37 cooks, coffee marinated pork, cold weather comfort food, comfort food, lock-n-load java, pork

Task Force Zulu: Operation Cochon

The latest sponsor for 37 Cooks was Lock-n-Load Java, a veteran owned coffee company that was more than generous with sending us out our choice of samples. Before I made the ‘Charlie Don’t Surf’ cupcakes, I brined a lovely pork roast with some of their single origin Costa Rican ‘Task Force Zulu’ roast for over 24 hours and it paid off with a richly flavored, tender roast. Saddled up with some all day braised collards and a batch of mac-n-cheese and it was a smile worthy meal.  

Task Force Zulu: Operation Cochon
by Shannon T

1 cup strong brewed Lock-n-Load Java’s Task Force Zulu—Single Origin Costa Rica coffee, cooled
½ cup molasses

¼ cup maple syrup
2 Tablespoons apple cider vinegar
1 Tablespoon Dijon mustard
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1/2 teaspoon ground ginger
6 to 8 sprigs fresh thyme
1 ¾ pound pork loin roast, twine removed

Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon of salt, 1/2 teaspoon of pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 8 hours (I kept it in for 24).

Preheat the oven to 350F. Remove the pork from the bag. Strain the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes.

Dry the pork loin with paper towels. Heat olive oil in an oven-proof pan until just under smoking. Season the outside of the pork with salt and pepper and sear the pork loin on all sides. Place the pan in the oven and cook until the internal temperature is 150, approximately 50 minutes. Remove the pork from the pan, place on a plate, tented with foil, and let rest for 10-15 minutes. Slice and drizzle the reduced sauce onto the pork. Enjoy.

*Served with garlic and onion sauteed kale and homemade mac ‘n cheese
37 cooks, baking, lock-n-load java, mocha cupcakes, ridiculous buttercream

‘Charlie Don’t Surf’ Cupcakes

I’m coming up for air this week, trying to rest my brain after a week of studying and an extremely wonderful cheese tasting class with the staff of Bar Lola.  Thank you all for the card and humoring me and my dozen and a half cheeses on your Monday evening. 

So, I’ll let my most recent post from 37 Cooks speak for itself.  And I would recommend getting some “Lock-N-Load” Kona Coffee when you can. Made a nice cuppa.

‘Charlie Don’t Surf’ Cupcakes with Macadamia Nuts
adapted from Brown Eyed Baker “Mocha Cupcakes with Espresso Buttercream”


1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup double strength brewed Lock-N-Load Java Charlie Don’t Surf Kona blend
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

5. Divide the batter evenly between the liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting the cupcakes.

Espresso Cream Cheese Frosting:

(Makes enough to frost 12 cupcakes)

1/2 cup 1 sticks) unsalted butter, at room temperature

1 8-ounce package of cream cheese, brought to room temperature
1 1/2 cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

1. Mix the espresso powder into the vanilla until dissolved; set aside.

2. Using the whisk attachment of a stand mixer, whip the butter and cream cheese on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

37 cooks, cookies, food network magazine, holiday cookies, pralines

No-Bake Cornflake and Chocolate Pralines

(reposted from 37 Cooks)

I don’t have holiday cookie traditions. No tattered pieces of paper or index cards tucked away, scribbled with Great Aunt Peggy’s or Grandmas faded handwriting. Truthfully, and part sadly, there isn’t a lineage of recipes in my family. So, every Christmas, I make a different cookie recipe. Several ones, even. I say I like to just keep it interesting but, in part, I think I’m secretly searching for a recipe to make my own. One to pass down to my own children some day.
Of all of the cookies I’ve made over the past decade, this is one of those recipes that I could see making with grandchildren. And I have The Food Network Magazine to thank for it.

No-Bake Cornflake and Chocolate Pralines
1/2 cup pecans
2 cups cornflakes 
6 Tablespoons unsalted butter  
1/4 cup pure cane syrup (such as Steen’s) or 2 tablespoons each molasses and light corn syrup 
2 Tablespoons heavy cream  
1 ounce semisweet chocolate, chopped

Toast the pecans in a medium skillet over medium heat, stirring, about 5 minutes. Transfer to a cutting board; let cool, then coarsely chop.

Line 2 baking sheets with parchment paper. Toss the pecans and cornflakes in a large bowl.

Make the caramel: Bring the butter, cane syrup, heavy cream and salt to a boil in a medium saucepan over medium heat and cook, stirring with a wooden spoon, until the mixture pulls away from the sides of the pan and comes together into a loose ball, about 5 minutes. Remove from the heat. Once the caramel stops bubbling, stir in the semisweet chocolate until melted.

Pour the chocolate caramel over the cornflake mixture and toss to coat. Scoop heaping tablespoonfuls of the mixture onto the prepared baking sheets and pack into compact mounds with your fingers. Let set, about 1 hour.

Begin sugar coma.

37 cooks, Breakfast and brunch, Teet's Food Store, The Teet's Challenge

Eggs Hussarde

37 Cooks recently got hooked up with Teet’s Food Store in Ville Platte, Louisiana–a specialty smoked meats store– for a group project posting.  They were contacted by Luke Deville about working together and coming up with recipes utilizing the following:
Smoked Sausage (an endless list of options were given)
Smoked Tasso
Smoked Ponce

Teet’s was beyond generous with their donations to the group (I’d easily say that they sent out over $1,000 in samples to a group of crazy cooks scattered around the country) and I think we collectively did them proud.

I have tried my sausage and tasso and I loved them both. The tasso was used in the first two days and was thoroughly enjoyed. I would definitely recommend checking out their website and purchasing a link or two (or, if you’re feeling particularly ballsy–go for the Ponce).

This is the first recipe that I made utilizing Teet’s Tasso.

Eggs Hussarde for 2
by Shannon T.
adapted from Eggs Hussarde recipe in Saveur Magazine online

I will simply say that this is the best version of Eggs Benedict (and most simple Hollandaise sauce) I’ve ever made. I even finished off the Missus’ plate.

11 Tablespoons butter, melted
1 shallot, finely chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper, to taste
1⁄2 cup dry red wine
2 teaspoons fresh lemon juice
2 egg yolks*
Generous pinch of Slap Ya Mama HOT seasoning
White distilled vinegar
2 eggs plus egg whites separated from above listed yolks*
1 Tablespoon of cream/milk/half and half
2 English muffins, split and lightly toasted
12 1⁄4″- thick slices Teet’s Smoked Pure Pork Tasso
1 medium tomato, cored and cut into 4 thick slices

Heat 1 tablespoon of  butter in a small saucepan over medium heat. Add the shallots, garlic, salt and pepper and cook for 1 minute. Add the wine and bring to a boil, then reduce the heat to medium-low. Simmer until reduced by half. Remove from the heat; strain through a sieve. Set the divinity sauce aside.

Pour water into a medium saucepan to a depth of about 2 inches. Bring to a gentle simmer over medium-low heat. In a metal bowl, whisk the lemon juice, yolks, and 2 tablespoons water together until frothy. Place the bowl over the simmering water and cook, whisking constantly, until the mixture is pale yellow and thickened. Remove the bowl from the heat and slowly drizzle in the remaining melted butter in a thin stream, whisking constantly, to form a thick Hollandaise sauce. Whisk in SYM seasoning and salt. Cover to keep the sauce warm.

Set an oven rack 4″ from the broiler; preheat. Put the muffin halves on a baking sheet, cut side up. Arrange 3 slices of tasso on each, drizzle with the divinity sauce, and top each with a tomato slice. Broil until the tomatoes are bubbly.

In a bowl, mix together the whole eggs and egg whites with the dairy of your choice. Melt 1 tablespoon of butter in a skillet over medium heat.  When the butter is melted, add the egg mixture and immediately begin stirring with a heat proof spatula until the desired consistency is reached. Divide the muffin halves between the plates, top each with one quarter of the scrambled eggs, and spoon the Hollandaise over the top.

37 cooks, chili, marx foods, stew

Guajillo Chili

Guajillo Chili
adapted from recipes in Texas Eats and The Wright Recipes

1 recipe Guajillo Chili powder (see below)
2 1/2 pounds Chuck roast trimmed and cut into 1/4″ cubes
1 large yellow onion, chopped
2 teaspoons paprika
2 teaspoons dried Mexican oregano
1/2 teaspoons dried thyme
1/2 teaspoon salt
4 large garlic cloves, minced
2 cups beef broth
1 (28 oz) can pureed tomatoes (I used fire roasted)
1 cup water
1 Tablespoon lard or olive oil (more as needed)
For Guajillo Chili powder:
2 dried Marx Foods Dried Guajillo Chilies–stem end removed and chopped
3 allspice berries
2 teaspoons coriander seeds
2 teaspoons cumin seeds
Toast all above ingredients in a skillet until fragrant. Transfer to spice grinder and pulse until finely ground.
Add fat to Dutch oven and heat over medium high heat. Add beef cubes in batches and cook, turning as needed, until well browned on all sides.  Remove from pan using a slotted spoon.  When meat is done, lower heat to medium and add onion to pan. If needed, add a little more oil/lard at this time. Saute for about 10 minutes, until lightly browned.
Add the chili powder, thyme, paprika, oregano, salt and garlic, stirring for one minute.  Add the beef broth, tomatoes, water and browned beef. Turn heat to high and bring to a boil, then cover partially and reduce to a simmer for approximately 2 hours, until the meat is very tender. Add water, if needed, to maintain desired consistency. 

Spoon over cooked rice and top with shredded cheese blend.

**This is another contribution to the 37 Cooks/Marx Foods Challenge**

37 cooks, beef stroganoff, marx foods, winter eating

Beef Stroganoff with Mixed Mushrooms

Beef Stroganoff with Mixed Mushrooms

adapted from and grazie to Tyler Florence and his Food Network recipe

3 cups beef stock 

3 sprigs thyme
1 1/2 pounds chuck roast, cut into 1/8th wide strips
kosher salt and freshly ground black pepper
6 Tablespoons extra-virgin olive oil
1 medium onion, chopped
2 Tablespoons dry sherry
5 Tablespoons unsalted butter
4 ounces maitake mushrooms, sliced
8 ounces mix of portobello and white button mushrooms, sliced 
1 ounce Marx Foods Dried Porcini Mushrooms
3 cloves garlic, chopped
1/4 cup sour cream, plus more for garnish
1 Tablespoon Dijon mustard
2 Tablespoons chopped fresh chives, for garnish
1 (1-pound) package wide egg noodles 

Heat the beef stock until just warm. Take 1 cup of stock and pour over dried mushrooms and let sit until re-hydrated. Strain liquid back into beef broth, roughly chop mushrooms and set aside. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the sherry and cook until the alcohol has burned off, about 5 minutes. Add the beef stock. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours. 

In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside. 

When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, and mustard. Taste and adjust the seasoning with salt and pepper. 

Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped chives.
**This is another 37 Cooks group project. We were fortunate to receive a box of samples–dried mushrooms, chiles, vanilla beans, dill pollen and saffron–from Marx Foods. Keep an eye out for other recipes I’ve shared**