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Every year at the Del Mar Fair I get these flavored extracts and oil from a booth I can’t remember the name of, but the label says the company is Watkins Extracts. They are just incredible and the variety is amazing. I just mix some in with plain yogurt and Splenda and it makes the best topping for chopped fruit.

• 2 cups chopped strawberries
• 2 seeded and chopped papayas
• 2 cups plain yogurt
• 2 tsp Watkins Mango extract
• 1 Splenda

In a mixing bowl add the yogurt, extract and Splenda and mix thoroughly with a whisk to incorporate completely. Let stand while you chop your favorite fruit. Toss to coat well and serve cold with a sprig of mint.

Tags: Fruit, yogurt
Posted in Breakfast, Dessert, Fruit | No Comments »

What to do with some leftover flank steak or even skirt steak? Well I either make sandwiches or this one particular idea came to mind. Make a savory, steak pie.

• 2 cups chopped leftover flank steak
• 1 can condensed Golden Mushroom soup
• 1 cup frozen peas
• 2 chopped carrots cooked
• 1 can sliced potatoes
• 1 tsp dried rosemary
• 1 garlic clove crushed and chopped
• Pie Crust, thawed – top and bottom
• salt and pepper to taste

Preheat over to pie crust directions. In a pie pan, or stone, lightly sprayed with Pam, place one layer of the pie crust in the bottom. Prick holes with a fork to prevent it from bubbling up. Cook for 10 minutes, remove from oven and set aside.

In a mixing bowl add all of the other ingredients and mix thoroughly. Pour into pie shell and top with remaining pir crust. Tuck in the edges to seal and with a fork prick holes to vent the steam. Bake for 20 minutes and serve with a mixed green salad.

Tags: beef, flank steak, pie
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These are just the best combination to accompany any main course.

• 2 large carrots
• 2 large parsnips
• 1 large onion
• 4 ribs of celery
• 2 medium white potatoes
• 1 large red potato
• 1 package onion soup mix
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• kosher salt and crushed back pepper to taste

Preheat oven to 450˚.

Chop all vegetables into 1 inch dice and set aside. In a mixing bowl combine the balsamic vinegar, olive oil and  dry soup mix. Add the crushed black pepper and salt and toss with the chopped vegetables. Roast for 40 minutes.

Tags: parsnips, soup mix
Posted in Side Dish, Vegetable | No Comments »

In the mood for smoking a pork shoulder we decided on hickory chips and keeping it low and slow. 9 1/2 hours later it was pulled and shredded for carnitas. Add a few limes, cilantro, avocado and onion and it’s a meal!

• 1/2 cup brown sugar
• 1 pinch red pepper flakes
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 3 tbsp Spanish paprika (smoked)
• 2 tbsp kosher salt
• 1 tbsp cumin powder
• 1 tbsp cayenne powder
• 3 tbsp mustard

I use latex gloves when handling this and mix the dry rub seasoning well to incorporate thoroughly. Rub over the pork shoulder that you have basted with mustard. Through the cooking process the mustard flavor with not come through, it is used to keep the rub on the pork. Wrap the pork shoulder in plastic wrap and keep in the refrigerator over night.

Take off the plastic wrap and place pork on a rack and smoke for 2 hours for each pound. Remove from smoker and let cool. Shred a apart and use as desired.

Tags: pork shoulder
Posted in Dinner, Spice | No Comments »