Thursday, April 14, 2011

carnitas my way! or if you have a better name let me know?

My mom loves to grocery shopping at a little latino market on Alvarado st. I walk in there and the smell of cartinas was all around the place, while I was walking through the corridors waiting for my mom to decide between 8 oz. can of coconut milk for $1.00 and a 16 oz. can of the same for $1.89, the only thing in my head was carnitas!!! I love it, is my favorite meat and the best way to eat its on tacos and I tough hum? it will be interesting to know how does carnitas taste out of its shell, then like a lightning stroke into my brain lets make some sort of casserole; I now when I give some to my mom to taste she will probably be mad and most likely say "what are you thinking! carnitas are only for tacos and tacos only!" but after the first bite she will forgive me, let's hope. so I bought 2 lbs of carnitas and on the way home came out with this I'm not really sure how to call it, so I will take some suggestions.

2 lbs carnitas, 1 jalapeno ( seeded and finely chopped), 2 Roma tomatoes (roughly chopped), 1 small onion (finely chopped), 1 tbsp tomato paste, 2 8 oz tomato sauce, 1/2 cup of milk, 8 medium size flour tortillas, 1/2 cup heavy cream, 1/2 stick of butter (cut into little pieces), 1/2 cup or more of sheered mozzarella, 1/3 of panko (bread crumbs) 2 tbsp olive oil, salt and pepper to taste.

pre-heat your oven at 375 dg.

Place the carnitas in the food processor and pulse until you get very small pieces. On a sauce pan heat the olive oil then caramelize the onion then add the tomato paste, jalapeno and mix well add the carnitas, tomato sauce, milk salt and pepper to taste bring the mixture to a boil for about 8-10 min then take off the heat and let it cool enough to handle.

On a flour tortilla put some of the carnitas mixture then fold the top the ends and over to create like a taco but close the ends so no mixture can get out and place in a oven prof dish large enough to fit all 8 tortillas on one layer. Repeat with the rest of the tortillas and the mixture, you should have some mixture left.



pour the rest of the mixture on top of the tortillas then add the heavy cream, butter top with cheese and panko. place in the heated oven for 40 min or until golden brown.

       




I hope you guys enjoy this! and Ps. my husband suggest not to add the pine nuts because it take the flavor away from the whole dish. thank you dear judge for your suggestion!

Monday, April 11, 2011

Poached Salmon, English Peas with mint & mushroom crustini.

It was great! The girls enjoy the food and for being there first up scale food it tasted very good, for a moment I felt like a pro, is good to know that I can help them feed there husbands something else than chicken every night.

OVEN POACHED SALMON
1 Whole salmon filet, 3 tbsp olive oil, 2 lemons, 1 bunch of dill, 2 springs of thyme, 1 clove of garlic, 2 tbs of butter, salt and pepper to taste.

Pre-heat the oven at 425* Dg. Spread out a double layer of heavy-duty aluminum foil large enough to enclose the fish with some overlap. Place the fish on the foil and rub with the olive oil squeeze half of the lemon all over the fish sprinkle with salt and pepper, sliced the other lemon very thinly, arrange the sliced lemon all over the fish with the fresh dill, thyme, thinly sliced garlic and butter.

Fold the foil lengthwise around the fish ans tuck in the ends of the foil. place the fish on a rimmed baking sheet. Pour water to a depth of 1/8 of an inch into the baking sheet.

Cook until an instant reader thermometer inserted in the thickest part of the fish reads 140* Dg. or for about 40 min for a 6 lbs fish or 1 hour for a 9 lbs fish.

Remove the fish from the oven reserve the accumulated juices into a bowl, place the fish in serving platter pour the juices over the fish and enjoy at last!.


On this one I think we left it a little too long in the oven, because when we opened it was dry so I suggest that you check it a couple of minutes before.


ENGLISH PEAS WITH MINT

16 pearl onions, 4 tbsp of unsalted butter, 1 tsp sugar, 2 lbs English peas; shelled, 1 small butter lettuce leaves separated and coarsely chopped, 1 tbsp chopped Italian parsley, 1 tbsp chopped fresh mint or a pinch of dry mint.

Bring a saucepan 3/4 full of water to a boil, add the pearl onions, and blanch them for a min. drain and immerse in cold water for 5 min ti stop the cooking. Drain again and slip off the skins they should come out easily, using a paring knife, trim away the root and stem ends.

in a heavy saucepan, melt half of butter over medium-low heat. add the pearl onions and saute until they are pale gold in spots and softened slightly, about 8 min. Sprinkle them with salt and pper and about half of the sugar mix well.

Add the peas, lettuce, parsley, mint, and the remaining sugar. stir well and season with more salt and pepper if necessary, raise the heat to medium-high bring the mixture to a boil, reduce the heat to very low, cover and simmer gently until the peas are tender for about 5-8 min. transfer to a warmed serving bowl, add the remaining butter and toss to melt and coat evenly.

Here if you over cook the butter lettuce it will get brown, I suggest to add the butter lettuce right at the end with just enough time to get it warm but still crunchy.


MUSHROOM CRUSTINI

1 baguette, 2 box baby bella mushrooms, 1/4 cup heavy cream, 2 tbsp of Juliane basil, olive oil, garlic, salt and pepper, a spring of dill to garnish.

Pre-heat the oven at 375* Dg, cut the baguette into a 1 inch slices and lay flat on a baking sheet brush them with olive oil in both sides and bake in the oven until golden and crisp for about 10 min. pull out the oven and wile hot rub with the garlic.

Heat a large frying pan and add the olive oil about 2 tbsp let it get hot and add the cleaned and sliced mushrooms do not over crowd  the mushrooms do a bunch at a time, once all of them are done add the heavy cream, basil and salt and pepper to taste bring to a boil about 3-5 min then lower the heat and simmer for another 5-7 min until the mixture is very thick.

Spread the mushrooms on top of the bread not too much just enough to make it a 3 bite peace, add a little sprinkle off dill and plate. you can aether have it like an appetizer or a side dish.

On this dish I really have no complains it was great! The dill gave a good spark to the whole combination.

This are the recipes a shared with the girls on Sunday if you try them and would like to give them a twist please do! and let me know so I can try it your way!..