Luau Pork (in a slow cooker)

Ingredients:

1 (6 pound) pork butt/shoulder roast

1.5 Tablespoons Hawaiian sea salt (red clay)

1 Tablespoon liquid mesquite flavoring (mesquite)

Directions:

• 1.  Remove most of the fat cap.  Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.  (Can add a banana or two -- in the peel, slightly split on top of pork to let it get some of those banana leaf flavors).  Take banana peel off when you turn the pork.

• 2.  Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

• 3.  Remove meat from slow cooker, and shred pork.  Keep on warm setting and let shredded pork reabsorb the juices and drippings.
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Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

Black Bean & Corn Salad with Chipotle-Honey Vinaigrette

By Jennifer Segal

This make-ahead black bean and corn salad is a real crowd-pleaser. Bonus: it doubles as a dip!

Servings: 6 (as a side dish)

Total Time: 30 Minutes, plus at least one hour to chill

INGREDIENTS

FOR THE SALAD

• 2 ears fresh corn (or just use frozen corn -- straight from the bag, no need to defrost.  I used about 14 oz -- same as black bean amount)
• 1 cup chopped red onion (this might seem like a lot, but it's not, just put in the full cup)
• 1 (14.5 oz) can black beans
• 1 red bell pepper, diced (about 1 cup)
• 1/2 cup loosely packed fresh chopped cilantro (plus a bit more for garnish, if desired -- i used more than 1/2 cup)
• 1 avocado

FOR THE DRESSING

• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lime juice, from 1-2 limes
• 2 tablespoons honey
• 1/4 cup plus 2 tablespoons vegetable oil
• 1 large garlic clove, roughly chopped
• 1/4 teaspoon dried oregano
• 3/4 teaspoon cumin
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 canned chipotle peppers in adobo sauce (2 peppers, not 2 cans; use smaller peppers and if they are all large, use only 1-1/2)

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Add the corn, cover, and turn the heat down to low. Simmer for 10 minutes. Remove the corn from the water and let cool.  Or skip this step and just add frozen corn.  I used a mixture of frozen corn (10 oz bag) and then added in some frozen roasted corn from Trader Joes until I felt it was about 14.5oz.
2. Meanwhile, place the chopped red onions in a small bowl and cover with water. Let sit about ten minutes, then drain completely in a sieve and set aside.
3. Place the beans in a sieve; run under cold water to rinse well. Let drain completely and set aside.
4. Holding the cooled corn upright in a large bowl, cut the kernels off the cob in strips. Add the beans, red onion, red bell pepper and cilantro.
5. Make the dressing by combining all of the ingredients in a blender or mini food processor; process until smooth.
6. Pour the dressing over the salad and toss well. Cover and refrigerate for at least 1 hour or, preferably, overnight.
7. Right before serving, slice the avocado in half. Remove the pit; using a butter knife, cut a grid in each half. Holding the avocado halves over the salad, use a spoon to scoop out the diced flesh. Toss the salad gently, then taste and adjust seasoning if necessary (I usually add a squeeze of fresh lime to freshen it up). Garnish with a bit of fresh chopped cilantro if desired. Serve cold.

Honey, Lime, Sriarcha Chicken Skewers

Honey, Lime, Sriarcha Chicken Skewers
Once Upon A Chef

***These have a Thai flavor to them***. Let people spoon sauce on because it can be spicy for some.  Serve with rice.

INGREDIENTS

• 3 tablespoons soy sauce (use gluten-free if needed)
• 1/4 cup plus 2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime zest, from one lime
• 3 tablespoons fresh lime juice, from 2 limes
• 4 garlic cloves, peeled and roughly chopped
• 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
• 1-1/2 tablespoons Sriracha sauce
• 1-1/4 teaspoon salt
• 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
• 2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
• Limes, sliced into wedges, for garnishing platter (optional)

INSTRUCTIONS

1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.