Monday, May 25, 2015
Easy Lean Shredded Pork Tacos
Shredded pork tacos often involve cooking a fatty, large pork shoulder or butt roast, which can be intimidating and difficult to maneuver. For an easy and lean version, try using a lean pork tenderloin. Seasoned with a packet of your favorite taco seasoning and cooked in your slow cooker yields flavorful and beautiful tacos with little effort. I also used low carb tortillas making this even healthier.
Easy Lean Shredded Pork Tacos
Serves 3-4, 2 tacos per person
Special Equipment: Slow Cooker
Prep Time: 10 minutes, Cook Time: 3 1/2 hours on low
1 pound lean pork tenderloin
2 Tablespoons extra-virgin olive oil
1 packet taco seasoning mix, divided
1/2 cup chicken broth
8 low carb tortillas, regular size (I used La Tortilla Factory Smart & Delicious Original Tortillas)
Optional garnishes: chopped cilantro, chopped onion, shredded cheddar cheese, sour cream/Greek yogurt
Heat a large cast iron or regular skillet on stove over high heat.
Remove pork tenderloin from wrapper and rub with olive oil first, then rub half of taco seasoning packet to coat well and set aside. Reserve remaining half of taco seasoning.
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| unwrap pork tenderloin and rub olive oil all over to coat |
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| use half of taco seasoning packet and rub all over to coat |
In slow cooker set to low, add chicken broth and remaining half of taco seasoning and stir till well mixed. Set aside.
With tongs, carefully place coated tenderloin in hot skillet, sear for approximately 45 seconds - 1 minute per side.
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| carefully place coated tenderloin in hot skillet |
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| quickly sear on each side, this is a little too brown |
Using tongs, remove from skillet and place whole seared tenderloin in mixture inside slow cooker set to low and place lid.
Cook for approximately 3 1/2 hours, until tenderloin easily shreds with a fork. Be careful not to leave cooking too much longer since most of the liquid will be absorbed by this time. You may add additional chicken broth if needed to keep moist.
Using two forks, shred pork tenderloin and mix well.
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| shred with two forks |
Turn slow cooker to warm until ready to serve.
Warm low carb (or your favorite) tortillas, top with shredded pork and your favorite garnishes like: cilantro, onions, cheese, sour cream. And depending on your mood - pop the top on an ice cold Pacifico beer and enjoy with lots of fresh squeezed lime.
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| so yummy |
Friday, May 22, 2015
El Yucateco Hot Sauce Giveaway Featuring Caliente Frito Pie Deluxe SauceOn CollectiveBias
Disclosure: This shop and giveaway has been compensated by Collective Bias, Inc. and its Advertiser. All opinions are mine alone.
I recently discovered a new-to-me a habanero hot sauce that lets me #SauceOn to bring a burst of spicy heat to many of my favorite recipes. El YucatecoHot Sauce is made in Mexico and comes in four different spicy varieties: Red Habanero Sauce, Green Habanero Sauce, XXXtra Hot Kutbil-ik Sauce, and Black Label Reserve -- their newest flavor! Thanks to #CollectiveBias, I recently learned that all four flavors of El Yucateco hot sauce can be found in the Hispanic Foods aisle at Walmart.
If youve shied away from hot sauces made with habanero peppers in the past because you feared that theyd be TOO hot...dont! I found the El Yucateco Chile Habanero sauces very tasty. They definitely pack a fiery kick -- especially straight from the bottle -- but they also have lots of flavor. When added as a recipe ingredient, they bring a smooth heat...more of a slow burn than in-your-face fire. For example, I used the Black Label Reserve hot sauce to amp up a comfort classic: Caliente Frito Pie Deluxe. Let me show you how I took a gameday classic and gave it a grown-up twist.
Caliente Frito Pie Deluxe
a Weekend Gourmet Original
Ingredients (for one serving):
- 1 cup Fritos corn chips
- 3/4 cup of your favorite chili
- El Yucateco Black Label Reserve hot sauce to taste -- I used 1/2 tsp.
- 1/2 cup shredded colby-cheddar cheese
- 1 green onion, sliced
- 1/4 Roma tomato, diced
- 1/4 avocado, diced
- 2 tbs. sour cream mixed with 2 drops El Yucateco Black Label Reserved hot sauce
Directions:
Step 1: Preheat oven to 375. Place the corn chips in an oven-safe crock or serving bowl. Heat the chili, stir in the El Yucateco Black Label Reserve hot sauce, and pour over the chips. Top with the shredded cheddar. Bake at 375 until the cheese is melted -- about 5 minutes.
Step 2: While the cheese is melting, mix the sour cream with 2 drops El Yucateco Black Label reserve. Spoon the sour cream in the middle of the cooked Frito pie. Sprinkle the green onion, avocado, and tomatoes on top. Eat immediately, while the chips are still crunchy.
Thats it! In about 15 minutes, you can have a spicy deluxe version of plain ol Frito pie. The El Yucateco hot sauce definitely upped the spice factor of the chili, but the sour cream and avocado cooled each bite off very nicely. For those who really love their food spicy, additional El Yucateco can be sprinkled on top of their Frito pie. I enjoyed this fancier version of Frito pie much more than the traditional version I usually make. To make this dish for a crowd, simply multiply the ingredients by 4 and bake in a casserole dish.
Want to learn more about El Yucateco Hot Sauce? All you have to do is Like El Yucateco on Facebook or visit their Recipe Page. Then, make plans to join us at the bilingual #SauceOn Twitter Party for inspiration and ideas on how to bring more excitement to your everyday meals by using El Yucateco. We’ll be sharing delicious, exciting recipes using El Yucateco -- and there will be $550 in Walmart gift cards! Make sure to RSVP. Speaking of prizes...who wants to win a fabulous El Yucateco Prize Pack?!?!? The winner will receive a $75 Walmart gift card and a gift basket that includes El Yucateco products and apparel, a wood cutting board, and cheese knives! To enter, follow the instructions in the Rafflecopter below. Good luck!
Want to learn more about El Yucateco Hot Sauce? All you have to do is Like El Yucateco on Facebook or visit their Recipe Page. Then, make plans to join us at the bilingual #SauceOn Twitter Party for inspiration and ideas on how to bring more excitement to your everyday meals by using El Yucateco. We’ll be sharing delicious, exciting recipes using El Yucateco -- and there will be $550 in Walmart gift cards! Make sure to RSVP. Speaking of prizes...who wants to win a fabulous El Yucateco Prize Pack?!?!? The winner will receive a $75 Walmart gift card and a gift basket that includes El Yucateco products and apparel, a wood cutting board, and cheese knives! To enter, follow the instructions in the Rafflecopter below. Good luck!
a Rafflecopter giveaway
NO PURCHASE NECESSARY. El Yucateco giveaway ends on 8/29/14 at 6:00PM ET. Open only to (i) legal residents of the fifty (50) United States, the District of Columbia, and (ii) who are at least 18 years old at the time of entry. Void in PR and where prohibited. Sponsor: Collective Bias, Inc.
Tuesday, May 19, 2015
Review and Giveaway Kernel Encores Flavored Popcorn
- Blueberry Cheesecake
- Strawberries & Champagne
- Root Beer Float
- Strawberries & Cream (drizzled with white chocolate)
- Cotton Candy
- Peppermint
- Bananas Foster
- Orange Creamsicle
- Lemon Cream Pie
- Sea Salt Caramel
- Watermelon
- Hawaiian Delight
In celebration of The Weekend Gourmets third anniversary this month, Kernel Encore is offering a 10% discount to my readers by visiting this special link. Theyre also going to give THREE of my readers their own customized 12-flavor popcorn sampler! Im introducing Rafflecopter for this giveaway, which Im hoping will streamline the giveaway process for everyone. Theres one mandatory entry and several options for additional entries. The required entry is to visit the Kernel Encore flavor page and comment via Raffelcopter telling me your favorite flavor. Good luck...lets get popping!!a Rafflecopter giveaway
Saturday, May 16, 2015
A Food Lovers Weekend In New York Part II
From there, it was a quick 5-minute walk to Washington Square Park. It was a gorgeous Spring afternoon – blue skies and temperatures in the 70s – so people were out in full force to sunbathe, enjoy picnics, people watch…and walk their dogs. The cherry blossoms and tulips were in bloom, so the park was full of vibrant color.
We spent about 30 minutes snapping pictures and soaking in the gorgeous weather. We even met this little fellow…who was pretty much the cutest hot dog we’ve ever seen!
We spent about 30 minutes snapping pictures and soaking in the gorgeous weather. We even met this little fellow…who was pretty much the cutest hot dog we’ve ever seen!
After resting in the park for a bit, we headed to our hotel in The Library Hotel Collection, the very lovely Hotel Elysee. This historic hotel is located in Midtown East, between Madison and Park Avenues. The location makes it perfect for those who are planning to do a little shopping, and the ambiance makes it perfect for couples looking for a little romance. The Elysee was built in the 1920s, and it has a very colorful history. Before it was a hotel, it was a residence. Some of its famous tenants included baseball player Joe DiMaggio and playwright Tennessee Williams. The elegance of the 1920s era was apparent from the moment we walked in the door. Our guest room was located right next to the elevator, which made us feel like it was our own private elevator! The room was decorated in soothing shades of cream and blue, which we found very relaxing. The Elysee is considered one of the most romantic hotels in the city, and I couldnt agree more! 
Like all hotels in The Library Collection, we were offered a wide range of amenities: free in-room WiFi, bottled water, an afternoon wine and cheese reception and morning continental breakfast. The Elysee is also home to the famous Monkey Bar, a piano bar located just off the lobby. We had another great date night planned, and this hotel set the romantic mood perfectly! On our way out, we stopped by the evening wine and cheese reception to start our date night.
Michael chose the Salad "Le Cirque." It was colorful and artfully presented, tossed with a refreshing truffle vinaigrette. I opted for the Tempura Shrimp, which were perfectly fried and not the least bit greasy. The portion size was quite generous as well. We both went with seafood for our entrees. Michael chose the Lobster Risotto, which was creamy and indulgent and full of chunks of lobster. I opted for the seared Scottish Salmon. It was cooked perfectly, and the refreshing citrus sauce worked really well with the rich salmon. It was a memorable meal, served in an upscale -- yet casual -- environment. It was the perfect prelude to our show that evening.
After the Philharmonic performance was over, we made our way back outside. We both admired the beauty of the Lincoln Center fountain at night, with the Metropolitan Opera House in the background. Then we headed a few steps around the corner to Lincoln Ristorante for dessert and coffee. This sleek, modern restaurant is conveniently located right on the Lincoln Center grounds. This makes it a perfect spot for a bite either before or after a performance at one of the Lincoln Center venues. Lincoln Ristorante offers Italian food, including fantastic desserts from pastry chef Richard Capizzi. We ordered coffee and selected two desserts: a rich chocolate cake and a dessert that featured plums in two different ways. Both desserts were creative and expertly prepared. We paired them with a shared sorbetti trio. The sorbetti was rich and creamy, and the flavors paired very nicely with our desserts. Of the three flavors, the chocolate-rosemary was our favorite. The earthy flavor of the rosemary stood up very nicely to the deep dark chocolate. It was unique and delicious! 
We woke up the next day and got ready to have Sunday Brunch at David Burke Townhouse, located in a beautiful Upper East Side townhouse decorated in shades of red. Their brunch has been voted one of the Top 25 in the city, so we were excited to try it. We arrived and were warmly greeted by the hostess. While we were selecting an eye-opener from the cocktail menu, Chef Burke came out from the kitchen to introduce himself and let us know he was going to include a few extra items from the dinner menu to our tasting that morning. We loosened our belts and settled in for a fabulous, over-the-top brunch experience. As we sipped our cocktails and munched on warm-from-the-oven popovers, we looked over the menu.
Everything we tried was expertly prepared and full of flavor. I loved how Chef Burke took familiar food items and added his own creative, modern spin on them. Case in point: this Sea Scallop "Benedict" from the dinner menu. Its comprised of layers of quail egg, potato cake, chorizo, lobster foam, and caviar. It was an amazing combination of flavors and textures! We cut it in half and had one bite each; as soon as we tasted this appetizer, we knew we were in for one amazing meal.
Out brunch appetizers were both seafood based. I chose the crispy and unique Pretzel Crusted Crabcake, which was served with a duo of complimentary sauces. Michael chose Chef Burkes creative pastrami-spiced salmon. It was served with bite-sized watercress blini and a horseradish creme fraiche. These little bites were so fun to assemble and eat. Both appetizers were expertly prepared and featured a beautiful presentation on the plate.
Next up were two "bonus" courses: a crab scramble from the brunch menu and spicy lobster from the dinner menu. The crab scramble was served in a large ostrich egg shell, and it was amazingly creamy. The lump crab and truffle mouseline were decadent touches. Surprisingly, this dish wasnt overly rich. The lobster was a revelation: sweet lobster combined with fiery seasonings. The combination of lemon, basil and chili oil reminded me of a Thai flavor profile. Yes, it was a bit messy to eat -- but it was downright addictive.
Next came our brunch entrees. Michael ordered the steak and egg, which was stacked with sauteed mushrooms, a potato hash and a touch of bearnaise. The steak was perfectly cooked, and the dish was artfully presented. I was getting a bit full by then, so I opted for a light Spring salad with grilled chicken and shrimp. The addition of goat cheese, walnuts, sliced pears and bacon made it filling...but not overly so.
Our amazing brunch ended with Chef Burkes signature dessert, the Cheesecake Lollipop Tree. Bite-sized cheesecakes are served on a stick. They are accompanied by bubblegum-flavored whipped cream and fresh berries. This dessert is whimsical and delicious, and perfect for sharing.
Before we knew it, our hour was up and we were back to the entrance at Central Park South. We made our way over to Columbus Circle to snap a few pictures and enjoy a little bit of people watching. New York is perfect for people watching! Before we knew it, it was time for our afternoon tea reservation at The Mandarin Oriental Hotel. The final installment of this travelogue will tell you all about our amazing tea-time experience, as well the rest of our New York adventures. Make sure you come back to read all about it!
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