preferably shank end, rinsed, or boneless pork loin (see notes)
Brine...3 cups kosher salt or 1 1/2 cups table salt ...1/2 cup lightly packed fresh parsley leaves ...8 medium cloves garlic, peeled ...1/4 cup olive oil...Coca-Cola Glaze With Lime and Jalapeno (recipe follows)
Carefully slice through skin and fat with serrated knife, making 1-inch diamond pattern. Be careful not to cut into meat.
To make brine: In large (about 16-quart) bucket or stockpot, dissolve salt in Coke. Add garlic, bay leaves and crushed peppercorns. Submerge ham in brine and refrigerate 8 to 24 hours.
Set large, disposable roasting pan on baking sheet for extra support; place flat wire rack in roasting pan. Remove ham from brine; rinse under cold water and dry thoroughly with paper towels. Place ham cut-side down on rack. (If using sirloin end, place ham skin-side up.) Let ham stand, uncovered, at room temperature 1 hour.
Meanwhile, adjust oven rack to lowest position and preheat oven to 500 degrees F.
To make rub: In work bowl of food processor fitted with steel blade, process sage, parsley, garlic, salt, pepper and oil until mixture forms smooth paste, about 30 seconds. Rub all sides of ham with paste.
Roast ham at 500 degrees F for 20 minutes. Reduce oven temperature to 350 degrees F and continue to roast, brushing ham with glaze every 45 minutes, until center of ham registers 145 to 150 degrees F on instant-read thermometer, about 2 1/2 hours longer.
Tent ham loosely with foil and let stand until center of ham registers 155 to 160 degrees F on thermometer, 30 to 40 minutes. Carve and serve.
NOTES: When ordering a fresh half leg of pork, tell butcher to leave fat and skin on the outside intact, unscored.
To roast a 5-pound boneless pork loin, cook at the same temperature as the half leg, allowing about 20 to 25 minute per pound. Take the roast out when it reaches 155 degrees F. Tent loosely with aluminum foil until it registers 160 degrees F.
Coca-Cola Glaze with Lime and Jalapeno...1 cup Coca-Cola Classic ...
Rinse and soak the corn husks in hot water until they are pliable, preferably overnight. Drain water from husks and use immediately. If the points had not been cut off before packaging, cut them off now.
With an electric mixer on medium speed, beat shortening until it is light and fluffy. Alternately mix in Masa Harina®, baking powder and salt with the stock until a firm dough is formed. The dough should be moist but not wet.
If the husks are small, place two husks together, with smooth side up. Spread a thin layer of dough (about 2 tablespoons) over an area about 3 inches square in the center of the husk(s). Place 1 tablespoon of preferred filling, then 1 tablespoon of sauce, on top of the dough. Fold the long sides of the husk over the dough, then fold the tips over the center, and tie shut with a thin strip of husk.
Place the tamales upright in the top of a large steamer, and cook until the dough separates easily from the husk (about 1 to 1 1/2 hours). Do not let the husks touch the water. Check the pot every 15 minutes to determine if more water is needed. This recipe makes 25 tamales.
Remove husks from tomatillos; rinse under cool water. Dry tomatillos with a paper towel. Roast the whole tomatillos, chiles and the 1/2 onion on a hot griddle over medium heat until they blister and brown slightly, about 10 minutes. Do not burn. Grind roasted ingredients in a blender with the 1/4 cup water, being careful not to over-blend. Add rinsed cilantro leaves and pulse the blender about three times.
Heat oil in a heavy skillet. Add tomatillo sauce, and simmer for about 7 minutes. Adjust salt.
Bring water to boil in a heavy pot. Add pork and the whole onion, reduce heat to medium-high, and boil for 1 hour. Mix in the oregano, minced garlic and Maggi® seasoning; simmer for 30 minutes more. Let cool; shred pork. Set stock aside to use in tamale dough. Prepare sauce and use over tamales. Steam as per instructions. Fills 25 tamales.
Shrimp with Pasilla Sauce Filling...1 stick cinnamon...1 to 2 teaspoons pequín chile (or cayenne)...1 cup butter or margarine...
Mocha Brownie Ice Cream Stacks
Source: Sunset magazine - June 2001
About 1/4 cup (1/8 pound) butter or margarine...About 1/2 cup all-purpose flour...1/2 cup granulated sugar...2 teaspoons finely ground coffee...1 teaspoon vanilla extract...1 quart coffee ice cream...2 (12 ounce) packages semisweet chocolate chips...
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Coca-Cola Ham
preferably shank end, rinsed, or boneless pork loin (see notes)
Brine...3 cups kosher salt or 1 1/2 cups table salt ...1/2 cup lightly packed fresh parsley leaves ...8 medium cloves garlic, peeled ...1/4 cup olive oil...Coca-Cola Glaze With Lime and Jalapeno (recipe follows)
Carefully slice through skin and fat with serrated knife, making 1-inch diamond pattern. Be careful not to cut into meat.
To make brine: In large (about 16-quart) bucket or stockpot, dissolve salt in Coke. Add garlic, bay leaves and crushed peppercorns. Submerge ham in brine and refrigerate 8 to 24 hours.
Set large, disposable roasting pan on baking sheet for extra support; place flat wire rack in roasting pan. Remove ham from brine; rinse under cold water and dry thoroughly with paper towels. Place ham cut-side down on rack. (If using sirloin end, place ham skin-side up.) Let ham stand, uncovered, at room temperature 1 hour.
Meanwhile, adjust oven rack to lowest position and preheat oven to 500 degrees F.
To make rub: In work bowl of food processor fitted with steel blade, process sage, parsley, garlic, salt, pepper and oil until mixture forms smooth paste, about 30 seconds. Rub all sides of ham with paste.
Roast ham at 500 degrees F for 20 minutes. Reduce oven temperature to 350 degrees F and continue to roast, brushing ham with glaze every 45 minutes, until center of ham registers 145 to 150 degrees F on instant-read thermometer, about 2 1/2 hours longer.
Tent ham loosely with foil and let stand until center of ham registers 155 to 160 degrees F on thermometer, 30 to 40 minutes. Carve and serve.
NOTES: When ordering a fresh half leg of pork, tell butcher to leave fat and skin on the outside intact, unscored.
To roast a 5-pound boneless pork loin, cook at the same temperature as the half leg, allowing about 20 to 25 minute per pound. Take the roast out when it reaches 155 degrees F. Tent loosely with aluminum foil until it registers 160 degrees F.
Coca-Cola Glaze with Lime and Jalapeno...1 cup Coca-Cola Classic ...
coca-cola recipes, ham recipes, easter recipes
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Yahooz Black Bottom Cake
1 1/2 cups vegetable oil ...1 1/2 cups extra-strong coffee ...2 cups heavy whipping cream ...3/4 cup granulated sugar ...1/2 cup cornstarch ...2 eggs ...2 teaspoons vanilla extract
Frosting...
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Tamales
2 cups chicken or beef stock
Rinse and soak the corn husks in hot water until they are pliable, preferably overnight. Drain water from husks and use immediately. If the points had not been cut off before packaging, cut them off now.
With an electric mixer on medium speed, beat shortening until it is light and fluffy. Alternately mix in Masa Harina®, baking powder and salt with the stock until a firm dough is formed. The dough should be moist but not wet.
If the husks are small, place two husks together, with smooth side up. Spread a thin layer of dough (about 2 tablespoons) over an area about 3 inches square in the center of the husk(s). Place 1 tablespoon of preferred filling, then 1 tablespoon of sauce, on top of the dough. Fold the long sides of the husk over the dough, then fold the tips over the center, and tie shut with a thin strip of husk.
Place the tamales upright in the top of a large steamer, and cook until the dough separates easily from the husk (about 1 to 1 1/2 hours). Do not let the husks touch the water. Check the pot every 15 minutes to determine if more water is needed. This recipe makes 25 tamales.
Beef with Ranch Sauce Filling...3 tablespoons vegetable oil...1 teaspoon Mexican oregano...1 teaspoon Maggi® seasoning
Remove husks from tomatillos; rinse under cool water. Dry tomatillos with a paper towel. Roast the whole tomatillos, chiles and the 1/2 onion on a hot griddle over medium heat until they blister and brown slightly, about 10 minutes. Do not burn. Grind roasted ingredients in a blender with the 1/4 cup water, being careful not to over-blend. Add rinsed cilantro leaves and pulse the blender about three times.
Heat oil in a heavy skillet. Add tomatillo sauce, and simmer for about 7 minutes. Adjust salt.
Bring water to boil in a heavy pot. Add pork and the whole onion, reduce heat to medium-high, and boil for 1 hour. Mix in the oregano, minced garlic and Maggi® seasoning; simmer for 30 minutes more. Let cool; shred pork. Set stock aside to use in tamale dough. Prepare sauce and use over tamales. Steam as per instructions. Fills 25 tamales.
Shrimp with Pasilla Sauce Filling...1 stick cinnamon...1 to 2 teaspoons pequín chile (or cayenne)...1 cup butter or margarine...
tamales recipes, mexican recipes, southwestern recipes