The San Juan Hot Shop & Flavor Emporium

The San Juan Hot Shop & Flavor Emporium
Spice Is Nice But It's Gotta Have Flavor

Saturday, October 29, 2011

Happy Halloween! Cheesecake Bites This Weekend With Your Choice of Topping!

Hi All,

Well the Cow and Pig are at it again. (We should say Steve and Laurie are at it again).  When we drove by and saw the cow and pig buried with all hooves in the air, we just about ran off the road. So cute. And no, it's not the end of the Cow and Pig adventures.

Happy Halloween everyone.  If you're on the island this weekend, stop by to taste yummy mini cheesecakes with your choice of topping! (Cherry Pomegranate, Hot Pepper Raspberry Chipotle, Anna Mae's Smoky Sweet Chipotle Sauce, Peach Mango Habanero Sauce, Pineapple Habanero Sauce just to mention a few. We won't even get into the pepper jelly's.).  Yummy stuff.

Have a safe Halloween!

Eddie & Genie

Sunday, October 23, 2011

Happy Fall!

Hi Everyone,

Sorry for the long delay since the last post. A lot has been going on this summer. Genie got to take a week off to visit the kids in So. Cal., and Ed is in Nevada visiting the kids there as well. Summer was fantastic and while the economy proves to be worrysome, we did eek out a slight increase in sales this year. Bottom line, we are happy! Thanks to all of our loyal customers and newbies we had the great chance to meet and see again this summer.

Last week we hosted the monthly Chamber of Commerce general meeting and we thought we would like to start sharing some of our favoritie recipes with you.  Especially since it's now comfort food season and we're getting ready for the holidays.  The first installment in this series will be the pulled pork sandwiches on mini sliders we did. It was a huge hit and the feedback was great. (next will be the mini cheesecakes with a Cherry Pomagranite topping) Here we go ~~

4-5 lbs. pork boneless butt roast (yes it's fatty but we'll show you how to make it work).
1/4 cup canola oil (veggie oil works too)
4 cups beef broth (it's o.k. to us bullion in water here too. Costco has the best beef boullion base).
1 white onion, diced
3 cloves garlic minced
1 bottle Lizano Salsa (guess where you can get that???) plus a little water.
Habbyflakes to taste ( a little goes a long way so start small and add until your desired heat level, yep we have those too! .  I suggest starting out with 1 tsp. (We use about 2 tbsp. however)
Mini slider buns (now available at most supermarkets)


In a large crock pot, add beef broth or boullion and start to heat. Heat oil in large skillet. Brown pork butt roast on all sides searing in the juices. (I like a nice brown color on all sides).  Remove roast and place in crock pot with beef stock/boullion.  In remaining saute juices, add onion and garlic and cook until limp.  Add mixture to crock pot. Cover and cook approx. 4-5 hours on med heat until pork roast shreds.  You may need to add more water to keep roast hydrated during cooking. At the end of this process, you don't want a lot of liquid left over. 

When pork is shredded, place pork on cookie sheet and cook in 400-425 degree oven until the pork starts to crisp. If you like carnitas, this is a great way to do that as well.  Turn moist pork often getting a crisping action for the entire roast.  Don't overdo it though.  When pork is done to desired crispness, return to empty crock pot and add 1 large bottle of Lizano Salsa with a little water and Habbyflakes to taste. (My suggestion, start small with the Habbyflakes. You can always add, but you can't remove the heat). Cook uncovered until pork roast absorbs all the Lizano liquid. (If there is a little liquid left over, that's OK. Use Wondra to thicken mixture as a gravy). 

Keep pork warm in crock pot, serve with mini slider buns and watch your guests rave! I usually serve this with some mixed vegetables and either hummus or ranch dressing. In the future, we'll share with you our hummus recipe that has a kick and is great with raw veggies. 

Don't forget, we are compiling our cook book and we want your recipes to include.  Of course you will get the credit so be sure to include your name and home town.

Thanks for allowing this business to continue to be a labor of love for both of us. We believe in our products and love sharing the health benefits and introducing new producers to you.  We think of you all as family and hope we can continue to educate, grow and be a major force in this wonderful industry.  Without you, we wouldn't exist.

Sincere Thanks,
Eddie & Genie