Reign on Crispy Smashed RedSkins – Week 10

Reign on Crispy Smashed RedSkins – Week 10

Since the Patriots are on a Bi and well deserved I might add, I will honor the Washington RedSkins this recipe it may be the last time I can call them that if I want to remain PC.

Don’t let the salt in this recipe scare you but do use table salt not kosher. These would be good for any event I strongly suggest.

Found this on Brian Child’s Marinate Me Baby

◾2lb Red Potatoes (2×1 Inch in Size)
◾1 1/4 cup Table Salt
◾8 cups Water
◾4 tablespoons Malt Vinegar
◾Cracked Black Pepper (To Taste)
◾6 tablespoons Olive Oil



Step 1
Adjust oven rack to upper-middle position and heat oven to 500 degrees.
Step 2
Set wire rack inside rimmed baking sheet.
Brush second rimmed baking sheet evenly with oil.
Step 3
Bring 2 quarts water to boil in Dutch oven over medium-high heat. Stir in potatoes and salt, and cook until just tender and paring knife slips easily in and out of potatoes, 20 to 30 minutes. Drain potatoes and transfer to wire rack; let dry for 10 minutes.

Step 4
Transfer potatoes to oiled baking sheet. Flatten each potato with underside of measuring cup until ½ inch thick. Brush potatoes with half of vinegar and season with pepper.

Step 5
Roast until potatoes are well browned, 25 to 30 minutes. Brush with remaining vinegar. Transfer potatoes to platter, smashed side up. Serve.


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.


  • 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



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.


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.

Sweet and Spicy Glazed Corned Beef

Sweet and Spicy Glazed Corned Beef

As I mentioned in my last post International Night – Makeshift Chili and Quesada we are working on a new idea for planning meals at least for us, and although Saturday is supposed to be fish night I went with corned beef and Guiness in honor of St Patrick’s Day. My son used to go crazy for corned beef NY York style deli sandwich so thick that you had to attach hinges to your jaws. In my family we call that a “Muriel Saver Sandwich”. She and Dagwood had that in common.

Anyway I tell you 60 minutes into the dish and the house started to smell soooooo good my stomach started to growl and the end results were great. We had tried Dijon mustard and brown sugar glaze a few years ago and I think I like that slightly better but this one was really good.


  • 1 Tbs. Peppercorns
  • 1 Tbs. Mustard Seeds
  • 4 bay leaves crushed
  • 1 cinnamon Stick broken into pieces
  • 2 tsp. whole cloves
  • ½ tsp. red-hot pepper flakes
  • ½ tsp. ground ginger
  • ¼ tsp. ground coriander
  • 1/8 tsp. ground allspice
  • 4 lb. corned beef brisket first cut (we prefer low sodium) you can use whatever cut you prefer.
  • 2-3 cloves of garlic crushed (depending on size)


  • ¼ cup honey
  • ¼ cup chili sauce
  • 4 tsp. horseradish drained


Place oven rack on bottom third and preheat oven to 350

Combine the first 9 ingredients in a plastic storage bag and crush with rolling pin.

Empty into Dutch oven and place corned beef (I rinse but your choice), fat side up add the garlic and pour in enough water to cover with water. Discard the spice packet that comes with the meat. Cover and place in oven for 3 hours turning meat halfway. I used the Le Creuset Dutch oven and I am still trying to get used to cooking with so I turned the oven down to 300 at half way point. Any hints on using these are welcomed.

In a small bowl combine the 3 ingredients for glaze

Remove beef from oven, move the rack to middle and preheat to 450

Line a baking sheet with foil and place the cooked corned beef fat side up.

Brush about ½ of glaze over the top and sides of the corned beef. Roast in oven for 15 minutes brushing with remaining glaze about half way through. Glaze should start to caramelize.

Let stand cover loosely for 5-15 minutes before slicing against the grain.


Now we chose to serve with smashed garlic potatoes and oven roasted Brussels sprouts but you could choose to go more traditional with cabbage wedges and some carrots on the second turning but you may have to adjust cooking time up slightly.

Lyn found this in Woman’s day magazine