Monthly Archives: August 2018

Aug27

Easy Pork Carnitas

Posted on by
Standard
Easy Pork Carnitas

I made these recently for a Taco Tuesday party, and cannot tell you how delish, and easy they are.  I have not really experimented with carnitas, but will definitely do it again.  And, super affordable!  I found this recipe on the Food Network,  thanks to Melissa D’Arabian and then did a little “Connie editing” as I always do.

I encourage you to yank out that slow cooker, cuz it’s certainly too hot in Kansas for anything other than the grill.  Give this a whirl, and leave comments below if you create your own version of happiness.  Oh yeah, and don’t forget that you can get these ideas, ramblings and recipes delivered to YOUR inbox!

~Connie Kaye

Pork Carnitas

  • Print
Ingredients:

  • 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
  • Salt and freshly ground black pepper
  • 3 teaspoons dried oregano
  • 1.5 teaspoon ground cumin
  • 1.5 tablespoon olive oil
  • 1 onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and ribs removed, chopped
  • 1 orange, cut in half.  Squeeze juice and place on meat
  • 3 tablespoons vegetable oil

Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours.

Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side.

Advertisement
Aug22

Poor Mans Burnt Ends

Posted on by
Standard
Poor Mans Burnt Ends
Burnt ends are amazing!  They’re normally made from the point of a beef brisket, smoked low-and-slow for hours and hours. However, you can get that tender juicy delicious beef bite using a much cheaper cut of meat, a chuck roast.   You follow the same cooking rules — smoke for a LONG time, cut up, add sauce and back on the smoker ending with a delicious meal!
We thought we would give this a whirl with about a 3 lb. chuck roast on a pellet smoker around 225 degrees.  A few steps are found below, but remember, you basically cannot overcook.   More smoke, more time, tender meat.
Please leave comments below as to how you tweaked it, and how it worked for you.  I know you’ll enjoy.
~Connie Kaye

Poor Mans Burnt Ends

  • Print
Ingredients:
  1. Rub your meat liberally and place on smoker.
  2. Smoke until the internal temperature reaches 185 F.
  3. Remove the roast and wrap in foil. Let rest for about 30  minutes.
  4. Remove from foil and transfer to cutting board.
  5. Cut into cubes and place into a disposable aluminum pan.
  6. Lightly (very lightly!) drizzle the meat with the BBQ sauce. You just want the flavor from the sauce. Toss gently to coat.
  7. Sprinkle with more of the rub and return to the smoker for 1 1/2  to 2 hours.

Aug20

Steak tacos….using pita or naan bread

Posted on by
Standard
Steak tacos….using pita or naan bread

Skirt or flat iron steak are cuts that are many times ignored as tough, chewy, etc.  However, if you marinate and slice correctly, they are both delicious!

A friend of mine has told me how great naan bread is, and with a little searching, I found it in the deli section at one of our larger local grocers.   Also, this recipe uses watercress — I have absolutely no clue what this is, so I grabbed some fresh spinach off of the salad bar.

Gotta tell you, we will make these again.  Easy and delish, and I encourage you to try this meal that won’t break your bank!

Enjoy!

~Connie Kaye

Grilled Skirt Steak Tacos

  • Print
Ingredients:

  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Kosher salt and freshly ground pepper
  • 1/2 cup plain Greek yogurt
  • 1 green bell pepper, seeded and sliced into 1/2-inch-thick rings
  • 1 onion, sliced into 1/2-inch-thick slices
  • 1 pound skirt steak
  • 4 pocketless pitas or naan bread
  • 1 tomato, chopped
  • watercress or fresh spinach

Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl or plastic bag; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak and toss.

Grill the bell pepper, onion and steak, turning once, until lightly charred.  Set steak aside to rest, about 5 minutes. Meanwhile, grill the pitas or naan until marked, about 1 minute per side.

Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress/spinach. Drizzle with the yogurt sauce.