Sunday, March 31, 2013

Carnitas


I've made carnitas a number of times.  To be totally honest, I'm not exactly sure what authentic carnitas is supposed to taste like.  However, in my experiments I've found I like it to have a strong citrus bite with a hint of heat.  In addition, it should be exceptionally tender with a little charring.  Here's my perfected carnitas recipe.

You will need:



4-5 pound pork shoulder, with our without the bone
2 tablespoons of cumin
2 teaspoons of coriander
2 teaspoons of cinnamon
2 teaspoons chili powder
7.5 oz can of chipotle peppers in adobo sauce
5 cloves of garlic
1 cup of fresh salsa
5 limes
5 lemons
1 cup orange juice
1/2 cup apple cider vinegar
Chopped cilantro and green onion for garnish

Take your pork shoulder and make several deep cuts into the meat. This will allow the citrus base to really get inside the meat.  Put the pork in the bottom of a 6 quart slow cooker.  If you have a bone in shoulder, cut the meat so it mostly covers the bottom of the slow cooker.  This way the added liquid will be able to completely cover it.  Add the cumin, coriander, cinnamon, and chili powder, rubbing into the meat and getting the spices inside the deep cuts you just made. Dump in the entire can of chipotle peppers and adobo sauce and the fresh salsa.  Add the garlic cloves whole or just slightly smashed.  Juice the 5 limes and 5 lemons and add to the slow cooker with the cup of orange juice and 1/2 cup of apple cider vinegar.  This should be enough liquid to cover the meat. Set the slow cooker to go for 10 hours on low heat.

After 10 hours in the slow cooker, carefully remove the meat shred in a bowl.  Spread on a foil lined baking sheet and add a few spoonfuls of the cooking liquid.  Place under the broiler for 5-10 minutes until you get the desired amount of crispy charry goodness.
Before charring

After charring

Enjoy with sliced green onions and chopped cilantro.  


Saturday, March 23, 2013

Mustard Salmon and Potato Chips!



You will need:

Lemons
Olive oil
Salmon Fillet
Mural of Flavour seasoning from Penzeys
Stone ground whole grain mustard
2.5 oz kettle cooked potato chips

First take your salmon and marinate it in the juice of one lemon and about 1/4 cup of olive oil.  I forgot to get lemons at the store today and am definitely too lazy to go back on a Friday evening, so I skipped this part. However, if you want the best flavour, don't skip this.

After marinating for 10 min or so, preheat the oven to 375 degrees F. Line a pan with parchment paper. Drain the marinade and place the salmon fillet on the parchment skin side down.  Sprinkle with the Mural of Flavour seasoning and then spread a thin layer of the mustard on the salmon.



Take 2.5 oz of the kettle cooked potato chips and crush them up. Put a few handfuls in a plastic bag and squish them. Sprinkle on top of the Salmon and put in the oven. Bake until the Salmon is done - about 20 min.

Before baking

After baking!


Wednesday, March 6, 2013

Tandoori Steak, broccoli, and onions


I've been munching on frozen meals based on slow cooked chicken (recipes coming soon) for the past several days and didn't want it again for dinner. I had some steak in the freezer and some broccoli and onions in the fridge. Using these and a few other things in my kitchen I put this recipe together.

You will need:
20 oz Steak
Tandoori spice mixture
Crushed red pepper
Salt
Pepper
2 Onions
2 heads of broccoli
Roasted Tandoori spiced nuts

Defrosting the steak for a while (maybe 1 hour), I sliced it in to 1/4 inch thick strips and put them in a bowl with two tablespoons of the Tandoori spice mixture and some salt, pepper, crushed red pepper, and some olive oil.


Then, while the Tandoori is helping the steak defrost a bit more, slice up the onions and broccoli.  Add several tablespoons of olive oil to your favorite nonstick frying pan and add the onions.  Stir fry on medium heat until they start to get a little soft. Add the broccoli and stir fry until the onions start to brown and the broccoli gets a little tender.  Take of the heat and transfer the onions and broccoli to a bowl.


Next, put a bit more oil in the pan and add your steak in a single layer.  Cook for a few min on one side and then flip the pieces and cook until just about done.


Finally, Add back the broccoli and onions and add a few handfuls of your spiced nuts.  It's done, eat up!