Mexican Pork Loin Marinade

5 cloves of Garlic (or 2 Tbs garlic paste)
1 Cup Orange Juice (or half can of OJ concentrate w/ 1 Cup of water)
1/4 Cup lime juice
2 Tbs red wine vinegar (any vinegar will work, I prefer red wine)
1 small can of tomato paste
1 Tbs Adobo seasining (Goya brand is the best! Look in the mexican isle at the store)
1/2 Tbs dried oregano
1 Tsp dried parsley
1 Tsp cumin
3 to 5 lbs Pork Loin

Pepper to taste

Combine all ingredients in a bowl except for pork.
Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat.

Place loin in a large enough ziplock bag then fill the bag with the marinade and shake to mix the marinade with the pork.  Place the ziplock in the fridge for at least 24 hours (48 hours is better).

Smoke the pork until it reaches an internal temp of 150 in a smoker, or Place pork on grill for 8 to 10 minutes then flip over and cook for another 8 to 10 minutes.  

Once the pork is done, you can shred it or slice it and serve with mexican dishes

I recommend carnitas or fajitas with this pork.  

Easy Dill Dip

2 Cups Mayonaise
2 Cups Sour Cream
1/2 Tbs Garlic Salt (or to taste)
2 Tbs Fresh Dill
1 Tbs Fresh Parsley

Finely chop Dill and Parsley
Combine all ingredients in medium size bowl
Cover and place in fridge for at least 2 hours (best after 24 hours)

jamaican jerk pork loin

Ingredients

• 2 cups coarsely chopped green onions
• 1/2 cup coarsely chopped onion
• 2 tablespoons white vinegar
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 2 teaspoons kosher salt
• 2 teaspoons fresh thyme
• 2 teaspoons brown sugar
• 2 teaspoons chopped peeled fresh ginger
• 1 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cinnamon
• 2 garlic cloves, minced
• 1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
• 1 (1 1/2-pound) pork tenderloin, trimmed
• Cooking spray

• Place first 15 ingredients in a blender or food processor, and process until smooth.
• Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.
• Prepare grill.
• Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160° (slightly pink).

Note: This fiery barbecue was invented by runaway slaves as a means of preserving meats without refrigeration. Here, we butterfly the pork tenderloin to increase the surface area for the Scotch bonnet pepper marinade to penetrate.

Pasta Salad

Ingredients

• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Pork Machaca (Pulled Pork)

Cover a 3-5 lb pork butt roast with water in a large pot

Add 5 chili peppers

Add 2 tsp of oregano

Add salt and pepper to taste

Add 10 Garlic Cloves

Add 1 can of diced tomatoes

Cook on med-low heat covered for 8 hours

Remove pork from pot and shred.

Server in burritos, enchiladas, pork sandwiches, etc...

Taco soup

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Directions

1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Spiney's

Ingredients

• 1 pound lean ground beef
• 1/2 cup uncooked white rice
• 1/2 cup water
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1 (15 ounce) can tomato sauce
• 1 cup water

Directions

1. In a large bowl, combine the ground beef, rice, 1/2 cup of water and onion. Blend in salt, celery salt, garlic powder and pepper. Mix well. Shape into 1 1/2 inch balls.
2. Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, brown the meatballs; drain fat.
3. In an 11x7 inch baking dish, combine the tomato sauce and 1 cup of water. Place the browned meatballs into the tomato sauce, turning to coat well.
4. Cover and bake in a preheated oven for 45 minutes. Uncover, and cook for an additional 15 minutes.

From Allrecipes.ocm

Chipotle's Basmati Rice Recipe

Recipe #1 1 teaspoon vegetable oil or butter 

2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

[bahs-MAH-tee]
Basmati is a long-grained rice, with a fine texture. It can be found in Middle Eastern and India markets, as well as some supermarkets.


The source of this recipe is attributed to Chipolte's Executive Chef (and CEO), Steve Ells. 


source: http://www.chipotlefan.com/index.php?id=rice_recipe

Hot Pepper Seeds.

http://www.thehippyseedcompany.com/

Diablo Pasta Sauce.

Recipe(tried): Pasta Sauce like Carlos O'Kelly's

Board: Copycat Recipe Requests at Recipelink.com
From: John Coles - Lawrence 9-25-2005

I can at least tell you general ingredients as it's been a long time. I used to be a sauce cook for a Carlos O'Kelly's and this was by far my favorite. I meant to write down the quantities before I left sometime in '94. You'll have to tinker with the exact ammounts for each, but I can give you a ballpark.

It begins with the Carlos O'Kellys butter garlic sauce, which consisted of:
Powdered garlic,powdered milk, whole milk, and butter. This has to be heated to a boil and then set aside and cooled until it is creamy.

The Diablo souce itself is based around the 7oz can of Chipotle peppers in Diablo sauce. Pretty easy to find this.

The remaining ingredients are:
Liquid butter, lime juice, a bit of season salt, and garlic powder. Put this mix into a blender with the can of chipotle peppers until it's all liquified. Cool this in the fridge for a while and then mix the butter garlic sauce and the diablo sauce with about 2/3 diable and the rest butter garlic.
Good luck. Hope this helps a bit.

Oh, and the chicken is just diced onions and green peppers sauted in butter and (you guessed it) garlic. then throw in the chicken.

Also, the diablo sauce by itself is excellent to glaz over a freshly grilled steak.


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Pasta Diablo
Tender pieces of Fajita Chicken, sautéed green peppers & onions, and rotini pasta mixed with our Diablo Sauce – a Butter Garlic Sauce laced with the smoky flavor of chipotle peppers. Topped with Monterrey Jack cheese and sour cream. Mildly spicy.