Carnitas with Roasted Corn Salsa

Even if Mexican food isn’t your thing, you have to love carnitas. What are carnitas, you might ask? Think something akin to a Mexican twist on pulled pork–juicy, tender, but paradoxically crispy and crunchy at the same time, all served on a tortilla, in this case, with a freshly made roasted corn salsa.

Carnitas with Roasted Corn Salsa

There are many approaches to carnitas out there, but I think they can pretty much be divided into two categories: semi-healthy using braised pork, or, as is the case with this recipe, a more traditional, heart-stopping approach on account of slow-cooking the pork in roughly a pound-for-pound equal amount of lard (like a confit).

Your reaction to that statement will go one of two ways: (1) holy shit awesome! (I agree 😮 ) or (2) grossed out and almost off-handedly ruled out as insanely unhealthy. If you’re in the latter group, slow down now and hear me out! After all, its not like you’re ultimately going… click to read more…


Chicken Burritos with Salsa Verde

I’ve had Mexican flavors on my mind lately, and with Cinco de Mayo approaching, it only seemed appropriate to make a distinctly Mexican-inspired burrito. These burritos include shredded chicken, freshly made salsa verde, a mild, Spanish goat cheese, and roasted poblano peppers, which all together, amounted to a new must-make-this-again-soon recipe.

I’d heard of tomatillos before, but had never actually tasted or seen one hands on. When I ran into them, I couldn’t help but just grab a ton of them without a clue as to what I would do with them. If you’ve also never worked with a tomatillo, they look kind of like small, green tomatoes with a papery wrapping (like a head of garlic). After a little thought, the most obvious thing struck me (another new thing for my tastebuds): salsa verde!

Now tomatillos are not tomatoes and salsa verde is a salsa that has no tomatoes (tomatillos are the star of the show), and in… click to read more…


Manchego-stuffed Lamb Burgers

So after finishing the last of those deliciously braised lamb shanks, I found myself with a good bit of leftover sherry blackberry sauce. To some, this would be a sad waste, but to me, this is yet another opportunity to try something new using leftovers. So in the ongoing love of all things lamb: lamb burgers!

Manchego-stuffed Lamb Burgers

The weather is warm here and it just screams for cooking outside. I had a craving for burgers, but I wanted to try something different from what I normally make. So to keep going with lamb and to not let any of that delicious sherry blackberry sauce go to waste, I picked up some ground lamb and decided to make a rich and tender burger. These are easy to prepare and some of the juiciest burgers I’ve ever… click to read more…


Braised Lamb Shank with Sherry Blackberry Sauce

After having enjoyed a rack of lamb and remembering how much I love lamb, I needed more. This time, I opted for a different cut of meat, one of my favorites: the shank! I wanted to continue experimenting with “darker” sauces paired with lamb, so today, I have a Braised Lamb Shank with Sherry Blackberry Sauce.

Braised Lamb Shank with Sherry Blackberry Sauce

This was a very hearty meal. Given the beautiful, spring-time weather, it almost seemed a bit too heavy, but this is also when you get the best lamb, so I got over this dilemma pretty quickly. The meat was fall apart tender, rich in flavor, and infused with the dark flavors of the sauce. The sauce, at a high level, was a reduction of the braising liquid, but there was more to it in addition to the full, hearty flavors imparted by the lamb. The other major players:… click to read more…


Herbed Rack of Lamb with Port Fig Sauce

Lamb is a wonderful meat that lends itself to many beautiful dishes, but a common theme across all of them is to keep it simple so that the delicious, gamey flavor of lamb can shine through. With the spring season comes the new lamb season, and so I have prepared a number of lamb dishes. Today’s dinner: an herbed rack of lamb with a sauce composed of a port reduction and dried figs.

Herbed Rack of Lamb with Port Fig Sauce

This was simply delicious. The ideal way to eat lamb is medium rare so that it is juicy, tender, and just bursting with a distinct flavor. One of my favorite preparations of rack of lamb is herb encrusted, but one thing that never quite sat right with me was the bread-crumby texture of the herb crust–it always bothered me, because when you go to eat it or cut the rack, so much of it crumbles off and is lost! So I tried to apply some of… click to read more…


Caneton a`l’Orange (Roast Duck with Orange Sauce)

Poultry is always a crowd pleaser, but let’s face it, some times, chicken can get a little old. Every now and then, it pays to indulge in a more delectable bird, in this case duck. Duck has an amazing flavor and depending on where you live in the world, many mouth watering preparations might come to mind. I decided to go with a traditional French approach: roast duck with orange sauce.

Caneton a`l’Orange

This recipe comes from the great Julia Child: Mastering The Art of French Cooking, Volume One (which if you don’t already own, you really should). If you can get your hands on a fresh duckling, go for it, but if you can’t, you might have better luck finding a frozen duck at the grocery store (on my to do list: befriend a hunter! 😉 ). Either way, duck is simply a delicious bird, composed entirely… click to read more…

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