I love to cook when I'm home from work as camp life doesn't allow me much time to do any cooking. There is a lot of meals I have no idea how to make, and a lot of little things elude me, but gosh darn it if I don't try.
Anyways, I'm always looking for new recipes to try and meals to prepare, and I love to share my knowledge.
Prosciutto wrapped Tequila chicken.
Spoiler!
(There are no measurements for this recipe, really, nor do I ever really use measurements...)
-Chicken breast(s)
-Prosciutto
-Tequila
-Limes
-Paprika
-Dijon Mustard
-Your favorite hot sauce (I prefer Ebesse Zozo - Red Hot from Nelson)
-Extra Virgin Olive Oil
First, marinade the chicken breasts in the tequila, limes, olive oil, and hot sauce overnight. When using the limes, I quarter them, juice them, then place the rinds in the bag. Place the bag in a dish to prevent leaking and leave it overnight for that rich spicy tequila-lime flavour. If you find tequila has a strong and pungent flavour, you can simply marinade for a few hours.
Pre-heat a skillet on high heat, and pre-heat your oven to 350 degrees.
While everything is preheating, get you prosciutto and dijon mustard ready. Take a pinch or two of paprika and mix it in with the mustard.
Quickly sear the breasts on all sides to seal in those tasty juices, then smear the breasts with your dijon-paprika mix and wrap with prosciutto. I prefer to place the chicken on parchment paper, but that's your call. Give the chicken about 15-20 minutes to cook, depending on how well you sear. Pull it out and enjoy. Recommended with lemon spice asparagus and saffron rice.
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Seemingly Unnamed Pulled Pork
Spoiler!
-Pork Shoulder/Butt (3-5kg usually but that feeds a lot of people...)
I prefer the butt.
-6 to 12 dark/red beer
-Garlic cloves
-Orange juice
-Your favorite hot sauce
-Basil/Oregano/Thyme
-Cinnamon
-Brown sugar
-Paprika
First, find a big ol' pot. Biggest you can get to fit the shoulder and fit in your fridge. Next you'll have to cut the garlic into thin slices, then cut into your pork all over the surface to slide the garlic slices into. Next, place the pork shoulder in the big ol' pot, then fill it up with your beer, orange juice (use about 2 cups or so, your call I guess), hot sauce, and your Italian herbs. Allow that to marinade overnight. Try to get your marinade going earlier in the day as you want about a 24hr marinade. You can add water to fill up the pot to ensure maximum coverage if you don't have enough booze.
Next day, you're going to pre-heat the oven to about 250 degrees, then mix your cinnamon, brown sugar, paprika, spices, as well as some more hot sauce together as a rub.
Place the pork shoulder in a large oven friendly tray with the fatty side up.
Pull out your meat and smear the dry rub all over it. You can even slice into the cut and get your rub in there as well. I like doing this to get as much delicious rub on it as possible.
Leave it to cook for several hours. Depending on the size of the cut it can range from 5 to 12 hours. When the rub turns a crispy dark brown/black, the pork should be cooked through. Use a meat thermometer to check internal temperature which should 145 degrees.
Once the pork is out, use two forks and slowly pull the meat apart. Salt, pepper, and serve on a lightly toasted bun smeared with dijon mayo or cole/broccoli slaw.
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I would love it if some of you guys could share you're killer recipes.