Monthly Archives: July 2015

Pork Carnitas

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  • 1 bone-in pork shoulder, about 2 kilos (4 1/3 pounds)
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. ground chili pepper
  • 2 tsp. fine sea salt
  • 200 grams (7 ounces) sliced bacon
  • 4 cloves garlic, halved
  • 2 bay leaves
  • 1 orange

 

  • Rub the meat with the cumin, oregano, chili pepper, and salt, and set aside in the refrigerator for at least 1 hour and up to 1 day.
  • Line the bottom of a Dutch oven with the sliced bacon. Place the pork shoulder on top, along with the garlic and bay leaves. If using the orange, squeeze its juice over the meat, cut the peel into four pieces and add to the pot.
  • Cover and place the Dutch oven in the oven. Set the temperature to 120°C (250°F) and let the meat cook for 6 to 8 hours, basting it every hour or so, until fork tender and nicely bronzed.
  • Remove the orange peels and bay leaves from the pot, and shred the meat using two forks. Discard the bone.
  • Serve with corn tortillas and/or lettuce leaves to wrap into tacos, with a sprinkle of cilantro and onion, slices of avocado, a squeeze of lime juice and a drizzle of salsa.

 

 

Stewed Rhubarb

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6 cups chopped rhubarb
1 cup granulated sugar
2 tbsp. water

In large saucepan, combine all ingredients. Cook over medium heat, stirring, until sugar is dissolved. Reduce heat to medium low. Simmer, uncovered and stirring occasionally for about 15 min or until slightly thickened and rhubarb is in threads. Let cool. Can be refrigerated up to 5 days. Makes 3 cups.

Iced Coffee

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1/3 cup whole coffee beans
1 1/2 cups cold water, preferably filtered
Ice, to taste
Milk, to taste
Sweeteners, such as flavored syrups, caramel, or melted chocolate, optional

  1. Grind the coffee beans: Grind 1/3 cup of coffee beans until they are coarse enough to be filtered by the French press, yet fine enough to infuse well. On my burr grinder, I grind right in between middle and fine.
  2. Combine the ground coffee and water in the French press: Pour the ground coffee into the French press and top with 1 1/2 cups of water.
  3. Stir to incorporate: Gently stir the coffee with the water until well-blended.
  4. Put on French press lid: Make sure the plunger is in the up position.
  5. Steep the coffee overnight in the fridge: Leave the plunger in the up position so the grounds infuse the water overnight.
  6. Plunge to separate the coffee from the grounds: The next morning, plunge the French press to separate the coffee from the grounds.
  7. Make your iced coffee: Fill a glass with ice cubes and fill partway with milk. Fill the rest of the glass with iced coffee. Stir to combine and enjoy!

Everything topping

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  • 1 teaspoon poppy seeds
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 1 teaspoon garlic flakes
  • 1 teaspoon onion flakes
  • 1/4 teaspoon large-flaked sea salt, such as Maldon

 

Coconut Curry Sauce

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  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Finely Diced
  • 4 cloves Garlic, Minced
  • 1 Tablespoon Curry Powder
  • 1 can (13 1/2 Oz. Size) Coconut Milk
  • 2 Tablespoons Honey
  • 1/4 teaspoon Kosher Salt
  • 1 whole Lime, Juiced
  • Hot Sauce, Optional

Cauliflower Stirfry

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  • 1 whole head cauliflower
  • 2 tsp. vegetable oil
  • 2 cloves minced garlic
  • 2 tbsp. soy sauce
  • 1 lime (or rice wine vinegar)
  • 2 sliced green onions
  • 1 tbsp. sriracha
  1. Break up the cauliflower into small florets.
  2. Heat oil in a skillet
  3. Add the cauliflower and garlic, stirring until it browns a bit
  4. turn heat to low, add soy sauce, lime juice, most of the green onion
  5. stir, cook for 1 minute, add hot sauce
  6. serve with green onion sprinkled on top