Carnitas de las Collinas

 

Carnitas de las Collinas

     So who doesn't love tacos!? Well I was watching this special on one of those streaming services about the history of tacos and the amount of traditional styles you will find in Mexico. I was amazed at the different styles, flavors, and mostly pork type tacos. Also the addition of unusual fruits, etc. to the ingredient lists. So I decided to combine some typical flavors and create my own taco of the hills since I live in WV and up on a hill. Carnitas del las Collinas.

Ingredients:

• 1 lb thinly sliced pork tenderloin
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp cumin
• 1/2 tbs white vinegar
• 1/4 cup lime juice
• 1/4 cup orange juice
• 2 cloves garlic minced
• 1/2 sliced white onion
• Flour tortilla
• Tomatillo salsa/ Salsa Verde
• Shredded cabbage
• Diced/cubed cantaloupe

1. In a large sealed bag combine sliced pork tenderloin with the paprika, oregano, cumin, vinegar, lime and orange juice, garlic and white onion. Seal and marinate for no more than an hour. 

2. Take flour tortillas and lightly brown in a skillet over medium high heat.

3. Now in a large skillet toss in the bagged marinated pork and onion and sauté until starting to brown and the liquid thickens up.

4. Now layer your tacos. Pork, sliced cabbage, tomatillo salsa, and top with the diced cubed cantaloupe.

Prep time: 15 minute

Cook Time: 10 minutes

Serves: 2+

     These were the best tacos I have had in a long time. Delicious citrus and spicy flavored pork with the combination of tartness from the salsa and sweetness from the cantaloupe. I easily ate 8 of these in one sitting. These have now become my go to tacos for taco Tuesday. Give them a try! 

Pork And Cabbage: A New Years Tradition

Pork and Cabbage

 

     Not quite sure if it is an Irish thing or an American thing.  I have done some research and in many cultures and countries people eat traditional pork and cabbage for the New Year.  Pork to many cultures represents progress, wealth, and pushing forward.  Because of this it is tradition to eat pork for the first of the year as a sign of luck towards yourself.  Cabbage has been added because it is present and easily obtainable during the winter months.  Because of its traditional green color eating this vegetable is supposed to bring good fortune and money for the coming year.  Whatever it is it has always been tradition in our household to have pork and some sort of cabbage mixture. 

     I have posted a couple times how I dislike cabbage.  I have been getting better at working with it and trying new things to build a taste for it.  This year I simply decided to have my own New Years dinner.  I usually go to my parents, however I received a crockpot for Christmas so decided to put it to use.  So here goes: Crockpot Pork and Cabbage.

Ingredients:

• .75-1 lb pork tenderloin
• 1/2 can soda
• 2 tbs Worcestershire
• 1 clove garlic minced
• 1 tbs soy sauce
• 1 tsp cayenne
• 1 tbs black pepper
• 1/4 cup brown sugar
• 2 cups shredded cabbage
• 1 apple peeled and sliced

     In a crockpot place your pork tenderloin.  In a separate bowl mix brown sugar, soda, Worcestershire, garlic, soy, cayenne, and black pepper.  Pour over the pork.  Place a lid on the crockpot and turn it on high.  Cook for 2 1/2 hours.  Turn knob down to low and let cook for another 2 1/2 hours.  Toss in cabbage and apple slices.  Cook for another hour.  Serve with wild rice, potatoes, etc.  This pork was so tender that I couldn't even slice it, it fell apart.  The cabbage with the apples and the flavoring from the soda and other additives was fantastic.  Serves 1-2.

   

Pork Lo Mein

Pork Lo Mein

     On another Asian kick and thought about going back to Chinese.  My friends at foodies+ are to blame right now for my obsession, lol. I decided to go back to a traditional takeout item; Lo Mein.  I thought; why not do pork lo mein with some traditional flavors you would hope to find in a good takeout lo mein.  I thought about what makes a good lo mein.  The noodles, the vegetables; like cabbage, mushrooms, and a good sauce. So here goes, my version of Pork Lo Mein

 

Ingredients:

• 1/2 lb pork tenderloin
• 1 package lo mein noodles
• 1/4 white onion cut into strips
• 1 tsp of minced ginger
• 1 small zucchini cut into strips
• 1/4 cup stripped cut cabbage
• 1/2 cup shiitake mushrooms
• 1/2 tbs sugar
• 1 tbs starch
• 5 tbs soy
• 3 tbs oyster
• 2 tbs sesame oil
• 1 tbs rice vinegar

     First cut up your pork tenderloin into thin strips.  Mix in a tbs of starch and 1/2 tbs of sugar.  Marinate with 1 tbs of soy for about half an hour. Meanwhile cook the lo mein noodles as directed and drain.  In a large wok over medium heat toss in the pork and cook until done.  Toss in the ginger, zucchini, cabbage, and mushrooms and sauté until cooked through.  Pour in 4 tbs of soy, 3 tbs of oyster, 2 tbs of sesame oil, and 1 tbs of rice wine vinegar.  Pour over the lo mein noodles, incorporate, and serve immediately.  Serves 2-4 in about an hour.

 

Hot Sweet and Sour Chicken

  



Hot Sweet and Sour Chicken with Chow Mein

 

This was my take on a combination of two different Chinese dishes. I used the inspiration of a Chinese cook's recipe for Chili chicken, Ching-He Huang's, with quite a bit of a spin on making it more my own. I have been a bit obsessed with learning Chinese cooking for some time now. I could eat Chinese take out at least once a week. I have tried my hand at a couple different dishes and will continue to pursue many more. I will be posting them as I try them out. I love how Chinese cooking seems to use some of the easiest and freshest ingredients to make a fulfilling meal. I am slowly learning, however, that the clean up can be a challenge in itself. I call this dish: Hot Sweet and Sour Chicken with Vegetable Chow Mein.  Trust me, this dish will become a must of your own.  The stickiness and spicy bite to these are fantastic.  (As I’m writing this, I want to make some more).

Ingredients:

• 1-2 boneless chicken breasts, cut into bite size chunks
• 6 oz yellow chow mein noodles
• 6 oz bag precut cabbage and broccoli, (found this in my local store)
• Vegetable oil
• 2 tbs cornstarch
• 2 egg whites
• ½ diced orange bell pepper
• 5 slices of fresh ginger, diced
• 1 small clove garlic
• 1 tbs chili paste
• 3 tbs sweet and sour sauce
• Light soy
• Sesame oil
• Oyster sauce
• ¼ cup chopped green onion
• Fresh parsley

    Cook noodles as directed on package.  Drain and rinse under cold water.  In a hot wok sauté the precut cabbage and broccoli in a bit of veg oil.  Toss in green onion and sauté until a bit soft.  Toss in drained pasta, drizzle in a couple splashes of sesame oil and soy.  Set aside.  In same wok pour in enough veg oil to fry the chicken, (about half full) and heat.  In a side bowl mix the two egg whites and two tbs cornstarch.  Toss in the chicken and coat.  Fry in oil for about 5 minutes in small batches until nice and dark golden brown.

    Drain on paper towel lined plate.  Drain oil out of wok and reserve in heat resistant jar for later use if needed.  Sauté in same wok the orange pepper, garlic, ginger, chili paste, sweet and sour sauce, and a couple dashes of soy and oyster sauce.  Toss chicken back in and reduce the sauce.  Serve in a bowl over the veg chow mein with some fresh chopped parsley.  Serves 2-4.