Prepare Pot-Roasted Pork

Makes 6 servings, enough meat for 20 good-size tacos.

- 2 medium, about 1 ounce total dried ancho chiles, stemmed and seeded

- 4 medium, about 1 ounce total dried guajillo chiles, stemmed and seeded

- 2 bay leaves

- 2 tablespoons cider vinegar

- 1/2 small white onion, roughly chopped, plus a couple of slices broken into rings for garnish

- 2 garlic cloves, peeled and roughly chopped

- 1 teaspoon mixed dried herbs such as marjoram, thyme and Mexican oregano.

- A scant 1/4 teaspoon allspice, preferably freshly ground

- A pinch of cloves, preferably freshly ground

- 1 1/2 tablespoons vegetable oil or rich-lasting lard

- Salt, about 1/2 teaspoon

- 3 pounds lean, boneless pork shoulder or Boston butt roast

- or 4 1/2 pounds fresh picnic ham with the skin on just for classic crispy skin.

- 8 leaves romaine leaves, for garnish

- 3 radishes, thinly sliced, for garnish

The chile paste. Place the chiles in a small bowl, cover with hot water, and let stand 30 minutes to rehydrate, stirring occasionally to ensure even soaking. Drain, reserving 2/3 cup of liquid, then transfer chiles and reserved liquid to a food processor or blender.

Use a blender in order to ensure a smoother puree.

Pulverize the bay leaves in a spice grinder or a mortar, then add to the blender, along with the vinegar, onion, garlic, mixed herbs, allspice and cloves. Process to a smooth puree adding a little more water if needed to keep the mixture moving through the blades; press through a medium-mesh strainer into a small bowl.

Set a large 6-quart pot with a lid preferably a Dutch oven over medium-high heat and add the oil or lard. When hot enough to make a drop of the puree really sizzle, add it all at once.

Stir constantly as the puree sears, concentrates and darkens into a spicy-smelling paste, about 5 minutes. Remove from the heat and season with salt.

Seasoning and pot-roasting the meat. Turn on the oven to 325 degrees. If you are using pork shoulder or butt, cut it into slabs roughly 3 inches thick - try to get them all about the same thickness so they cook evenly.

Leave a picnic ham whole, but make 1-inch-deep incisions every few inches all over the meat. Lay the meat into the pot with the chile paste, then flip it over to cover with the chile slathering with a spoon or spatula to give an even coating.

Pour 1/2 cup water around the meat, cover tightly and place in the oven.

Baste the meat every 30 minutes with the liquid and rendered fat that accumulates around it. After about 2 1/2 hours, the fresh ham may need another 1/2 to 1 hour, the meat will be fork-tender and will have darkened to an appetizing and crusty, rich, red-brown.

If all the liquid evaporates during the cooking, leaving only chile paste and fat, dribble a little more water into the pan so you can go on basting. If time allows, let the pork stand, covered, for 20 to 30 minutes to reabsorb juices before serving.

Roasted the meat for three hours and let it sit covered on the counter for 30 minutes. That last 30 minutes is crucial to the moistness.

Serving the meat. Line a serving platter with the lettuce leaves. With the help of tongs, spatulas or meat forks, transfer the meat to the platter, then taste the pan juices and add a little more salt if necessary.

Spoon the juices over the meat, then scatter the onion rings and radish slices over all, to create a riot of color and texture.

The pot-roasted pork holds well in a low oven for an hour or so before serving. It can be done ahead and rewarmed in a 350-degree oven, though the texture of just-cooked pork is the best.

The chile paste is so deep and smoky. It may work as a marinade for pork chops.


Tourism Observer

Prepare Pot-Roasted Pork

Makes 6 servings, enough meat for 20 good-size tacos.

- 2 medium, about 1 ounce total dried ancho chiles, stemmed and seeded

- 4 medium, about 1 ounce total dried guajillo chiles, stemmed and seeded

- 2 bay leaves

- 2 tablespoons cider vinegar

- 1/2 small white onion, roughly chopped, plus a couple of slices broken into rings for garnish

- 2 garlic cloves, peeled and roughly chopped

- 1 teaspoon mixed dried herbs such as marjoram, thyme and Mexican oregano.

- A scant 1/4 teaspoon allspice, preferably freshly ground

- A pinch of cloves, preferably freshly ground

- 1 1/2 tablespoons vegetable oil or rich-lasting lard

- Salt, about 1/2 teaspoon

- 3 pounds lean, boneless pork shoulder or Boston butt roast

- or 4 1/2 pounds fresh picnic ham with the skin on just for classic crispy skin.

- 8 leaves romaine leaves, for garnish

- 3 radishes, thinly sliced, for garnish

The chile paste. Place the chiles in a small bowl, cover with hot water, and let stand 30 minutes to rehydrate, stirring occasionally to ensure even soaking. Drain, reserving 2/3 cup of liquid, then transfer chiles and reserved liquid to a food processor or blender.

Use a blender in order to ensure a smoother puree.

Pulverize the bay leaves in a spice grinder or a mortar, then add to the blender, along with the vinegar, onion, garlic, mixed herbs, allspice and cloves. Process to a smooth puree adding a little more water if needed to keep the mixture moving through the blades; press through a medium-mesh strainer into a small bowl.

Set a large 6-quart pot with a lid preferably a Dutch oven over medium-high heat and add the oil or lard. When hot enough to make a drop of the puree really sizzle, add it all at once.

Stir constantly as the puree sears, concentrates and darkens into a spicy-smelling paste, about 5 minutes. Remove from the heat and season with salt.

Seasoning and pot-roasting the meat. Turn on the oven to 325 degrees. If you are using pork shoulder or butt, cut it into slabs roughly 3 inches thick - try to get them all about the same thickness so they cook evenly.

Leave a picnic ham whole, but make 1-inch-deep incisions every few inches all over the meat. Lay the meat into the pot with the chile paste, then flip it over to cover with the chile slathering with a spoon or spatula to give an even coating.

Pour 1/2 cup water around the meat, cover tightly and place in the oven.

Baste the meat every 30 minutes with the liquid and rendered fat that accumulates around it. After about 2 1/2 hours, the fresh ham may need another 1/2 to 1 hour, the meat will be fork-tender and will have darkened to an appetizing and crusty, rich, red-brown.

If all the liquid evaporates during the cooking, leaving only chile paste and fat, dribble a little more water into the pan so you can go on basting. If time allows, let the pork stand, covered, for 20 to 30 minutes to reabsorb juices before serving.

Roasted the meat for three hours and let it sit covered on the counter for 30 minutes. That last 30 minutes is crucial to the moistness.

Serving the meat. Line a serving platter with the lettuce leaves. With the help of tongs, spatulas or meat forks, transfer the meat to the platter, then taste the pan juices and add a little more salt if necessary.

Spoon the juices over the meat, then scatter the onion rings and radish slices over all, to create a riot of color and texture.

The pot-roasted pork holds well in a low oven for an hour or so before serving. It can be done ahead and rewarmed in a 350-degree oven, though the texture of just-cooked pork is the best.

The chile paste is so deep and smoky. It may work as a marinade for pork chops.


Tourism Observer

PREPARE: Roast Pork With Vegetables

Preparing this roast pork dish is easier than you think. Plus, you can roast the vegetables at the same time! Ask the butcher to prep the crown roast so all you have to do is rub it with a mix of spices and roast it for a couple of hours.

- Prep Time 15 mins

- Cooking Time: 2 hrs 30 mins

- Ready In: 2 hrs 45 mins

- Yield: 6 to 8

- Cuisine: Others

- Cooking Method: Roast

INGREDIENTS

- 4 tablespoons olive oil, divided

- 1 tablespoon rosemary, fresh

- 1 tablespoon thyme, fresh

- 2 cloves garlic, peeled

- salt, to taste

- ground black pepper, to taste

- 1 2-3 kilos crown roast pork, (ask your butcher to cut and tie the meat for you), at room temperature

- 1 cup yellow sweet potatoes, sliced into 1 1/2-inch cubes

- 1 cup sweet potatoes, purple, sliced into 1 1/2-inch cubes

- 1 cup squash, sliced into 1 1/2-inch cubes

- 1 cup zucchini, sliced into 1 1/2-inch cubes

- 1 cup eggplant, sliced into 1 1/2-inch cubes

- 1 cup carrots, sliced into 1 1/2-inch cubes

- 1/2 cup fresh white mushrooms, halved

COOKING METHOD

Preheat oven to 430ºF.

Pound together 2 tablespoons olive oil, rosemary, thyme, garlic, salt, and pepper with a mortar and pestle.

Rub mixture all over pork, including the cavity. Wrap exposed bones with foil to prevent them from burning.

Place vegetables in a large roasting pan. Drizzle with remaining olive oil. Season with salt and pepper. Place pork on top of vegetables.

Roast pork for 20 minutes. Lower temperature to 375ºF and roast for 1½ to 2 hours or until pork is cooked through and internal temperature registers 150 to 160ºF on a meat thermometer.

Add mushrooms during the last 10 minutes of roasting.

Once pork is cooked through, increase heat to 500ºF and continue roasting for 1 to 2 minutes for a crisp finish.

Watch pork carefully.

Serve with drippings as sauce.

Eat with Matoke (plantains), Cassava, Ugali, Chapatti.


Tourism Observer

PREPARE: Pan Seared Steaks With Red Wine Sauce

Technique is the secret to perfectly cooked steaks. Season them liberally, let them sear, baste them with butter and let them rest.

These easy steps will result in perfectly cooked meat every time. And, you can make a delicious sauce in the same pan while the meat is resting.

Ingredients

STEAK

- Two 8- to 10-ounce sirloin steaks, about 3/4- to 1-inch thick

- Kosher salt

- Freshly ground black pepper

- Canola oil

- Olive oil

- 4 cloves garlic, roughly smashed

- 2 to 3 sprigs fresh thyme

- 1 to 2 sprigs fresh rosemary

- 1/4 cup (1/2 stick) butter, cubed

PAN SAUCE

- 2 shallots, finely chopped

- 2 cloves garlic, finely chopped

- 1 cup red wine, such as Cabernet or Malbec

- 1/3 cup beef stock

- 3 tablespoons butter

Preparation

For the steak:

1. Remove steaks from the refrigerator and let rest to come to room temperature. Pat them dry with paper towels.

2. Season the steaks liberally with kosher salt and coarsely ground black pepper on all sides and press into meat. Let seasoned meat rest for approximately 10 to 15 minutes.

3. Place a skillet (large enough to fit both steaks comfortably) over high heat.

4. When pan is extremely hot, pour in approximately 2 to 3 tablespoons of canola oil and shake pan to make sure entire bottom of skillet is coated.

5. When oil begins to smoke slightly, using tongs, carefully lay the steaks into the pan, laying them down away from you (this will avoid oil spatters).

6. Press down slightly on meat. Let steak sear, without moving it, for roughly 2 minutes until a golden brown crust develops, then drizzle a tablespoon of olive oil into the pan.

The crust will form and then detach from the bottom of the pan.

7. Using tongs, carefully flip steak and let cook for another two minutes. Drizzle another tablespoon of olive oil on and around the meat.

8. After the crust has formed, set both of the steaks on the fat strip that runs along the side of the sirloin.

You can set them side-by-side against the edge of the pan if it has a high enough edge, or hold them on their ends using the tongs. Render off this fat for roughly 60-90 seconds.

Tilt the pan towards the steaks so the oil and hot fat will continue to baste and cook the meat. Then set steaks down flat, side by side in pan.

9. Add the smashed garlic cloves and approximately 1½-2 tablespoons of olive oil. Tilt pan to make sure the oil touches all of the meat. Add rosemary and thyme. You can again add an additional drizzle of olive oil.

10. Add butter to the pan, a few chunks at a time, placing them on either side of the steaks, above them, between them and below.

As the butter begins to melt, bubble and brown, give the pan a swirl, tilting slightly towards you so that all of the melted butter and juice collects towards you in the skillet.

11. Using a spoon, thoroughly baste the steak with the butter and juices at the bottom of the pan. Carefully flip the steaks and repeat, basting frequently.

12. While basting, using tongs, periodically brush the steaks with the herbs and garlic from the pan. The steaks can then be basted with the herbs and garlic on top.

Flip the steaks and repeat, brushing the surface with garlic and herbs and basting over them during the basting process, continually check the surface tension of the meat to check the doneness.

Use the palm of your hand as a gauge: soft part of the thumb is rare, moving towards the finger is medium-rare and well done is down by your wrist.

13. When a crust has formed, and you have a soft texture with a little bit of resistance, ideally medium-rare, turn off the heat, and remove the steaks from the skillet, placing them on a cutting board.

14. Place fried herbs and garlic on top of steak, drizzle steaks with pan drippings and cover loosely with foil and let rest for 5-10 minutes. (A good estimate for how long to rest your steaks is half the time you spent cooking.)

For the pan sauce:

1. Using the pan in which the steaks were cooked earlier, pour off all but 2 teaspoons of fat and the flavorful browned bits adhering to the bottom, and place over medium-high heat.

2. Using a wooden spatula, scrape the browned bits from the bottom of the pan and, stirring constantly, add finely chopped shallots and garlic.

3. Add 1 cup of red wine and keep stirring and reducing the sauce.

4. Continuing to stir, add beef stock (you can also use a quarter cup of beef stock and add whatever reserved steak juices you have).

5. Add the butter, reduce heat to medium and keep stirring so the butter does not break.

To serve:

Slice the steaks against the grain and serve with pan sauce drizzled over the meat or on the side.



Tourism Observer

PREPARE: Yuctan Pork Then Enjoy It

This juicy shredded pork is flavored with delicious Mexican spices. It's the perfect filling for everything from tacos to burritos.

Fresh chiles can be roasted over a gas flame or under the broiler.

Keep turning so skin is evenly charred, without burning the flesh.

Transfer charred chiles to a closed plastic bag and steam 10 to 15 minutes.

Pull off charred skin by hand and dip briefly in water to remove blackened bits.

Once peeled, cut away stems, seeds, and veins.

Ingredients

- 1/2 cup achiote paste

- 10 cloves garlic, chopped

- 1 1/2 cups freshly squeezed orange juice

- Juice of 2 limes

- 8 bay leaves, crumbled

- 2 teaspoons cumin seeds

- 1 teaspoon ground cinnamon

- 2 teaspoons dried thyme

- 1 teaspoon dried oregano

- 1 teaspoon sea salt

- 2 teaspoons freshly ground black pepper

- 4 pounds pork butt, cut in 3-inch cubes

- 2 white onions, sliced 1/2-inch thick

- 5 Roma tomatoes, sliced 1/2-inch thick

- 1 pound banana leaves, softened over low flame, or aluminum foil

- 4 Anaheim chiles, roasted, peeled, seeded (see note below), and sliced into strips

Preparation

In a medium bowl, mash together the achiote paste, garlic, orange juice, lime juice, bay leaves, cumin, cinnamon, thyme, oregano, salt, and pepper with a fork.

Add the pork, toss to evenly coat, and marinate, at room temperature, at least 4 hours.

Preheat the oven to 300 degrees F.

Heat a large, dry cast-iron skillet over high heat.

Char the onion until blackened on both sides. Then char the tomatoes on both sides. Reserve.

Line a large baking dish with one layer of the banana leaves or foil.

Arrange the pork in an even layer and top with the onions, tomatoes, chiles, and all the marinade.

Cover with more banana leaves and wrap the dish tightly in foil.

Bake 2 1/2 to 3 hours or until the pork is tender and moist.

Remove from oven, let sit 10 minutes, and then unwrap.

Using two forks, shred pork into bite-sized pieces.



Tourism Observer

PREPARE: Delicious Beef Stew, Serve With Rice,Cassava(manioc) Ugali (pap) or Matooke (steamed bananas)

Makes: 6 servings

Preparation: 30 mins

Cooking Time: 1 hr

Ingredients

- 2 tablespoons vegetable oil

- 1 1/2 pounds boneless beef chuck steak, cut into 1-inch pieces

- 3/4 cup chopped onion

- 1 clove garlic, minced

- 3 tablespoons all-purpose flour

- 1 14 - ounce can beef broth

- 1/4 cup canned tomato puree

- 1 bay leaf

- 1 1/2 cups coarsely chopped carrot

- 1 cup coarsely chopped celery

- 1 cup coarsely chopped red sweet pepper

- 1 cup frozen pearl onions

- 1/2 cup frozen peas

- 1 1/2 teaspoons bottled hot pepper sauce

- 1/4 teaspoon dried thyme, crushed

- 1/4 teaspoon ground black pepper

- Bread soup bowls (optional)

Directions

- In a 4-quart Dutch oven, heat oil over medium-high heat.

- Cook meat, half at a time, in hot oil until brown.

- Return all meat to Dutch oven. Add the chopped onion and garlic.

- Cook until onion is tender, stirring occasionally.

- Sprinkle flour over meat mixture.

- Cook and stir until flour is lightly brown.

- Stir in broth, tomato puree, and bay leaf.

- Bring to boiling; reduce heat.

- Cover and simmer for 1 to 1-1/2 hours or until meat is tender.

- Remove and discard bay leaf.

- In a large saucepan, cook carrot, celery, sweet pepper, and the 1 cup pearl onions, covered, in a small amount of boiling salted water for 15 minutes or until tender. Drain.

- Stir drained vegetables, frozen peas, hot pepper sauce, thyme and black pepper into meat mixture; heat through.

- Season to taste.

- If you like, serve stew in a bread bowl (hollow out before filling), or serve in shallow bowls.

- Makes 6 (1-cup) main-dish servings.

Nutrition facts

Servings Per Recipe 6, Potassium (mg) 680, sugar (g) 6, fiber (g) 3, Polyunsaturated fat (g) 2, Thiamin (mg) 0, vit. C (mg) 38, vit. A (IU) 61, iron (mg) 4, cal. (kcal) 310, calcium (mg) 40, carb. (g) 14, pro. (g) 24, Monounsaturated fat (g) 8, Trans fatty acid (g) 0, sat. fat (g) 5, chol. (mg) 75, Fat, total (g) 17, Folate (µg) 44, Pyridoxine (Vit. B6) (mg) 1, Niacin (mg) 5, Riboflavin (mg) 0, sodium (mg) 436, Cobalamin (Vit. B12) (µg) 6



Tourism Observer

PREPARE: A Delicious Irish Stew

6 Servings • 20 Min. Prep Time • 2 1/2 Hrs. Cook Time

Ingredients

- 2 lbs. boneless blade steaks (6 lamb shoulder chops can be substituted)

- 2 lbs. Irish Potatoes (4 med. potatoes) peeled and sliced 1/4-inch thick

- 3 c. onions, peeled, cut in half and thinly sliced

- 2 c. carrots, peeled and cut into 1-inch lengths

- 12 sprigs fresh thyme, or 1 1/2 tsp. dry thyme

- salt to taste

- fresh ground black pepper to taste

- 12 oz. prepared beef broth

- 3 Tbsp. flour

- fresh chopped parsley

Directions:

1. Preheat the oven to 350° F.

2. On the bottom of a 3-quart casserole dish or heavy pot with a lid, spread half the potatoes, onions and carrots. Season heavily with salt and pepper.

Top with 6 sprigs of fresh thyme or 3/4 tsp. of dry thyme.

Place the blade steaks or chops on top of the vegetables. Top the meat with the remaining potatoes, onions and carrots. Season well with more salt and pepper.

Top with remaining dry thyme.

3. Cover the stew with the beef broth and enough cold water to barely cover the top layer of vegetables in the pot.

Place the lid on the pot and cook for 2 1/2 hrs. until the meat and potatoes are fork tender.

4. To serve, remove the meat, potatoes, and vegetables from the pot. Discard the thyme stalks if using fresh thyme.

5. In a small bowl, blend 3 Tbsp. of flour with enough water to make a smooth paste.

With a wire whisk, blend the flour mixture into the hot broth. Stir well to dissolve the mixture. Place the pot on the stove and bring to a boil.

Cook the sauce for 3 to 4 min. until thickened. Season with salt and pepper.

6. To serve, place the potatoes, vegetables and a piece of meat on plates or in large bowls.

Top with sauce and garnish with fresh chopped parsley.

Nutrition:

Calories: 472; Total Fat: 17g; Saturated Fat: 7g; Cholesterol: 112mg; Total Carbs: 42g; Protein: 38g; Sodium: 492mg;


Serve And Enjoy Your Meal



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Prepare Yourself And Enjoy Chicken And Chorizo Jambalaya

Preparation Time: 15 minutes to 30 minutes

Serves: 4 Pax, plates or people

What you need: Chicken, Chorizo, Rice, Jambalaya, Capsicum

Ingredients

3 cups long-grain rice

1 1/2 Tbsp olive oil

400g chicken thighs, cut into bite-size pieces

2 chorizo sausages, sliced

1 onion, diced

2 celery sticks, diced

1 red capsicum, seeds removed, diced

1 green capsicum, seeds removed, diced

4 cloves garlic, minced

1 Tbsp sweet or traditional paprika

2 Tbsp fresh oregano, finely chopped

2 Tbsp fresh oregano, finely chopped

1/2 tsp cayenne pepper (optional)

2 1/2 cups chicken stock

400g can diced tomatoes

2 tsp sugar

sea salt

handful fresh parsley leaves, finely chopped

Method

1. Par-cook rice by boiling for 8 minutes. Drain well and rinse under cold water to remove excess starch.

2. Meanwhile, heat olive oil in a sauce¬pan or wok over high heat. Cook chicken and chorizo for 5 minutes until golden brown. Remove with slotted spoon and set aside in bowl.

3. Reduce heat to medium-high and add onion, celery and capsicum to saucepan or wok. Cook for 5 minutes until just beginning to colour. Add garlic, paprika, thyme, oregano and cayenne pepper. Stir and cook for another 2 minutes until fragrant.

4. Stir rice through vegetables with stock, tomatoes and sugar. Return chicken and chorizo to pan, bring to a simmer and cook for 5-7 minutes, stirring occasionally, until rice is tender. Season with sea salt and pepper and stir through chopped parsley.

Balsamic Roast Pork Tenderloins

Ingredients

4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped

Directions

Preheat oven to 500 degrees F.

Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.

Let meat rest, transfer to a carving board, slice and serve