You might have recently read my post on the canadian bacon, egg, and cheese sandwich as possibly being one of my favorite meals at breakfast. The one that trumps that breakfast is fried fish and eggs. While growing up in Indiana, and even moving to […]
Month: August 2010
Back in the late 1990’s I was invited to attend a wedding on the island of Maui. I had no hesitation when I was invited, and to be honest, I had no expectations other than ‘having fun in the sun’. I learned many things while being on the island, one of which there are a lot of tourists on that island, and the second is that the luau is a must thing to attend while on the island. Yes, you will be surrounded by happy tourists, but you will also taste some of the best pork you might ever taste.
It is often referred to as kalua pig. A pig which is cooked in an underground oven known as an imu, and often covered with hot rocks, and covered in burlap and leaves, along with very hot rocks, and cooked underground. It is something rather amazing.
But lets be honest, we cannot achieve this at home, but what we can do, is achieve a nice smoked flavored pork shoulder that will always bring back memories of your favorite Hawaiian island. Typically this dish is cooked with ti leaves, however, I preferred not to go this route and simply slow cook the pork, which was rubbed with salt and some liquid smoke.
- Roughly 4 lbs of pork shoulder, fat trimmed
- 2 1/2 tbsp kosher salt
- 2 tbsp liquid smoke
- 1/2 cup of water
Begin by either forking your pork shoulder, making marks throughout the entire pork shoulder, or use a knife and score the shoulder. Rub the entire pork with the kosher salt and liquid smoke.
Place in your slow cooker, add the water, and either on low for eight hours, or on a higher setting for nearly four to five hours. Use two forks, and begin to flake away the pork, as it should be very tender and simply fall apart, or be really easy to shred.
Eat alone, place in a burrito, taco, or serve with your favorite sides.
Simple, easy, and delicious, this is sure to please. Enjoy.
You know when you see people get excited about food, right? The facial expression, the down right excitement knowing that they are going to be eating something very good, very soon. That was my mom when I was growing up, and the excitement came from […]
One of my favorite meals of the week could be possibly be whatever is served on a Sunday morning. Mornings, for the most part, that are full of laziness, and relaxation, as we slowly approach the idea of returning back to another stressful week at our jobs. But Sunday morning breakfast is something that my entire family loves. We can take our time making french toast, homemade pancakes, crepes, or my favorite, corned beef hash.
As I browsed through my refrigerator, I had a few leftovers that I knew that if I did not use them up that day, that I would probably be tossing out some really great food. I had leftover chili potatoes, and some carne asada. My immediate thought was to make hash.
If you have never made hash, it is basically meat, potatoes, onions, and peppers, and some spices, all cooked together, and served with eggs. I can’t say the rest of my family is a fan of hash, but that does not prevent me from making it on an occasional Sunday morning.
Feel free to try this with ham, corned beef, or roast beef, but be sure to include onions and potatoes.
- 2 tbsp canola oil
- Carne asada, chopped, approximately 1 cup
- 2 cups of cooked chili roasted potatoes
- 1/2 cup of onion, chopped
- 1 jalapeno pepper, seeds removed, chopped
- salt, to taste
- 1/2 tbsp butter
- Sunny side up egg, or egg over easy
Begin by heating a cast iron skillet (preferred) on medium heat. Add the oil, then toss in your onions, potatoes, jalapeno, and chopped carne asada. Mix well and continue to cook until you see a bit of browning on the potatoes and onions, approximately 6 minutes, or so. During this time, heat a small skillet, warming the butter, and cook your egg. I prefer my yolk to be running, so cooking it over easy or sunny side up is my preference when serving with hash.
Plate by serving some of the hash on a plate, sprinkling with a bit of salt, and topping with the egg. Break into the yolk, and let it run out into your hash. Enjoy.