Thursday, July 28, 2016

Try the World - Churrasco BBQ Pork

Hi readers! Here is our third and final Try the World review and recipe! Today we bring you Matt the Butcher's amazing Churrasco BBQ Pork!


As a member of 37 Cooks, I was one of the lucky three that received a Try the World box to review and, of course, to cook with! I got a Brazil box and was pretty impressed. It was packaged well and contained eight different items. Churrasco dry spice mix, Brazilian coffee, a jar of churrasco sweet bbq sauce, a jar of jam made from a blackberry that is found only in Brazil, a tube of nut butter made from Brazil nuts and cashews, a box of cheese bread mix, a packet of shortbread cookies with chopped Brazil nuts in them, and a block of Brazilian guava paste. These were not simply little sample packs. The coffee, for instance, was a little over 5 ounces, more than enough for a couple of pots of coffee. 

Also included in the box was a Culture Guide, which I thought was pretty cool. It's about the size of a greeting card, and opens five times. It tells you all about the products in the box, with ideas on how to use them. On the reverse side, there's a menu using the products.  

Here's a recipe that I made with the dry Churrasco spice mix. As soon as I saw the Churrasco spice package, I knew I was gonna make something on the BBQ. I just got a new grill and was dying to try it out, along with the rotisserie attachment! Here goes....

Churrasco BBQ Pork
by Matt the Butcher

1 packet Churrasco Spice Mix
1/4 to 1/3 cup olive oil
3 to 4-pound Boston butt, tied with cotton twine (The only reason it needs to be tied is if it's going on a rotisserie. I say cotton, because if ya use polyester twine, it'll melt and that would totally suck.)

Combine the spice mix with just enough olive oil to make a very thick paste. Rub it all over the meat,
really working it in, and use all the rub. Wrap the meat tightly in plastic wrap and refrigerate overnight. I cooked mine for about 5 hours, using indirect heat on my BBQ. You can either BBQ it, or roast it in the oven. 

To roast it in the oven, place the meat in a baking dish and bake at 275°F for 4 or 5 hours, until the internal temp is about 185°F. Tent with foil if it looks like its burning before it's done. 

Low and slow is the key to a nice, tender Boston butt. I like mine almost falling apart. I couldn't use a probe thermometer on mine, as it was going round and round on a rotisserie, so after about 3 1/2 hours, I started poking it with a pointy knife, to see if it was done. When the knife slid in with hardly any resistance, that baby was done! And it was absolutely delicious!

Spatchcocked Creole​​​​ Mustard Turkey

A little known fact about me is that I absolutely love to grill. Over wood or with gas, it doesn't matter. I own three grills that are all used for different things. One thing I have actually mastered is a spatchcocked turkey. I have been making one for Thanksgiving each and every year for 10 years. It is a wonderful piece of work that can be done with ease. When we got the news about Jay Ducote sending us his outstanding BBQ sauce I was thrilled, but when it was accompanied with his Louisiana Molasses Mustard I was in awe!!! This sauce is so flavorful and a pure delight. I recommend it to anyone who wants a little zip to chicken or, like me, a turkey done in the middle of summer!!

Spatchcocked Creole​​​​ Mustard Turkey
by Traci

11 pound turkey with the backbone cut out
1 cup Jay D's Louisiana Molasses Mustard
2 Tablespoons low sodium soy sauce
1 clove roasted garlic, chopped fine
1 green onion, sliced (including top)

Place turkey into a large zip-top bag. Add all other ingredients in and gently massage into the turkey. Remove as much air as possible and refrigerate overnight, if possible. At least for a couple of hours otherwise.

I cooked my marinated turkey over an indirect heated grill for 1 1/2 hours.

This marinade is so wonderful. It would be so good on some roasted vegetables, also. I hope you give Jay D's a try.

Wednesday, July 27, 2016

Try the World - Brazilian Nut Cupcakes with Geleia De Jabutivaba Frosting

Hi readers! Here is our second Try the World review and recipe! Traci made Brazilian Nut Cupcakes with Geleia De Jabutivaba Frosting!


The box I received from Try the World, filled with ingredients from Brazil, was so amazing. I was lucky enough to get one in advance and am very thankful. Not only did I get a great variety, everything inside it is so interchangeable. I am still making new things! You'd be amazed at the combinations that can be made out of one single box. The guide also helps, because it describes each and every ingredient to a tee. I decided to use three of the ingredients to create a fantastic cupcake for you. But, there are infinite possibilities within this box.

Brazilian Nut Cupcakes with Geleia De Jabutivaba Frosting
by Traci
Adapted from Natasha's Kitchen Perfect Vanilla Cupcake Recipe and
Our Best Bites Perfect Cupcake Frosting and Filling
Makes 12 cupcakes

For the cupcake:
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1 cup sugar
1 1/2 cups melted butter
1 cup milk
2.12 ounces Brazilian Nut Spread
Brazilian Nut Cookies, crushed, for sprinkling on at the end

Line a 12-cup cupcake pan with inserts and preheat your oven to 325°F.

In one bowl, mix all dry ingredients. In a mixing bowl, combine eggs and sugar. Mix on medium speed. Gradually add butter. Mix until frothy. Add half of the dry ingredients and combine well. Add all of the milk. Add the rest of the dry ingredients and mix until combined. Add the Brazilian Nut spread until combined.

I used a measuring cup to fill the cupcake pan and make the batter even (use whatever works best for you). Bake at 325°F for about 20 minutes, or until done. Place on cooling rack.

For the frosting:
3 teaspoons milk
1 cup powdered sugar
4.94 ounces Geleia De Jabuticaba

Combine all ingredients well. Chill until firm.

Spread onto cooled cupcakes, sprinkle the crushed cookies on top and serve.

Try the World is a fantastic company! Knowing the country of origin and getting the guide to help you with the ingredients is so awesome. I highly recommend this box. Go Brazil!!!

Jay D's Grilled Bacon Wrapped Onion Rings

Summer is here and it's time to break out the grill. Here is a different appetizer treat to satisfy the bacon loving crowd on a lazy summer day. These can also be made in the oven, but who wants to heat up the house in the summer?

The sweet and tangy taste of Jay D's Louisiana Molasses Mustard sauce pairs well with the bacon in this appetizer. I used a huge 10-15 onion, and it took 3 to 4 slices of bacon to wrap it...a bacon lover's dream!

Jay D's Grilled Bacon Wrapped Onion Rings
by Tonda
Adapted from Grilling 24x7's Smoked Bacon Wrapped Onion Rings

1 large yellow 10-15 onion, cut into thick rings
1/4 cup Jay D's Louisiana Molasses Mustard
1 pound of bacon
Fresh cracked pepper

Brush the onion rings with Jay D's Louisiana Molasses Mustard sauce. Wrap the bacon around the onion ring and skewer through the bacon and onion to keep the bacon secure. Add a generous amount of cracked black pepper on top of the bacon. Grill the onion rings at 275°F - 280°F for 90 minutes. After 60 minutes of cook time, brush the bacon with some more of Jay D's Louisiana Molasses Mustard Sauce to allow it to caramelize for the last 30 minutes. Enjoy!

Tuesday, July 26, 2016

Roasted Arctic Char with Asparagus and Pistachio Gremolata

We're lucky to have a great farmer's market relatively near our home where we can get fresh fish. It takes us about an hour to drive there, but on a sunny day with the car's convertible top down, it's actually a pleasure and Willie and I enjoy the time we get to spend together. You can make this dish without Jay's sauce, but it's tastier with it and I would encourage you to try it. As for the Arctic char, if you can't find it where you live, this fish is similar to salmon, but without the fishy taste that many people object to. I think you can use most any fish you like, but you might need to adjust the cooking time. Perfectly cooked fish is a real treat! One last thing, some fish have pin bones. Sometimes the fishmonger removes them, but if you see your fillet has some, follow these easy and accurate instructions!

Roasted Arctic Char with Asparagus and Pistachio Gremolata
by Sandra Simmons, blogging at Dear Lauren, Love Mom
adapted from Sheet Pan Suppers cookbook (a true treasure!)

1 bunch asparagus, trimmed
2 Tablespoons olive oil
2-4 Arctic char fish fillets, brushed with 1 Tablespoon Jay D's Louisiana Molasses Mustard per fillet
1 red onion, sliced
1 lemon, zest first and set aside, then slice lemon thinly
Salt and pepper
1 cup cherry tomatoes
2 garlic cloves, minced
Handful of parsley (flat-leaf or curly), roughly chopped
1/2 cup pistachios, roasted, salted, shelled and chopped

Preheat the oven to 350°F. Place a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Place the trimmed asparagus on the pan and toss with the olive oil. Scatter the asparagus evenly on the sheet pan. Place the fish fillets over the asparagus. Scatter the onion, lemon, and cherry tomatoes over the fish and asparagus. Sprinkle a pinch of salt and a few turns of pepper over all. Bake 20 minutes, until the fish is just cooked through and the vegetables are crisp-tender. Mix together the zest, garlic, parsley, and pistachios in a small bowl, sprinkle over the contents of the sheet pan and serve immediately.

Try the World - Guava Cheese Ice Cream

Hi readers! Three of our lucky cooks recently had the great opportunity to review boxes they received from a great company called Try the World. For the next three days, along with the recipes we're sharing from our current challenge, you can also check out the reviews and enjoy the recipes created by our friends Lindsay, Traci and Matt! Their boxes contained goodies from the country of Brazil! First up is Lindsay's Guava Cheese Ice Cream! Yum!


Try the World is a subscription box that you can receive monthly or bimonthly. Every box features artisanal products from a specific country. The box arrives with a handy little card that tells you about the items in your box, where they originate and some suggested ways to use the items. I received the Brazil Box to review. I loved that there were items in the box that I have never tried. I like to expose my kids to a lot of cultures and the food from other countries. I think that my kids were just as excited to look at each new item in the box as I was. Try the World also has an online magazine in which they feature additional recipes and tips to plan a party using the box that you received. They also have a playlist on Spotify that correlates to the country of the box you received, perfect to set the atmosphere while you cook or have a party. Churrasco (BBQ) is something that Brazil is well known for and there are several items in this box to throw a great churrasco party. These are the items that arrived in my Brazil box:

Churrasco Sauce: A BBQ sauce from an acclaimed restaurant in Rio de Janeiro. Suggested uses include spreading it on pizza dough or adding it to a sandwich.

Parana Coffee Grounds: A single origin coffee bean from the Parana region. The roasting process leaves it with caramel and hazelnut flavor. I can’t wait to make iced coffee. It can also be added to baked goods.

Churrasco Spice Mix: A dry rub or seasoning for a BBQ. This mixture includes garlic, onion, paprika, parsley, thyme, rosemary, and turmeric among others.

Jabuticaba Jam: A black berry that is unique to Brazil made into jam, I love that this jam is made with a small amount of sugar. It can be mixed into yogurt, added to thumbprint cookies or a caipirinha (I will be making those!)

Pao De Queijo Mix: Brazilian cheese bread mix. The bread is crunchy on the outside and doughy and cheesy in the center it is a breakfast and snack food in Brazil.

Brazil Nut Cookies: These cookies are sweet, crunchy and completely addicting. I may have wanted
to hide them from my kids, but I was nice and shared. They did not last long.

Goiabada: Guava paste. Suggested uses include melting it into a meat glaze or serve with a semi-soft cow’s milk cheese. I like to melt it with butter into a glaze for carrots or make guava cheese turnovers.

Brazilian Nuts Spread: This is a mixture of three nuts peanut, cashew and baru. Baru nuts are native to Brazil and contain over 25% protein! Suggested uses include a PB&J or sliced apples. I used it on banana slices with a little melted chocolate and froze them for a nice little snack.

Guava Cheese Ice Cream
by Lindsay blogging at Kitchen Musings Today
Adapted from Jeni's Splendid Ice Cream Desserts

Ice Cream Base:
2 2/3 cups whole milk
1 Tablespoon plus 2 teaspoons cornstarch
6 ounces cream cheese, softened
1/8 teaspoon sea salt
1 1/2 cups heavy cream
3/4 cup sugar
1/4 cup brown rice syrup

For the Guava Spread:
1/4 cup hot water
1/4 cup guava paste

1. Mix cornstarch with 2 Tablespoons of milk in a small bowl. Set aside. In a large heat proof bowl stir together cream cheese and salt. Set aside.

2. In a 4 quart saucepan over medium heat bring the remaining milk, cream, sugar, and brown rice syrup to a boil. Allow to boil for four minutes. Remove from heat and stir in the cornstarch mixture. Return to heat and while stirring allow to slightly thicken.

3. Slowly add a little of the milk mixture to the cream cheese. Whisk combining the two mixtures. Add the rest of the milk mixture and stir very well. You want a completely creamy mixture. All to cool at room temperature for 20 minutes. Cover and place in the refrigerator until the mixture is completely cooled.

4. Place the hot water and guava paste in a high speed blender or food processor. Blend scraping down the sides as needed until you have a smooth spread. Transfer to a jar or bowl and allow to cool in the refrigerator until needed

5. Freeze according to your ice cream machine directions. Layer the churned ice cream with the guava spread in an ice cream storage container. Place in your freezer for 4 hours or until completely frozen.

We really love the box that I received from Try the World. The one thing to keep in mind is to check the expiration dates on all items and have fun!