Tuesday, July 17, 2012

Egg Salad - My Way

Egg Salad – My Way

6 hard-boiled eggs
1 celery rib, finely diced
2 or 3 Tbls. chopped stuffed olives**
1 small onion, finely diced
¼ tsp. mustard powder
1 tsp. dried salt-free seasoning mix
2 green Korean hot peppers, stems and seed removed, finely diced*
2 large dollops of low-fat mayo using soup spoon to dish it out

Add the celery, olives, onion, mustard powder, seasoning mix and diced hot peppers to a 20-ounce recycled plastic container. Mix well.

Slice the eggs in half and remove yolks to plastic container and mash them into the mixed ingredients.

Chop the egg whites in irregular dice and add to plastic container. Mix well. Make a well in the center of the mixture. Add the mayonnaise in the well and mix the mayo in very well.

Can be served on salad greens or in a sandwich(es). There’s enough egg salad for about 4 sandwiches.

*More capsicum in some form could be added.
**No vinegar was added because the olive solution is tart.

Saturday, July 14, 2012

Pulled Pork Chili

Pulled Pork Chili
Made by a new process over 2 days suggested by Dustin Malandra – 25 & 26Jun12


5 pounds half pork loin, cut in half
canola oil
12 ounces of beer
reserved braising liquid, all of it refrigerated and fat removed
½ large onion, chopped
several cloves of garlic, minced
6 ounce can of tomato paste
cumin, coriander, and dried chile powders (not all exactly measured)
chile powders
Mombasa (from Reading Terminal Market)
Ancho/Guajillo mix
Cordova, Cochise, Gila Flats & Tularosa (1 Tbs each, from Pendrey’s)
palmful of chocolate chips (to cut acidity of tomato paste?)


Preheat the oven to 265 degees. Add canola oil to a preheated cast iron Dutch oven at medium cooktop temperature. Brown each half of the pork loin. Add the beer to the Dutch oven and cover it. Move the pot to the preheated oven and braise the meat for 3 hours on the 1st day of 2 days. Remove the meat from the Dutch oven and allow to rest and cool before refrigerating it. Reserve all the braising liquid in large canning jars with lids screwed on. Allow the jars to cool before refrigerating for use on Day 2.

Remove fat from braising liquid and allow it come to room temperature. Slice the braised pork loin in ½ inch slices against the grain and shred the slices.

Add canola oil to cleaned Dutch oven at medium cooktop heat. When oil shimmers, reduce the heat and add the chopped onion and minced garlic. When the onion is translucent, add the cumin, coriander, the chile powders, the braising liquid and the tomato paste. Stir well before adding shredded pork. Make certain that there is enough liquid to cover the meat by adding water if necessary. Allow the chili to simmer for at least an hour, stirring the chili often and adding the chocolate chips toward the end of the process.

Put the chili in single serving plastic containers, allowing the chili cool in the covered containers before freezing. The process should yield 5 or 6 single servings.