Cherry Vanilla Almond Bread
Serve warm with a droll op of butter. Turn any leftovers into French toast.
Tag: snack
Legapu (Piri Piri Watermelon)
Legapu (Piri Piri Watermelon)
This is a simple no brainer recipe, but is nothing short of tasty. In Botswana, legapu means watermelon; where the fruit originated from some 5000+ years ago. The watermelon gets sprinkled with piri piri chili powder; giving a nice contrast between refreshingness and spicy.
Ingredients
- watermelon cut into 2” cubes
- piri piri chili powder or regular chili powder
Cachapas (Venezuelan Corn Cakes)
Cachapas (Venezuelan Corn Cakes)
Corn is an important staple of Venezuelan cuisine. These cachapas are a thin pancake made out of corn, milk, eggs, and masa flour. They are served folded over, almost like an omelette, filled with a variety of cheeses such as cream cheese, mozzarella, and homemade farmer’s cheese. Besides the sweet cheese filled variety, there are large savory cachapas filled with meats, veggies, multiple sauces, etc; a lot like Venezuelan sandwiches.
Servings: 6 cachapas
Equipment
- food processor
Ingredients
- 2 cups corn
- 1/4 cup masa flour
- 1/2 cup whole milk
- 1 large egg
- 1 tbsp sugar
- 1 tsp salt
- 4 tbsp butter for frying
Cheese Filling
- 2 oz cream cheese
- 1 oz queso fresco
- 1 tsp sugar
Instructions
- Blend the cream cheese, queso, and sugar in a food processor until smooth anc spreadable. Scoop out and set aside.
- Add all of the cachapas ingredients to the food processor.
- Process until smooth. Let sit for 10 minutes before using.
- Melt the butter on a griddle over medium heat. Ladle a 1/2 cup of the batter per cachapas into the pan. Cook for 4-5 minutes until golden brown and crispy.
- Flip.
- Place a good dollop of the cheese spread on the bottom half of each cachapas. Cook for 3 minutes.
Pork Jerky
Pork Jerky
I must admit, I’ve never had pork jerky before. It’s something that you’ll rarely find anywhere, and that’s a damn shame. I used the same marinade that I used for my beef jerky recipe. It turned out equally as good, maybe even better then the beef. I used pork sirloin for the cut. It is inexpensive, tender, and minimally fatty. You could also use straight up boneless pork loin; just make sure to trim the fat from the outside.
Equipment
- Electric Smoker
Ingredients
- 3 lbs pork sirloin sliced between 1/8”-1/4” thick
- 3/4 cup soy sauce
- 3/4 cup pineapple juice
- 1/3 cup brown sugar
- 1 tbsp black pepper
- 2 tsp sea salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp pink curing salts
Wood Chips
- applewood chips
Instructions
- Mix together the marinade ingredients.
- Place the pork sirloin in the freezer for 2 hours to firm up. Slice between 1/8”-1/4” thick.
- Marinate the pork in a gallon sized storage bag for 24 hours.
- Place the sliced ov pork sirloin on the smoker racks, making sure to minimally overlap.
- Preheat the smoker to 250 degrees. Place the wood chips in and let smoke for 10 minutes. Place the jerky in the smoker and turn the temp down to 200 degrees.
- Smoke the pork for 3 hours.
- The jerky is ready when it is dry and bends, but doesn’t crack.
