wendelah1: (cooking)
[personal profile] wendelah1
You all know how much I love my slow cookers. What you may not know is how much I love Mexican food. Last week, I bought a pork shoulder with the intention of making carnitas, only to find I'd lost the recipe I was planning to use. So I found another one online. Thank goodness for the internet.

This recipe calls for about half the amount of pork I had purchased, so I had to improvise. It still turned out great. I'd forgotten to buy avocados and it was too late to run out for them by the time I remembered, so we ate the meat right out of the cooker with flour tortillas and bottled salsa and hot sauce. Yum. The second night, I took out about half of the left-over shredded meat, fried it up in a huge skillet, served it on corn tortillas with the usual fixings. I think I am going to freeze the rest for a day when I don't feel up to much cooking.

The original recipe is by Melissa d'Arabian of the Food Network. Pork Carnitas


to the recipe )
wendelah1: (cooking)
[personal profile] wendelah1
This was loosely adapted from Lina's Awesome Lebanese Spinach, Beef and Rice. Follow the link to see the original. Essentially, I liked the sound of the ingredients but thought the cooking methods and the directions needed updating. I tweaked the seasoning to my family's taste-buds. Serves 6.

to the recipe )
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
~2 tablespoons olive oil
4 chicken breasts
1 cup chopped onion
Mushrooms (I used canned, lord knows how much; not many?)
~3 tablespoons garlic (um, ish? I think? THERE WAS A LOT OF MINCED GARLIC, OKAY?)
~1/2 teaspoon pink salt
1 cup chicken broth
Rosemary, um, tablespoon or so ground? Maybe more?
3 pinches sumac
~2 to 3 tablespoons lemon juice
1 teaspoon (or so) cornstarch

Turn heat to medium high; let oil heat up. Drop chicken breasts and onion in to cook. Get chicken white on both sides; add in garlic and rosemary, saute for a minute or so and then add sumac, and lemon juice and then wait another minute and add in the broth and the mushrooms. (I would actually have added another 1/2 cup to a full cup of liquid, because I really liked the flavors and would have liked more broth/gravy left once I added the cornstarch.)

Turn to medium-low and cover for 15 minutes. Poke it occasionally.

If you are not a paranoid bitch, another five minutes at this point probably would be fine. I went for another 10, then diced the chicken, took some of the broth, blended it with cornstarch, blended it into the broth, and let it thicken as I added the chicken back.

We served this over slightly-sticky rice that had garlic and onion powder, a bit of lemon pepper seasoning, and some coconut milk in it.
silvercaladan: (double bam)
[personal profile] silvercaladan
About a year ago, I felt an urge to attempt to make my own curries from scratch. So I went out and purchased all the spices, and gave it a whack. Unfortunately, such an endeavor is not to my liking; it took too long and was too complicated. Much easier to buy the pre-made pastes.

Now I'm stuck with all of these spices! Fortunately, a little bit of hunting turned up a delicious, simple recipe with minimal effort: Tandoori Beef

The recipe above from the Whole Foods website is reproduced below with some comments on its implementation.
Enjoy! )

killing_rose: Abby from NCIS asleep next to a caf-Pow with the text "Goth Genius at Work" (Abby)
[personal profile] killing_rose
This is what our family calls Bathory Stew--it spun off of my SIL's favorite steak recipe and mated with my red wine stew. It's the perfect way to keep your carnivorous relatives happy. There's enough to feed five adults at least twice over. Cook in the largest stew pot you have. When I forget to grab one of my huge soup/pasta pots, it spills into two fairly large stew pots.

Prep time: 20 minutes; Cook time: 2.5 hours (or so)
Bathory Stew: you just need to let it simmer, minimum stirring necessary )

thoum=YUM

Dec. 2nd, 2009 09:26 pm
rainbow: drawing of a pink furred cat person with purple eyes and heart shaped glasses. their name is catastrfy. (Default)
[personal profile] rainbow
tonight i made thoum for the first time, and it's omg so easy and omg so GOOD!!

thoum is a middle eastern garlic sauce. if you can make homemade mayo, it's dead easy to make thoum.Read more... )

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