Cerveza Pork

Ingredients

3-4 lb boneless pork shoulder roast (ask Ken to order ahead)
2 t coarse salt
1 T dried oregano
minced garlic
ground pepper
1 t chile powder
1 T olive oil
12 oz lager

Directions

Preheat oven to 350'. Mix together spices, and rub all over pork. Heat oil in a dutch oven over medium-high heat until shimmering. Brown the meat for about 2 minutes per side, then deglaze the pan with the beer, simmering for a couple of minutes. Place in oven with lid on for 2.5 hours. Shred and use in tacos, burritos, salads, etc.

Parm-Panko-Herb Chicken

Ingredients

Bone-in, skin-on chicken pieces (breasts actually yummier)
1-3 garlic cloves, pressed
1 t dijon
3 T white wine vinegar (I used balsamic)
1/4 c olive oil
1.5 c panko
1/4 c grated parmesan
chopped herbs - rosemary, thyme, chives, basil, parsley - whatever you have

Directions

Preheat oven to 450'. In a small bowl, whisk garlic, mustard, vinegar, and olive oil. Pour over the chicken pieces. In a large bowl, mix panko, parm, and herbs. Dip chicken pieces in panko mixture, then place on baking sheet. Cook for 35 minutes. That's it!

Carrot Cake Muffins

Ingredients

Muffins

1 c all-purpose flour

3/4 t baking powder

1/2 t baking soda

1/2 t cinnamon

1/4 t ground nutmeg

1/4 t salt

2 eggs, beaten

1/4 c white sugar

1/4 c brown sugar

1/2 c canola oil

1 1/4 c shredded carrot (the finer, the better)

Filling

4 oz cream cheese

1 egg yolk

3 T sugar

1/2 t vanilla

Directions

In large bowl, whisk dry ingredients. In medium bowl, whisk wet ingredients. In small bowl, mix filling ingredients.

Fold wet mixture into dry until almost mixed. Stir in carrots. Fill mini muffin cups half full with batter; add 1/2 t or so of filling, then top with a bit more batter. Bake at 350' for 15 minutes.