Monthly Archives: October 2015

Garlic lime-cilantro butter sauce for pork

Makes 1/2 cup, or enough for 1.5-2lb pork

  1. 10 cloves garlic
  2. 2tb water
  3. 1tb oil
  4. 1/4tsp red pepper flakes
  5. 2tsp brown sugar
  6. 4tb cilantro
  7. 3tb lime juice
  8. 1tb chives
  9. 4tb butter in 4-8 pieces
  • Cook 1-3 on low heat for 10 minutes. Raise head to medium and add 4-5. Add 6-8 and simmer for 1 minute. Take off heat and whisk in butter 1 piece at a time.

Vaca frita

Serves 4-6

  1. 2lb chuck in 1.5in pieces
  2. 1/2tb salt
  3. 2 cups water + 4tb water
  4. 1 onion
  5. 2tb sherry
  6. 1/4tsp cumin
  7. 2tb orange juice
  8. 1/2tb orange zest
  9. 1tb lime juice
  10. 3 cloves garlic
  11. 1tsp oil
  • Braise 1-2 in 2 cups water in a covered 12in skillet for about 1-3/4 hours, checking water level every 30 minutes. Raise heat to medium and evaporate remaining water until meat starts to sizzle, about 3-8 minutes. Set aside and pound or shred.
  • Cook onion until golden and beginning to char, about 5-8 minutes. Add sherry and remaining 4tb water until evaporated. Set aside.
  • Brown meat on each side about 2-4 minutes. Toss with onions and 6-11.

Spatchcocked chicken with mustard butter and potatoes

Serves 4

  1. 3.5-4lb chicken
  2. 1/2 cup sugar
  3. 1/2 cup salt
  4. 2 quarts water
  5. 2tb butter
  6. 1tb dijion
  7. 1 clove garlic
  8. 1tsp thyme
  9. 2.5lb peeled russet potatoes cut into 1/4-1/8in slices
  10. 1tb oil
  • Brine 1-4 for 1 hour. Remove backbone, pound chicken to even thickness. Combine 5-8 and rub under skin. Tuck wings.
  • Line bottom of broiler pan with foil and add 9-10. Place chicken on top of pan and roast at 500 degrees for 20 minutes. Rotate pan and continue roasting for 20-25 minutes. Rest for 10 minutes.

Honey cake

Makes a 10in cake

  1. 1-3/4 cups all-purpose flour
  2. 3/4tsp baking powder
  3. 1/2tsp baking soda
  4. 1/2tsp salt
  5. 1/2tsp cinamon
  6. 2 eggs
  7. 1/2 cup white sugar
  8. 4tb brown sugar
  9. 10tb honey
  10. 1/2 cup milk
  11. 1/2 cup vegetable oil
  12. 1/2tsp lemon zest
  • Whisk 1-5. Set aside.
  • Beat 6-8 until pale and thick, about 3 minutes. Mix together 9-12 and beat into to egg mixture, about 1 minute.
  • Fold in flour in 2 additions. Bake in a 10in springform pan at 325 degrees for 50 minutes. Cool in pan for 15 minutes, then remove cake and finish cooling on a rack.

Optional addition: honeyed pears

  1. 1tb butter
  2. 4tb sugar
  3. 28oz red anjou pears cut into 1/2in wedges, or 1/4in wedges if firm
  4. 4tb honey
  • Melt together 1-2 until incorporated. Cook pears on medium heat until soft and golden, about 12-20 minutes. Add honey and continue cooking 3-5 minutes.