My Mother was never much of a canner, from where I got the gene that urges me to put things by we have to go back another generation. When I started my first garden she stopped by one day mid-summer to see it. “Yup,” she nodded approvingly, “your tomatoes are on track. Poopsie always said they ought to be in full production the first week of August.” When she was a kid my Grandpa would load all the kids in the car on that first weekend in August and drop them off at the Ox Roast in town, the local festival that still takes place today, and then head back to the farmhouse to put up the garden’s bounty. I don’t know what else he canned, I’m certain there were things other than tomatoes, but I don’t remember specifics. My Mother was among the youngest of twelve children and was twenty-seven by the time I was born so by the time I was old enough to care much about things like gardening and canning and cooking Poopsie was gone. Continue reading →
One of my favorite flavor combinations is that of a good jalapeno popper. Not the kind you can buy in the grocer’s freezer section and warm up in an oven, the ones that are coated in whatever sad excuse is passing for commercial breading these days. I fancy the ones you can make at home, with fresh peppers and dairy and pork sausage, the ones that skip the breading altogether.
It’s not reasonable to be whipping out batches of appetizers all the time though, and not everyone is so fond of the heat packed by these kind of poppers. Which means I’m always happy when I can infuse an actual dinner with the subtle flavor of jalapeno, and that’s exactly how this version of pulled pork tacos arose. I really wanted jalapenos and everyone else really wanted a proper meal. But before we get to the recipe, just a couple notes:
The slow cooker technique is one I use often. I’m a big fan of tossing the meat of a meal into the slow cooker and being able to throw together a good dinner from it in less than fifteen minutes when the evening rolls around. This is increasingly true as fall sets in and we become busier and busier. You could make your pork roast in whatever way suits your fancy, the important thing is simply that it’s slow-cooked with the jalapenos and onions to get the flavor of the two infused throughout the roast.
The recipe calls for taco seasoning, this is for convenience. If you’ve been following here for any length of time you probably know that most of the time I don’t actually keep taco seasoning in the house. I just toss together a mixture of paprika, cumin, chili pepper, salt, garlic, onion powder, and whatever else I happen to pull from the spice cabinet that night. You can do it either way.
As you can see from the picture, I served it with Charred Sweet Corn Relish, fresh salsa, a little Crema Mexicana, and finely chopped fresh cilantro. It’s a good combo.
Normally the slow cooker and dutch oven are tucked away at the back of the cupboards this time of year, but it’s been chilly here. For much of the last two weeks of July and all of August thus far it’s felt more like mid-Autumn than late summer. With nights struggling to stay above the mid-fifties and daytime temps barely climbing into the seventies, stews, chili, soups, and other rib-sticking fare has only felt appropriate. Continue reading →
It’s been a while since I’ve shared a recipe. I’m not going to lie, The Man has been doing most of the cooking since I got back from Israel. He’s good at it, but mostly relies on the things he knows. And I haven’t been complaining, because I just really needed the time to re-acclimate and play catch-up.
The past week or so I’ve been back in the cooking saddle though, and was particularly happy with this meal. Simple, grill-able, fresh, in-season, delicious… it doesn’t get better. So here we go… Continue reading →
When I went in search of pictures for this post it’d been at least a month since the last time I’d so much as scrolled through the folders containing the images I captured in Ethiopia. I’d forgotten how much joy there was to be had there, how much the pictures bring me now. Continue reading →