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2006-09-27 -Short Attention Span Theater-

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Posted by Zenster 2006-09-27 04:05|| || Front Page|| [11139 views since 2007-05-07] Top

#1 Carnitas
Mexican Style Seared Pork
Submitted by Zenster

Preparation time: ~1 2 hours

Serves: 6 10 People

Ingredients:

2-3 Pounds Streaky Unsmoked Pork Picnic, Boston Butt or Boneless Ribs
2 Dozen Fresh White Corn Tortillas
1-2 TSP Sea Salt (or Kosher salt)
1/4 Cup Vegetable Oil or Lard

Optional Toppings:

Fresh Salsa
Guacamole
Chopped Tomato
Grated Cotija Cheese
Grated Parmesan Cheese
Wedges of Lemon or Lime
Grated Monterey Jack Cheese
Chopped White Onions and Cilantro (do not substitute other color onions)

Preparation:

Start warming the oil or lard in a medium cook pot over low heat. Bone out the pork shoulder (or other cuts), starting with the skin first. Be sure to leave a lot of the feathery fat on the meat as you remove the skin. Turn up the heat to medium high and start frying the skin in the hot oil or fat. Be sure to add some salt as the skin crisps if you want to make cracklings. Continue to bone out the meat in large chunks. Once all of the skin is fried, remove it and drain on paper towels.

Bring the pot back up to high heat and slowly add the chunks of meat. Wait for the pot to sizzle before adding another piece, otherwise you will release too much liquid into the fat and begin stewing the meat in its juices. Beware of spatters as you do this. Very slowly add all of the chunks of meat and turn them occasionally. The chunks of meat should have a good crust before you remove them from the fat. Reserve the fat for later use.

Here is where your options begin. For a more tender type of meat, take the fried chunks and cut them into one-inch cubes. Place them in a small pot and add enough water or chicken stock to barely cover them and then bring to a simmer. After about an hour they will fall apart when you merely look at them. This is closer to pulled pork than real carnitas, but the resulting meat will still make superior tacos, tostadas and burritos.

For crispier authentic carnitas style fare, simmer the small cut up chunks for about half an hour, drain them completely until dry and then return them to the hot fat for another round of browning. You will be sampling this often enough to find the exact peak of perfection, trust me on this. Look for a nicely tanned exterior with moist meat in the center. Add some extra salt to this batch if you did not crisp any skin beforehand. Drain the cooked pork on paper towels before serving.

Heat a flat iron (comal) over medium to high heat and, one by one, warm the tortillas. When they begin to bubble, turn them over and heat the other side. Place each warmed tortilla on a plate with a lid or bowl over them to keep in the heat. Periodically turn the entire stack over as you add a heated tortilla to keep the whole pile of them warm. You can also interleave one of the hot tortillas into the middle of the pile as well.

For the most authentic flavor, I strongly recommend using either homemade salsa (recipe to follow), or please try the Herdez brand of Salsa Casera, available in small or large cans that are imported from Mexico. This is hands-down one of the finest prepared salsas anywhere. Sadly, the same brand in glass jars has been hit or miss, so I stick with the cans.

If you are unable to find fresh white corn tortillas, use yellow corn tortillas and deep-fry them in oil to get a good hard shell (called tacos dorado). If you are using flour tortillas dont expect too authentic of a flavor. Look for Tortillas Harina Para Comal, these are uncooked white flour tortillas that you must heat up just before serving, according to the instructions above. They will be the best of all white flour tortillas. Use two slightly overlapping white corn tortillas to make you taco. Otherwise, a single yellow corn or white flour tortilla should do.The "Guerrero", "El Aguila" and "Tia Rosa" brands are among the very best on the Pacific West coast. Avoid the "Mission" label if possible.

Use any of the optional toppings mentioned above for a delicious flavor. If you cannot find true Mexican Cotija cheese, use grated Parmesan for a very close and decent second. Chopped white onion and minced cilantro remains one of the most essential garnishes there is in Mexican cooking. Add some guacamole for a rich and authentic accent.

I will provide a recipe for Salsa Casera later in this thread. Further on in this series, I will post my Salsa 101 which will give instructions on how to construct many of the nearly thirty different kinds of salsa that I make. Mexican food is among some of the finest in the entire world. Dedicated culinary authors like Diane Kennedy and others have diligently traveled throughout Mexico to archive truly authentic recipes from this worthy cuisine. Due to their tireless efforts, Mexican cooking has finally been accepted on a par with world-class foods like French and Italian cuisine. Those of you who have not had freshly prepared authentic Mexican food are in for a tremendous surprise. It is healthy, nutritious and immensely satisfying fare that has no equal anywhere in the world.

Posted by Zenster">Zenster 2006-09-27 04:56|| 2006-09-27 04:56|| Front Page Top

#2 What size chunks are we talking for the first browning? 'Large' covers a lot.

Posted by JSU 2006-09-27 06:14|| 2006-09-27 06:14|| Front Page Top

#3 I can't miss this.

A Hearty Ramadan Breakfast

Parrathas (variously spelled) are one of the great undiscovered convenience foods. We eat them all the time in my house. You can buy them frozen in Asian stores (I prefer the plain).

In a large dry fry pan, add 2 to 4 slices of back bacon (the stuff the poms and the Aussies eat). Fry two or three minutes.

Separately heat some kind of curry sauce. In SE Asia this is traditionally the sauce from the night befores chicken curry, but any spicy sauce will do.

Move the bacon to the side of the pan and add a frozen paratha. Fry on both side till well browned (2 or 3 minutes).

Move the paratha to a plate. Add a little oil to the pan and fry one or two eggs to your taste.

Spread curry sauce on paratha, then top with egg and bacon.

A breakfast to get any Jihadi going in the morning.

Posted by phil_b 2006-09-27 06:55|| 2006-09-27 06:55|| Front Page Top

#4 Since it is Ramadan I suggest we concentrate on pork.

Here it is a very simple recipe who will delight your guests.

A chunk of pork filet about 2 and half pounds, oil (1), a tiny onion (optional), a glass of dry white wine, laurel, thyme, rosemary.

Take a cooking pot, quickly saute the pork, then put it away and saute the onion, then put back the pork, add the wine, crush the laurel and sprinkle it on the pork along with the thime and rosemary. Then cover your pot and let the pork cook for at least one hour. After half an hour turn the pork and add some wine in case the former one has evaporated. The pork will end with the consistency of roasted pork but less dry

I recommend not using salt since unlike cereals meat has naturally enough of it: animals cannot live without salt.

(1) Olive of course. Other oils are both unedible and unamerican: let's remind Mayflower pilgrims brought OLIVE oil. :-)

Posted by JFM">JFM 2006-09-27 07:15|| 2006-09-27 07:15|| Front Page Top

#5 Translation note (this is critical -- it took me six months to figure out what cinnamon is called in Belgium; in the meantime I had a jar sent to me from Germany, because I knew that it's Zimt in German). In the US we call we use the term bay leaf instead of laurel for JFM's recipe.

Second, while the classical Charlotte Russe is a cream custard cake and quite complicated to make, my inherited, clearly fiddled-with recipe is not. There is no baking involved, nor fiddly measures over the double boiler, and it can be assembled from start to finish in half an hour if all the materials are assembled first. Nor would freezing be wise when cream custard is involved.

Finally, for those of us who do not eat pork, comments on the advisability or impossibility of substituting beef or chicken for these mouthwatering recipes would be much appreciated. This is, clearly, one of Rantburg University's distribution courses, to ensure that we graduate well rounded students. *ducks the flying cleavers and shoes without any remorse whatsoever, even if clearly some of the audience have serious Little League and cricket training*

Posted by trailing wife 2006-09-27 07:55|| 2006-09-27 07:55|| Front Page Top

#6 Traling wife, I don't think my recipe would work with beef. Perhaps with lamb or with veal provided in the later case that you have a light hand on herbs. Also a possibility would be to use one of those rolled chunks of turkey who have about the same size and shape of your typical ready to roast piece of beef (1 kg) but turkey has a slightly acidic taste

BTW; my recipe is called Porc Cote d'Azur or more exactly Porc Cote d'Azur a la JFM

Posted by JFM">JFM 2006-09-27 08:37|| 2006-09-27 08:37|| Front Page Top

#7 tw -- thanks for the translation. Enjoying cooking, I was wondering about JFM and that laurel as this sounds to me, like my kind of recipe! It will be cooked, and soon. With bay leaves. Thanks JKM

Posted by Sherry 2006-09-27 12:36|| 2006-09-27 12:36|| Front Page Top

#8 It's not dinner without dessert, so here's light, moist chocolate cake with yummy butter frosting. I bake this up as cupcakes.

Best Chocolate Cake

2 oz baking chocolate (3 oz if you're a chocoholic and don't mind a heavier cake)
1/2 c. canola or other light oil (again, you can substitute a stick of soft butter but that makes a heavier cake)
1 1/2 c. sugar

2 eggs
2 teaspoons vanilla extract

2 c. flour (cake flour is best, general purpose unbleached is okay)
2 teaspoons baking powder
pinch salt

1 cup cold strong coffee (even from freeze dried works fine)

Pre-heat the oven to 350 degrees. Butter and flour two cake pans or set up cupcake pans (with paper liners or butter/flour).

Measure the oil and pour it into your mixing bowl. If you have glass measuring cups, use one for this purpose and for the next step as well.

Melt the chocolate in a heavy glass dish or measuring cup, using a microwave oven or over boiling water. Stir in the sugar and scrape this into the bowl containing the oil (a good way to get up all the melted chocolate).

Add the eggs and vanilla. Beat lightly.

Mix the baking powder and salt into the flour. Alternately add coffee and flour mixture to the batter, stirring well to avoid lumps. When it's all added, beat 20 strokes or so with a large spoon.

Divide equally between two cake pans or among 22-24 cupcakes. Bake for 20 min. or until the top of the cakes are still soft, but rebound when you press lightly on them.

Set the cakes to cool. Frost with chocolate butter frosting:

Chocolate Butter Frosting

1/4 lb soft butter
1/2 cup sour cream
1/2 teaspoon vanilla extract
1/2 cup cocoa
1+ cup powdered (confectioner's) sugar

Beat the butter, sour cream and vanilla extract together until well blended and smooth. Slowly add the cocoa and blend well. Add the sugar, continuing to beat well. Add additional sugar to reach the texture you prefer. Add additional cocoa to reach the intensity of chocolate flavor you prefer.

You can also adjust the proportion of butter to sour cream, adding more butter for a richer flavor.

Posted by lotp 2006-09-27 12:36|| 2006-09-27 12:36|| Front Page Top

#9 What size chunks are we talking for the first browning? 'Large' covers a lot.

Thank you for asking, JSU. Large chunks should be a few inches on each side. This recipe also allows for beginning with small cubes less than inch on each side and giving them the same treatment all the way through.

Second, while the classical Charlotte Russe is a cream custard cake and quite complicated to make, my inherited, clearly fiddled-with recipe is not. There is no baking involved, nor fiddly measures over the double boiler, and it can be assembled from start to finish in half an hour if all the materials are assembled first. Nor would freezing be wise when cream custard is involved.

Dahling, say the word and I will alter the nomenclature. Merely tell me how you would like it described and I will change it in all future index listings. Would "Easy Cream Torte" be acceptable?

Finally, for those of us who do not eat pork, comments on the advisability or impossibility of substituting beef or chicken for these mouthwatering recipes would be much appreciated.

Rest assured that I will eventually be posting some tasty beef and chicken recipes, including ones for ribs and classic Mexican shredded beef for tacos, enchiladas, burritos and tostadas. It's just that during this Pork Festival* Ramadan season, it's going to be all about the pork.

* Hat Tip to Swamp Blondie

Posted by Zenster">Zenster 2006-09-27 16:23|| 2006-09-27 16:23|| Front Page Top

#10 Salsa Casera
Homestyle Mexican Salsa
Submitted by Zenster

Preparation Time: 30 Minutes

Serves: 5-10 People

Ingredients:

4-8 Serrano Chile Peppers
3-6 Large Ripe Salad Tomatoes (no plum or Roma, beefsteak is fine)
2-3 White Onions (not red or yellow)
2-4 TSP Chopped Cilantro (also called Chinese parsley)
1 TSP Salt
1 TSP Vegetable Oil

Note: Use only white onions and salad tomatoes, do not substitute these ingredients. During the winter season, canned whole tomatoes may be of better quality. If your vegetables do not release a lot of liquids, it may be necessary to add a small amount of water. When using canned tomatoes, the juice can add extra flavor.

Preparation:

Warm the oil in a medium size saucepan over low heat. Holding the Serrano peppers by their stems, chop them into thin coins or rings. Regulate the heat of this salsa by using more or less chile peppers. Place the thinly sliced peppers in the pot. Peel and dice the white onion into rather small pieces and add to the pot. The onions should be transparent before adding more ingredients. Do not allow the onions to brown! Dice the tomatoes into small pieces and add to the pot. Add the salt one quarter of a teaspoon at a time and taste for flavor before adding more. Wash well and remove most of the stems from the cilantro. Chop fine and add cilantro to the pot in increments while checking for taste. Bring the pot to a low simmer and taste for balance between the onions and tomatoes. Check for saltiness, the salsa should have a decent degree of salt to it and should not be sweet. Avoid adding too much cilantro as it will give the salsa a bitter or soapy flavor that so many people object to. Cook until all of the ingredients are tender and serve at room temperature. Remember that the longer your salsa rests the more its heat and cilantro flavors will bloom. Refrigerate any left over salsa and use within five days.

Warning: When handling chile peppers, use extreme caution. The oils released are very persistent and can cause significant chemical burns. DO NOT rub your eyes, touch your face or anywhere where else you wouldnt want to be sunburned. Immediately wash your hands with soap and hot running water after processing chile peppers. Wear latex gloves if you are uncertain about these precautions.

Note: Serve your salsa with yellow corn tortilla chips. This salsa also works well as a shortcut when making guacamole. Try it over scambled eggs or with your favorite fish. It is an excellent all around condiment and is one of my very favorites. To see what this salsa should taste like, try a small can of Herdez brand Salsa Casera that is made in Mexico. After a few tries you should be able to control the exact flavor and heat to your liking.

Posted by Zenster">Zenster 2006-09-27 17:31|| 2006-09-27 17:31|| Front Page Top

#11 Even scrubbing doesn't always work to keep your hands eye-safe; I usually wear something like this when chopping chilies.

Posted by JSU 2006-09-27 18:03|| 2006-09-27 18:03|| Front Page Top

#12 ...classic Mexican shredded beef...

Now bring that on. When I make pot roast I try to use the leftovers to make enchiladas, but they turn out terrible.

Posted by Angie Schultz 2006-09-27 19:58|| 2006-09-27 19:58|| Front Page Top

#13 Stick around, Angie, when our ~~Pork Festival~~ Ramadan celebration is over, I'll be posting a totally whupass enchilada recipe for both beef and chicken styles. Got any recipes you'd care to share?

Posted by Zenster">Zenster 2006-09-27 20:19|| 2006-09-27 20:19|| Front Page Top

#14 I can attest. NEVER rub your eyes after cutting chilis

Posted by Frank G 2006-09-27 20:51|| 2006-09-27 20:51|| Front Page Top

#15 Zenster, I realize that as a professional the correct nomenclature is a critical item for you. However, it's clear that technically my little cake is not a Charlotte Russe, as really the only items that meets the description are the ladyfinger exterior and the use of a mold. Would you be able to sleep at night were it re-labelled "trailing wife's 'Charlotte Russe' ", thus making clear that the fault is mine, and that you actually know better? I don't mean to be in any way mocking or sarcastic, but my family has been calling it a Charlotte Russe for fortyfive years -- and obviously the family of the nurse who gave my mother the recipe for some years previouslto that -- and I am concerned they haven't the fortitude for a name change at this late date. Or perhaps, "trailing wife's ersatz Charlotte Russe" would work for you? At this point I am clear on what the darn thing isn't, but I haven't a clue as to what it is, besides easy to make, rich and delicious. ;-)

Agreed about the necessity for the Ramadan recipes to be pork, I just wondered if one could substitute, eg X number of chickens for the pork ribs in yesterday's recipe -- I positively mourned my refusal to eat pig meat!

Posted by trailing wife 2006-09-27 21:04|| 2006-09-27 21:04|| Front Page Top

#16 A thought for those who like to do little scientific experiments: handling a chopped tomato neutralizes the odor of onion on hands. Would it also (or perhaps rubbing a bit of tomato juice on the skin) do the same for the capsicum irritant in hot peppers? Please report back on your results to the group. ;-)

Posted by trailing wife 2006-09-27 21:11|| 2006-09-27 21:11|| Front Page Top

#17 lol, TW! Always nominating someone else to be the "guinea pig". Personally, I nominate Frank to try it (in a Hawaiian shirt, no less).

On a serious note, is there a way one of the mods can collect ALL of these delicious receipes (once Ramadan is over, of course) and post them as a Word (or some other form) document? We could have our First Annual Rantburg Ramadan Cookbook! Maybe even sell it (for a small fee) to supply Fred's tip jar!

Posted by BA 2006-09-27 21:51|| 2006-09-27 21:51|| Front Page Top

#18 BA, that's been my intent from the get-go.

tw, I give not a fig if your recipe's main title stands as Charlotte Russe, I'd just like to know what to put underneath it. I've already suggested "Easy Cream Torte", if that meets with your approval. I'm more than glad to change the main title to "trailing wife's 'Charlotte Russe'", if that suits your fancy as well. Please let me know. I'm just glad I've got a domestic goddess like yourself contributing recipes to this series of threads.

Posted by Zenster">Zenster 2006-09-27 22:27|| 2006-09-27 22:27|| Front Page Top

#19 I just don't want to be under false pretenses for fancy cookery, Zenster, and somehow I seemed to be heading in that direction. Just as I wouldn't dare claim full scale domestic goddessery, when I can make my way around the kitchen and the tea table, but need to consult a book to clean under the sink after. Regardless, please put me down for three copies of the first printing -- the trailing daughters want copies for when they get kitchens (and the attached homes, their mother most devoutly hopes!) of their own.

BA, merely allowing others to make of themselves guinia pigs. Not at all the same thing, surely!

Posted by trailing wife 2006-09-27 23:31|| 2006-09-27 23:31|| Front Page Top

23:56 Zenster
23:50 Super Hose
23:49 JosephMendiola
23:42 JosephMendiola
23:38 JosephMendiola
23:33 Anonymoose
23:31 trailing wife
23:21 Alaska Paul
23:21 USN,Ret
23:18 JosephMendiola
23:17 BA
23:16 BA
23:11 Super Hose
23:10 wxjames
23:07 Zenster
23:02 Super Hose
22:58 Zenster
22:53 Shieldwolf
22:52 Zenster
22:48 JosephMendiola
22:45 JosephMendiola
22:42 Zenster
22:39 BA
22:36 JosephMendiola