Ingredient: chili powder

Chicken Thighs w/ Grapes & Caramelized Onions

September is the bridge between summer and fall. The beginning of the fall season is just around the corner so it’s time to transition meals between the summer and fall. Turn the oven back on to embrace the changing season. For many, this means baking, but there’s also sautéing and slow roasting, braising and boiling. 

It’s National Chicken Month which gives Canadians from coast to coast another reason to celebrate their favorite protein. It’s the time to cook and eat all sorts of chicken dishes in salute of all the hard-working Canadian farm families that raise the chicken we love.

This recipe for skillet chicken with grapes and caramelized onions is an easy recipe that makes a perfect pair for a crisp green salad, quinoa, or fresh bread. Quinoa is still very much a small niche crop in Canada. The search for seed to produce quinoa varieties that can reliably flourish in Canada continues, and it is entrepreneurs as well as research scientists who are leading these efforts. Quinoa is a cool-season crop and is particularly sensitive to heat, which limits the areas of potential commercial production in Canada.

Its popularity skyrocketed in 2006/7 when restaurants began featuring this ancient grain on their menus, and it quickly won over people’s taste buds with its unique flavor and texture profile.

Serving quinoa with this chicken meal really makes it special.

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 Skillet Chicken w/ Grapes & Caramelized Onions
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword shillet chicken w/ grapes & caramelized onions
Servings
Ingredients
Caramelized Onions
Chicken
Course Main Dish
Cuisine American
Keyword shillet chicken w/ grapes & caramelized onions
Servings
Ingredients
Caramelized Onions
Chicken
Votes: 1
Rating: 5
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Instructions
Caramelized Onions
  1. Heat butter over medium low heat in a heavy ovenproof skillet. Add the onions cook for 20 minutes or so, stirring occasionally. When the onions are a deep golden color, remove from the pan and set aside.
Chicken Thighs
  1. Preheat oven to 350 F.
  2. Combine the flour, salt, chili powder, thyme, allspice, & black pepper. Dredge each piece of chicken in the flour mixture, shaking off the excess.
  3. In the same pan as the onions, heat the oil over medium high heat. Add each piece of chicken & fry for a few minutes until golden brown; flip & cook for a few more minutes. Transfer to a plate (it will not be fully cooked at this point, just browned – it will finish cooking in the oven).
  4. Turn the heat down & let the oil cool off a little bit. Add the wine – this will definitely bubble & sizzle! Add the broth & simmer until the mixture is thickened slightly. Add the onions & chicken to the pan. Bake for about 20 minutes.
  5. Remove from the oven, add the grapes, baste with the sauce & bake for another 5-10 minutes. Garnish with parsley and serve.
Recipe Notes
  • To make without using wine:
  • Use 3/4 cup chicken broth (instead of the 1/3 cup wine & 1/4 cup broth). Add remaining flour (leftover from dredging chicken).
  • Make a roux with excess oil in skillet & dredging flour.
  • Add chicken broth & cook until a sauce forms.
  • Add the onions & chicken to the pan & bake as directed above.

Creamy Chicken Skillet w/ Italian Seasoning

Italian cuisine is renowned for its delicious and aromatic flavors, and one of the most essential ingredients that contribute to this is a blend of herbs and spices that add a distinct flavor to various dishes.

While these herbs are readily available in Italy, they were not always easy to find in America. As a result, early Italian immigrants needed a way to add their preferred flavors to dishes. ‘Italian seasoning’ provided exactly that. Its origins are a bit mysterious, with some people believing it originated in Italy and others insisting it is an American invention. However, the most common understanding is that the Greeks and Romans developed Italian seasoning somewhere in the Mediterranean during ancient times.

Italian seasoning is a mix of dried herbs with an earthy, piney flavor that’s subtly sweet and peppery. This kitchen staple includes dried basil, dried oregano, dried rosemary, dried thyme and dried marjoram, but there are several variations that also feature additions like dried sage, fennel seeds or even spices like garlic powder or crushed red-pepper flakes. Traditionally, though, it is just those five core herbs.

It has become a staple in North American kitchens and can be used to flavor just about anything, but some of our favorite uses are in classic Italian American dishes like meatballs, pizza or chicken Parmesan. It adds extra interest to olive oil for dipping bread or vinaigrette for salads. Or stir it into marinades to infuse your meat with woodsy, herbal flavor.

These chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and Italian seasoning. Nice served with roasted mashed cauliflower, brown or Basmati rice or orzo pasta.

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 Creamy Chicken Skillet w/ Italian Seasoning
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword chicken skillet w/ Italian seasoning
Servings
Ingredients
Chicken
Sauce
Course Main Dish
Cuisine American
Keyword chicken skillet w/ Italian seasoning
Servings
Ingredients
Chicken
Sauce
Votes: 1
Rating: 5
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Instructions
Chicken
  1. In a small dish, combine all chicken seasonings & sprinkle on both sides of chicken cutlets. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken & cook, turning once, until browned & cooked through. Transfer to a plate.
Sauce
  1. Add the remaining 1 tablespoon oil, zucchini, mushrooms & onions to the pan. Cook, stirring, until starting to soften, about 2 minutes. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese & Italian seasoning. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil or Italian parsley if desired.
  2. Nice to serve with roasted mashed cauliflower, brown rice, orzo or basmati rice.

Grilled Salmon w/ Mango Avocado Salsa

When it comes to favorite summer condiments, salsa is top of the list. For many North Americans, salsa is almost considered a basic food group, and not just as a nutritious dipper for corn chips. Packed with garden-fresh fruits, herbs and vegetables that are easy to get your hands on, it’s as terrific a topping for chicken, beef, or seafood as it is a colorful add-in for pasta, rice and salad. Plus, it requires virtually no cooking, making it the perfect dish to throw together when summer heat and humidity make you feel like you’re melting.

The history of salsa sauce originated with the Inca people. Salsa, which has typically been a combination of chilies, tomatoes and other spices, can be traced to the Aztecs, Mayans and Incas. In recent years, the use of different fruits combined with vegetables makes for a spicy fruit salsa.

Modern North American cooking has become a fusion of traditions, flavors and dishes from virtually every part of the globe. The tradition of eating tomato-based salsa was likely regional until the practice of eating Mexican food spread throughout the continent. Exactly how mango salsa reached North America isn’t really known, but it was likely brought from the Caribbean by travelers. Modern North American salsas are still primarily tomato based, but many people appreciate the sweet, salty, sour and spicy combinations of flavors in a well-balanced mango salsa.

Versatility and adaptability are salsa’s biggest selling point. Chunky or finely diced, spicy or mild, crafted with fruit or vegetables, and sometimes both, salsa is unlimited with possibility.

The salsa that Brion & I are having with our salmon today is an interesting mix of avocado, mango, grape tomatoes & red onion marinated in lime juice. Should be good!

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 Grilled Salmon w/ Mango Avocado Salsa
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword grilled salmon w/ mango avocado salsa
Servings
Ingredients
Salmon
Salsa
Course Main Dish
Cuisine American
Keyword grilled salmon w/ mango avocado salsa
Servings
Ingredients
Salmon
Salsa
Votes: 1
Rating: 5
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Instructions
Salmon
  1. In a small bowl, mix melted butter & all other salmon ingredients. Rub the spice mix all over salmon in foil ( mainly on the no-skin side but getting a little on the other side as well). Leave at room temperature while the grill heats up. Preheat the grill to medium-high heat.
Salsa
  1. In a bowl, combine salsa ingredients & refrigerate until salmon is ready.
Grilling
  1. Grill the salmon wrapped in foil for about 15 minutes or to your liking. Salmon should flake easily & not be overcooked.
  2. Serve hot on a bed of rice with the mango salsa on top.

Zesty Chicken Wraps

People in Mexico, the Mediterranean, and South Asia  have been eating wraps since around the 1900’s. The wrap in its Western form probably comes from California, as a generalization of the Mexican/Tex-Mex burrito and became popular in the 1990’s.

Wraps have become a popular option in sandwich shops and restaurants, and for good reason. Like all sandwiches, wraps are an outlet for culinary creativity. A wrap can be anything you want it to be – breakfast, lunch, dinner, even a snack!

Wraps offer the same flexibility and creative options as a sandwich, but in a more convenient format all rolled up in a tasty tortilla or flatbread. The usual flatbreads are wheat tortillas, lavash or pita; the filling may include cold sliced meat, poultry, or fish, shredded lettuce, diced tomato, guacamole, sautéed mushrooms, bacon, grilled onions, cheese, and a sauce, such as Ranch dressing or honey mustard.

They are the perfect on-the-go meal. Most wraps can be eaten one-handed, leaving the rest of you free to continue about your day. They’re the perfect meal solution for a busy schedule.

It is remarkably easy to create your own personalized wrap: choose a bread, pick your condiments, layer your fillings, decide whether you want to grill it or not and enjoy. Does it get any better than that!

I have to admit, I absolutely love wraps so I like to fit them in to our meals whenever I can. These zesty chicken wraps are so good !

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 Zesty Chicken Wraps
Votes: 1
Rating: 5
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Course Lunch
Cuisine Mexican
Keyword zesty chicken wraps
Servings
Ingredients
Chicken Marinade
Other Ingredients
Optional Toppings
Course Lunch
Cuisine Mexican
Keyword zesty chicken wraps
Servings
Ingredients
Chicken Marinade
Other Ingredients
Optional Toppings
Votes: 1
Rating: 5
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Instructions
Chicken
  1. In a large bowl, combine 2 Tbsp oil, lemon juice & seasonings; add chicken & turn to coat. Cover & refrigerate for 1-4 hours.
Filling
  1. In a heavy skillet, heat 2 Tbsp oil & sauté zucchini & onions until tender crisp. Remove & keep warm. Drain marinade from chicken & cook in the same skillet until no longer pink, about 5-6 minutes. Return zucchini/onion to pan, heat through.
Assembly
  1. Lightly spread 4 tortillas with a bit of guacamole or sour cream. Spoon filling down the center of tortillas. Add toppings saving a good bit of the cheese for sprinkling over them after they are rolled.
  2. Roll up & place on a microwave safe dish. Sprinkle with remaining cheese & microwave only until cheese is melted. Top with sliced green onions & tiny grape tomatoes. Serve extra toppings on the side if you like.

Breakfast Turkey Taquitos

Breakfast taquitos are like the smaller cousin to breakfast burritos. They use smaller corn tortillas and have a filling rolled into center of each tortilla. Taquitos are a great way to get some vegetables into your morning meal, and if you need, you can even take them on the go with you once they’re done. What’s more, they’re easily adaptable to your needs. So, if you prefer different veggies or have some leftover ones to use up, you love breakfast sausage or prefer them meatless, there’s a way to make breakfast taquitos work for you.

What’s more, these taquitos are baked, not fried, so they’re a little less guilt-inducing than you might think. Customize the recipe to your liking, swapping out what you dislike and putting in what you do. Serve breakfast taquitos with some fresh fruit, salsa verde, guacamole or sour cream and green onions.

These tasty taquitos are everything you want in a brunch item. They are hearty, savory, and easy to make. Another bonus is that you can prepare and bake the taquitos. Allow to cool completely and then place in a freezer Ziploc bag. When ready to eat, microwave them until warm. Could breakfast food get more convenient than that?!

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 Breakfast Turkey Taquitos
Votes: 1
Rating: 5
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Course Brunch
Cuisine Mexican
Keyword breakfast turkey taquitos
Servings
Ingredients
Course Brunch
Cuisine Mexican
Keyword breakfast turkey taquitos
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Filling
  1. Heat a large non-stick skillet on high. Add olive oil, onion, and garlic & cook until soft, approximately 2 to 3 minutes. Add tomato, cook until the tomato starts to break apart and dissolve into the mixture, approximately 3 minutes.
  2. Add the turkey, cumin, smoked paprika & chili powder; cook until the turkey is cooked through, using a wooden spoon to break the turkey into small pieces. This will take approximately 5 minutes.
  3. Add the cilantro & beaten eggs to the mixture & cook until the eggs are cooked through, approximately 3 minutes. Remove from heat.
  4. Heat tortillas for 10 to 15 seconds in the microwave before working with them. While the tortillas are warm, divide the filling between them topping with diced avocado & 100 grams of the shredded cheese. Roll the tortillas & place in the baking pan seam side down.
  5. Top taquitos with salsa & remaining 50 grams shredded cheese.
Assembly
  1. Preheat oven to 400 F. Spray a 13 x 9-inch baking pan with oil.
  2. Heat tortillas for 10 to 15 seconds in the microwave before working with them. While the tortillas are warm, divide the filling between them topping with diced avocado & 100 grams of the shredded cheese. Roll the tortillas & place in the baking pan seam side down. Top taquitos with salsa & remaining 50 grams shredded cheese.
  3. Bake in the oven for 15 minutes, until the cheese is melted and the tortilla is crispy. Serve immediately.

Chili Cheese Quiche

If you haven’t had quiche lately, it is time to remedy that situation. I could eat quiche for breakfast, lunch, and dinner without ever growing tired of it. This recipe takes the classic chili con carne and turns it into a quiche which makes an ideal winter meal, right?

Cornmeal crust is the perfect foil for meaty and cheesy savory pies. Not only is the rustic texture and flavor of cornmeal pastry a nice change, but it also helps if you have something that is super juicy to avoid soggy bottom pies.

If you like quiche and cornbread, you’ll love this. The cornmeal crust gives a sort of cornbread feel while maintaining the flaky composure that any great crust should have. This is one of my favorite crusts to use for savory pies, tarts and galettes.

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 Chili Cheese Quiche
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword chili con carne quiche
Servings
Ingredients
Cornmeal Pastry
Filling
Eggs/Milk
Course Main Dish
Cuisine American
Keyword chili con carne quiche
Servings
Ingredients
Cornmeal Pastry
Filling
Eggs/Milk
Votes: 1
Rating: 5
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Instructions
Cornmeal Pastry
  1. In a small bowl, combine sour cream & ice water; set aside. In a large bowl, whisk together flour, cornmeal, sugar & salt. Using a pastry blender or fingertips, cut in butter until mixture resembles both coarse crumbs & small peas. Sprinkle the cold sour cream mixture over dough, 1 Tbsp at a time, tossing with a fork to evenly distribute it.
  2. After you have added all the sour cream mixture, dough should be moist enough to stick together when pressed; if not add additional cold water, 1 tsp at a time. DO NOT overwork dough. Press dough into a disk & wrap in plastic wrap. Refrigerate for at least 2 hours.
Filling
  1. In a large skillet, sauté beef, onion & garlic until meat is cooked & any liquid has evaporated. Stir in spices, corn, tomato sauce, beans. Remove from heat & allow to cool slightly. Grate cheese.
Eggs/Milk
  1. Whisk together eggs, milk & seasoning.
Assembly
  1. Preheat oven to 350 F.
  2. Roll out pastry to fit a 9-inche quiche pan. Place filling mixture in crust; sprinkle with cheese then pour milk mixture over the cheese.
  3. Bake for about 45 minutes or until set. Top with more grated cheese if you wish.

Shrimp Quesadillas w/ Guacamole

Quesadillas are basically toasted tortillas with cheese inside. The name in Spanish literally means ‘little cheesy thing’. What constitutes a quesadilla varies greatly between Mexico and its neighboring countries. They agree that the quesadilla and taco or burrito are different; the former being cooked after being filled or stuffed while the later two are filled with pre-cooked ingredients. Also they may be made with flour, corn or wheat tortillas as well as Mexican Masa (tamale version).

The quesadilla originated in central and southern colonial Mexico, beginning as a corn tortilla gently heated until soft enough to fold, then filled with cheese and toasted on both sides until golden and crispy on the outside and gooey with cheese on the inside. Over time, chopped, cooked vegetables and bits of roasted, shredded meat also found their way into these cheesy tortillas.

Influenced by the many micro-cultures of Mexico and Latin America, the quesadilla has been adopted and adapted by chefs and home cooks around the world, especially since the little cheesy things make it so easy to feed vegetarians and meat-eaters at the same table. A vegetarian quesadilla can be as simple as cheese folded into a tortilla. For the meat or seafood lovers, just add some shredded chicken, pulled pork or ‘roasted’ shrimp.

Speaking of shrimp …. to maximize the flavor, don’t sauté them – roast them! Much like roasting meat on the bone, roasting shrimp in their shells gives them a more intense flavor and keeps them from drying out as easily. The flavor from the shells penetrates the flesh, making them even tastier.

Something else I wanted to mention is a suggestion to help make your quesadillas nice and crunchy. Don’t use butter or oil to cook them in, use mayo instead. The fact that mayo contains a bit of sugar will promote browning and also give some extra crispiness.

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 Shrimp Quesadillas w/ Guacamole
Votes: 1
Rating: 5
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Course Lunch, Main Dish
Cuisine Mexican
Keyword shrimp quesadillas w/ guacamole
Servings
Ingredients
Course Lunch, Main Dish
Cuisine Mexican
Keyword shrimp quesadillas w/ guacamole
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a skillet, fry bacon to a cooked but not real crisp stage. Remove from pan to paper towel. Sauté mushrooms, zucchini & garlic until most of the moisture evaporates. Cut each shrimp in thirds & add to skillet with seasonings. Cook for another minute or until shrimp begins to turn pink. Remove from heat & add cooked bacon & combine.
  2. Grate cheese. Lightly butter one side each of 4 tortillas. Place on a griddle, & cook until warm & browned slightly. Remove 2 of them & keep warm. To each of the remaining 2, sprinkle with 1/4 of the cheese, top each one with 1/2 of the filling then sprinkle with remaining cheese over filling. Place the 2 warm tortillas on top of the filled ones.
  3. Place a lid (or a baking pan) over the griddle for a few minutes to give the cheese a chance to melt.
  4. Remove quesadillas to a cutting board & cut each one into 4 pieces. Serve hot with your choice of toppings.
Recipe Notes
  • As I mentioned in the blog article, roasting the shrimp really intensifies the flavor. If you have the time, try it instead of just sautéing them.
  • Preheat the oven to 400 F.
  • Place the shrimp (shells-on) on a lightly greased baking sheet and toss with 1 tablespoon olive oil and minced garlic.
  • Sprinkle evenly with the seasoning (such as Old Bay) and arrange the shrimp in a single layer. 
  • Bake the shrimp for 8-10 minutes or until just pink and opaque throughout.
  • Remove from oven.

Mexicali Quiche w/ Avocado & Roasted Tomatoes

There are so many great things to make with tortillas. You can load up burritos for breakfast, stuff some quesadillas with shrimp or make tortilla chips and cover them with cheese, guacamole and spicy salsa.

A tortilla quiche combines a classic breakfast quiche and a tortilla tart without having the traditional pastry crust.

Breakfast for supper is always good with Brion & I. Making this meal a day ahead of serving it allows the flavors to become exceptional.

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 Mexicali Quiche w/ Avocado & Roasted Tomatoes
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Mexican
Keyword Mexicali quiche w/ avocado & roasted tomatoes
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Keyword Mexicali quiche w/ avocado & roasted tomatoes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. In a skillet, cook ground pork, onion, mushrooms & garlic. Cook until meat is brown & crumbly & moisture has mostly evaporated from the mushrooms. Stir in corn, beans, chili powder & cumin. Remove from heat.
  2. Preheat oven to 350 F.
  3. In a bowl combine eggs, milk, green chili peppers (if using), salt & pepper. Grate cheese.
  4. Lightly butter bottom of an 8-inch baking dish. Place one of the tortillas on the bottom of dish; sprinkle with a bit of grated cheese & top with half of the pork mixture. Tear other tortilla into pieces & place on top then sprinkle with a bit more cheese & remaining pork mixture.
  5. Carefully pour milk mixture over quiche then top with remaining cheese. Bake for about 30 minutes or until set.
  6. While the quiche is baking, place cherry tomatoes in a foil lined baking pan, drizzle with olive oil & roast until skins pop.
  7. On a plate, mash avocados; add salt, garlic & lime juice. When quiche is ready, top with avocado mixture & roasted tomatoes. Serve.

Shrimp Chili w/ Cornbread

Cornbread is one of those culinary creations that pairs well with almost anything. Over the years, I have prepared so many cornbread ‘pairings’, I have lost count. Needless to say, I love ‘everything corn’.

When it comes to chili, the version made with ground beef usually comes to mind. Although, Brion & I enjoy the original, this shrimp chili is a nice change up for us seafood lovers.

These little cornbread ‘cakes’ have only a hint of honey. This makes them a good compliment to the spicy chili as opposed to the sweeter, dessert version of cornbread (which, of course is wonderful too!)

March seems like a good month to still enjoy a bowl of chili before our thoughts turn to some lighter meals for the spring & summer.

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 Shrimp Chili w/ Cornbread
Votes: 5
Rating: 4.8
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Course Main Dish
Cuisine American
Keyword shrimp chili w/ cornbread
Servings
Ingredients
Shrimp Chili
Cornbread
Toppings
Course Main Dish
Cuisine American
Keyword shrimp chili w/ cornbread
Servings
Ingredients
Shrimp Chili
Cornbread
Toppings
Votes: 5
Rating: 4.8
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Instructions
Shrimp Chili
  1. In a large saucepan, heat oil over medium heat. Add onion; cook, stirring often, until softened, about 3 minutes. Add mushrooms & garlic; cook, stirring for 30 seconds.
  2. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in spices & salt; cook for 20 seconds. Pour in tomatoes with their juice; bring to a simmer. Remove from heat. Stir in shrimp & cilantro. Pour into a 9 x 13-inch baking pan.
Cornbread
  1. Preheat oven to 350 F.
  2. In a large bowl, whisk cornmeal, flour, baking powder & salt. In another bowl, whisk together milk, oil, egg & honey until smooth. Add wet ingredients to the dry ingredients, stirring only until just moistened.
  3. You can either drop heaping tablespoons of the cornbread batter over the shrimp mixture OR bake it in greased individual pans.
  4. Bake until the cornbread is golden brown (& the filling is bubbling) about 40-45 minutes if baked as a casserole. If your cornbread is baked on its own, test the cakes for doneness after about 15 minutes.
  5. Garnish with grated cheddar & sliced green onions before serving.
Recipe Notes
  • We enjoy the addition of some black beans in this chili as well.

Pulled Pork w/ Roasted Rhubarb Sauce

Slow cooked meat is definitely not a new thing. Truly authentic pulled pork is actually a barbecue dish, cooked for hours over a charcoal pit until it falls apart, ready to be easily shredded or ‘pulled’ apart to serve.

I’m sure most of us have attended a classic Hawaiian Luau at one time or another in our lives. The main course of this Hawaiian feast is always the ‘kalua’ roast pork. Kalua is a traditional Hawaiian cooking method that utilizes an ‘Imu’, a type of underground steam oven.

My experience, was that it was definitely pull-apart tender but far too greasy for my liking. It has taken a lot of years for me to want to make even a North American version of this pulled pork idea. To my surprise, it didn’t turn out greasy and was pretty tasty.

The idea that it has to be roasted in an outdoor pit is really not true. It can be made easily in a standard domestic oven. Of course the seasonings, temperatures and serving methods are all open to debate.

Pork shoulder is ideal for pulling purposes, either bone-in or boneless. It has an optimum fat content that yields to create tender, ‘melty‘ meat, but its essential to cook it slowly to allow the protein to break down properly. Using a dry rub will also help create tenderness and flavor.

There are numerous ways you can serve pulled pork such as on some fresh brioche buns, with cornbread or in tacos. We are going to have ours in corn tortillas with some kohlrabi coleslaw and roasted rhubarb sauce.

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 Pulled Pork w/ Roasted Rhubarb Sauce
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, Cuban, European
Keyword pulled pork w/ roasted rhubarb sauce
Servings
Ingredients
Dry Rub for Pork Shoulder
Roasted Rhubarb Sauce
Kohlrabi Coleslaw
Course Main Dish
Cuisine American, Cuban, European
Keyword pulled pork w/ roasted rhubarb sauce
Servings
Ingredients
Dry Rub for Pork Shoulder
Roasted Rhubarb Sauce
Kohlrabi Coleslaw
Votes: 1
Rating: 5
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Instructions
Pork Shoulder
  1. Drizzle pork with 2 Tbsp of oil; sprinkle with spices & orange zest & rub into meat. Place in a plastic zip-lock bag & refrigerate overnight (about 24 hours).
  2. Bring meat to room temperature. Preheat oven to 275 F. Place meat in a roasting pan & bake until thickest part registers 170 F. on a meat thermometer. Basically, roast until it's falling apart. Remove roast from oven & transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks & 'pull' the meat to form shreds. Keep warm until ready to assemble tortillas.
Roasted Rhubarb Sauce
  1. Prepare sauce on the day you START to marinate meat.
  2. Preheat oven to 425 F. Line a baking sheet with foil & spray generously with non-stick cooking spray.
  3. Place chopped rhubarb & garlic cloves on the prepared baking sheet. Roast for 15-20 minutes, or until rhubarb is soft.
  4. Transfer the rhubarb & garlic to a food processor or blender. Puree with one cup of water until smooth.
  5. Pour the puree into a medium saucepan. Add remaining ingredients & mix well. Add additional water, as needed, until sauce is desired consistency.
  6. Bring to a simmer over medium-low heat. Simmer for 10-15 minutes. Cool before pouring into a small glass pitcher. Refrigerate any leftovers when meal is finished.
Kohlrabi Coleslaw
  1. Prepare dressing in a screw-top jar; combine vinegar, oil, sugar, salt & pepper. Cover & shake well. In a bowl, combine kohlrabi & carrots; drizzle with dressing.
Assembly
  1. During the roasting time of the meat, prepare kohlrabi coleslaw. When everything is ready, lay out warm tortillas, top with coleslaw & pulled pork shreds. Drizzle with prepared rhubarb sauce. Fold or roll tortilla & enjoy!
Recipe Notes
  • Instead of drizzling the rhubarb sauce, you can put your shredded pork in a bowl with some rhubarb sauce & combine. I find that distributes the sauce more evenly ... just a personal preference.