JRPerk

Author: admin

  • Pulled Pork Cuban Tacos

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    INGREDIENTS: 3.5 pounds pork shoulder 1 cup orange juice 1/2 cup lime juice 1/3 cup tamarind paste liquid 3 tablespoons chopped garlic 2 teaspoons kosher salt 1 tablespoon dried oregano 1 teaspoon cumin dash ground pepper white corn tortillas salsa INSTRUCTIONS: To make the tamarind liquid, mix 3 tbsp of tamarind paste with 1/3 cup…

  • Pork Belly – Sous Vide

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    The pork belly in this recipe is excellent.  This recipe produces an asian / teriyaki taste.  Other spice mixtures might work just as well. INGREDIENTS 3 lbs fresh pork belly  1 cup soy sauce 1 cup green onions 2 tbsp of minced garlic 3 tbsp sesame oil 2 tbsp salt 2 tbsp sriracha 1 tbsp…

  • Butter – Clarified (Ghee)

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    WHY CLARIFY BUTTER? The problems with regular butter are: The best way to fix both of these problems is to remove the water and milk proteins (clarify it). There are several ways to clarify butter.   One of the easiest and most flavorful versions is Ghee which is used in asian dishes. Ingredients: Instructions:

  • Potatoes – Roasted Red (or new) Parmesan

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    INGREDIENTS: 3 lbs. red potatoes, cleaned and sliced into 1″ or smaller thickness chunks. 4 Tbsp Olive Oil 6 cloves of garlic, minced 1.5 tsp. kosher salt 1 tsp. ground black pepper 1 tsp. dried thyme 1/2 tsp. dried oregano 1/2 tsp. dried basil 1/3 cup grated Parmesan cheese (or equivalent of dried grated) 2…

  • Dulce de Leche – Caramel from Sweetened Condensed Milk

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    Sous Vide Dulce de Leche You can make plain Dulce de Leche by heating the milk in the unopened can but you cannot add flavorings.  Believe me, the added flavorings make a big difference. We made ours with several different flavorings and asked some friends over to taste test and vote on their favorites.  The…

  • Chili – Dianne’s

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  • Margarita Rimming Salt – Colored

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    Colored Margaritas require Colored Margarita Salt! Ingredients: 5 Tbsp Sea Salt 5 drops of food coloring 5 drops of lime juice Instructions: Put salt in a Ziplock bag or a tupperware container with a cover. Add liquid ingredients Shake well Cover a cookie sheet with aluminum foil Pour contents out onto the foil Broil low…

  • Sauces and Gravies – Theory and Ratios

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    Serving Size: A typical serving size for sauces is 4 oz. per person. A typical serving size for gravy is 8 oz. per person. Assume the end product will be equal to the added liquid. The roux will add very little volume. So, if you are using 16 oz. of liquid, it should serve 4…

  • Biscuits – Randy’s 30 minute rise Buttermilk

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    NOTE: Biscuits are pastries.   They are not bread.  We don’t want to roll, knead, or punch down the dough or beat it up in any way. Unproven Tip(s): If you don’t need an entire batch for one meal, flash freeze raw, cut biscuits on parchment paper.  When they are frozen solid, place them in a…

  • Noodles – Easy Egg

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    This recipe makes fresh non-raising egg noodles suitable for chicken noodle soup and stroganoff. INGREDIENTS 2 1/2 cups all-purpose flour 1 pinch salt 2 eggs 1/2 cup milk 1 Tbsp butter DIRECTIONS Add dry ingredients to Mixing bowl Cut butter into 1/4″ chunks and add to mixing bowl Pour milk into measuring cup Add eggs…