Mezcalanza de Carnitas

 

Mezcalanza de Carnitas

Pantry meals are among my comfort food especiales.  

A medium sized bone-in pork shoulder blade roast, a potato and an onion inspired the idea for a "hodge podge" carnitas meal.  To add to the meal, from the store, I purchased whole fire roasted green chiles, fire roasted diced jalapenos, one large jar of thick and chunky garlic salsa and another of chipotle thick and chunky salsa.  To braise, I purchased a single large can of Mexican bee. To round off the recipe, I bought two more potaotes (large Yukon golds), a package of dried chipotle pods, one more onion and a head of garlic, and of course, fresh cilantro.  

I quartered the two onions, halved the head of garlic, but only the bottom stuck together.  The green chiles I chopped coursely, and the jalapenos came canned and already diced.  

Normally, I would just throw the entire roast, intact, seasoned and seared, into the cast iron pot, but, due to the lack of six hours, I cut the meat off the bone in medium-large pieces. I seasoned them with my Mexican spice blend (see below). 

Martin's Mexican Spice Blend

3 tablespoons smoked paprika

2 tablespoons chipotle powder or, chile molido

1 tablespoon garlic salt

1 rounded tablespoon onion powder

1 tablespoon diced dried onion

2 teaspoons white pepper

1 rounded teaspoon cumin poweder

1 rounded tablespoon dried oregano

1 rounded teaspoon dried thyme

1/2 teaspoon cinnamon 

The above spice blend is for braising or as a spice rub and is for one dish only.  To have spice blend remaining for another dish, double the recipe.  

Preheat the oven to 300-degrees. 

In a large cast iron pot over high heat, add three rounds of vegetable oil and three rounds of toasted sesame oil (if you like that smoky flavor). While the oil comes to a ripple, indicating it is hot enough to cook in, add a rounded tablespoon of flour or baking powder and half of the spice blend and toss the pork in it. Try to coat each piece of meat with it.  Add the pork to the pot with tons, to ensure each piece of meat is flat inside the pot to sear. Let the pork simmer and sear for four minutes before trying to turn the meat.  If it sticks, do not force it, as the natural sugars are developing.  Try a few minutes later. The meat will release easier.  

Once the pork has been turned, add about a half cup of the beer.  Use a wooden spoon to scrape up the burnt bits, which are pure flavor.  Afterward, add the fresh ingredients and stir with the wooden spoon. Add the rest of the beer, then the two large jars of salsa and 1/4 cup apple cider vinegar along with the liquid in the chiles cans. Don't waste the flavors!

At this point, bring the mixture to a boil.  However, if you do not have the ingredients, particularly the pork, covered with liquid, add a box or can of stock or, simply add some water.  Again, bring that to a boil, turn off the heat and cover.  Place the cast iron pot onto the lower rack and leave it alone for two solid hours. 

After two hours, chop your washed potatoes into large bite-sized wedges and place into the pot, using the spoon to push the spuds toward the bottom.  Braise for another solid hour. 

Finally, remove the pot, remove the lid (hot!!!) and allow it to cool about twenty minutes.  I served in a bowl with fresh cilantro as garnish. Add whatever else you like as garnish or condiments.  Cheese comes to mind!

Trust me, the aroma will knock you down, but in a happy way.  The flavor is warm, perfect for a cool or cold day.  The medly of onion, garlic, potato, chipotle, cilantro and the texture of pork will not let you leave without knowing that This is a perfect dish.  

As always, friends, Thank You so much for your visit!  I always appreciate your support!

Now, Go Cook For Someone You Love!❤

~Martin 

In-House Cook 

Seared T-Bone Steaks with Oven Roasted Potato Wedges with Ramps @ In-House Cook

 

T-Bone Steak with Oven Roasted Fries and Ramps

Hello Friends!  I am back for a bit.  The end of my work year is soon to be upon us and I will writing almost every day to catch up on recipes long-awaiting publication. Please stay tuned and Thank You for sticking by me!

Normally, I would write an ingredients list, but this one is all about your tastes.  I will share mine with you.  

Ramps are included in this dish.  You can grill them or gently sear them, but I roasted them with onions and potatoes.  

Ramps are also known as "spring onions".  They are in the onion family and taste incredible. My mistake was to over roast them till the greens charred. Still, the root was delicious. 

I made a seasoning mixture of smoked paprika, chipotle powder, garlic powder, salt and white pepper, and dried oregano.  If you don't know me, oregano is my secret ingredient, making people ask "What's that?"

I added major flavor to the potato wedges, along with spices, rosemary, garlic and onions. 

I cut Russet potatoes into wedges and lay them out in a foil lined baking pan. I tossed the potatoes in a little vegetable oil and generously seasoned them, and then spread them out with the lower part of garlic heads and onion wedges.  I seasoned those, too. The ramps went atop the potatoes and roasted 15 minutes at 450-degrees, then finished off for 25 minutes at 400-degrees.  The potatoes were tossed with the roasted garlic and onion and ramps.  They were insanely delicious and the best part of the meal.

I used the same spice mix to season the T-Bone steaks. I seared them to medium-rare (mine more rare than medium) and plated the feast.  Wow, aromatic, flavorful and nothing short of a real good time.  

What a fantastic Friday or Saturday date night meal!

Thank You for sticking with me, friends, for your patience, and I hope this meal inspires you to do something similar of your own.  

Now, Go Cook For Someone You Love! ❤ 

~Martin

In-House Cook

Cornish Game Hens with Sausages and Potatoes

 

Cornish Game Hens with

Sausages and Potatoes

It is no secret that I have become quite the pantry meal guy, but every now and then I love to cook a good steak (despite my poultry diet) and I love to cook a fancy meal.  Last night, I made Cornish Game Hens Stuffed with butter, garlic cloves, Mexican green onions and fresh herbs. The hens were flavorful and perfectly cooked. This is not a 30-minute meal. It will take about two hours from prep to service. While my photos show the hens on a board with herbs and onions, be assured I was ready to use everything and cook.  Otherwise, we do not want any cross-contamination of meat proteins and veg. Alright, let's get to it, shall we?

Ingredients

2 cornish game hens

1 bunch Mexican green onions or scallions

1 yellow onion

10 cloves garlic

1 pound baby Yukon gold potatoes, halved

Sprigs fresh sage, rosemary and thyme

salt, pepper

1 package four sausages (optional)

non-stick spray

butter (12 tabs butter)

Cut the Mexican green onions as you wish, or the scallions, if you use those. Slice the yellow onion into discs. Use the white bulb of the Mexican green onions for the bed of the hens in a large baking pan. Halve the potatoes. 

Preheat the oven to 350-degrees.

Line the large baking pan with foil.  Spray the foil with non-stick spray.  Place the potato halves along the inner perimeter of the baking pan. Once done, the potatoes can overlap with the onions.  No worries. Add the onion discs to the center of the pan, spreading them from left to right, as they will serve as the bed for the hens. Sprinkle some of the fresh herbs over the potatoes and onions and sprinkle salt over them all. Add about six or more garlic cloves and ten tabs of butter throughout the pan.  Save two cloves and one tab of butter for each hen.

Add the sausages to the perimeter of the pan if you use them.  For some people, Cornish hens are not enough to fill them up, so I added them, just in case.  It was a last-minute decision. 

Now, whether you wash chicken or game hens or not, prep the hens to stuff. Place the butter tabs in the hens, along with the garlic cloves and greens of the scallions, followed by as much of the fresh herbs you can stuff them with.  Place the hens over the onions and potatoes in the baking pan.  Drizzle the hens with extra virgin olive oil and season with salt and pepper.  Top with fresh thyme.  

Place the pan into the oven and bake for 50 minutes at 350-degrees (see the preheat above).  After 50 minutes, raise the heat to 375-degrees and roast for another 20 - 30 minutes.  Afterward, check the hens with a thermometer, but it will be quite ready by now.  The reason why I had planned to let it roast so long was because of all of the potatoes, onions, and sausages in the pan with the hens. 

Those golden hens and splitting sausages are not only beautiful but are aromatic and mind-blowing to the senses.  After removing from the oven, remove the hens and allow them to rest a few minutes. If you want, remove the stuffing, or, let the guest remove it.  It is all quite edible and delish!

Plate simply.  Add potatoes and onions and top them with the hen. Add fresh garnish if you wish and enjoy!  

I used Mexican green onions instead of scallions because the greens crisp up nicely during the roasting process.  I love it. 

As always, Thank You so much for your visit!  I appreciate each and every one of you!  Now, Go Cook Something For Someone You Love!

~Martin

In-House Cook

Pandemic Pantry Jambalaya

 

Pandemic Pantry Jambalaya

Hi Friends!  This meal is filling, flavorful, and aromatic as all get up.  Make this with a loved one; tag-team it!  I did, and it was fun. I am allergic to shrimp and shellfish, so we substituted sausage and chicken in place of that. It is a pantry meal and those are what I had on hand, as it was, and it worked out great. Let's get to it, shall we?

Ingredients

1 package boneless skinless chicken thighs

1 package Zatarain's Jambalaya rice

1 package four Andouille sausages

Fresh thyme

Fresh oregano

2 14.5 oz cans fire-roasted diced tomatoes

1 or 2 cans fire-roasted green chiles or,

Sliced and pickled Jalapenos

1 onion, coarsely chopped

2 - 4 garlic cloves, diced

evoo

Your choicee of spices, if any*

Cube the chicken and slice the sausages into angular discs. Add 3 tablespoons of evoo to a large skillet over high heat.  When the oil ripples, add the chicken.  Add salt, pepper and Cajun spice (if desired*). Allow the chicken to start to caramelize, getting some golden color to them before adding the sausage. Move the chicken to the perimeter of the skillet and saute the sausage in the center for three minutes.  Turn the sausages and allow them to brown for another three minutes.  Add, now, half of the onion, salt, and pepper, one can of the fire-roasted tomatoes and one can of the chiles, and combine the meats and onion thoroughly. Reduce the heat to medium-low and allow them all to cook for seven or eight minutes.  

Now, start the Zatarain's Jambalaya Rice. Follow the directions on the box.  Once you bring the water, oil, and rice mixture to a boil, add the other half of the onion and one can of the fire-roasted tomatoes, and one can of the chiles. Combine thoroughly and reduce the heat as directed and simmer. 

When the rice mixture is done, add the chicken and sausage mixture to the rice and combine thoroughly.  Allow the mixture to simmer a few more minutes together, then remove from the heat and let it sit for about five minutes more. 

Serve in a bowl and garnish with the herbs.  

This recipe will feed four-to-six easily for one sitting. Freeze half of it for another sesh if feeding two! 

As always, Thank You for your visit!  I always appreciate that.  I am out of town and watching the sunset and smelling the eucalyptus and oaks and various coastal range shrubbery while writing.  I cannot tell you how peaceful this is.  

Now, Go Cook For Someone You Love!!!

~Martin

In-House Cook

 

Seasoned Oven Roasted Turkey Thighs and Couscous

 

Roasted Turkey Thighs

Sometimes one just has to step up and take care of one's health.  I have put myself on a strictly chicken and turkey regimen for dinners and lunch for three months. I find that I actually love it!  I do not like turkey breast, that dry old tough and dry as old boots, but the thighs and legs are awesome!  Same with chicken. While I do not have a step-by-step display as I often try to show you, this dish is so easy it does not even need it.  It does need time, however.  Turkey - even the thighs and/or legs - are not 30-Minute Meal proteins. Let's get started, shall we?

Ingredients

1 package turkey thighs, bone-in, skin on

Spice mixture of salt, pepper, garlic powder

4 sprigs fresh thyme and rosemary

1 box couscous or rice, your choice

 evoo

Line a pan with foil.  Add two tablespoons of evoo or spray the foil with non-stick spray.  Preheat the oven to 350-degrees. Add the spices to the fully thawed turkey thighs all over.  Place the thighs into the foil-lined pan.  If you have oven-safe skillets, you can use that without the foil.  No need to cover it.  Roast the thighs for 45 minutes upwards to an hour, depending on your oven. 

15 minutes prior to the thighs finishing, make the couscous.  Earlier, if you are making rice. 

Once done, use a thermometer to check the temperature of the thighs. Make sure it reads "poultry".  If done, let the thighs sit and rest.  

Add herbs for garnish after placing the thighs atop the couscous or rice. I also grated fresh parmigiano reggiano into the couscous for a little salty bite. 

That is it!  Delicious flavors and fun to eat and healthy!  These thighs come in packages of two, so you can buy more to feed your family, and rice and couscous are inexpensive and go a long way!  Enjoy!

As always, Thank You for your visit!  I am grateful for you ALL!!!  Now, Go Cook For Somone You Love!!!

 

I do not own this photo.

~Martin

In-House Cook 

Pantry Pomodoro Pasta Sauce and Meals

 

Pantry Pomodoro Pasta Sauce and Meals

We are in the middle of a pandemic.  A lethal pandemic, which has caused millions to either lose or be laid from their jobs. Millions are at home, homeschooling their kids due to Distance Learning.  Times are hard, frustrating and Unemployment Benefits has become the plaything and dangling carrot for politicians to seek votes during this election. Geez, as if 2020 was not already painful, there are hungry people, hungry children, and that is not okay.  The last couple of recipes I have written have come from this neediness.  Like me, millions have not been able to keep full meals, fully healthy meals or balanced meals on their tables. Money is not plentiful, and so I hope this recipe helps families overcome.  This recipe can last upwards of four days for one or two people and  three days for up to four people. The list seems long, but it doesn't have to be*.  I will explain in a moment.  Let's get to it, shall we?

Ingredients for Carne Pomodoro Sauce

1 pound ground beef 

1 pound ground hot Italian Sausage 

(Really, you should use whatever ground meat you have or that is inexpensive you have in your freezer). 

2 28-0z cans San Marzano tomato puree 

2 14.5-ounce cans diced tomatoes with any Italian ingredients, such as oregano, basil or garlic. 

red or white wine vinegar, two or three tablespoons

1 cup starchy pasta water

2 rounded tablespoons garlic, granulated or powder

2 rounded tablespoons of granulated onion

3 rounded and separated tablespoons dry Italian seasoning 

---or---

2 rounded teaspoons dry thyme 

2 teaspoons pounded rosemary

2 tablespoons dry oregano leaves, rubbed between your palms

salt and pepper

evoo

2 tablespoons tomato paste

 prepackaged ravioli, tortellini (both, your favs)

1 package of spaghetti or long noodle pasta, your favorite

Add four quarts of water to one pot and set it on a burner at medium-low heat. 

Bring three or four tablespoons of extra virgin olive oil, aka evoo, to a ripple in a large pot over medium-high heat.  Add the two packages of ground meat.  Add a pinch of salt and pepper to season. Allow the meat to caramelize three or so minutes before you begin breaking it up.  The sausage, if you use that, will render its fat and add flavor and amazing aromas. 

Next, add the tomato paste and a hefty pinch of the dry herbs or Italian seasonings.  Stir vigorously to incorporate.  Add the canned tomato products, the vinegar and another hefty tablespoon of the seasonings. Stir to marry these insanely aromatic and delicious flavorings, about two minutes.  

If you have any fresh ingredients, add them now or at the very end of simmering. 

Elevate the heat in the pot of water to high. 

Simmer to Pomodoro (tomato) sauce for thirty minutes up to one hour.  I let it simmer 45 minutes. 

When the water comes to a roiling boil, liberally salt the water. It is the only chance you get to season the pasta.  I actually went crazy and used garlic salt.  (It's been a no-no in traditional Italian kitchens but I didn't have any actual garlic so I improvised.  Add whichever pasta you want to have this evening.  I had cheese and prosciutto tortellini.  I plated on a bowl with 

I 

I plated on a small dish and grated fresh parmigiano reggiano atop this amazing delicacy. So flavorful, aromatic, such comfort for the soul. 

It will help rid you of your woes...

temporarily, at least.  

Thank You for your time and consideration, friends.  I hope this helps, however many days you drag it out. You can freeze the sauce, too, and split up the number of dishes you use it with!

With that, Take a Deep Breath and Go Cook For Someone You Love!

~Martin

In-House Cook

 

Stuffed Bacon Wrapped Chicken Thighs with Fried Parmesan Crusted Ravioli

 

Stuffed Bacon Rolled Chicken Thighs with Parmesan Crusted Fried Ravioli

I am not sure which part of this meal I really want to blog more, the chicken or the ravioli. Both turned out fantastic. I have made chicken such as this a few times before, in different incarnations, but this was good, too.  And, both are part of this exceptionally flavorful and easy pantry meal.  Let's get to it, shall we?

Ingredients

1 package of five or six boneless skinless chicken thighs

7-10 fresh sage leaves, finely chopped

salt and pepper

Zest and Juice of one lime or, white champagne vinegar

1 package thick cut bacon, two slices per chicken thigh

1/2 cup grated Mozzarella cheese

1/4 cup fresh grated Parmigiana 

evoo 

dried thyme, 1 teaspoon

2 tablespoons whole grain mustard in white wine

Preheat the oven to 350-degrees. 

In a bowl, add the mozzarella, two teaspoons Parmigiana, salt and pepper (1/2 teaspoon each), the mustard, the zest and juice or, the vinegar, the sage leaves finely chopped and the thyme. Stir with a fork vigorously to incorporate everything. 

Meanwhile, in a baking pan lined with foil and sprayed with non-stick spray, lay out two pieces of bacon. Take a chicken thigh and open it up, using a paring knife if needed to cut tissue to open it further like a book.  Sorta.  😃  Add the stuffing length-wise, roll it up using the bacon.  The idea is, as it bakes, the bacon renders its fat and constricts, therefore keeping the stuffing inside. Repeat until you have used up everything.

Using a plane grater, grate some fresh Parmigiana over the chicken thigh roll.  I like to add a sage leaf to the face of each thigh.  That's just me, though.

Place the baking dish in the over for 45 minutes.  Low and slow is the best way to cook this.  

In the meantime, bring a couple of quarts of water to a roiling boil about 30 minutes into baking of the chicken. Add salt to the water.  Also, add grated garlic to a skillet with enough evoo in it to cover the entire bottom of the skillet and turn the heat to medium.  As the oil heats up the garlic, it will make you crazy hungry!

When the water boils, drizzle a teaspoon of evoo into the pot and add the ravioli one at a time.  The oil helps to prevent the ravioli from sticking to each other.  Bring the heat in the skillet up to medium-high. 

Use a spider or a slotted spoon to remove each ravioli from the pot and carefully and gently add it to the hot skillet. The water still on the ravioli will cause a splatter.  Be prepared!  Grate some Parmigiana over the frying ravioli.  Turn after two minutes and grate more cheese.  Remove to a serving plate. You may need to repeat the process depending on how many ravioli remain.  

When the chicken is done, about 45 minutes in, crank the heat to 400 for ten minutes.  Turn off the heat, remove the baking pan, and allow the chicken to rest.  

Let the chicken rest about five minutes. 

Serve singularly or on a famiglia serving platter.  Up to you!  I'd add a nice salad to this, maybe Caprese.  I think that'd be perfect.  

As always, Thank You very much for your time and consideration!  I appreciate your visit!

Now, Go Cook For Someone You Love!  Pantry meals are sweet, short and delicious.  Great way to go during these unusual living times.  

~Martin

In-House Cook