Thursday, January 27, 2011

Carrie Uihlein Nilles's Fire Cracker Pork with Fruity Lime Salsa

5 lbsBoneless Boston Butt Pork Roast
1 TBSP Paprika
1 Dried Thyme
½ tspSalt
½ tspPepper
6Garlic Cloves
3/4 cupWater
1 (7 oz can)Chipotle Chiles in Adobo Sauce
1 smallOnion
1 (8 oz can)Crushed pineapple, drained
2 cupsPapaya, peeled and diced
1 cupKiwifruit,  peeled and diced
1/3 cup Red Onion, finely chopped
 ½ cup Cilantro, Fresh, chopped
 3 TBSP Lime Juice, Fresh
Preparation of Meat
 1. Trim Fat from roast, cut roast in half crosswise. Combine paprika and thyme, salt and pepper, and garlic; stir well. Rub spice mixture over surface of roast halves; place roast halves in croc-pot.  Combine water, chipotle chiles, and onion in a food processor or blender; process until smooth. (If you want the dish to be less spicy remove some of the adobo sauce from the chiles.) Pour chile puree over pork. Cover with lid; cook on high for 1 hour. Reduce to low and cook 9 hours, or until pork is very tender.

2. Remove pork from croc-pot; let stand for 10 minutes. Shred pork with two forks; set aside.

3. Pour cooking liquid into a bowl; let stand 5 minutes.  Skim fat from surface of liquid. Return liquid and pork to the croc-pot; stir well. Cover with lid and cook on high for 15 minutes or until warm.

Serve with flour tortilla, Fruity Lime Salsa and Plain Greek Yogurt.

Preparation of Fruity Lime Salsa

1. Combine all ingredients in a bowl; stir well. Cover and chill2 to 24 hours.

Often I will replace the pineapple and papaya with a large can of tropical fruit salad.  You just have to dice the fruit pieces a bit smaller then they come in the can

Wednesday, January 5, 2011

Victoria Carney’s Jewish Apple Cake

5Granny Smith Apples, peeled and chopped
5 TBSPSugar
2 tspCinnamon
2 cupsSugar
2 tsp Baking powder
2 tspVanilla
¾ cupOil
3 cupFlour
Mix Granny Smith apples with 5 TBSP sugar and cinnamon. Set aside.

Mix eggs, 2 cups sugar, baking powder, vanilla, oil, and flour.

Combine mixtures.

Bake in well greased bundt pan for 1 hr 15 min.

Sunday, January 2, 2011

Bubba’s Chocolate Fudge (Martha Goode Nilles)

1 TBSPCorn Syrup
½ CupMilk
2 TBSPButter
2 CupsSugar
½ CupCream
4 TBSPCocoa
⅛ tsp Salt
1 tspVanilla
    1. Put the sugar, cocoa, and salt into a saucepan.
    2. Add a little of the cream, enough to make a paste.
    3. Now add the remainder of the cream.
    4. Add the milk, syrup, and butter and place mixture over the flame.
    5. Stir the mixture with a wooden spoon until it starts to boil.
    6. Once it is boiling, reduce the heat. Cook slowly for about 40 minutes.
    7. While fudge cooks, butter a shallow pan.
    8. Test the hot fudge by dropping a tiny bit of it from a spoon into a dish of very cold water. When the fudge forms a soft ball, slightly firm outside, the fudge is done.
    9. Remove fudge from fire. Add vanilla and mix.
    10. When fudge is cool, stir until creamy.
    11. Just before fudge gets creamy you will notice a change in color from dark to light. At this point, pour the fudge into the buttered pan.
    12. When the fudge is almost cool, cut into one-inch squares.