Sous Vide Cuban Mojo Pork Slices

 

 

1 Peter 2:13-16

[13] Be subject for the Lord’s sake to every human institution, whether it be to the emperor as supreme, [14] or to governors as sent by him to punish those who do evil and to praise those who do good. [15] For this is the will of God, that by doing good you should put to silence the ignorance of foolish people. [16] Live as people who are free, not using your freedom as a cover-up for evil, but living as servants of God.

An ej original recipe!

Cook time 8 hours

Cook temp 176 degrees

5-6 lb pork butt roast, cut into 1/2 slices

4 hour Marinade or overnight 

1/8 c orange juice

1 c water

2 limes juiced

1 T mushroom Soy sauce

2 T roasted Garlic

1 Jalapeño, sliced  

1 T pickled Ginger, diced

1 t Toasted Cumin 

1 t Salt and 1 t pepper 

Place pork slices in marinade, divided between 2 bags.

Press out air.

Marinate 4 hours to overnight.

Overnight is better.

Double bag.

In outside bag, place 2 butter knives to help keep bags submerged.

Press out air from both bags.

Heat Sous Vide cooker to 176 degrees.

Cook 8 hours.

Dry off with paper towels.

Sear in oil or clarified butter.

Serve in sandwiches.

Panko Cornmeal Fried Squash with Jalapeno

 

 

Galatians 1:9

[9] As we have said before, so now I say again: If anyone is preaching to you a gospel contrary to the one you received, let him be accursed.

4 yellow squash, chopped

1 seeded and sliced thin jalapeno 

1 onion

1 whole egg

Seasoned salt

Black pepper

Garlic granules 

1/2 c cornmeal 

1/2 c panko

Heat oil in large skillet to medium heat.

Add squash to hot oil.

Let fry in hot oil until squash begins to brown then flip.

Repeat until squash is crispy. 

Sous Vide Chicken Roulade

Psalm 120:1

 [1] In my distress I called to the LORD,

        and he answered me.

An ej original recipe!

Cook time 2:00 hours

Cook temp 150 degrees 

4 large boneless skinless chicken breast, butterflied and flattened

Salt and pepper to taste

 

Bacon grease

Stuffing

Spinach leaves

Havarti Cheese, cut into strips

Fresh Pico de gallo, drained 

Garlic granules 

After the chicken is butterflied and pounded, add a tsp of pico, a few spinach leaves, sprinkle a little garlic and cheese strips.

Roll up.

You can have 4 large rolls or cut each in half and get 8 small.

Place chicken on plastic wrap, such as Saran Wrap, and tightly wrap, squeeze and place in freezer gallon zip lock bag.

Repeat until all rolls are in a line at bottom of bag.

Press all air out then double bag.

Weight down with 2 butter knives.

Remove to plate, rest 5 minutes.

Pat dry.

Heat skillet, add bacon grease and sear. 

To serve, slice into rounds!

Sweet and Spicy Cowboy Candy

 

Psalm 121

    [1] I lift up my eyes to the hills.

        From where does my help come? 

    [2] My help comes from the LORD,

        who made heaven and earth.

    [3] He will not let your foot be moved;

        he who keeps you will not slumber. 

    [4] Behold, he who keeps Israel

        will neither slumber nor sleep.

    [5] The LORD is your keeper;

        the LORD is your shade on your right hand. 

    [6] The sun shall not strike you by day,

        nor the moon by night.

    [7] The LORD will keep you from all evil;

        he will keep your life. 

    [8] The LORD will keep

        your going out and your coming in

        from this time forth and forevermore.

 

 

An ej original recipe!!

 

 

Cowboy Candy (small batch)

1/2 c sugar

1/4 c Apple cider organic vinegar ( with the mother)

1/4 t toasted cumin

1/4 t turmeric 

Pinch of kosher salt

1 t chopped picked Ginger 

6 large jalapeño, sliced with seeds

1 small sweet onion, chopped

1/2 c red bell pepper, chopped

Place sugar, seasonings and vinegar in small pot.

Slice jalapeños, leaving seeds,

Chop onions, bell peppers, and pickled ginger.

Add to sugar mixture and bring to a light boil.

Boil 5 minutes, remove drained veggie mixture to your clean jar.

Boil the juice another 3 minutes. 

Pour over veggie mixture.

To serve, slather cream cheese on a party cracker and top with a little of the cowboy candy.

Sous Vide Greek Style Boneless Country Ribs

Psalm 119:156

    [156] Great is your mercy, O LORD;

        give me life according to your rules.

An ej original recipe!

Cook Temp 140 degrees

Cook Time 3:30 hours - 4:00

8 Boneless country style Ribs

2 t Bacon grease

1/2 t Lemon zest

1/2 of a Lemon juiced over Ribs 

2 t Honey

1/2 t Greek seasoning* on each rib

Grease Ribs with bacon fat.

Drizzle honey lightly over Ribs.

Squeeze lemon over Ribs.

Zest lemon peel lightly over Ribs.

Add 1/2 t Greek seasoning on each rib.

Cook according to machine directions.

After cooking, remove to hot skillet.

Sear.

Turn off heat.

Add 1/8 whiskey, turn back on.

Add 1/8 water, lay foil loosely over skillet 

and simmer 5 minutes.

Rest 5 minutes and slice thin.

Drizzle sauce.

To serve

Honey tomato chutney aioli*

Squeeze of lime!

https://aintnocookinglikemommas.blogspot.com/2015/07/greek-seasoning.html

https://aintnocookinglikemommas.blogspot.com/2015/06/honey-tomato-chutney-aioli-knock-off.html