Chipotle-Lime Chicken Tacos

Ingredients

  • 1 bone-in, skin-on whole chicken, rinsed and dried
  • Kosher salt and freshly cracked black pepper
  • 1 lime, zested and juiced (lime halves reserved), plus 1 lime, zested,
  • 1/4 cup water
  • 1 cup crema
  • 2 chipotle chiles in adobo sauce, finely minced into a paste
  • 8 (6-inch) corn tortillas, warmed

Directions

Preheat the oven to 400 degrees F.

Generously season the chicken, on the outside and inside of the cavity, with salt and pepper, to taste.  With your fingers, put some of the lime zest under the skin of the chicken.  Sprinkle the lime juice over the chicken and put the halves into the cavity.  Put the chicken in a roasting pan, breast side up, and add 1/4 cup of water to the bottom of the pan.  Roast the chicken until the internal temperature registers 165 degrees F on an instant-read thermometer, when inserted in the thickest part of the thigh.

Remove the chicken from the oven to a carving board, let sit until cool enough to handle.

In a small bowl, combine the crema, minced chipotles, remaining lime zest, and salt and pepper, to taste.

Once the chicken has cooled, pull the meat from bones and shred.

Put some of the shredded chicken on each tortilla, top with chipotle crema and garnish with some zest from the remaining lime.  Serve with lime wedges.

Smoked Carnitas

Insanely Great Smoked Carnitas

1 Boston Butt (pork shoulder roast), bone-in, about 5-6 lbs.

2 cups fresh squeezed orange juice
8 cloves garlic

mesquite & pecan wood chips (soaked and drained)

Spice Rub: 
3 Tablespoons Chili Powder
1 Tablespoon Kosher Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
2 Teaspoons Garlic Powder
1 Teaspoon White Pepper
1 Teaspoon Cayenne Pepper

For The Mop and Sauce:
1 12 oz bottle of dark Mexican beer like Negra Modelo
3/4 cup fresh squeezed orange juice
1/4 cup cider vinegar
1/4 cup canola oil
4 cloves garlic, minced
2 Tablespoons of the Rub

1. Pierce the roast all over to let the marinade work its way in. Place roast in a foil pan with the orange juice and garlic cloves to soak overnight, turning once or twice so the roast marinates evenly.
2. Discard OJ and garlic and rinse the roast off and pat dry with paper towels.
3. Make the rub by mixing together all the ingredients in a bowl and set aside 2 tablespoons for the mop sauce. Pat the rub all over the roast and let sit to cure for a few hours if you have the time.
4. Make the mop sauce – mix all ingredients together and set aside about 3/4 – 1 cup for later when the meat is done to use as a finishing sauce.
5. Set up a charcoal grill for indirect grilling, medium hot (300° max), and use mesquite/pecan chips for smoke.
6. Smoke the roast for about 4-5 hours or as long as it takes to get to 195°, add coals every hour and a handful or two of wood chips. Liberally mop the roast with the mop sauce about every 45 minutes to an hour.
7. Cook until it’s well done (195°) in the center – this will help it shred easier.
8. When it’s done, let sit for about 1/2 hour to 45 minutes, then tear it apart into shreds.
9. Ladle the remaining mop sauce over the shredded pork.

Serve with flour and/or corn tortillas, sour cream, and guacamole.

Portuguese-Style Fish Stew

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 bay leaves
  • 2 teaspoons paprika (smoked or sweet)
  • 1 small onion, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1 14.5-ounce can diced tomatoes
  • 1 clove garlic, finely chopped
  • 1/4 cup chopped fresh cilantro
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds skinless striped bass, cut into 2-inch chunks
  • 4 slices crusty bread, toasted

Directions

Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper, tomatoes, garlic and 2 tablespoons of the cilantro; season with salt and pepper. Cover and cook until the vegetables are softened, about 10 minutes.

Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper, then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is just cooked through, 5 to 7 minutes.

Divide the stew among bowls. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the remaining 2 tablespoons cilantro. Serve with the bread.

Roasted Garlic And Herb Hummus

  • 2 cans chick peas, drained
  • ½ c to ¾ c of extra virgin olive oil
  • 2 heads of roasted garlic
  • 2 Tblsp of fresh parsley
  • 2 Tblsp of fresh chives
  • 2 Tblsp of fresh thyme
  • 2 Tblsp of fresh rosemary
  • Juice from half of a lemon
  • Salt and pepper to taste
  1. Put the chick peas and garlic in the work bowl a food processor.
  2. Pulse until it becomes paste-like, adding a few tablespoons of water, if needed.
  3. Chop rosemary, thyme, parsley, chives.
  4. Add to food processor with lemon juice, and pulse again until combined.
  5. With the motor running, slowly add the olive oil until emulsified.
  6. Season with salt and pepper, to taste.
  7. Transfer to a small bowl.

Chipotle Hummus

  • 1 cup chick-peas (canned) drained
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 garlic clove chopped
  • 1 chipotle chile (canned) seeded & chopped
  • 1/2 tsp cumin to taste
  • 1/2 tsp salt
  • 1/4 cup cilantro chopped
  1. In a food processor combine the chickpeas, lemon juice, olive oil, garlic, chipotle chile, cumin, and salt
  2. Pulse until smooth. Add a small quantity of water if it is needed.
  3. Remove to a serving bowl and stir in the cilantro.