It's Supper Time on Tuesday!
10 years ago
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Supper Time on Tuesday!
Comments (18)Sjerin, I sleep lousy anyway so waking up a few times last nite, is pretty much normal for me. Here's the recipe, it's a Paleo recipe. I used a boneless blade roast and it was so tender. I love cooking beef so that it falls apart. I cut the rub in half, and used dried cranberries for the figs. Slow Cooker Mocha-Rubbed Pot Roast Recipe (stupideasypaleo.com) Prep time: 20 mins Cook time: 6 hours Total time: 6 hours 20 mins Serves: Serves 6 For the Mocha Rub (you will have extra) 2 tbsp finely ground coffee beans 2 tbsp smoked paprika 1 tbsp black pepper 1 tbsp cocoa powder 1 tsp Aleppo pepper (or sweet paprika) 1 tsp chili powder 1 tsp ground ginger 1 tsp sea salt For the Roast 2 lb. beef roast (I used grass-fed chuck) 1 cup brewed coffee 1 cup beef broth ½ an onion, chopped 6 dried figs, chopped 3 tbsp balsamic vinegar Instructions Prepare the mocha rub by mixing together the finely ground coffee, smoked paprika, black pepper, cocoa powder, Aleppo pepper (sub: sweet paprika), chili powder, ground ginger and salt in a small bowl. You won't use the entire batch if you're making a 2-pound roast. It stores well in an airtight container. Pat the beef roast dry with a paper towel. Spoon 3 to 4 tablespoons of the mocha rub mixture over the roast and rub it in well with your hands. Combine the brewed coffee, beef broth, onion, figs, and balsamic vinegar in a blender. Puree until liquified. Pour the liquid into the crock pot and place the roast gently on top. Cook for 5 to 6 hours on low. Remove the meat and shred with two forks. You can then boil the liquid until it reduces and thickens or simply serve as is. Adjust seasonings with salt and pepper to taste....See MoreSupper Time on Tuesday!
Comments (23)I've got to say, there are some great sounding meals here tonight! Raven, your crawfish meals always look so delicious, but much to my sorrow and surprise, I don't like crawfish! And I don't know why; my mouth waters when I look at those steamed crustaceans. I've devoured piles of crabs, shrimp, oysters, mussels, clams, and all manner of fish, but crawfish just don't make the cut. It's a supreme disappointment to me, lol. I'm looking foward to another visit from some friends in coastal SC, where I used to live. They're bringing three or four bushels of freshly gathered Beaufort oysters. I'll have a Lowcountry oyster roast for my friends here, and keep some aside for a stew the next day....See MoreSupper Time on Tuesday!
Comments (22)Really hit the spot. I've been thinking about those salmon cakes for a week.To make a basic Hawaiian macaroni salad, you don’t need a recipe; just follow these guidelines: The pasta: Cook 1 pound elbow macaroni (for really local style, cook until soft and fat, but you can go al dente if you prefer). The flavoring: Stir in ¼ cup very finely grated onion. Not minced, chopped or sliced—grated. It should be liquidy (this is how they do it at Diner’s, a local eatery in Kalihi). The mayo: At least 2½ cups for real local style. But there are no rules, so use less if you like. Or more. The add-ins: Carrots, watercress, celery, hard-boiled eggs, pickle relish (try some frozen, thawed peas) whatever suits you. The finale: Salt and pepper, to taste. Stir well; refrigerate. * I don't use pickle relish. I add some grated carrots, dill pickle (diced fine) some grated cheddar cheese and sliced black olives....See MoreSupper Time on Tuesday!
Comments (23)Egg fu yung!! Yum! That is my most favorite Asian dinner item........not bad for brunch, either :-) I have made it several time myself but it never quite matches the deliciousness of the Chinese take-out kind. Unfortunately, the only decent Chinese restaurants in the vicinity are at least a half hour drive and a ferry ride away. I will often pick up an order to go when I am over on that side. Oddly, we have all manner of great ethnic restaurants where I live - Thai, Indian, Vietnamese, Japanese, Greek, Italian, Mexican by the bucketful - but NO Chinese!! What's up with that?? I fixed spaghetti and meatballs with jarred marinara and frozen meatballs :-) Fast and easy but more leftovers than I need!...See More
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