Is there anything better than pork shoulder?
Although the weather begs to differ, it’s definitely starting to feel like fall, which generally means it’s the season for braising meat. Unctuous, tender meat that falls apart and melts in your mouth. One of my favorite cuts is pork shoulder. It’s massively flavorful, with the added bonus of nearly infinite versatility and ease. All you need to do is season it, sear all sides to a rust-colored crispy brown, drain the fat, add vegetables and other flavoring elements and a liquid about halfway up the meat. Pop it in the oven for a few hours, depending on how big it is, checking it periodically for tenderness. The best part about braising? It tastes like you’ve been in the kitchen all day when really the oven does most of the work.
I often use a coarse mirepoix and fresh herbs, perhaps some wine or tea but not this time. Admittedly, it was a throw-together kind of dinner, but the ingredient mix seemed thoughtfully organic. I used star anise, black garlic, and pumpkin ale, to further along the fall theme, seasoning the pork simply with pink salt and white pepper. But what happened was a beautiful, deep marriage of spice, sweetness and richness.
Even better, I was able to reduce down the dark yummy liquid to a glaze! To pair with the pork, I made a buttery cauliflower mash and creamy red lentils with onion and almond. All it needed was a drizzle of the glaze, some chopped cilantro and mint to finish the plate.
The depth of flavor was incredible, and although it looked like rich on top of rich on top of rich, it was hearty without being heavy. Which is just perfect for me.
Peru Travel
Introduction Peru vacation packages for a wide range of age groups and clients from different backgrounds and interests, such as young single adventurer meant early retirement. If this is your first of many future family trips Peru, you can decide to take a different route in your Peru tour. Historical sites of interest may come later as your family grows older. For now, why not focus more on some of the places the interests and abilities of the younger members of your family? Peru in the north roads in Peru are not the most comfortable means of travel, although they are improving. However, air travel is comfortable and makes short work of the vast distances, from which the country Peru. There are flights from Lima to the north of Peru, which run every day so, although the far north of Peru, appear to be fairly isolated, it is remarkably accessible and it is also worthwhile in your Peru travel package when you can. Shrimp farms and sandy beaches of northern Peru, near the border with Ecuador, increases in the course of the Tumbes River, where the beaches are sandy and white as sugar. The banks of the river Tumbes lined with shrimp farms. Although this Peru holiday is probably the first of many Peru family holiday, you can not re-visit this area of Peru again there are so many other things to look elsewhere. HuacaRajada Although your young children will no doubt be more than happy to spend every day of your holiday in Peru on the beach, even here there are historical events and artifacts associated with them. The grave of the Se? De or SIP? N, which can in AD 400, so be visited at HuacaRajada. Although not much is known about his reign, he was buried with many priceless treasures. When you visit the bridge? Ning Museum in nearby Lambayeque can see some of these treasures. Peru Adventure Travel Book Even if you have family trips Peru is no reason why you can not take more than one site for your holiday in Peru. If your vacation package through the Peru adventure specialist travel company, Enigma is tour operator, you are in a better position to get the best adventures in Peru are to take your vacation. Course will develop your Peru tours, such as your children grow. Nevertheless Enigma would tour more than happy to apply their considerable experience finding a suitable route so that the children take in your family the best of your advantage Peru vacation.
Chile ski resorts
I found a butcher shop in Brooklyn (of course I did) that sells rabbit meat AND will cut and trim it for me.
Looks like I’ll be making the braised rabbit in mustard sauce I referred to earlier.
Braising a Pork Roast (a learning experience)
Braised Pork Roast: Oxymoronic? Redundant? Braise and Roast different or the same? Braising is basically roasting so the meat is in liquid (stock, gravy, sauce, etc.). Roasting is cooking it without added liquids; just maybe an extra bit of fat (olive oil). I had braised a pork “roast” and it was used in two different meals on two separate days. Well, my husband informed me after I’d done it, that I should have just roasted (dry) this cut of pork since it didn’t have much fat throughout it. Both dishes were good, but now I know how they could be better. The first was made into burritos/tacos and the second into the Thai Green Curry that I just posted.
There is something that might be unique to the US in that when we go over to friends’ for dinner we often bring a part of the meal— appetizer, main, dessert not just a bottle of wine. It makes for a creative night (may try something you’d never make yourself) but also when we’re watching our budgets, it’s nice to share the expense of feeding more than just your own family. I needed to bring some food to a friend’s New Year’s Eve Fiesta, so I threw the pork roast in the oven early in the day. I figure I could use half to bring and half for our dinner the following night as it was a good sized roast.
So, I used my trusty Dutch oven and sautéed a diced onion in olive oil. Added the pork (which I cut in half) to brown.
I added about ½ tsp chili powder, just under ¼ tsp cayenne, ¼ tsp oregano, ¼ tsp garlic powder, ¼ tsp paprika, ¼ tsp cumin and sea salt to the half that became filling for tacos and burritos. It easily fell apart like pulled/shredded pork. I added a little of the left over liquid from braising and sautéed it all for a few minutes to open up all the spices.
Aloha - Now Eat Your Damn Ribs!
