Purple Kitchen Treats

Over the past few years, I have been working on a cookbook. During this time, I took time off to finish my Master's Degree. Now that I have accomplished that, I am working again on my cookbook, slowly but surely.

However, over the past few months, something interesting has happened...I have received multiple requests for baked goods, particularly my cookies. I am also receiving multiple requests for granola. So, with all these requests in mind, I have started to make my cookies for sale, along with my granola.

My official web site is available, but will be undergoing a significant redesign. Be sure to visit my "official" web site at: http://www.susanshonk.com and watch for some exciting changes.

From the heart of my purple kitchen to you,

Sunday, March 18, 2012

Southwestern Inspired Cole Slaw

I posted the brisket recipe that I developed just today.  While I was thinking about what to serve with the brisket, I thought that something creamy, but also crisp and cool to go with the tacos would be a great side dish.

Yield - 12 - 1 cup servings
Temperature - not applicable
Time - 30 minutes
Difficulty - Easy

5 cups shredded green cabbage
5 cups shredded purple cabbage
1 cup julienned poblano peppers (2 peppers cut into thin strips, approximately 2 inches long).
1 1/2 cups chipotle ranch salad dressing

Mix all the ingredients together and let stand, covered in the fridge for 2 hours.

You can also add 1 cup of grated carrots, if you like.  This is delicious, crisp, cool, spicy and very satisfying.

From the heart of my purple kitchen to you,

A Bouncing Baby Brisket

Hi Everyone!!!

Jason and I have a favorite Tex-Mex restaurant that we eat at every Sunday after church.  They sell the most amazing brisket tacos ever made.  Unfortunately, I have been completely unable to wrangle, cajole or otherwise coerce the recipe out of the wait staff or the chef.  So, I decided to make my own version, but with a little more "oomph" by adding a spicy red wine to the cooking liquid.

Here is what I did:

Yield - approximately 12 tacos, 1 to 2 per person, unless you are like Jason...then it is 3.
Temperature - Cook in a crock pot on low
Time - 8 hours
Difficulty - Easy

1 - 16 ounce can of chicken stock
1 - cup of Shiraz
1 - medium onion, chunked
2 - poblano peppers - cut into chunks
12 - whole garlic cloves
2 tablespoons of a spicy adobo seasoning mix
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crushed chipotle pepper
2 pounds of brisket

Place the liquids and all other ingredients in a crock pot and stir.  Then add the meat, cover and let it cook.

When the brisket is done, take it out of the crock pot, trim and cut across the grain...this will pretty much fall apart.  Be sure to strain out 1 cup of the cooking liquid and store the meat with the juice in a sealed container.

For the tacos:
12 - 6 inch corn or flour tortillas
12 ounces shredded pepper jack cheese
12 ounces sliced purple or pickled onions (pickled work REALLY well in this recipe)
12 slices avocado that have been spritzed with lime juice

To assemble the tacos:
Lay out the tortillas, sprinkle with 1 ounce of cheese.  Add about 1/3 cup brisket and 1 ounce of pickled onion, fold in half and cook on a non-stick surface until the tortilla is warm and lightly browned.  Add a slice of avocado and enjoy.

From the heart of my purple kitchen to you,

Friday, March 2, 2012

Southwestern Flavored Dipping Oil

I was inspired by the traditional Italian dipping oils to come up with a much different flavor profile.  As most of you know, I am in love with the American southwest.  I love the land, the sky, the people....but most of all, there is an inner peace that I cannot describe that comes over me when I am there.  Texas is currently my home, but my heart longs for New Mexico and someday, Jason and I will live there.

As a tribute to this wonderful part of the US, here is my version of a flavored dipping oil.

It is a rich and chunky dipping oil that is amazing served over grilled shrimp, chicken or pork.  It can also be used very nicely with pasta.  And...it can be turned into a salad dressing, just add about 1/3 cup lime juice and a drizzle of agave nectar (or honey) and whisk together.

2 cups really good olive oil
1/2 cup, roasted, mashed garlic
1/2 cup roasted, peeled and chopped Hatch Chili peppers
1/2 cup purple onion that has been grilled and chopped
1 teaspoon dried and crushed chipotle pepper
1 teaspoon ground cumin
1/2 teaspoon cracked pepper
1/2 teaspoon kosher salt

Mix all the ingredients together and let it sit for 6 hours at room temperature for the flavors to come together.  Then either use of refrigerate.  This will keep in your frige for about a week, but I promise you...it won't last that long.  Once refrigerated, you will need to plan ahead to use this and take it out of the fridge for the oil to soften.

If  you order the Hatch Chili Pepper Bread from Golden Crown Panaderia in Albuquerque, New Mexico, you will be amazed at how awake your taste buds will be.  Please visit  www.goldencrown.biz to order the bread and other wonderful goodies.

From the heart of my purple kitchen to you,