Tacos Al Pastor

 

     The original Hispanic street taco recipe, familiar throughout Texas and many parts of the SW as well as Mexico.  Much smaller, just a handful, but no less tasty.  It makes use of a variety of meats from beef cheeks, to skirt steak to boneless pork shoulder.  For this recipe I used roasted pork shoulder. 

      Traditionally, al pastor is made my marinating pork in an earthy chile marinade and cooking it on a spit.  The pork which takes on gloriously charred edges as the spit rotates, and is carved from the spit and served on a tortilla. 

1 (2-3 pound) boneless pork butt, beef cheek,  or brisket point

1 white onion roughly chopped

1 15 oz. cans of chopped pineapple chunks

1/2 cup orange juice

1/4 cup distilled white vinegar

2 tablespoons ancho chili powder

4 cloves minced garlic

1 teaspoon chipotle in adobo

1 1/2 teaspoons salt

1 teaspoon dried Mexican oregano

2 large limes cut into wedges

1/2 cup freshly chopped cilantro

1 small red onion diced

Adobo seasoning to taste

SW Crema Sauce

12 small corn or flour tortillas

 

      Use a sharp knife to slice meat into thin slices. I used a small pork shoulder blade in roast, making the carving interesting.  Place in a large mixing bowl or resealable plastic bag.

Cut meat in slices (or at least close) 

Blending the marinade

Marinade in fridge for at least 4 hours

      Put half the pineapple chunks with juice into a blender.  Add the roughly chopped onion. Add in orange juice, white vinegar, chipotle, chili powder, garlic, salt, and oregano. Puree until smooth.  Pour marinade over pork. Refrigerate and let marinate at least 4 hours.

Marinade and stacked on the spit

     There are two ways to cook this.  Heat a skillet or grill to high heat.  Working in small batches, sear each slice of pork until cooked through, 2 to 4 minutes.  At the same time, grill the rest of the pineapple without juice until lightly charred.  Roughly chop the cooked pork and dice cooked pineapple. In my case I sliced the meat and then skewered on my vertical spit and roasted it the oven @ 375 till done. You can use pineapple slices as top and bottom buffers on the spit for basting.  I finish it off with a sprinkling of Adobo seasoning. Unless you like cleaning your oven place this on a baking pan to catch in inevitable juices.  

Done and ready to slice

Ready to plate

Add choice of cheese & sauce and get after them

       When done, place spit on counter and slice meat off the sides vertically to use. It will be fragmented.  Serve meat up hot on a warmed tortilla topped with fresh mango or sweet pineapple salsa.  You can top with sliced avocado, Cotija cheese, and drizzle SW Crema sauce on top.  We even added a few chopped peaches.  I did find the pork to be a bit dry so maybe beef brisket point next time.  The FETA Guacamole was delicious. 

"Great art is horseshit, buy tacos"

Charles Bukowski 

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Buckley Old Engine Show

 

      Throughout the Midwest the celebration of old machinery has thrived for many years.  There is a veritable plethora of tractor pulls, engine shows, etc. throughout each summer.  This isn't even counting the quilt shows/auctions, fair, and festivals.  This year we chose to visit our first one in the small NW Michigan town of Buckley.   It also allowed us to visit with one of our oldest, dearest USAF buddies and his family.   We have known Keith and Beth for 30+ years now.  While they returned to NW Michigan upon retirement, for us this has been another adventure, one we now consider home.  

My buddy Keith's tractor

Plenty of folks but nowhere near what it will be this weekend

      We are nearly finished with this year's summer projects so we looked forward to this.  We don't get to see them enough.  Keith has always been a 'hands on' guy and has a passion for old tractors and associated equipment.  This type of event is 'home' to him. 

Old friends are the best

      Each year the The Northwest Michigan Engine and Thresher Club puts on The Buckley Old Engine Show in Buckley, MI.  With tens of thousands of attendees each year, the show pulls in vendors, enthusiasts, members, etc.  www.buckleyoldengineshow.org It is the 2nd largest in Michigan.  There is something for everyone here with exhibits, displays, concessions, as well as the inventory of some pretty cool historic machinery and a huge flea market.  

Tractor belt hay baler

Foundry, bell harnesses

Old Foundry.......pouring bells

I LOVED the steel wheelers

      It was a fun day and so good to get out and about.  High 80s, good food, (Vollwerth's Polish Dogs, Philly Steak Sandwiches, Gibby's Fries, oh my!) exhibits, fellowship, and lots of walking.  Unlike car shows, these folks fire 'em up and drive them around often.  Sometimes just for show, sometimes giving rides (including ferry rides to the parking area), demonstrating plowing, hay baling, saw milling, and  the daily parade.  For Old Engine aficionados, this is their Super Bowl.  We had great seats, and in the end very tired feet.  

"That's the great thing about a tractor.  You can't really hear the phone ring"

Jeff Foxworth

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Hot Mess Baked Sweet Potatoes

      This is a great 'day after' meal for the BBQ.  Sweet taters provide the perfect flavor flair here with the SW style of BBQ meat, Adobo, and Crema Sauce.  Not high on calories but great on fiber.  A delicious use of leftovers.  For this meal the meat was trimmed beef rib meat. 

2 BIG sweet taters

½ cup Butter

1/3 cup Cheddar shredded or melted Cheez Wiz or Spray

Scallions, chopped

¼ cup Adobo sauce (spicy, a little of this goes a long ways)

Beef Brisket, shredded (or Barbacoa or pork if you wish)

SW Crema Sauce

Bacon, crumbled

 

      Wash sweet taters and moisten.  Prick skin to let steam escape.  Sprinkle generously with sea salt.  Place in oven at 400 for 90 minutes (keep an eye on this, test for doneness).  Shred meat and mix with Adobo Sauce.

Chop the meat into small 1/2" pieces 

 

      When taters are done, split down the middle and press butter in the soft inner both sides.  Add some shredded cheddar.  Add the shredded brisket and drizzle with SW Crema Sauce.  Sprinkle crumbled bacon and chopped scallions on top. 

Ready to assemble

Bon appetite

"Purchase items that can be made into several meals, like a whole roasted chicken, or bag of sweet potatoes, and shop the periphery of the grocery, avoiding the middle aisles full of processed and higher priced foods"

Cat Cora

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A Session of Condiments

        Over the years cooking and meal prep have been become a catharsis for me.  I am always trying new recipes, especially for sauces and condiments.  I find these to be the perfect compliment to many dishes of a variety of cuisines.  I have tested and met with my bride's approval my sauce/condiment setup for the coming year.  At my age I still enjoy spicy, but can no longer handle HOLY CRAP MY NOSE HAIR IS ON FIRE, MY SCALP IS SWEATING type of heat.  I strive for 'smooth spice'.      

      My selection for this coming year is SW Crema Sauce, Creamy Chipotle, and MISO.  Although technically not a sauce I am including my recipe for Roasted Pico de Gallo, which I perfected last year.  I made this all in one session, putting it in portable refrigerator squeeze bottles or canned for this year.  They can, of course, be refilled if need be.

MISO Dressing

1/2 cup mayonnaise

2 teaspoon white or red miso

1 teaspoon Dijon mustard

1 squeeze fresh lime juice 

      In a small bowl, add the mayonnaise, miso, and lime juice, mix until smooth. Check and season to taste. If you prefer a little heat, add a squirt of Sriracha Sauce, or Chili Paste. Taste and adjust seasonings (Miso is very salty, but I like two tablespoons). Keep Miso covered in refrigerator and it will last as long as Mayonnaise (up to a year).

A Japanese favorite, made from fermented soy bean paste.  Very good on salads, seafood,  and oriental dishes. 

 Creamy Chipotle Sauce

1/4 cup mayo

1 cup sour cream

2 chipotle peppers in adobo sauce

1/2 lime juiced

1 clove garlic, finely minced

salt to taste

     This one is a bit spicier.  In a food processor, add the mayo, sour cream, chipotle peppers, lime juice, garlic and a pinch of salt.  Process till smooth and creamy.  Taste test.  Cover and chill in covered bowl or store in squeezable bottle for later use.  

 Delicious on any type of Mexican cuisine;  tacos, fajitas, etc. 

SW Crema 

16 oz sour cream

1 garlic clove, finely minced

2 tablespoons red onion, finely minced

1 teaspoon chile powder

1 teaspoon Hatch Green Chile Seasoning

1/4 teaspoon salt

1 tablespoon finely chopped cilantro

1 tablespoon lime juice.

      Mix all ingredients except cilantro and lime juice together in food processor. Whisk in cilantro and lime juice till smooth.  Cover and chill in covered bowl or store in squeezable bottle for use later. 

Wonderful on TexMex and other smoked meat dishes, soups, stews, casseroles, or salads.

Roasted Pico de Gallo

1-2 Hatch Chile, chopped

1 Poblano Pepper

1 Anaheim Pepper

3 cloves garlic, chopped

Salt n pepper to taste

1 white onion, chopped

2 large tomatoes

1 Tbspn. Cilantro, chopped

 

This is a very chunky, but not liquid type of pico; delicious. 

Cut stem ends from peppers and remove seeds.  If the Hatch Chile is whole do the same.  If canned, fire roasted and chopped will do fine, but will not need roasting.  Chop the white onion and set aside.  Do not roast.  Cut ends off tomatoes and quarter; remove seeds. 

Place the peppers and tomatoes on a baking sheet and place in oven on BROIL setting to roast.  The goal here is to blister the vegees, so turn them on all sides to achieve a nearly black blister.  When done I will chop the peppers to a smaller size.  The tomatoes will take longer; they can be used as quarters easily.  Add all the peppers, tomatoes, cilantro, garlic, salt & pepper, and onion chunks. 

This recipe calls for a Molcajete (stone mortar & pestle) but I have great luck by layering everything in a food processor and pulse briefly till desired chunkiness is achieved. 

NOTE:  If you choose to preserve (can) this bring mix to a near boil in sauce pan then fill either ½ pint or pint jars to within ½” of top and seal.  Boil in hot water bath 15 minutes.  This recipe only makes 4 half pint jars.  

Delicious with chips before or during a Mexican meal.  More chunk than liquid.

"Some foods are so comforting, so nourishing of body and soul, that to eat them is to be home again after a long journey.  To eat such a meal is to remember that, though the world is full of knives and storms, the body is built for kindness.  The angels, who know no hunger, have never been as satisfied" 

Eli Brown

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Axis Prime Rib Roast w/Figs

 

      I adjusted our venison butchering routine this winter in Texas to provide a couple of prime rib roasts and smaller 'Tomahawk Style' rib steaks.  Axis venison is a very lean meat (less than 1% fat) and as such care must be taken when roasting or they will become overdone and tough.  I discovered the Fig Jam recipe several years back on another trip to Texas.  I used it on pork ribs and they were beyond description;  let's just say WOW. 

      We're home now in Michigan and planned to roast this over the wood pit for maximum flavor.  However the day I prepared this it rained so I made it start to finish in the oven and broiler.  You can buy figs and make your own jam, but there are several already on the market.  I like jam for it's consistency and spreadability.  Just make sure you have enough.  Essentially this a BBQ sauce.  

1 tsp black pepper

1 tsp paprika

1 Tbsp. fresh chopped thyme

1-1/4 tsp kosher salt - divided

4-6 venison rib steaks or prime rib roast w/bone

1-1/4 cups chicken stock

1 bay leaf

3/4 cup fig jam or preserves

3 Tbsp. canned tomato sauce

2 Tbsp. apple cider vinegar

1/4 to 1/2 tsp ground chipotle pepper

 

Mix well chicken stock, bay leaf, fig jam, tomato sauce, cider vinegar, and chipotle pepper.  Set aside. 

Fig Sauce

Prime Rib rack seasoned waiting on oven

      Preheat oven to 300.  Season roast with pepper, paprika, thyme, and salt.  Place uncovered in oven for about 30 (+-) minutes; check internal temp for no more than 125 degrees.  REMEMBER, axis venison is done at 140 degrees.  

Done and ready for glaze

      Coat roast with the Fig BBQ mix and return to oven; set to broil.  Rotate and cook for no more than 15 (+-) minutes.  Keep track with internal thermometer for 140 degrees.  Serve with corn, taters, beans or whatever you desire.

Ready to finish

Plated, bon apetite'

                                 "Some people need a fig leaf on their mouths" 

Martin Luther King

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