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Slow-Cooked Carnitas Tacos

Mr. Matera — Thu, 01 Jul 2010 11:24:31 +0000

We learned about this one over at our friends house. It was so delisous. The leftovers were wonderful too. This is a great recipe that is easy to make and has a great reward when done. Give it a try.

Ingredients:
2 pounds boneless country-style pork ribs or pork shoulder (Boston butt), cut into 1 1/2-inch pieces
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Corn tortillas
Salsa

Directions:

Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours.
Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. Serve carnitas with warm tortillas and tomatillo salsa.

Homemade Lemon Curd

michael-matera — Sat, 08 Aug 2009 14:39:01 +0000

Had this at my Mother-in-laws and it was wonderful. Marcia is her name and cooking is her game. You really should try this. It can be used on a lot of things.

Prep time: 5 min

Cook time: 8 min

Ingredients:

1 cup fresh lemon juice (about 5 lemons)
2 teaspoons lemon zest
1 cup sugar
3 tablespoons firm butter, cut-up
3 eggs, slightly beaten

Preparation:

Mix lemon juice, zest and sugar in top of double boiler. Stir in butter and eggs. Stir constantly for about 8 minutes. Mixture should coat back of spoon. Immediately pour into 1-pint covered container. Keep in refrigerator for 2 months. Makes about 2 cups.

Indonesian Red Rice Salad

michael-matera — Tue, 12 Aug 2008 20:41:01 +0000

Ingredients:

Step 1:

1 3/4 to 2 cups water

1 cup red rice, rinsed

Step 2:

2 tablespoons conola oil

4 large shallots, chopped

3 cloves garlic chopped

1 large red chile, seeded and chopped

1-inch piece ginger root, chopped

1 teaspoon ground coriander

1 large carrot, thinly sliced

8 ounces green beans, chopped

Step 3:

1/2 cup coconut milk

1/4 cup soy sauce

1/2 teaspoon molasses

Step 4:

1/2 cup fresh basil, julienned

1/4 cup macadamia nuts toasted and chopped (cashews if you can’t find them then almonds)

1 large lime, quartered.

Directions:

Step 1: In a 1-quart saucepan, bring the water to a boil. Add rice and bring the water back to a boil. Reduce the heat to low, cover, and cook for 45 minutes, or until the water is absorbed. Let the pot stand, covered, for at least 10 minutes, or until at room temperature.

Step 2: In a large saute pan, heat the oil over high heat. Add the shallots, garlic, chile, ginger, coriander, carrot, and green beans. Stir-fry until the vegetables are crisp-tender.

Step 3: Add the coconut milk, soy sauce, and molasses to the vegetables, and bring to a boil. Simmer for 2 minutes.

Step 4: In a large bowl, mix vegetables and the rice. Add the basil and macadamias, and toss, and garnish with lime segments.

Paris Chocolate Macaroons

michael-matera — Sun, 23 Mar 2008 14:24:04 +0000

Pierre Herme, a fourth-generation French pastry chef, was only 24 when he took over the pastry kitchens of Fauchon in Paris. From there, he went to Ladurée to direct the opening of its new restaurant on the Champs-Elysees. He was named France’s pastry chef of the year in 1997. These macaroons are at their best when eaten within a day.

Ingredients:

Chocolate Filling:
3/4 cup whole milk
5 tablespoons unsalted butter
8 ounces bittersweet or semisweet chocolate, finely chopped

Macaroons:
1 (1-pound) box powdered sugar
2 cups whole blanched almonds
6 tablespoons unsweetened cocoa powder
6 large egg whites

Instructions:
To Prepare the Filling:
Bring the milk and butter to a simmer in a heavy medium-sized saucepan. Remove from heat, then add the chocolate.

Whisk the mixture until the chocolate melts and is smooth, then transfer it to a small bowl and set aside to cool. When cool, cover and refrigerate until thick and cold, at least 1 day.

May be refrigerated for up to 3 days.

To Prepare the Macaroons:
Preheat the oven to 400°F/200°C. Line 2 large baking sheets with parchment paper.

Blend the powdered sugar and almonds in a food processor until the nuts are ground to powder, scraping the sides of the bowl often. It should take about 8 minutes. Add the cocoa and blend for about 1 minute longer.

Using a whisk or electric beater, beat the egg whites in a large bowl until they are stiff but not dry. Fold in the nut mixture in 4 additions, until it forms a thick batter.

Spoon half of the batter into a pastry bag fitted with a 1/2-inch plain round tip.

Pipe the batter onto each paper-lined baking sheet in 12 walnut-sized mounds, spacing the mounds apart slightly, as they will spread a little as they bake.

Bake the cookies, 1 sheet at a time, for about 11 minutes, or until they are firm to the touch in the center and dry and cracked on top.

Slide the parchment paper with the cookies onto a work surface to cool.

Repeat with the remaining batter, cooling the cookies completely and lining the baking sheets with new paper each time.

To Assemble:
Arrange a macaroon flat (bottom) side up on a work surface.

Drop about 1 tablespoon of filling onto each cookie, then top with a second cookie flat (bottom) side down (facing and pressing against the filling).

Repeat with remaining macaroons and filling. Arrange on a platter, cover and refrigerate for at least 2 hours. Serve cold.

Makes 24 sandwich cookies

PER COOKIE: 225 calories, 4 g protein, 28 g carbohydrate, 11 g fat (3 g saturated), 8 mg cholesterol, 21 mg sodium, 2 g fiber.