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Texas Chili Recipe

Recipe By October 27, 2020 Tags: , , No Comments
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It’s 47 degrees outside, football is in full swing and it’s high time I figured out a real deal Texas chili recipe. Spoiler alert: I used tomatoes. Yeah, I did. And I used ground beef, albeit coarse ground aka chili grind from a butcher shop called Longhorn Meats. No beans though, and that deep hue of red was from making my own chili powder. I even have two versions for you and my inspiration came from an award winning recipe from the Terlingua International Chili Championship.

I told you it was real deal.

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Braised Pork Chile Verde recipe

Recipe, Tacos/ Mexican By September 13, 2020 Tags: , , , , No Comments
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Pork Chile Verde

It’s a hearty, comforting Mexican icon. Superb in tacos, burritos, over rice or even just in a damn bowl, Pork Chile Verde is a staple on both sides of the border. Thanks to one of Food & Wine’s Best of the Best cookbooks from years back, I stumbled upon a Rick Bayless version where chunks of pork shoulder are braised slowly in an oven along with tomatillos, cilantro and pickled jalapeños. Despite countless versions of Pork Chile Verde out there, I have yet to steer from this one. And my cookbook has the stains to prove it.

Here is how you make it.

Ingredients

  • 2.5 pounds of pork shoulder, cut into 1.5″ cubes
  • 1 pound tomatillos(husks removed)
  • 3-4 cloves of garlic
  • 3-4 pickled jalapeños, stems removed and seeds removed if you want less heat(def. leave at least half in!)
  • 1/2 cup of cilantro, rinsed and divided
  • 2 cans of Cannellini beans, drained and rinsed
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon of salt + more to taste
  • sugar to taste

Essential Equipment

  • Dutch Oven/ Enameled Cast Iron oven
  • Blender or Immersion Blender

Prep/cooking time

  • 15 minutes of prep, cooking time 3.5 hours(3 hours inactive)
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Battle of the Wagyu Steaks

Recipe By August 28, 2020 Tags: , , No Comments
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I don’t always drop $40 a pound for steaks. But some things are worth it. Like birthdays. For my annual revolution around the sun, the Mrs. scored me two premium steaks: local(Texas) Wagyu Ribeyes from a couple local butcher shops. Suffice to say these are premium butcher shops and we ate well that day. Which one was actually worth the money?

Keep scrolling, friend.

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Vietnamese Pork Kabob Recipe

Asian, Recipe By August 20, 2020 Tags: , , , No Comments

A couple years ago I found myself at a street fair and the aroma of grilled kabobs from a Vietnamese food stand caught my attention. Meaty, juicy and flavorful, I asked the vendor what cut of meat he used. The answer was what I suspected but still surprised me: pork shoulder. I walked away determined to figure out how to make this at home.

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Seekh Kabob Recipe

Recipe By July 28, 2020 Tags: , , No Comments

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Seekh Kabob Recipe

It has been a minute since I have been at the kitchen, or should I say the grill? After three weeks of road tripping I found myself longing to experiment with takeout comfort foods at home. Which found me wanting cross this one off the bucket list: Seekh Kabob.

Thanks to the internet and a global pandemic, I really had no excuse not to figure this one out. Added bonus: I made my very first chutney. Spoiler alert: it’s as easy as making salsa 

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