nothavanas: (Default)
I'm planning to do something tasty with my collection of Savory Spice Shop blends and ingredients once a week this year.

This week I made Potato-Chorizo Tacos with Avocado-Tomatillo Salsa, and made the chorizo from the last of my chorizo spice blend and a pound of ground pork. I made a double batch of the salsa, since I bought roughly twice as much ingredients as I needed. That's what comes of deciding on dinner while I'm at the grocery store, without my recipes. I didn't remember to get any jalapeno peppers, so I threw in a little bit of the Honey-Jalapeno Hot Sauce from the Ballard Farmer's Market. The salsa turned out very mild and creamy, while the chorizo had a reasonable kick. It happily fed everyone; I mixed a separate batch with fake beef for the vegetarian.
nothavanas: (Default)
Pitkin County Pork Chops, Creme de Colorado pg. 222

This has comments from Granny Ruth: "Very good--Spicy!! Great--JHS"

You mix butter, onion, garlic, salt, mustard, cayenne pepper (I used chili powder), cider vinegar, doubleyou sauce, and brown sugar and smear the resulting mixture on pork chops. Broil for 5 minutes and pour over a mixture of ketchup, chili sauce (I had some TJ Chipotle Salsa on hand) and a little water. Bake for 1 hour or until done. I took it to about 156 °F with my thermometer; it's a little tricky using a thermometer on such thin pieces of meat, but it mostly worked.

This is, as promised, delicious. It's mostly sweet with a little kick from the vinegar and the spices. The pork chops are from QFC and are excellent meat, very tender. I have another package in the freezer and I may just do this again.

Tuna Noodle Casserole. What?
You serve it and then dump a bunch of spices into today's dish, thus adding variety to cheapness. Also known as a great way to try out all those mixes from Savory Spice Shop.

Spicy Meat!

Jan. 8th, 2009 09:12 pm
nothavanas: (Default)
I had some pork from the Used Meat section in my freezer for ages, and decided that the thing to do was make jerk pork with my Extra Hot Jerk Spice from Savory Spice Shop. I followed their directions for the marinade (olive oil, soy sauce, lime (whoops, lemon) juice, orange (nope, grapefruit on purpose) juice, vinegar, and lots of the spice mix). The slab of meat (about 1.5 cm thick) was exactly the size of a TSA-acceptable ziploc bag, so I mixed the marinade right in the bag and added the pork. I gave it about 26 hours, although it says 4-12 on the package. I preheated my skillet and put the meat on for three minutes per side, and then fussed at it until I thought it was done. It was tender enough that I was able to separate it along the fat veins and check doneness that way. Overall, I'd say I gave it closer to 15 minutes.

The meat was delicious and tender, beautifully done and flavored all the way through. It's definitely spicy, with a decent to mild afterburn, but most of all it is flavorful. Yum! I could see serving this in tortillas with sour cream and some sort of crisp crunchy veggies on the side. I dispensed with such social graces, however.


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