Thursday, July 29, 2010

White Burritos

We are up in the mountains, chillin' in big bear, and of course, I planned all the meals.  Tonight was especially yummy.  I love the challenges of cooking on vacation because sometimes it forces you to pare down your food to what you really want it to be.  This fine evening we had what I am calling white burritos, and I am writing it down because I want to do it again, and because when it is good enough to share, I want to share it with you.  It has a few steps, but they are all easy, and you can do it all in only 2 pans!

White Burritos (serves 4-6)

Burrito sized tortillas
1lb ground chicken
1 packet of McCormick's fajita seasoning
2 potatoes
3 green onions, chopped
1 can green chilies
garlic powder and salt OR garlic salt
grated cheese
1 avocado, diced and removed from peel
2 cans whole pinto beans, drained and rinsed
salsa and hot sauce if desired
A few tablespoons of canola or vegetable oil

Peel and dice potatoes (approx 1/2 inch cubes).  Start them boiling, just covered with water in pan, and allow to boil for 7-8 minutes.  Meanwhile, saute the ground chicken, adding the seasoning and water according to package directions.  Set aside in a serving bowl.  Drain potatoes. Using the chicken pan, add 2 tablespoons of oil, green onions, green chilies, potatoes, garlic and salt to taste.  Saute until potatoes are tender.  While you are sauteing potatoes, put the beans and 1/2 cup water into pan you used for boiling potatoes.  Add about 1/3 cup salsa if desired, warm over medium heat, using a spoon to lightly mash the beans.  Assemble you burritos.  Enjoy!

Sunday, July 25, 2010

Pulled Pork

I made pulled pork sandwiches today for over 100 people.  It was easy and delicious too!  I slow braised 56 pounds of meat overnight to make it happen, and almost didn't have enough room, but thanks to a nearby friend, it all worked out alright.  But you don't have to make it for  100+, it is an easy and great dinner, or two or three, any time of year.  Here is the recipe (use a crock-pot if it is too hot to turn on the oven, or the oven if it is too cold to not take advantage of the heat!).

1 Pork Shoulder Roast (also called pork butt) bone in or out is fine.
1 Onion, quartered and peeled
1 Apple halved
1 tablespoon cumin
1 tablespoon salt (I know it sounds like a lot, but it is a lot of meat)
3 cloves garlic peeled and smashed or 1 tablespoon garlic powder
2 teaspoons chili powder

Put the onions in your covered baking dish or crock pot.  Place the pork roast on top.  Sprinkle the spices over the pork.  Put the garlic and apple on top or on the side, depending on how much room you have.  Do not add any liquid.

If you are using a crock pot, either set on low for 8-10 hours, or high for 5-7.

If you are using the oven, put the lid on your baking dish, set the oven at 200 and bake for 8-10 hours, or 275 and bake for 5-7 hours.

NOW LEAVE IT ALONE!  Do not open it, poke it, prod it, take it's temperature, just let it cook.  After the minimum cooking time listed above, check it; does it practically fall apart when you touch it?  Then it is done.  They key to this dish is patience, my dear friend.

Now we can get all crazy.  Take the pork out of it's pork juice bath, and munch it up with a spoon.  I divide mine into meals.  I mix one portion with my favorite barbecue sauce and we have pulled pork sandwiches.  I use the rest for tacos or burritos, enchiladas, pozole (with the drippings that I have removed the fat from as a base for the broth), as a topping for salad; the possibilities are almost endless.  Enjoy!