Around the World in 80 Dishes: Belize

The famous author, Aldous Huxley, once observed, "[i]f the world had any ends, British Honduras would certainly be one of them. It is not on the way from anywhere to anywhere else. It is all but uninhabited." Huxley lived from 1894 to 1963; and, that parcel of land that he knew as British Honduras is known today as Belize.  That name came with the country's independence on September 21, 1981. 

The land known as "Mother Nature's Best Kept Secret" is located just south of the Yucatan peninsula in Central America.  It is a relatively small country, with only 8,867 square miles, which is just slightly smaller than than the State of New Hampshire.  It is also similar to New Hampshire in another respect: namely, smaller populations of people surrounded by large expanses of wilderness.  Belize is home to more than 5,000 species of plants and animals that call the area their home. 

Yet, the history of area is one marked by one particular species.  As early as 1,500 B.C., the Mayan civilzation settled in the area, establishing cities like Lamanai, Altun Ha, and Yalbac. In its late era, there were perhaps as many as one million Mayans living in the area that is present-day Belize. Yet, like the rest of Central America, Spanish conquistadors made their way through the area, claiming it for the Spanish Empire.  British pirates began to make the area their home, with the first permanent British settlement being established in 1716.  The land officially became part of the British empire around 1786.  It remained a part of that empire until its independence in 1981. 

What makes any country interesting is the cultures and people who reside within. The country of Belize is home to a mix of cultures, including Maya, Creoles, Garinagu (a mix of West African, Arawak and Carib Islander), Mestizos and even Mennonites. All of these cultures, as well as the others who live in Belize, have contributed to what could be defined as Belizean cuisine. Some commonalities can be found with Mexican or Central American cuisine, as well as Jamaican food. Yet, the cuisine of Belize retains its own identity. 

MAIN COURSE

For this personal culinary challenge, I am going to prepare Chimole, which is also known as "Black Dinner." It is a dish with roots in the both the Mayan and Metizo communities. It is a dish that was originally prepared by Mestizo families, traditionally on a Sunday. Chimole is a soup that is full of protein.  A whole chicken goes into the pot while the cook prepares pork meatballs to be added in toward the end of the cook.  There are also vegetables and other ingredients, such as a pepper, onion, and tomatoes, but they definitely play a secondary role to the meat.  As for the name "Black Dinner," that comes from the use of recado negro, a very smoky and spicy mixture made from ancho peppers and other spices. The mixture itself can be traced back to the Mayan civilization.

I tried to make both the recado negro and the Chimole.  I thought that my effort to make the spice mixture was going well, because I followed the recipe.  However, as the Chimole came together, it appeared that there was something missing.  The soup was not glack, but rather a deep, dark red. It was more like a recado rojo than a recado negro. I continued with the recipe, which produced the soup in the picture below. 

CHIMOLE

Recipe from International Cuisine

Serves 4-6

Ingredients:

1 chicken, divided

4 cloves garlic

1 pound of ground pork

3 hard boiled eggs (chopped into small pieces)

2 raw eggs

3 tablespoons of recado negro (see recipe below)
Salt
Pepper
1 bay leaf
2 tomatoes diced
1 bell pepper diced
1 onion diced
1/2 teaspoon cumin
1/2 teaspoon thyme

Directions:
1.  Prepare the recado negro.  In a small bowl, add the recado negro with enough water so that it will dissolve (add the cumin as well).

2.  Prepare the pork.  In a separate bowl, mix the ground pork with the hard boil eggs and raw eggs, add salt and pepper to taste and thyme.  Form into small meatballs and cook in the oven at 350 degrees for about 15 minutes.

3.  Prepare the chicken.  Brown the chicken in garlic, and then put in a large pot. Add the recado liquid and fill the pot with water until the chicken is covered.  Add the diced tomatoes, diced peppers, diced onion and bay leaf and cook over medium high heat for 30 minutes.

4.  Finish the soup.  Add the meatballs and cook for 5 additional minutes.  To thicken the soup, add a little cornstarch mixed with water at the end.  Serve with rice or tortillas.

SPICE MIXTURE

A recado is a spice mixture that originagted with the Mayan people and is still used today by the peoples who live on the Yucatan peninsula and in Belize.  There are three types of recados: recado negro (or the black spice mix), recado rojo (or a red spice mix) and recado blanco (or a white spice mix).  

The recipe for chimole calls for the recado negro. This is a dark mixture that includes annatto seeds, cumin, oregano, cloves and allspice. The mixture is also know for s smoky and spicy flavors, which comes from the use of ancho chiles. As you may know, the ancho pepper is the dried form of the poblano pepper. In order to make recado negro, you have to grill the anchos much like you would roast a poblano pepper, that is, over a flame to char the outside. This roasting should be done outdoors because the roasting of an ancho pepper will produce smoke and a lot of it. 

RECADO NEGRO

Recipe from Mexican Authentic Recipes

Ingredients:

12 poblano/ancho peppers

1 garlic head

6 whole allspice berries

4 cloves

2 tablespoons of oregano

1 tablespoon of achiote seeds

1/2 teaspoon of cumin seeds

1/2 cup of white vinegar

1/2 teaspoon of pepper

1/2 teaspoon of salt

Directions:

1.  Roast the peppers.  Discard the seeds from the ancho peppers.  Roast the peppers on the stove, directly over the fire until all of their sides are totally black.  Put the bowl and reserve.  Repeat the procedure for the remaining peppers.  Cover the roasted peppers with water and let them soak for about 10 minutes.  

2.  Toast the spices.  In a frying pan over high heat, add the allspice berries, cloves and cumin seeds.  Toast for about 1 minute until all ingredients are lightly toasted.  Transfer to a spice grinder and grind to a powder.  Reserve the powder.

3.  Blend the ingredients.  Transfer the ancho peppers to a blender and set aside.  Peel the garlic cloves and put them in the blender.  Also add the white vinegar, pepper and salt and blend all of the ingredients very well. 

*          *          *

In the end, as I noted above, this personal culinary challenge did not produce a "black dinner."  More of a deep crimson dinner.  If a Belizean looked at my chimole, he or she would have thought I used a recado rojo rather than a recado negro. Upon reflection, I think that may have been due to the fact that I did not roast the peppers long enough to ensure that they were "totally black." Given anchos are dried poblanos, I was a little hesitant to let them go too long on the grill, lest I be left with charcoal. (I suppose if I had charcoal for anchos, that would have produced a black dinner.)  

I also struggled a little with the pork meatballs.  The use of 3 hard boiled eggs and 2 raw eggs produced a very wet mixture that was difficult to shape into small meatballs.  I think 1 less of each type of egg would have probably worked a little better in terms of getting the right consistency for the meatballs. 

In any event, the soup itself was delicious.  For my first time making this dish, I think that is all that really matters.  Until next time, 

ENJOY!

Iron Chef: Octopus

If memory serves me right, it has been a long time since I have stepped foot in Savage Bolek Kitchen Stadium.  My last challenger -- Radish Sprouts -- got the better of me.  While the three dishes each highlighted a certain creativity (for who would have ever thought of a radish sprout broth), the execution fell short of the expectations that I had set for myself. 

After that challenge, I decided to take a sabbatical from the Iron Chef battles. I needed to work on my creativity, my skills and my dishes.  As the days, weeks and months passed, I spent my time trying new foods, cooking with new ingredients, and honing my skills. 

But, as helpful as this time away from Savage Bolek Kitchen Stadium has been, the Iron Chef must return to face another challenger.  A challenger who could be as creative and crafty as the Iron Chef.  Coming from far away, this challenger will present the Iron Chef with many more opportunities to express not only his creativity, but his love for cuisines around the world.

Allow me to introduce the challenger ... OCTOPUS. 

FIRST COURSE

The first course is a nod to Japanese cuisine, with Taku Su, a cold salad that combines octopus with cucumbers and seaweed.  All of the ingredients are tied together with a vinaigrette of soy sauce and rice wine vinegar with sugar and salt to round out the taste .

TAKO SU (OCTOPUS SALAD)

Recipe from Just One Cookbook

Serves 2

Ingredients (for the octopus):

1/4 pound octopus cooked, sliced thinly

1/2 English Cucumber

1/2 tablespoon dried wakame seaweed

1/2 tablespoon toasted white sesame seeds

Ingredients (for the vinaigrette):

3 tablespoons rice vinegar

1 1/2 tablespoon granulated sugar

1 teaspoon soy sauce

1/8 teaspoon kosher salt

1 teaspoon toasted white sesame seeds

Directions:

1.  Prepare the octopus. Slice the octopus very thinly.  

2. Prepare the cucumber.  Alternatively peel a 1/2 inch side strip lengthwise, leaving a strip intact.  With this method, the cucumber slices have some decorative dark green accents and a little bit of extra crunchiness.  Cut the cucumber into small pieces using the cutting technique Rangiri.

3.  Prepare the seaweed.  In a small bowl, soak the dried seaweed in warm water.  Let it soak for 15 minutes.  Drain and squeeze the liquid out.  Set aside.

4.  Prepare the vinaigrette.  In a medium bowl, combine all the ingredients for the vinaigrette.

5.  Finish the dish.  Add the cucumber, octopus, seaweed and sesame seeds and toss all together.  Chill in the refrigerator for 15 to 30 minutes.  Serve immediately.  

SECOND COURSE

The second course takes its inspiration from Mexican cuisine, with the octopus being served with a sauce featuring the smoky heat of ancho chiles and the sweetness of honey.  Much like the Tako Su, the mild flavors of the octopus work as a tableau upon which the flavors of the sauce can show themselves.  The hardest part is making sure that the octopus itself, as the secret ingredient, is not eclipsed by that sauce. 

GRILLED OCTOPUS WITH ANCHO HONEY SAUCE

Recipe adapted from Tom Colicchio

Serves 2

Ingredients (for the octopus):

1/2 pound octopus tentacle, cooked

Ingredients (for the sauce):

2 dried ancho chiles
1/2 cup apple cider vinegar
1 garlic clove, minced
3 tablespoons of honey
1/8 cup of grapeseed oil or vegetable oil

Directions:

1.  Prepare the sauce.  Toast the chiles over moderate heat, turning, until fragrant and pliable, 2 to 3 minutes.  Add the vinegar, honey and garlic and bring just to a simmer.  Remove from the heat and let stand until the chiles are softened, about 20 minutes.  transfer to a blender and puree until smooth.  With the machine on, add the grapeseed or vegetable oil until incorporated.  Season the sauce with salt.

2.  Prepare the grill or broiler.  Heart the grill or broiler.  Grill the cooked tentacle until the suckers start to crisp and brown around all of the edges, about 4 minutes.

THIRD COURSE

For the final dish, I draw upon Hawaiian cuisine.  This is a play on the popular dish of Ahi Poke; however, instead of the rare tuna being the star of the poke, it is octopus.  The avocado, tomato and onions in this dish, combined with the lemon juice, provide a very bright background that allows the octopus to take the center stage.  The fish sauce provides that salty, umami flavor that rounds out the dish . 

HAWAIIAN OCTOPUS POKE

Recipe adapted from Cookpad

Serves 2

Ingredients:

1/2 pound octopus tentacle, cooked

1 avocado
1/2 tomato
1/4 onion
1 bunch green onions
1 tablespoon white sesame seeds
1 tablespoon lemon juice
1/2 teaspoon fish sauce
1/2 clove grated garlic
1/2 tablespoon sesame oil

Directions:
1. Prepare the avocado. Pit the avocado, peel and dice.  Put the diced avocado into a bowl and mix with 1 tablespoon of lemon juice to prevent discoloring.

2.  Prepare the onion.  Cut the onion in half and slice thinly along the grain.

3.  Prepare the octopus.  Slice the octopus.  Put it in a bowl and mix with the fish sauce and garlic.

4.  Prepare the rest of the ingredients.  Cut the tomato roughly and chop a generous amount of green onions.

5.  Combine ingredients: Put the avocado, onion, tomato, green onions, sesame oil and white sesame seeds in a bowl and mix.  Chill in the refrigerator.

6.  Plate the dish.  Just before plating, add the octopus and mix well.  

Blackened Wahoo

As the story goes, European explorers who reached the Hawaiian islands noted the abundance of a steel blue, slender fish whose quick speed allowed it to chase down fish and squid.  Once the explorers reached the island, they asked the natives for the name.  "Oahu."  The European explorers replied, "wahoo?"  Needless to say, the island retained its name of Oahu, while the "wahoo" moniker was saved for that abundant fish that swam the nearby waters.

The story is probably just fiction.  Let's turn to a few facts.  First, the wahoo is a member of the scombridae, a family of fish that include mackerels, tunas and bonito.  Of all of those fish, the wahoo is probably the closest relative to the king mackerel.  Second, the wahoo is caught using longline and handlines, as well as hook and line, methods.  These are the methods typically used to catch tuna, marlin and swordfish. Once caught, the average wahoo weighs between 8 to 30 pounds, although some could be as large as 100 pounds.  

I have never had the opportunity to fish for wahoo, as I have not yet had the opportunity to fish out on the ocean.  Nevertheless, I have been able to "hunt" for the fish at the counter of the local seafood market.  I found some fresh wahoo fillets at the local market during our vacation.  I was eager to get the fish and cook with it, because it is extremely difficult to find it where I live.  So, I bought a couple of fillets to make a dish for my beautiful Angel and my inlaws. The only question was what recipe to make with those fillets.  

As one would expect, wahoo can be cooked much in the way one would cook tuna or swordfish.  The fillets have a mild texture, with large, circular flakes, and much less of a blood line than their other relatives.  Wahoo can be cooked using any of the typical methods: baking, broiling, frying, grilling, poaching or sauteing.  I decided to make a blackened wahoo.  I separated out the large round flakes so that everyone had one large round of blackened fish and then blackened the remaining pieces to served along the round.  The blackening spice is one of my traditional go-to mixes, which worked very well with this fish.  The texture of the fish stood up to the high heat of the pan and kept its form for service.  Overall, this was a great first recipe with wahoo.  

BLACKENED WAHOO

A Chef Bolek Original

Serves 4

1 pound of wahoo steaks (2 steaks, bloodline removed)
1 tablespoon ground garlic powder
1 tablespoon ground onion powder
1 tablespoon ground paprika powder
1/2 teaspoon smoked paprika powder
1 teaspoon dried thyme
1/2 teaspoon ground ancho chile powder
1/2 teaspoon dried chipotle chile powder
Few dashes of ground cumin powder
1 teaspoon salt
5 tablespoons olive oil

Directions:

1.  Prepare the blackened spice mix.  Combine the garlic powder, onion powder, paprika powder, smoked paprika powder, thyme, chile powders, cumin powder and salt.

2. Prepare the wahoo steaks.  Add 3 tablespoons of the olive oil to a bowl.  Add the wahoo and toss gently to coat.  Add the blacked spice mix until all sides of the steaks are coated.

3.  Cook the wahoo steaks.  Heat a pan with the remaining 2 tablespoons of olive oil over high heat until the oil is almost smoking.  Add the wahoo steaks and sear the steaks on every side, about 2 minutes per side.

ENJOY!

Blackened Tilapia with Roasted Pepper and Corn Salsa

Tilapia seems almost ubiquitous.  After shrimp, canned tuna and salmon, tilapia is the most consumed fish in the United States.  It is also, as I have previously blogged, almost entirely farm raised.  Those tilapia farms are spread out across the world, with the largest concentrations in China, Indonesia, Egypt, the Phillippines and Brazil.  It is hard for a consumer to keep track of how fish are raised when the raising is being done thousands of miles away from one's home.  

However, it is possible to raise tilapia in your backyard.  There is a rather small industry out there that is willing to help you start your own tilapia farm.  There are a host of businesses with websites, such as www.tilapia-farming.com and www.worldwideaquaculture, which provide the starting point.  After having read through a couple of the websites, it is clear that tilapia farming involves more than filling your kids' plastic pool with water and dropping a few fish in it so they can swim around.  It is also involves a lot more than dumping a bunch of fish in your neighbor's in-ground pool.  

Indeed, at tilapia-farming.com, there are a series of seven steps to be taken by anyone who is considering the conversion of their backyard into a tilapia farm.  The first step -- take a quick inventory of your motives and readiness.  That seems like a very good start.  Why do you want a tilapia farm in your backyard?  The website tries to help you by asking, "if you grow enough fish, will you barter them with your neighbors for other goods or services?"  How many fish will it take for my neighbor to cut my lawn?  How many fish can I give to a neighbor's teenage kids as compensation for babysitting my children for an evening?  How many fish does it take before all my neighbors refer to me as "that fishy guy?" 

Moving a step or two forward, as it turns out, you can use your kid's pool to start your tilapia farm.  Who knew?  But, one must first check with the local regulations to see if you can have such a farm in your backyard.  My local jurisdiction has none, so there is nothing in my way starting my own gangbusters tilapia farm (except, perhaps, my beautiful Angel who may want to keep the backyard for other purposes).  

Of course, I would need a budget, and, equipment. The folks at tilapia-farming.com note that "tilapia can be grown successfully in a variety of environments, including ponds, cages, raceways and tanks."  Those same folks add, "[u]rban farmers have even reported growing them in trash cans."  (I think if I used garbage cans, I'd get an "AVOID" rating from the Monterey Bay Aquarium's Seafood Watch.)  But still, a working water spigot, a garden hose, and my kid's pool are all components of a starter tilapia farm.  All I need is the fry and some time and then I will be on my way.

Well, not really.  All of this is in jest.  To be sure, one could start a tilapia farm if he or she had the resources, the time, and the know-how.  The websites can certainly provide the know-how, but I think I am lacking in the rest of what is needed.  But, it is fun to dream about it.

Turning to the recipe, I decided to make a blackened tilapia with a roasted pepper and corn salsa.  This is a pretty straightforward and simple recipe to make.  I started with a traditional blackening spice - cayenne, paprika, onion powder, garlic powder, oregano.  But, I added a few other spices, like cumin, celery seeds and ancho chile powder (for a little smokiness).  The salsa is also fairly simple and it adds some color as a garnish to the fish.  The ease in terms of making this dish is why a blackened fish with some sort of salsa is a go-to recipe for me.  

BLACKENED TILAPIA WITH ROASTED PEPPER AND CORN SALSA

A Chef Bolek Original

Serves 2

Ingredients (for the tilapia):

2 tilapia fillets

1 1/2 teaspoons paprika

1 1/2 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon celery seeds

1/2 teaspoon ground cumin

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground ancho chile pepper

2 teaspoons kosher salt

2 tablespoons canola oil

Ingredients (for the salsa):

1 green bell pepper, roasted, diced 

1/2 onion, diced

3 cloves garlic, diced

1 jalapeno pepper, diced finely

1 teaspoon dried oregano

1 teaspoon dried thyme

2 tablespoons unsalted butter

Directions:

1.  Prepare the tilapia.  Mix the paprika, smoked paprika, onion powder, garlic powder, oregano, thyme, celery sides, cumin, cayenne pepper, ancho chile pepper and salt together.  Apply the mix to the tilapia, making sure that the entire fillet is covered.

2.  Prepare the salsa.  Heat the butter over medium high heat.  Add the onions, jalapeno peppers and garlic, along with the dried oregano and thyme, and saute until the onions are translucent, about five minutes.   Add the roasted bell pepper and continue to saute for a couple minutes more.  

3.  Pan-Fry the Tilapia.  Heat the canola oil over very high heat.  Add the tilapia fillets and pan fry for about four  minutes.  Flip the fillets and continue to fry for about 3 minutes more.  Remove from the heat.

4.  Finish the dish.  Plate the tilapia.  Spoon the salsa over the middle of the fillet.  Serve immediately.  

ENJOY!

Beer Braised Turkey Tacos with Chipotle Guacamole

Deborah Schneider, the author of Amor y Tacos, once said, "The immediacy of a taco, handed to you hot from grill and comal, can’t be equaled. You can stand there and eat yourself silly with one taco after another, each made fresh for you and consumed within seconds."  She added, " a great taco rocks with distinct tastes that roll on and on, like a little party on your tongue, with layers of flavor and textures: juicy, delicious fillings, perfectly seasoned; the taste of the soft corn tortilla; a morsel of salty cheese and finally, best of all, the bright explosion of a freshly-made salsa that suddenly ignites and unites everything on your palate."  Those words provide a much better advertisement for tacos than any thirty second advertisement from the chain with the bell.  And, dare I say Schneider's words also trump the smell of chicken cooking on the flat top of another chain ... the one takes its name from a pepper and who makes far better tacos that that bell place.

Although I usually eat tacos once a week (from that place with the pepper name), I recently had the urge to make some tacos at home.  When I make tacos at home, I usually make fish tacos, like Tacos de Pescado, so I can eat with my beautiful, pescatarian wife.  This time, however, I wanted to make something different.  And, I mean truly different.  I did not just want to make chicken tacos or steak tacos.  For once, I did not even want to make carnitas tacos.  I really wanted to try new flavors and textures.

I did some research and came across a recipe for beer-braised turkey tacos.  The recipe came from Deborah Schneider.  Her recipe sounded delicious, but I had to make a few alterations and substitutions.  First, her recipe calls for a Mexican dark lager, like Negro Modelo.  I bought most of the ingredients at a grocery store that did not have Negro Modelo, so, I had to improvise.  I bought a dark lager from ... Utah.  It was Unita Brewing's Baba lager. The other alteration was that I decided to leave off the garnish of cilantro and sesame seeds.  First, the store was surprisingly out of fresh cilantro.  Second, I had other designs for the taco that would preclude sesame seeds.

As I thought about how beer-braising the turkey would introduce a lot of distinct tastes, I wanted to add additional flavors that went beyond mere sesame seeds.  My beautiful wife has made me a fan of guacamole, so I decided that I would add a spicy, chipotle guacamole to add to the tacos. This recipe for guacamole is very simple and it packs a good kick from the chipotle and adobo.  More importantly, I thought the smoky and earthy flavors from the chipotle and adobo would reinforce the malty and roasted flavors of the dark beer used to braise the turkey.  In the end, the flavor combinations worked perfectly.  I had made myself some substantial, richly flavored tacos. 

BEER BRAISED TURKEY TACOS WITH CHIPOTLE GUACAMOLE

Taco recipe adapted from one by Deborah Schneider

available at Food and Wine

Makes 12 Servings

Ingredients (for the tacos):

2 tablespoons of extra-virgin olive oil

2 pounds of turkey thighs, skin and fat removed

4 large garlic cloves, thinly sliced

1 medium white onion, cut into 1-inch dice, 

     plus minced white onion, for serving

1 large oregano sprig

1 chipotle pepper with 1 teaspoon of adobo

1/2 of an ancho or poblano pepper, diced finely,

1 2-inch cinnamon stick

1 cup of water

1 12-ounce bottle of dark beer, such as Modelo Negro

Ingredients (for the guacamole):

2 avocados
1 chipotle, diced with 1 teaspoon of adobo
1/2 red onion, diced finely
1 lime, juiced
1 teaspoon of sea salt

Directions:

1.  Brown the turkey.  In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Season the turkey with salt and pepper and cook over moderately high heat until richly browned all over, about 8 minutes. Transfer the turkey to a plate. 

2.  Saute the base ingredients.  Add the remaining 1 tablespoon of oil to the casserole along with the garlic, diced onion, oregano and chipotle and cook over moderate heat, stirring, until the onion is softened, about 8 minutes. Add the tomato, ancho or poblano pepper (reserve some for a topping on the tacos) and cinnamon stick and cook, stirring, until the tomato releases its juices. 

3.  Braise the turkey.  Return the turkey to the casserole, add the beer and water and bring to a boil. Cover and simmer over low heat, turning once, until the turkey thighs are tender, about 1 hour. Transfer the turkey to a plate and let cool. Discard the oregano sprig and cinnamon stick and boil the sauce over high heat until reduced to 1/4 cup, about 12 minutes. 

4.  Prepare the guacamole.  Add the avocados, chipotle with adobo, red onion, lime and sea salt in a bowl.  Mash and mix all of the ingredients together until you achieve the desired consistency.

5.  Finish the dish.  Preheat the oven to 350°. Wrap the tortillas in foil and bake for about 8 minutes, until softened and heated through. Remove the turkey meat and shred it. Transfer the sauce to a food processor and puree. Return the sauce to the pot and stir in the shredded turkey. Season with salt and pepper.

6.  Plate the tacos.  Spoon the turkey onto the tortillas. Top with minced onion and minced pepper. Serve immediately.

That quote from Deborah Schneider at the beginning of this post ends as follows: "At the end of our two or three-bite taco you just want to repeat the experience until you are sated."  I can truly say that, at the end of eating one of these beer-braised turkey tacos, with the chipotle guacamole, I truly wanted to eat another ... and another ... and another....

ENJOY!

Cuban Style Barbecue Pork Shoulder

Every once in a while, a spark of culinary creativity ignites in my mind.  The fuel for that spark recently has come from a show called Barbecue Pitmasters, where three pit masters compete for a place in a large cooking competition and a equally large grand prize.  Every week, I watch these postmasters inject pork shoulders, beef briskets, turkeys and chickens with different combinations of liquid ingredients.  And, that got me to thinking.

I had been wanting to smoke a pork shoulder and I decided that I would try my hand at making an injection.  The pork shoulder I had in mind was a relatively small one, at about four and one-half pounds, but I thought I could make the injection and perhaps use the rest as a marinade.  The question turned to what could I use as an injection and a marinade.  One answer came immediately to mind ... a Cuban mojo.

Generally, in Cuban cuisine, a mojo is a sauce made with olive oil, garlic and citrus juice. It is often used as an accompaniment to starchy root vegetables, but it is also used as a marinade. The sauce is typically prepared in Cuba with sour oranges, but I have seen many a Cuban mojo recipe that also uses a combination of lemon juice and lime juice.  (This is done for those who may not have access to sour oranges.)  I have used some of those recipes in the past to make mojo marinades for Mahi-Mahi or Tuna.  A mojo is not just used as a marinade for fish, it can also be used to marinate other proteins, such as pork.  On this occasion, I did not use olive oil to make the mojo, because it did not make any sense to inject oil into the pork shoulder.  So, I substituted sherry vinegar, which along with the garlic, citrus juice (a combination of lemon and limes), and some spices, would become the mojo for the injection and the marinade. 

I also prepared a dry rub with spices that are available and used in Cuban cooking. These spices include cumin, coriander, red chiles, paprika and black pepper corns.  I applied that rub to the pork shoulder first and let the shoulder rest in the refrigerator for up to twenty-four hours.  I then injected the pork shoulder with the mojo and used the rest as a marinade for the meat.  The meat should marinate for at least four hours.  The citrus juice in the marinade will start "cooking" the meat, so I was a little hesitant to let it marinate for a long period of time.  At most, I would let it marinate overnight (but not a full day). 

Finally, there is the question of the wood to use during the smoke.  I decided to use pecan wood, but cherry or apple could work just as well.  The choice of wood should focus on something that will provide a delicate flavor but not something that would be too overwhelming.  It is important to ensure that the citrus flavors are able to shine through the smoke.

And, in the end, those citrus flavors from the lime juice and lemon juice are present in the flavor of the smoked pork shoulder.  Not only is the citrus flavor present, but so is some of the heat from the habanero and jalapeno.  I think for a recipe that I pretty much thought of out-of-the-blue, it worked out fairly well.  To be sure, there are probably tweaks that could make it better.  And, when I make it again, I will definitely add those improvements to this recipe.

CUBAN STYLE BARBECUE PORK SHOULDER

A Chef Bolek Original

Serves many

Ingredients (for the dry rub):
1 tablespoon of cumin seeds, toasted
1 tablespoon of coriander seeds, toasted
1 1/2 tablespoon of black peppercorns, toasted
1 tablespoon of kosher salt
1 tablespoon of red chile powder (like ancho chile or cayenne)
1 tablespoon of paprika

1 boston butt pork shoulder (about 4.5 pounds)
Pecan wood for smoking

Ingredients (for the mojo):
1 cup of lime juice
3 1/2 cups of orange juice
1/4 cup of garlic, finely diced
1/4 cup of sherry vinegar
1/2 cup cilantro, finely chopped
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 habanero pepper, finely diced
1 jalapeno pepper, finely diced

Directions:

1.  Marinate the pork shoulder.  Combine all of the dry rub ingredients.  Apply the rub to all sides of the pork shoulder.  Reserve some of the dry rub for later.  Wrap and refrigerate for up to twenty-four hours.

2.  Prepare the mojo.  Prepare the mojo by combining all of the ingredients for that wet rub.  You can inject some of the mojo into the pork shoulder.  Place the pork shoulder in a large Ziploc bag and add the mojo until the shoulder is submerged.  Let the shoulder rest for at least four hours or overnight.  Reserve some of the mojo for use later.

3.  Smoke the pork shoulder.  Bring the smoker to about 225 to 250 degrees Fahrenheit.  Add a couple pieces of pecan wood.  Place the shoulder in the smoker.   The shoulder should be smoked for about 1 1/2 hours for each pound of pork and until the temperature reaches 180 degrees Fahrenheit (for slicing) or at least 195 degrees for pulling.  After four hours, I sometimes wrap the shoulder to help maintain its moisture and ensure that it does not get too much smoke.

4.  Finish the dish.  After the shoulder reaches the desired temperature, remove it and, if you have not already wrapped it, wrap the shoulder in foil and let it rest for at least 30 minutes, if not 1 hour.  After it has rested, you can pull, chop or slice it however you want.

ENJOY!

Ancho-Cumin Rubbed Ribeye with Roasted Pepper and Potato Salad

Kurt Vonnegut once remarked, "being American is to eat a lot of steak, and boy, we've got a lot more beef steak than any other country."  He added, "and people have started looking at these big hunks of bloody meat on their plates, you know, and wondering what on earth they think they're doing.  Well, every week I have a big hunk of meat and I know exactly what I am doing.  I am having Steak Night.

For this particular occasion, I decided to make a dish with a focus on Mexican flavors.  I focused my attention upon two such flavors ... ancho chile and cumin.  The ancho chile is basically a dried version of the poblano pepper.  The ancho chile (or poblano peppers) were first cultivated in the Puebla state of Mexico.  It is a relatively mild chile, with only about 1,000 to 2,000 Scoville Heat Units.  As for cumin, it is a relative of the parsley family, with its seeds being dried and used to provide a spicy, tangy flavor to dishes.  Whereas the ancho chile is native to the Americas, cumin is definitely an old world spice, dating back to Ancient Egypt and Syria.  The spice made its way to the New World aboard the vessels of Spanish and Portuguese explorers.  It took firm root in the cuisine of Central America, especially in Mexico.

The rub combines the slight heat of the ancho with the spice of cumin, both of which work very well together.  To complement the ribeye, I made an impromptu roasted potato and pepper salad, using some of the same Mexican flavors.  Not only did I use some ancho chile powder, but I also added some oregano, which is used often in Mexican cuisine. 

ANCHO-CUMIN RUBBED RIBEYE WITH 

ROASTED PEPPER AND POTATO SALAD

A Chef Bolek Original

Serves 2

Ingredients (for the Ribeyes):

2 grass-fed ribeye steaks

1 teaspoon of ancho chile powder

1 teaspoon of onion powder

1/2 teaspoon of garlic powder

1/2 teaspoon of cumin powder

1/2 teaspoon of dried thyme

Ingredients (for the Salad):

2 medium Yukon Gold potatoes

1 red bell pepper

1/2 red onion, diced

1 orange bell pepper

1/2 teaspoon of ancho chile powder

1/2 teaspoon of dried oregano

1/8 cup of vegetable or canola oil

Directions:

1.  Prepare the peppers and potatoes.  If you have a gas stove, turn two elements on high and roast one pepper on each element until the skin turns black.  Rotate the pepper until all sides are black.  Turn off elements and allow the peppers to cool.  While peppers are roasting, cube the potatoes.  In a bowl, combine the vegetable oil, 1/2 teaspoon of ancho chile powder and dried oregano.  Stir the ingredients.  Add the potatoes and onions.  Toss the ingredients until the potatoes and onions are covered by the oil.

2.  Prepare the steak.  Combine the powders and dried thyme and mix well.  Rub the spice mixture on all sides of the steaks.  Preheat the broiler.

3.  Broil the steak and the potato/onion mixture.  Place the steak on one shelf and the potatoes/onions on another shelf in the oven.  The cooking times will vary depending upon the thickness of the steak, but the potato/onions will cook in about 1/2 hour.  About half way through the cooking of the potatoes, add the roasted bell peppers and mix them with the potatoes.  The steak should finish before the potatoes (about eight to ten minutes for each side).  

ENJOY!