Kalua Pig

Ingredients:

3-5 lb Boneless Pork Butt or Shoulder Roast
3-5 Tbsp Sea Salt - I use Alaea & "Hawaiian Salt"
6 Tbsp Liquid Smoke (check the bottle - the only ingredients should be smoke & Water)
Pepper to taste (optional)
4 cloves garlic(optional)
approx 4 cups water (depends on size of roasting pan)

Place pork on aluminum foil and make a "basket" for the pork.

Score the pork deeply on all sides - rub with 3 Tbsp salt and 3 Tbsp liquid smoke. Add a few pinches of black pepper if you desire.

Wrap the pork tightly in aluminum foil and place in the roasting pan. Pour 1/4-1/3" of water into the roasting pan with 1Tb Liquid Smoke - you can add cloves of garlic or sliced onions into the cooking liquid if you want.

Place wrapped pork into pan and cover pan, seal well, and leave a little "tent space" at the top. Place into preheated 325 degree oven - 4hours for 3lb roast - add 1/2 hour for each additional pound.

When roast is done remove pork "package" to another pan.

Pour off about 1-2 cups of fatty liquid from roasting pan into a bowl.

Open pork package and shred with a fork. At this point taste the pork. It should be a bit on the "bland" side. Add additional salt and liquid smoke to the drained fat and liquid in bowl and mix until salt is completely dissolved.

Add liquid back slowly to pork until desired taste is achieved

Chicken Long Rice

Source

2 lbs. of cubed or sliced chicken (We use thighs)

Marinate for at least 1 hour in

2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons minced fresh ginger
3 cloves garlic, minced
1½ teaspoons sugar
dash pepper

Heat a pan and add

2 tablespoons vegetable oil

Saute marinated chicken until cooked, including marinade.

Add Whites of 4-6 chopped green onions (or to your tastes)

Cook 10 oz. of long rice (cellophane noodles) per instructions.

When cooked, drain long rice and add to sauteed chicken. Add 8 oz chicken broth and cook until hot.

Add Soy Sauce per your preferences.
Add tops of green onions for garnish

Chile Lime Chicken

While this recipe calls for 5 pounds of chicken, it can be scaled down to meet smaller amounts.

Ingredients:

5 pounds of chicken (dark meat is better)
1 cup lime juice
1 small can of diced Jalapeño peppers
1 Tbsp garlic powder
1 Tbsp salt
(If using garlic salt, 1 and 1/2 Tbsp of that in place of two above)
2 1/2 Tbsp Paprika
1 Tbsp Sugar
1 Tbsp Lemon Pepper (or regular pepper)
1 Tbsp Soy Sauce
1/4 Cup Olive Oil
1 Tbsp Cayenne Pepper (ground, or dried chiles)

Combine all ingredients (except chicken) in a bowl. Add the chicken and marinate at least 1 hour (longer marinade = spicier chicken)

Grill over medium heat and control flare-ups. Baste often

Cilantro-Aioli

Ingredients:

2 cups light mayonnaise
Juice of one lime
1 cup coarsely chopped Cilantro leaves
8 garlic cloves (approximately one half a head)
Salt and Pepper to taste

Combine all ingredients in a blender or food processor and blend on medium speed until sauce is smooth and the garlic has all been chopped. The color should be light green and the cilantro should be very finely chopped.

Welcome to Recipes

Hello and welcome to my recipes page...

Mostly, this is for me to have a central place for keeping them.

I will try to post regularly, but no promises.

First one will be a lime-cilantro-aioli I made for Calamari tonight.