Tag: main course
Pumpkin Pecan Pancakes
Pumpkin Pecan Pancakes
There is a weird phenomena in the canned pumpkin world where every recipe under the sun requires 2 cups of pumpkin purée to make a pie. But canned pumpkin has 1 1/2 cups in it. So you have to buy 2 cans and are stuck with an extra cup of the pumpkin purée. What in the fuckity fuck!? This is a great recipe to use up that leftover pumpkin instead of freezing until next thanksgiving. These pancakes are light and fluffy and will make you want to by canned pumpkin on the regular.
Ingredients
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp allspice
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/2 cup pumpkin puree
- 3 tbsp butter melted
- 1 cup whole milk
- 2 large eggs beaten
- 3 tbsp maple syrup plus more for serving
- 1/2 cup pecans chopped
- vegetable oil
Instructions
- Mix together the dry ingredients.
- In another bowl, whisk together the pumpkin purée and melted butter. Then whisk in the milk and eggs.
- Whisk the dry ingredients into the wet ingredients. Stir in the maple syrup and pecans.
- Heat up a tbsp of oil as needed in a nonstick pan or griddle over medium heat. Ladle 1/4 cup of the batter per pancake onto the pan.
- Vook for 2-3 minutes on the first side, then flip and cook for 30 seconds on the other.
Powdered Beef (Carne en Polvo)
Powdered Beef (Carne en Polvo)
Powdered beef is commonly eaten in Colombia as part of a bandeja paisa platter. Flank steak gets marinated, boiled, then pulverized in a food processor until it resembles a powdered form. Carne en polvo is great for little kids who might have a problem chewing pieces of steak. Not me. I was consuming meat at 6 months old like a champion.
Equipment
- food processor
Ingredients
- 1 lb flank steak
- 5 cups watet
- 3 garlic cloves minced
- 2 green onions chopped
- 1/2 cup white onion chopped
- 1/2 tsp ground cumin
- salt and pepper to taste
Instructions
- Place the flank steak in a storage bag with the garlic, green onions, white onions, cumin, salt, and pepper. Marinate for 24 hours.
- Put the flank steak in a pot of water.
- Bring to a boil, then reduce the heat to medium low. Simmer for an hour.
- Strain the meat. Let cool.
- Cut up the flank into chunks and place in a food processor.
- Process until it is finely shredded.
Cayenne Honey Glazed Smoked Meatloaf
Cayenne Honey Glazed Smoked Meatloaf
Growing up, meatloaf and mashed potatoes with meatloaf gravy was one of my favorite meals. I can’t remember the last time I’ve even thought about making it…until I got a smoker. This might be the best meatloaf I’ve ever eaten. It was flavorful, moist and juicy, and gone after 3 meals. The beauty of meatloaf is that you can throw just about anything in it. I think there are couple of necessities that a good meatloaf requires. Regardless of what meat you use, it shouldn’t be lean. Anything more than 85% lean meat will be dry. Meatloaf will need a filler and a binder; that being breadcrumbs and an egg. This will keep the meatloaf tender. For flavoring, grated carrot, celery, and onion really make the loaf taste more luxurious then it really is. Beyond that, you can add any seasoning that suit your taste buds.Smoking the meatloaf slowly adds so much smokiness to the loaf, you’ll wonder why you don’t see more people doing this. I used hickory wood for the smoking process, but pecan, mesquite, oak, or applewood are all equally good depending on the flavor your going for. After adding all of the ingredients and forming the meatloaf, it weighed about 4lbs. This took 2 hours of smoking before the glaze was applied, plus an extra 30 minutes to allow for caramelization.
Equipment
- Electric Smoker
Ingredients
- 3 lbs 85% lean ground beef
- 1 1/2 cups breadcrumbs
- 1 large egg
- 1 medium onion grated
- 1 medium carrot grated
- 1 stalk celery grated
- 6 garlic cloves minced
- 1/4 cup parsley chopped
- 1/2 cup milk
- 1 tbsp dijon mustard
- 1 tbsp salt
- 2 tsp black pepper
- 2 tsp paprika
Cayenne Honey Glaze
- 3 tbsp honey mixed with a pinch of cayenne
Meatloaf Sandwich
- 1 tbsp butter
- 2 slices leftover meatloaf 1” thick
- 2 slices wide pan bread
- 2 slices provolone cheese
- 1/4 cup onions sliced into rings
- tomato sliced
- bbq sauce
Wood Chips
- hickory wood chips
Instructions
- Add all of the meatloaf ingredients in a bowl.
- Thoroughly mix.
- Form into a loaf. Cut cross hatches into the top.
- Allow to rest at room temperature for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the meatloaf in the smoker.
- At the 2 hour point, brush the meatloaf with the cayenne honey. Smoke for 30 more minutes.
- Allow to rest for 15 minutes before slicing.
