I have been craving my guacamole for weeks now. And in San Francisco today we are expecting 90s, so I am going to celebrate with guacamole. Pacifico's and guacamole to start and then it gets bigger and better. CARNITAS and freshly made frijoles de la olla and arrox mexicana.
I took a trip to Costco the other day bought the avocados, plus some pork shoulder. So now I need to hop on my bike to head to Dimitri's (Noriega Produce) to pick up rice and some salsa ingredients. Someone else will hopefully deliver the Pico's. I might eve split the 7 1/2 pounds of pork shoulder and Chile Verde another time.
The rice, beans, and carnitas are all recipes that take time. Which is cool because I can go for a walk with the dog or just maybe take in some sun on the beach.
Since I have all day and only certain ingredients now, I am cooking in stages. Beans first. Clean up, and start something else. The Carnitas is my version. It is not a traditional Carnitas in terms of method and ingredients but it tastes just as super. I heavily salt the meat and brush it with liquid smoke, cover in banana leaf, then foil. It is cooked in the oven at a low temperature, I think 300, maybe 275 for several hours. This time will be different, no banana leaf and the shoulder has been cut into country boneless ribs. I am guessing maybe less cooking time.
Ok, off to Dimitri's!
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