Assuming you had a couple hours to read our last post “Challenge This Mole” you will be relieved at the brevity of this post. No time to be witty here, we are starving and about to go make another tasty delicious feast or TDF as my friends like to call it. This will be our 8th post. Weak sauce, unlike our mole.
By the way, we are super proud of this one – it was one of the best tasting dinners we’ve ever made. 🙂 best served with a glass of bourbon on the rocks! Really brings out the complexity of the mole over the pizza
Mole Negro-Smoked Gouda-Chorizo-Roasted Red Pepper – Grilled Pizza (open to suggestions for a new name)
- Mole sauce from previous post
- Smoked Gouda cheese – shredded
- Fresh Mozzarella
- Thinly sliced red pepper
- spicy chorizo sausage – pulled from its casings
- pizza crust – homeade or whole foods dough (which we used)
- Semolina flour
- Heat up mole sauce and simmer on low
- Prepare charcoal grill
- Prepare the dough into Pizza rounds and apply semolina flour for crust and carefully grill one side. Removed and bring back inside.
- Take uncooked chorizo and cook on medium heat until nicely browned and in small pieces
- Build pizza mole sauce smeared first on grilled side. Then add sliced red pepper, cooked chorizo, shredded gouda, and mozzarella throughout.
- Put pizza back on grill – cover and let cook to let cheese melt divinely over the top and to let the pepper slightly brown.
- It doesn’t take long so watch carefully otherwise dough will burn!
- Take off the grill slice it up and enjoy
mole negro de Oaxaca proved to be quite the challenge for #4 and #4.5. We saw #3’s mole post and, we admit, were intimidated. Also intimidating were the sheer number of ingredients needed to do this recipe justice. But after trips to three different grocery stores, a whole lot of googling, and 6 hours in our cave-like micro-kitchen, we came up with Duck-Fat Mole Negro tacos and pizza to follow. We made enough mole for a small village in Oaxaca so had to come up with something good to finish off this rather unappetizing looking sauce (condiment apparently in Mexico). The sauce is incredibly complex and we must say, unbelievable. The pizza was AAAAAMAZING. Surprisingly better than the Duck tacos. Anyway, without further-ado Nearsch I hope you don’t mind that we did see you playing with your dolls again and decided to go over your helmet!
Inspired by a little diner here in Ann Arbor, famous for their “Hippie Hash”, as well as a good friend up in Traverse City, we decided to take on making some hash. At this point you may be wondering if we are going to be smoking this concoction at the end of preparation. Not quite. Although feel free to take a puff in honor of Fleetwood’s dish.
Making a delicious hash is the ideal way to clean out your refridgerator. We think its best when it’s especially spicy, so make sure to modify yours accordingly.
Start by chopping up some potatoes into little peices–we had some yukons and some red skin potatoes, about 3 cups should be enough for dinner + lunch leftovers.
chop up the following veggies OR improvise and use whatever you may have. However, we think swiss chard is a great component of hash.
Above is what this may look like on completion. Here is what we had in the fridge that we wanted to get rid of.
As stated, you’ll have some pork leftover. Depending on how you’re feeling about another Asian dinner with similar toppings, you might want to take a night off in between the two. Or make some shredded pork tacos or something. We love this recipe though for its simplicity. here’s what you’ll need, a lot of which we already had from the night before
- Shitake Mushrooms
- Toasted Sesame Oil
- Chicken Stock (carton and a half – depending on how much you’re making)
- Glass Noodles or Rice Noodles
- Poblano or Anaheim (we had leftover peppers)
- Green Onion
- Drunk Roommates Continue reading
This is going to be a double post on what to do with a cheap pork shoulder. The first recipe is for asian style lettuce wraps. We tried to make them into our main course, but after eating 5 of them I was still hungry. So our recommendation is to use them as an appetizer and cook something a little heavier for the main course
These little guys are a delight to make. What you’ll need:
- 1 pork shoulder
- Sugar and Salt
- Anaheim or pepper of your choice
- Green Onions
- Lettuce Cups
The Sauce – basically a sweet and spicy thing. Mix these all up well, picture below.
- Splash of Agave Nectar
- 1/4 cup Balsamic (we used a serrano infused one) But you could add some pepper seeds to add some heat.
- a couple dashes of Olive Oil (Toasted Sesame oil if ya got it)
- splash soy sauce
- 1 garlic clove minced
First you’re gonna want to rub that pork shoulder real well with a mixture of about a 1/4 cup salt and a 1/4 cup sugar. But that depends on the size of your pork. I think ours was about a pound and a half. Then throw it into a slow cooker if you planned ahead, or in the oven like we did. We were in a bit of a hurry and so we cooked it on a pan for about an hour on 450 then covered it in the oven and let it cook for another 2.5 hours or so. Something like that. Again you’ll have to judge.
No pictures for this guy, it looks like your standard chili but on the contrary friends, it is not your same ol’ chili recipe. A cinch to make as well. Use the following if you want an all around solid chili with a bite.
- 1 jalapeno or serrano (seeds included, optional of course)
- 1 Anaheim pepper
- 2 garlic cloves
- 1lb or lean ground beef or other meat of your choice
- 3 celery stalks
- 1 large white or yellow onion
- 1 pack of fresh mushrooms
- 1 can of black beans
- 1 can pinto beans
- 2 cans chili-ready diced tomatoes
- 1-1/2 cans tomato sauce
- 1 pint of Samuel Smith’s Taddy Porter beer or other dark substitute
SPICES (use best judgment, the quantities are guessed)
- Cumin (1 tsp)
- Cayenne (1/2 tsp)
- salt and pepper to taste
- cinnamon (a couple dashes)
- nutmeg (dashes as well)
- paprika (1/2 tsp)
- garlic powder (1/4 tsp)
- onion powder (1/4 tsp)
- chipotle powder (dash)
First off, get your ground beef or other meat going in a pan. Chop up your onion, serrano, anaheim, and garlic and add to beef. Let those cook for a bit, until the meat is done and the flavors have melded. Add to a large pot, with some oil, we used a chipotle oil from fustinis for some more spice, but not necessary. Then add your beans (washed), tomatoes, tomato sauce, chopped celery, chopped mushrooms, beer, and whatever else was on the list that I am forgetting. Stir and let cook for about an hour or so on low. Your house should smell of sweet spicy goodness. If not, well, hope it still tastes good. For toppings we would go one of two ways…cilantro and chopped green onion, or shredded cheddar and sour cream. Depends on how fat you’re feeling. Delicious triscuit crackers in your stomach are also a good choice. Just ask Carl.
This is a simple and fast dinner option that is as healthy as it is delicious! You can make this dish using any vegetable ingredients that are in your fridge – such as broccoli, cauliflower and asparagus. We like to use the following veggies and herbs:
- Snap peas
- red pepper
- diced onion (not in the picture)
- jalapeno or serrano peppers
- green and yellow zucchini squash
- along with grated ginger, garlic, and chopped cilantro.
You will also need a couple of chicken breasts cut into small cubes, oil for cooking, coconut milk, red thai curry paste, and jasmine rice. Both the coconut and red thai curry paste can be found in the world food section of any grocery store (the lite coconut milk tastes just as good). Be sure to refrigerate your curry paste after opening the jar.
Start by getting your jasmine rice going — We read that it is a good idea to rise your rice several times until the rinse water runs clear in order to wash away the extra starch on the rice. Then using a large pan or wok heat about 3 tbsp of oil (peanut, olive, vege — whatever) and then add your cubed chicken to sizzle along with some salt and any other desired seasonings. After a couple minutes scoot the chicken around so that its cooking all over. Next add your chopped onions to cook with the chicken, followed by the garlic and ginger. After a couple minutes add about a Tbsp of the curry paste to start and then add more later if you want.
Next add your chopped veggies (hold tomato) to the mix and sautee with the chicken for about 5-10 minutes, stirring, and adding more oil if needed. Then slowly pour in your coconut milk and mix well. Let that simmer for another couple minutes. Try a spoonful of the curry and see if you like the seasonings – to add more curry paste just take a little scoop of the coconut milk broth and add more curry paste to it, mix, and add it back into the pan. At this time add the tomatoes (if you add them sooner they don’t taste as good)
Spoon the Red Thai Chicken Curry over a bowl of jasmine rice, top with cilantro, and enjoy! 🙂