Thank you for all the participation in this thread. It is wonderful to see all the new and exciting creative cooking going on.
Last night, well most of yesterday, Storm was cooking our carnitas recipe. Storm started around 10am by pulling out the preseasoned pork butt chunks. Browned them off and added blood orange/lemon juice, various additional spices, stock and aeromatics (onion garlic etc). Then into the oven for 4.5 hours on low and slow heat.
Strained juices reduced by 3/4 for the addition back into the meat when pulled.
To serve it was pan seared on a high heat to carmelize the juices and gets some char. Served with pico de gallo I made a day before and some guac on white corn tortillas. I did not have time to make them from scratch. Savannah and Storm had theirs burrito style. They were delish. Of course I added some more heat to mine.
What was happening in those creative kitchens of yours. Post and share the love. Have a blessed and prosperous day!
Yesterday "In the Kitchen" - Wednesday 2-2-22
Good day all you fabulous foodies.
Thank you for all the participation in this thread. It is wonderful to see all the new and exciting creative cooking going on.
Last night, well most of yesterday, Storm was cooking our carnitas recipe. Storm started around 10am by pulling out the preseasoned pork butt chunks. Browned them off and added blood orange/lemon juice, various additional spices, stock and aeromatics (onion garlic etc). Then into the oven for 4.5 hours on low and slow heat.
Strained juices reduced by 3/4 for the addition back into the meat when pulled.
To serve it was pan seared on a high heat to carmelize the juices and gets some char. Served with pico de gallo I made a day before and some guac on white corn tortillas. I did not have time to make them from scratch. Savannah and Storm had theirs burrito style. They were delish. Of course I added some more heat to mine.
What was happening in those creative kitchens of yours. Post and share the love. Have a blessed and prosperous day!