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an aztec-style feast! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Yes, you can do this, and it should be very good, I think; also, reserve any remaining braising liquids and de-fat them to use as a sauce ~
I have a syringe/injector for this purpose - it allows the naranja agria to be inserted INTO the meat. The Vet should be able to procure a syringe with a fairly-large opening that could be used for this purpose, I imagine? Be sure to filter out any pulp! If you want to inject the naranja, I would recommend doing this up to 6 to 8 hours before cooking - no more than that. If the juice is on the meat any longer than 6 to 8 hours, the acids/enzymes in the citrus might work on the pork the same way acids work on fish (pork ceviche!). This would not be desireable.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas,
He is reading this right now ... Yes, he has syringes at the Clinic / Lab .... He is offering his help in preparing ... Understand totally; 6 hours marinade, no longer than 8 ... The pan juices shall be drained in cheesecloth --- of course ... We want to follow your recipe, just the perfume infusion and the basting are fabulous touches ... Our sides: oven warm corn tortillas plantains double sautéed corn on cob ( from the farm ... used to provide a side dish for the donkies and the piglets ... ) What do you serve for a Cinco de Mayo dessert ... ? Brook´s Mango, Red Onion and Radish Salad is a perfect starter for us ... Light and very Mexican ... can sub the grapes for Papaya or Maracuyá = Passion Fruit ... Grapes are not in season in Iberia right now ... Thanks in advance. Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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When I think of dessert in Mexico I always think - for better or worse - of two things: flan and grilled pineapple rings. If I were going to make a dessert for this, that's what I would make!
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas,
MEXICAN DESSERTS ...
I love fresh pineapple ... very refreshing after all these Mexican flavors ...
HERE ARE A FEW OTHER TRADITIONS ...
Fresh mango or jarred and prepared grilled
Fresh papaya
Fresh or jar Guava served with Mexican white cheese
Fresh Pithaya
Horchata - Prepared with almonds, not Valencian Designation Tiger Nuts
Mexican Chocolate Coffee Icecream !
Sugar and cinammon tortilla crisps
Corn Pudding
Thanks for your suggestions.
Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Ah, yes - I forgot these, or their cousins: sopapillas; and horchata almendra would be an excellent beverage.....
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas,
There are uncountable variations on TRES LECHES too ... In Mexico; the combined 3 types of milk are drizzled like a syrup over, brioche or pound cake ( this varies from Taquilla to Restaurant to home ) drizzled with 3 types of milk varieities: evaporated, condensed and cow milk, combined with: sugar and eggs. There is also a Mexican classic called: BUDIN de CAJETE, a brioche baked in molds and served on a bed of Tres Leches combined with banana ... Have nice evening, Margaux. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Tres leches y fresas ~ that would be a great Cinco de Mayo dessert! |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas,
I went to check the ingredients for the tres leches and cannot find Susanna Palazuellos´ recipe I posted ... Perhaps you can post the link for me ... Thanks alot in advance, Margaux. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Margi Cintrano
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Muchas Gracías Tas. Appreciate it.
Margaux.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I tried this again this year, in honour of Cinco de Mayo ~ actually, I didn't care what the date was and was simply happy to have an excuse to make it again!
The pork barbecue turned out pretty well! I essentially did it the same as last time, except the achiote paste was just a little thinner, and I used a whole pork picnic shoulder, rather than two small blade roasts. I did not add any chiles to the achiote, but did add the same extra herbs and spices to kick it up a notch. Also, I reserved half the achiote paste and slathered it on the pork about 2/3 of the way through the cook. This resulted in an attractive, crispy bark that really added flavour and texture to the dish. For a finishing sauce, I used a 50/50 mixture of naranja agria and brown sugar - it worked perfectly with the warm, spicy flavours of the pork, which was served with red beans and rice. Everything was delicious, and compliments were received!
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