Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Posts Tagged ‘salsa’

R&R Pulled Pork Tacos & Gnarly Nachos

Posted by Caveman Cooking on March 21, 2011

R&R Pulled Pork Tacos Yeah, I know … I’ve been lagging BIG TIME around here. Rather than bore you with all mundane, yet legitimate, excuses as to why, I think I’d rather share this delicious combo of American BBQ and south of the border flavors! Besides, wouldn’t you rather have a delectable new dish to try instead of being up to date on the daily trials and tribulations of an ordinary Neanderthal??? I thought so! 😉 These tacos are kind of a domesticated version of the famous Al Pastor taco found in most authentic Mexican taquerias. First thing you’ll need to do is follow the instructions for preparing one recipe of Dutch Oven R&R Pulled Pork. Be sure to start that recipe a day ahead, as you will have to marinate the pork shoulder overnight with some smokey dry rub – we prefer our homemade BBQ Rub-a-dub which was developed specifically for this recipe. Once it is in the oven cooking, you’ll want to get on making the R&R BBQ Sauce, which takes a couple hours of simmering on the stove top. By the way, don’t be afraid to try this sweet and spicy sauce on ribs, beef, chicken, or anything else you might barbeque. You’ll definitely want to top those tacos with some salsa (We’ll have to write up our simple and rapid salsa recipe for you soon … it will make you forego bottled salsas for good!) and some guacamole. Since the Pulled Pork and BBQ sauce cook for so long, you’ll have plenty of time to whip up some Rockin’ Guac. Be sure to make extra, because not only are you likely to be nibbling on some before the meal, but you’ll also need some to go with the Nachos! Speaking of which, the recipe for our Gnarly Nachos is so simple, we are actually going to abandon the usual step-by-step photo instructions and just spell it out for you here. Take a medium sized baking dish or pan and lightly coat with non-stick spray. cover the bottom with a single layer of your favorite tortilla chips. Top the chips with scattered spoonfuls of refried beans (we use the vegetarian variety for the herbivores in our Cave clan), then cover with shredded cheddar cheese. Add another layer of chips, and repeat the process with the beans and cheese. Place in an oven preheated to 350° for 10-15 minutes, until cheese is completely melted and the beans are hot. When done, remove from oven and top with pickled Jalapeno slices, salsa, and guac. If you like, you can also add chopped tomatoes and onions, sour cream, cilantro … you name it! When the pulled pork recipe is complete, heat up some corn tortillas, top them with a healthy scoop of the tender meat and top with guac and salsa. I guarantee that the mewls of palatable pleasure you will hear around the dining table will be the perfect musical compliment to these devine dishes! ©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

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Posted in BBQ, Latin, Main Course, Side Dishes, Vegetarian | Tagged: , , , , , , , , , | 12 Comments »

Grilled Teriockeye Salmon (with Mangocado Salsa)

Posted by Caveman Cooking on August 6, 2010

Grilled Teriockeye Salmon 7
Super easy to make … but, also super easy to mess up! However, if you do it right, your taste buds will be doing a victory dance!!

INGREDIENTS

1 Large Fresh Sockeye Salmon Filet (approximately 2 pounds or more)
1/3 Cup Teriyaki Sauce
2 Tablespoons World Spice Merchants Pacific Seafood Rub
1 Preparation Mangocado Salsa

RECIPE

As I said, this is easy to mess up. The first step is crucial: choosing your Salmon filet. Make sure it is fresh, wild caught, and preferably Sockeye Salmon. While any genre of this anadromous fish would work, there is something to be said about the incredible flavor and texture that the dark red meat of the Sockeye holds. If you can get your hands on some Copper River Sockeye, it’s even better! DO NOT remove the skin.
Grilled Teriockeye Salmon 1

Place your filet, skin side down, on a suitably sized platter with raised edges. Cover with teriyaki sauce (I truly prefer the Trader Joe’s Island Teriyaki). Then, turn the filet over so that the skin side is now up. Cover with plastic wrap and refrigerate for no more than 20 minutes.
NOTE #1: This is another step that can be easily bobbled. If you marinate the fish too long, the flesh can become mushy and loose all it’s natural flavor. The teriyaki sauce should compliment this dish, not dominate it!
Grilled Teriockeye Salmon 2

After marinating, turn filet back over (skin side down) and evenly sprinkle the Pacific Seafood Rub over the fish.
Grilled Teriockeye Salmon 3

Pre-heat grill to a medium-high heat (about 300° to 325°). When grill is ready, create an indirect heat area for the fish and then coat the grill grate with non-stick spray.
NOTE #2: As you can see the spray will create flame ups. Be sure to keep the can as far from the flame source as possible. Also, use short blasts of spray to prevent any dangerous flare ups which could cause you to loose your Caveperson coat (ie. singe your body hair)!
Grilled Teriockeye Salmon 4

Place filet over the indirect-heat area of your grill. Spoon some of the extra teriyaki sauce on top of the fish. Cover grill and allow to cook for about 5 minutes before checking on the fish.
Grilled Teriockeye Salmon 5

Normally, it shouldn’t take more than 6-8 minutes to fully cook. Fish should have the beginnings of a nice crust on the edges and be firm, but not flaky, to the touch. If it’s still a little squishy, give it another minute or two.
NOTE #3: This is the last step that could end up in fouled fish. Overcooked fish becomes dry and, again, looses much of it’s natural flavor. In fact, it’s better to undercook it rather than the reverse.
Grilled Teriockeye Salmon 6

Using a large metal spatula, remove filet from grill and allow to set for a minute. Then, cut into serving sized portions and top with generous scoops of Mangocado Salsa. Plate with your favorite sides. Pictured here with rice pilaf and fresh, steamed New England clams.
Grilled Teriockeye Salmon 7

Prep Time = 5 minutes
Marinate Time = 15-20 minutes
Cook Time = 6-8 minutes
Serves 6-8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Main Course, Seafood | Tagged: , , , , , , , , , , | 9 Comments »