Monday Night Meals: Week Three

Denver Broncos VS. Oakland Raiders

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Oakland

Vegetable Sopes

Serves Two

Ingredients:

1 Cup Masa

½ c water

½ jalapeno

1 T garlic

5-6 white mushrooms

¼ c canola oil

½ yellow onion

12 dried arbol chiles

4 garlic cloves

4 ripe tomatoes

crème fraiche

queso fresco

cilantro

Directions:

            Begin by placing your broiler on medium heat. Cut the tops off of tomatoes, placing on a foiled sheet pan and place into oven. Allow the tomatoes to blister and begin to blacken, about five to seven minutes. Meanwhile, heat a frying pan on medium heat. Cut the steams off of the arbol chiles and place into frying pan, allowing the chiles to toast. Remove peppers and place the garlic cloves with skin still on. Let the garlic toast on all sides as well.

            Place garlic on cutting board, smash with a knife and remove the skin. Place the garlic, tomatoes and arbol chilies in a food processor and blend until smooth, this creates your salsa.

            Next, place the masa in a bowl. Allow the water from facet become warm to touch, and then add to masa. Mix the dough so it is not sticky to touch and well incorporated, add warm water if dry (or masa if too wet). Separate the dough into four portions, rolling each portion into a ball and place onto a plate. Cover with foil and set aside.

            Cut up the onion into long slices, mince garlic, dice the jalapenos and slice the mushrooms. In a frying pan, add the canola oil and bring to medium heat. When hot, add the onions, jalapenos and garlic. Allow the onions to become translucent, about five minutes. Add the mushrooms and cook for about ten minutes. Sautee mixture occasionally.

            On a skillet, drizzle with oil and bring to heat around 350 F. Place one of the masa balls on plastic wrap, then cover with an additional piece of plastic wrap. With a rolling pin, roll the masa into a three-inch circle; repeat with remaining balls. Place each ball on the skillet; allowing each side to brown, each side should cook for about five minutes. Remove from heat and place each serving on a plate.

            Place salsa on masa, then vegetable mixture, crème fraiche, crumble queso fresco and chopped cilantro on top Enjoy! Go Raiders!

Denver

Colorado Pulled Pork

Ingredients:

3 1 lb. pork

4 c water

1 T salt

2 T brown sugar

2 slices bacon

3 c chicken broth

1 micro brew (12 oz.)

½ T dried mustard

2 sprigs fresh sage

1 T oregano

4 cloves garlic

½ yellow onion

1 can green chiles

olive oil

red wine vinegar

Directions:

            To begin, place the pork into a deep dish. In a liquid measuring cup, place the water, salt and brown sugar, stir until mostly dissolved. Pour liquid over the pork, creating a brine for the pork. Allow the pork to sit overnight.

            In a large pot, bring to medium heat. Drizzle with olive oil and add pork, and throwing away the brine. Allow pork to evenly cook on each side, remove pork and set aside. In the same pot, add the bacon and allow to crisp. Remove bacon, the fat and flavor is the only thing needed, so the cooked bacon can be placed aside and used for anything you would like (breakfast halfway done).

            Preheat oven to 275 F. Add to the pot the chicken broth, beer, mustard, sage, oregano, garlic (skin removed) and onion (cut in half). Bring the mixture to a simmer; allow to cook for ten minutes. Remove from heat and add the pork and place into oven. Allow the pork to cook for 7-8 hours, it will be fork tender.

            Remove pork from the pot, allow to cool and shred. Meanwhile, boil the remaining mixture in pot until it has reduce, about fifteen minutes. Add the shredded pork, green chilies (chopped) and a drizzle of olive oil and red wine vinegar. Eat by itself or with sandwich and enjoy! Go Broncos!