As this has been a crazy week in sports and our country in general, today I thought I would focus on something positive. Recently, I’ve been meeting with a collection of different people to help me move my career forward. A few weeks ago, a chef that is helping me through this process, expressed that I needed to take the Serv Safe test in order to be certified to cater. Let’s just say I figured there was something I was supposed to do, but was never really sure. So classic me, I waited until the last minute to sign up for the test. Got my book on a Tuesday and had to take the test the following Monday. Like any text book, it was chalked full of stuff I had never read in my life. Thank God I was a science teacher, because that sure helped my cause. After having a darn near anxiety attach the night before, it left my poor daughters consoling me that everything would be fine. Monday morning I arrived to my class an hour early…sat right in the front…wrote down virtually every word the teacher said….copied each slide of the power point…and studied through my lunch. I broke out into a sweat when she handed us our test. At that point, she announced we had 2 hours to complete the exam. Honestly, I was like what the heck. Is this the SAT??? I cracked the seal and got started. There was no time to waste. I kept reminding myself that I only needed a 75% to pass. This was no time to be an overachiever. I just want to be certified. Once I calmed down, I started to cruise through the exam and feeling pretty darn good about myself. I finished the exam in great time. Even went back over my questions. When I left the restaurant where the class and test were held, I was feeling like an honors student. But as the week went by, the butterflies set in, and then I decided not to think about it. Please know Brooke was not of the same mind set. She was in it to win it. She reminded me near the end of our holiday weekend that I would be getting my result soon. Sure enough on our drive home, the e-mail came through. So, today I’m pleased to announce I am fully certified to start my business as a caterer. This was a load off my shoulders.
How would I celebrate? Well with a drink of course, but a nice big plate of pulled pork enchiladas, rice, beans and the fixings.
2 cups of pulled pork (see recipe below)
10-12 8” flour tortillas
1 to 2 10 oz. can of medium enchilada sauce
Queso cheese sauce
shredded Monterey Jack cheese
1. Place flour tortillas into microwave for about 15 seconds under a moist paper towel. This makes it easier to work with them.
2. In a shallow plate, pour 1/4 to 1/2 can of the enchilada sauce. Pour remaining amount of sauce into a 13×9 baking dish. Pre-heat oven to 350 degrees.
3. Assembling the enchiladas, dip tortilla into enchilada sauce to coat, but a spoonful pulled pork in the middle, sprinkle with Monterey jack cheese, and roll like a cigar.
Put into baking dish seam side down. Complete all of the enchiladas and place into baking dish.
5. Top the enchiladas with Queso cheese sauce and garnish with jalapenos. I put one in the middle of each.
6. Bake at 350 degrees for 30 minutes.
1 1/2 white rice (I use Uncle Ben’s)
3 cups chicken stock
1 packet Goya Sazon seasoning
Goya Seasoning Salt
2 tbsp. Goya Tomato Sofrito
1. In medium sized pot, drizzle some olive oil and a 1 tbsp. of butter. Heat over medium heat. Add rice to brown. Coat rice in oil and butter for about 3 minutes.
2. Add chicken stock, Sazon, about 1/2 tbsp. seasoning salt, and sofrito and stir. Raise the temperature to high and bring to a boil.
3. Cover with a lid and reduce heat to medium low. Cook for 20-25 minutes.
Do Not Remove lid while cooking!!!!!!! 🙂
1 15.5 oz. can Pinot beans (do not drain)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 packet of Sazon
Goya Seasoning Salt
1. In medium pot, drizzle olive oil and heat over a medium temperature. Cook onions and peppers until soft.
2. Add beans, 1 tsp. seasoning salt, and Sazon. Simmer of a medium heat. About 20-25 minutes.
3. When serving top with fresh cilantro
Sides for the plate
Diced tomatoes, Shredded lettuce, and Dice onions
Delicious when mixed with the rice and beans.
8 lbs. Pork Shoulder
2 onions (cut into chunks)
2 peppers (cut into chunks)
2 jalapenos (slice in half keep seeds)
2 bay leaves
3 -4 cups chicken stock
1/2-3/4 cup of Olive Oil
7 to 8 cloves of garlic
2 packets of Sazon
Goya Seasoning salt
1. In food process, puree olive oil, garlic, Sazon, and 3 tbsp. seasoning salt.
2. Rub paste all over pork shoulder.
3. In large baking pan, place onions, peppers, jalapenos, and bay leaves.
4. Place pork into pan fat side up. Pure in the chicken stock. (not over pork over the vegetables)
5. Cover with foil.
6. Cook at 300 degrees for 7 to 7 1/2 hours. You want the pork falling off the bone.