Culinary Adventures with Camilla

It's time for Group B's June 2015  Secret Recipe Club   reveal. This month I was assigned to  Flavors by Four   penned by the mother-daughter team of Susan and Nicole. How awesome is that?! They have been blogging since the end of 2010. They share: "We love to eat therefore we enjoy cooking and baking. We are always looking for new tasty recipes to share with each other. We will take turns blogging about the delicious dishes we find. Enjoy our Flavors!" For June's SRC reveal, I decided to make their  Hawaiian Slow Cooker Pulled Pork . Well, a version of it...since I don't have a slow cooker. But I couldn't resist the flavors, so I adapted. The flavors were amazing. Because we had just had pulled pork sandwiches this week, I made this batch into soft tacos. Delicious. Ingredients 3 to 4 pound boneless pork roast olive oil 1 onion, chopped 1 T ground paprika 1 t freshly ground black pepper 1 fresh tomato, chopped 1 C pineapple juic...

1 pineapple 1-1/2 C white whole wheat flour 1/2 C chestnut flour 1/2 C powdered sugar 1/2 C (1 stick) butter, room temperature 1/2 C organic granulated sugar 4 T cold water, divided into half leftover pineapple juice Make a tart crust by cutting the butter into the flours and powdered sugar. Once you have piece the size of peas, add 2 T cold water and press together into a ball. Wrap in plastic wrap and chill for 30 minutes. In the meantime, layer sliced, cored pineapple into a round baking dish. Make a caramel with the sugar, 2 T cold water and whatever pineapple juice you managed to save while cutting the pineapple. I ended up witih about 1 teaspoon. Pour the caramel over the pineapple. Roll out the tart crust and place it over the top of the baking dish. Carefully fold the crust into the pan; remember, you will be inverting it once it's baked. Preheat the oven to 350 degrees. Bake for 40 minutes, or until the crust...

The original Barbuda Sands cocktail was invented at a seaside restaurant in Antigua in 2002 and named for the unique pink sands of Barbuda. It included two different kinds of rum and two kinds of juice. I used one kind of rum, since that's all we had, and three different juices. I added the coconut milk since the original recipe called for "coconut rum." No idea what that is. 1 oz rum equal amounts of each - guava, pineapple, and mango juice (to almost fill your glass) 1 T coconut milk squeeze of lime This was delicious. Cheers!

"A what?!?" you might ask.  Well, I couldn't come up with a name for this tasty treat, so this is what came about from my three boys:  Pineapple + Coconut + Mochi* + Twinkie-shaped = Piña Colada MOwinkie. *Mochi is rice flour. A huge number of my culinary adventures come about because I do not have the ingredients listed and I refuse to go to the grocery store before six in the morning.  So, I make adjustments, usually, to great success.  For this, I started with my ChocoCoco MOffins ...but didn't have any milk.  What I did have was some leftover crème fraîche and pineapple juice. 3 eggs 1/2 C canola oil 1 C crème fraîche 1 C pineapple juice 1/2 C organic raw sugar 1 T baking powder 2 T shredded coconut 1 box of rice flour young coconut in a jar** **You should be able to find this young coconut in a jar in any Asian market, or maybe even the ethnic food section of a regular grocery store. Mix the eggs and oil. Then mix everything else...