2 cans Bush's seasoned Pinto Beans
1 tsp. garlic powder (gluten free)
1 tsp. onion powder (gluten free)
1 tsp. pepper
2 tsp. butter
Add all ingredients to saucepan. Bring contents to a boil, then reduce to low. Cover, and allow to simmer for 20 minutes, stirring occasionally. After twenty minutes, remove lid, and continue to cook for another 5 minutes over low heat. Mash beans with a potato masher. Enjoy. Yum.
Tuesday, July 2, 2013
Pernil Ericson Style
*Note*- When I make this recipe, I have usually hit up a super meat sale at the local grocery store, and have gotten the Pork Butts for $1.29/lb or less...but they come packaged two (HUGE) butts at a time in cryovac. I'm talking each is probably 6-8 lbs. You could certainly use a smaller roast, but after you taste this, I think you'll be glad you have the extras on hand in your freezer! And this recipe couldn't be easier, so there's that, too.
6-8 lbs pork shoulder/butt, chunked into 3-4 inch pieces, with all easy to get to fat removed
3-4 (minimum) Tbsp minced garlic
2 (ish) cups orange juice
1 (ish) cup lime juice
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon salt
1-2 teaspoons pepper
Chicken Broth (amount varies)
Kylie's note: I used to, and sometimes still do, brown each chunk before I started cooking. Most times now I don't. I can't personally taste THAT much of a flavor profile difference in the sauce, but feel free to try it both ways.
In a dutch oven, add all chunks of meat. Add all remaining ingredients to the pan, and use enough chicken broth to just barely cover the top of the meat. Bring contents to a boil, and then reduce heat to medium low. Cover. Every thirty minutes or so, check and stir meat. It should be nice and tender after about 2-2.5 hours.
Once meat is done, use a slotted spoon to pull it from the pot, and put it in a 9x13 pan to shred. While the meat is cooling, turn the burner up to medium high, and reduce the remaining sauce by about 1/2-2/3. It should start to get a fairly sweet citrus-y flavor. Once the meat has cooled, shred it. It should be really tender, so it will only take a couple of minutes.
Add the meat back to the sauce in the dutch oven, stir to combine...and enjoy some delicious Pernil.
6-8 lbs pork shoulder/butt, chunked into 3-4 inch pieces, with all easy to get to fat removed
3-4 (minimum) Tbsp minced garlic
2 (ish) cups orange juice
1 (ish) cup lime juice
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon salt
1-2 teaspoons pepper
Chicken Broth (amount varies)
Kylie's note: I used to, and sometimes still do, brown each chunk before I started cooking. Most times now I don't. I can't personally taste THAT much of a flavor profile difference in the sauce, but feel free to try it both ways.
In a dutch oven, add all chunks of meat. Add all remaining ingredients to the pan, and use enough chicken broth to just barely cover the top of the meat. Bring contents to a boil, and then reduce heat to medium low. Cover. Every thirty minutes or so, check and stir meat. It should be nice and tender after about 2-2.5 hours.
Once meat is done, use a slotted spoon to pull it from the pot, and put it in a 9x13 pan to shred. While the meat is cooling, turn the burner up to medium high, and reduce the remaining sauce by about 1/2-2/3. It should start to get a fairly sweet citrus-y flavor. Once the meat has cooled, shred it. It should be really tender, so it will only take a couple of minutes.
Add the meat back to the sauce in the dutch oven, stir to combine...and enjoy some delicious Pernil.
HUMMUS Base Recipe
1/3 cup lemon juice
1/2 cup tahini
minced garlic- to taste. I usually start with about a Tbsp or so
1 tsp salt
4 Tbsp Olive Oil
2 cans garbanzo beans, drained and rinsed.
4-6 Tbsp water
In a food processor, combing lemon juice and tahini. Process for about 45 seconds, then scrape down the sides and process another 30 seconds. Add garlic, salt, and olive oil. Process for another 30-45 seconds, until well incorporated. Add half of the garbanzo beans, and process for about 30 seconds before adding the other half. Process, adding enough water to get to desired consistency.
This produces a very smooth hummus base that is GREAT as is, or from here, can have any flavors/ingredients added.
Some of our favorites add-ins:
Roasted Garlic and Sundried Tomatoes (yes, I made my own roasted garlic, but not sundried tomatoes!)
Taco flavored (I use homemade taco seasoning, but a taco seasoning packet would work well here, too)
Ranch Flavored (my kids fave)
Hot and Spicy (we added jalapenos and habaneros from our garden, along with some chili powder, cumin, and cilantro)
Roasted Red Pepper and Roasted Garlic (this one is my fave!)
1/2 cup tahini
minced garlic- to taste. I usually start with about a Tbsp or so
1 tsp salt
4 Tbsp Olive Oil
2 cans garbanzo beans, drained and rinsed.
4-6 Tbsp water
In a food processor, combing lemon juice and tahini. Process for about 45 seconds, then scrape down the sides and process another 30 seconds. Add garlic, salt, and olive oil. Process for another 30-45 seconds, until well incorporated. Add half of the garbanzo beans, and process for about 30 seconds before adding the other half. Process, adding enough water to get to desired consistency.
This produces a very smooth hummus base that is GREAT as is, or from here, can have any flavors/ingredients added.
Some of our favorites add-ins:
Roasted Garlic and Sundried Tomatoes (yes, I made my own roasted garlic, but not sundried tomatoes!)
Taco flavored (I use homemade taco seasoning, but a taco seasoning packet would work well here, too)
Ranch Flavored (my kids fave)
Hot and Spicy (we added jalapenos and habaneros from our garden, along with some chili powder, cumin, and cilantro)
Roasted Red Pepper and Roasted Garlic (this one is my fave!)
Subscribe to:
Posts (Atom)