Mexican Pot Roast

Mexican Pot Roast

An easy, flavorful pot roast that's great for tacos and burritos.
No ratings yet
Prep Time 15 mins
Cook Time 3 hrs 30 mins
Course Main Course
Cuisine Mexican

Equipment

  • 6 Quart pot
  • Cutting Board
  • Sharp Knife, stirring spoons, measuring cup.

Ingredients
  

  • 2-3 LBS Beef roast. I used a chuck roast.
  • Coarse Salt
  • Fresh ground black pepper
  • 2 TBSP Olive oil-not extra virgin as it might burn/smoke
  • 2 Cloves Garlic, peeled and smashed
  • 1 Large Onion, sliced
  • 1 28 OZ Canned crushed tomatoes, I like San Marzano
  • 1 TBSP Ancho chile powder
  • 1 TBSP Ground cumin
  • 1 TBSP Cayenne red pepper
  • 3 Bay leaves–remove when done cooking.

Instructions
 

  • Season all sides of the beef with a fair amount of salt and pepper. 
  • In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat.
  • Add the roast to the pot and brown on ALL sides to get a nice crust on all sides. Add garlic and stir around the roast for about 30 seconds. Add the onion and allow to lightly brown, about 3 to 4 minutes.
  • Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. 
  • Bring to a boil then reduce heat and simmer with a lid for about 3-3.5 hours until the meat is fork tender. Remove the Bay leaves. Let meat cool in the liquid. Shred meat and set aside.
  • Serve in flour or corn tortillas with pickled onions (recipe below), lettuce, tomato or however you like your tacos.

Notes

Pickled Onions

1 cup of vinegar, white or apple cider.
1/3 Cup of sugar
1/4 Teaspoon of Salt
  • Place onion in medium bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour over onions and cover loosely. Let onions cool completely, about 30 minutes. (Onions can be refrigerated for up to 1 week.)
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Giardiniera

Rich’s Giardiniera

Giardiniera

Rich’s Giardiniera

Richard Hianik
A Chicago Classic! Giardiniera brings your hot dogs, burgers, nachos and eggs to life. Warning – this is Hot, Hot, Hot!!!
No ratings yet
Course Side Dish
Cuisine Italian
Servings 4 Quarts

Equipment

  • 3 to 4 Wide Mouth Mason Jars
  • Large Non Reactive Mixing Bowl (Glass or Stainless Steel)

Ingredients
  

  • lbs Serrano Peppers Trim Stems and cut into ¼ inch piece
  • 10-12 Jalapeno Peppers Trim Stems and Dice
  • 10-12 Habanero Peppers Trim Stems and Dice
  • 6-8 Ghost Peppers Trim Stems and Dice
  • 6-8 Trinidad Scorpion Pepper Trim Stems and Dice
  • 6-8 Carolina Reaper Peppers Trim Stems and Dice
  • 2 Yellow Onions (Large) Diced
  • 1 lb Baby Carrots Cut into ¼ inch pieces
  • 1 bunch Celery Cut into ¼ inch pieces. For the larger stalks, you may want to slice them down the middle to create 2 more halves, then cut into ¼ inch pieces
  • 1 head Cauliflower (Medium) ONLY use the florets sections. Cut those into the smallest florets possible…I know this will be time consuming and tedious…but you, and the giardiniera, will appreciate it in the end!!
  • 11½ oz Sliced Green Olives Drain liquid
  • 1 Sweet Red Pepper (Large) Diced. Ok.Ok..I know this totally goes against my rule for making everything HOT…but it is for color only!!
  • 6-7 Garlic Cloves (Large) Pressed. If you don’t want to go through this process, jarred chopped garlic is fine…I would say 3-4 heaping Tbls
  • ¼ cup Oregano
  • cups Extra Virgin Olive Oil Additional EVOO will be required later for filling jars
  • ¾ cup Distilled White Vinegar Actually any Vinegar you like would be great
  • ¾ cup Sea Salt
  • 2 tbsp Ground Black Pepper Heaping
  • ½ cup Crushed Red Pepper Flakes
  • Water to Cover

Instructions
 

  • In a large Mixing Bowl combine the cut and diced Serrano, Jalapeno, Habanero, Ghost, Trinidad Scorpion, and Carolina Reaper peppers – along with the cut and diced yellow onions, baby carrots, celery, cauliflower, and sweet red peppers.
  • Cover entire mixture with cool tap water.
  • Pour in the sea salt and stir thoroughly through the mixture.
  • Cover the mixing bowl with aluminum foil and refrigerate mixture for no less than 12-24 hours (NOTE: This process is super important to the entire process, flavor and consistency of the giardiniera, so just make sure you allow enough time for the mixture to be refrigerated for AT LEAST 12 hours).
  • After refrigeration is complete, discard aluminum foil and pour mixture into a strainer and thoroughly rinse under running water for about 2-3 minutes – shaking strainer periodically to make sure all of the mixture gets rinsed.
  • Once rinsed, transfer mixture from strainer back into mixing bowl.
  • To mixture, add garlic, sliced olives, oregano, black pepper, crushed red pepper flakes, vinegar, and extra virgin olive oil.
  • Stir entire mix THOROUGHLY, making sure ALL ingredients are meshed well with one another.
  • With a slotted spoon, scoop mix into Mason jar until full. Once jar is full, pour more EVOO into jar until mixture is completely covered. (This is very important as you want oil to completely cover the mix while in the jars to prevent some of the mix on top losing moisture). Note: I have found a good method for ensuring there is enough oil in the jar to cover everything, is to take a fork or knife and simply insert into the mix after the initial oil has been poured in. If the oil level drops, you need to add a bit more, if it keeps it level, you are good to go!
  • Once each jar is filled with mix and oil (wow…I know that sounds more like something you’d hear in a garage shop, but believe me, it tastes MUCH better!!), tightly screw on Mason jar lids and refrigerate all jars for AT LEAST 3 DAYS. I know you will be tempted to try it sooner, but the refrigeration process further secures the “crispness” or “crunch” that the peppers and vegetables need. In the end, you will be glad you kept them in there!
  • After the (3) days are up, you can then store the jars in any pantry, or cupboard until use. You do not have to keep the unopened Giardiniera in the refrigerator at all times. If you like, that is perfectly fine, but I find that keeping the mix in a “room temperature” environment for 3-4 weeks before use, really let’s all the ingredients blend well with one another.

Storage

  • Prior to use (unopened yet), you can keep the mix in the fridge or anywhere at room temp or slightly below. Because the mix is fully contained in EVOO, unopened jars can last up to 14-18 months. In fact, I find that the BEST tasting mix are the ones that have been sitting for 1-2 months.
  • Once a jar is opened, you can keep it at either room temperature or refrigerate. I have done both, and each way provides the same taste and freshness. Just make sure, if you do keep the opened jar on the shelf, that the oil level is always covering the mix. Once open, a jar kept on the shelf, should be consumed within a 2-3 month timeframe – while an opened refrigerated jar can keep up to 5-6 months longer.
  • NOTE: If/when you store any jar in the fridge, it is VERY COMMON for the oil to coagulate while in the fridge. This is normal and expected due to the EVOO effect. As soon as you open the jar, and scoop out some of the mix, it will immediately transfer back to its natural oil consistency

Notes

HISTORY
As you can imagine, food is a very personal thing. Every person has a different palate and different “likes” when it comes to what they prefer. What may be one person’s delight, may be another’s avoidance. For me, and hopefully for a lot of people, I simply gravitate to what I like and what I enjoy – regardless of what that food “combination” or “ingredient” may be. My affinity and love of extremely spicy and hot food grabbed me at an early age, and I have never looked back. What made me choose the “extremely spicy” path you ask?? An excellent question I wish I had an answer for!! Being primarily of Eastern European descent, with a bit of Dutch mixed in on my mother’s side, one would be fair in saying that does not exude a “spicy” heritage. As far as I can remember, my grandparents on both sides were not lovers of spicy food – let alone atomic spicy! Neither were my parents, nor is my wife and kids. Needless to say, somewhere in time, I was the only one in generations that received the extremely spicy DNA gene. So with that said, it remains, to this day, one of my biggest mysteries – but a mystery I am very thankful for!
Yes…I am a true lover of extremely spicy food. No matter where my travels have taken me, I always made a point to research what establishment has the “spiciest/hottest food”, and make every attempt to visit that establishment, and I still continue with that trend today. However (I know…I, know…there always seems to be a however!), my love of the most extreme spicy does have one catch to it…not only does it have to be extremely spicy, it has to be FLAVORFUL as well. So many times, places “claim” they have the hottest food, or the “world’s spiciest”, only to find out – at least according to my palate – it’s not that spicy at all, or, it’s so way over the top hot but with ZERO flavor. To enhance this love of extreme spicy, I have had my own pepper garden for many years – mainly consisting of a combination of extremely hot peppers, with some other veggies thrown in to keep my wife and kids happy. As the garden got bigger, and more pepper varieties became available, I was getting a tremendous pepper yield – much more than I could ever consume myself. So I thought “what could I make that I really like – and that can keep for a good portion of time?” Boom…the idea of my own Giardiniera was born! I wanted to make something that not only would have the “true” heat level I enjoy, but would offer an enjoyable flavor as well. I wanted something that I KNEW would have the spice level I prefer, and would provide flavor at the same time. So…I went ahead and gave it a go about 2 years ago. I am happy to say, that along the way, I started coming across other people who have the same love of mine in terms of “extreme heat” but wanted “flavor” as well. As a result, I committed myself (bad choice of words I know…) to make something that is HOT when it’s supposed to be hot, and that has FLAVOR when it’s supposed to have flavor. It’s a passion of mine that I love and would not give up for the world.
My goal is not to provide retail or anything for commerce.
My goal is to tell other people like myself, lovers of extremely spicy and flavorful food, my story and the hopes of one day offering them a sample for their enjoyment.
QUESTIONS/CONTACT
Should you ever have any questions about my Giardiniera, the process, ingredients, storage, usage ideas….anything…I would be more than happy to have a chat anytime!
Thank you!
Rich Hianik
(Email): rhianik@comcast.net
Keyword hot peppers, relish
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French Toast

Jacques Pepin’s Ice cream French Toast

French Toast

Jacques Pépin’s Ice Cream French Toast

Jacques Pépin
A decadent breakfast treat
No ratings yet
Prep Time 5 mins
Cook Time 10 mins
Course Breakfast
Cuisine French
Servings 2

Equipment

  • Dinner plate
  • Frying pan

Ingredients
  

  • 1/2-3/4 Cup Vanilla Ice cream–use the good stuff please. I prefer Haagen-Dazs because it only has five ingredients: sugar, cream, milk, egg yolks and flavor.
  • 1-2 TBSP Butter
  • 2-3 TBSP Your choice of toppings: Maple syrup, melted chocolate sauce, sliced bananas, strawberries, etc
  • 1-2 Slices Thick sliced bread. Like 1 inch if you can locate it. I'm using french brioche.

Instructions
 

  • Melt ice cream on your dinner plate, (you can use the microwave to do this but don't cook it, just melt it). Soak bread in the melted ice cream. While that's happening, heat your frying pan to medium. Flip the bread over to soak that side in the melted ice cream for about 1-2 minutes.
    SAVE THE MELTED ICE CREAM and the dinner plate as, you'll use it when finished cooking.
  • Add butter to frying pan, once it starts to bubble and cook somewhat, add in the ice cream soaked bread. Cook about 2-3 minutes or so, until golden brown. Flip and cook about 1-2 minutes. Make sure you have sufficient butter in the pan.
  • Using the melted ice cream and plate, when French toast is done, lay it into the melted ice cream you saved. Top with fresh fruits, maple syrup or whatever you'd like. Bacon goes well with this!
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Kentucky Hot Brown Sandwich

Kentucky Hot Brown Sandwich

Been a Kentucky favorite since it was created at the Louisville's Brown Hotel in 1926
No ratings yet
Prep Time 14 mins
Cook Time 20 mins
Course anytime
Cuisine American
Servings 2

Equipment

  • Baking Sheet
  • Sauce Pan

Ingredients
  

  • 2 OZ Butter-unsalted
  • 2 OZ All-purpose flour
  • 8 OZ Whole milk
  • 8 OZ Heavy cream
  • 1/4 TSP Salt
  • 1/2 Cup Percorino cheese + 1 TBSP
  • 4 Slices Thick cut, bread toasted – crusts removed
  • 14 OZ Turkey, deli, or leftover, cooked turkey. thinly sliced.
  • 4 Slices Tomato-more if they are small
  • 4 Strips Bacon – (crisply cooked)
  • Pinch Paprika
  • Pinch Pepper

Instructions
 

  • Pre-heat oven to 350F. Center rack.
  • In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.
  • For each Hot Brown, place two slices of toast with the crusts cut off in an oven safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape – then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. 
  • Place the entire dish in the oven. Suggested bake time is 20 minutes at 350º. When the cheese begins to brown and bubble, remove from oven, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.

Notes

This is the original iconic, Hot Brown Sandwich recipe, from the Louisville Hotel.  https://www.brownhotel.com/dining/hot-brown
 
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Mike’s Guacamole

Mike’s Guacamole

Michael Freise
Easy and tasty.
No ratings yet
Prep Time 20 mins
Course Appetizer
Cuisine Mexican
Servings 6

Equipment

  • Large bowl
  • Serving Dish
  • Potato masher or similar tool

Ingredients
  

  • 3 Avocado's, seeded and peeled.
  • 1 Lime, juiced
  • 1/2 TSP Coarse salt
  • 1/2 TSP Cumin
  • 1/2 TSP Cayenne pepper
  • 1/2 Onion, diced I like using a red onion as it's sweeter and adds color.
  • 1/2 Jalapeno-seeded and minced You can use more if you like it spicier
  • 2 Roma tomatoes, seeded and minced.
  • 1 TBSP Cilantro-chopped.
  • 1 Garlic clove, minced
  • 1/4 TSP Chipotle powder
  • 1/4 TSP Smoked paprika
  • 1 Pinch Coarse black pepper

Instructions
 

  • In a large bowl place the scooped avocado pulp and lime juice, toss to coat. 
  • Drain, and reserve the lime juice, after all of the avocados have been coated. You'll need a tablespoon for later, so you may need more lime juice. Depends on the limes.
  • Using a potato masher add the salt, cumin, and cayenne and mash. We like our guacamole sort of chunky, so I don't mash it smooth. Now gently add/fold in the onions, tomatoes, cilantro, and garlic.
  • Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. 
  • I like to cover this tightly with saran wrap. After the hour, store in the refrigerator, (if there is any left.)
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Checking progress

Beer Butt Chicken

Checking progress

Beer Butt Chicken

Mike Freise
A simple to prepare main course you can make in the oven or on the grill. Steamed inside, roasted outside. Spiced as you like it, and it involves BEER!
No ratings yet
Prep Time 20 mins
Cook Time 1 hr 20 mins
Course Main Course
Cuisine American
Servings 4

Equipment

  • Oven: A large pan, baking dish to contain the chicken, juices and any beer that may spill.
  • Beer can holder as shown below in the recipe
  • Grill: Just a beer can holder as shown. You can do without if you're careful.
  • Temperature gauge
  • Extra beer
  • Small sharp knife.
  • Small piece of aluminum foil

Ingredients
  

  • 1 5 LB Chicken Try to locate an organic, free-range, farm raised fresh if you can. Bell n Evans is a good choice.
  • 1-12 12 oz Beers.
  • 1 TBSP Smoked paprika
  • 1 TSP Garlic powder
  • 1 TSP Rosemary-crushed
  • 3-4 Garlic cloves-smashed
  • 1/2 TSP Coarse black pepper
  • 1 TBSP Vegetable oil. NOT OLIVE OIL, as it will burn in the high heat and smoke up your kitchen.
  • 1 TBSP Coarse salt for the outside of the chicken
  • 1 TSP Coarse black pepper for the chicken

Instructions
 

  • I have shown each step in photos below in the comment section.
  • Lower the rack into your oven to the lowest level. Pre-heat oven to 425 F. Dry off chicken and score fat regions along the legs, thighs, back. This will crisp up the skin at the high oven heat. Rub chicken with vegetable oil and salt and pepper.
    scored fat region
  • Open and remove 3 ounces of the beer, Widen the can opening and add in the garlic cloves, garlic powder, pepper, smoked paprika and rosemary. Place can into holder and put into your pan.
    Beer removal.
  • Place chicken onto the beer can and carefully place into your oven.
    Beer in holder
  • Beer in chicken butt on the can.
  • Set timer for 15 minutes. When the timer goes off turn oven down to 350F.  If the chicken starts to get too dark before it reaches the proper internal temperature, you can tent a piece of foil over the top to protect the skin from burning.
  • Depending on the chicken size and your oven, start checking after 75 minutes or so.
    Checking progress
  • Roast until you temp in the thigh region of 165.
  • FYI: The FDA Food Code recommends cooking chicken to 165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C).
    Temp higher than desired.
  • When the chicken reaches the desired temp, remove from oven and allow to sit in the pan for about 5 minutes to allow the juices to relax. You can carve the chicken as it is in the pan.

Notes

The spices I selected are what I used when I made this. You can substitute other spices if you want. For example, you can use a mix of Spanish or Mexican spices to make a more spicy flavor. Or, use Italian herbs, or Indian spices. The beer steams the inside of the chicken and the spices in the beer gently adds a mild flavor. So if you use hot spices it won’t make the chicken extremely spicy. Be adventuresome and try something new.  
scored fat regionBeer in chicken butt on the can.Checking progressTemp higher than desired.
Keyword BEER
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