- Jackfruit and Spice Rub
- 3 cups green jackfruit* (from a pouch), drained and rinsed (our jackfruit was pre-cooked)
- 3 cloves garlic, minced
- 1/2 tsp. paprika (we used smoked paprika)
- 1/2 tsp. granulated onion
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. ground chipotle pepper
- 1/4 tsp. ground coriander
- 1/4 tsp. ground cinnamon
- Sea salt to taste
- Braising liquid
- 2 1/2 Tbsp. everyday olive oil (we used Colavita EVOO)
- 1 medium onion, diced (we used yellow onion)
- 1 cup vegetable stock
- 1/4 cup orange juice
- 1 lime, juiced
- 2 Tbsp. maple syrup
- 1 1/2 tsp. minced fresh oregano
- 2 bay leaves
- 1 chipotle chile in adobo sauce, minced
- Sea salt to taste
- 8 to 10 fresh corn tortillas or store-bought (we used store-bought)
- 1 1/2 avocados, pitted, peeled and sliced
- 1/2 cup finely shredded cabbage
- Tomato salsa
- 1/2 cup picked cilantro leaves
- 2 limes, cut into wedges
- For the jackfruit and spice rub: Cut the inner cores from the drained jackfruit, slicing those cores into strips (the cores won’t shred like the rest of the jackfruit, hence it getting sliced**). Place the jackfruit in a medium bowl for the next step.
- Take a small mixing bowl out and combine the garlic, paprika, granulated onion, black pepper, ground chipotle pepper, coriander, cinnamon and salt together in it. Sprinkle the spice rub all over the jackfruit, tossing to make sure all the jackfruit is coated, roughly shredding it in the process. While you’re shredding the jackfruit, throw away any seeds***. Place a lid on the medium-sized bowl and place it in the fridge for an hour or overnight so the jackfruit has time to marinate.
- For the braising liquid: Take a small Dutch oven or shallow pot out and pour the oil in, setting the Dutch oven over medium-high heat. Once the oil’s hot, toss the onion in, stirring constantly for 4 to 5 minutes or until the onion looks golden. Now stir in the jackfruit, making sure to keep stirring for 2 to 3 minutes or until the jackfruit starts to stick. Pour the stock in, scraping the bottom. Mix in the orange juice, lime juice, maple syrup, oregano, bay leaves and chipotle. After a minute or two has passed, take a taste and season lightly with salt (the mixture will eventually reduce down and could get to be salty if you season it too much right now).
- Once the mixture is at a simmer, use a fork or potato masher to break up the jackfruit more. Turn the heat down to medium-low, put a lid on to cover and let it cook for 20 to 25 minutes or until most of the liquid has reduced down into a sauce that coats the jackfruit. During those 20 to 25 minutes, stir it frequently so the meat doesn’t end up sticking to the Dutch oven anDutch oven it helps break the jackfruit down into bite-size shreds.
- Assembling the tacos: place a portion of the jackfruit on each tortilla, topping it with avocado, cabbage, salsa and cilantro, with lime wedges on the side for squeezing over the taco.
*If you’ve never seen jackfruit before, this is what it looks like:
**Maybe it’s because our jackfruit was precooked but we didn’t come across any parts that we had to slice.
***We left the seeds in since we heard they were edible. You could do the same but you will notice a different texture when you bite into them compared to the jackfruit “meat”.
This was our first time working with jackfruit. Visually, it reminded us of pulled pork but texture-wise, it was softer than pulled pork. It was nice eating this with the creamy avocado and crunchy cabbage.
This recipe came from “The Wicked Healthy Cookbook”.
We weren’t paid in any form to promote Colavita or “The Wicked Healthy Cookbook”.
Take care everybody !
- 1/2 cup peach preserves (we used Smucker’s brand)
- 1/4 cup chili sauce (we used Heinz brand)
- 2 tablespoons molasses
- 1/4 cup bourbon (we used Jim Beam)
- 12 ounces grilled chicken strips (we cooked up 12 ounces of Beyond Meat grilled chicken strips)
- 4 onion buns, split in half
- 4 leaves Bibb lettuce, rinsed and patted dry (we used Butter lettuce)
- 2 tomatoes, sliced
- Red onion slices, peeled (optional) (we used them)
- Take a medium-sized skillet out (we used a saucepan) and add the peach preserves to it, setting the skillet over medium heat. Once the preserves have melted, mix in the chili sauce, molasses and bourbon. Once the mixture’s at a boil, stir in the chicken and turn the heat down so it’s at a simmer. Let simmer for 5 minutes. During those 5 minutes, take the bottom half of the buns and place the lettuce, tomatoes and red onion on (if you’ve decided to use red onion).
- Use tongs to take the chicken out of the sauce and divide it among the bottom buns. Top the chicken with the top halves of the buns. Eat right away with some extra sauce on the side.
This tasted really good ! Even if you don’t dip your sandwich into the extra sauce, this can be a bit messy so make sure you have some napkins or paper towels nearby when eating this. This was good even without the tomato, the onion slices provide a sharpness which contrasts against the sweetness in the sauce.
Recipe source unknown.
We weren’t paid in any form to promote Smucker’s, Heinz, Jim Beam or Beyond Meat.
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- 5-pound boneless pork butt, trimmed and cut into 2-inch cubes
- 3/4 cup gochujang, divided
- 6 tablespoons white miso, divided
- 1 bunch fresh cilantro, stem minced, leaves left whole, reserved separately
- 1/4 cup hoisin sauce
- 3 ounces fresh ginger, peeled and cut into 3 chunks
- 2 tablespoons grapeseed or other neutral oil (we used vegetable oil)
- 2 large yellow onions, thinly sliced
- Kosher salt and ground black pepper
- 3 tablespoons unseasoned rice vinegar
- Hamburger buns, pickled jalapeños, Gingery Pickled Carrots, and Gochujang Sour Cream, to serve (recipes for the Gingery Pickled Carrots and the Gochujang Sour Cream below)
- Move the rack in your oven down to the lower-middle position before preheating the oven to 325 degrees. Place the pork, 1/2 cup of the gochujang, 2 tablespoons of the miso, cilantro stems, hoisin, ginger and 1 cup of water in a large Dutch oven, stirring to combine. Set the Dutch oven over medium-high heat, waiting for simmering to occur. Once simmering, put the lid on the Dutch oven and place it in the oven. Let the pork cook for 3 hours or until it pulls apart easily using two forks.
- While the meat cooks, take a 12-inch nonstick skillet out and pour the oil into it, setting the skillet over medium-high heat. Once the oil’s hot and shimmering, add in the onions and 1/2 teaspoon salt, turning the heat down to medium once they’re both in. Cook for 15 minutes or until the onions look golden, stirring now and then during that time (it took us longer than 15 minutes). Mix the miso into the onions, stirring constantly for 5 minutes or until the miso begins to brown. Take the miso onions out of the skillet and put them on a plate to cool down, covering them once they’re cool and putting them in the fridge until they’re ready for use later on.
- Once the pork is tender, remove it using a slotted spoon and put it in a large bowl (we used a large plate). Once the pork is cool enough for you to handle, shred it into bite-size pieces, throwing away any globs of fat. Going back to the Dutch oven, take the ginger chunks out of the liquid, throwing them away. Tilt the Dutch oven so all of the liquid pools to one side, skimming and throwing away as much of the fat on the surface as possible (we didn’t get rid of the fat). Put the Dutch oven over medium-high heat and let the liquid cook for 5 to 7 minutes or until a spatula (we used a spoon) run through the sauce leaves a trail behind (took us longer than 7 minutes).
- Whisk in the remaining 4 tablespoons (1/4 cup) of gochujang into the sauce until combined. Mix the pork and onions into the sauce, turning the heat down to medium afterwards. Stir the pork around constantly for 5 to 10 minutes or until all of the pork and onions are heated through. Take the Dutch oven off the heat and stir in the vinegar to combine. Taste the pulled pork and season to taste with pepper (we didn’t add any pepper). Place the meat on the buns, topping with the cilantro leaves, pickled carrrots, gochujang sour cream, and pickled jalapeños.
Gingery Pickled Carrots
- 1 cup unseasoned rice vinegar
- 1 tablespoon white sugar
- 1 teaspoon kosher salt
- 3 medium carrots, peeled and shredded on the large holes of a box grater
- 2-inch piece fresh ginger, peeled and sliced into thin rounds
- Whisk the vinegar, sugar and salt together in a large bowl before adding the carrots and ginger, stirring to coat the carrots and ginger in the vinegar mixture. Cover the bowl and place it in the fridge for at least 3 hours or up to 24 hours (we made our pickled carrots the day before we made the pulled pork).
Gochujang Sour Cream
- 1/2 cup sour cream
- 4 to 6 tablespoons gochujang, to taste (we used 4 tablespoons)
- Mix the 2 ingredients together in a small bowl until combined (make sure to scrape the sides and the bottom of the bowl). Put a lid on the bowl and place it in the fridge until ready for use.
The components taste good separately but together are even better ! The pulled pork was tender, spicy and a little salty but the pickled carrots and jalapeños brought enough acidity to balance that spiciness out. You might think that this’d be too spicy between the jalapeños and the gochujang in both the pork and the the sour cream but the sour cream itself, the pickling and probably the bread as well allows you to get a spiciness that you’ll notice without overpowering the other flavors in this. The onions are so tender that you’ll barely notice them as you’re eating this ! This was a different (but tasty) take on pulled pork.
This recipe came from Milk Street.
We weren’t paid in any form to promote Milk Street.
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- 10 uncooked bratwurst links (we used Johnsonville Brats Original)
- 3 bottles (12 oz. each) light beer or nonalcoholic beer (we used Michelob Ultra Pure Gold)
- 1 large sweet onion, sliced (we thinly sliced the onion)
- 1 can (14 oz.) sauerkraut, rinsed and well-drained
- 3/4 cup mayonnaise
- 1/4 cup chili sauce
- 2 Tbsp. ketchup
- 1 Tbsp. finely chopped onion (we used a yellow onion)
- 2 tsp. sweet pickle relish
- 1 garlic clove, minced
- 1/8 tsp. pepper
- 10 hoagie buns, split
- 10 slices Swiss cheese
- In batches, brown your bratwurst in a large skillet (we browned 5 of the links at a time). Add the beer, sliced onion and sauerkraut to a 5-qt. slow cooker (we used a 6-qt. slow cooker), stirring to combine. Place the browned bratwurst in the slow cooker, putting the lid on and cooking for 7-9 hours on LOW or until the sausages are fully cooked (our bratwurst were fully cooked when we checked them at the 7 hour mark).
- Preheat your oven to 350 degrees. Take a small mixing bowl out and add the following ingredients to it, stirring to combine: mayonnaise, chili sauce, ketchup, chopped onion, relish, garlic and pepper. Spread the mayonnaise mixture over the cut sides of the buns, adding the cheese on next followed by the bratwurst and the sauerkraut mixture (we used a slotted spoon to get the sauerkraut mixture without all the liquid). Place the buns on an ungreased baking sheet (we lined our baking sheet with aluminum foil before placing the buns on it). Stick the sheet in the oven for 8-10 minutes or until the cheese has melted (our cheese melted by the 8 minute mark).
*We poured a tablespoon of vegetable oil into a large cast-iron skillet, letting the oil get hot before adding in the bratwurst to get browned.
This was a tasty bratwurst ! You definitely taste the Swiss cheese and the bratwurst but we didn’t taste the sauce and sauerkraut mixture much. The cheese is ooey gooey, the bratwurst is nice and juicy, it just made us want to keep coming back fr more ! If you’re looking for something to serve on a game day, this would be a great handheld dish to enjoy !
This recipe came from Taste Of Home.
We weren’t paid in any form to promote Johnsonville, Michelob or Taste Of Home.
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- 2 boneless, skinless chicken breasts (8 oz. each, halved lengthwise
- 1 cup buttermilk
- 1 tsp. Tabasco sauce
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp. kosher salt
- 1/2 tsp. each black pepper and cayenne pepper
- 1/2 cup peanut or vegetable oil (we used vegetable oil)
- 4 White Mountain rolls or large hamburger buns, halved, brushed with mayonnaise, and toasted (we used Pepperidge Farm Sesame-Topped Hamburger Buns)
- Green leaf or romaine lettuce (we used romaine lettuce)
- Kosher dill pickle chips
- Remoulade* (recipe follows)
- Take a baking sheet and line it with parchment paper, placing a rack inside afterwards.
- Pound each breast half into 1/4-inch-thick cutlets** using a meat mallet (we placed a piece of wax paper between the chicken and the mallet so the meat wouldn’t get stuck to the mallet).
- Pour the buttermilk and Tabasco sauce into a bowl, stirring to combine. Place the chicken in the buttermilk mixture, next placing the bowl in the fridge for 30 minutes.
- Take a shallow dish and mix the flour, cornstarch, salt, black pepper, and cayenne together in it. One at a time, take the chicken out of the buttermilk mixture, letting any excess buttermilk drip back into the bowl. Place the chicken in the flour mixture, making sure the chicken is fully coated. Shake off any excess before placing it on the rack. Once all the chicken is on the rack, let it stand for 10 minutes before dunking it back into the buttermilk, letting the excess drip off before coating it in the flour (shaking any excess off) and placing it back on the rack where it’ll sit for another 10 minutes.
- Take a 12-inch cast-iron skillet and pour the oil into it, setting the skillet over medium-high heat. Once the oil’s reached 350 degrees***, fry the chicken (we fried it one piece at a time) for 2-3 minutes per side or until it looks golden brown (we did 3 minutes per side). Place the fried chicken on a paper-towel-lined baking sheet (we used paper-towel lined plates).
- Place the chicken on the toasted rolls, topping it with the lettuce, pickles and remoulade.
- 1 1/4 cup mayonnaise
- 1/4 cup mustard (Creole mustard if possible) (we used Creole mustard)
- 1 Tbsp. sweet paprika (we used smoked paprika)
- 1-2 teaspoons Cajun or Creole seasoning (we used 2 teaspoons of Zatarain’s Creole seasoning)
- 2 teaspoons prepared horseradish (we used Silver Spring prepared horseradish)
- 1 teaspoon pickle juice (dill or sweet) (we used dill pickle juice)
- 1 teaspoon hot sauce (preferably Tabasco) (we used Tabasco)
- 1 large clove garlic, minced and smashed
- Combine all the ingredients in a medium-sized bowl. Cover, and let it sit in the refrigerator for at least a couple of hours to help all the flavors blend.
*The fried chicken sandwich actually wanted a different recipe for rémoulade but we weren’t able to get all the ingredients for that recipe and we made this one instead. Thankfully this remoulade tastes really good with the chicken sandwich !
**We tried to get chicken breasts that weighed as close as possible to 8 oz. but they still weighed more than that. We hoped that simply the fact that they were still pounded out to 1/4-inch would mean that they’d be fully cooked. They were but we still checked to make sure they were fully cooked before letting them drain on the paper towels.
***The oil was too shallow for us to register the temperature so we just placed the chicken in the skillet once we heard a nice sizzle as the coating touched the oil.
We don’t really get to eat out anymore so when we come across recipes that remind us of dishes that we’ve ordered in the past, we’re excited to make them ! When you try the chicken by itself, it has this really nice, crunchy coating but it does lose some of that crunch once the toppings are placed on it so just make sure you wait to put the toppings on until you know you’re actually going to start eating. The remoulade tasted so good with the chicken, the sauce almost had a bbq taste to it. The lettuce had a nice crunch to it, the pickles bring acidity but if you’re not a fan of pickles, this sandwich still tastes awesome without it ! Toasting the bun might seem unnecessary but it really helps support the weight of the chicken and keeps the bun from getting soggy. We’ll still keep trying other recipes for fried chicken sandwiches that we come across but we enjoyed this one enough that we’re definitely going to make it again in the future !
We got the fried chicken sandwich recipe from Cuisine At Home and the remoulade sauce from Simply Recipes.
We weren’t paid in any form to promote Tabasco, White Mountain, Pepperidge Farm, Zatarain, Silver Spring, Cuisine At Home, or Simply Recipes.
Take care everybody !
- 2 cups distilled white vinegar
- Kosher salt and freshly ground pepper
- 4 to 4 1/2 pounds split chicken wings (we bought whole chicken wings that we broke down into wingettes and drumettes, throwing the tips away)
- Vegetable oil, for frying
- 1 1/4 cups all-purpose flour
- 1 1/4 cups cornstarch
- Assorted sauces, for dipping (they suggested 3 different sauces and for this first time, we decided to make their Sriracha-Honey Soy Sauce, recipe follows)
- Take a medium-sized bowl out and stir the vinegar, 1 cup water, 3 tablespoons salt and 1/2 teaspoon of pepper together until the salt has mostly dissolved. Place the wings in a nonreactive bowl or baking dish (we put them in a ziploc bag which we then placed in a baking dish) and pour the liquid mixture over the chicken wings, making sure the wings are as submerged in the liquid as possible (we sealed the bag up at this point). Place the wings in the refrigerator for 2 hours, stirring the wings around now and then so you know that all the wings are coated in the liquid.
- Drain the liquid, pat the wings dry and let them come to room temperature (this can take a while*). Preheat your oven to 200 degrees. Take a baking sheet out and place a rack on it (we lined our sheet with aluminum foil first before placing the rack on the sheet). Take a large heavy pot (we used our Dutch oven) and pour enough vegetable oil in so the pot is half way full. Place the pot over medium-high heat and bring the oil temperature up to 375 degrees.
- Take a large bowl out and whisk the following ingredients together in it: flour, cornstarch, 2 teaspoons salt, and 1/2 teaspoon pepper. Slowly whisk in 2 cups of very cold water to make a light batter. Add all of the wings to a bowl, tossing to coat.
- Using tongs, grab one wing at a time, letting any excess batter drip back into the bowl before lowering the wing completely into the oil, holding it there for a few seconds before releasing it (this helps seal the coating). Fry for 8 to 9 minutes or until the coating is golden and crispy (we found that we could fry around 5 or so wings at a time without the temperature dropping too much). Take the wings and place them on the rack-lined baking sheet. Sprinkle a little bit of salt over the wings and place the sheet in the oven so the wings stay warm as you cook up future batches of the wings. Once the wings are all cooked, serve immediately with the sauce.
Sriracha-Honey Soy Sauce
- 1/2 cup honey
- 1/2 cup Sriracha
- 1/4 cup soy sauce (we used reduced-sodium soy sauce)
- Juice from 1/2 of a lime
- 1 tablespoon sesame oil (we used toasted sesame oil)
- Add all of the ingredients to a saucepan, whisking to combine. Set the saucepan over medium heat, whisking until it’s simmering and the sauce has thickened, about 5 minutes**. Let cool before serving with the chicken wings.
*We didn’t know that it would take hours for the wings to come to room temperature so next time we make this, we’ll probably get started in the morning so we don’t have to worry about the time it’ll take for the chicken wings to reach room temperature.
**It took us longer than 5 minutes to get the sauce thickened so we were happy that we thought to make this while the chicken was sitting in the fridge.
To be honest, we’ve been afraid to fry chicken wings but we’re so glad that we overcame that fear ’cause we never would’ve know otherwise just how freaking awesome fried chicken wings can be ! The coating on these wings have the most wonderful crispy crunchy texture to them. We weren’t sure if getting the nice crispy coating on the chicken wings might result in dried out meat but thankfully the meat was juicy and tender. We think the wings sitting in that vinegar mixture is what prevented the meat from drying out. We never did taste the vinegar in the chicken wings but that’s okay, they were still delicious plain and tasted even better when we tried them with the dipping sauce. The sauce starts off tasting kinda sweet but then the heat from the Sriacha kicks in and you definitely end on a spicy note, it just makes you want to keep on coming back for more ! If all fried chicken wings taste as good as this one did, then we can’t wait to make more fried chicken wings in the future !
This recipe came from Food Network.
We weren’t paid in any form to promote Ziploc or Food Network.
Take care everybody !