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Mojo Ox Tail Chili
Ingredients:
3lbs ox tail
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 cup green onion
4 tbs sour cream
Fresh cilantro for garnish
4 cloves minced garlic
1/2 cup shredded cheese
1 can stewed diced tomato
2 tbs tomato paste
1 cup beer
1 can pinto beans
2 cups Goya Mojo Marinade
2 tsp salt
2 tsp fresh ground pepper
Mirepoix:
1 med onion
2 carrots
2 celery stalks
All rough chopped
Process:
Marinate ox tails for a minimum of 4 hours, maximum of 24 hours in Goya Mojo Marinade.
Place tails in a deep oven pan.
Place a bed of mirepoix around meat, fill with mojo marinade and water to half the height of the meat.
Add salt and pepper.
Place in oven at 350f for 4 hours. Take out of oven let rest.
In large stock pot, saute the onions and bell peppers. Then add garlic and sauté 2 minutes. Then add tomatoes, paste, beans, beer, and begin to simmer.
Pull and and add ox tail meat. Reserve braiding liquid for later. Ox tail should be tender and fall off the bone. After meat is added to Chile, add 1 cup of the braising liquid, then simmer for 2 hours on low heat, add salt to taste, garnish with green onion, fresh cilantro, shredded cheese, and sour cream.
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Stuffed Poblano Poppers
Ingredients:
4 whole Poblano peppers (cut in half)
8oz cream cheese softened
8oz chorizo
1tbs bbq rub
1/2 cup green onion
1/2 cup D.a.T. SaUcE
1/2 cup shredded Colby Jack cheese
Process:
Cut peppers in half lengthwise, remove seeds and flesh.
In bowl, mix cream cheese chorizo, bbq rub,and green onion.
Spread filling inside peppers halves and top with shredded Colby Jack cheese.
Place on rack of pre heated smoker, smoke @ 275f for approximately 45 min.
Garnish with D.a.T. SaUcE.
Enjoy!
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Chef Eric Shrimp and Grits Martini
Makes 4 servings
Ingredients:
12 large shrimp peeled and detained
1cup stone ground grits
1/2 cup tomato (small dice)
1/2 cup D.a.T. SaUcE
2 tbs cajun seasoning
1tsp old bay seasoning
2tbs olive oil
butter, salt, and cream to taste.
Process:
Marinate shrimp with olive oil and cajun seasoning for 1 hour.
Cook grits per instructions, add butter, salt, and cream to taste. Set aside.
Sautee shrimp in cast iron pan on high heat, let rest.
Assembly:
Fill bottom of glass with 1 tbs D.a.T. SaUcE.
Add 1 medium ice cream scoop of grits.
Place 3 shrimp per glass on rim.
Garnish with pinch of old bay, diced tomatoes, and green onion.
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Homemade Sausage
Like homemade summer sausage? Like wild game meat? Well then you won’t want to miss my upcoming blogs, I will be posting indepth information on everything you need to know about making wild game summer sausage, from how to care for the meat after the harvest to the best way to store you’re sausage so it last the longest in the freezer. More to come!
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Curing Bacon
Bacon, bacon ,and more bacon! That’s what’s coming next on my blog. I will be going over the basics of curing bacon on three different proteins , wild boar, duck breast, and venison!