Carne Adovada — A Taste of Heaven

CARNE ADOVADA

RED CHILE PUREE

1-2 cups water 8-10 dried red New Mexico chile pods

(Hot) - (get Hatch Valley if you can)

Tear tops off of chile pods and use knife or finger (use plastic food preparation gloves to protect your fingers as they will start to sting a bit — do not touch your eyes with your fingers until you’ve washed them) to clean out seeds and veins inside of each one. Place pods in medium sized pot and cover with water. Heat to boiling on high heat. Boil several minutes until pods are soft stirring occasionally to make sure they boil evenly. Place drained pods (save liquid) in blender container, then pour 1/2 of liquid into blender (keep the rest in the pot and add more water for the next batch) and blend until smooth, add 1-2 cloves garlic if desired. Add more water if needed, but keep in mind this is a puree, thicker than sauce or juice. When pureed, pour into a large stock pot. Sometimes you might need to pour thru a mesh sieve to remove any skins that did not blend up in the blender. NOTE: You will want to make several batches of puree.

CHILE COLORADO (Basic Red Chile Sauce)

2 T. butter

2 T. flour

2 C. red chile puree (see below)

2 C. chicken broth

3/4 t. salt

1/2 t. garlic powder

Dash oregano (use Mexican oregano if you can get it)

Heat butter in medium-size saucepan on medium heat. Stir in flour and cook for 1minute. Add red chile puree and cook for about another minute. Gradually add broth and stir, making sure there are no lumps, a whisk works best. Add seasoning to sauce and simmer at low heat for 10-15 minutes.

THE MARINATED PORK:

4 cloves garlic

1 T. salt

1 T. oregano

2 recipes or more of the Red Chile Puree (above)

3-5 lbs. (approx.) pork tenderloin roast

Add garlic, salt and oregano to chile puree. Cut pork loin into four large pieces (slice in half once horizontally and once vertically) and put them in a large, glass baking dish (even better, a stainless steel stock pot) and pour chile puree over to cover — turn meat to cover completely. Cover and refrigerate for a minimum of 24 hours (36-72 hours or more is even better — I like to marinate mine for a week). It is a good idea to stir it around once a day or so to make sure that every part of the pork soaks in the marinade.

FINAL ASSEMBLY AND COOKING:

Place marinated pork pieces in smoker or barbeque and cook using the indirect method to keep the marinade from burning(for best results, use some pecan wood chunks or chips for smoke flavor — pecan smoke is incredible with this dish but be careful not to over smoke) and cook until internal temp reaches around 150 (use a meat thermometer).

Remove pork from smoker and cut into cubes ½” to 1″ square and put into baking pan/dish about 3″-4″ deep. Pour chili colorado over pork cubes (the pork should be “swimming in it”) and put baking pan/dish into smoker – crank up the temp to around 325 (you can do this part in the oven inside if you want) and let it simmer (for best results, seal tightly with foil so the sauce doesn’t boil off and get too thick) for at least an hour – 2 or even 3 hours would be even better (if you simmer longer than an hour you must seal with foil or the sauce will boil off).

About 5 minutes before removing from smoker, remove the foil and layer on top (fairly thickly) a good amount of pre-shredded Kraft Mexican blend cheese. When the cheese melts (about 5 minutes) remove from smoker, let it cool for 5 minutes or so and serve with rice and beans and warmed flour tortillas.

NOTE: This recipe can be cooked in a regular oven (use a baking pan) instead of a smoker – you lose the pecan wood flavor but it is still incredibly delicious.

Big Dan

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CHOCOHOLIC’S HERSHEY BAR CAKE

Joe Phelps

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CHOCOHOLIC’S HERSHEY BAR CAKE, a sinful desert from Joe Phelps CHOCOHOLIC’S HERSHEY BAR CAKE My sister, Carol Bryan, has a great chocolate recipe to share. Here ’tis. Chocoholic’s Hershey Bar Cake 1 box Swiss Chocolate cake mix 1 c. walnuts, chopped 8 oz. cream cheese, softened 1 c. powdered sugar 1/2 c. granulated sugar 10 Hershey bars with almonds, chopped 12 oz. frozen Cool Whip, thawed Prepare cake batter according to package directions. Add walnuts to batter. Pour into 8″ cake pans after spraying pans with baking spray. Bake at 325ºF for 20 to 25 minutes. Remove from pans and cool completely. Beat cream cheese, powdered sugar and granulated sugar, with mixer until creamy. Combine 8 chopped candy bars, Cool Whip, cream cheese, and blend well. Spread this mixture on the top and sides. Take remaining candy bars and sprinkle them over the cake and at the bottom edge for edible decoration. Beware as the above is a “sinful” love potion.

DEVILED EGGS MARZETTI STYLE

GARLIC LOVERS HOME FRIES

BBQ BEANS

BBQ LAMB RIBS

Pan Fried Catfish Filets

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Pan fried catfish filets, soaked in Buttermilk, and seasoned with HomeBBQ.com Deep South Tangerine Pepper. This recipe uses the following ingredients;   1-2 lbs. - Catfish Filets 2 cups -  Buttermilk 4 tsp - HomeBBQ.com Deep South Tangerine Pepper 1 cup - flour 2 - tsp salt 2 - tsp pepper canola oil     Place catfish filets in buttermilk and let soak 6 to 8 hours, remove the catfish from the buttermilk, and squeeze off excess buttermilk. Pat filets dry with paper towels. Season each side of filet with approx. 1 tsp of HomeBBQ.comTangerine Pepper. Let marinate with spice for 15 to 30 minutes.   Combine flour and salt and pepper. Coat both sides of filets with the flour mixture. Place catfish in heated canola oil. Cook approximately 3 minutes per side (look for flaking and seperating of texture, do not overcook) Let catfish drain on paper towels… Serve and enjoy Â

Basic Brisket Rub

BASIC BBQ RUB

HomeBBQ.com	Â
Here is a basic bbq rub recipe to use on just about anything! Basic BBQ Rub1/4 cup salt (non-iodized) 3 Tbs Brown Sugar 2 Tbs Black Pepper 1 Tbs. Garlic Salt 1 Tbs. Paprika 1 Tbs. Chili Powder 1 Tsp. Sugar 1 Tsp. Onion Powder 1 Tsp. ground Cumin 1 Tsp. Red Pepper (optional)

BOURBON MARINATING OR BASTING SAUCE