#34275 - 01/20/10 02:24 PM
Until we meat again
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delusion
pledge
Registered: 08/30/07
Posts: 77
Loc: hawaii
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I thought for organizational purposes it might be a good idea to keep all of the meat oriented recipes on one thread. Believe it or not people are still eating meat in this day and age so why not have a thread to highlight the most tantalizing ways to prepare it. Whether on the grill or sliced raw we should have a thread celebrating this delicacy that has sustained us for so many years.
I have been working on trying to perfect Carnitas for the last couple of months. Carnitas if you aren’t aware is basically pulled pork. It is extremely moist but crispy at the same time. A fatty, savory treat for the senses in my book and what’s better is that it is very easy to cook. Carnitas translates as “little meats”. I like to enjoy them with home made tortillas, lime and cilantro.
- 1 Pork shoulder (7lb) – boneless, skinless
- 3 Garlic cloves
- 2 Bay Leaves
- 2 TBS Kosher Salt
- 1 TBS White Pepper
- 1 cup Pepsi/coke
- 1 TBS Cayenne powder
- 2 cups cilantro(Chinese parsley)
- 3 Limes
- 1 ½ Cup Flour
- ½ Cup whole wheat flour
- ¾ Cup warm H20
- 1 ½ tsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 5 TBS butter
I like to get the pork in the crock pot just before I go to bed so that when I wake up its ready. Place pork, garlic, bay leaves, kosher salt, white pepper, Pepsi/coke, cayenne pepper into crock pot turn to high and let sit over night. In the morning the meat should easily pull apart at which point I break it up a bit onto a drip pan. Basically this is to cool the meat until you are ready to serve it and to separate it from excess fat.
Tortillas:
Mix dry ingredients in mixing bowl then mix in H20, kneed for 2 minutes. Cover and let it rest for 1 hour. Divide dough into equally roll into balls (roughly golf ball sized). Cover and let rest for 1 hour. Roll balls with rolling pin and cook on med – low heat flat top or large pan. First cook till top side begins to bubble then flip. You are looking for a slight golden brown.
With tortillas done and set aside you can now turn oven to high broil and place Carnitas in oven. Allow meat to crisp and serve hot. Some meat on the tortilla with liberal amounts of cilantro and lime juice makes me a happy camper.
Enjoy!
Delusion
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#34587 - 01/26/10 03:29 AM
Re: Until we meat again
[Re: Room 101]
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Woland
Seasoned
active member
Registered: 08/28/07
Posts: 616
Loc: Oslo, Norway
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Good idea.
Made this for our new-year dinner.
Huge success, even our visiting gourmand (I was terrified) digged seriously in.
Moroccan roast lamb
Serves 8
Ingredients
1 leg of lamb, approx. 2.5kg
1-2 tablespoons ras-el-hanout
juice of 2 lemons
2 garlic cloves, minced
6 tablespoons olive oil
bunch fresh coriander, chopped
Method: How to cook Moroccan roast lamb
1.Make incisions all over the leg of lamb, and then mix the ras-el-hanout with the lemon juice, oil, minced garlic and coriander.
2.Using your fingers, push pinches of the mixture into the holes. Rub the remaining aromatic paste over the lamb and then put it into a large freezer bag, squeeze out any air and then tie it up and leave it to marinade in the fridge overnight, or for longer.
3.Pre-heat the oven to 200C/gas mark 6, and take the lamb out of the fridge to come to room temperature.
4.Put the leg of lamb into a roasting pan, squeezing any marinade out of the bag over the meat. Roast the lamb for about an hour and a half, by which time it should be aromatically blackened on the outside, and still tender and pink within.
5.Let the lamb rest once it comes out of the oven for at least 15 minutes, though I leave this a good hour after it's come out of the oven.
I doubled the recipe and that was a good thing.
There was a starter (clam & champagne soup) involved, yet all the meat was enthusiastically consumed.
The uninformed chef might wonder wtf. ras-el-hanout might be?
Well; simply a North-African spice mix.
Information both historical and practical.
It can be bought online, but I made it myself.
Our guests being of the burgois orientation, I chose to leave out both the Hashish and the Spanish Fly...
I served the lamb with a classic North-African dish:
Vegetable Tagine
2 Carrots cut into 2 cm long pieces
1 small to medium sweet potato, cut into 1.5cm cubes
8 shallots peeled but not sliced
1 tsp ground cinnamon
1 tsp ground ginger
1 Tbs honey
1/2 cup pitted prunes (optional)
500ml chicken stock
2 Tbs coriander leaves chopped
2 Tbs mint leaves chopped
Fry on a low heat the shallots in a little oil until they begin the colour. Turn up the heat and add the Sweet potato and carrots until they are all lightly browned. Add the remainder of the ingredients except the herbs and all to simmer with the lid on for 15 mins, then remove the lid and simmer for appox 15 mins more until the vegetables are soft and the sauce has reduced and thickened. Stir through the coriander and mint.
Side-dishes was couscous, a saffron & mint youghurt, and avocado hommus.
The aforementioned gourmand brought high quality wines to the table.
I especially enjoyed a 13 year old Champagne.
All in all a very successful meal and evening.
_________________________
Regards
Woland
Unhand that woman, Sir!
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