April 22, 2009 by Scott.

Yield: 1 gallon

Ingredients:
2 # Celery Root
2 oz. Black Truffle
2 tbsp. Truffle Oil
1 ea. Apple, chopped
1 c. Apple Juice
1 c. Veal Stock (Demi)
1 c. Heavy Cream
1 c. White Wine
4 clove Garlic, chopped
1 ea. Shallots, chopped

Directions:
Peel and dice celery root, set aside. In a hot saucepan sauté shallot, garlic and celery root, caramelize until brown. Add black truffles and apple. Deglaze with white wine reduce by half. Add veal stock and heavy cream, reduce by half again. Simmer for ¾ of an hour. Puree and pass through a chinois. Season to taste. Add truffle oil to garnish.

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April 13, 2009 by Scott.

Ingredients:
- 5 to 6 lbs Pork Butt or Shoulder
- 2 (4 oz) cans Ortega green chilies, diced
- salt to taste
- garlic powder to taste
- chili powder to taste
- 1 (7 oz) can green chili salsa

Directions:
1. Cube pork and work seasoning into cubes. Let sit over night (or at least a few hours before cooking)
2. Flour meat and brown quickly (be sure pan is VERY hot)
3. After cubes are browned, drain extra fat from mixture
4. Add peppers and salsa (potatoes or rice if used.
5. Put into slow cooker (all day)

Serve with tortillas; garnish with sour cream or grated cheese (optional)

Posted in Mexican, Pork | No Comments »

April 13, 2009 by Scott.

Ingredients:
- 2 pkg Top Ramen (any flavor)
- 3/4 cup canoloa oil
- 1/4 cup packed brown sugar
- 3/4 cup butter
- 2 pkg broccoli slaw
- 1/2 cup almonds (slivered)
- 1/2 cup sunflower seeds
- 1/2/ cup green onions

Directions:
1. Chop Ramen in plastic bag
2. Brown chopped Ramen and almonds in butter
3. Mix oil, brown sugar and 1 Ramen seasoning package in a bowl, then pour over slaw
4. Add browned Ramen and sunflower seeds and top with green onions

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