You Gotta Brine The Swine!

Cooking Tip: The chef's secret to making succulent, juicy & extremely flavorful poultry or meat every damn time!

A little over a year ago when I began cooking larger cuts of meat, mostly in the pork realm (also works for poultry)...I found that a simple brine is hands down the way to go. I am very fortunate to play music with a few local chefs and always pick their brains about what changes they are making to the menu between season, what new techniques they are trying and all that jazz. When I asked about prep, 99% of the time it comes down to the brine. Now let me drop some science on y'all, during the cooking process meat typically loses about 15% of it's natural juices, with brining we flip that number upside down and add a few more keeping your meat from drying out. The basic rule is a cup of salt & cup of sugar to every gallon of water, feel free to try adding your own spices/herbs to make a brine your own...but sometimes less is more when cooking larger cuts of meat for longer periods of time.

Here is my pork brine that I use for shoulders & chops, only difference is chops only need 1 night...while shoulders between 2-3 days

Swine Brine

• 1 gallon of water
• 1 cup of salt
• 1 cup of sugar (or molasses)
• 2 bay leaves
• 1 handful of peppercorns

*  Feeling Fancy Add Onion, Garlic, Rosemary, Apple Cider, Ground Mustard, Orange Peels, Lemon Grass

Tampa Black Beans

Ingredients

• 1 can of black beans (Goya)
• 2 strips of bacon
• 1 small onion
• 8 cloves of garlic
• 1 tsp of Balsamic
• 1/2 packet of Sazon spices
• 1 tsp of Parsley
• 1 tsp of Pepper
• 1 bay leaf

Directions

1. Cut up the bacon into 1/2 inch slices, chop the onion & garlic
2. In a saucepan on medium heat add bacon, onion, garlic & saute for 5 mins
3. Add the remaining ingredients & cook for 30 mins

"With all the pork that we cook, it was only necessary that we have a proper Black Bean recipe. Most folks just warm up the beans & serve, this is a no no! This recipe is super simple and takes only a few minutes to prep while you work on your main dish. Having both grown up in cities w/ strong Latin roots (Puerto Rico & Tampa), we eat rice & beans w/ almost everything...so yeah, here is a kick ass recipe that gives your black beans that extra umph."

Arroz con Chorizo y Camarones

Ingredients

• 1 tablespoon oil 
• 3 Colombian chorizos, sliced 
• 1 spanish onion 
• 1 red onion, diced 
• 1 yellow onion, diced 
• 4 garlic cloves, minced 
• 2 tomatoes, chopped fine 
• 1 scallion, chopped fine 
• 2 cups pearl rice 
• 4 1/2 cups chicken stock 
• 1 teaspoon sazon goya 
• 1/2 lb. shrimp, peeled and deveined
• 1 handful of cilantro 
• 1 tablespoon of cayenne salt & pepper

Directions

1. In a large pot sauté the chorizo in oil for 7 minutes or until brown, remove and set aside to rest. 
2. Add the garlic, onions, peppers, tomatoes & scallion to the pot and cook for 10 minutes or till translucent. 3. Add the rice and stir to coat for 2 minutes. 
4. Add the chicken stock, stir while bringing to a boil. Add the chorizo & sazon. Reduce the heat to low, cook & cover for 15 minutes. 
5. Add the shrimp, cook for another 15 minutes. 
6. Turn off the heat and fluff the rice w/ a fork. Add the fresh cilantro and stir. Cover and let sit for 5 minutes then serve with a lime. 

Savory Crab Bread Pudding Eggs Benedict

  





Ingredients

• 1 tablespoon butter 
• 3 cups dry bread cubes 
• 1 teaspoon vegetable oil 
• 4 strips bacon, chopped 
• 2 tablespoons of garlic, minced 
• 1/4 cup minced onion 
• 1/4 cup minced red bell pepper 1
• /3 cup chicken broth, or more as needed 
• 1/3 cup heavy cream 
• 1 large egg 
• 1/2 lemon, juiced 
• 1 tablespoon chopped fresh tarragon 
• 1 teaspoon fresh lemon zest 
• 4 ounces fresh lump crabmeat 
• salt
• pepper
• 1 pinch cayenne pepper
• 1/4 cup hollandaise sauce 1 pinch cayenne pepper, for garnish

 
  



























Poached Eggs

• 1/2 tablespoon distilled white vinegar 
• 2 egg
• water

Directions

1.Preheat oven to 400 degrees F (200 degrees C).
2. Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
3. Place bread cubes into a large bowl, set aside.
4. Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
5. Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
6. Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
7. Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
8. Stir in 1 egg, lemon juice, tarragon, and lemon zest.
9. Mix in crabmeat, salt, black pepper, and cayenne pepper.
10. Spoon mixture into prepared ramekins and bake in the preheated oven until tops are golden brown, about 20 minutes.
11. Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat.
12. Pour in vinegar, reduce heat to low, and simmer.
13. Crack 1 egg into a small bowl; holding the bowl just above the surface of the simmering water, gently slide the egg into the water. Repeat with the remaining egg.
14. Poach both eggs until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes.
15. Remove eggs with a slotted spoon, dab on a kitchen towel to remove excess water, and transfer to a warm plate.
16. Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

Cuban Style Oxtail Stew

Ingredients

• 4 lbs oxtails, disjointed 
• 1/4 cup olive oil 
• 1/2 cup dry cooking wine 
• 1 teaspoon salt olive oil (for frying) 
•  2 1/2 cups diced onions 
• 2 1/2 cups diced green peppers 
• 2 cups diced red peppers 
• 1 cup potato, quartered (about 2 med-large potatoes) 
• 6 garlic cloves, mashed 
• 3/4 teaspoon salt 
• 1/2 teaspoon sazon Accent seasoning (about 1/2 packet) 
• 1/2 teaspoon ground allspice 1 teaspoon nutmeg 
• 1 tablespoon of Oregano 
• 1 tablespoon of Completo Seasoning 
• 1 tablespoon of Cayenne
• 2 bay leaves, dried 2 (8 ounce) cans tomato sauce (Goya) 
• 1 1/2 cups dry cooking wine 
• 2 1/2 cups beef broth

Directions

1. Marinate the meat in a mixture of olive oil, dry cooking wine, and salt at least 8 hours or overnight. Drain marinade and discard. 
2. Brown meat on both sides in olive oil. 
3. Remove the meat and add onion, peppers, carrots, and potatoes. 
4. Saute until the onions are somewhat translucent. 
5. Add garlic/salt mixture and continue cooking for about a minute. 
6. Add remaining ingridients, including meat. 
7. Bring to a boil, reduce heat to low, cover, and simmer until the meat is fork tender. About 2 hours. 
8. Remove bay leaves and serve hot over white rice.

Best Egg Recipe

I stumbled across this recipe while searching for more interesting & inventive ways to prepare eggs for my favorite meal...Breakfast! Although after reading this recipe you may think, "How is this at all interesting or inventive"? Truth is...it isn't. That's why this recipe has become one of my absolute favorite ways to prepare eggs. The simplicity in both flavor & preparation is what makes it, to me, interesting. I say this only because, in my experience people always tend to fuck up something so simple as scrambled eggs. This is a fool-proof recipe of ensuring beautiful, light, fluffy, exquisite eggs every time.  Feel free to add any extra seasonings or ingredients to your eggs to make them your own!


Ingredients

• 2 1/2 tbsp melted Butter 
• 8 Eggs 
• 1 tsp Salt 
• 1 tsp Pepper 
• 3/4 cup whole milk

Directions

1. Preheat oven to 350 degrees. 
2. Pour melted butter into a glass 9x13 baking dish. 
3. In a large bowl whisk together eggs, salt & pepper until well blended. Gradually wisk in milk & Pour mixture into baking dish. 
4. Bake uncovered for 10 minutes then stir & bake another 10-15 minutes till eggs are set. 
5. Serve immediately, as eggs will continue to cook with it's own heat if left to set. 

Servings: 4

Spicy Red Pepper Jelly

Ingredients

• 2 Red Peppers 
•  1 Scotch Bonnet Pepper 
•  1 1/4 cup Sugar 
• 1/2 cup apple cider 
• Salt 
• Zest juice lemon 
• 1 Ginger Root, finely diced

Directions

1. Put Peppers In a food processor & pulse.
2. Put rest of ingredients in a saucepan and cook over med-high heat.
3. Cook till bubbling then drop the heat and let simmer for 30 minutes.

Goes w/ lamb, chicken, fish & spring rolls.

Jerk Ribeye

Ingredients

• 4 beef rib eye steaks cut 1” thick 
• 1 tablespoon garlic powder 
• 1 tablespoon onion powder
• 2 teaspoons sugar
• 2 teaspoons salt  
• 2 teaspoons thyme  
• 2 teaspoons ginger 
• 2 teaspoons allspice  
• 1 teaspoon pepper 
• 1 teaspoon cinnamon 
• 1/2 teaspoon cayenne 
• 1/4 teaspoon nutmeg

Directions

1. In small bowl combine rub ingredients then sprinkle each side of the steaks well with the mixture.

2. Grill over medium coals for 10 minutes per side.

8 Hr Pork Shoulder

Ingredients

• 4-5 lb Pork Shoulder
• 1 Onion (Sliced)
• 2 Red Peppers (Sliced)
• 2 Limes 
•  Salt 
• Pepper 
• Head of Garlic
• 2 tbsp Cumin 
• 1 tbsp Paprika 
• 2 tbsp Oregano
• 1 tbsp Cayanne 
• 4 tbsp Olive Oil

Directions

1. Fire up the crock-pot.
2. Slice holes in the pork and stuff w/ cloves of Garlic.
3. Slice the Onion & Peppers and sprinkle w/ olive oil, salt, pepper & oregano & place in bottom of crock-pot.
4. Rub Olive Oil all over the shoulder & mix remaining garlic, salt pepper, cumin, paprika, oregano, cayenne in a small bowl then spread generously all over the pork.
5. Squeeze lime juice over the pork & let it cook for 8-10 hrs.

Clove n' Chicken Curry

Ingredients

• 4-6 Bone-In Chicken Thighs w/ Skin 
• 1 Onion (Sliced or Chopped) 
• 1 Sweet Potato (Peeled) 
• 4 Cloves Garlic (Minced) 
• 1 Can of Chick-Peas (Drain 1/2 Liquid) 
• 1 Can Coconut Milk 
• 1/2 tspn Ground Clove 
• 1/2 tspn Ground Cardimum 
• 1 tspn Olive Oil 
• 1/4 Stick Butter 
• 2 tbsp Ground Curry Powder 
• 1 tspn Cayenne Salt Pepper

Directions

1. In a large pot, saute onion, garlic, olive oil, butter, salt & pepper over medium heat. Cook till onion is translucent. 
2. Add chicken skin side down. Saute until skin is browned, flip chicken then add curry, clove, cardimum, sweet potato & chick-peas w/ liquid. 
3. Slowly stir until well blended and reduce heat to medium-low & simmer uncovered until cooked & liquid thickens. 
4. Cook for about 2 hrs, serve w/ rice.

Little Kahuna Burger

Ingredients

• 1lb Ground Beef 
• 2 tbsp Garlic 
• 2 tbsp Ketchup 
• 1 tbsp Dijon Mustard 
• 1 tbsp Worcestershire 
• 1 Small Red Onion (thru food processor) 
• 1 Egg 
• Salt 
• Pepper

Directions

1. Mix the beef, garlic, ketchup, mustard, worcestershire, red onion, egg, salt & pepper in a bowl. 
2. Make 1/8 - 1/4 size burgers .
3. Cook over medium heat about 4 minutes per side.

Simple Italian Chicken

Ingredients

• 4 Boneless, Skinless Chicken Breasts 
• 1/2 cup Seasoned Bread Crumbs 
• 1/4 cup Grated Parmesan Cheese 
• 1 tspn Basil 1 tspn Oregano 
• 1 tspn Parsley 
• 1 tspn Italian Seasoning 
• 1/2 tspn Cayanne 
• 1/2 tspn Paprika 
• 8 cloves Garlic, Minced 
• 1/2 cup Olive Oil 
• Salt 
• Pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 
2. Combine all the dry ingredients...Bread Crumbs, Parm Cheese, Basil, Oregano, Parsley, Italian Seasoning, Cayanne & Paprika in a bowl. 
3. Pat the chicken dry, salt & pepper both sides and pour the olive oil & garlic in a bowl. 
4. Dip the chicken breasts in the olive oil & garlic mixture coating it well. 
5. Drop the chicken in the dry ingredients and coat well. 
6. Place in baking dish and bake for 30-35 minutes in oven. 

Greek Turkey Burgers

Ingredients

• 1 lb of Ground Turkey 
• 1 cup Feta Cheese 
• 1 Red Onion 
• 1 tsp Oregano 
• 1 tsp Basil 
• 1 tsp Parsley 
• 1 tsp Onion Powder 
• 1 tspn Garlic Powder 
• Salt 
• Pepper

Directions

1. Mix all the ingredients in a bowl.
2. Make into patties.
3. Cook over medium heat about 5 minutes per side. 

Official Steak Marinade

Ingredients

• 1/2 (12 ounce) bottle red wine vinegar 
• 1 tbsp Worcestershire sauce 
• 2 tbsp Garlic 
• 1 tbsp Onion Powder 
• 1 tbsp Pepper 
• 1 tsp Salt 
• 1 tsp Cayenne
• 1 tsp Cummin

Pork Marinade

Ingredients

• Lime
• Thyme
• Garlic 
• Herbs de Provence 
• Rosemary
• Oregano 
• Salt
• Pepper 
• Paprika
• Cayenne
• Olive Oil

Directions

1. Mix all the ingredients in a blender.
2. Marinate 4 hrs or Overnight.

Sweet 'n Sticky Sriracha Chix

Ingredients

• 2 tbsp Sriracha 
• 4 tbsp Garlic 
• 1 tbsp Ground Ginger 
• 2 tbsp Honey 
• 1 tbsp Brown Sugar 
• Salt & Pepper 
• 1 tsp Seasame Oil 
• 1 tsp Fish Sauce 
• 1 tsp Red Chili Paste 
• 1/4 cup Soy Sauce 
• 3-4 boneless skinless chicken breasts (cut into inch strips)

Directions

1. Mix all the ingredients in a bowl. 


2. Cut chicken into inch thick strips & put some season salt and pepper on them.


3. Heat olive oil & butter in a skillet over medium heat. Add chicken and brown both sides about 2 minutes on each side.

4. Pour sauce over the chicken. Simmer uncovered until the sauce gets thick, 15-20 minutes on low-med heat.

- Serve over rice w/ remaining sauce

Mediterranean Chicken Thighs

Ingredients

• 2 Lemons (Juiced) 
• 5 tbsp Olive Oil 
• 6 cloves of garlic 
• 1 tbsp Basil 
• 2 tbsp Oregano 
• 1 tbsp Red Wine Vinegar 
• 1 tbsp Cumin 1 tbsp Honey 
• 1 tbsp Salt 1 tbsp Pepper 
• 5 boneless skinless chicken thighs 
• 1 Onion 
•  2 Peppers 
• 2 tbsp Butter

Directions

1. Mix lemon, olive oil, garlic, basil, oregano, red wine vinegar, cumin, honey, salt, pepper & chicken in a bowl. Marinate for at least 2 hrs or overnight.

2. Slice the onion & pepper & cook on medium heat with garlic, butter, olive oil, salt & pepper for 10 minutes.

3. Preheat oven to 350 degrees

4. Grease the bottom of a glass baking dish and place the chicken in the dish. Pour over the onions & peppers and cook for 30-40 minutes.

- Serve w/ couscous, rice or potatoes

Teriyaki Chicken

Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup brown sugar
• 1/2 cup lite soy sauce
• 1 tablespoon apple cider vinegar
• 2 tablespoon garlic (minced)
• 1/2 tablespoon ground ginger
• 1 teaspoon pepper
• 1 teaspoon cayenne
• 8 boneless skinless chicken thighs

Directions

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, black pepper & cayenne or chilli powder. Let simmer, stirring frequently, until sauce thickens and bubbles.

2. Preheat oven to 375 degrees F.

3. Place chicken  in a lightly greased baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

4. Bake in the preheated oven for 30 minutes. Turn oven down to 350 and turn pieces over, and bake for another 20 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

5.  Pour the juice from the pan into a bowl & make a gravy. Serve over rice.

"Stainless Steel Cook Book Holder"

Food Network Magazine Great Easy Meals Cookbook

"Cast Iron Cooking Cookbook"

Chili Rub

Ingredients

• 1 tablespoon paprika
• 1 teaspoon chili powder
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon cayenne 
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Family Recipe Book and Organizer

Food Network Magazine Great Easy Meals Cookbook

The Neelys' Celebration Cookbook by Pat and Gina Neely - Books

Carne Frita

Ingredients

• 3-4 lb pork shoulder (cut into 1" chunks)
• 1/4 cup of red wine vinegar 
• 1/3 cup of olive oil
• 1 tablespoon of Goya Adobo
• 6 cloves of garlic (mashed)
• 1 tablespoon of oregano
• 1 tablespoon of salt
• 1 tablespoon of pepper
• 1 teaspoon of cayenne
• 1 teaspoon of cumin
• 1 teaspoon of paprika 
• 1 jug of vegetable oil

Directions

1. Rinse meat, add vinegar, garlic, adobo, oregano and olive oil. Let marinate for 2 hours or overnight.

2. Deep Fry at 350 degrees in medium sized batches till finished (10-12 minutes). Drain and serve w/ rice & beans.