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  1. Slow-Cooker Pork Tacos Recipe


    Ingredients

    • 3 whole ancho chiles

    • 3 whole pasilla chiles

    • 4 cloves garlic, unpeeled

    • 2 to 3 chipotles in adobo sauce

    • 1/2 medium white onion, roughly chopped

    • 3 tablespoons extra-virgin olive oil

    • 2 tablespoons honey

    • 1 tablespoon cider vinegar

    • Kosher salt

    • 2 teaspoons dried oregano, preferably Mexican

    • 3 3/4 cups low-sodium chicken broth

    • 4 pounds boneless pork shoulder (untrimmed), cut into chunks

    • Freshly ground pepper

    • 2 bay leaves

    • 1 cinnamon stick

    • Corn tortillas, warmed, for serving

    • Assorted taco toppings, for garnish

    Directions

    Put the ancho and pasilla chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.

    Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

    Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)

    Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

    Photograph by Tina Rupp


    Orginal Recipe

  2. Curry Cappuccino with Lemongrass

    Curry Cappuccino with Lemongrass

    Curry Cappuccino with Lemongrass

    Ingredients

    100 ml  Noilly Pratt                               

    50 ml Port Wine

    80 ml  White Wine

    5 pc  Lemongrass Stick

    2 gm Lemon Rind

    20 gm   Onion

    5 gm   Garlic

    300 ml  Fish stock

    300 ml  Cream

    10 gm Curry Powder

    10 gm  Yellow Thai Curry Paste

    1pc  Granny Smith Apple

    ½ pc  Pineapple

    ½ pc  Banana

    60 gm Salted Butter

    How to make Curry Cappuccino with Lemongrass

    Reduce the Noilly Pratt, Port Wine, White Wine along with the lemon grass until reduced by half. In a pan, saute the onions, garlic, curry paste, curry powder, along with the chopped fruits. Cover this with the fish stock and bring to the boil. Allow to simmer for 10 minutes, blend and then strain Add the reduced alcohol to the blended mixture and heat. Add the lemon rind and cream. Remove from the heat prior to getting too hot. With a hand held blender, foam it and serve hot. ___________________ Pro Chef 360   – Created and maintained by the culinary minded

    Source

  3. Roast Vegetable Stock

    Roast Vegetable Stock

    Roast Vegetable Stock

    Ingredients

    • 1 whole head garlic

    • 4 carrots, cut into chunks

    • 4 stalks celery, cut into chunks

    • 3 onions, cut into chunks

    • 1 green pepper, quartered

    • 1 tomato, quartered

    • 1/3 cup olive oil

    • salt and pepper to taste

    • 8 cups water

    • 1/2 inch sliver of peeled ginger

    • 1 1/2 teaspoons dried thyme

    • 1 1/2 teaspoons dried parsley

    • 2 bay leaves

    How to make Roast Vegetable Stock

    Preheat oven to 400 degrees Fº.   Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper. Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour. Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain with a mesh linen net and cool. Freeze whatever you don’t use. TIP! Don’t throw away roasted veggies. Blend them with a little bit of the stock, a splash of milk, and a squeeze of lime. Makes an awesome puree!
    Source

  4. Slow Cooker Garlic Pork Roast

    Slow Cooker Garlic Pork Roast Ingredients
    • 1 pork roast (3-1/2 to 4-1/2 pounds)
    • 6 garlic cloves, 3 cut in half & 3 whole
    • 2 teaspoons salt
    • 1-1/2 teaspoons black pepper
    • 1-1/2 teaspoons cayenne 
    • 1/2 sweet onion, sliced
    • 8 oz beer (can use chicken broth if beer isn’t your thing)
    Directions
    1. Rub all sides of pork with cut pieces of garlic. Season all sides of pork with salt, black pepper and cayenne.
    2. Add pork to slow cooker, top with garlic cloves (cut and whole) and onion, and pour in beer.
    3. Cook on low for 6 to 8 hours.
    Recipe & Photos Via Author & Licensed Under CC BY-SA 3.0
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  5. Baked Tomato Pasta

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    Ingredients

    • 60 grams pasta of your choice
    • Tomato(es) of your choice (Mine came to about 200 grams)
    • 1 clove garlic
    • 1/2 or more tablespoon of julienned basil
    • 1 tablespoon toasted pine nuts
    • 1 tablespoon pan-fried lardon
    • Olive oil
    • Salt and pepper to season

    How to make Baked Tomato Pasta

    • Preheat oven at 160C. Wash and cut the tomato in half. You don’t even have to peel it. After being baked the skin will slip off easily. Place on a baking pan and drizzle with olive oil. Drizzle the garlic with olive oil and wrapped in foil. Put both garlic and tomato in oven and bake for at least 30 minutes. The tomato will be a little runny after 30 minutes. Continue baking longer if you prefer it to be a little “saucier” (check after another 20 minutes).
    • Remove the tomato and garlic. Mash the garlic with the back of the a spoon in a large mixing bowl. If you do not like tomato seeds, scope them out with a spoon. It’ll come off easily. I love the seed and pulpy part so I mash everything with the garlic, salt, pepper, and more olive oil. Set aside.
    • Cook pasta until al dente or longer depending on how you like it. Drain and mix with the above. Throw in the pine nuts, lardon, basil, and it’s done!
    Recipe & Photos Via Author & Licensed Under CC BY-SA 3.0