Spice Challenge

I am often mocked for my immense spice cabinet.  Besides the cupboard full of my favorite seasonings, I have a counter top spice rack, and a few pots of fresh herbs.  However, this is never enough for me.  My husband laughs and his wallet groans every time I head for the baking and spice section in our local store.  Spices bring flavor and life to food.  Even simple ingredients come together to form an exciting culinary experience when spices are added.

My love affair with spices began as a young child.  I would often sneak into the kitchen and spend my time tasting and smelling my mom's various spices.  She'd laugh when she caught me with a palm full of cumin or a pinch of celery salt, stopping me quickly before I poured the cayenne pepper directly on to my tongue.  Through this experimentation I learned seasonings and I learned to play around with flavor, adding one for more zest and another for a stronger base, finding balance with food.  I am still finding new ways to mix my favorites every day.

My challenge to you is to learn your spice cabinet.  Spend time smelling and tasting the herbs and spices you have.  Research common uses for the ones you have never used, and go buy a new one.  Try to create your own taco seasoning or mix in some fun into that canned spaghetti sauce or soup.

Just maybe you'll discover a new favorite... but please, don't eat a mouthful of cayenne pepper.

Enjoy!

Kalua and Cabbage

I married into a Hawaiian family.  Ok, now those of you who know me will look at my blond haired, blue eyed, pale husband and say "No way, Rachel!"  But it's true!  Though the family may not be Hawaiian by blood, it is deeply ingrained in their family culture.  Along with this culture comes the food.  Kalua pig, poi, lomi lomi salmon, fresh pineapple, and lots of steamed rice grace the table at family gatherings, and I was quickly informed that I would need to learn some Hawaiian dishes.

By far, my husband's favorite is Kalua and Cabbage.  This salty dish is his constant request for special dinners, and I make it whenever I want to surprise him.  It is fairly simple and does not take much skill, just some time.  I will offer two different methods, one from my mother in law, and one from my husband's aunt.

Kalua Cabbage - Oven Method

Ingredients

• Pork Roast (shoulder, butt, or possibly loin, but I'd stick with one of the first two)
• Rock Salt 
• Liquid Smoke Seasoning
• Soy Sauce
• Cabbage, shredded (Chinese or simple green cabbage, I prefer the first)

1. Preheat the oven to 250 degrees.
2. Cut shallow slashes in the roast to create a diamond pattern on the top and bottom of the roast and place on a few large pieces of aluminum foil.  Pour on some liquid smoke and rock salt, rubbing to coat.  Wrap the roast in the foil sealing tightly.
3. Place the foil package on a broiling pan in the oven.  Fill the bottom of the broiling pan with water and replace as it cooks.
4. Cook 5 hours or until the meat shreds easily with a fork.  (Will vary based on size.)
5. Shred the meat with two forks and toss with a few tablespoons of soy sauce and your shredded cabbage in a wok until the cabbage wilts.

Kalua Cabbage- Crock Pot Method

Ingredients are the same as those listed above with the addition of chicken broth.

1.  Cut shallow slashed in roast in a diamond pattern and rub with rock salt and smoke seasoning.

2.  Place in a crock pot with about 2 inches of chicken broth.  

3.  Roast overnight or for the day (will probably take about 6 hours on high) until it shreds with a fork.

4.  Shred and follow instruction #5 from above.

5 Enjoy!  Great over rice and with some fresh pineapple and Hawaiian sweet rolls.