Tag Archives: La Caja China recipes

20% Discount on Previous La Caja China Cookbooks – 5 Days Only

La Caja China Cookbooks
Hey Boys and Girls,

Just 5 more days until the new, “La Caja China Grill” releases, and I’ve got a present for you…

From now, until Midnight on April 28th, I’m offering a Direct from the Publisher 20% Discount on all previous La Caja China Cooking titles! That’s right, this is your chance to save big and complete your collection of magic box recipes, tips, and tricks from a professional chef and roasting box pro, me!

La Caja China Cooking, La Caja China World, La Caja China Party…all 20% off their regular price!

Just use the links below to select your titles, and then use discount code: MUFRQDBX. Lastly, join us for a special one-day-only launch discount on La Caja China Grill, on April 29th.

Let’s make some magic with the magic box!

~ Chef Perry

La Caja China CookingLa Caja China Cooking
La Caja China, the Cuban roasting box, has become the toast of foodwriters and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay.

“La Caja China Cooking” takes you on a gastronomic tourof America, from Miami’s classic Cuban dishes, to traditional Texas andCarolina BBQ, to the crisp, fresh flavors of the Pacific Northwest. Perkins includes grill-top favorites, amazing side dishes, and step-by-stepCaja China instructions for “in-the-box” crowd-pleasers like:

~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig

So, fire up the coals, pick your favorite recipe, and dazzle your guests with these simple, yet mouth-watering dishes. Wonderful things canhappen when you think inside the box!

La Caja China WorldLa Caja China World
La Caja China, the Cuban roasting box, has become the toast of food writers and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay.
 
In La Caja China Cooking: The Secret to Perfect Roasting, we took a gastronomic tour of America.  
 
With this new collection of recipes, your La Caja China becomes a magic carpet, allowing you to take your friends and family to the far corners of the world, and experience the delicious wonders waiting for you there!  
 
In every culture and country that we researched in gathering this collection, we found people who enjoyed gathering together with loved ones, lighting a fire, cooking meat over it (or under it), and eating together.   Not coincidentally, we think, these folks shared a common passion for life and laughter, as well.
 
In La Caja China World, we invite your taste buds to join us on a globe-trotting adventure with dishes like:
 
Grilled Tri-Tip & Chimichurri in Argentina
Whole Roast Pig & Coconut Rice in Bali
Roast lamb & Potatoes in Greece
Beef Short Ribs & Scallion Salad in Korea
Christmas Goose in Sweden
 
If you’re looking to roast, grill, bake, braise, smoke, or barbecue; whether you’re cooking for a hungry crowd, or creating memories with your family – look no further than La Caja China World!

La Caja China PartyLa Caja China Party
Chef-tested and fully-illustrated party themes.   Insider tips and tricks, and over 80 bbq, grilling, side-dish, and drink recipes for the La Caja China roasting box! Themes include:

~Big Island Luau
~A Night in Havana
~Cinco de Mayo ~ La Caja China Style
~Beach Party Clambake!
~A Fantastic 4th of July
~Ultimate Tailgate Party
~Labor Day
~Big Family Thanksgiving
~Opa! A Greek Feast
~Good Old Southern Pig Pickin’
~A Mexican Fiesta
~Moroccan Festival
~A Caja Christmas Party

Make it an event with the Magic Box!

20% Discount Code: MUFRQDBX

Leave a comment

Filed under Press Releases

“La Caja China Party!” Now Available!

La Caja China Party!

Just in time for Christmas!

  • 13 Themes
  • 85 Recipes
  • 160+ Photos

This is it, the best of my three La Caja China Cookbooks, and fully illustrated…perfect for using the magic box to create amazing memories for every occasion! In the box, on the grill, sides, desserts, and the perfect drinks!

Get your copy now, directly from the publisher!
(3-5 business days to be listed on Amazon.com.)

Chef Perry P. Perkins
Author
“La Caja China Cooking”
“La Caja China World”
“La Caja China Smoke”

MY KITCHEN Outreach ProgramBy the way, if you’re enjoying this post, please subscribe to our free newsletter! We’ll send seven amazing dinner recipes and a shopping list to your inbox each Friday.

Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.

 

2 Comments

Filed under Media

Carolina Pork Ribs in La Cajita China

http://i2.wp.com/hautemealz.com/wp-content/uploads/2014/02/13.jpg?resize=500%2C373

Barbecued Ribs…are there any two more beautiful words in the English language?

Pork Ribs have a long tradition in world of barbecue. Ranking as an equal with brisket and pulled-pork in modern competitions, they are considered a true art form.

Despite what the “Pros” would like to tell you, cooking pork ribs to perfection isn’t as difficult as you might think…

The secret to preparing tender, juicy, smoky spareribs is as easy as making sure they are cooked low and slow…low temperature cooking for extended periods is what helps break down the tough connective tissues. Couple with the generous application of a basting sauce, or “mop” to keep them moist, and you will become the Pitmaster of your neighborhood!

To this end, La Cajita China roaster might be the perfect method for creating moist, tender, and flavorful pork ribs, in less than half the time it would require in a smoker or pit.

Roast your ribs inside the box, using a rib rack, with a light apple smoke, baste with a simple mop (see recipe, below), and then finish them on the Cajita China grill for a rich, crispy shell over fall-apart pork.

In North Carolina’s early days, pork was commonly cooked over open fire and seasoned with an ordinary table condiment of vinegar, salt, red and black pepper, and oyster juice.

Salty vinegar with pepper (but no oyster juice) is, basically, the same sauce used on most North Carolina barbecue today. The western part of the state usually adds tomato paste or a ketchup based sauce, as in the recipe below, for a thicker sauce.

Classic side dishes for spareribs include coleslaw, ranch beans, and corn on the cob. Finish this off with a good ol’ southern banana pudding, or sweet potato pie, and you have a menu that will make you a legend!

(By the way, if you’re enjoying this article, you may want to subscribe to our free meal planning newsletter; we’ll send seven amazing dinner recipes and a shopping list to your inbox each week. Plus, you’ll be helping us feed the hungry, and teach nutrition, shopping, and hands-on cooking classes to at-risk teens!)

Side Dish Tip: That big bed of glowing coals is great for grilling some fresh corn on the cob. Soak the corn (in husks) in cold water to cover for about an hour.  Shake off excess moisture and place directly on the coals.

Roast, turning frequently, for 30 – 45 minutes.

http://i1.wp.com/hautemealz.com/wp-content/uploads/2014/02/14.jpg?resize=295%2C336Carolina Pork Ribs

1 rack of pork spareribs
1/2 cup of your favorite barbecue rub
3 cups simple mop-sauce.

1. Prepare ribs by removing the membrane from the underside of the ribs. Trim off any loose fat or meat. Season ribs with rub, wrap in plastic wrap and let sit in refrigerator overnight.

2. Allow ribs to warm 1 hour. Place ribs on top of the Cajita rack, in the pan, bone side up. Place the rack inside the box, and close. Add 10 lbs. of charcoal and light.

3. Once lit, (30-40 minutes) spread the charcoal evenly over the charcoal grid. Cooking time starts right now.

4. After 1 hour open the box and place ash pan on top of the long handles. Now, flip the ribs bone side down, brush liberally with mop sauce, and re-tent with foil.  A very simple mop-sauce can be made by combining equal parts cider vinegar, apple juice, and you favorite barbecue sauce. For the recipe above, combine about a 1 cup of each.

5. Replace the ash pan, and add another 5 lbs of charcoal. Cook for another 30-45 minutes until done (internal temp 145 degrees F.), peeking in at 10 minute intervals. Remove foil 5 minutes before removing ribs.

5. If you want to sauce the ribs, do so during that last 5 minutes, and watch carefully. If you have a grill rack for your ribs, you can sauce the ribs and finish them there, were it’s easier to keep an eye on them.

Personally, I prefer to just mop them, and then serve some warmed sauce along side, which I usually don’t use.

You can make up to 8 racks of pork ribs (or more, if you have an upright rib rack) in La Caja China model #1 or #2.  Simply increase the amount of coals to 15lbs (start) and 10lbs every hour.

You can find step-by-step recipes in my cookbook, La Caja China Cooking, as well.


5 Comments

Filed under In The Box Recipes