something coming soon.
When I can figure out how to get a list of the other posts in this category here, it will be. For now, just some pictures. =)
flickr stream.
Actual Content
Oy. I’ve spent the last couple days mostly working on the site, so I feel like even though there’s a shiny new paintjob and new name, there’s not much actual content. Here’s what’s been going on in the kitchen lately.
On Saturday morning, I planned out the menu for the week through Wednesday night. This was with a new dinner each night, and leftovers used for lunches. I went to the market, bought everything I needed for $100, and came home. What actually happened was that Saturday night we went out for sushi at Kura Sushi in Costa Mesa. The highlights of the night were the revolving sushi bar, and the vegetable tempura. The sushi and rolls left something to be desired. But they hit the spot, and it was the cheapest OC sushi we’ve had yet, with the 3 of us clocking in around $42 with tip.
Yesterday I really wanted to cook the pork shoulder I’d had brining ( Zuni Cafe style ) for the past 3 days. I had scheduled tacos for dinner, and even though Saturday’s Fish with Beans, Fennel and Tomato had gone unmade, I stuck to the pork plan. This particular shoulder was about 3lbs, and it looked great. I went looking for a Carnitas recipe in my 2 Rick Bayless books only to be shot down, the closest thing he had was a recipe for Pork Ribs. So I improvised. I put the shoulder in a heavy pot, covered with water, and brought it to a boil. I cooked it over medium/medium high heat for about an hour, and then put it on the cutting board and drained the pot. One of the things I love about Carnitas is the crispy browned outside, and I thought “there is no way I’m going to get enough brown on this huge shoulder.” So after a little resting, I cut the shoulder into chunks, around 1/2 inch thick, chopped 3 cloves of garlic, and poured some olive oil in the pan. I threw the pork back in, and let it brown for around 45 minutes. This all took a lot longer than I had planned, but, by the end my pork was nicely browned, and melted in my mouth. I threw it on some tortillas with onions, cilantro, a little cabbage and some salsa, and I was happy. Of course, seeing how much fat went into it, I limited myself to 2 of these things. Carnitas should be enjoyed in moderation.
Today I had planned Minestrone, but J is sick, so I’ll probably make a simpler soup, more brothy, and maybe some rice for the side. Minestrone is kind of a gimme around here, so I don’t feel like I’m neglecting the plan too much, but I also don’t have the motivation to make Saturday’s fish recipe if she’s not going to eat much.
posted to In the Kitchen, at 04:27 PM. permalink
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