Freshly Juiced Spicy Bloody Mary with Roasted Tomato and Garlic

Posted on January 31, 2017 by admin
Freshly Juiced Spicy Bloody Mary with Roasted Tomato and Garlic
It’s the weekend. Maybe you had a few too many the night before. Maybe you just want to get an early start. Either way, the Bloody Mary is a go-to brunch classic. But can you improve on a classic? Making the flavor pop Most people use canned tomato juice to make a Bloody Mary. But, on the other hand, fresh tomato juice doesn’t quite have the strong flavor you need. Raw vs. cooked This recipe splits the difference between raw and cooked for a vibrant dance of new flavor combinations. By roasting both the tomatoes and the chopped garlic, you’ll delight your palate with an earthy, pungent complexity. Freshly juiced celery and bell pepper give a sweet veggie middle ground. And the optional juiced jalapeño and hot sauce kick the whole drink into spicy high gear. Serving this up will charm even the grumpiest of late sleepers.
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Ingredients
  1. 4 medium-sized Roma tomatoes
  2. 2 stalks celery
  3. 2-3 cloves of Garlic diced/minced
  4. 1 large red bell pepper, seeded.
  5. 1 jalapeño seeded (optional)
  6. ½ cup Vodka
  7. 2 cups ice cubes
  8. Splash of hot sauce (optional)
Instructions
  1. Cut the roma tomatoes in half length wise and sprinkle minced garlic over them.
  2. Place on the roasting rack and roast in your coutertop oven at 375°F for 10 minutes or until roasted and soft.
  3. Juice the celery and red bell pepper and jalapeño.
  4. In blender, blend the roasted tomatoes on blend setting until smooth.
  5. Add the fresh juice and blend for a few seconds more. If you want more spice add splash of hot sauce.
  6. Stir in vodka and poor over ice and garnish with a stick of celery and a slice of lime.
Notes
  1. Yields: 22 oz
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Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Chorizo & Sweet Potato Chili

Posted on January 31, 2017 by admin
Chorizo & Sweet Potato Chili
Serves 6
A fun twist on a game day and cold weather classic!
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Ingredients
  1. 8 ounces Mexican chorizo
  2. 1 small onion
  3. 1 clove garlic
  4. 1 small sweet potato
  5. 1 8-ounce can diced Rotel brand tomatoes
  6. 1 8- ounce can kidney beans
  7. 1 8-ounce can black beans
  8. 1 6-ounce can tomato paste
  9. 1 tablespoon chili powder
  10. ½ teaspoon cumin
  11. ½ teaspoon oregano
  12. 3 cups vegetable stock or water
  13. 1 bunch green onions
Instructions
  1. Squeeze the chorizo out of its casing and into a large pot. Cook the chorizo over medium heat, breaking it up as it browns. After it is fully browned, drain the excess fat from the pot (if desired).
  2. While the chorizo is browning, dice the onion and mince the garlic. Add them to the pot after draining the fat. Continue to stir and cook. Peel the sweet potato and cut it into ½ inch cubes. Add them to the pot and continue to stir and cook.
  3. Rinse and drain the beans in a colander. Add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water. Stir until everything is well combined. Place a lid on the pot and allow the chili to come up to a simmer. Let the chili simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened. Serve hot, topped with sliced green onions.
Notes
  1. Optional toppings: cheese, tortilla chips, sour cream.
  2. Recipe adapted by Chef Jennifer Hill Booker, used with permission
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Pulled Pork

Posted on January 26, 2017 by admin
Pulled Pork
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Ingredients
  1. 2 TBSP olive oil
  2. 1 small onion, chopped
  3. 2 cloves garlic, minced
  4. 1 tsp pimento (smoked Spanish paprika)
  5. 1 (18 oz) bottle of barbecue sauce
  6. ¼ cup beer or water
  7. 2-3 TBSP chipotle pepper sauce, or to taste
  8. 2 – 2 ½ pound pork tenderloin, trimmed and cut in 1 ½ inch slices
Instructions
  1. Heat the olive oil in the PC8-PRECISION pot over medium heat.
  2. Add the onion and garlic; cook, stirring constantly until the onion is soft. Add the pimento and cook 1 minute longer.
  3. Add the barbecue sauce, beer, chipotle pepper sauce and pork.
  4. Close the PC8-PRECISION.
  5. Program 15 minutes into the timer and select Prog 3. Turn the heat to high.
  6. After hearing the first audible signal and the countdown begins, reduce the heat to a low setting that allows the pressure indicator to remain in the upright position with a constant, yet gentle and steady release of steam.
  7. Upon hearing the second audible signal, turn off the heat and move the program selector to Pressure Release.
  8. When the cooking cycle is complete and the pressure has been released, the final signal will be heard. Open the PC8-PRECISION.
  9. Using a slotted spoon, remove pork to a cutting board. While still warm, shred meat using two forks.
  10. Return shredded pork to sauce in pot and simmer 5 – 10 minutes, uncovered.
  11. Serve pulled pork on soft sandwich buns or as sliders on small buns.
Notes
  1. Recipe courtesy of All Clad
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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