Official Recipe Thread

[robodeer]

Necro-bump.

Kogi Blackjack Quesadilla:

http://www.starchefs.com/chefs/rising_stars/2010/los-angeles-san-diego/recipe-blackjack-quesadilla-roy-choi.shtml

Cafe Rio Pork Barbacoa:

http://www.yummyhealthyeasy.com/2013/10/copycat-cafe-rio-sweet-pulled-pork.html

[BonnieB]

Pics WAY too big...

Son,

The pics could be a LOT smaller. Boring to scroll through them. You can adjust the size in Photobucket very easily. Huge pics, and animated pics use up a lot of server space at the CGN site too, and I'm sure Kestryll would be grateful if you keep the size down.

That said, the reciped looks great.

B

[pennys dad]

Back up

[SonofWWIIDI]

Thanks to pennys dad for reopening this thread.

How about bacon upside down cornbread!!!!

This can be done in a cast iron skillet, or as I prepared it, an aluminum oven pan.

Use you own cornbread recipe, then add diced jalapeno, diced, onion, the spices of your choosing, and sour cream.

Line the bottom of the pan with bacon and cook in a 400 degree oven for a few minutes.

(sorry this should be the last pic, turned upside down so the bacon is on top.

Pour the batter into the pan, over the bacon.



Cook until done.



Turn out on a plate or platter.

[wpage]

Any meat on a hot outdoor grill 5 min max

[movie zombie]

ok, that cornbread/bacon upside down thing looks great!!!!!!!
re the sour cream: served over the finished dish?

[BadKitty]

How about bacon upside down cornbread!!!!

Whaaaaaaaaaaat?!

[SonofWWIIDI]

ok, that cornbread/bacon upside down thing looks great!!!!!!!
re the sour cream: served over the finished dish?

Nope, mix it in with the batter.

I'm also considering adding a 1/2-1 cup of 7-up next time. I've heard it gives it a little extra something.

Whaaaaaaaaaaat?!

[SonofWWIIDI]

Just finished making braised pork belly for tacos tomorrow (with all the fixin's).

Pics (and maybe the recipe) will be posted tomorrow night.

[SonofWWIIDI]

Well, I forgot to take the pics. It was too good and it didn't last long enough )

If anybody is interested in the recipe, let me know.

[valleyM]

Well, I forgot to take the pics. It was too good and it didn't last long enough )

If anybody is interested in the recipe, let me know.

YES, interested in the recipe. Sounds awesome. Thanks!

[SonofWWIIDI]

2lbs pork belly
2 cups apple juice
2 cups broth (I use vegetable)
2 ancho chiles
4 garlic cloves
Tablespoon cumin seeds
Tablespoon fennel seeds
Teaspoon Mexican oregano
2 Teaspoons salt
2 Teaspoons pepper
3 tablespoons olive oil

Rehydrate the ancho chiles. While that's going, toast the fennel and cumin in a pan for a few minutes.

Put everything (except the pork, juice, and broth) into a food processor and blend into a paste. Rub the paste all over the pork belly (I like to score the fat so the paste gets in there). Refrigerate for at least an hour (or all night).

Add some extra oil to a pan and brown the pork belly. You can use a dutch oven with a cover. Or like I do, a frying pan then transfer the pork to a roasting pan, pour juice/stock into pan until 1/2 way up the side of the pork. Cover and cook at 350 for 2 hours.

Remove from oven, let cool slightly then slice into chunks, or shed with a couple of forks.

Make tacos with your favorite fixens.

[movie zombie]

dang, I haven't had breakfast yet.....definitely must do now. your recipe is worth salivating over....and making.

[valleyM]

On it. That looks outstanding! Thanks for the recipe.

[SonofWWIIDI]

I also pickled some red onion and made a bit of savory (not creamy) coleslaw for the tacos. I just used generic recipes for those and added a bit of other spices and stuff to suit my taste. If you do pickle the onions (rapid method, takes a couple of hours), use less vinegar. I followed the recipe exactly and it came out more vinegary than I liked...just an FYI.

Enjoy!