Posts Tagged ‘roast’

Pork Carnitas

I don’t know how authentic this recipe is exactly—it started with a wikipedia entry* and combines elements of various recipes I found online.  Regardless, pork carnitas is the perfect recipe for a Saturday or Sunday.  It takes a while to cook, but most of that is “passive” time in the oven.  And the result?  Tender, crispy, intensely flavorful shredded meat for your tacos, enchiladas, or sandwiches!

-pork butt (aka Boston Butt; approx 2-3 lbs.)
-salt and pepper (lots)
-vegetable oil
-3/4 lg. onion, chopped
-4 cloves garlic, minced
-3/4-1 c. white wine
-1 c. beef broth
-2-3 c. milk (or enough to cover the meat halfway AFTER you’ve added the broth)
-3 bay leaves
-4 cloves
-4-6 juniper berries (optional, but they’re good)
-1 tsp. dried oregano
-1/2 tsp. cinnamon
-1/2 tsp. ground coriander
-1/2 tsp. cumin
-chipotle pepper, jalapeno (fresh, not pickled), or hot pepper sauce, to taste

-a few sprigs cilantro
-crema or sour cream

1. Preheat oven to 250F. Liberally salt and pepper the roast on all sides. Brown well in a deep oven-safe casserole dish on all sides (this takes about 10 min.) Remove roast.

2. Add sliced onions to the rendered fat. Cook until translucent. Add garlic, cook until fragrant (don’t brown).

3. Deglaze pan with white wine and broth, scraping up brown bits. Return roast to pan.

4. Pour milk over meat (it might curdle; don’t worry). Add in the remaining spices. Bring to a boil. Cover.

5. Move to preheated oven. Cook covered on low heat for 3-4 hrs. Baste occasionally.

6. When meat is falling apart, remove from pot using tongs (leave fat and broth). Shred into bite-size pieces on a large cookie sheet.

7. Broil meat 8-10 min. until beginning to brown and crisp up.

Serve in small tortillas with chopped cilantro, tomato, salsa, crema or sour cream, and lime wedges to squeeze over.

*wikipedia mentions that cola (Coke) can be substituted for the milk. que tradicional! 😉

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If you haven’t guessed, I’m a food blog junkie, so it’s no surprise this recipe started with one from a charming blogger, The Wednesday Chef.  Chopped, sauteed zucchini might make a nice addition.

-1/2 c. olive oil, divided
-1 lb. good canned plum tomatoes (or whole, peeled plum tomatoes), halved lengthwise, seeded
-1 tsp. dried oregano, 1/2 tsp. Italian seasoning
-scant 1/2 tsp. sugar
-1/2 tsp. salt, dash of Cayenne, black pepper to taste
-1 garlic clove, minced
-1 garlic glove, quartered
-1/4 c. chopped fresh Italian parsley
-1 lb. penne (pref. whole wheat)
-1/2 c. pitted Kalamata olives, halved lengthwise
-1/3 c. crumbled feta cheese

1.  Preheat oven to 250°F. Pour 1/4 c. oil into 13x9x2 in. glass or ceramic baking dish. Arrange tomatoes cut side up with the quartered garlic in the dish. Drizzle with remaining 1/4 c. oil.  Season with salt, pepper, Cayenne and Italian seasoning.

2.  Sprinkle with oregano, sugar, and salt. Bake 1 hour. Flip, bake 1 hour longer, or until deep red and very tender.

3.  Gently chop tomatoes and transfer them with some of their oil to a large serving bowl. Stir in the olives.

4.  Meanwhile, bring a pot of salted water to a boil and cook the penne to al dente. Drain, reserving 1/2 c. of the hot pasta water.

5.  Add the raw garlic and parsley to the tomatoes and mix. Stir the pasta into the tomatoes, adding a little pasta water and remaining tomato oil as needed to smooth the sauce. Fold in the the feta cheese.

Serve immediately with crusty bread and a green salad.

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This is so much more than the sum of its parts.

-1/2 lb. frozen (or fresh, blanched) Brussel sprouts or fresh (stemmed) asparagus
-2 lg. cloves garlic, peeled and quartered
-olive oil
-sea salt and fresh ground pepper
-1/2 tsp ground coriander (this is what really makes it)

1. Preheat oven to 500F.
2. Toss ingredients together, sprinkling with the seasoning.
3. Roast for 8-10 min until lightly golden and cooked through.

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