Inspiration comes in many forms. Sometimes all it takes is a new product on the grocery store shelf and BAM…… it’s a great idea. Mini Crab Rangoon Tostadas !
Who doesn’t like Crab Rangoon??? Surprise it is not really Oriental ….boo! According to Wikipedia ……Crab Rangoon has been on the menu of the “Polynesian-style” restaurant Trader Vic’s in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe,the dish was probably invented in the United States. A “Rangoon crab a la Jack” was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail, and so may or may not be the same thing.
Though the history of Crab Rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab Rangoon is often served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping.Continue reading “Mini Crab Rangoon Tostadas”
Its no secret we love pizza! Al Pastor Pizza ! Now thats a twist…….
This recipe for Al Pastor Pizza is based on the Mexican classic: thin slices of roast pork topped with roasted pineapple, cilantro, and onion.
I found the recipe for the al pastor at Gimme Some Oven. It was easy prepare and the slow cooker make it easy to cook. So, thanks Ali for sharing your recipe for all of us to enjoy!
My first idea was to make burritos, but, as I said we love pizza.
I bought tortillas that were to big for the recipe I was making…..… duh!! So what do you do with big tortillas, come on they look like a pizza……you make pizza!!
The al pastor meat, is made from pork shoulder and cooked in a sauce of chipotles, fresh pineapple, red onion, and chili powder and makes a spicy, delicious meat, that would make great tacos, but made an outstanding pizza.
Pizza needs topping, so I layered the flavors with more pineapple, and red onion.
Pizza needs cheese, tangy creamy goat cheese was the perfect cheese topper.
Cilantro gave the finishing touch. Cilantros unique lively flavor and a distinct scent makes it easy to differentiate from parsley which it is commonly mistaken for. The flavor is best fresh so add it after the pizza come out of the oven. If you are not a fan of cilantro you can substitute parsley.
If you are looking for a unique twist to pizza look no further than Al Pastor Pizza !
1 (2-pound) boneless pork shoulder roast (Boston butt), extra fat trimmed off
6 ounces from bottle of beer
1 chipotles in adobo sauce
½ fresh pineapple, peeled and cored, then roughly chopped
¼ cup chopped red onion
2½ tablespoons chili powder (not cayenne)
1 tablespoons fresh lime juice
1 tablespoons apple cider vinegar
1 teaspoons kosher salt
½ teaspoon ground cumin
¼ teaspoon black pepper
crumbled goat cheese
diced fresh pineapple
fresh cilantro leaves
sliced red onions
Cut the pork shoulder into 2-inch cubes. Add the pork the slow cooker.
Add the chipotles in adobo, pineapple, red onion, chili powder, lime juice, white vinegar, salt, cumin and black pepper to a blender or food processor. Puree until the mixture is completely smooth, about 30-60 seconds. Stir in the beer and then pour the mixture on top of the pork, and toss until the pork is evenly coated.
Cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is completely tender and shreds easily with a fork. Use two forks to shred the pork, then toss it in the remaining juices.
To assemble the pizzas:
Preheat oven to 400*
Spray tortillas with non stick spray and place on a baking sheet. Bake tortillas unit starting to crisp, 5-6 minutes. Remove from oven and top with al pastor, pineapple, red onion, and goat cheese. Return to oven for an additional 5 -7 minutes or until tortilla is crispy. Sprinkle with cilantro and enjoy!