Pork...Its What's For Dinner...

[simply dave]

I know I posted the recipe, but never the pics. Here we have my sought after carnitas dinner alongside an excellent Mexican Rice (not for the timid!) and Escabeche (pickled jalapenos w/ carrots, garlic, onion).

Here's the beauty of this dish..Not only is it too easy, since you boil the pork and shred it before you fry it, you can take the boiled/shredded pork and freeze it for later! That's exactly what I did tonight as you can see the Carnitas in the Foodsaver bag alongside the Escabeche and Tomatillo Sauce with veggies from the garden...

http://i47.tinypic.com/2eb4ndh.jpg

Here's the Carnitas fryin' up getting' all nice and crispy...
http://i50.tinypic.com/15ov437.jpg

And the final product...
http://i48.tinypic.com/x5v7ep.jpg

 

[brownbrown]

Im gonna need that escabeche recipe bro. I love that stuff and would like to have it on hand. Just hope the pickle time isnt forever

 

[simply dave]

Im gonna need that escabeche recipe bro. I love that stuff and would like to have it on hand. Just hope the pickle time isnt forever

Sure thing. I'll dig it up tomorrow and shoot it to ya. It's a 2 step process of "cooking" the batch and then canning. Takes about 1 hour start to finish.

 

[jiggagold]

Dude what's ur sweet potato recipe u got skills breh

 

[brownbrown]

Sure thing. I'll dig it up tomorrow and shoot it to ya. It's a 2 step process of "cooking" the batch and then canning. Takes about 1 hour start to finish.

How long for the pickling time?

 

[simply dave]

Dude what's ur sweet potato recipe u got skills breh

The sweet potato? That one is easy as well. I simply halve and slice the sweet potatoes (1/4-3/8 inch maybe), get a saute pan good and hot, add some olive oil to it and then...

Toss in the sweet potatoes along w/ some diced onion, rosemary, thyme, kosher salt and white pepper. Turn frequently until the potatoes are nicely coated in the oil and herbs. At this point I throw in some dry white wine, lower the heat and cover. Turn occasionally and make sure the potatoes don't dry out too much. Simmer for about 15-20 until the potatoes are nice and tender.

 

[nangiggles]

that dish in the third pic looks like hell to wash by hand with all those grooves

 

[simply dave]

Im gonna need that escabeche recipe bro. I love that stuff and would like to have it on hand. Just hope the pickle time isnt forever

BB....Check your PM's.

 

[brownbrown]

BB....Check your PM's.

Just got it! Fuckin amazing bro!
Going to get the supplies tonight or tomorrow

DrOiD BioNiC EF App!

 

[WoodyO]

Just got it! Fuckin amazing bro!
Going to get the supplies tonight or tomorrow

DrOiD BioNiC EF App!

Cook up some extra for me. I'll swing by Distiller's Outlet and get us some beer.

 

[Mr. dB]

Dang that looks good. I need to get off my ass and try to make some of that.

I made a mango salsa last night that turned out sort of okay I guess. It needs a little something, but I can't figure out quite what.

 

[Fitguy308]

It all sounds delicious

 

[simply dave]

I made a mango salsa last night that turned out sort of okay I guess. It needs a little something, but I can't figure out quite what.

Did you add red onion and cilantro? I usually cook w/ white onion, but a red onion would work well with the mango. Maybe just a dash of cayenne to it for a little "kick" and top it off w/ lime juice perhaps?

 

[brownbrown]

Cook up some extra for me. I'll swing by Distiller's Outlet and get us some beer.

Deal!

DrOiD BioNiC EF App!

 

[Mr. dB]

Did you add red onion and cilantro? I usually cook w/ white onion, but a red onion would work well with the mango. Maybe just a dash of cayenne to it for a little "kick" and top it off w/ lime juice perhaps?

I used a mango, a red onion, a red bell pepper, two small peppers that some woman at work gave me from her garden, cilantro, lime juice, and a little salt. When I wasn't particularly impressed with the result, I added a couple of teaspoons of olive oil, a habanero, and some garlic powder.

After a day I decided the chunks were too large and pulsed it for a few seconds in the food processor.

I'm thinking it was too heavy on the bell pepper. The habanero was a definite improvement, I dunno what the little peppers were that I brought home from work were, but they weren't hot. One was starting to turn red. They looked like the ones that used to grow under my grandmother's kitchen window.

Anyway, I'm gonna end up tossing a lot of it out, it doesn't taste "bad" but I don't enjoy it either.

If I try it again I think I'll go lighter on the pepper, or I may not use any bell pepper at all. I might add some quartered grape tomatoes.

 

[simply dave]

Let us know how it turns out. For the record, if anyone is interested, Marina asked if I could do a variation of this carnitas recipe using chicken. Last night I did the exact recipe but I substituted a fryer in place of a shoulder roast. It was EXCELLENT! The chicken of course is leaner so it requires a little bit more canola oil (and attention) when frying up, but its delicious!

I used a mango, a red onion, a red bell pepper, two small peppers that some woman at work gave me from her garden, cilantro, lime juice, and a little salt. When I wasn't particularly impressed with the result, I added a couple of teaspoons of olive oil, a habanero, and some garlic powder.

After a day I decided the chunks were too large and pulsed it for a few seconds in the food processor.

I'm thinking it was too heavy on the bell pepper. The habanero was a definite improvement, I dunno what the little peppers were that I brought home from work were, but they weren't hot. One was starting to turn red. They looked like the ones that used to grow under my grandmother's kitchen window.

Anyway, I'm gonna end up tossing a lot of it out, it doesn't taste "bad" but I don't enjoy it either.

If I try it again I think I'll go lighter on the pepper, or I may not use any bell pepper at all. I might add some quartered grape tomatoes.