Daily Archives: May 31, 2012
Mrs J took a small pork butt from the freezer yesterday to thaw overnight. Neither of us had a particular recipe in mind and it could have gone in several different ways but I wanted to experiment a bit.It started the same way as past pork roasts with the insertion of garlic cloves into slits cut in the pork. I rolled the meat in a mix of ancho powder, kosher salt, and black pepper. I wasn’t sure yet whether to roast it on a rack or to add liquid and braise it. Remembering a stash of beer in the cupboard was enough to make up my mind. I opened a 12 ounce Guinness and poured that into the pan around the pork, then covered the pan with foil and set it to slow cooking in a 250-ish oven while I puttered around in the shop. After 4 or 5 hours I peeked inside, it looked done but the liquid wanted reducing. I transferred everything into a 12″ cast iron skillet and used a good steel spatula to chop the meat up. I added some coarse chopped onion and covered the skillet and let it simmer for a while, another hour or so. Removing the lid, I upped the heat until most of the liquids had evaporated.Looked good, I announced supper and built some sandwiches. The oil was hot in the deep fryer so I dropped a batch of shoestrings in and brought the slaw out of the fridge.I had a new jar of giardiniera to try out, and these sandwiches were just the thing for it. The jar was labeled hot so I didn’t bother to put any on Mrs J’s.The stuff worked well for me, too hot for the Missus, but it really wasn’t something extraordinarily hot. I liked it.I made a small batch of slaw earlier and included just a bit too much fresh jalapeno for Mrs J, she left her portion on the plate. It’s hard to calibrate the heat sometimes.
Grilling season is here, so tonight’s recipe exchange is all about chicken marinades. This is a great citrus flavored marinade that goes great with rice or coucous.
- 4 boneless chicken breasts
- ½ cup lemon juice
- ½ cup lime juice
- 1/3 cup brown sugar
- ¼ cup orange juice
- 1 tbsp crushed garlic
- 2 tsp ground ginger
- 1 tsp of black pepper
zip lock bag or sealed container
Add all ingredients into zip lock bag, thoroughly coat and let marinate 1 hour, flipping at least once. Grill 15 minutes each side, 165 degrees F internal temp.
When grilling, to avoid drying chicken out, sear on each side (about 5 minutes each side), cook 5 additional minutes for each side, baste with marinade if desired, then move away from high heat for rest of the cooking time. The thickness of the chicken breasts makes a difference here, so adjust accordingly