Previous month:
October 2016
Next month:
December 2016

Just like following a recipe only not as much fun.

Arrived in a box and after carefully reading the instructions like a recipe, and getting my mise en place,  6 1/2 hours and a few Advil later I have my new grill assembled and ready for dinner

_KCB_4925

and I did it all by myself. 

_KCB_4928

The first thing I did was season it. I wiped it down with vegetable oil inside and out, 
then I cranked it up and "baked" it for an hour. I'll be grilling chicken wings tonight. 

The directions said it's a two person project but I did it all by myself.
I know I'm breaking my arm patting myself on the back ;-)


When things got a little wobbly and I needed an extra hand I used masking tape to hold the pieces steady while I put them together and sometimes I used cans to prop up or hold pieces steady. When I was finished I had only one screw and washer unaccounted for so I don't think it will fall apart soon. 

Excuse me, I need to get the chicken on the grill now. 

And that's that.  

 


Cupboard Confidential

I'm blaming this mess on a cooking group friend.  I'm getting ready to make her Cochinita Pibil recipe and it calls for achiote paste, I know I have some somewhere.

After assaulting the cupboards I discovered I had none, but I did find some things I forgot I had, some things I have multiples of and 12 bottles of different types of vinegar. I do have a couple of interesting flavors of vinegar, I have; black vinegar, red wine vinegar, white wine vinegar, apple cider vinegar, rice vinegar, orange muscat champagne vinegar, sweet moscatel vinegar, burgundy wine vinegar, balsamic vinegar, 18-year-old balsamic vinegar, white balsamic vinegar and sherry vinegar,

I decided to list what I have on each shelf and tape the list to the inside of the cupboard door.
So I'm sitting at the computer, feeling very organized and efficient until I look at the counter and see the chore I have looming over me, putting things back in order. OH CRUMB!

_KCB_4826
Dang what a mess!!!!

 _KCB_4830

Whew! finally done and I did find some achiote paste Yippie!!!!
and the list is taped to the cupboard door. Much better no?

Here's the recipe that got me into this mess in the first place. 

Becca's 
Cochinita Pibil.

CATEGORIES meat, Mexican
INGREDIENTS

Cut 8-10 pounds of Boston butt into 2" cubes, sprinkle with salt and pepper.
Mix together:
achiote paste, 2-3 boxes
1 tablespoon Mexican oregano
1 teaspoon cumin
2 to 3 cups (total), orange juice, lime juice and pineapple juice
garlic, to taste
2 to 3 sliced onions
Banana leaves, optional
INSTRUCTIONS

I placed these ingredients in a jar (not the pork, onions, or banana leaves) , I used a stick blender to mix well. Pour over the pork chunks, add sliced onions, mix well, cover and refrigerate 12-24 hours. Line your pan with banana leaves (they say it is best to pass the leaves over a flame, both sides, first). Cover the pork with banana leaves, then aluminum foil and bake at 325(F) for about 4 hours, or until tender. When done, shred the pork and stir the shredded pork in the marinating/cooking liquid. Taste for seasoning.
We eat these as tacos on corn tortillas and we top them with pickled onions, cilantro, avocado slices.
Note: if you do not have banana leaves, just omit the banana leaves, cover the pork with aluminum foil and bake.
NOTES

This recipe is approximate, so feel free to change it to suit your tastes.

And that's that. 

 


Crispy Pork Taco in a Plantain Tortilla

First of all, you can't go wrong with a crispy pork belly anything, but

_KCB_4815

you won't believe how great a crispy pork belly plantain tortilla taco is.

 

Making the tortilla is easy peasy, and the making pork is even easier peasier
 

_KCB_4811

Just thinly slice some pork belly and fry up in a hot skillet until crispy

 

_KCB_4813

then slice up into smaller pieces

_KCB_4815

and load up the tortilla.
I topped mine with pickled onion, carrot, hot sauce and thinly sliced cabbage. 

And that's that.