Pressure Cooker Carnitas

Delicious carnitas made so quickly and easily in a pressure cooker. It takes almost as long to cut up the pork into cubes as it does to cook it in the pressure cooker. I don't think I'll ever go back to slow cooking again. Just amazing. Enjoy!

Pressure Cooker Carnitas

Yield: 12-16 servings
Ingredients

• 1 4-5 lbs. pork shoulder, trimmed of excess fat (outside only), cut into 1-1.5 inch "cubes"
• 1 medium onion, diced
• 2 tablespoons garlic powder
• 1 tablespoon salt
• 1 teaspoon chili powder
• 1.5 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1.5 cups water

Cooking Directions

1. Combine dry ingredients.
2. Heat stove top pressure cooker over medium high heat. Brown meat on most sides, if possible.
3. Add spices and mix.
4. Add onions and mix.
5. Add water and mix. Add the bone (from the pork shoulder) and push to the bottom.
6. Cook at medium to medium high pressure for 45 minutes.
7. Release pressure via the quick release method.
8. If you want it crispy, continue below. Otherwise, serve immediately.
9. Remove pork. Uncover and cook one hour to reduce cooking liquid.
10. Set oven to broil.
11. Transfer pork and cooking liquid to large baking sheet.
12. Pull apart larger pieces with two forks, and then press pork into roughly uniform thickness.
13. Place under broiler for 2-5 minutes until browned. Use a large, flat spatula to flip the pork and brown again for 2-5 minutes more.

Vietnamese Ham (Cha Lua)

Vietnamese ham, also know as Vietnamese pork roll or cha lua, is one of the simpler sausages to make. All you need is some ground pork, some seasoning, and baking powder. The baking powder and tapioca flour add the desired bounciness you're looking for. In fact, some chefs bounce the meat on the counter to make sure it's cooked. If it bounces, it's done. To get it just like you would find in a grocery store or restaurant, use the ingredients below. Otherwise, go crazy and mix it up!

This goes particularly well with some stir-fried veggies and rice, in soup, or in spring rolls. The leftovers freeze quite well too. Enjoy!

Vietnamese Ham (Cha Lua)

Yield: 8 servings
Ingredients

• 2 lbs ground pork
• 2 tablespoons fish sauce
• 1 cup water
• 2 teaspoons baking powder
• 2 tablespoons tapioca flour

Cooking Directions

1. In a large bowl, add the pork and fish sauce and mix.
2. In a separate bowl, add the water, tapioca flour, and baking powder and mix.
3. Fold this into the pork. It will be quite moist.
4. Cover and allow to rest at least 6 hrs in the fridge - preferably overnight.
5. When ready to cook, grind the mixture in small batches in a food processor. It’s very important to keep the mixture cold, so only work in small batches and keep remainder in the fridge. The texture should be very smooth.
6. You can either wrap it up in banana leaf or in plastic wrap. Wrapping it in plastic wrap is much faster and easier. The meat will rise and expand a bit when cooked too.
7. Steam for about 20-25 minutes.

Stuffed Roast Pork Loin

This one's a little tricky and takes a little time, yet the roast that emerges is savory with a not-too-sweet stuffing. It's huge and well worth it. It also works extremely well without the stuffing. The brine is just that delicious. Enjoy!

Stuffed Roast Pork Loin

Yield: 8-10 servings
Ingredients

• 2 quarts pork brine
• 2.5 pound pork loin roast
• 1/2 cup fennel, cut into 1 1/2 by 1/2 inch pieces
• canola oil
• 1 teaspoon garlic, minced
• 1 tablespoon onion, chopped
• 1 cup fig and balsamic jam
• 1/4 cup stock
• 1/4 teaspoon dried thyme
• kosher salt and fresh black pepper
Pork Brine
• 1/4 cup honey
• 12 bay leaves
• 3 tablespoons rosemary
• 1/4 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 cup garlic cloves, crushed, skin on
• 2 tablespoons black peppercorns
• 1 cup kosher salt
• 8 cups water
Fig and Balsamic Jam
• 0.8 pounds figs, preferably Black Mission or Kadota, stems removed and coarsely chopped
• 1/2 cup sugar
• 1/4 cup balsamic vinegar
• 1/2 teaspoon black peppercorns, tied in a sachet
• lemon juice

Cooking Directions

Pork Brine
1. Combine all ingredients in a large pot and bring to a boil. Boil for 1 minute, stirring to dissolve salt. Remove from heat and cool completely, then chill before using.
Fig and Balsamic Jam
2. Combine figs, sugar, balsamic vinegar, and sachet in a large saucepan. Bring to a simmer over medium-high heat, then lower to maintain a gentle simmer. Cook, stirring to break up large chunks of fig, until the jam reaches 215 F to 220 F. Remove from heat and remove the sachet. Add lemon juice to taste. Let cool to room temperature.
Pork Roast
3. Pour the brine into a large container and add the pork. Refrigerate for 10 hours but no longer.
4. Remove pork and rinse. Pat dry or let air dry. Discard brine.
5. With a long knife, make a horizontal lengthwise cut all the way through the center of the loin. Work from both ends. Then make a vertical cut to form a cross.
6. Set a rack over a baking sheet and line with paper towels.
7. Heat a small amount of canola oil in a medium pan over medium heat, cook fennel for 2-3 minutes until just tender. Add garlic and shallot and cook for 1 minute. Stir in the jam until warm, then add stock, thyme, and salt and pepper to taste. Stir until combined. Transfer to a bowl and let it cool completely.
8. Preheat the oven to 350 F. Put a roasting rack in a roasting pan and put it in the oven.
9. Meanwhile, use your fingers to widen the cavity in the meat. Stuff the pork loin from both ends all the way to the center. Tie the loin with kitchen twine.
10. Season the loin with salt and pepper all over. Heat some more canola oil in a large pan over medium-high heat until smoking. Brown the loin on all sides, 2-3 minutes per side.
11. Transfer the pork to the roasting pan and roast for 30-40 minutes, or until the pork is 135 F to 140 F. Remove from the oven and let it rest in a warm spot for 30 minutes.
12. Remove the string and cut into 1/4 inch slices. Plate and sprinkle with coarse salt.

Chili with Beer

Some might call this boilermaker chili. Some might call it tailgate chili. Those two names conjure up different meanings for me, especially concerning their list of ingredients, so I simply named this chili with beer.

Like all tomato sauces, this is better as leftovers, though still incredible the day of. The longer it simmers, the better it'll be too. Enjoy!

Chili with Beer

Yield: 8 servings
Ingredients

• 1.5 pounds ground meat (can be anything with or without sausage)
• 1/2 pound dried beans, soaked overnight, sprouted if desired
• 1 28 oz can diced tomatoes with juice
• 1/2 6 oz can tomato paste
• 1 onion, chopped
• 2 celery stalks, sliced
• 1 carrot, sliced
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 small cubes of beef bouillon
• 1/2 cup beer
• 2 tablespoons chili powder
• 1.5 teaspoons Worcestershire sauce
• 1.5 teaspoons garlic, minced
• 1.5 teaspoons dried oregano
• 1 teaspoon cumin
• 1 teaspoon hot sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon salt

Cooking Directions

1. Heat a large pot over medium-high heat. Cook and crumble the ground meat into the hot pan until evenly browned. Drain off fat.
2. Stir in the soaked beans, diced tomatoes, and tomato paste.
3. Stir in the onion, celery, green and red bell peppers, bouillon, and beer.
4. Stir in chili powder, Worcestershire sauce, garlic, oregano, cumin, hot sauce, basil, black pepper, cayenne, paprika, and salt.
5. Stir together, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
6. After 2 hours, taste and adjust salt, pepper, and chili powder as desired. The longer it cooks, the better it'll taste. It'll also get better when refrigerated like most tomato sauce-based dishes.

Croatian Easter Breakfast

Happy Easter, all!

Remember when the Easter Bunny came around and hid eggs for you to find in your yard? And sometimes in your grandparent's yard? And sometimes the park? Man, that bunny can get around! Well that was practically the only tradition I had for Easter every year. I don't recall large family gatherings and lavish meals.

My better half, on the other hand, has grown up with Easter being a huge family get-together. Neither of us are around family this year, so in honor of one of the traditions that her family celebrates, we prepared a traditional Croatian Easter Breakfast...even though she's not Croatian (but her uncle-in-law is).

Honestly, I don't think a tradition could be any easier. 4 things make up breakfast. That's it. They all go hand-in-hand, yes they do. It's quick to prepare as well (unless you make one from scratch). Learn all about Croatian Easter Breakfast. Happy hopping!

Ingredients

Per Person:
1 hard-boiled egg
1 slice of ham
1 green onion
1 slice of raisin bread

Directions

1. Hard-boil an egg. Easy. Done.
2. Heat up a piece of ham (or not - either way works). Easy. Done.
3. Wash a green onion. Easy. Done.
4. Slice one piece of your favorite raisin bread. Easy. Done.

You've gotta love how absurdly simple that was. I did! Yet it tastes great. Most importantly, it brings a little tradition into the home for us to enjoy.

Croatian Easter Breakfast

Happy Easter, all!

Remember when the Easter Bunny came around and hid eggs for you to find in your yard? And sometimes in your grandparent's yard? And sometimes the park? Man, that bunny can get around! Well that was practically the only tradition I had for Easter every year. I don't recall large family gatherings and lavish meals.

My better half, on the other hand, has grown up with Easter being a huge family get-together. Neither of us are around family this year, so in honor of one of the traditions that her family celebrates, we prepared a traditional Croatian Easter Breakfast...even though she's not Croatian (but her uncle-in-law is).

Honestly, I don't think a tradition could be any easier. 4 things make up breakfast. That's it. They all go hand-in-hand, yes they do. It's quick to prepare as well (unless you make one from scratch). Learn all about Croatian Easter Breakfast. Happy hopping!

BBQ Country-Style Pork Spareribs

This is perhaps about the easiest recipe ever for pork spareribs. Really, I don't think it could get any simpler. In fact, it's so simple I think I'll just cut right to it. Enjoy!

Ingredients

country-style pork spareribs
your favorite BBQ sauce

Directions

Preheat oven to 250. Place spareribs in shallow baking pan and bake for 2 hours. Reduce heat to 200, cover ribs with just BBQ sauce so it coats it, and bake again for another 45 minutes to an hour. Sauce with more BBQ if desired.

Serve with a side of beans and veggies.

Juicy Pork Tenderloin

The trick to a juicy pork tenderloin is a good rub and slow cooking.

If you can create a unique rub, such as a wonderful Asian-inspired one of garlic, soy sauce, and ginger, then you're on your way to being in a league of your own. Remember though: slow cooking means low temperatures for a longer time. It'll keep it oh so juicy. Always let your big meat pieces rest for 10-15 minutes to soak back up even more juices.

Disney's Mission Ham and Cheese

Mission® Ham and Cheese

Mission Tortilla Factory

Serves 1

Ingredients

1 Soft Taco Size Flour Tortilla
1 thick slice of deli ham
2 slices of American Cheese

Directions

1. Cook ham in skillet on medium 1 minute, flip, place cheese on ham and continue cooking until cheese softens.

2. Meanwhile, heat tortilla in another skillet on medium-high until it puffs; flip immediately and let heat a few more seconds. Use spatula to scoop ham and cheese onto heated tortilla; fold and serve.

This treat may also be heated on a grill or in a microwave. To microwave, place tortilla on plate and layer ham and cheese on top; microwave on high for 30 to 45 seconds or until cheese softens.

Disneyland's Safari Skewers

Safari Skewers

Bengal Barbecue

Ingredients

1 pound fresh asparagus (thick stalks)
1 pound bacon (regular cut)
1 lemon
Skewers

Directions

Cut asparagus and bacon into thirds. Wrap bacon around asparagus pieces, and skewer (place the pieces on horizontally and not lengthwise - be sure to pierce the end of the bacon to prevent it from unraveling).

Place on outdoor grill, turning frequently. Squeeze some lemon juice over the skewers while grilling.

Skewers are done when bacon is thoroughly cooked, and slightly charred around the edges.

Squeeze some extra lemon upon removing from the grill.

Disneyland's Storytellers Cafe Corn Chowder

Storytellers Cafe Corn Chowder

Grand Californian Hotel

Ingredients

2 ounces diced bacon (part for garnish)
1 teaspoon chopped garlic
1 tablespoon diced onion
10 ounces roasted corn kernels
8 ounces chicken stock
4 tablespoons butter
4 tablespoons flour
2 ounces heavy cream
6 ounces pulled cooked chicken meat
4 ounces diced Yukon gold potatoes
1 teaspoon chopped cilantro leaves (garnish)
Kosher salt and black pepper, to taste

Directions

Sauté 1/2 of the diced bacon. When it is done, drain the fat, then add the garlic, onion and sauté until transparent, but not brown. Add the roasted corn and chicken stock.

Bring the soup to a low boil. In a separate sauté pan, prepare a roux combining equal parts of melted butter and flour. First, melt 4 tablespoons butter in the hot pan, then add 4 tablespoons flour using a wire whip until the mixture is smooth. Let roux cook until the moisture is cooked out. Allow roux to cool on stovetop.

Meanwhile, let the soup boil on low heat for 1/2 hour. Then add the cooled roux into the soup use a wire whip to incorporate the roux into the soup. After the roux is completely incorporated, constantly stir soup to keep from burning or roux from sticking to bottom of pan.

Add the cream, pulled chicken meat and diced potato. Let simmer for 1/2 hour.

Meanwhile, cook the remaining bacon until crisp. Drain grease and chop into small pieces. Place in separate container.

Take cilantro bunches and wash. Dry cilantro. Chop cilantro with no stems (very small pieces.) Place in separate container. As soup is done simmering, add kosher salt and black pepper to taste.

Place finished soup in hot soup bowls. Top with garnish of bacon and cilantro right in the center of bowl.

Disneyland's Blue Bayou Pork Loin with Root Beer Spiced Apples

Pork Loin with Root Beer Spiced Apples

Blue Bayou

Pork Loin

Ingredients

5 lb. Pork Loin
1 ½ oz. Jerk Seasoning

Directions

Preheat oven to 350 degrees F.

Rub jerk seasoning all over pork loin. Place loin in oven. Roast for about one hour and ten minutes or until internal temperature reaches 155 degrees Fahrenheit.

After done, let pork loin rest in a warm place for five minutes. Serve with Blue Bayou Root Beer Spiced Apples. (See Below)

Root Beer Spiced Apples

Ingredients

2 lbs. Granny Smith Apples (About 4 large)
6 oz. Brown Sugar
2 T. Cinnamon
1.5 t. Cornstarch
2.5 c. Root Beer Soda
1 t. Nutmeg
1/8 t. Ground Cloves
1 ½ t. Cold Water

Directions

1. Core, peel and cut apples into wedges.

2. Combine root beer, nutmeg, cinnamon and cloves into a saucepan. Bring to a boil and stir frequently.

3. In a separate bowl, mix cornstarch and a little water to make a thin paste.

4. When the mix starts boiling, add the cornstarch paste and stir well.

5. Add the apples and bring to a boil. Reduce heat and let it simmer for 10 minutes. Stir frequently. Serve partially over the pork loin on the plate.

Disneyland's Blue Bayou Chicken Florentine

Blue Bayou Chicken Florentine

Ingredients

4 7oz. chicken breast (with skin)
1 cup Florentine sauce (see below)
3 oz. chopped fresh or frozen spinach
3 oz. grated cheddar cheese
2 oz. cooked and chopped bacon
seasoned salt to taste
2 Tbsp. melted butter

Directions

If fresh spinach is used, it must be blanched. Preheat oven to 375 degrees.

In mixing, combine spinach, bacon and cheese; set aside.

Open chicken breast and sprinkle with seasoned salt. Stuff with spinach mixture.

Fold and place seam side down in baking dish. Brush with melted butter and sprinkle outside with seasoned salt.

Bake in preheated oven for 20 - 25 minutes. Top with Florentine sauce and serve over rice.

Florentine Sauce

Yields 2 cups

Ingredients

2 tsp. unsalted butter
2 tsp. flour
3 tsp. unsalted butter (room temp)
1 1/2 finely chopped onions
3 sliced medium mushrooms
2/3 cup white wine
1/4 cup chicken broth
2 chicken bouillon cubes
1 cup heavy cream
1 Tbsp. diced pimentos
1 tsp. chopped fresh parsley
1 tsp. chopped fresh chives
1/4 cup fresh lemon juice
salt and white pepper to taste

Directions

Blend together flour and 2 tsp of the butter; set aside.

Saute' onions and mushrooms in 1 tsp. butter (do not allow onions to brown). Add white wine and reduce completely. Add remaining ingredients. Bring to a simmer and slowly add the flour/butter mixture a little at a time until desired thickness is achieved. Continue cooking at a simmer for 8-10 minutes.

Disneyland's Blue Bayou Jambalaya

Jambalaya

Blue Bayou, French Market Restaurant

Yield: 6-8 servings

Ingredients

1 lb boneless fresh pork, diced into 1/2 inch cubes
3 T. vegetable oil
1/4 t. black pepper, freshly ground
1/4 t. thyme, dried
1/4 t. garlic powder
1 16-oz. can tomatoes, crushed
4 c. water
1 1/4 c. rice, uncooked
2 chicken bouillon cubes
1 1/2 c. onion, diced
1 c. celery, diced
1 c. green bell pepper, diced
3/4 c. zucchini, diced
1 t. yellow chili pepper
1/4 c. scallions, chopped
1 T. parsley, chopped
1 c. ham, diced
1 c. Polish sausage, cooked & diced
1 c. Italian sausage, cooked & diced
1 c. okra, frozen, cut
1 1/2 c. small shrimp, cooked

Directions

In a large saucepan, sauté pork in oil over medium heat for 15 minutes, stirring occasionally.

Add pepper, thyme, garlic powder, and tomatoes. Cover and cook for 15 minutes.

Add water, rice, bouillon cubes, onions, celery, green pepper, zucchini, chili peppers, scallions, and parsley. Bring to a boil.

Stir to blend ingredients, cover and simmer for 10 to 15 minutes. Stir once or twice and add remaining meat ingredients.

Cook for another 10 minutes and add okra and shrimp.

Heat well and serve hot.

Disneyland's Blue Bayou Monte Cristo Sandwich

Blue Bayou, Café Orleans

Disneyland's Blue Bayou Monte Cristo Sandwich

Yield: 1 sandwich
Ingredients

• 1 oz sliced turkey meat
• 1 oz sliced Swiss cheese
• 1 oz sliced ham
• 2 slices white bread

Cooking Directions

1. Make a sandwich using first turkey, then Swiss cheese, then ham.
2. Cut sandwich into quarters. Use toothpicks to hold sandwich together.
3. Dip sandwich in egg batter (below) and fry in 360 degree oil until golden brown.
4. Remove toothpicks and sprinkle with powdered sugar.
5. Serve with whipped raspberry jelly (below).

Batter

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon baking powder
• 1 1/3 cup water
• 1 egg

Cooking Directions

1. Sift flour, salt and baking powder together. Add water to beaten egg and add to flour mixture and mix well. Set aside. (Yields 2 c. batter)

Whipped Jelly

Ingredients

• 8 oz apple jelly
• 8 oz raspberry jam
• 8 oz half and half

Cooking Directions

1. Combine apple jelly and raspberry jam in blender at slow speed.
2. Add half and half, and whip in blender at high speed.

Corned Pork and Cabbage

Tired of the same old corned beef and cabbage? Try a different take on a classic recipe.

Pork tenderloin replaces the corned beef in this variation. Don't have a spice packet with your pork tenderloin though, now do you? No problem!

Just take some salt, whole peppercorns, and whole garlic, mix with water, and marinade the pork. Then cook as you would the corned beef. Fantastic! and less fatty. Enjoy!

Burger a la King

What's that? You want a burger Elvis would enjoy? Well then you've come to the right place! Peanut butter, bananas, and most importantly bacon make a surprising appearance on top of this monster of a burger.

This was prepared as part of Denny's and Foodbuzz BACONALIA challenge and is an entry for a chance to win.

A burger fit only for a King. It's good to be The King.

Pork Donburi

Donburi is an amazing blend of meat, egg, and veggies (mostly onions). So flavorful, so delicious, you can't ever put the bowl down once it's in your hands. If you've ever had Tonkatsu donburi (fried pork cutlet), this is the healthy version. Absolutely as wonderful, and so so so good! Just like the Oyako Donburi.

A couple notes: you can definitely take out the sugar. We left it in and I'm sure it tastes more authentic like that, but it's not needed. You can cut the oil in half as well without any problems. If you're worried about the sodium content, don't add the salt either because that can always be added on top. The type of rice (Japanese) really does make a difference, but of course, it can be done with any kind of rice.

Pork Donburi

Ingredients

• 1 tablespoon oil
• 2 pork chops, cut into strips
• 1 onion, thinly sliced
• 2/3 cup chicken broth
• 1/2 cup mushrooms, sliced
• 1 carrot, julienned
• 1 teaspoon sugar (optional)
• 2 tablespoons soy sauce
• 1/2 cup green onions, chopped
• 6 eggs, beaten

Cooking Directions

1. Heat oil in a large skillet over medium-high heat. Saute pork strips and onion until the pork is cooked through, about 5 minutes. Drain off as much liquid as possible.
2. Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar and soy sauce. Simmer for 3 more minutes.
3. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes.
4. Serve over brown rice.

Porkchops a la Necessity

Sometimes we cook out of necessity, right? I mean we're hungry (starving, even), and it might seem like a better idea to order out. But there's that leftover onion or tomato or pork in the fridge that you know needs to be eaten. Hence, Porkchops a la Necessity was born!

A potent combination of pork and spices, simmered together with potatoes, tomatoes, carrots, onions, and garlic. Sometimes necessity works! It being the mother of invention and all. Enjoy!

Gyoza

Have you ever made gyoza before? Or any other kind of dumpling/potsticker/bun? I made some BBQ Pork Buns a long time ago, and the cooking of them is quite similar (though these are nothing like them in the end).

So simple, so tasty. Why bother buying them frozen at the store again? Never again, I say!

The beauty is that the filling can be done with just about anything. Go vegetarian instead of pork. Use the same hoisin chicken that we used here. All you need is a little imagination, and sky's the limit.

I even included the recipe for the gyoza dipping sauce. Aww, how nice of me. Enjoy!