Oct 9, 2008 11:08 am US/Pacific
Pork Roast, Chicken Peccadillo, Broccoli Almondine
Tailgating from Louisiana' Tony Chachere's Creole Foods
When the hurricanes came blowing through the Southeast states this year, we had to rely on outdoor cooking while cleaning out our pantry and freezers. Through the debris this recipe was created and has been a hot recipe for the last two winning tailgates. The technique is taken from Caribbean Jerk pork, but the flavor is all Gustave's Creole Style. Serve with Tony Chachere's Yellow Rice and Beans. Don't forget the Fast Pickled Vegetables.
Fiery Grilled Pork Roast
Serves a crowd
5-7 lb Pork Shoulder
6-10 Scotch Bonnet Chilies
1 bunch Parsley stems removed
6 oz jar Sun Dried Tomatoes (packed in oil), drained
6 oz jar Roasted Sweet Peppers, drained
3 Tb Tony Chachere's Creole Seasoning
¼ tsp Cinnamon
½ tsp Nutmeg
1 tsp All Spice
¼ cup Apple Cider Vinegar
8 oz Sour Cream
1 Avocado, pitted and sliced
1 Lemon, wedges
Remove the bone from the pork roast, or have your butcher do it for you. It will look like a crazy lumpy rectangle of meat. With a sharp thin knife poke many holes throughout the roast about one inch apart. In a food processor, pulse the chilies, parsley, tomatoes, bell peppers, Creole Seasoning, and spices. Add vinegar and continue to puree. Make sure the fan is on in your kitchen and you have gloves on! Pour over roast, rub all over, and let marinate overnight or at least 5 hours. Prepare a barbeque grill allowing coals to roast at a medium even heat. Cook roast on both sides for about 20 minutes each or until an internal temperature of 190 degrees. Let rest for 15 minutes and slice. Serve with sour cream, avocado, and lemon wedges. To complete a great tailgate menu, serve with Tony Chachere's Yellow Rice, Black Beans seasoned with Creole Seasoning, and Fast Pickled Veggies.
Today's Smart Pantry
A Smart Pantry is a Kitchen that relies on shelf stable ingredients, fairly stable refrigerated items, and strategically portioned meat items and tender vegetables. By maintaining a smart pantry one can enjoy quick, delicious, cost effective meals everyday without making daily trips to the grocery store. Save the expensive Filet, with tender baby lettuces and organic heirloom tomatoes for special weekends and still eat like a king everyday - the smart way.
Great Pantry Items to Keep on Hand:
Jams, Jellies, Syrup, Assorted Oils
Wine and Liqueurs, Tony Chachere's Creole Seasoning
Pickles, Capers, Olives, Salsas, Tony Chachere's Marinades
Beans, Rice, Grits, Pasta, Nuts
Canned Stock, Tony Chachere's Roux and Gravy Mix
Romaine Lettuce, Cabbage, Broccoli, Cauliflower, Carrots, Celery, Apples, Oranges, Lemons, Limes
Frozen Green Beans, Spinach, Peas, Corn
Frozen or Refrigerated Chicken Breast, Pork Tenderloin, Fish Fillets, Shrimp, Flank Steak, Butter
Example Menu: S
Southern Pecan Pork Loin over Herb Rice with Broccoli Gratin
Chicken Peccadillo
Serves 4-6
6 6oz Chicken Breasts, boneless, skinless
Tony Chachere's Roasted Garlic and Herb Marinade
Tony Chachere's Creole Seasoning
Vegetable Cooking Spray
3 Tb Butter
6 cloves Garlic, sliced
½ cup Black Olives, halved
½ cup Stuffed Green Olives, halved
2 oz Feta Cheese, crumbled
½ cup White Wine
Inject chicken with Roasted Garlic Marinade and season outside with Creole seasoning. Heat cooking spray in a medium sauté pan on medium heat, and cook chicken. In a separate small sauce pan, heat oil, and slowly brown garlic slices. Turn off heat and add olives, capers, and feta. When chicken is cooked through, remove to a platter. Deglaze chicken pan with wine. Add olive mixture briefly to reduced wine, fold and serve over chicken.
Broccoli Almandine
Serves 4-6
4 cups Broccoli Spears
3 Tb Butter
½ cup Sliced Almonds
Tony Chachere's Creole Seasoning
Heat a pot of water to a boil. Add broccoli and cook just to tender. Drain in a colander. Melt butter in pot, add almonds and toast. Sprits with lemon juice, add broccoli back to pan, and season with Creole Seasoning.
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