I have no idea why I don’t eat peanut butter more often because every time I do I totally love it. My kids probably eat peanut butter once a day. I don’t know if that is due to convenience or the fact that they love it as well. So one early afternoon I decided I wanted to have lunch. I wanted something Thai, but nothing that would take too long, plus my appetite was not all that fierce due to the cancer treatment I have been going through. Looking through the pantry, I noticed some really good and hearty bread that I had bought for my wife, that delicious creamy peanut butter, some Thai infused honey, and then some Thai bird chilies. I knew that I would get the best of everything by creating what I call Thai Peanut Butter Toast. Whoa is this every good.
I could have stopped at just peanut butter toast with a drizzle of that honey but I wanted to go further, and boy was I glad I did.
2 whole Thai bird chilies, chopped (seeds removed is optional)
1 tbsp roasted peanuts
1/2 lime, squeezed
It doesn’t get any easier to make. Take your peanut butter and lather it onto your slice of toast. Sprinkle on the peanuts, Thai chilies, cilantro, and honey, and squeeze the lime juice over the top.
Plate and serve.
The result is everything I love about warm toast and creamy peanut butter. You know… when it drips down your hand? Then you get these pops of awesome spice from the chilies, freshness from the lime and cilantro, and that texture from the roasted peanuts.
This is a real winner, especially if you like a bit of spice. Feel free to reduce the chilies to one if you desire, or remove the seeds from them, but the balance of flavor is a tough one to compete with on this awesome snack.
I know it drives my wife a bit nutty when she opens the refrigerator and sees a couple of shelves of condiments. See I grew up on condiments. My parents were condiment junkies, obsessed with what was new, and what varietal there was with things like mustards, ketchups, and mayonnaise. That’s probably where I got my own issues when it comes to going down a couple of aisles in the grocery store. I ALWAYS stop and look at different barbecue sauces, ketchups, olives, mayonnaises, etc. You get the point. But I have gotten better over the years, and sure, if my wife says to go get a second refrigerator, I’m sure my flood gate would open and that second refrigerator would start to load up on different condiments.
But my narrowing it down, I have came down to three mayonnaises that I truly love and will need no other, other than homemade. Hellmans, Duke’s, and Kewpie. My wife and kids are not fans of mayonnaise all together, with the exception of including it in things like potato salad, and this particular recipe inspired me to get the awesomeness in mayonnaise embedded into some grilled potatoes without them knowing of course.
I know when you think mayo, and grilling, that you may think ‘grosse’, but trust me on this one, it’s pretty rad. The mayonnaise actually creates not only flavor (and great flavor at that), but great crust and texture. Think of using mayonnaise beyond sandwiches and potato salads, and using it as a marinade for all of your grilling needs.
Let’s get started.
Baked potatoes, washed
1/2 cup of mayonnaise per potato
salt, to taste
sliced scallions, optional
That’s it. Really simple stuff going on here for your grilling needs.
Start slicing your cleaned baked potatoes about 1 inch thick, about 3/4 of the way down. You still want them to remain in tact, but not fall apart. This is much like a hassleback potato, but a thicker slice.
Next, lather the mayonnaise all over, and into the crevices, of the potato. Season with salt.
Now you can do these in the oven if you desire and you can roast these as you normally would, but my grill was going that day and I decided to lay these on the grill for some additional flavor. However you decided to cook them, just cook them until fork tender.
Once cooked, place these on serving plate and shower with some fresh scallions.
If you are looking for different ways to use mayonnaise, give these mayonnaise crusted baked potatoes a try. I know next time, I will be grilling some up and lathering some mayonnaise onto them once they come off the grill! Hope you enjoy.
Snack, Crackle, Pop. Repeat. I’ve said this before but Filipino food is on the rise, and much like many top chefs have predicted, Filipino food will begin to surprise you. If you have never had Filipino food, just give it a try. Granted, I have yet to find a sweet Filipino dessert that I like (but then again I do not like many desserts as I am not a sweet tooth), but the savory dishes are to die for. This one might be the one to top it off. There are many common, top, Filipino dishes that you might already be aware of such as Pancit, lumpia, or even Kare Kare, but there is one that is top notch, and that is lechon kawali.
Your cardiologist may not like you after this, nor probably your primary physician, but in moderation, this Filipino crispy pork is so simple to make, and makes a perfect party food. Traditionally made with pork belly, you can also try it with pork ribs just make sure you have plenty of fat to render on the second cooking cycle. Yep, there are two cooking steps going on here.
Let’s get started.
2 lbs boneless pork belly, cut into 2 inch long strips
1 head of garlic, skins removed, bulbs smashed
4 whole bay leaves
3 tbsp black peppercorns
3/4 cup soy sauce
White Vinegar, to your liking
Soy sauce, to your liking
Chopped garlic, to your liking
cracked black pepper, to your liking
1 Thai birds eye chili, smashed, optional or Thai chili flakes
I recently made this for my son’s birthday party, as well as another Filipino gathering and both times they rocked the socks off of the party guests. You know you’ve done right when the Filipinos are giving you a thumbs up, a hug, or a high five after eating your food. This is a winner.
Start by adding the pork belly, garlic, bay leaves, peppercorns, soy sauce, and enough water to cover the pork belly into a large pot or dutch oven. Cover, and bring to a simmer, cooking for about 1 hour. This is to tenderize the pork, and infuse all of the great flavor from those aromatics.
After 1 hour or so, get a baking sheet out and line it with a wire rack.
Take the strips of pork belly and lay them on the rack, making sure any of the excess liquid goes back into the pot. Once the strips are laid out, lightly salt them with kosher salt. This will assist with the dehydration process and get them ready for the next step the following day, if not hours later in the day.
Place the baking sheet, uncovered in the refrigerator. I do this over night.
When you are ready to go with the next step, take the pork out of the refrigerator and cut them into bite sized cubes, about 1-2 inches in size. Go larger if you prefer.
Heat a pot of oil, about 2-3 cups of canola oil, in a medium sized pot, and bring this to about 350-375 degrees.
In batches, fry the pork. This should take about 5-7 minutes per batch. Once golden and the fat is rendered and crispy, remove with a slotted spoon or kitchen spyder and place onto a paper lined plate to remove any excess oil. Let the oil in the pot come back to temp, then repeat until the lechon kawali is cooked.
NOTE: If you are frying these bad boys, make sure you reserve some for yourself because if you turn your back, trust me, these babies will be gone. This happened to me when I brought them to a party for our friend Miguel to chop up and fry. I didn’t even get a single piece! No worries on that part however, as I know that when I am snacking with the family, that I am sure to get a few pieces.
And that dipping sauce? Go for it. The combination of garlic, vinegar, soy, and chili. That’s a whole other level when it comes to dipping sauce.
If you are looking for a great party appetizer, and don’t mind frying with a bit of oil, this one is sure to please and is a real crowd pleaser not only for those wanting to try some Filipino flavors, but for those who love great, easy food. Hope you enjoy!
The slow cooker rarely gets put away in our house. Based on our busy schedules is pretty much the reason why, and I am typically the one hustling around trying to feed four hungry people every day. Not that I have a problem with that, but the slow cooker always comes to the rescue, and typically anything I throw in there is a real winner. This particular recipe known as Mexican Barbacoa is a real winner, and is something that is only typically served in our our Mexican restaurants on the weekend. This homey doesn’t have time for that, plus I typically stay away from local tacquerias on the weekend.
For one, we are big fans of shredded meat, especially when it comes to tacos, and this one is no exception. You are going to love the texture, flavor, and simplicity of this Mexican barbacoa.
Let’s get started.
4 lbs beef chuck roast
3 tbsp canola oil
8 oz can of chipotle chilies in adobo
6 cloves garlic, minced
1 small red onion, thinly sliced, or chopped (your call)
2 cups of beef stock
2 tbsp cumin powder
2 tbsp ground Mexican oregano, crumbled
1 1/2 tsp salt, to taste
1 tsp ground black pepper
2 limes, juiced
flour or corn tortillas, warmed
black beans, cooked, optional
fresh jalapenos, thinly sliced, optional
Start by adding the 2 tablespoons of oil to a large dutch oven or large skillet. Bring this to a medium heat. The goal is to add the beef in batches to get a nice sear on all sides before placing it into your slow cooker.
Once browned, add each piece to the slow cooker, and repeat with any remaining beef. Once the beef is added, rinse out the skillet or dutch oven, return back to the stove, let the water evaporate, then add in the additional oil bringing it back to a medium heat.
Add in the onion, garlic, and chipotle chilies in adobo sauce. Add in the beef stock, and let this come to a quick boil. Add in the cumin powder, oregano, salt, pepper, and lime juice, and give a good stir Add the mixture to slow cooker, and add to your high setting. Cook this for about 6 hours.
After 6 hours, check on the beef and make sure it is fall apart tender. If not, continue to cook until it is and shred all of the beef, making sure everything gets nicely incorporated. Cover and let this cook for about 20 minutes longer to all of that shredded beef and soak up all of that delicious stock.
During this time, cook your beans, and warm up your tortillas. Slice up any additional things such as limes, jalapenos, or onions.
Now it’s ready to serve. I like getting a bit rustic, laying out some barbacoa, beans, chilies, and have things on standby like fresh cilantro, and salsa.
Layer your tacos to your desire and dig in like it’s no one’s business. Forget about waiting for the weekend for this Mexican barbacoa. Go for Tuesday, because who doesn’t love a Tuesday, right?