Puerco Adobo

Ingredients:
2 pounds pork tenderloin
1 12 ounce jar of jalapeño peppers, undrained
4 tablespoons oregano
4 cloves garlic, chopped
2 teaspoons ground cumin
4 teaspoons cider or red wine vinegar
4 tablespoons olive oil
1 teaspoon black pepper
1/2 teaspoon salt

Combine all the ingredients, except the pork, in the blender or food processor.

Place the pork tenderloins in a large plastic food storage bag, or glass dish and immerse in the

marinade from the blender.

Cover and marinate in refrigerator 4-24 hours.

Let the tenderloins sit out when you start your BGE, to get to room temperature.

Fire up the BGE, and bring it up to 300°-325°. A light wood, like apple or cherry would be

appropriate to the delicate nature of the pork, or no wood at all. Up to you.

Stabilize temperature, and place pork on, direct.

Turn after ten minutes, and spoon on some of the reserved marinade.  Repeat after ten minutes on

other side.

Pull your tenderloin off when internal temp hits 145°-150°, lower if you like a little more pink in the

middle.

 

Rev'd Up Black Beans

A tasey twist on standard black beans.  This is not our favorite bean recipe, but not bad for something different..

Ingredients:
1 can (15 oz) black beans
1/2 cup onion -- chopped
1/2 cup bell pepper (red) -- (chopped)
1 jalapeno pepper, seeded and diced
4 cloves garlic - diced
1/4 cup celery -- chopped
1/4 cup carrot -- chopped
1/2 cup cilantro -- chopped fine
1 lime (juiced), plus the zest
1 -2 dash Hot Pepper Sauce (to taste)

Prepare all ingredients as described.

Put all ingredients into a small cast iron Dutch oven to be used on a BGE or other grill, or can be cooked on a kitchen stove.

Cook over medium heat until almost boiling.

Reduce heat, or move to cooler grill location, and continue simmering for approximately 30 minutes. Can be cooked longer for more flavor blending.

King Ranch Chicken

This is one of our favorite all time meals.  Leftovers are also really good at work the next day.

Ingredients:
2 tablespoons butter
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cups chopped cooked chicken
1 10 3/4 oz can cream of chicken soup
1 10 3/4 oz can cream of mushroom soup
1 10 oz can diced tomatoes and green chilies, undrained
1 teaspoon chili powder
1 teaspoon ground cumin
2 tablespoons hot sauce
2 cups coarsely crushed tortilla chips
2 cups (8 oz) shredded cheddar cheese

Melt butter in a medium skillet over medium high heat.  Add chopped onion and bell peppers, sauté 8

minutes until tender.  Stir in chicken and the next 6 ingredients: cook, stirring occasionally, 2 minutes. 

 

Place half of crushed tortilla chips in a lightly greased 13*9 inch pan.  Layer with half each of chicken mixture and the shredded cheese.  Repeat layers, ending with cheese. 

 

 

 

Bake, uncovered, at 325 for 45 minutes or until mixture is thoroughly heated.

Hot & Spicy Italian Drip Beef

We got this recipe from the Pioneer Woman website.  This is very good Italian beef and freezes well.

Ingredients:
2 Tablespoons Olive Oil
2 whole Chuck Roasts (2 1/2 To 3 Pounds Each)
Salt And Pepper
32 ounces, fluid Beef Stock
1 can 28 Ounce Crushed Tomatoes
1 jar (16 Ounce) Pepperoncinis, With Juice
1 jar (16 Ounce) Roasted Red Peppers, Drained
2 jars (4 Ounces Each) Pimentos
1 Buttered, Toasted Rolls (optional)
1 Provolone OR Mozzarella Cheese

Preheat oven to 300 degrees.

Heat the olive oil in a heavy, large dutch oven over high heat. Salt and pepper the chuck roast on both sides, then sear each roast until deep golden brown on both sides, about 1 1/2 minutes per side.  Remove roasts from pot and set aside on a plate.

Reduce heat to medium. Pour in beef stock, whisking to scrape the bottom of the pan. Pour in crushed tomatoes, pepperoncinis (with the juice), and the drained hot cherry peppers. (NOTE: You can use whatever jarred peppers you like!) Stir to combine, then add the roasts back to the pot.

Place the lid on the pot and place the pot in the oven. Cook for 4 hours, or until meat is fork tender. If it's not, return the pot to the oven for another 30 to 45 minutes, or until it's falling apart. If you have time, allow the pot to cool slightly, then place it in the fridge for several hours to allow fat to harden at the surface. Use a spoon to scoop out the hardened fat (some fat is okay!) then heat it up again on the stovetop.

When the meat is heated again, remove the roasts to a cutting board. Use two forks to shred it into big chunks, then return the meat to the cooking liquid.

Serve on toasted deli rolls with cheese melted on top (with extra peppers over the cheese!).  We used our Panini Maker to toast the buns on both sides.

Venison Chili

This was fantastic.  My wife is not a big fan of venison and she absolutely loved this recipe

Ingredients:
2 pounds ground venison
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.

In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)