Pineapple Pulled Pork

Cooking with game meat can be tricky. Game meat can be dry even when cooked with oil, tough even when cooked all day, and gamey even after soaking all night in salt water. With two tiny wild pork shoulders in the freezer, I attempted a non traditional cooking method in Pineapple Chili Pulled Pork Sandwiches.

Modifications Made:

To a crockpot all ingredients were added at once with one chipotle in adobo sauce replacing guajillo and habanero omitted. Once pork was tender, remaining sauce was pureed until smooth and allowed to cook down till thick. Pork meat was cooled, removed from bone, shredded, and added back to sauce.

Black beans and sweet pineapple based pulled pork did not go well together during taste test so black bean base was omitted from burger along with extra pineapple.

Creme was mixed with lime zest, a splash of lime juice, a quarter teaspoon of garlic, and a pinch of chili powder.

Scaled for Likability: Great

Pulled pork always seems to be BBQ based with onions and pickles and very greasy. Following the instructions might have been necessary for sure bought pork but add there was not fast on this wild pig, browning before cooking was a surefire way to dry out the meat.

With two small legs to simmer, infusing moisture and flavor required the legs to be rotated top to bottom several times during the cooking process. Water level was monitored to ensure the meat stayed moist.

Finally, pulled pork was very flavorful and required a bread more robust than a standard hamburger bun. A brioche bun, a hearty grain bun, even a thick slice of Texas toast. Don't skip on the creme sauce nor the fresh cilantro as they round out the flavors. Thinly shredded lettuce would have been a great addition to the sandwich for some much needed crunch.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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