Heaping tablespoon of lard or shortening
1 C flour
healthy pinch of salt
water to correct consistency
Mix the salt in to the flour, then cut in the shortening. Mix in the water slowly while working the dough until you get a good ball. Refrigerate for 15 minutes wrapped in plastic wrap. Pinch off small balls and roll out THIN. Cook in a dry cast iron skillet until golden on both sides.
Alternatively, add in 1/4 t of baking powder when adding the salt for a fluffier leavened tortilla.
Wednesday, January 18, 2012
Tuesday, January 17, 2012
Roasted Garlic Breakfast Sausage
3 lbs pork shoulder, cubed
2 oz salt pork
2 large cloves garlic
4 T fresh sage, chopped
1-2 heads roasted garlic (2 for the true garlic lovers, 1 if you don't want to smell like garlic all day)
1/2 C cold water
1/5 t ground black pepper
1 t crushed red pepper, or to taste
2-3 T peeled and freshly grated ginger
2 T kosher salt, or to taste
Mix all ingredients except cold water and chill for an hour. Run the mixture through a meat grinder. Then add the water and mix together in a mixer with a paddle attachment, or by hand with a large spoon.
2 oz salt pork
2 large cloves garlic
4 T fresh sage, chopped
1-2 heads roasted garlic (2 for the true garlic lovers, 1 if you don't want to smell like garlic all day)
1/2 C cold water
1/5 t ground black pepper
1 t crushed red pepper, or to taste
2-3 T peeled and freshly grated ginger
2 T kosher salt, or to taste
Mix all ingredients except cold water and chill for an hour. Run the mixture through a meat grinder. Then add the water and mix together in a mixer with a paddle attachment, or by hand with a large spoon.
Japanese Ginger Dressing
1/2 cup minced onion
1/2 cup vegetable oil
1/3 cup + 1/2 T rice vinegar
2 T water
3 T minced fresh ginger
2 T minced celery
1 1/2 T ketchup
4 t soy sauce
2 t sugar
2 t lemon juice
1/2 t minced garlic
1/2 t salt
1/4 t fresh ground black pepper
Processor together; the onion flavor will be strong on the first day, but will mellow if left overnight in the fridge. Don't be afraid to adjust flavors if you like more or less vinegar, ginger, etc. in your dressing.
1/2 cup vegetable oil
1/3 cup + 1/2 T rice vinegar
2 T water
3 T minced fresh ginger
2 T minced celery
1 1/2 T ketchup
4 t soy sauce
2 t sugar
2 t lemon juice
1/2 t minced garlic
1/2 t salt
1/4 t fresh ground black pepper
Processor together; the onion flavor will be strong on the first day, but will mellow if left overnight in the fridge. Don't be afraid to adjust flavors if you like more or less vinegar, ginger, etc. in your dressing.
Cranberry Jam
I had some cranberries that I didn't use for Thanksgiving and ended up throwing in the freezer. I later turned them in to cranberry jam, which is quite good on toasted muffins with cream cheese. I'm guessing it's also going to go quite well on baked brie.
12 oz fresh or frozen cranberries
1 short cup sugar
1 C water
juice and zest of one orange
pinch salt
Bring to a boil, then simmer for 20 minutes. The jam will thicken as it cools. You may need to use a spoon to crush some of the cranberries.
12 oz fresh or frozen cranberries
1 short cup sugar
1 C water
juice and zest of one orange
pinch salt
Bring to a boil, then simmer for 20 minutes. The jam will thicken as it cools. You may need to use a spoon to crush some of the cranberries.
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