Savor the essence of Mexico with this delightful Posole Rojo, where every spoonful is a celebration of rich flavors and comforting warmth. Perfect for any occasion, this recipe is a testament to the beauty of combining simple ingredients to create a dish that's deeply satisfying.
]]>Posole Rojo
Savor the essence of Mexico with this delightful Posole Rojo, where every spoonful is a celebration of rich flavors and comforting warmth. Perfect for any occasion, this recipe is a testament to the beauty of combining simple ingredients to create a dish that's deeply satisfying.
Ingredients:
Instructions:
Initiate the Broth: In a large 10 to 12-quart pot, combine 3 quarts of water with the chicken stock and bring to a gentle boil.
Chile Preparation: Clean the chiles by removing stems, seeds, and inner veins. Toast them in a dry skillet over medium-high heat until they begin to soften, then soak in 3 cups of hot water for 15-20 minutes.
Pork Searing: Lightly coat a pan with olive oil and heat over medium-high. Season the pork cubes with salt and brown on all sides. Add the roughly chopped garlic towards the end to infuse the pork with garlicky goodness.
Merge Ingredients: Transfer the pork, hominy, bay leaves, cumin, and crumbled oregano into the pot with the boiling mixture. Start with a tablespoon of salt for seasoning and simmer for 15 minutes.
Craft the Red Sauce: In a blender, combine the soaked chiles, about 2 1/2 cups of their soaking liquid, a teaspoon of salt, and the whole garlic cloves. Blend until smooth, then strain to remove solids.
Combine and Cook: Add the red chile sauce to the pot. Season with additional salt as needed. Simmer, partially covered, for 2 to 3 hours, or until the pork is tender to your liking. Skim off any excess fat that surfaces.
Garnish Prep: While the Posole simmers, ready your garnishes.
Serve it Up: Dish out the Posole Rojo into bowls and offer the garnishes separately, allowing everyone to tailor their bowl to their tastes.
Gather and Enjoy: This Posole Rojo is not just a meal; it's an experience. Enjoy the rich, layered flavors with the crunch of tostada shells, the freshness of tortilla chips, or the softness of bolillo rolls.
Gather your loved ones and enjoy this culinary treasure together.
Items that will make your life easier:
1) A Nakiri like the Gravity Series from Spaceman Knives
2) A good Stock Pot like this one from Le Creuset
]]>Are you ready to blast your taste buds into orbit with this out-of-this-world recipe for Spaceman BBQ Pork Chops? Whether you're a seasoned chef or a culinary novice, this dish is sure to impress with its delicious flavors and easy-to-follow instructions. Get ready to embark on a culinary adventure that's truly stellar!
Some tools that will make youre life easier:
Spaceman Knives Steak Knives for slicing the chops
Signature Cassadou from Le Creuset
Instant Read Thermometer from ThermoWorks
Ingredients:
Pork Chop Preparation with Pan Sauce:
For the Pork Chops:
Begin by taking the pork chops out of the refrigerator. Season them evenly with salt on both sides and allow them to sit at room temperature for about 30 minutes. This process ensures they come up to a more uniform internal temperature before cooking, promoting even cooking.
In the absence of a pre-made seasoning like Lillies Q Herb and Salt, you can create your own spice blend. Combine equal parts of flour, chili powder, garlic powder, onion powder, smoked paprika, and black pepper. This homemade blend will contribute depth and complexity to the flavor of the pork chops.
After allowing the pork chops to temper, pat them dry with a paper towel to remove any surface moisture. A dry surface aids in achieving a more effective sear. Thoroughly apply your spice blend to each side of the pork chops, ensuring an even coating.
Preheat a skillet over medium-high heat and add a thin layer of oil. Once the oil is shimmering but not smoking, add the pork chops. Sear them until they develop a rich, golden-brown crust, about 3-4 minutes per side. This step is crucial for flavor development.
Reduce the heat to low, cover the skillet, and continue to cook the pork chops until they reach an internal temperature of 145°F, typically taking between 6 to 12 minutes depending on thickness. Then, transfer the pork chops to a plate, tent loosely with foil, and let them rest for 5 minutes. Resting allows the juices to redistribute within the meat, ensuring a juicy finish.
For the Pan Sauce:
With the pork chops resting, turn the heat under the skillet back up to medium-high. Add chicken stock, apple cider vinegar, and honey, stirring to deglaze the pan and lift any browned bits from the bottom. These bits are packed with flavor and will significantly enrich the sauce.
Allow the sauce to simmer and reduce by approximately half, which concentrates the flavors and thickens the sauce. At this stage, adjust the seasoning as needed to match your palate.
Remove the skillet from the heat and whisk in a few tablespoons of butter until it's fully incorporated and the sauce achieves a glossy, cohesive consistency.
Return the pork chops to the skillet, spooning the sauce over them to coat. Alternatively, for a more refined presentation, slice the pork chops and arrange them on a platter, then drizzle with the pan sauce.
This method strikes a balance between professional culinary technique and the nuanced flavors that elevate a simple pork chop dish to a memorable dining experience.
Enjoy Your Spaceman BBQ Pork Chops!
Get ready to launch your taste buds into orbit with these mouthwatering Spaceman BBQ Pork Chops. With a perfectly seasoned crust and a savory pan sauce, this dish is sure to become a family favorite. So fire up your skillet and get ready to experience flavors that are truly out of this world!
]]>Written By: Southrngritskitchen
Tacos, although are of Mexican origin, have become one of the most common
American family dinners today. The big ‘taco boom’ in our country began in the late 1940’s and has since evolved. More and more households have embraced the culture behind authentic tacos, even though still a typical taco in our neck of the woods includes a hard shell, ground beef, shredded cheese, lettuce, tomatoes, and sour cream. Once you’ve had an asada or al pastor street taco in it’s true form, you will think a basic Americanized taco is a thing of the past. I’ve written up an elevated taco recipe that adds a bit of pizzaz to the authentic carne asada street taco. It absolutely will not disappoint. My chimichurri recipe includes the 2 common garnishes for an everyday antojito on the streets of Mexico City and my skirt steak rub will make your guests coming back for seconds.
Skirt Steak Directions
-In a gallon size Ziploc bag add the skirt steak and all the remaining ingredients. Seal bag, making sure to let all of the air out. Then rub the ingredients well into the skirt steak. Allow to marinade for 2 to 12 hours in the refrigerator.
-Allow the skirt steak to reach room temperature before grilling. This should take 30 minutes.
-Preheat grill to 450 degrees.
-Cook the skirt steak over direct flame for 3-5 minutes on each side or until the meat has reached a temperature of 125-130 degrees.
-Place the cooked meat on a plate and cover with aluminum foil. Allow the steak to rest for 5-10 minutes.
Chimichurri Directions
-Mix all the ingredients in a mixing bowl. Taste test and doctor as needed.
-Allow to chill before serving.
TACO TIPS
-When preparing the cooked steak for tacos, be sure to use your Spaceman Chef’s knife to cut against the grain.
-If you would like to elevate and already elevated taco, lightly smoke the garlic, red bell pepper, and shallots for the chimichurri before preparing. Just make sure the produce has cooled before chopping and mixing into the other ingredients.
-Before letting your coals or grill cool down, make sure to throw your tortillas on to heat them up!
-If you can’t find skirt steak, you can substitute it for flank or flap steak. After all there’s only 2 skirt steaks per cow.
About the Creator:
Chelsea Gieselmann established Southrngritskitchen in 2017 as her foodie persona. She has since become a food blogger, columnist for various magazines, and food critic. In addition to these roles, she is also a mother of 2 and a photographer. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great grandmother and grandmother taught her the basics of Southern cuisine and she has been ever so grateful to have been able to learn from them. Since then, she has homed in her craft a great deal and continues to.
Instagram/Facebook Twitter/Tiktok: Southrngritskitchen
Prep Time: 30 mins
Marinate Time: 15 mins
Cook Time: 15 mins
Total Time: 1hr
Servings: 8
½ cup tzatziki sauce
1 lemon, zested
1 tablespoon lemon juice
1 pound salmon fillets, cut into 1 inch cubes
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon dried oregano
2 medium green bell peppers, cut into 2 inch pieces
1 pint grape tomatoes
½ red onion, cut into wedges
¼ cup feta cheese
more tzatziki sauce for serving
Combine tzatziki sauce, lemon juice, and lemon zest in a bowl. Add salmon, toss to coat, and marinate in the refrigerator for 15 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Combine garlic, oregano, and olive oil in a bowl. Add green peppers, red onions, and grape tomatoes.
Beginning and ending with salmon, thread salmon, grape tomatoes, red onions, and green peppers onto 8 skewers.
Cook salmon skewers on the hot grill until fish is opaque in color, turning every 5 minutes, about 15 minutes total. Top with feta cheese and extra tzatziki sauce.
Grill naan to make this whole dish a meal.
About the Recipe Creator: Maura is a self-taught home cook with a passion for all foods - from vegan recipes to canning she does it all. You can find recipes created and written by her on AllRecipes, Instagram and TikTok.
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The Space Shucker is made from high-quality materials. The combination of materials not only makes the knife incredibly durable and easy to handle. The French style oyster shucker is specially designed to open oysters with ease, thanks to its unique shape and edge.
One of the standout features of the Space Shucker is its ergonomic design. The handle is designed to fit comfortably in your hand, allowing you to maintain a firm grip even when shucking tough oysters. The handle is also designed to be slip-resistant, ensuring that you can shuck oysters safely and without fear of the knife slipping out of your hand.
Overall, the Spaceman Knives Space Shucker Oyster Knife is an excellent addition to any kitchen or seafood enthusiast's collection. Its innovative design, exceptional performance, and ease of use make it an ideal choice for anyone who loves to shuck oysters. Whether you're a professional chef or a home cook, the Space Shucker is a knife that you won't want to be without.
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-Spaceman
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