Posts tagged ‘pork’

August 1, 2012

Summer Grilling Ideas?

I would really like to grill more often while it’s still nice outside. The only thing is that I am not creative when it comes to grilling. Burgers, sausages, salmon, steaks (which I prefer to be finished in a super hot oven anyway),  and kabobs can get pretty boring. I’ve recently tried to switch it up a little and try something new.

Swordfish
I bought a swordfish steak for the first time and had no idea what to do with it! Since I was too hungry to look for recipes or marinate it, I decided to throw it on the grill with just a bit of salt and pepper. Then I threw on some mango salsa that I bought prepackaged at Whole Foods. Can I just say that I make way better mango salsa than WF? This was super simple and kind of boring, but totally satisfying. This swordfish steak was massive!

 

What do you do with your swordfish?
 

Pork Chops

I usually roast or pan cook my pork chops so this was my first time using the grill. I wish I had thought to grill the nectarines and onions! That would have been amazing. Instead I was boring and just cooked those up in a pan with a tiny bit of apple cider vinegar. Fresh basil on top. This is one of my favorite ways to eat pork chops! I think I will do that next. Maybe grill some pineapple as well!

What are your favorite grilling recipes (especially for fish and pork)?? Send me some ideas!

I’m going to be on my way to Chicago in less than 6 hours for the Summerfest Boogie!! Boogies are basically skydiver conventions/events/parties. I’m super excited to skydive for 5 days straight with my friends from all over the country. They’re also attempting a new vertical world record where they hope to have 142 people head down in a formation. I won’t be on that, but I am super excited to support my friends and watch from the ground! Hopefully I can be on the women’s world record coming up and maybe the next world record! I’ll be back on Sunday night. I am camping the whole time at the dropzone so I’m a little worried about my food choices there. We’ll see how it goes!

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July 22, 2012

Chops and Stone Fruits

I’m going to jump right back into blogging like I haven’t been away for 3 months. Life got in the way! I even stopped being paleo for the month of May with some pretty disastrous results. It was my 25th birthmonth so I wanted to indulge in everything. I did however have plenty of adventures! Including two trips to Twin Falls, ID for BASE jumping off the Perrine Bridge! My mom and I also opened a Korean restaurant, but after 10 days of being open we had an unfortunate car accident involving sudden unintended acceleration. Now we will not be reopening for at least another month. Let me just say that being in an out of control car speeding into the building is a lot scarier than jumping off or out of anything. I will get into all of that as I get back to blogging. I have lots of pictures and videos to share, but today I want to focus on the food!

I love shopping for food in the summer! I love going to farmer’s markets and picking up my weekly Tiny’s Organic fruit bag. Since this year I signed up for the all fruit bag, it means twice as much fruit to try and consume in one week. Lots of sharing is involved. Right now the bags are filled with stone fruits – apricots, apriums, plums, peaches, nectarines, and cherries!

I’ve been trying to incorporate some of the fruit into my meals rather than just snacking on them. I end up eating less fruit that way! Otherwise I will just eat pounds and pounds of fruit because I looove the sugar.

I also found this super tasty and definitely paleo Date and Cherry Balsamic Spread from Edible Gardens at Whole Foods. The only ingredients are dates, cherries, and balsamic vinegar. I’ve been putting it on pork chops and lamb chops!

Date and Cherry Balsamic Lamb Loin Chops

Ingredients:
– 2 Lamb loin chops
– 1+ Tbsp Date and Cherry Balsamic Spread
– 1 tsp minced garlic
– Dried thyme, salt, and pepper to taste

This was soooo good! Especially with the little salad I made – arugula, spinach, rainier cherries, and walnuts. No dressing, just the way I like it!

Date and Cherry Balsamic Pork Chops

The date and cherry balsamic spread is also super good on pork chops!! I pan cooked these pork chops (lightly seasoned in salt and pepper) and sautéed the onions with a little garlic in the pork fat. I spread the spread on the meat after everything was cooked.

I had a lot of apriums to use up from my CSA bag. I didn’t like the texture or the flavor of them while eating them fresh. Not quite apricot, not quite plum, but a weird texture in between. Ironically, I absolutely love pluots, which are more plum than apricot. Since one of my favorite pork dishes involves peaches, I decided to make another pork dish with these apriums instead of letting them go to waste. They were amazing cooked! I don’t eat pork chops very often, but there’s just something about stone fruits that pairs perfectly with pork chops!

Aprium Pork Chops
You could just use apricots. This was very simple. Caramelize onions in pork fat then add the fruit and a little garlic. I sprinkled it with some Italian seasoning at the end and ate it with a side of roasted brussels sprouts. I could eat this every day! I’ll probably make a more summery side next time though.

Thanks to all my readers for continuing to read my blog and sending me messages asking about my wellbeing! I’m pretty excited to be blogging again. It definitely helps me eat better and cook more!

August 18, 2011

SFBay trip eats, part 1

I’m posting from my phone, so apologies in advance if there are lots of mistakes.

I’m pleased to say that I am back to eating fully paleo, even though I am currently away from home in the bay area! This is the longest trip yet, away from my own food and my birds! 4 nights, 5 days.

Like I’ve mentioned before, I use fasting as a means to reset my body and eating habits when I feel sick from eating a bunch of crap. I fasted for 40 hours, drinking only water and some green tea. I also did two Bikram yoga sessions within 15 hours of each other. The result? I felt completely cleansed of all the toxins I had consumed in the four days prior. I also lost the 5lbs of water I had gained in those four days. You forget how uncomfortable it is to be constantly bloated when you eat paleo and don’t retain so much water.

I broke my fast with some fruit, then made myself a proper meal. I roasted pork with onions, yellow squash, butternut squash, and garlic. I love roasted veggies and they’re even better roasted in pork fat!

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I had an early morning flight to Oakland the next day. Because I didn’t want to deal with finding paleo friendly food at the airport for breakfast during my layover at PDX, I took some prosciutto and cherries with me as snacks.

I also made sure to stop by Whole Foods after getting to Oakland so I could have snacks for the week. I picked up more prosciutto, blackberries, coconut water, and some Coconut Bliss.

Dinner the first night before flying in the tunnel was a ribeye steak with steamed veggies from Texas Roadhouse. Not grassfed, but the steak was seasoned and cooked perfectly. I had two sides of veggies – just broccoli and baby carrots. It was dark and I forgot to use the flash.
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I had a delicious burger at Chop Bar, as you can see in the pic. No bun, add cowboy onions. I loved the arugula salad. I definitely need more arugula in my life. Soooo good!!
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I’ll try to blog more tomorrow, I’m keeping this short. I feel like so much more has been going on! I’ll post properly when I return home on Saturday night.

July 22, 2011

A peachy summer day

My Bikram instructor says a lot of awesomely wise things in the 90 minutes. I’m always so focused on my poses that I can never exactly remember them afterwards, but I always mull over them for a moment. This morning was no different. She said that we would all be beginners forever. I strive to be of at least intermediate proficiency in everything I do, so of course being a beginner forever would bother me. I’ve been seeing significant progress in my yoga practice and I get more addicted with every class. She also said something about devoting oneself to yoga. Well maybe I’m devoted, not addicted. Addiction has a negative connotation, devotion sounds much better and gives an idea of the passion I have for all my favorite activities.

I find that going to yoga in the morning sets the pattern for the rest of the day. I eat better, I drink more water, I am more relaxed, and I just feel happier with myself.

Today actually felt like summer! While the rest of the country seems to be burning up, we’re at least 2 months behind schedule with our weather. I always look forward to peaches in the summer. Back in the day I would be busy making peach cobbler (I would eat the whole pan by myself on a regular basis), but not this year! I’m eating my peaches fresh and using them for paleo cooking purposes. Ooh maybe I can make a paleo peach cobbler!

Roasted pork shoulder with peaches
Remember the pork chops w/peaches from this post? Thank you Krisanne for introducing me to this fabulous dish and giving me the recipe. I decided to try it out for myself for lunch today. I did not have pork chops, so I just sliced the pork shoulder I had in approximately 1 inch slices. I pretty much followed the recipe, but added zucchini and carrots. I think celery would have been great with it as well. The addition of the other veggies resulted in a slightly more watery sauce, but I loved the extra color and texture. I used both yellow and white peaches. I dislike white peaches because they lack the tartness I look for in fruit. I got the yellow peach from Pike Place Market and it was hands down the best peach I’ve ever had. Unfortunately, it wasn’t organic and I am a bit neurotic about pesticides in peaches so I peeled the yellow peach. The white peaches were organic so I left the peel on those.

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Coconut Bliss Naked Coconut
Sunny day calls for frozen treats! I talk about it more in this previous post. I can’t stop myself from eating the whole pint if I eat straight out of the container. So I’ve started scooping out exactly one serving (1/2 cup). It’s crazy how small one serving really is. Maybe I should get smaller bowls to give myself the illusion of eating more of this super delicious ice cream alternative.
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Butternut squash fries
Yes, I realize that butternut squash is not summery at all. I eat way more butternut squash when they’re in season and local. But I love butternut squash so much that I can’t help but get some when I see them at the grocery store. I baked more fries today and experimented with cinnamon and coriander as seasonings. Coriander wasn’t good, what was I thinking? Luckily those were only 3 of the fries. Half of them were sprinkled with cinnamon, which I really enjoyed, but I think plain sea salt ones are still my favorite.
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I’m going hiking tomorrow morning! Woohoo!

July 20, 2011

More paleo Korean food

I apologize for the lack of posts this week. I’ve been super lazy! I messed up my lower back during my 8 hours of trying to get comfortable at the airport. I went to Bikram on Tuesday and realized that I wasn’t actually injured. I had full flexibility and range of motion without pain – heat is amazing for loosening up everything. I felt so much better… which is why I decided to go climbing afterwards. Dumb, because it just clenched up again. I usually think of climbing as an arms and legs thing, but it’s really a whole body activity. I learned that hot yoga should always be done after strenuous activity, not before. Luckily, I had a very nice person crack my neck and back for me yesterday and I am feeling much better. I haven’t been cooking and I have very little food to post here. I was also showing someone around Seattle and ended up not being as paleo as usual, which probably contributes to my overall lethargy.

Have I mentioned how much I love having dinner with paleo friends? Last night was no exception with more than half the table being paleo. The server caught on that none of us ate mashed potatoes and wanted extra veggies instead with our steak. I loved all the conversations we had about food and health! While it’s always nice to debate with vegetarians, vegans, and SADers, it’s wonderful to share knowledge and experiences with like-minded eaters. They suggested that I should try to meet Robb Wolf (whom they know personally) in person the next time I’m in the bay area. That would be awesome!

Paleo or not, I’m lucky to have some truly amazing and inspirational people in my life. But then again, how many mediocre people do you know once you actually know them? I’m starting to think that everyone is a potential future friend.

Anyway, I had lots of simple Korean food this week!

Beef knuckle bone(?) broth
I no longer require salt for my broths – just black pepper, green onion, and minced garlic. I think it’s important to try and eat as much of an animal as possible instead of just the muscle. Not only to minimize waste, but for all the nutrients as well. The lumps you see are bits of fat, meat, and cartilage.

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Pan fried pork and kimchi
At Korean BBQ places there is always pork belly slices on the menu. I personally prefer sliced pork shoulder because it’s more meaty and less fatty. I just cooked the pork slices in a frying pan along with some garlic. When the pork fat started collecting in the pan, I just added some kimchi. Kimchi is best eaten uncooked so you can get the healthy bacteria, but I like the flavor of cooked kimchi. I wrap everything up in red leaf lettuce as I eat.

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I’m planning on cooking a whole bunch this next week, so I’ll be posting more often again. My friend gave me elk round steaks and ground elk that his friend hunted. Yum! I’m also starting MMA classes as soon as my back is back to normal! That should be interesting!

July 16, 2011

Airport eats and paleo friends

My fourth trip to the bay area for tunnel time was my most successful yet! Not only did I see a lot of progress in my flying, I also stayed at least 90% paleo! My Vibrams were awesome for tunnel flying! I’m so in love with those shoes. I just got home from the longest day at the Oakland airport (got there really early, couldn’t get an earlier flight, my flight was 2 hours delayed) so this will be a quick food post and I will talk about the rest of the trip later.

 

Cajun RockfishAnthony’s, Seatac airport
Actually, I don’t really remember what it was called on the menu. Since my flight out of Seattle was delayed over an hour (surprise surprise, I was flying Southwest), I decided to eat at Anthony’s, which is a local seafood restaurant chain. I ordered wild rockfish from the fresh fish section of the menu. It was covered in cajun spices and came with a pineapple salsa. The sides were supposed to be rice and broccoli, but I asked for extra broccoli without the rice. This was the best airport food I’ve ever had!! Healthy and filling at less than $20! Crazy! Further down this post you will see how awful OAK is compared to SEA in terms of food choices.

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Ribs, chicken, tri-tip lunch comboJon Jon’s BBQ, San Jose, CA
Between my tunnel sessions on Thursday, I met up with a friend who took me to this little BBQ joint in San Jose. It smelled amazing, thanks to this huge smoker out front!

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It’s a pretty limited menu that serves about four kinds of meat with sides of baked beans and potato salad. I picked the lunch combo that would allow me to sample a bit of the baby back ribs, chicken, and tri tip beef and omitted the sides. I wish I had asked for BBQ sauce on the side as well, I didn’t realize they would pour so much on top of the meat. I scraped most of it off as it was too sweet for me and definitely didn’t taste paleo (I think there was corn syrup in it). The meat itself was sooo tender! They don’t have any veggies whatsoever on their menu, so this was a meat only meal for me. As much as I like meat, I need at least an equal amount of veggies to be completely happy.

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Veggie Buffet at Fresh Choice

I ate here on my last trip and was a little disappointed in the lack of meat, but impressed with all the veggies offered. Well after my meat only meal, I was SUPER happy to stuff my face with fresh veggies!!!

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By Friday I was sleep deprived  and hungry. I snacked on prosciutto and coconut water after my morning tunnel session and had lunch at an Indian buffet. I ate a little bit of rice and dairy-based curry, but there were several paleo-friendly options like chicken tikka and veggies for me. I eat gluten-free if I can’t eat paleo; rice and dairy doesn’t seem to affect my body, but I try to avoid them anyway.

My fellow paleo/primal eating skydiver friend Krisanne invited me over for an AMAAAZING paleo dinner on Friday! I love eating with paleo friends. Food is meant to be shared and meals with paleo friends are the best!! Everything was DELICIOUS and I was so happy to have a healthy, home cooked meal while on my trip. It can be stressful to find paleo-friendly food options while traveling, so I was grateful for this wonderful meal with such wonderful company. Her cat Franklin is so cute. He had the tiniest, squeakiest meow I’ve ever heard! Check out all this beautiful food!!!

Strawberry cucumber salad 
I love when my food is colorful! This was so fresh with the perfect amount of crunch from the red onions and cucumbers while the strawberries lent a tart sweetness. There was also fresh basil in it! And isn’t her teak table awesome?

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Roasted Pork Chops and Peaches
I love the use of fruit in pork dishes and this was no exception. I had seconds! The pork itself was super high quality and it was just a beautiful, tasty plate of food. The picture doesn’t do it justice! I will definitely be making this for myself at home now that I have the recipe. Krisanne of course skipped the couscous. She said she used red wine vinegar since she didn’t have white. I’ll probably also use red. She also mentioned that the recipe works just as well with nectarines and plums. The fresh basil leaves are a must!

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Mangoes w/salt, chili powder, and lime juice
Dessert! Apparently this is a common way to eat mangos in certain parts of Latin America? I don’t know, but it was good. Like Sean said, the flavor of the mango opens up with the addition of the salt, chili powder, and lime juice. It was interesting! I only ever have my mangos plain, so the extra flavor was well, interesting. Not sure what other word to use! I always eat my fruit plain, but since having that pineapple with cinnamon at the Brazilian place and now this chili mango, I’m thinking spices can go well with fruit!

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Airports are generally full of fast food. While Seatac has some better options, Terminal 2 at Oakland is awful. AWFUL. In my 8 hours at the airport, I barely ate anything because I just could not bring myself to eat SAD food despite being hungry and tired. Vino Volo the best I could find at OAK after walking around and reading every menu. I had the small plates of Artisan Cured Meats and Roasted Chicken Breast Salad without dressing. One piece of prosciutto, two slices of salami, and 2 slices of coppa with stone ground mustard and tiny pickles for $8. EIGHT DOLLARS. And artisan?! Ha! I know my cured meat, that was definitely not worth $8. The salad was $6 and pretty good with the pine nuts, dried cranberries, and goat cheese. Though it was overpriced (what isn’t overpriced at the airport?), I felt really good about eating the best possible choices available in the entire terminal.

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I’m beyond excited for hot yoga tomorrow morning!!! This body really needs it. And I’m never flying Southwest again. They reel you in with their low fares, but they steal hours of your time and stress you out like no other. I’m sticking with Virgin and Alaskan for my flights to CA now!

July 6, 2011

Rodizio = gluttony in Brazilian

I went bouldering with my friend Cory yesterday! He happens be a Crossfitter and eats paleo! (Surprise surprise. How many Crossfitters do you know who don’t eat paleo?) After working up a massive appetite at the bouldering gym, we decided to go to Ipanema Brazilian Grill. Eating out with paleo friends is so nice because a paleo-friendly restaurant is chosen in the first place. With non-paleo friends, sometimes you get dragged to a super non-paleo friendly place and your order takes forever since you need to take out and add so many things. I find that some people think that’s really annoying. It’s ok, they just haven’t seen the light yet.

Ipanema was perfect for the ravenous modern caveperson! In case you took the title of this post seriously, rodizio doesn’t really mean gluttony… and I know Brazilians speak Portuguese. From Ipanema’s website: “Rodízio, a popular Brazilian style of enjoying dinner among friends, is a unique dining experience. Rodízio offers a wide variety of different cuts of grilled meats slowly roasted in specially designed charcoal grills that preserve all the natural flavors. Served continuously by our “chefs” or “passadores”, brought to you on skewers and carved to order table-side. Our passadores make their rounds until all the rodízio specialties are served or until you are satisfied.Rodízio also includes unlimited visits to our “mesa de frios”(cold table) where you’ll find an array of cold cuts, cheeses, salads and exotic Brazilian specialties.”

After you’re seated, you head to the mesa de frios to load up a plate full of all sorts of side dishes. It’s nice because you can see what’s probably paleo-friendly and what’s definitely not and choose for yourself. I did wish there were labels though. Also grab an empty plate for all the meat that will be coming your way!
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Until you flip the little card on the table to the red “stop” side, the meat just keeps coming. All you can eat deliciously fire roasted meat for $40 is a great deal. We had garlic steak, top sirloin, tri-tip, ribeye, pork, bacon wrapped turkey, bacon wrapped steak, leg of lamb… I did not care for the pork (a bit dry) or the lamb (too chewy), but the steaks were super juicy and flavorful due to the way it’s cooked. It was really hard to take good pictures, but you get the idea.

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Two words: pineapple and cinnamon. Who knew that they were so delicious together?!? Grilled/roasted pineapple with a sprinkle of cinnamon will be my new dessert of choice. Warm, tart, sweet, cinnamoney…mmmmmm.
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I highly recommend trying the rodizio experience at your local Brazilian restaurant!!

June 28, 2011

I can’t… eat pork crackling

Every Monday, I become Coach Jeanna for a local Learn to Skate program. I teach Snowplow Sam 1 & 2, the very beginner level for 3-4 year olds to get accustomed to being on the ice. I teach them how to get up by themselves from a fall and that falling is ok. They learn how to march around the ice picking up rubber duckies and playing games. When teaching little kids who are just discovering their individual likes and dislikes, it’s really obvious when they absolutely love being on the ice. The passion is there from the very beginning. My skating friends and I can all tell you about how we never wanted to leave the ice when we were first starting out, which led to 10+ years of dedication to the sport. Then there are the kids who absolutely hate it.

I have one such child in my current class. He refuses to move or try anything. He probably says “I can’t!” about 100 times per 30 minute class while I try to encourage him in every way possible. “Sure you can! I know you can! Say ‘I can!’ and try it!” No matter how much positivity I exude, it’s a losing battle. I have never encountered such a negative attitude from a 3 year old. But then again, how many 3 year olds do I know? I am shocked at how early “I can’t” becomes a part of a person’s regular vocabulary. “I can’t” leads to not even trying. How will you ever find out that you’re more than you think you are if you don’t even try?

I grew up believing I CAN do anything I want to do, that I CAN be anything I want to be. I continue to believe that I CAN and as a result, obstacles just don’t exist for me. I don’t see them or recognize them. My great fear of failure does not stop me from trying, it motivates me to not fail. Like the little boy in my class, I know so many adults who are adamant that they CAN’T. I wonder if the difference between a CAN and CAN’T attitude starts when we are toddlers learning about ourselves. As adults, parents, educators, and role models, it’s so important to lead by example with a positive I CAN attitude. I’m trying to do my part, are you? And if you’re an adult who CAN’T, maybe it’s time to see that you’re not special – you certainly CAN just like the rest of us. The human body and mind are capable of truly amazing things and if you’re reading this, you’re human.

Speaking of “I can,” I can now boulder without fear! Ask me again after my first real fall, but for now I am past my fear of bouldering. I love how I get better every time I go! I warmed up on some V2s and started to attempt my first V3 climbs. There’s a very noticeable jump in difficulty! I’m even more motivated now. Going again tonight! I should have signed up for a membership sooner, I’m getting so much use out of mine!

I also signed up for Crossfit again. I start tomorrow at 7am… will let you all know how that goes!

Pork Belly

I found pork belly in my fridge yesterday. I thought it was about time for another attempt at making delicious pork belly after I had less than great results last time. After a quick google search for “pork belly recipes,” I decided to make this. Do I ever plan in advance or have ingredients on hand? Nope. So I used dried thyme leaf and a yellow onion. I also didn’t make the gravy.

I WANT to like the crackling/rind/skin. I really do. I keep trying to like eating it, but I really hate chewing it. Maybe I’m making it wrong? I like the flavor, but the texture is just not happening for me. As always, I loved the veggies roasted in pork fat. The veggies turn out extra delicious since there’s so much fat in pork belly. I should have added way more. The thyme was fantastic. I really enjoyed the simplicity of this dish and recommend it if you are looking for an easy pork belly recipe. Maybe you’ll like the crackling better than me.

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June 9, 2011

Carnitas attempt #3

Third time’s the charm? After two disappointing tries, I finally had a success!!! I loosely followed the recipe featured here. I made just enough for myself again so I quartered the recipe. I didn’t have chile powder, ancho chile powder, or cinnamon sticks so I omitted those. I used olive oil instead of canola oil to brown the meat. I added coriander and increased the amount of cumin (so about 1/4tsp each for just 1lb of meat). I also chopped up a quarter of a poblano pepper (ancho chile is just dried poblano pepper after all) and added that into the water as well.

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The result? Perfect texture! I loved the cripsy brown edges and soft insides. The meat tore apart very easily, but still had substance. The fatty parts were especially delicious! The pork flavor definitely came out this time, highlighted by the subtle flavors of the spices. It did need a little acid – some fresh lime juice did the trick!

I will definitely make this again. I might try staying truer to the recipe and buy the chile powders for next time. But I have another recipe that I want to try next. It requires lard!! I’ve never cooked with lard before and I am pretty excited!

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June 8, 2011

Carnitas attempt #2

Nothing but blue skies last weekend, perfect for some skydiving! I only did 4 jumps on Saturday and chose to spend the rest of the sunshine doing normal people things, like hanging out with my birds… More sun and more jumps this weekend!
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Strawberries = my favorite snack this week. They are SO good right now! Perfectly ripe! (On a sidenote, I’m pretty impressed with my iPhone’s camera, pretty much all the pics on my blog are taken with my phone.)
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Mukilteo Farmers Market – Every Wednesday 3pm-7pm. Maybe it’s because I’m used to the farmers markets in Seattle, but this was so underwhelming. There’s nothing that gets me more excited than farmers markets and I was sooo excited to see all these tents at the Mukilteo beach. But it was so small! Very little produce… I snagged some local raw honey and some beautiful red leaf lettuce. My mom bought a couple of hardy fuscias. I may or may not have bought some toffee after the guy snookered me into trying them…
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Carnitas attempt #2: Pressure Cooker Carnitas
After carnitas attempt #1, I’ve been dying to try making carnitas another way. I still haven’t picked up a slowcooker, so I found this pressure cooker recipe. I used a little olive oil instead of the canola oil and used water instead of beef broth (not possible to find canned beef broth without MSG in it at my grocery store!). I also squeezed in a little lime juice. I only made a third of the recipe just in case it wouldn’t be very good and I’m so glad I did!

After browning the meat and adding the rest of the ingredients:
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Pressure cooker!
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The final result was… mushy. I actually really liked the texture of the meat, just wish it had crispy edges, which I could have attained by keeping it on the stove longer with the lid off or putting it in the oven. I did not care at all for the onion and pepper mush that resulted. I think the serrano peppers were not the right kind of spicy for the best flavored carnitas. I did enjoy the flavor of coriander and cumin together (I had left out the coriander in my last attempt), but that was completely overpowered by the peppers. It was also screaming for some salt. So my journey to make great carnitas continues! Attempt #3 is coming up soon!

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My snuggly baby Maya! She is really the cuddliest bird ever. Like I always say, she’s more puppy than bird… must have been a golden retriever in a past life.
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