Saturday, January 29, 2011

ATK carnitas

Kinda funny that ATK is showing how to make "pork tostadas", really just carnitas. But the recipe looks pretty good anyhow. They call it "Tinga"

2 lbs. boneless pork butt/pork shoulder, cut into 1" cubes
1 tsp table salt
1 onion, cut into 4 pieces
1 bay leaf
2 sprigs thyme
3 garlic cloves

2 tbsp olive oil
1 small onion, diced
1/2 tsp dried oregano
2 cloves garlic, minced
1 tbsp dried chipotle powder
1 14oz can tomato sauce
1 cup pork braising liquid (reserved from pork)
2 bay leaves

Lime wedges
Queso fresco
Avocado, diced

In a large pot, add 6 cups cold water, onion, 2 sprig thyme, 3 garlic cloves.
Bring to simmer, then cover, and simmer over medium-low for about 1.25 to 1.5 hours, or until pork starts to shred.
Drain, reserving 1 cup of cooking liquid.
Remove garlic, onion, thyme.
Shred pork (it's easy using a potato masher).

In a 12" skillet, heat olive oil. Add onion, oregano and pork, and fry for 7-10 minutes,
Fry over high heat for 7-10 minutes, until edges of pork are crisp.
To finish pork, add garlic & chipotle powder, cook stirring for 1 minute.
Add tomato sauce, braising liquid, and bay leaf
Cook until sauce reduces, 7-10 minutes.

To fry tortillas, heat 1 cup oil in skillet to 350F
Fry corn tortillas for a minute or two per side. Set aside on towel to drain.

Garnish with diced avocado, cilanto, queso fresco, and lime wedges

Saturday, January 15, 2011

german night recipes


Creamy Mushroom Sauce (from Diane Phillips Perfect Party Foods); I augmented by 50/50 chicken & beef stock, also about 1tbsp of brandy before adding flour.

Roast Pork Loin from ATK; did a brine using Alton Brown's brine (I think; I had a plastic cup of it stored in the cabinet) for 1 hour before pan searing then roasting.

Pretzels (my own recipe)

Apple Schnapps