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Kyle Valenzuela
So much technology, so little reason...
So much technology, so little reason...

Kyle's posts

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Meji Shrine in Japan. What good fortunes will this year bring you?

#japan #travel #gif #shrine 
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Sumo match!

#ochanke   #Japan   #Travel  
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Making some delicious Carnitas with +Stone Brewing Co. Enjoy By 7/4/2015

Why have burgers and hot dogs when you could have tacos!

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Awe snap!

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New #recipe  

Green Flash Le Freak Pubcakes with Strawberry Jelly

Check out the recipe at

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This week's #recipe is Ballast Point Brewing & Spirits Sculpin Carnitas! 

For more information, check out: 

Sculpin Tacos

Getting a little tired of that holiday ham and pumpkin pie? Let’s spike our insulin with something different as we move away from the holiday and look towards the new year. Victory at Sea Peppermint Cupcakes were the first eats from Ballast Point and, considering my love for the brewery and the lack of recipes utilizing them, I decided to continue on this train with my favorite taco recipe. Considering the ugly sculpin fish doesn’t looks satisfying as a fish taco, I went with carnitas.


4 pounds of pork shoulder
2 Cloves
2 ¼ tablespoons of cumin
1 teaspoon of sea salt
1 tablespoon of allspice
2 tablespoons of ground annatto seeds (achiote)
2 tablespoons of California chili powder
Pinch of pepper
1 tablespoon pf coarse corrieander seeds
½ of a jalapeño, chopped
1 teaspoon of sugar
½ cup of orange juice
1 cup of Ballast Point Sculpin
1 shot of your finest tequila
Banana leaves (or aluminum foil)


Step 1
Add spices, sugar, and salt into a blender or food processor and grind until spices are fine. Add chopped jalapeños, orange juice, Sculpin, and tequila and blend for 30 seconds. Set aside.

Step 2
Take your pork shoulder and chop it into cubes. Place in a giant Ziploc bag. Pour the liquid spice mix into the bag, seal, and mash it around a little bit before placing into the fridge. Keep it there for 4 hours minimum (over night preferred).

Step 3
In a rectangular baking pan, place banana leaves. Then slowly pour out the contents of the Ziploc bag, evenly distributing pork throughout the pan. Place another banana leaf on top, and seal with aluminum foil. Cook for 4 hours, checking on it hourly. The pork should fall right off the bone.


Serve on a tortilla and garnish with cilantro and lime with a side of rice and be sure to prepare yourself for some food coma after this meal. If you are a masa master, make your own tortillas. You won’t regret it.

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New #recip  people! You aren't tire of stuffing already?
Today's #recipe  features +Maui Brewing Co. Mana Wheat to make Mana Wheat Beer Bread Stuffing. More details at:

Part 2: The Stuffening

Today, I finished what I started and turn beer bread into stuffing. For this recipe, I used half Mana Wheat Stuffing bread and half dried sourdough bread, but feel free to use all stuffing bread. I wanted a little mix with my stuffing and regret my actions!


4½ cups of cubed Mana Wheat Stuffing Beer Bread
4½ cups of cubed sourdough bread
1 medium chopped white onion
1½ cups of chopped celery
1 cup of unsalted melted butter
2 cups of chicken broth
1 teaspoon of salt
1 teaspoon of sage


Step 1
In a medium sauce pan, melt butter. Add the chicken broth, onion and celery and stir until soft.

Step 2
Place bread cubes in a medium bowl. Pour broth over bread cubes. Add salt and sage and mix well.

Step 3
Stuff into turkey (or poultry of choice) lightly. Do not overstuff! Place any excess stuffing and place in a 2 quart casserole dish. Cover dish and bake at 325° fahrenheit for 1 hour.


My biggest mistake this Thanksgiving season is that I didn’t commit to using the Mana Wheat Stuffing Bread for 100% of the bread cubes. Although the sourdough was nice as well, it would have been nice to receive more of the flavors that come from the stuffing bread.

Next holiday season I recommend giving this and the stuffing bread recipe a try. And if you decide to make it, let me know how it turns out.
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