Its funny how over the years food shopping have turned us in a Pavlov dog experiment. It does not matter what time we go shopping when we come back, after the groceries are put away we as starving. Must Eat!!
Yesterday I did my typical roaming from the pantry to the frig looking for inspiration. Lyn said why don’t you make some of Mikie’s (our son) hummus tuna fish. He turned us onto replacing mayo with hummus. Anway…..
This is what I came up with
Make or buy your hummas how you like it. Lyn had made some the day before.
Cut the top off a mini pita round an set aside. Lyn also had picked some of those whole wheat mini pita rounds, although today we both admitted that the plain are better wheat seemd too dry – healthier but dry.
1 can of tuna – make how you normally like it except use hummus instead of mayo
Stuff the pita with the tuna and plate and start popping
After the first one I decide that a sprinkle of paprika would be a good touch- I was right
Thin, tart and full of great flavor – While watching the Pats why not try some local cuisine BBQ shredded Panthers with vinegar based sauces.
Vinegar is the secret ingredient of Carolina Barbecue, particularly apple cider vinegar. Straight cider vinegar is used as a marinade, before cooking, as a baste during cooking and as the primary ingredients of a finishing sauce served on barbecue at the table. The secret of using vinegar with barbecue is to give it time to work it’s way into the meat so that you won’t be left with a strong bitter flavor. You need to balance the sweet flavor of slow cooked meat with the flavor of the vinegar. The advantage to vinegar barbecue sauces is that you can add them in at anytime and the vinegar easily works into the meat. This allows you to add spices and have them sink into the meat giving it plenty of flavor.
Of course there is more to a good vinegar barbecue sauce than vinegar. North Carolina is divided on the issue of sauce. On the eastern side, vinegar is kept pure, particularly of those nasty tomatoes. However on the west side barbecue sauces are put together with a hint of tomato and sugar. Now while the purists will keep to these formulas others have taken to the additions of cayenne, brown sugar, molasses, red pepper, red pepper flakes, etc.. These thin sauces can come in so many different variations that they could challenge the thick, sweet sauces in variety.
The vinegar used is usually apple cider vinegar, but plain white vinegar works as well. The advantage of vinegar in sauces is that it has an additional tenderizing effect that helps make barbecue pull apart perfect. The gentle acid of vinegar tenderizes the meat during the process making it as tender as possible
Now, like any other barbecue sauce it is best made in advance. You want to give the flavors time to mix. The vinegar will literally dissolve most anything you add to it. If you add coarse ingredients like red pepper flakes you really need to give it a day or two to pull the flavors out into the vinegar.
Now these would be good with any of my recipes such as:
Here are some local Carolina recipes I found
Pulled Pork Finishing Sauce
This traditional finishing sauce is a wonderful accompaniment to Carolina Style Pulled Pork. It is served on the side and added by the person doing the eating.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 1 1/4 cup
•1 cup cider vinegar
•2 tablespoons salt
•2 tablespoons brown sugar
•1 teaspoon cayenne
•1 teaspoon red pepper flakes
Mix all ingredients together. Let stand as long as possible, at least 1/2 a day, but the longer the better.
This recipe is a great table sauce for Pulled Pork. Blending both the vinegar and tomato traditions of North Carolina into one.
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes about 2 cups
- 1 1/2 cups cider vinegar
- 1/2 cup ketchup
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon cayenne or 1 teaspoon hot red pepper flakes
Combine all the ingredients in a bowl and stir to dissolve the sugar. Serve at room temperature or chilled. The sauce keeps indefinitely.
Want to smoke a whole hog? This mop not only gives it a great flavor but makes enough to get you through.
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Yield: Makes 5 quarts (You can cut it down in amounts when BBQ or smoking a roast. I would mop more often)
Years ago my sister would hold an annual pig roast I remember the ride home with the pig in the passenger’s seat cigarette butt hanging out of its mouth. We would do either an oil, oregano and rosemary or vinegar based slop. The trick was to get someone to wander over and try out turning the pig on the hand rotated spigot, then you would walk away leaving them with this distraught look of abandonment while you grab and down another beer. It was not long until they figured out the game and there were always enough newbies around. Wish I could find some of those old pictures, ahh that crispy pig skin.
• 3 quarts cider vinegar
• 1 1/2 quarts water
• 3/4 cup salt
• 1/4 cup chili powder
Mix ingredients together and mop hog every other hour.
North Carolina Vinegar Sauce
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes
Yield: 2 cups
2 cups apple cider vinegar
2 tablespoons dark brown sugar
1 tablespoon ketchup
1 tablespoon Texas Pete’s
1 teaspoon red pepper flakes
1 teaspoon ground black pepper
1 teaspoon kosher salt
1. Place all of the ingredients in a small, non-reactive sauce pan and bring to a boil. Whisk until the sugar and salt is completely dissolved, remove from heat, and allow to cool to room temperature.
2. Pour the sauce into a jar or squeeze bottle and let rest in the refrigerator one day before using.
There was a chill in the air and a game on Sunday so I felt a Reign on Brisket sandwich was a good choice. It was more thinking out loud since I did not have a brisket and the one at the store did not look that good. I conceded to next week but when Lyn came home from her errands with a flat cut brisket I had my game plan down.
I usually use a Dutch oven for brisket either on stove top or in the oven but I wanted to go out and not have it on my mind that I had to get back so I grabbed our crock pot figuring I can put on low and disappear all day coming home to a house filled with the smell of yummmm. This is a torture because I like to let it sit overnight before reheating and eating. Never mind the fact that I started around 2 PM which meant low on crock pot was at least 6-8 hours of cook time.
- One 4 Lbs. flat cut brisket
- Large onion – cut in chunks
- About 6-8 carrots – cut in chucks
- About 10 celery stocks – cut in chucks
- 1 clove garlic – slightly crushed
- 1 cup red wine I had some Merlot
- 2 cups beef broth
- Salt and pepper to taste
- 1 loaf of Rye bread
- Red onion relish
Add a small amount – olive oil over medium high heat – we bought one of those crockpots that you can brown on the stove top in the pot – love it. If you don’t have one then you can brown in a pot just remember to scrap up the brown bits when you deglaze in the vegetables
Salt and pepper the fattier side of brisket to taste and put that side down in pan listen to that sizzle.
Salt and pepper the top and after 2-3 minutes when bottom is browned nicely flip over and sear for another 2-4 minutes
Remove brisket to platter add all the vegetables and sauté for about 2-4 minutes add Merlot and cook down for about another 2-4 minutes
Place brisket on top of vegetable and place in crockpot.
Pour the 2 cups of beef broth in cover and cook to low 7-8 hours.
If you were using another pot to do searing and vegetables transfer veggies then the brisket
I cooked about 7-8 hours transferred to container, let cool and then cover and place in frig overnight.
The next day I sliced in about ¼” while reheating the gravy, added the meat and let sit.
There are two schools of thought on this some like to slice the night before and store in the gravy I go either way, this time I waited.
When ready I prepared the sandwich
Layered the brisket, drizzled with some of the gravy making sure some got into the bread, top with red onion relish served with home mad dill pickles and garden tomatoes.
Sat down for the second half and watched the Pats fall apart just like the slices of brisket except that melted in my mouth.
Similar dishes from Stevesacooking
OK Every time I go to Tampa office there is this little restaurant in a strip mall that I insist on going to, I always get the Cuban sandwich. So as I watched the Pats defeat Tampa Bay last week I munched on this sandwich. I pretty much followed theirs but made a mistake in the rub and used whole grain mustard instead of ground. I was off just a little bit all weekend. Hey that’s a good excuse to try the pork again right?
Cubano Epicurious | August 2013
by Jose Garces
The Latin Road Home
Yield: Makes 4 sandwiches
- 2 Tbsp kosher salt + 1 Tbsp
- 2 Tbsp granulated sugar
- 1 Tbsp ground mustard
- 2 lb boneless pork shoulder, tied in an even roll
- 1/2 cup Dijon mustard
- 1 tsp ground mace
- 2 Tbsp freshly ground black pepper
- 1 Tbsp Spanish smoked sweet paprika
- 4 (6-inch) light crisp-crusted bakery rolls
- 2 Tbsp Dijon mustard
- 3/4 lb best-quality domestic ham (unglazed), thinly sliced
- 1/4 lb Swiss or Gruyère cheese, thinly sliced
- 1 large dill pickle, thinly sliced lengthwise
- 2 Tbsp unsalted butter
To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.
Place a rack in the middle position and preheat the oven to 325°F.
To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. (Mine took much longer) Allow the meat to cool completely before slicing.
To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.
You can press this as I did, eat it un-pressed or if you don’t have a press take two bricks wrap in tin foil heart in 500 degree oven for about 1/2 hour and use those to press.
Reprinted with permission from The Latin Road Home by Jose Garces, © 2012 Lake Isle Press
Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
I bought these little tiny cans of tuna at BJs that come in a 12 pack and whether in a salad or sandwich found them just the right size for one. Lyn does not like the way I make tuna, too much mayo so now I can make it the way I like it lots of mayo. When I was a kid I used to make mayo sandwiches for a quick snack but now a days I just pile on a little extra. Tunas sandwich is a quick and easy solution to that what’s for lunch question.
Make the tuna the way you like it then make a roll up, salad or my particular favorite in an organic hotdog roll.
Usually I like to sprinkle some paprika on it I like the color but most of all the little kick it adds, but today I drizzled a little hoisin sauce.
With the warm weather sneaking in everyone started to talk about ribs, pulled pork and the likes. I love pulled pork, saw this recipe and pinned it for another time. Well today my last day of vacation was that another time. I am so glad I did, I did to have any taco or tortillas but we did have some pita pockets worked just fine. I will warn you this is a slow cooking meal and the smell is like a brisket on a cold winter day it fills the air and it is hard to keep your stomach quiet. I made the double mistake of doing some outside choirs then walking into the house.
- 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
- 1 1/2 tsp. salt
- 3/4 tsp. pepper
- 1 tsp. ground cumin
- 1 onion, peeled and halved
- 2 bay leaves
- 1 tsp. dried oregano
- 2 Tb fresh lime juice
- 2 C water
- 1 medium orange, juiced and keep the spent halves
1. Adjust oven rack to lower middle position and heat to 300 degrees. Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours.
2. Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan. Remove and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes. You should have about 1 C of liquid remaining when it is finished.
3. While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.
Once the liquid has become a syrup, gently fold in the pieces of pork into the pot. Try not to break up the pork any further.
Taste and add additional salt and pepper.
4. Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.
Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. Serve immediately in a tortilla with all your favorite toppings.
I intially thought it would be too dry but that was not an issue this was moist and tender no topping required.
Note: I squeezed some extra lime juice on it just before serving.
Sorry this post was supposed to go up Monday but with the excitement of the new season you know….
- Avocado sliced
- Store roasted turkey sliced thin
- Romaine lettuce shredded
- Thinly sliced tomato
- Whole wheat wrap
Layer lettuce, cranberries, turkey, tomato and avocado roll tightly
Cut the wrap in half, or don’t bother–it’s ready to eat
sorry forgot to take picture took this with my camera
How To Roll Up A Wrap
Picture borrowed from Entre Fogones con Mimi!
You can make an open-ended wrap or a closed one. And everyone seems to have their own best way to wrap a wrap. This is how I wrap a wrap.
Smear sandwich cranberry within an inch of the perimeter of the tortilla.
Layer makings in a wide swath down the center of the tortilla and to within a couple inches of the left and right edges—kind of a rough rectangle.
To make a closed end wrap, fold both the right and the left edges over the goodies and roll from the bottom. To make an open-ended wrap, fold only one edge.
If I make a closed end wrap, we cut the wrap in two at an angle and eat half at a time, or share with my honey.
If the tortilla is a little stiff and hard to wrap and keep closed, try microwaving the tortilla under a paper towel for 15 to 20 seconds. It will be more pliable
I don’t know about you but I just love the flavor of Hoisin sauce not sure what it is about it but it is soooo good. I had a craving for it the other day and when I took the boneless chicken breast out of the freezer I kind of thought that a lettuce wrap would be a good thing to make. I included the avocado because I am still celebrating the beginning of avocado season. Anyway this is a dish that is from the gut one never knows what is in the frig or cabinets and what tickles the taste buds until you see it.
- 1 boneless chicken breast
- Pinch of salt
- 1-2 tablespoons Hoisin sauce
- 1 small shallot diced finely
- 1 carrot thinly julienned
- A few asparagus (depending on size) thinly julienned – another spring crop delight!
- Small handful of raw cashews – minced
- Romain or Boston lettuce leafs
Pound the chicken breast to about ¼” thickness and dice roughly
Pan sear in a drizzle of olive oil until lightly browned about 2-3 minutes over medium heat.
Remove to cutting board and dice finer pieces
Return to pan add shallot cook about 1 minute
Add carrot, asparagus and cashews and cook for about 1-2 minute add the hoisin sauce and stir to coat.
Spoon into lettuce and enjoy.
I just sliced the avocado and drizzled with my 18 year old balsamic vinegar
Oh I used the leftovers in my salad that I brought for lunch today!!
Lettuce Wrapped Pork with Pine Nuts in a Hoisin Sauce ( stevesacooking.com)
Q. I’ve heard hoisin sauce is like a Chinese barbecue sauce, but I’m not sure if that’s true. What exactly is hoisin sauce?
A. In some ways, hoisin sauce is like a Chinese barbecue sauce: it’s used in Chinese cooking much like barbecue sauce is used in American cooking.
The Chinese use hoisin sauce as a glaze for meats and as a condiment. Hoisin is a reddish-brown sauce that’s salty, sweet, and spicy.
Hoisin sauce is made from soybean paste, garlic, chilies, and various spices, and can contain sugar and vinegar.
Hoisin sauce is also sometimes called Peking sauce, because it’s used in making Peking duck.
Hoisin is a great glaze for meat and fish. A little dab of hoisin sauce also gives extra flavor to stir-fry and noodle dishes.
The other day I was surfing the net found myself on Pinterest and came across a recipe for “Pistachio Cinnamon Chicken Salad” from Skinneytaste.com. It was the pistachios that caught my stomach’s eye I have had a never ending love for those nuts and I had a bag in the pantry. I don’t know why I never made this but part of it stuck in my head and I guess you could say my gut took over. I will make her version one of these days. I have to say I never thought about cinnamon and chicken salad but this was great.
- Boneless chicken breast
- Salt and pepper to taste
- Mrs. Dash seasoning a few sprinkles
- 1-2 Tablespoons mayonnaise
- 1 teaspoon cinnamon
- 1 to 1 ½ Tablespoons Myer Lemon juice
- 2 Organic whole wheat hotdog rolls
Rinse and dry very well chicken breast
Pound the chicken breast to about ¼”or less. Season with salt, pepper and Mrs. Dash, you could just use the Mrs. Dash alone I just happen to notice it sitting there on the shelf after I already did the salt and pepper. Pan fry with a little oil about 3-4 minutes per side until done. Cover loosely and set aside for about 10 minutes. Rough chop the chicken and combine with mayo, cinnamon, myer lemon juice. Place in hotdog rolls and serve.
Cinnamon is best known as a spice, sprinkled on toast and lattes. But extracts from the bark of the cinnamon tree have also been used traditionally as medicine throughout the world.
Why do people take cinnamon?
Some research has found that a particular type of cinnamon, cassia cinnamon, may lower blood sugar in people with diabetes. However, other studies have not found a benefit. Studies of cinnamon for lowering cholesterol and treating yeast infections in people with HIV have been inconclusive.
Lab studies have found that cinnamon may reduce inflammation, have antioxidant effects, and fight bacteria. But it’s unclear what the implications are for people.
For now, studies have been mixed, and it’s unclear what role cinnamon may play in improving health.
How much cinnamon should you take?
Because cinnamon is an unproven treatment, there is no established dose. Some recommend 1/2 to 1 teaspoon (2-4 grams) of powder a day. Some studies have used between 1 gram and 6 grams of cinnamon. Very high doses may be toxic.