365 in 365 - #121, #122 & 123 - Southwestern Inspired Brine, Roast Turkey and Roast Pork Loin

OK....I have read several recipes for brining liquid and I liked elements of each, but didn't have one the particularly struck me, so here is my version of a southwestern brine for turkey and pork loin, both of which are currently tucked away in my fridge in this wonderful liquid.  My kitchen smells amazing!!!

For the recipe below, I had enough brine to cover one 12 pound turkey and one 3 pound pork loin
This would also work well for 2 to 3 large chickens for those who don't eat pork.

For the brine:

Warning - this will be spicy.  If you like something a bit more mild, use a milder version of adobo and 1 tablespoon of peppercorns.

2 brining bags, available at Sur la Table (www.surlatable.com)

6 quarts water
1 1/2 cups kosher salt
1 cup honey
6 small bay leaves, broken into pieces
2 heaping tablespoons minced garlic
4 tablespoons adobo seasoning mix.  I use the spicy one from Baked Spice (www.bakedspice.com)
1 tablespoon peppercorns

Place all the ingredients except for the water, into a very large pitcher
Heat 2 quarts of water until warm and pour over the other ingredients
Stir until the salt is dissolved
Add the remaining water and let it cool

Prepare the turkey by removing the "pop-up" thermometer, the giblets and the neck and rinse well, place in a large brining bag and place the bag with the meat in a very large container (pot or bowl that will fit the meat and liquid).

Once cool, pour the liquid over your meat of choice, covering it with the liquid.  Seal the bag very well and marinate for 2 to 3 days in the fridge.

Remove from the liquid, rinse and pat the meat dry.

Next, you will need 4 to 5 sticks of butter......yes, that many sticks of butter at room temperature.  This is a special occasion and there is no need to be frugal on taste.  Place in a mixing bowl and add 3 tablespoons adobo and 1 bunch of chopped fresh cilantro and mix well.  If you don't like cilantro, though I can't imagine anyone not liking cilantro, you can substitute flat leaf parsley.  I sometimes use olive oil and make a rosemary, lemon zest and garlic paste for under the skin and on the meat......which is amazing!!!!

For the turkey use approximately 3 1/2 sticks and for the pork use approximately 1 1/2 sticks of butter.

Run your hand under the turkey skin to separate the meat from the skin and slather in the butter mixture being sure to get it all over the breast meat, down to the thighs and to the wings.  Take more butter and slather all over the top of the turkey skin.  At this point, Chef Ann Burrell suggests placing the turkey uncovered in the fridge overnight to dry out.  This will make the skin brown amazingly well.  I really liked this tip, so I am going to use it.

The next day, stuff the turkey cavity with 3 heads of garlic, cut roughly...no need to peel the garlic.  Tie the turkey legs together to help the turkey hold it's shape.  Place your turkey in a preheated oven (425 ` F) in a roasting pan with a rack.  The turkey should be placed on the lowest shelf in the oven.  To the bottom of the pan, add 4 cups chicken stock, 4 large diced carrots, 2 ribs of diced celery and 1 large onion, diced.  After the first 30 minutes, turn the oven down to 350` F and cook until a thermometer inserted into the thickest part of the  turkey breast reads 165` F.  Baste the turkey about every 30 minutes.  If the turkey starts to get too brown, place a tin foil tent over the turkey and continue cooking until the proper temperature is reached.

Remove from the oven, tent loosely with tin foil and let it rest for at least 30 minutes before carving.

To prep the pork loin, take a paring knife and cut several slits in the meat, about 2 inches apart and 1 inch deep.  Peel enough garlic cloves to stuff into the holes and follow with a bit of the butter mixture
Then with the remaining butter mixture, slather it all over the pork, including the ends.  Place the pork in a roasting pan on a bed of roughly chopped carrots, onions and celery with 2 cups of chicken stock and bake at 350 until a thermometer reads 165` F.

Remove from the oven and place on a cutting board, loosely covered with tin foil and let rest at least 20 minutes before carving.

For either meat preparation, you can make a great pan sauce from the veggies and drippings or you can serve with gravy of your choice or a lovely Mexican Mole`.

From the heart of my purple kitchen to you!!!
Enjoy,
S.

365 in 365 - #107 & # 108 - Lime Marinated Pork Quesadillas & Roasted Pico de Gayo

Days left in this challenge:  118             Recipes left to post:  257

Lime Marinated Pork Quesadillas

This is a recipe that I came up with because I didn’t have enough chicken stock left to poach some pork tenderloin.  I love the taste of lime, so I figured what the heck!  This turned out to be my husband’s favorite version of my quesadillas to date.  The key is to let the pork sit in the marinade over night in the fridge.  YUMMY!

3-4 lbs Pork tenderloin, trimmed

4 cups chicken stock

2 cups unsweetened Lime Juice (fresh or from the specialty food store).  I typically use Key Lime juice.

2 large bay leaves

1 tbsp whole peppercorns

1 large onion cut into chunks

1 bunch of cilantro

Place all the ingredients into a large pan, cover and bring to a simmer.

Let this simmer slowly for approx. 1 hour.  Let cool and place in the fridge over night.

The next morning, remove the pork, drain the meat and shred or chop into small pieces.  The meat will be very tender and delicious.

Roasted Pico de Gayo

2 lbs roma tomatoes, washed, cored, seeded, roasted and chopped.  

To roast the tomatoes, place in a single layer in a jellyroll pan, drizzle with olive oil, sprinkle with salt and pepper and roast in the over for 1 hour at 300”.

1 large red onion, chopped

2 coves garlic, minced

1 - 2 jalapenos, chopped (seeded if desired).  For the more adventurous, feel free to use a Serrano or habañero pepper.

One bunch of cilantro, washed and finely chopped.

¼ cup lime juice

½ tsp Kosher Salt and ½ tsp freshly ground pepper

Mix all the ingredients together, and let it sit to allow the flavors to meld.  

This can be made the day before also and refrigerated overnight.

Assembling the Quesadillas

You will need these additional ingredients:

4 cups shredded cheddar and Monterey Jack cheese and 2 cups shredded Mozzarella cheese, mixed

1 lb Sour cream

12 burrito sized Four tortillas

Cooking spray

A large griddle

Mix the Pico with the chopped pork and set aside.

Spread a thin layer of sour cream on a tortilla

Sprinkle a layer of cheese on half of the tortilla, 

Sprinkle about ½ cup of the pork and pico mixture on top of the cheese,

Sprinkle the pork and pico with cheese and fold the tortilla in half to cover the filling.

You now have a quesadilla that is really easy to turn without loosing any filling.

Preheat your griddle on medium heat.  Lightly spray the griddle.

Place the quesadillas on the griddle and let them turn a golden brown, once they turn a golden brown on one side, turn them over and repeat on the other side.  This makes 12 servings.

Serve with Chips, salsa, sour cream, and a Marguerita……Viva la Quesadilla!


From the heart of my purple kitchen to you!!!


Enjoy,
S.

365 in 365 - #92 - Pozole

I learned about Pozole from the woman who owns my favorite jewelry store (Castle Gap Jewelry in Dallas).  Maxine is one of the most spunky "little old ladies" that I know.   She has a heart that is 100 time her size.  She is sweet, funny and kind...but she is also full of the dickens and I love to spend time visiting her and her family.  


One year, I brought her a few of my turkey, cranberry and chipotle tamales for Thanksgiving and we got to talking about cooking, spicy foods and traveling.  She asked me about pozole, which I was familiar with, but had not really played with any recipes.  Maxine asked if I would make some, but instead of using chicken, she asked if I would use pork instead.....I did, and the following is the result of that adventure.


Sweet Sue's Pozole

4 quarts chicken stock

3 lbs pork tenderloin, trimmed and roasted for 25 minutes at 350', then cut into 1/2 inch cubes.

2 large cans hominy, drained and rinsed

1 – 15 ounce jar of "medium" or "hot" salsa verde

1 large onion, diced

4 tbsp olive oil

1 tsp cumin

1 tsp salt

1 tsp pepper

Mexican Crema – this is a softer and smoother version of sour cream

Heat 4 tbsp olive oil in a large pan

Add the onion and sauté until translucent

Add the chicken stock, salsa verde and cumin and bring to a slow simmer, being very careful to not boil

Add the pork and hominy and stir 

Cook for an additional 15 minutes until heated through.

Garnish with a drizzle of crema Mexicana and enjoy.

Ladies and gents......this is VERY good!!!

Enjoy,

S.