Tacos con Carnitas

I live in the land of tacos.  From Twittering taco trucks to family owned taquerias tucked into every seedy strip-mall from Venice to East L.A., SoCal is THE place to be if you want authentic Mexican food (well, besides Mexico). Growing up in Alabama, I wouldn’t have known authentic Mexican if it hit me with a stick. I thought Mexican food was either tacos, burritos or fajitas. Oh, and white queso dip. Thank God I have seen the light. These days I have a tough time choosing from tamales, sopitos, chilaquiles and enchiladas. Don’t even get me started on the number of salsas, moles and hot sauces to pick from. It’s enough to drive this girl to drinking. Margaritas that is. But one thing is for sure, when it comes to choosing tacos, Carnitas always win. What’s not to love about slow-roasted, melt-in-your-mouth pieces of pulled pork?

Despite my access to all these delicious authentic Mexican food options, sometimes this girl just likes to do things herself.  I had Friday off (4 day weekend, whoot), so I decided to spend my day in the kitchen making my very own authentic Carnitas.  They are actually quite simple to make, they just require a little bit of patience. Feel free to drink a 6 pack of Dos Equis while you wait. I found this makes the time pass much more quickly.

There is quite a bit of dispute as to the best way to make Carnitas, but I found this recipe from Farmstead, Inc. to be exemplary. After I pulled them from the oven, I spread the pork out over a baking sheet and broiled it for about 10 minutes. This gave the meat an amazing crunch to counter-balance the tenderness. Next time I might add a little liquid smoke to give it that fresh-off-the-grill flavor (I’m from Alabama … I can’t resist.) Oh yeah, this was even more incredible the next day, so I recommend making it ahead if you are serving it at a party.

TACOS CON CARNITAS

Adapted from: Farmstead, Inc. via The Boston Globe

• 1 small Spanish onion (skin intact), quartered
• 2 cloves garlic, halved
• 2 Roma tomatos, halved
• 1 jalapeno pepper, halved (seeds intact)
• 1 tablespoon vegetable oil
• 1/3 cup lemon or lime juice
• 5 sprigs fresh cilantro, leaves removed
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 2 ½ pounds pork butt
• 2 cups chicken stock
• 1 tablespoon brown sugar

Set the oven at 400 degrees.

In large bowl, combine the onion, garlic, tomato, jalapeno, and vegetable oil. Toss well and spread evenly on a rimmed baking sheet. Roast the mixture for 15 minutes or until the onions and jalapenos are softened. Set aside to cool.

In a blender, combine the vegetables, lemon or lime juice, cilantro leaves, chili powder, and cumin. Puree the mixture. With the motor running, slowly drizzle in the olive oil. Add salt and pepper.

Thoroughly massage the pork butt with the vegetable sauce. Place it in gallon-sized zipper-lock bag. Pour remaining sauce over the pork. Refrigerate 8 hours or overnight, turning the bag twice. I marinated it for about 1 hour and it tasted great to me. I can only imagine how good it is if you marinate it overnight.

Set the oven at 300 degrees.

In a flameproof casserole, combine the pork and marinade. Add stock and bring to a boil. Cover and transfer to the oven. Cook the pork for 4 hours or until it shreds easily with fork. Remove meat from the pan and set aside until cool enough to handle. Strain the sauce through a fine-mesh strainer into a bowl.

Using 2 forks or your hands, finely shred the pork. Transfer it to a bowl. Slowly add enough of the sauce to the pork to make a thick stew-like consistency. Stir in the brown sugar. Taste for seasoning and add more salt and black pepper, if you like. I also added a good glug of hot sauce here.  I won’t judge if you do it, too.

Spread pork over cookie sheet. Broil for approximately 10 minutes or until golden brown and crispy.

 To serve: steam tortillas in microwave or wrap in foil and heat under the broiler. Serve with sides of diced tomatoes, crumbled queso fresco, minced shallots and fresh sprigs of cilantro. Drizzle with lime juice and enjoy! YIELDS 8 servings

On Top of Spaghetti…

My love affair with the famous Rao’s Italian restaurant in New York began with a bottle of salad dressing. Balsamic Vinaigrette to be exact. I have a strange obsession with the stuff  but had yet to find a grocery store brand even come to close to acceptable in my mind –  until Rao’s, that is. After starting somewhat of a trend among my friends with this dressing, I decided to research this “Rao” person further. Alas, I quickly discovered that Rao’s was a famous restaurant in East Harlem (yep – that East Harlem). I also learned that their meatballs are some of the best this side of the Atlantic. Hmmm…I’m liking the sound of this place. 

With only 8 tables and a laundry list of celebrity clientele, Rao’s is one of the most desirable Italian restaurants in NYC (and that’s saying something). Good luck ever getting a seat, though. You practically have to be the President to get in the door, and even that isn’t a guarantee. Good thing they published a cookbook so the “little people” could share in the fun.

I immediately had to try the meatballs, since this is their biggest claim to fame. This recipe didn’t disappoint, and I am proud to say that I have officially made my own homemade marina. Now if only I could make my own noodles… Soon, very soon.

Oh and by the way, the sauce is even more delicious the next day … We piled it into sourdough baguettes layered with fresh mozzarella slices for the most tasty of meatball subs.

RAO’S FAMOUS MEATBALLS, a.k.a Frankie’s Meatballs

Source: Rao’s Cookbook by Frank Pellegrino

• 1 pound ground lean beef
• ½ pound ground veal
• ½ pound ground pork
• 2 large eggs
• 1 cup freshly grated Pecorino Romano cheese
• 1 ½ tablespoons chopped Italian parsley
• ½ small garlic clove, peeled and minced, optional
• 2 cups bread crumbs (use the best quality Italian bread you can get your hands on)
• 2 cups lukewarm water
• Salt and freshly ground pepper to taste
• 1 cup fine-quality olive oil
• Cooked Pasta, (optional)
• Rao’s Marina (recipe below)

In a large bowl, combine beef and pork using your hands. Mince 1/2 clove garlic and add to meat mixture along with the eggs, cheese, and parsley; season generously with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, 1 cup at a time, and continue mixing until mixture is quite moist.

Shape mixture into 2 1/2-to-3-inch balls. Heat oil in a large skillet over medium-high heat. Smash remaining clove of garlic with the back of a knife and add to skillet. Cook until lightly browned and fragrant, 1 to 2 minutes; remove with a slotted spoon and discard. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. Drain on paper towels and serve immediately.

Meanwhile, bring marinara sauce to a boil in a large nonreactive saucepan. Reduce heat to a simmer and add meatball. Let meatballs cook in sauce about 20 minutes; serve immediately with pasta, if desired. YIELDS 14 to 18 meatballs.

 

RAO’S MARINARA

• 2 (28 ounce) cans imported Italian plum tomatoes with basil (preferably those labeled San Marzano)
• 1/4 cup fine-quality olive oil
• 2 ounces fatback or salt pork, optional (I actually fried up some bacon and used the grease, which worked just fine for me)
• 3 tablespoons minced onion
• 2 garlic cloves, peeled and minced
• Salt and pepper (to taste)
• 6 leaves fresh basil, torn, optional
• Pinch dried oregano

Remove tomatoes from the can, reserving the juice in which they are packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end, and remove and discard any skin and tough membrane. Set aside.

Put oil in a large, nonreactive saucepan over medium-low heat. If using fatback, cut it into small pieces and add to the pan. Sauté for about 5 minutes or until all fat has been rendered. Remove and discard fatback.

Then add onion. Sauté for 3 minutes or until translucent and just beginning to brown. Stir in garlic and sauté for 30 seconds or until just softened. Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. (If you prefer a thicker sauce, cook for an additional 15 minutes). I used an immersion blender to make the sauce smoother – to the liking of my bf. Yum.

Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve. YIELDS 7 cups 

 

 

Spinach and Mushroom Enchiladas with Cilantro Cream Sauce

I have a cookbook addiction. No, make that an Amazon addiction. I order multiple (cook)books per week, and I love finding used copies for dangerously low prices. Some may call this a problem. I call it an education. My latest cookbook to arrive is a true beauty. Peace Meals from the Junior League of Houston is an exemplary work – miles and miles ahead of its junior league predecessors. The pictures are stunning, the recipes mouthwatering, and the message timeless. I finished it in one sitting and cannot wait to read it again, needless to say devour every recipe that fills its pages.

I couldn’t wait to try something from it, so when Walt happened to head to Long Beach for the Grand Prix last weekend, I figured I should spend my alone time making something that he usually wouldn’t eat (a.k.a. any type of meatless entree – a cardinal sin for a Southern boy). The recipe for Spinach and Mushroom Enchiladas with Cilantro Cream Sauce immediately caught my eye. I love anything with spinach and mushrooms, and I’ve never met a cream sauce I didn’t like. I spent the afternoon galavanting around the kitchen, making these at my leisure. You know, my kind of cooking. Sometimes a little quiet time is exactly what this girl needs.

These enchiladas weren’t exactly quick or clean for that matter, but they were definitely tasty (especially the Cilantro Cream Sauce – which would be incredible piled on all sorts of things such as poached eggs, roasted chicken or grilled fish), but it was a shame not to have anyone to share them with. Half the fun of cooking is to sit down and enjoy food with the people you love. Good thing Walt arrived home hungry from a day at the races. I re-heated a few in the oven, and you know what - he ate every bite and then some. And he helped me do the dishes!

SPINACH AND MUSHROOM ENCHILADAS WITH CILANTRO CREAM SAUCE

Source: Peace Meals, by the Junior League of Houston

For the Cilantro Cream Sauce

• 3 cups heavy cream
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons coarse salt
• 3 cups chopped cilantro leaves
• 5 teaspoons cornstarch dissolved in 5 teaspoons cold water

For the Enchiladas

• 1 teaspoon butter
• 1/2 large onion, diced
• 8 ounces fresh button mushrooms, stemmed and quartered
• 20 ounces frozen chopped spinach, cooked
• 1/2 cup stale bread crumbs
• 1 teaspoon white pepper
• 1/8 teaspoon nutmeg
• 1/4 teaspoon chile powder
• 1 egg
• Coarse salt
• 2 cups shredded Mexican cheese blend, divided
• 10 flour tortillas

Preheat the oven to 350 degrees.

Mix together the cream, cayenne, salt, cilantro and the dissolved cornstarch in a 2-quart saucepan over medium heat. Cook and stir until thickened, about 10 to 15 minutes.

Meanwhile, melt the butter in a skillet over medium heat. Add the onions and mushrooms, and sauté until the onions are transparent. Remove from heat and set aside. Squeeze the excess water out of the cooked spinach. Place the spinach, bread crumbs, white pepper, nutmeg, chile powder and egg in a food processor and pulse until blended thoroughly; season with salt. Transfer the spinach mixture to a large mixing bowl and stir in the reserved onion-mushroom mixture and 1 cup of the cheese.
Spoon about 1/4 cup of the filling onto each flour tortilla roll up and place seam side down in a 9-by-13-inch baking dish. Pour the cilantro cream sauce evenly over the enchiladas and sprinkle with the remaining cheese. Bake for 30 minutes, or until brown and bubbly. SERVES 4 to 6.

Marsala Chicken with Mushrooms

Hi, my name is Nealey, and I have a problem: I am a control freak in the kitchen. Wow. I feel better already, just admitting it.  

This little problem came to a head when I decided to make Chicken Marsala as a tasty weeknight meal for Walt. I arrived home from work around 6:30 PM, ready to get started in the kitchen. Walt was immediately at his post as sous chef, ready to chop onions and prepare the chicken for browning. Not many boyfriends are this eager to help, I’m sure, so you might be surprised to find this all made me a little testy. My intentions had been to cook him dinner, in good girlfriend fashion (not the other way around). As he began to question my instructions (and ask if I’d even read the recipe), I became peeved that he did not trust my ability to preform in the kitchen. I am sure I must be certified crazy to feel this way, but by the time he had taken over potatoes I was in a fury. I accused him of not thinking I was a capable cook on my own accord, and he backlashed that I was unappreciative of his efforts to help.

I was left to my own devices, yet dinner still made it onto the table as planned. After a few tasty bites, we kissed and made up, and all was well with the world again. In hindsight, this was the silliest “fight”. But when you put two stubborn people like us into the kitchen, things are bound to get hot. Hopefully we will learn to compromise in the future, me allowing him to assist and him trusting my cooking instinct, but until then… enjoy this delicious Chicken Marsala. 

P.S. I was surprised with a delicious homemade breakfast in bed the next morning, and Walt promised to never help in the kitchen again… unless asked. Sigh. 

CHICKEN MARSALA

Source: Gourmet via Smitten Kitchen

• 3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
• 1 1/2 tablespoons olive oil
• 3 1/2 tablespoons unsalted butter
• 1 onion, sliced thin
• 3/4 pound mushrooms, sliced thin
• 1/2 cup Marsala
• 1 cup chicken broth
• 2 tablespoons minced fresh parsley leaves

Pat chicken dry and season with salt and pepper. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned. 

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter. Season liberally with salt and pepper, tasting as you go.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

Cook’s note: This is even tastier the next day. Next time I might add a little garlic and tomato paste to round out the flavors, but it was delicious as is.

Tortilla and Black-bean Pie

Image via Martha Stewart

 

You would think that by starting a food blog, I would always have a recipe on the ready when the pesky “what’s for dinner ?” question pops up. So not true. In fact, it is the exact opposite. I get so overwhelmed with my options that I mentally shut down and end up settling for something quick and boring (I mean, I love grilled cheese and Campbell’s tomato soup as much as the next girl, but come on, how many times can you do that in a week?). When you add my boyfriend into the question, it just becomes downright impossible to decide. 

I promised to cook Walt dinner a few nights ago since he was exhausted from a long work week. The clock was ticking away into the evening and the dreaded “question” popped up yet again, but ordering takeout was not an option. I was determined to cook something new in order to add a new post to this blog. With time not on my side, I decided  to use my Great Food Fast cookbook for some visual inspiration. I have never actually cooked a recipe from this cookbook, but the pictures are great.  I sat down with the bf and we flipped through it together in the hopes to find something mutually appealing. He immediately stopped midway through and pointed to a delicious looking Mexican dish called tortilla and black-bean pie. I had actually been eyeing this recipe already, so I quickly agreed. If only it were always that easy. 

I must admit I was a little skeptical of cooking an actual recipe from this book. Don’t hate me, but for some reason I am a little weary of Martha. I have no idea where this stems from, as I actually have not had any failures from any of her dishes, although this could be because I have never even tried any of them. On top of this fact, the concept of this recipe seemed too simple to actually blow my mind. Boy was I wrong. This dish was absolutely delicious. I had never worked with cumin before, and it really added a unique overall flavor. The beer was a yummy addition as well (and you will never see me turn down the opportunity to slip some booze into a dish!). We both agreed that this is a keeper in the recipe arsenal, and something we plan on making again and again. 

A few notes: I do not have a springform pan, so I used a round glass casserole dish. This didn’t cause any problems at all. Also, we accidentally used the “hot” canned jalepeno peppers. They were a bit spicy for my taste (which is unusual because I can usually handle the heat), but Walt didn’t even seem to notice. I just recommend paying attention to the hotness level of the type you buy in case you decide to use canned. 

TORTILLA AND BLACK-BEAN PIE

Source: Everyday Food (see actual recipe here)

• 4 flour tortillas (10-inch)*
• 1 tablespoon canola oil
• 1 large onion, diced
• 1 jalapeno chile, minced (remove seeds and ribs for less heat) ~ I used 2 tablespoons of canned, diced jalepenos
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• Coarse salt and ground pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 12 ounces beer or 1 1/2 cups water
• 1 package (10 ounces) frozen corn
• 4 scallions, thinly sliced, plus more for garnish
• 2 1/2 cups shredded cheddar cheese (8 ounces)

Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

Shrimp Scampi, and my first post!

Hmmm, I don’t know if anyone else is like me, but I often have a lot of trouble deciding what’s for dinner. I happen to have a serious addiction to “food porn”, a.k.a. Tastespotting, Food Gawker, and so on. In addition to all of the food blogs I read daily, I also happen to have tons of cookbooks and stacks and stacks of food magazines. All of these options could keep me busy for the next 50 years. With all these choices, what is a girl to do? Well, for now, Shrimp Scampi it is.

This recipe is from none other than Ina Garten. Every dish I have made of Ina’s has been fabulous. Our tastes seem to be very similar, so I can always pick up one of her cookbooks for a little inspiration. The ingredient list for this dish wasn’t too crazy, so all I would need is a few items from the store. This dish is super simple yet delicious, but be warned, it is very lemony (which I love). I sprinkled some fresh grated parmesan on top for a little extra texture and flavor. It must have been decent since my bf cleaned the plate, and he is my biggest critic (and fan). Try it for yourself and let me know.

SHRIMP SCAMPI

Source: Barefoot Contessa Family Style

• Vegetable oil 
• 1 tablespoon kosher salt plus 1 1/2 teaspoons 
• 3/4 pound linguine 
• 3 tablespoons unsalted butter 
• 2 1/2 tablespoons good olive oil 
• 1 1/2 tablespoons minced garlic (4 cloves) 
• 1 pound large shrimp (about 16 shrimp), peeled and deveined 
• 1/4 teaspoon freshly ground black pepper 
• 1/3 cup chopped fresh parsley leaves 
• 1/2 lemon, zest grated 
• 1/4 cup freshly squeezed lemon juice (2 lemons) 
• 1/4 lemon, thinly sliced in half-rounds 
• 1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.