The NSR Office will be closed November 28-29th for Thanksgiving. The Texas and Arizona litter recording deadline is December 1st. Please plan accordingly.
Ingredients:
2 cups all-purpose flour ¾ cup unsweetened cocoa powder2 cups white sugar2 teaspoons baking soda1 teaspoon baking powder½ teaspoon sea salt2 eggs1 cup cold, strong, brewed coffee1 cup buttermilk½ cup vegetable oil1 tablespoon unsweetened cocoa powder, for dustingCupcake wrappers Chocolate FrostingCandied Bacon: 12 slices thin cut bacon4 tbsp brown sugar1/2 cup honey1 tbsp pork rub
Directions:
Candied Bacon:
Cover bacon with brown sugar, honey and pork rub of your choiceBake at 325 degrees Fahrenheit for 20-30 minutes or until golden brown
Cupcakes:
In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. [ … ]
Ingredients:
SalamiProsciuttoSliced hamColby jack and pepper jack cheeseCandied almondsDried mangoesGrapesPicklesCrackers
Directions:
For meat rose:
Place meat slices over rim of cupLayer 3-4 timesCarefully flip cup over onto boardSlowly lift cup so the meat stays in placePlace remaining ingredients on board as desired.
Ingredients:
Pork tenderloin
Glaze:½ cup honey⅓ cup soy sauce2 tbsp balsamic vinegar2 tbsp olive oil
Dry Rub:1 tsp garlic powder1 tsp paprika1 tsp kosher salt½ tsp black pepper
Directions:
Combine garlic powder, paprika, salt, black pepper in small bowl and mix wellMassage tenderloin with olive oil and dry rubSear all sides in oven safe skilletCombine honey, soy sauce, balsamic vinegar and mix wellPour glaze over tenderloin, bake at 350 for 20 minutes (pork tenderloin needs to be cooked to 145 degrees FahrenheitLet rest 15 minutes before serving
Ingredients:
1 pork butt 2 tablespoons garlic salt2 tablespoons freshly ground black pepper1 tablespoon kosher salt2 tablespoons vegetable oil8-10 garlic cloves , minced1 large white onion , sliced thinly1 teaspoon cumin1 teaspoon chili powder2 cups chicken broth1/3 cup all-purpose flour1 16- ounce jars of tomatillo salsa verde1 tablespoon tomato paste2 cups fresh green chiles, choppedFlour tortillasShredded cheddar cheeseDiced onion, lettuce, tomato and avocado for serving
Directions:
Cut the pork into 1/2-inch cubes and season with the garlic salt, black pepper, and kosher salt.Brown pork in vegetable oil using large pot or skilletSauté garlic, onions, and green chile in separate pan until softenedAdd cumin, chili powder, flour and chicken broth, mix wellCombine pork and sautéed vegetablesAdd tomato paste and salsa verde, mix wellBring to a boil then let simmer for 20 minutes (simmer for up to 3 hours for a stronger flavor)Build your burrito! Lay out tortillas, add chile verde pork, cheese, lettuce, [ … ]
Ingredients:
1 Pork buttMustardApple juicePork Rub:
1 tbsp Paprika1 tbsp Smoked paprika1 tbsp Garlic powder1 tbsp Onion powder1 tbsp Chili powder1 teaspoon Cumin1 tbsp Paprika1 tbsp Smoked paprika1 tbsp Garlic powder1 tbsp Onion powder1 tbsp Chili powder1 tsp Cumin1 tsp Black pepper1 tsp Salt1 tsp Brown sugar1 tsp Dried oregano1 tsp Dried thyme
Brioche BunsBarbecue sauce of your choicePickles/ toppings of your choice
Directions:
Coat pork butt on all sides with mustard and pork rubLet sit 30 minutes before placing in smokerPlace pork butt in smoker, spray with apple juice every 2 hoursOnce the pork has reached an internal temperature of 203 degrees Fahrenheit, remove from smoker and let rest for 45 minutesAfter resting, shred pork with gloved hands or two forksServe on Brioche buns with barbecue sauce and other desired toppingsEnjoy!
