The stone ground mustard and sweetness of the cranberry lend themselves perfectly with the natural sweetness of the roasted pork loin. This is a perfect light lunch for these warmer days.
Thursday, May 26, 2011
Cranberry Mustard Pork
The stone ground mustard and sweetness of the cranberry lend themselves perfectly with the natural sweetness of the roasted pork loin. This is a perfect light lunch for these warmer days.
Thursday, May 19, 2011
Pork Carnitas Recipe
I've had several requests for the pork carnitas recipe. Here it is.
recipe:
3 pounds boneless pork shoulder (butt)
2 tablespoon olive oil
1 tablespoon salt
4 tbsp roasted garlic paste
1 orange, well washed
About 3 cups water
1/2 teaspoon fresh-ground black pepper
directions:
1. Preheat the oven to 350 degrees.
2. Cut the pork into 6 or 8 pieces. Heat the oil in a heavy roasting pan just large enough to hold the meat in one layer. Brown the meat on all sides and season with salt.
3. Squeeze the orange over the meat and toss the rind into the pan. Add enough water to almost cover the meat. Rub with the garlic and salt. Sprinkle with pepper. Cover tightly with aluminum foil and bake for about 2 hours, until the meat is fork-tender and pulls apart easily.
4. To finish, uncover the meat and break into into largish pieces. Remove the orange rind and discard. Roast, uncovered, until most of the liquid has evaporated, about 20 minutes, or until the meat is brown and crisp on the edges.
recipe:
3 pounds boneless pork shoulder (butt)
2 tablespoon olive oil
1 tablespoon salt
4 tbsp roasted garlic paste
1 orange, well washed
About 3 cups water
1/2 teaspoon fresh-ground black pepper
directions:
1. Preheat the oven to 350 degrees.
2. Cut the pork into 6 or 8 pieces. Heat the oil in a heavy roasting pan just large enough to hold the meat in one layer. Brown the meat on all sides and season with salt.
3. Squeeze the orange over the meat and toss the rind into the pan. Add enough water to almost cover the meat. Rub with the garlic and salt. Sprinkle with pepper. Cover tightly with aluminum foil and bake for about 2 hours, until the meat is fork-tender and pulls apart easily.
4. To finish, uncover the meat and break into into largish pieces. Remove the orange rind and discard. Roast, uncovered, until most of the liquid has evaporated, about 20 minutes, or until the meat is brown and crisp on the edges.
Friday, May 13, 2011
Gala Apples
Gala apples are just one type of over 7,000 varieties of apples. They have a mild sweetness, and a thin skin. Galas are grown from May to September. Look for these Gala Apples and some pears in our fruit area.
Thursday, May 12, 2011
Carne Asada Torta
The carne asada tortas yesterday came out great. Hopefully you got a chance to try one. We will definitley have to run those again.
Wednesday, May 11, 2011
Buffalo Chicken Calzones
Prepping some buffalo chicken calzones for lunch today. Roasted chicken is tossed with a buffalo sauce, then layered with mozzarella cheese, herbed ricotta, blue cheese, and a little tomato sauce.
Tuesday, May 3, 2011
Salsas
So we just finished up making our salsas for tomorrow. We will be having 5 flavors available.
-Roasted tomato (medium) 2.50
-Salsa roja (hot) 2.50
-Salsa verde (medium) 2.50
-Salsa fresca (mild) 2.50
-Mango Jalapeno (medium) 3.00
-Tortilla Chips 1.50
We will be starting at 11am and will go until we run out or 1pm, whichever comes first.
Here's a little footage of us making salsa today.
-Roasted tomato (medium) 2.50
-Salsa roja (hot) 2.50
-Salsa verde (medium) 2.50
-Salsa fresca (mild) 2.50
-Mango Jalapeno (medium) 3.00
-Tortilla Chips 1.50
We will be starting at 11am and will go until we run out or 1pm, whichever comes first.
Here's a little footage of us making salsa today.
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