Friday, February 6, 2015

Friday Foodday

Happy Friday lovebugs,
Here are my favorite recipes this week. 

Blackberry Manhattan
c/o Fogged in Lounge
  • 2 oz bourbon 
  • 1/2 oz sweet vermouth
  • 1 barspoon blackberry brandy 
  • 1 dash Fee Bros Old Fashion Aromatic Bitters
  • Lemon twist
Stir with ice and strain into a chilled cocktail glass. Do the twist.

Chicken and Wild Rice Soup
  • 2 TBS butter
  • 2 TBS olive oil
  • 1 small onion, diced
  • 2 carrots, chopped
  • 6 celery stalks, chopped
  • 8 ounces mushrooms, chopped
  • 3 garlic cloves, minced
  • 4 TBS flour
  • 32 ounces low sodium chicken stock (or vegetable stock)
  • 1 TBS soy sauce
  • 3 bay leaves
  • ½ cup wild rice
  • 2 cups shredded chicken (a rotisserie chicken works great for this)
  • ¼ cup half and half or 2% milk
  • 2 TBS thyme, chopped
  • ½ tsp salt
  • ½ tsp ground black pepper

  1. In a large soup pot, melt the butter and olive oil over medium heat. Add the onion, carrot and celery and cook for 7-8 minutes or until onions are soft and translucent.  Add the mushrooms and garlic and cook for 6-7 more minutes, until the mushrooms are cooked through.
  2. Sprinkle the flour on top of the vegetables, stir, and cook for 3-4 minutes, stirring frequently until flour is brown and cooked through.
  3. Add the chicken stock and soy sauce. Stir well to incorporate flour, then add the bay leaves. Over medium-high heat bring soup to a boil, then turn heat down to medium-low and simmer for 30 minutes.
  4. Add the wild rice and thyme and simmer for another 35 minutes.
  5. Add the chicken, milk, salt, pepper and cook on low for 20 more minutes.
  6. Serve hot in soup bowls with additional thyme if desired. Enjoy!

Easy Hawaiian Kalua Pig
3 1/2 pound Boneless Pork Shoulder or "Butt"
2-3 Tbsp Hawaiian or Course Sea Salt
1 tsp Fresh Ground Pepper
3 Tbsp Vegetable Oil
3 Tbsp Liquid Smoke
12 ounce can Guava Juice
Remove pork shoulder from the fridge, one hour prior to cooking to allow it to take the chill off and promote even cooking.  Season with salt and pepper on all sides.
Preaheat oven to 300 degrees.
With dutch oven over burner over medium heat, add vegetable oil to the pan and heat until shimmering. Sear all sides of the pork until golden brown on all sides, ensuring to not switch sides until the pork naturally releases from the pan before switching to a new side to sear.
Sprinkle with liquid smoke, water and guava juice. Cover pork, and place in the oven. Uncover every hour to baste pork.
Remove from the oven between 5-6 hours, when the pork easily shreds with two forks. Let rest for 20 minutes after removing from the oven before completing shredding. Serve while hot.

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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.