Kalua Chicken or Pork in a Crockpot

KaluaChicken

Ok, I have to admit that I am glad this is a food blog rather than a photography tutorial. 😉 I wish the photo had turned out better and you could really see the juicy flavors percolating through the tender meat. I love that this is a slow cooker recipe. I can make a fabulous dinner that has many variations for serving in a matter of minutes. Another bonus is that dinner can just magically appear the minute hungry tummies start to moan and groan.

Kalua Chicken or Pork

1 whole chicken (or cut up chicken, or chicken thighs, or pork roast of any kind… you get the idea)
3 Tbsp. Smoked Hawaiian sea salt, course ground sea salt, or Kosher salt
2 Tbsp. liquid smoke
black pepper to taste

Using a fork, poke wholes throughout the meat
combine salt, liquid smoke and black pepper; massage into meat

Place in a crockpot on low and cook 8-10 hours, turning the meat once during cooking time (if possible, it will still turn out if you don’t. I promise). When you are ready to serve, remove the meat and shred as if making “pulled pork”. Add as much of the cooking liquid as desired for flavor. Serve.

Tips:

You can use the meat to make sliders or sandwiches. Serve on buns, you can offer a side of BBQ sauce (you can view a recipe for BBQ sauce by clicking on the word BBQ), and coleslaw. This is also a great option for using up the leftovers (if there are any) for lunches the next day.

Happy Cooking!
Kitchen Diva

Schnitzel with Spatzle

Schnitzel

This is an awesome fall dish.  Just as the weather starts to cool down and the leaves turn brilliant colors, this dish leaves a wonderful aroma in the air and makes a great comfort food.  While you can easily purchase Spatzle in a box, there is nothing quite like homemade.  Its the difference between high quality homemade pasta and mac n’ cheese that comes in an all too familiar blue and yellow box.  😉  This dish originated in Germany and is considered a “hunters dish”.  When I make this dish it is easy to dream of the days of old when a man would put on his furs, go out into the forest, track down dinner and bring it home to cook in the fire.  While I realize this is probably a Hollywood portrayal of what life was really like for hunters, its a little more pleasant to envision than the alternative (which would be life as the hunters really knew it).

Schnitzel 

Boneless pork chops (you can also use chicken, beef, or veal), pounded thin, butterfly if necessary

½ C. flour

Combine 2 eggs, 2 Tbsp milk, dash of salt, pepper, and nutmeg (this is an egg wash)

1 C. bread crumbs

Dredge pork in the flour, then egg wash, then bread crumbs. Fry in butter and olive oil until mostly cooked through, should only take a few minutes. Remove from pan.

In frying pan combine:

6-8 fresh mushrooms, sliced

1 can beef broth

½ C. white wine

1 lemon, juiced

2 garlic cloves, crushed and chopped

Capers to taste

Cook this mixture down until reduced by about half. Combine 2 Tbsp flour and 3 Tbsp. butter until a paste is formed, Dissolve butter/flour in hot water and add to the condensed gravy in the pan and cook until thick and bubbly. Add pork chops back to the pan and continue to heat until pork is finished.

Spatzle

3 C. flour

2 eggs, beaten

1 C. water

1 tsp salt

Combine all ingredients.  Bring a large pot of water to a boil and salt as you would for pasta. Place two Tbsp batter on a cutting board and use a knife to scrape thin slices of batter into boiling water. Boil for about 5 minutes. Remove from water and toss with butter (you may need to make this in batches).  If you really find you love Spatzle, I suggest looking online for a Spatzle Board that sits on top of the pot of boiling water and you can then “press” the dough through.

Happy Cooking!

Kitchen Diva

Published in: on August 12, 2013 at 4:13 PM  Leave a Comment  

Fiesta Hollandaise

So, I woke up this morning wanting something a little more bold in flavors.  I happen to have some green chilies and green onions left from last nights dinner creation. Being one to not throw things like that out I considered making scrambled eggs or an omelet to satisfy my morning hunger.  The trouble is what I REALLY wanted was Eggs Benedict.  So, I thought hmmmm….. what about adding some extra kicked up flavor to the Hollandaise…and I did, with fantastic results!  This Hollandaise turned out so well that I am adding it to my recipe collection under the heading “Must Make Often”.  The combination of the nutty flavor from the wheat bread, the soft cooked eggs with oozing yolk, the lemony goodness of the Hollandaise with the fresh and spicy flavors from the onions and chilies was a definite hit.  I will be making this again – really soon.

Fiesta Hollandaise

3 egg yolks

1 Tbsp. lemon juice

1/2 C. cold, unsalted butter cut into 10-12 slices

2 Tbsp. fire roasted, diced green chilies (from a can, save the rest for another dish)

2 green onions, chopped

In a small sauce pan combine egg yolks and lemon juice with half of the cold butter.  With a whisk over low heat, melt the butter (don’t stop whisking!  We aren’t making scrambled eggs here!).  Slowly add one “pat” of butter at a time until all the butter is melted, then add chilies and onions.  Taste and season with salt and pepper as needed.

Tips:

This recipe is GREAT on scrambled egg burritos, chicken, and egg dishes.  I am now thinking I need to try Deviled Eggs with chilies and green onions as well… Oh!  How about egg salad on bagels with green onions, chilies and tomatoes….  Something tells me I better get back to the kitchen!  😉

Happy Eating!

Published in: on April 21, 2011 at 9:51 AM  Leave a Comment  

Hollandaise Heaven

I love Hollandaise.  This is the sauce that absolutely makes Eggs Benedict the gourmet treat that it is.  This is a creamy, silky, luxuriously decadent sauce.  Hollandaise is great on fish, chicken, eggs, and vegetables.  If you have never tried to make your own, you are missing out!  I know a lot of people are afraid to make this delicate sauce, it can “break” (separate) if not handled with a little tender loving care and patience when making.  This is one of five culinary “mother sauces” and a great add to ones cooking repertoire.  This particular recipe is from the great Alton Brown.  This is a great base recipe that you can make slight variations on to create a unique sauce that suits the cooking application you intend to use it for.

3 Egg Yolks

1 tsp. Water

1/4 tsp. sugar

12 Tbsp. (1 1/2 sticks) of butter cut into 12 cubes (be sure to use unsalted butter)

1/2 tsp. Kosher Salt

2 tsp. FRESHLY squeezed lemon juice, don’t even think about substituting the stuff out of a bottle on this one!!

a dash of cayenne pepper, or rosemary, dill, basil, parsley, thyme, or any other spice or herb that delights your senses

Make a baine-marie by placing a pyrex or other heat resistant mixing bowl (or smaller sauce pan) in the top of a sauce pan containing about 1 inch of water.  Heat to a low simmer, you do not want the water to boil.  This is a GENTLE cooking method, we are not aiming for scrambled eggs.  😉

Combine egg yolks and water in a mixing bowl and whisk for about 1-2 minutes.  The yolks should become a light yellow color.  Add the sugar and whisk for another 30 seconds.

Pour into the warm pan over simmering water.  Whisk for 3-5 minutes or until the sauce coats the back of a spoon.  Remove from heat and gradually add cold butter one Tbsp. at a time until incorporated, whisking after each addition to melt the butter.  If needed you can occasionally return the sauce back over the simmering water to warm enough to melt the butter.

Add the salt, lemon juice and desired spices and herbs, stir to combine.  Serve immediately, or as Alton suggests, keep warm in a thermos until serving time.

Published in: on March 29, 2011 at 11:56 AM  Comments (5)  

Smokey BBQ Sauce with Mopping Sauce

BBQ Sauce is one of those condiments that are easy to create, personalize, and make from home.  Once you start making your own you won’t ever want to purchase the commercial stuff again!  It’s that good.  This BBQ Sauce is especially great on pork and chicken; while the mopping sauce tenderizes the meat and keeps it moist.  I suggest searing the meat to keep all the juices in then continue to cook low and slow, brushing with the mopping sauce as needed.  The BBQ sauce should be applied at the end of cooking so that the sugars have time to caramelize but not burn, which would be icky.

BBQ Sauce:

1 C. Ketchup

1 C. Red Wine Vinegar

1/2 C. Brown Sugar

1/4 C. Molasses

1 1/2 tsp. Liquid Smoke (Omit this if you are using a smoker box or smoke flavored charcoal on the grill)

1/2 tsp. Salt

rounded 1/2 tsp. Black Pepper

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

Combine all ingredients in a sauce pan and simmer until desired consistency.    See!  Easy and delicious!

Mopping Sauce:

3/4 C. White Vinegar

3/4 C. Lemon Juice

4 dashes favorite Hot Sauce

4 dashes Worcestershire Sauce

1 Small Onion, Minced

salt and pepper

2-3 C. Water

Bring all ingredients to a boil.  Use to baste meats on the smoker box or grill.

 

Published in: on March 16, 2011 at 9:19 AM  Comments (2)  

Best Home-Made Pizza Sauce

2 Tbsp. Olive oil

1 Tbsp. Chopped garlic

2 tsp. Chopped, fresh basil; or 1 tsp. dried basil

1 tsp. Chopped, fresh oregano, or 1/2 tsp. dried oregano

1/4 tsp. Fennel seeds

1/4 tsp. Red pepper flakes

salt and pepper to taste

1 (28 oz.) Can of crushed tomatoes

1 Tbsp. Red wine, or 1/2 Tbsp. red wine vinegar

1 tsp. Sugar

Over medium heat, combine the first seven ingredients; cook and stir for one minute.

Add tomatoes, wine and sugar and simmer for 20-30 minutes.

Chef’s Suggestions:

Use with fresh or purchased pizza crust to make your favorite pizzas at home.  As an alternative, use English Muffins or sliced French Bread for the pizza crust and let everyone build their own pizza using their favorite toppings!

Published in: on January 16, 2011 at 3:22 PM  Comments (2)