10 Minute tacos

 

Ingredients

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2x

3x

4 eggs

½ tablespoon chili powder

½ tablespoon garlic powder

½ tablespoon cumin

¼ teaspoon kosher salt

½ tablespoon olive oil

4 taco sized tortillas or 8 mini tortillas

Purchased salsa fresca or pico de gallo

1 handful thinly sliced red onion

Torn cilantro leaves

Hot sauce

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Instructions

In a medium bowl, whisk together the 4 eggs. Add the chili powder, garlic powder, cumin, and kosher salt, and whisk until combined.

In a skillet, heat the olive oil. Add the eggs and cook over medium low heat, scraping as the eggs solidify, about 3 to 4 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces: just enough for that it comes together! 

If time, warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)

Top with salsa fresca (drain extra liquid before serving), thin sliced red onions, torn cilantro leaves, and hot sauce.

Southern style smoked brisket!

 

Smoker. I like to use my CampChef SmokePro, but any variety that can hold a steady temperature of 225 degrees F will work great.

Large Cutting Board. You’ll need a big surface to slice your hunk of brisket on once it’s ready to serve.

Meat Thermometer. The Thermapen Mk4 is the perfect thermometer for this brisket, but any reliable thermometer will do.

Butcher Paper. This Texas style brisket is wrapped in butcher paper during the stall.

Chef’s Knife. A good, sharp knife is necessary to slice your brisket. This Dahstrong Chef Knife is perfect for the job.

This passage provides a guide on choosing, trimming, seasoning, smoking, wrapping, resting, slicing, and serving a brisket. It emphasizes purchasing a whole packer brisket with both the point and flat muscle, selecting prime grade meat for better flavor and juiciness, and buying about 1/2 pound of brisket per person. Trimming the brisket is recommended for optimal results, and the Texas-style seasoning consists of coarse salt, coarse black pepper, and optional garlic powder. Smoking the brisket with a consistent heat and thin blue smoke is advised, using hardwood like oak and cherry. Wrapping the brisket in peach butcher paper is recommended for a juicy, tender brisket with a caramelized bark. Resting the brisket is crucial to allow the juices to settle and redistribute, and slicing against the grain is suggested for maximum tenderness. It is mentioned that there are two overlapping muscles with different grain directions, and traditional Texas joints slice the brisket accordingly. The choice between fatty (point) or lean (flat) brisket is offered, and serving with pickles, white bread, pickled red onions, pickled jalapenos, and sauce is suggested for a more traditional experience.

Homemade pork shoulder butt

 

• Pork Shoulder Butt Roast - 5-pound boneless pork shoulder butt roast.
• Olive Oil - 2 tablespoons of extra virgin olive oil (or you can use Dijon or German mustard).
• Pork Roast Seasoning - 2 tablespoons of pork roast seasoning

1. Preheat. To begin, preheat your oven to 400°F (205°C). Rinse your 5-pound pork roast with cool water and pat it dry.
2. Season the roast. Place your pork onto a roasting rack and coat it with 2 tablespoons of extra virgin olive oil (or your choice of mustard). Generously season the meat with 2 tablespoons of sneasoning!
3. Roast. Roast the pork fat side up for 1 hour (it should appear lightly browned). Then, reduce the temperature to 300°F (150°C) and continue to roast for 4 more hours, or until the pork is tender and the fat cap (if you have one) is crispy.
4. Rest. Transfer the roast to a large platter or cutting board and loosely cover it with aluminum foil. Allow it to rest for 30 minutes before slicing and serving.

Slow Cooker chow mein

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250ml (1 cup) Massel Chicken Style Liquid Stock

2 tbsp soy sauce

2 tbsp oyster sauce

2 tsp sesame oil

2 tsp finely grated ginger

1 brown onion, cut into thin wedges

1 large carrot, peeled, halved lengthways, sliced

2 chicken marylands, skin removed

3 tsp cornflour

250g dried egg noodles

100g snow peas, halved diagonally

410g can baby corn spears, drained, halved

Chopped fresh coriander leaves, to serve

Remove the chicken from the slow cooker and place on a chopping board. Turn the slow cooker to HIGH. Combine cornflour with 1 tablespoon water, stirring until smooth. Stir into the liquid in slow cooker. Cover and cook for 15 minutes.

Step 3

Meanwhile, cook noodles in a large saucepan of boiling water for 3 minutes, adding the snow peas for the last 1 minute of cooking time. Drain and run under cold water. Set aside. Use a fork to shred chicken from the bone.

Step 4

Add the chicken, noodles, snow peas and corn to the slow cooker. Use tongs to toss to combine.

Step 5

Sprinkle the chow mein with coriander to serve.

PastaNsausage

 

Ingredients

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• 1 Pound Ground Italian Sausage

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• 1 Pound Penne Pasta

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• 1 Tablespoon Olive Oil

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• ½ Yellow Onion Minced

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• 2 Cloves Garlic Minced

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• ½ Teaspoon Red Pepper Flakes

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• ½ Teaspoon Salt

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• 2 Cups Heavy Cream

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• 5 Ounces Baby Spinach

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• 1 Cup Shredded Parmesan Cheese

Instructions

1. Cook the penne pasta in a large pot of salted boiling water according to package directions.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.

3. Cook the Italian sausage along with the onion, garlic, red pepper flakes, and salt until the sausage is no longer pink.

4. Drain excess fat from the skillet if necessary and return the meat mixture to the pan.

5. Turn the heat to low and add the cream to the skillet. Bring to a simmer and add in the spinach.

6. Cook, stirring for about 3 minutes until the spinach is wilted.

7. Stir in the parmesan cheese until melted.  Stir the pasta into the sauce.

8. Serve immediately.