6 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
1 cup orange juice
1/2 cup lime juice (from about 2 to 3 limes)
10 cloves garlic, peeled and crushed
1 teaspoon paprika
1 teaspoon (to taste) of your favorite ground chili pepper
3 teaspoon ground cumin
2 teaspoon salt, plus more to taste
2 Tablespoon dried onion OR 1/4 cup chopped yellow onion
Rub the garlic, paprika, chili powder, cumin, salt into your pork cubes.
Let it marinate for 10 minutes. Then place the pork in a large Dutch oven. Add the orange juice and lime juice to the meat and give it a stir. Then add enough water to barely cover the meat.
Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Avoid stirring or otherwise touching the meat and let the mixture cook.
After 2 hours, turn the fire up to medium high and bring it to a low boil. We want to cook off the liquid. Every ten minutes or so, give the meat a turn, making sure to get to the bottom of the pot and prevent anything from sticking to the bottom. It’s time to add the onion and let it cook.
Continue cooking your liquid is completely reduced. You should hear the pork sizzling as it begins to fry in it’s own fat. Stir gently and avoid letting anything stick or burn on the bottom of the pot. You’ll notice a nice caramel coating forming on the meat, and the edges should begin to brown.
When it’s browned to your satisfaction it’s done!
Serving ideas: Serve it in a tortilla, with a side of rice, mashed potatoes, or you name it. You can shred it or serve it in chunks. It’s great! Let me know if you try my variation and how it turns out.
I had an urge for oxtail pho, so I looked up a couple recipes to find the seasons to use for the broth. Taking that and a few things I had tried before for beef pho, I played with it and tweaked it until I ended up with a rich, hearty broth full of spice and season.
From what I understand, there’s thin light pho which is more of a light broth and there’s heavy bold pho. The second one is the one I favor, and although technically a clear soup, it’s darker and the flavors are more in your face.
First, I started a broiling an onion, some pork bones and oxtails until they were partially cooked and I had brought out the flavor and oils. Then pork bones and oxtail went into a large pot of water, simmering there for a few hours. When the oxtail was cooked but not yet falling off the bones, I pulled them and immediately put them into an ice bath, then stored the in the refrigerator once cooled.
My daughter was having a friend come over. We were all set to do something simple and then she said it. “My friend heard how yummy your cooking is, so don’t let her down.” She was joking – really! she was just joking, but the gauntlet had already been thrown down. I decided to try something new and different. Because I had a pound and a half of ground beef in the refrigerator, I went with that as my main ingredient. What to do, I wondered? Then I thought about it. Wrap it in pastry! So I searched the web and found a couple recipes for “Ground Beef Wellington”.
I think this is where purists will exit, stage left.
So yes… in my mind, mini meatloaf wrapped in a pastry. Sounds good! I read through a couple recipes, got a sense of the overall techniques they used and found a couple useful tips. The most important one was to put the seams on the bottom so that any excess juices would be absorbed.
I was ready to go. Although the idea was to use what was in the house, unless I was going to cook something like a Chinese meat and veggie dish there was no way I could stretch a pound and a half of meat to feed seven people. Off to the supermarket!
I ended up using about 4 lbs of beef to make 7 Wellingtons. I’ll adjust downwards in the future.
To make it was fairly simple. I seasoned the meat for my mini meatloaf, then rolled it into balls and put it in a jumbo muffin tin. Baked it until it was almost completely done, then let it cool. After taking each one out and allowing them to drain in a plate, I removed the remaining excess juice from the bottom by just dabbing the bottom on a folded paper towel.
I then turned it upside-down, placed the ball of meat on a sized piece of crust and carefully folded the edges over. I sealed the seams by pinching and made sure that any air bubbles were allowed to collapse before sealing (this really was not an issue, the dough clings pretty well to the meat). I then placed them in a rectangular baking pan, brushed the top with egg yolk, then put them in the oven.
The photo you see, I’ll pick on. It was the largest and it was one that didn’t fit in the rectangular pan so it was on the bottom of the stove getting a little less heat. It was also 20% larger than the rest. So, you see pink. It was cooked, but I the others were evenly colored inside and were still moist and juicy. Also because of the one that I plated for the photo being on the bottom and getting a little less heat, the crust is just a bit less done than the others.
In the future, what I would do is instead of making round balls, I’d make double width hamburger sized loafs and make them relatively flat on top and bottom. This will allow the wrapping to come together easier. It’ll also make them about a third smaller, which would be a better serving size. These came out just a little over half a pound each! Most of us ate half and saved half.
We eat instant noodles when we are short on time or have no energy. We find it hits the spot on those long days where you really just want to eat and eat now!
I’ve gotten into the habit of keeping a few boiled eggs on hand at all times. The fried tofu is available, ready to eat, from the Asian market, as is the pickled mustard. A little Costco rotisserie chicken and I end up with something like this (photo below)
M;y favorite for this kind of noodle for this is instant Laksa, and my favorite brand is this one (below) A little pricey at nearly $3.00 per package, it’s worth the price package contains a genuine laksa paste. Powder can’t quite achieve the same results.
How do you “fancy up” your noodles?
What’s your favorite make at home, low time and effort instant food?
We tried a new recipe for popovers tonight. This one used sourdough starter, which is perfect, because I have a nice healthy batch of it here at home. We’ve been cutting back on carbs, so baking is a real treat for us. They came out puffy, light, crispy on the outside, soft and tender inside, just perfect!
We’ve been trying to part-time Paleo… yes, I know the Paleo faithful out there are cringing or screaming in their chairs right now. What it means to me, is, as much as possible, to eliminate grains from diet, with the exception meals. As someone who enjoys cooking and food, who bakes his own sourdough from scratch from time to time, who enjoys an occasional plate of pasta, it would take the flavor out of life to be too hardcore in any kind of restricted eating program or lifestyle.
Now that being the case, we try whenever possible to skip grains and carbs. The way I think is, “Is it neccessary to have carbs in this meal to eat what I want”. Many times, the answer is no. Sometimes, the answer is yes. Zoodles (zuchinni strips simulating the shape of noodles) are fine, but if one is honest, they are not the same.
Today, for breakfast, I made a 2-3 oz steak, egg, sunny side up in a bell pepper ring, cauliflower (steamed then tossed in the pan with the oil from the steak), and a 1/3 slice of cheese on the egg. The cheese isn’t paleo (dairy) but I like the flavor so… mostly on target. Fat, protein, and the cauliflower took the place of potatoes in terms of texture and filling the belly.
What do you think? I shouldn’t even say Paleo’ish? What would you call it?
I’ve been trying to eat healthier and eat fish a couple times a week. This week I did a twist on a couple of things I know pretty well, one being making Thai curry.
I took a basic red curry, varied it for what I had on hand and gently cooked fish in it. It came out very well and the flavors blended as well in practice as I had had imagined.
Often red curry is served with duck and a fruit, like pineapple or mango is added to the sauce to provide tartness and sweetness. For fish, I substituted grape tomatoes instead. In place of the palm sugar, I used a smaller measure of brown sugar. My kaffir lime tree has gone to the great tree heaven in the sky, so I used a little bit of lime juice, and finished with a few chopped leaves of basil.
An easy to make red curry sauce that works wonderfully with fish.
1 lb. Trout (or outher suitable fish)
½ Cup halved Cherry or Grape Tomatoes
Potatoes and Carrots, cut to small stew size and steam cooked seperately (optional)
2 oz. Red Curry Paste (For this recipe I used MaeSri in a 4 oz can)
19 oz can of Coconut Milk
1 tsp. Chicken Powder
2 Tbs. Fish Sauce
1 Tbs. Palm or Brown Sugar (to taste, go light, then add)
2 Kaffir Lime leaves stem removed, chopped OR 2-3 Tbs Lime Juice to taste
¼ cup Basil leaves (preferably Royal Thai Basil)
salt and pepper to taste
Cut trout into 1" pieces, set aside
In a wok or large pan, heat the solids (coconut oil) from the coconut milk over a medium-low heat. Reserve half the can for now.
Add the red curry to the hot coconut oil and gently fry, allowing it to release it's fragrance.
Add the remainder of the coconut milk, the chicken powder and the sugar. Stir well.
Add the tomatoes and simmer gently for two or three minutes. If using Kaffir lime leaves, add now.
If using potatoes and carrots, add now and stir gently.
Add the fish sauce, and the fish.
Cook until the fish is just done, It should only take a couple minutes.
If using Lime Juice, add to mixture now.
Add Basil Leaves and stir gently.
- A number of vegetables work well. We like carrots and potatoes, however grape eggplant or the small round ones work well too. You can take liberties with this. - I find that I like Mae Ploy and Mae Sri brands for curry pastes and coconut milk.
I’ve been neck deep in work at a new job lately, so it’s really impacted my ability to keep up with the blog and for that I apologize. I was going through some photos this morning and was really missing Khao Soi Chiang Mai style. Similar to a Laksa, it’s a coconut curry sauce over noodles dish that’s simply delicious! Here’s a photo of what I made while in a cooking class in Thailand. I’ll be back soon with even more photographs and a recipe for the dish.
Had a wonderful day off cooking with my daughter. I decided to blend a couple ideas together and we made oxtail stroganoff. The stroganoff sauce was based on the oxtail, assorted mushrooms including porcini for deep, intense, earthy taste, and red wine. The sauce was finished with sour cream to balance out the strong and potentially bitter flavors of the wine and mushrooms. It worked out pretty well.
We started by marinating the oxtails overnight in soy sauce, garlic, and a bit of onion. In the morning, I rolled the oxtail in flour and then put them in the broiler. I often will use a dutch oven to sear them and then make stew in the dutch oven, but today I wanted to try a broiling technique I had seen in a facebook foodie group I’m in. It worked pretty well. Continue reading →