Tag Archives: clove garlic

Pork shoulder with chocolate chili sauce

Pork shoulder with chocolate chili sauce

By Chef Lippe

This dish takes a long time to cook and some advanced planning to get all the ingredients but is so worth the effort!  The chocolate stout is the hardest ingredient to find and if not handy at your local beer shop can be ordered on the internet.  Order some extra because as bad as chocolate beer sounds it actually tastes great.  The day before you plan to eat this you need to start.  The pork shoulder needs to marinate at least 12 hours in with the dry rub and it will have to slow cook for another 8 hours the next day.


5 pound pork shoulder, trimmed

Olive oil

1 tablespoon brown sugar

4 tablespoons chili powder, (1 reserved)

2 teaspoons ground cayenne pepper, (½ teaspoon reserved)

Salt and pepper to taste

2 14.9 ounce cans Double Chocolate Stout, (1 reserved for chef and this can be found on the internet if your local shop does not carry)

1 and ½ cups orange juice (reserve ¾ cup)

1 and ½ cup chicken stock (reserve ¾ cup)

1 medium onion, roughly chopped

4 medium carrots, 2 roughly chopped, 2 julienned

2 celery stalks, roughly chopped

6 to 8 garlic cloves, smashed

2 jalapeno peppers, roughly chopped

1 red bell pepper, julienned

2 tablespoons tomato paste

1 ounce of 60& or greater chocolate, grated (about 4 squares of a Lindt bar)

1 tablespoon butter

Chocolate pasta


Wash and pat dry pork shoulder, trim excess fat from shoulder and lightly coat in olive oil

Liberally apply salt to shoulder. Combine the brown sugar, chili powder and cayenne pepper  once mixed rub onto the shoulder.

Wrap in plastic wrap and refrigerate overnight.

The first thing the next morning place pork shoulder in a slow cooker.

Add the chocolate stout, orange juice and stock , add onion, roughly chopped carrot, celery, garlic and jalapenos.

Cook on low for 7 to 8 hours.

When done cooking strain/separate the fat from the braising liquid. Add braising liquid and reserved orange juice and stock to medium sauce pan and start reducing.

Once this mixture has reduced by half, whisk in tomato paste.  Taste and adjust spices if necessary

Whisk in grated chocolate and butter, once melted remove from heat.

Bring a pot of salted water to a boil while shredding the meat.

Shred the pork, add in the remaining chili and cayenne powder and toss together, add ¼ of the sauce and heat the meat up.

While you are heating meat back up add pasta to boiling water and cook al dente.

To serve this dish, place chocolate pasta on a large platter, cover with meat and cooked onions and carrots, add remaining sauce and then top julienned vegetables, grate some more chocolate over the top as if it where cheese.


Leave a comment

Filed under cayenne pepper, Chef Lippe, Chile Powder, Chili Powder, chocolate, chocolate pasta, Food, Food blog, pork shoulder, recipes, slow cooking, Slow Food

Olive oil fusion vs. infusion

What is the confusion about Fusion vs. Infusion


adjective (of food or cooking) combining usually widely differing ethnicor regional ingredients, styles, or techniques: a restaurantserving French-Thai fusion cuisine; a fusion menu.

infusion [ihn-FYOO-zhuhn] An infusion is the flavor that’s extracted from an ingredient such as tea leaves, herbs or fruit by stepping them in a liquid (usually hot), such as water, for tea. In today’s culinary parlance, sauces that have been variously flavored (as with herbs) are also called infusions.

In olive oil “fused” is also referred to as “agrumato” in Italy. Agrumato olive oil is made by crushing ripe, sound olives with whole, fresh fruits, herbs or vegetables at the time of crush.  If you were to spilt lemons and mix with the olive at the time of the crush, this process allows for the essential oils from the citrus peel to mingle with the oil from the olives.  The result would be a mix of about 20% oil which is separated from the water, and the result is a bright, fresh fused lemon citrus olive oil.

“Infusion” is the process of adding flavor to olive oil after it has been made.  This is the most common kind of olive oil made.  It makes great gifts and adds nice flavors when cooking.  The secret in making good infused olive oil in good quality ingredients.  I like to use extra virgin olive oil.

How to make your own infused olive oil

This can be so much fun but you will need to take care and make them safely.  You can freeze infused oil in an ice cube tray after straining to preserve it for use later, just pull out a cube and add to your recipe.

Just like canning, infusing oil can encourage the growth of botulism bacteria, particularly when using fresh ingredients. To prevent this there are a few simple steps you need to use:

  • Home infused oils should always be immediately refrigerated and used within a week.
  • Make sure your hands, ingredients and work surfaces and tools are clean.
  • Make sure ingredients are dry. Water in the oil will encourage rancidity.
  • Sterilize your jars. (hold them in boiling water at 250 degrees.

There are two ways to infuse your oil, one with heat and a cold process. In both a good ratio for ingredients is 1:4. So ¼ cup of flavoring with 1 cup of oil.

With Heat:

The easiest way is to just cook your ingredients in sizzling oil for 5 minutes, then strain into your container.


Wash and dry ingredients, then bruise them and place in a sterile jar. Gently heat oil over low heat until just warm (1 to 5 minutes depending on quantity of oil). Allow to cool slightly, then pour into the jar making sure all flavorings are completely submerged. Cover tightly and allow to steep in the refrigerator for a couple of hours to a couple of days before straining into a new, clean container. (longer steeping yields stronger flavors).

Without heat:

Cold-process oils are best used with dried ingredients. You can pour the oil straight over the herbs. Wash and dry ingredients and place in a blender with oil until all ingredients are evenly broken up, pour into sterile jar. Cover tightly and allow to steep in refrigerator for a couple of days before straining into a new clean container.

Have fun and be safe when making your own infused oils and be sure to buy your dried chili from Chef Lippe.

Leave a comment

Filed under Food, recipes, spices

Duck Tucupi (Pato no Tucupi)

Chef Lippe - Duck Tucupi

Duck Tucupi (Pato no Tucupi) 

A delicious native Brazilian recipe, consists of duck, garlic, jambu herb and the juice of both lemons and manioc roots.

On a large bowl, crush the garlic, salt, pepper, lime juice, and bay leaf. Add the duck; turn to coat. Cover and marinate in the refrigerator for 2 hours, turning the duck once. Preheat the oven to 300°F.

Place the duck on a rack in a roasting pan. Pour remaining marinade and ½ cup water into the pan. Place the pan on the lower oven rack and roast for 1 hour or until the skin crisp and juices run clear when the meat is pricked with a fork.

Cool and cut into pieces, removing the backbone and wing tips.

Place the duck in a large nonreactive saucepan and barely cover with water; cook gently for 1 hour over medium heat. Add the tucupi juice and simmer for 30 minutes.

Bring a pot of water to a boil and plunge in the jambu or sorrel for 2 minutes. Drain and chop the jambu, and add to the tucupi soup. If using sorrel or watercress, add directly to the tucupi. Remove the duck pieces from the pan, separate the meat from bones.

To serve, take a soup bowl and place ½ cup chicory in the bottom, followed by the duck meat duck and 2 cups of the broth.

Serve as a first course or as a main dish with rice.


Ingredients (serves 4)

 2 garlic cloves, peeled

Salt and freshly ground pepper to taste

Juice of 2 limes

1 bay leaf, crumbled

2 pounds duck, washed

½ cup water

5 cups tucupi juice

½ cup jambu, sorrel, or water-cress, washed and drained

2 cups chicory, washed and drained, cut in chiffonade

To find more recipes and high quality gourmet products visit us at shop.cheflipp.com  Receive a free shipping with any order enter promotion code “BLOG”

Leave a comment

Filed under Brazilian Recipes, Duck, Food, recipes

Shrimp Moqueca. Brazilian shrimp stew

Chef Lippe. Shrimp moqueca

Chef Lippe. Shrimp Moqueca


Shrimp Moqueca (traditional Brazilian stew)

Juice of 1 lemon
1 onion, finely chopped
1 clove garlic, minced
1 to 2 tablespoons white vinegar
1/2 teaspoon salt
1 pound fresh shrimp, shelled and deveined
1 teaspoon fresh cilantro, chopped
2 tablespoons tomato paste
Black pepper to taste
1 cup thin coconut milk
1/2 cup thick coconut milk
2 to 3 tablespoons dende oil

Make a marinade with lemon, onion, garlic, vinegar and salt. Marinate the shrimp for 30 minutes. Put mixture into a sauce pan and add cilantro, tomato paste and black pepper to taste. Add thin coconut milk and cook over low heat until the shrimp are cooked. Add the thick coconut milk and dende oil. Continue cooking for another 5 minutes. Garnish with chopped cilantro and grated unsweetened coconut.

Serve with rice.

To find more recipes and high quality gourmet products visit us at shop.cheflipp.com  Receive a free shipping with any order enter promotion code “BLOG”

1 Comment

Filed under Brazilian stew, Food, recipes, shrimp