Author: Dino

Dino agreed to join the supper club based on the assumption that he wouldn't be preparing dishes, only tasting them. Even though he was completely misled, Dino has begrudgingly learned to enjoy dabbling in the culinary arts.
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Pernil & Chicharón

Notes

Recipe taken from Anova Culinary

Ingredients

  • One 10-lb bone-in “Picnic Cut” pork shoulder
  • 10 cloves garlic
  • 3 Tbsp Goya Adobo seasoning
  • 4 packets Goya Sazón seasoning (We chose one with annatto for coloring)

Directions

Preparation & Cooking Steps

  1. Rinse pork shoulder and pat dry with paper towels. Place on clean surface with skin facing up.
  2. If pork shoulder is too large to fit in a single bag, consider cutting it in two pieces using a cleaver and some force. Likewise, you could remove the bones and cut into smaller pieces but we left the bones in for maximum flavor.
  3. Peel garlic cloves and cut into quarters.
  4. With a sharp knife, cut slits through the skin into the meat below. Insert a garlic sliver into each slit (on the areas closest to the bone, you may need to insert the garlic pieces laterally under the skin).
  5. In a bowl, mix together the Adobo and Sazón powders.
  6. Rub the seasoning mixture into all surfaces of the meat.

  7. Place meat in plastic bag and remove air using vacuum sealer or water-displacement method; insure bag is sealed tightly.
  8. Cook at 165°F for 24–27 hours.

Finishing Steps

  1. Remove pork from bag and place in a shallow pan with the skin facing up. If you left the bones in you can remove them at this point.
  2. Pour juices from the bag into the pan around the meat.
  3. Broil on high heat until skin is well-darkened and crispy, about 15 minutes. Watch out for the skin and fat popping- this is normal!
  4. Remove bone and slice or shred meat. Pour pan juices over meat.
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Vegetarian French Onion Soup

Notes

10 Minute Instant Pot® Mushroom Broth recipe from 101 Cookbooks
Vegetarian French Onion Soup recipe adapted from May I Have That Recipe?

10 Minute Instant Pot® Mushroom Broth

Ingredients

  • 8 Cups Water
  • 15 g / ½ Cup Dried Porcini Mushrooms
  • 6 Medium Cloves of Garlic, Peeled & Smashed
  • Scant 1 Teaspoon Fine-Grain Sea Salt
  • ½ Teaspoon Freshly Ground Pepper, or To Taste
  • A Sprig or Two of Fresh Thyme

Instructions

  1. Combine the water, dried mushrooms, and garlic in your Instant Pot. Close and seal.
  2. Pressure cook on high for 10 minutes. Carefully quick release, gently shake or tap the pressure cooker, and THEN carefully open away from you.
  3. Season with the salt pepper, and thyme. Wait a minute or two, stir, and taste. If it tastes flat to you, add more salt and pepper, until it tastes delicious. Freeze any broth you aren’t going to use within a few days.

Vegetarian French Onion Soup

Ingredients

  • 4 Tbsp Extra Virgin Olive Oil
  • 4 Large Sweet Onions, Sliced
  • ½ tsp Salt
  • 1 tsp Sugar + additional 1 tsp Sugar (optional)
  • Tbsp All Purpose Flour
  • 6 Cups Mushroom Broth
  • 1 Tbsp Vegan Worcestershire Sauce
  • ⅓ Cup Dry White Wine
  • ⅛ tsp Ground Black Pepper
  • 1 French Baguette
  • 14 Ounces Gruyère Cheese

Instructions

  1. Heat olive oil in a large soup pot. Add onions and salt, and cook over medium heat for 30 minutes. Add 1 teaspoon of sugar (optional). Continue cooking for about 50 minutes, stirring frequently. Add flour, mix well and cook for another 5 minutes.
  2. Add mushroom broth, Worcestershire sauce, wine, and pepper, and simmer for 20 minutes. Taste and adjust salt, pepper, and sugar if necessary (remember the the cheese will add saltiness to it).
  3. While the soup is cooking, place cheese in the freezer for 20 minutes (so it’s easier to shred). Shred cheese and set aside in the fridge.
  4. Slice baguette in 1/2 inch rounds and toast until crunchy.
  5. Preheat oven to 350°F.
  6. Line a baking sheet with aluminum foil. Place 4–6 oven proof bowls on the baking sheet and ladle soup into the bowls. Add 3 tbsp shredded cheese to each bowl, mix well.
  7. Gently place one or two pieces of bread on top of soup and cover bread with 1/4 cup of cheese per bowl.
  8. Place baking sheet in the oven and bake for 10 minutes.
  9. Broil for 1–2 minutes, keeping an eye so the bread doesn’t burn. Serve immediately.
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Grinch Cookies

Notes

Recipe taken from TastyEverAfter.com

Serving size is 1 cookie

These raspberry filled Grinch Cookies are perfect for Christmas and so easy to make with an easy homemade sugar cookie dough. Can use store bought dough for a time saver!

If you don’t have a heart cookie cutter, use a small paring knife to make the heart shaped center of the cookie.

Store leftover baked and filled cookies in the refrigerator for up to 5 days in tightly covered container.

Unfilled cookies can be frozen for up to 2 months after baking in a freezer proof container or bag.

Ingredients

  • 1 cup unsalted butter , softened
  • 1 cup sugar
  • 1 pinch salt
  • 1 egg , at room temperature
  • 1 ½ teaspoon vanilla extract
  • 3–4 drops green food coloring
  • 2 ½ cups all-purpose flour
  • ¾ cup all-natural seedless raspberry preserves, jam, or jelly
  • green sugar sprinkles

Instructions

  1. Place butter, sugar, and salt in a large bowl. Using a stand-up mixer with a paddle attachment or a handheld mixer, cream ingredients together at medium speed until light and fluffy (about 4 minutes).
  2. Scrape down sides, add egg and vanilla, Beat for another 2–3 minutes, scraping down sides as necessary, until well combined. Add 3–4 drops of green food coloring and mix for another minute or until the green coloring is evenly distributed throughout dough and there are no streaks of color.
  3. Slowly add flour, ½ cup at a time, mixing well after each addition. Dough should be firm, not sticky, but still be soft. Divide dough in half and put each half between two pieces of heavy-duty freezer plastic wrap or parchment paper. Roll each piece of dough to ¼″ thick and place in refrigerator on flat surface for at least 30 minutes.
  4. Preheat oven to 350°F degrees. Line baking sheets with parchment paper or use a silicone baking mat.
  5. Remove one prepared dough sheet at a time from refrigerator. Remove top layer of parchment paper or plastic wrap and cut out 30 cookies using a round shaped cutter with a heart insert. Place on baking sheet and coat the top of each cookie with green sprinkles, if using. Take out other cookie dough sheet and cut out 30 cookies using just a round shaped cutter. Place on baking sheet.
  6. Bake 8–10 minutes, or until lightly brown on edges. Let cool for minute or two on baking sheet, then transfer to wire rack to cool.
  7. When cookies are completely cooled, take the round cookies and spread a little of the raspberry preserves on each one. At this point, if you haven’t used the green sprinkles, sift powdered sugar on top of each heart cut-out cookie. Lightly press it on top of jelled cookie.