Sometimes my recipes are created out of necessity, as in this case. I bought a 4 lb pork loin that I thought would be great for my hubby to smoke. I’ll be the first to admit that I have no clue as to the fine art of barbecuing, grilling and smoking. He mentioned that this cut might dry out but went ahead and brined and smoked, spending all day tending to our main course for the evening. And lo and behold, he was right. It was far from tender and juicy and instead almost inedible.
I come from a long line of thrifty cooks, so wasn’t going to throw away the whole loin and thought long and hard hard to bring moisture back to the protein. (Although, I did pick this up from our local Grocery Outlet for a bargain price!) I knew I needed to simmer it in a liquid and with fall just beginning, our evenings have been getting cooler so a soup came to mind.
My hubby is a huge fan of mole sauce. He loves the bold flavor profile of chocolate and smoky peppers and a healthy bit of spice. Traditional mole sauce made from scratch calls for literally dozens of ingredients and a whole lot of finely grinding of spices. I took the easy route and started with a store-bought jar of sauce and doctored it up to what hubby says was “perfection.”
Hubby smoked the chicken thighs and they shredded up nice and juicy. You could simply buy a rotisserie chicken or bake or poach breasts, but make sure you don’t dry them out.
It’s hard to describe this sauce … It is velvety smooth and rich with an earthy-sweetness that mellows upon baking. And best of all … so easy to whip up in a few minutes! I made a package of Spanish rice for the side and added a can of diced tomatoes and a dash of chile pepper and it was the perfect compliment. Black, pinto or refried beans would also go nicely.
I started this blog on April 16, 2018 … one year to the day we planned to cut the docklines and begin cruising the world on our floating home. This was already a delay from our original dream of retiring early and leaving in 2015. Life happened and we changed the departure to 2019. Family circumstances and necessary medical procedures for the Captain and First Mate didn’t allow us to leave the country then either. So being conservative, we readjusted to leave in the fall of 2020 and winter in the Sea of Cortez in Mexico.
This would give us the summer to put a bit more money aside, finish final boat projects and make sure our family was healthy, happy and settled. In Spring 2021 we’d decide what our next course would be and go from there.
Then COVID-19 rocked the world. Back in March, we all believed that we’d be through this and back to life as usual in a few months; six at tops. We’d wait until December or January and then head south.
Hubby has been doing a ton of meat smoking since we were gifted with a mini-Traegar barbeque from his Dad. We’ve done salmon, whole chickens, corned beef (which makes pastrami), and beef and pork roasts. Roasts end up in recipes for two or three meals and I try to be creative in changing up the flavor profile so we aren’t eating the same thing every night.
This was a 6 pound lamb roast that started with a nice fat cap, making the meat tender and juicy. After serving it sliced the first night, I cut the leftovers into bite-sized cubes and made a stew for my daughter with potatoes, celery and peas, Shepherd Pies for us and finally this curry served over jasmine rice.
Chicken wings don’t have to be a guilty pleasure. I’ve found that baking them is as delish as deep frying, and far more heart-healthy (not to mention less messy).
You can take the easy-peasy route and simply make a batch of basic wings and then serve a variety of dipping sauces on the side. Or you can go a bit more fancy and flavorful by tossing them in one of the sauces below near the end of the cooking time. I usually serve with a platter of raw, cold veggies.
Variations: Recipes for my basic wings and two favorite flavors are below: Buffalo and Ginger-Soy. You can toss the wings in a multitude of sauces of your choosing and finish in the oven. Oil based salad dressings are a good option. Stay away from cream-based sauces as they will burn; offer them for dipping instead (ranch and bleu cheese are a favorite). An easy way to create your own dipping sauces is to start with a base of 1/4 cup sour cream and simply stir in herbs and spices of your choosing.
Both of my parents were born in Belfast, Northern Ireland and the majority of my family lives in the United Kingdom. I am first-generation American and proud of my Orange-Irish heritage and can’t wait to one day sail “home” into Belfast Harbor.
Many who know me well have been schooled on St. Patrick’s Day on the difference between being Orange and Green Irish. I DO NOT wear green on St. Patrick’s Day as I am absolutely sure my father would look down with disapproval. The Orange Irish celebrate Orangemen’s Day with bonfires kicking off the festivities on July 11th and parades on July 12th. Homes and buildings are adorned with bunting and people crowd the streets waving the British flag. Read on for a wee bit of history about the holiday.
Ireland has a tumultuous past, to say the least. The picture above shows the flags of Scotland and Great Britain, represented by the Union flag, the Red Hand of Ulster, representing Northern Ireland, and the flag of the Republic of Ireland (Southern Ireland), the Irish tricolour. Much blood has been shed in religious wars for territory and power between these countries over the centuries.
My husband’s family hails from Portugal and they observe an annual Christmas Eve tradition of gathering for breakfast at midnight. I wanted to contribute to the table and found a recipe that I tweaked for Pasteis de Nata, Portuguese Custard Tarts. They were declared “the real deal” by those in the know and hubby’s dad had a few more than his fair share. 🙂 I’m posting this on “Portugal Day,” an official national day of celebration, commemorating Luis de Camoes, a poet and national literary icon. (Click here for more info from Wikipedia.)
Today is a significant date. First and foremost, it is my husband’s birthday. Aaron, the Captain of our boat and my heart, was born in 1964 and is 56 today. He unselfishly gives of his time and talent, and most of all, Love, to his friends and family. He is completely devoted to our three Grands and drops everything to care for them. He coaches Little League, builds props for my daughter’s photography business, mans the barbecue and is known as the “Tickle Monster” by the GrandBoys. He’s a great role model for Cody and Matthew, and Ellie is definitely a “Papy’s Girl.” This from a guy who never had children of his own and became a step-father when my kids were teens! We are blessed to have him in our lives.
This is a flavorful meal that presents beautifully in minutes. I’ll eat any seafood but hubby is a bit pickier, especially when it comes to shellfish. We both love scallops as they don’t have a strong “fishy” taste and do have a “meaty” texture.
The trick to scallops is twofold: they need to be fresh and not overcooked. If they have a fishy smell or are slimy, don’t use them. The ones I bought were out of the shell and cleaned, fresh (not frozen) vacuum-packed wild products of the United States. If you buy frozen and defrost, they may have a mealy texture.
When you cook, watch them closely and only cook until opaque on both sides. Take one out and cut in half to test for doneness. We personally like ours a tad on the undercooked side so ours are done when still just a bit transparent and shiny in the very middle. If you aren’t a fan of almost-sushi, cook until firm but not hard and fully white in the middle.
I live aboard a 42 ft Tayana Vancouver sailboat, hull #5 laid in 1979, with my husband and little dog. We are preparing to circumnavigate the globe in Fall 2020 and I enjoy blogging about our preparations for our journey, cooking in my tiny kitchen and writing short stories.