Pork Carnitas in a Pita Pocket

Pork Carnitas in a Pita Pocket

With the warm weather sneaking in everyone started to talk about ribs, pulled pork and the likes. I love pulled pork, saw this recipe and pinned it for another time. Well today my last day of vacation was that another time. I am so glad I did, I did to have any taco or tortillas but we did have some pita pockets worked just fine. I will warn you this is a slow cooking meal and the smell is like a brisket on a cold winter day it fills the air and it is hard to keep your stomach quiet.  I made the double mistake of doing some outside choirs then walking into the house.

 Ingredients

  • 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
  • 1 1/2 tsp. salt
  • 3/4 tsp. pepper
  • 1 tsp. ground cumin
  • 1 onion, peeled and halved
  • 2 bay leaves
  • 1 tsp. dried oregano
  • 2 Tb fresh lime juice
  • 2 C water
  • 1 medium orange, juiced and keep the spent halves

ingredients

How

1.  Adjust oven rack to lower middle position and heat to 300 degrees.  Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.  Bring the mixture to a simmer over medium-high heat, uncovered.  Once it simmers, cover pot and transfer it to the oven.  Cook until the meat falls apart when prodded with a fork, about 2 hours.

cut into 2 inch chunks add all ingredients to dutch oven

2.  Remove the pot from the oven and turn on the broiler.  Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.  Remove and discard everything from the pot except for the cooking liquid.  Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes.  You should have about 1 C of liquid remaining when it is finished.

simmer for about 2 hours break into 3 eaqual parts

3.  While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.

reduce to about 1 cup break into 3 eaqual parts

Once the liquid has become a syrup, gently fold in the pieces of pork into the pot.  Try not to break up the pork any further.

fold meat back into sauce

Taste and add additional salt and pepper.

4.  Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat.  Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.

remove from pot to cookie sheetUsing a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes.  Serve immediately in a tortilla with all your favorite toppings.

Serve2

I intially thought it would be too dry but that was not an issue this was moist and tender no topping required.

Note: I squeezed some extra lime juice on it just before serving.

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Two Leftover Soups – Rotisserie Chicken and Brisket Barley

Two Leftover Soups – Rotisserie Chicken and Brisket Barley

Lyn got the Flu, you know the one that they just declared an emergency in Boston for the over 700 reported cases, have tents set up outside hospitals in the south you know the Flu that is taking over our nation as the global warming (is real, no it’s not) affects our weather. I am sure that if you listen close enough to the talk shows and pretend real new stations you will hear something like it’s not actually a flu that is causing this it is more that the cost of oranges has risen effecting the supply of vitamin C and if the government would just stop taxing orange skins this would not have happen. Anyway…….

I bought a rotisserie chicken the other day was running late and needed a quick meal when I gazed the aisle of fried food or old pasta dishes and the thought of well-preserved food in the frozen aisle I settled for the rotisserie chicken with the thoughts of making a quick soup for Lyn with the leftovers. The time came to make it and when I pulled it out of the frig noticed the left over brisket the gears started to turn. Chicken soup and beef barley soup.

Note: I really did not measure anything

Chicken Soup

  • Chop a few stocks of celery
  • Chops a small to medium onion
  • A couple of carrots sliced bite size
  • 1 or 2 cloves of garlic
  • Small handful of dried Basel
  • Couple of bay leaves
  • Salt and pepper ( I start with a little and add to taste when done)
  • Large can of low sodium broth
  • Cut up the chicken into 4 pieces
  • Water

Leftover Chicken Soup

How:

Sauté the onions, carrots and celery in olive oil until the onions are tender

Add the garlic stir until you can smell about 30 seconds

Add basil and stir then add broth

Add chicken

Add water to cover

Bring to boil and simmer until done at least 45 minutes

You can cook rice or noodles to serve with

Freezes great

Beef barley soup

  • One carrot rough chopped
  • A few mushrooms rough chopped
  • Small Onion chopped
  • 1 clove Garlic chopped
  • About 1 teaspoon dried oregano it was a good pinch
  • Left over brisket about 1 to 1 ½ cup chopped
  • 2 cups beef broth
  • 1/4 heaping cup barley

100_1202

How:

Saute the onion in olive oil until soften add garlic until you smell about 30 seconds.

Combine everything else in a pot bring to boil reduce to simmer for about an hour

Serve with cilantro on top cause my wife like that

Add barley and simmer for about 30 minutes

You could ad any vegetable you want and if you like crunchy add last 30-20 minutes of simmering.

Barley

barely

Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slightly lighter in color. Sprouted barley is naturally high in maltose, a sugar that serves as the basis for both malt syrup sweetener. When fermented, barley is used as an ingredient in beer and other alcoholic beverages.

Halftime White Turkey Chili

Halftime White Turkey Chili

Nothing better than the fall it brings sweatshirt weather and football, not to mention the trees start to put on a show of their own. I grew up in the music department at Norwood high and spent at 4 years at every football game marching, first with those high topped hats then in our Norwood blue blazers and white bucks, ahhh white bucks. My most favorite memory is the one parade where they stuck us behind the cows or horses, I had it better than most I played the trombone, was in the first row and could see it coming.

I also like squash soups, butternut being my favorite fall treat.

We love Wholefoods and found this recipe on their site for a chili with a different twist from the red Chili we all picture in our minds eye. It makes for perfect halftime eating on a crisp autumn day.

Go Pats!

 

Ingredients:

  •  1 1/2 tablespoon olive oil, divided
  • 2 pounds ground turkey breast
  • 1 green bell pepper, cored, seeded and chopped
  • 1 medium yellow onion, chopped
  • 1 tsp. ground coriander
  • 2 Tbsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 bay leaf
  • 1 can tomatillos, drained and chopped
  • 1 can diced green chiles, drained
  • 1 small jalapeño, seeded and finely sliced
  • 2 cups low-sodium chicken broth
  • 3 cups cooked Great Northern beans, drained
  • Chopped cilantro, for garnish (optional)
  • 7 tsps. grated Monterey Jack cheese, for garnish (optional)
  • 7 tsps. sour cream, for garnish (optional)

How:

Heat 1/2 tablespoon of the oil in a large pot over medium high heat. Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat. Add remaining 1 tablespoon oil, bell pepper and onion and cook until softened and golden brown. Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine. Add bay leaf, tomatillos, chiles, jalapeños and broth, reduce heat and simmer, uncovered, 45 to 50 minutes. Gently stir in beans and cook for 30 minutes more. Stir in cilantro, ladle chili into bowls and garnish with cheese and sourcream and Beer, if you like.

 

History of Chili

From International Chili Society

Perhaps it is the effect of Capisicum spices upon man’s mind; for, in the immortal words of Joe DeFrates, the only man ever to win the National and the World Chili Championships, “Chili powder makes you crazy.” That may say it all. To keep things straight, chile refers to the pepper pod, and chili to the concoction. The e and the i of it all.

The great debate, it seems, is not limited to whose chili is best. Even more heated is the argument over where the first bowl was made; and by whom. Estimates range from “somewhere west of Laramie,” in the early nineteenth century – being a product of a Texas trail drive – to a grisly tale of       enraged Aztecs, who cut up invading Spanish conquistadors, seasoned chunks of them with a passel of chile peppers, and ate them.   More

Chicken Soup with Black Rice

Chicken Soup with Black Rice

Friday was coming to a close and the coughs that had been spreading through the office had found me. The boss started this and like in any great organization the rest of us had followed our leader. I was getting ready to leave and he was coming down the hall he heard me cough, stuck his head in my door and asked if I got it too. With a humorous jester I shock my fist in his direction and coughed. By Saturday afternoon I was in rough shape and I was ready for that all time cure Jewish Penicillin, Chicken Soup. I had to use what I had on hand, there was no way I was going out it had been switching from sunny and bright to near white out conditions all day. So I stuck my head in the cupboards and freezer to see what I had.

Ingredients

  • I frozen chicken breast bone in.
  • 3 carrots cut into bite size pieces.
  • ½ larger sweet onion roughly chopped.
  • 3-4 sprigs of celery cut into bite size pieces.
  • 2 cloves of garlic.
  • A little bit of bell seasons. Looked like maybe ¼ teaspoon
  • 1 Tbsp. olive oil.
  • Salt and Pepper to taste.
  • Couple of good pinches dried of oregano maybe 1 Tbsp.
  • Couple of good pinches of dried cilantro maybe 1 Tbsp.
  • 2 bay leaves.
  • 6 cups of water ( I had no broth, what kind of house do I keep).
  • Good couple of pinches of red hot pepper flakes I wanted something to clear the sinuses.
  •  I cup black rice
  • 1 ¾ cup water

How:

Heat the oil in large pot and add onions, carrots and celery sauté about 5 minutes add garlic and the pinch of bell seasoning stir for a few seconds. Add the rest of the ingredients bring to a boil and then reduce heat and simmer. When the chicken appears to be cooked remove to a cutting board, peel chicken off bone cut into bite size pieces return chicken and bone to pot and continue to simmer. Taste and adjust salt and pepper.

Cook the rice according to directions and always store outside of soup. A word about the rice I was using what I had on hand. I had used the rest of my wild rice for a batch 2 weeks ago for Lyn after her operation. So the type of rice is your choice but the package said forbidden rice how could I resist?

BTW I feel so much better now!