Homage to Chipotle’s Carnitas

Succulent Carnitas!

If you have ever had the pleasure of having Carnitas at Chipotle's, you will understand my intense need to re-create this fabulous flavour for a homespun bowl of deliciousness!

You will need a large cut of pork for braising, so shoulder or butt is good.  The KEY is that the piece of meat needs to be cut up into chunks because it will be browned before braising.  Remove any huge fatty chunks.  More surface, more browning, more flavor.

This can also be made with chicken, thigh meat only with skin for browning. 

In a large bowl, coat meat with the following to your taste of intensity:

Salt and pepper

Ground cumin

Garlic salt

Chili powder

Paprika

Lots of oregano. Lots!

About a tbsp of whole cumin seeds ( crucial for the right taste)

Now you need your large Creuset pot!  Brown this meat in canola oil (high heat point and light) until beautiful and crispy...this means, leave it alone to brown for about 6-8 minutes on each side, medium heat so not to burn.

Then add aromatics and liquids listed below to the pot. If too much oil is left over from browning, empty it out first.

The KEY- do not cover the  meat in liquid or you will boil rather than braise this delectable dish.  About  ¾  way to the top is good.

Orange juice

1 orange cut in half

Chicken broth

A couple of onions, roughly chopped

A couple of jalapeño peppers, whole or halved

2-3 whole large garlic cloves

A few of bay leaves, 3-4.

KEY- parchment paper is a must when braising anything.  It magically keeps everything so tender and juicy, so cover your meat with this, push down to touch the food and then put the cover on the pot. 

Let this cook in the oven at 300F degrees for about 3 hours.

These are the garnished we have adored with this dish: 

The TWIST- a fresh and spicy fruit salsa Grapefruit, Pineapple and/or Mango. 

Segment 2 grapefruits, or dice pineapple and mango..amazing together! (a special treat would be to grill the pineapple for a char before dicing...ooouuu!)

To any rendition, ddd some finely diced red onion and jalapeño pepper, red or green.

Add 2 tbsp honey and 2 tbsp apple cider vinegar. A spritz of lime juice to finish. 

Add chopped cilantro and mint for max flavour. 

Let it sit...

Make Avocado crema, simply mash Avocado, add super virgin olive oil to mix and smooth. Add a nice hit of cayenne pepper and salt to taste. That's it!

Now, to put together your “Chipotle like” bowl or taco- make some brown rice and mix with a bit of lime juice and cilantro, put the pulled or shredded Carnitas on top, add any fresh stuff you love- crispy lettuce, red cabbage, diced tomato, a

and top with the fruity salsa and lots of cilantro.  Maybe even a big dollop of sour cream or better yet, Greek yogourt...DEVOUR!

It’s to die for...as I write this, I am salivating and I just had some leftover Carnitas for lunch!

This is a serious family hit. 

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Greek Lady Cheesecake

I am not a baker, nor will I ever be.  I did not inherit my Mom’s baking DNA for she is the very best baker I know. I have no patience for measuring and following a recipe, HOWEVER- if there is a sweet something I LOVE, then I am a momentary baker. 

 

Who could ever resist the “Greek Lady Cheesecake”. Somewhere in Hollywood Florida, a little Greek lady once owned a pastry shop and made the world’s most decadently simple cheesecake.  As a svelte teenager when I would visit my Dad who lived there, we would go to 2 places before settling in at home...the “10 cents an oyster” bar to gorge, and then to the little Greek lady pastry shop to pick up the one and only Greek Lady Cheesecake, devoured in one sitting.  She told us if she ever closed her shop, she would then give us the recipe...and she did, so, follow the recipe!

 

4 eggs (room temp)

1 cup white sugar

1 tbsp cornstarch

1 tbsp pure vanilla extract

1 ¾ packages of cream cheese (room temp)

½ cup 35% heavy cream

2 cups sour cream

 

Pre-heat oven at 375 degrees.  Line a medium size cheesecake pan (the kind that has a pop out bottom)  with graham cracker crust that you make with melted butter.  You know that recipe!  No need to pre-cook.

 

Beat eggs for a while until thick, takes a while. Add sugar and cornstarch and keep beating. Add the vanilla.  Break up the cream cheese into pieces and add to the mixture, keep beating until pretty smooth. Add the heavy cream and sour cream and beat forever.

 

This will be a gorgeous, velvety and delicious mixture, taste it!  Pour into the pan and bake for 45 minutes.  THE KEY- let the cake cool down in the oven so the top doesn’t crack. NO TWIST, follow the recipe!

 

Refrigerate for a few hours before serving...it’s the “all time” winning cheesecake.

 

 

 

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Laura’s “knock your socks off” Mexican Chili oil

What is this crazy Hot Sauce!!!

Laura’s “knock your socks off” Mexican Chili oil, a delicacy that her Mom brought her from Mexico- wow!

The first time I tried this unique hot oil sauce was at one of Laura’s authentic and delectable Mexican dinners featuring Chipotle Chicken.  It is still one of the most unusual combinations of textures and flavors I have ever tasted. 

It is so HOT, yet so addictive.

Combination of:

Oil- deep, dark red and smoky from the chilis

Killer hot Chilis...what kind, smoked?

White sesame seeds

Whole almonds

Whole peanuts

Whole pepitos (pumpkin seeds)

And maybe some other stuff?

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NO Feta Spanakopita, WHAAAT!

My Mom makes the world’s best Greek pita of any kind.  Everybody knows it.  Homemade filo, imagine that!! (So why should I play with it.) I really don’t like feta...eating it, touching it, smelling it (the worst) just too much for me. Everyone will tell you though...Mom’s pitas are the best, period. Feta or not. 

So, here’s my version with a new moniker to make it sound real, “Hortopita”.  Horta (with a guttural “H”) means anything green and leafy from weeds to dandelions to spinach. In fact, beloved fibre filled kale falls into this category and I have discovered big frozen bags of it at Costco. Or, use frozen spinach, you've got to drain all water for any frozen greens.  Easiest way is to dry sautee the frozen greens in a large pan until the water has evaporated. 

THE KEY to savory pita is the salt factor and scallions, lots of both. THE TWIST is the kale, simply delicious. Of course, spinach is the original delish. Either one is great. 

Here’s my recipe for a large pyrex dish:

Hortopita

For the filling, mix together in large bowl:

1 regular size container of ricotta cheese

1 regular size container of cottage cheese

1 small brick of cream cheese, cut up into chunks

Needs some sharp cheese: old cheddar is great, really any sharp cheese, manchego works well (just not feta...)

4 eggs

About a cup of freshly grated Parmesan cheese

2-3 batches of chopped and sautéed scallions. Must be sautéed, don't skip this step. 

Handful of dill

Lots of big handfuls (4 or 5) of frozen kale, best if thawed to get the water out. The cheesecloth squeeze is a good trick. If using fresh, steam it or dry sautee for a bit and you will need at least 2-3 huge bunches.

Salt and pepper

Use fresh filo ( or frozen/thawed works too) and place 6-7 layers in the pyrex, spread a butter and olive oil combo, pepper and a bit of parm between each layer, makes it tasty.  Pour in the filling. Use the sides of the filo that are overlapping the outside of the pan and fold them back onto filling. Then, fold a few more, about 6 of big filo sheets in half and place them on top, olive oiling or better yet, melted buttering in between.  Sprinkle a bit of parm on the top sheet.

Use the thin filo sheets. The thick ones do not lend themselves to a crispy finish. 

Cook at 350 for about an hour. I always wiggle the pan to make sure the inside is cooked, if too wiggly, leave it in longer.  Put foil on top if you see the filo is getting too brown.

 

Don’t microwave this dish to warm it up...always use the oven with anything filo, otherwise it goes mushy and gooey.  

This is such a yummy pie!

 

 

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