You know the thing with dikes around the globe : give them a few centimeters of finger and they'll take a whole 8 inches of fist.
(some say it's only a load of bull)
Other than you I don't see that crowd as the shellfish type.
Heading to Campbell River for SCD's wife's retirement celebration this weekend. Now that's a foodie crowd.
Mr W is among the most self-less and self-effacing audio-phools I've had the pleasure to meet in almost 50 years of feeding this addiction.
Yup.
He's lying. I love to love myself.
Uh, wait, I might have to reword that. 🙂
Chris, just to make sure, I would go back and edit in a big smiley face to my post. Solely meant tongue in cheek for some fun. Or, perhaps seafood in mouth? I digress. 😀
So the Mussels were a big hit as usual but with my wife as the biggest fan and defender of the fort, no chance for extra curricular activities. (Ya, like I'm young enough for that sort of thing) but the big hit was the Turducken. Fully deboned and put on the spit over an alder wood fire, with an old oil barrel as a splash pad and catch basin for doing the water steaming. All seasonings with the exception of salt and black pepper were from the gardens around the neighbourhood. Lots of side dishes and of course the topper was 4 homebrews on tap. Yes this is real brew, starting with malted grain and dried hops. No pellets or sugar goo here.
Great time, playing with the local semi-domesticated deer and watching eagle fledglings learn the trade.
Great time, playing with the local semi-domesticated deer and watching eagle fledglings learn the trade.
You're making me feel young Mr B. TBH that's hard to do after an overnighter at Scott's. OMG, it'll take till Tuesday before this guy's back on course.
Serious clearance of the uglies at the veggie mart today. 45lbs combo of tomatoes, carrots and red bell peppers, so I've been busy doing the juicing. Hanh found cherries at $.99 lbs so we seem to have another 15 lbs. of them as well. Good thing the fridge is big. Oh, forgot the chicken legs, it was on sale too so we apparently need 12lbs of them too.
Mexican?
Who likes Mexican food?
I just bought a new cook book (Eat Mexico)
Cookbook - Eat Mexico
Now I've got to find some mexican grocery store to find some ingredients.
Who likes Mexican food?
I just bought a new cook book (Eat Mexico)
Cookbook - Eat Mexico
Now I've got to find some mexican grocery store to find some ingredients.
I was going to say, in my neck of the woods, that means the local market. 😀
I don't know how much Mexican-Mexican I've had (and I'm 100% sure it wildly changes throughout different regions), but I'm assuredly a Cali-Mex enthusiast.
Aside: whenever you all try out a new restaurant (preferably divey) of a certain style, do you have a standard order you get? Like, for me a new Mexican place means I'm ordering a Carne Asada burrito. If they can do that right, then we can move on to other dishes.
Here is a recipe for what is sometimes called Yucatan Pork, or Aztec Pork. The recipe is from a friend on a brewing group.
I am using a 4# Boston Butt roast in mine that is marinating in the refrigerator. I'll cook it in a crock pot tomorrow. No smoker this time.
4# pork roast, rump or whatever
Marinade:
-6 garlic cloves, crushed (or more!)
-1 cup sour orange juice (can buy bottled at hispanic grocery, called Naranja Agria in spanish, or you can use 50/50 mild vinegar and orange juice...but try to find the real stuff, it is the key to a lot of Caribbean food)
-2 tbsp achiote paste (pure achiote, not the spice mix. Find at hispanic grocery)
-1 tsp salt
-1/4 tsp chili powder
-about 20 frsh ground peppercorns
-2 tsp Mexican oregano
-1/8 tsp cumin
-1/8 tsp allspice
-about 1/4 a med yellow onion, minced, or just use onion powder
Optional Marinade Ingredients:
-Some nice strong and fruity olive
-A little cream sherry
-1/2 cup hulled pumpkin seeds, toasted and then ground in a spice grinder
-1 or 2 finely diced habs...or just serve with a nice hab salsa...which I think is a better idea
Serve with:
2 med yellow onions
1 Poblano pepper
2 Roma Tomatoes
Tortillas
1) Remove any strings from the roast and stab many times to let marinade soak into thicker areas, add marinade and rub well
2) Marinade at least over night
3) Cook 8+ hours in a crock pot on low with marinade, or slow cook using your method of choice
4) Just before serving, slice the onions and peppers, cook in skillet with olive oil (or lard) until the onions are caramelized and slightly browned. Remove. Add tomatoes cut into small wedges and a little of the juice from the crock put (just a few Tbsp) to skillet while still hot and deglaze the skillet, remove after about 1 minute.
5) Serve Pork on top of the vegetables with tortillas on the side and some hot hab salsa
I am using a 4# Boston Butt roast in mine that is marinating in the refrigerator. I'll cook it in a crock pot tomorrow. No smoker this time.
4# pork roast, rump or whatever
Marinade:
-6 garlic cloves, crushed (or more!)
-1 cup sour orange juice (can buy bottled at hispanic grocery, called Naranja Agria in spanish, or you can use 50/50 mild vinegar and orange juice...but try to find the real stuff, it is the key to a lot of Caribbean food)
-2 tbsp achiote paste (pure achiote, not the spice mix. Find at hispanic grocery)
-1 tsp salt
-1/4 tsp chili powder
-about 20 frsh ground peppercorns
-2 tsp Mexican oregano
-1/8 tsp cumin
-1/8 tsp allspice
-about 1/4 a med yellow onion, minced, or just use onion powder
Optional Marinade Ingredients:
-Some nice strong and fruity olive
-A little cream sherry
-1/2 cup hulled pumpkin seeds, toasted and then ground in a spice grinder
-1 or 2 finely diced habs...or just serve with a nice hab salsa...which I think is a better idea
Serve with:
2 med yellow onions
1 Poblano pepper
2 Roma Tomatoes
Tortillas
1) Remove any strings from the roast and stab many times to let marinade soak into thicker areas, add marinade and rub well
2) Marinade at least over night
3) Cook 8+ hours in a crock pot on low with marinade, or slow cook using your method of choice
4) Just before serving, slice the onions and peppers, cook in skillet with olive oil (or lard) until the onions are caramelized and slightly browned. Remove. Add tomatoes cut into small wedges and a little of the juice from the crock put (just a few Tbsp) to skillet while still hot and deglaze the skillet, remove after about 1 minute.
5) Serve Pork on top of the vegetables with tortillas on the side and some hot hab salsa