Cuban roast pork for dinner
- Thread starter Gfeyjkuid
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Re: [email protected]
Paul M. Cook wrote:
So with that long a marinade in acidic ingredients, it doesn't get mushy?
Sounds delicious though, as any Carribean pork recipe usually does.
What's your cooking method? Braise in the marinade?
Paul M. Cook wrote:
So with that long a marinade in acidic ingredients, it doesn't get mushy?
Sounds delicious though, as any Carribean pork recipe usually does.
What's your cooking method? Braise in the marinade?
Sergeant Major
New member
"Nunya Bidnits" wrote in message
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We'll know in about 4 hours.
Dry roast low and slow. I did not rinse off the pork. I may do a braise
still as I could add the marinade to the pan and let it cook down. I am on
a mission to develop my own recipe for this dish. I'll be eating a lot of
pork in the weeks ahead.
Paul
news:[email protected]...
We'll know in about 4 hours.
Dry roast low and slow. I did not rinse off the pork. I may do a braise
still as I could add the marinade to the pan and let it cook down. I am on
a mission to develop my own recipe for this dish. I'll be eating a lot of
pork in the weeks ahead.
Paul
"Paul M. Cook" wrote in message
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30 minutes to go. The black beans are filling my place with thick aromas of
onions and cumin, garlic and lemon juice. I sliced off a piece of the
roast. Tender as butter and rich with flavor - nonetheless it cries out for
more. I am thinking of adding cumin to the marinade and some bitters,
perhaps orange zest. Maybe onions as well.
Stand by.
Paul
news:[email protected]...
30 minutes to go. The black beans are filling my place with thick aromas of
onions and cumin, garlic and lemon juice. I sliced off a piece of the
roast. Tender as butter and rich with flavor - nonetheless it cries out for
more. I am thinking of adding cumin to the marinade and some bitters,
perhaps orange zest. Maybe onions as well.
Stand by.
Paul
AJ Pfeiffer
New member
On Tue, 5 Apr 2011 18:39:23 -0700, "Paul M. Cook"
wrote:
I'll be interested to see what you think is missing. I am definitely
not an expert, but as I read the recipe my tongue and brain says there
is something missing. Perhaps a bit of sweetness? Or something with
a rounder flavor?
Janet
wrote:
I'll be interested to see what you think is missing. I am definitely
not an expert, but as I read the recipe my tongue and brain says there
is something missing. Perhaps a bit of sweetness? Or something with
a rounder flavor?
Janet
MisIndeDais
New member
"Janet Bostwick" wrote in message
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OK, this is good. First, the pork is not at all mushy. It has plenty of
texture. The crust is divine. I think that is the best part. Janet is
right, it needs something more. I think sweetness, yes. I will add a
tablespoon of sugar to the next attempt. Also, a teaspoon of cumin. Cumin
is definitely missing plus I will add more salt next time. I am close to
the flavor I seek. More time in the marinade, too. Perhaps 18 hours next
time. The crust is incredbibly good. I think just getting more flavor down
deep into the meat will yield the result I am after.
The beans are heaven. I took 2 cans of black beans and added them to a
baking dish. I diced 1 green pepper, one red onion, 8 cloves of garlic,2
teaspoons of cumin and a tablespoon of lemon juice plus a squeeze of lime.
Cooked with 2 crumbled bay leaves, 1 teaspoon of oregano and a pinch of
salt. Added that to the beans with the can water, heated to simmer then
into the 250F oven for 2 hours. The beans are out of the park. Best ever.
I think I will claim success on the beans. No improvemnet needed there.
Paul
news:[email protected]...
OK, this is good. First, the pork is not at all mushy. It has plenty of
texture. The crust is divine. I think that is the best part. Janet is
right, it needs something more. I think sweetness, yes. I will add a
tablespoon of sugar to the next attempt. Also, a teaspoon of cumin. Cumin
is definitely missing plus I will add more salt next time. I am close to
the flavor I seek. More time in the marinade, too. Perhaps 18 hours next
time. The crust is incredbibly good. I think just getting more flavor down
deep into the meat will yield the result I am after.
The beans are heaven. I took 2 cans of black beans and added them to a
baking dish. I diced 1 green pepper, one red onion, 8 cloves of garlic,2
teaspoons of cumin and a tablespoon of lemon juice plus a squeeze of lime.
Cooked with 2 crumbled bay leaves, 1 teaspoon of oregano and a pinch of
salt. Added that to the beans with the can water, heated to simmer then
into the 250F oven for 2 hours. The beans are out of the park. Best ever.
I think I will claim success on the beans. No improvemnet needed there.
Paul
"Omelet" wrote in message
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[email protected]...
Did that. I think I just need to marinate for a longer period of time.
Next time I think just a teaspoon of sugar, not a tablespoon like I wrote.
That would be way too sweet. If I can get sour oranges I think that would
be even better. These oranges were a tad bland.
Yeah, the beans are awesome. I'll be making them often this way.
Paul
news
[email protected]...Did that. I think I just need to marinate for a longer period of time.
Next time I think just a teaspoon of sugar, not a tablespoon like I wrote.
That would be way too sweet. If I can get sour oranges I think that would
be even better. These oranges were a tad bland.
Yeah, the beans are awesome. I'll be making them often this way.
Paul
s a m a n t h a
New member
"Paul M. Cook" ha scritto nel messaggio
news:[email protected]...
I can smell it from here! Can't think when I will ever again see 1/2 cup of
lime juice, though.
news:[email protected]...
I can smell it from here! Can't think when I will ever again see 1/2 cup of
lime juice, though.
"Giusi" wrote in message
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You'd think it would overpower the dish but in fact it didn't. I tried to
reverse engineer the perfect recipe once before and I used much more timid
amounts of lime juice. It didn't work out well. I tried the paste style
marinades with only a few tablespoons of citric acid and it just did not
work either. I could barely taste the citric juices.
Next attempt will include cumin and sugar and a longer marinade time.
Probably do that this weekend. This attempt was good but it can be a lot
better. I am thinking my oranges just did not have much flavor. I think I
will zest them next time.
Paul
news:[email protected]...
You'd think it would overpower the dish but in fact it didn't. I tried to
reverse engineer the perfect recipe once before and I used much more timid
amounts of lime juice. It didn't work out well. I tried the paste style
marinades with only a few tablespoons of citric acid and it just did not
work either. I could barely taste the citric juices.
Next attempt will include cumin and sugar and a longer marinade time.
Probably do that this weekend. This attempt was good but it can be a lot
better. I am thinking my oranges just did not have much flavor. I think I
will zest them next time.
Paul
On Tue, 5 Apr 2011 23:02:48 -0700, "Paul M. Cook"
wrote:
snip
There is a science behind marinades -- salt draws the moisture out of
the meat, then there is an equalization process where moisture goes
back into the meat drawing the flavorings in with the transfer.
Perhaps you should do a little 'Net research and see what proportions
will help you get the most flavors into the meat. I just don't know
the salt/liquid ratio off hand. Good luck
Janet
wrote:
snip
There is a science behind marinades -- salt draws the moisture out of
the meat, then there is an equalization process where moisture goes
back into the meat drawing the flavorings in with the transfer.
Perhaps you should do a little 'Net research and see what proportions
will help you get the most flavors into the meat. I just don't know
the salt/liquid ratio off hand. Good luck
Janet
lilmissdisorganised
New member
On Apr 6, 2:39 am, "Paul M. Cook" wrote:
Orange zest would be good, sour oranges better. Look for sour orange
juice in cans; if you find it you don't need the lime and lemon
juices, though you can use them if you like. Cumin would be good,
sugar doubtful. My experience assisting a Cuban friend with similar
dishes says one head of garlic is not nearly enough. Increasing the
marinade time would help flavorwise, don't know if it might threaten
too much textural breakdown from the acid. My friend always marinates
for a day or more. My version of Cuban-style black beans uses vinegar
(cider) rather than lemon juice. -aem
Orange zest would be good, sour oranges better. Look for sour orange
juice in cans; if you find it you don't need the lime and lemon
juices, though you can use them if you like. Cumin would be good,
sugar doubtful. My experience assisting a Cuban friend with similar
dishes says one head of garlic is not nearly enough. Increasing the
marinade time would help flavorwise, don't know if it might threaten
too much textural breakdown from the acid. My friend always marinates
for a day or more. My version of Cuban-style black beans uses vinegar
(cider) rather than lemon juice. -aem
OK, good. Yeah, more garlic. This is my next attempt: I'm reducing the
lime and lemon. I'm going to try adding orange zest for bitterness and I
will crush the peppercorns this time. I'm going to add a little sugar for
this next run. I'm going to baste more often too.
Marinate 5 pounds of shoulder for 18-24 hours in:
1 cup orange juice
1/4 cup lemon juice
1/4 cup lime
1/4 cup oregano
1 teaspoon cumin
2 heads of garlic chopped
1 tablespoon salt
1 teaspoon sugar
3 crushed bay leaves
zest from the oranges
1/2 teaspoon crushed pepper corns
Cooking for 7 hours at 225F. Baste every hour.
----- Original Message -----
"aem" wrote in message
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lime and lemon. I'm going to try adding orange zest for bitterness and I
will crush the peppercorns this time. I'm going to add a little sugar for
this next run. I'm going to baste more often too.
Marinate 5 pounds of shoulder for 18-24 hours in:
1 cup orange juice
1/4 cup lemon juice
1/4 cup lime
1/4 cup oregano
1 teaspoon cumin
2 heads of garlic chopped
1 tablespoon salt
1 teaspoon sugar
3 crushed bay leaves
zest from the oranges
1/2 teaspoon crushed pepper corns
Cooking for 7 hours at 225F. Baste every hour.
----- Original Message -----
"aem" wrote in message
news:[email protected]...
ibrahim200429
New member
In article ,
"Giusi" wrote:
Shortage? Allergy? ??
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
"Giusi" wrote:
Shortage? Allergy? ??
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
http://arabianknits.blogspot.com/
sirlix_alot
New member
On Apr 6, 4:55?pm, Ran e at Arabian Knits
wrote:
That's pretty much lime juice unless you're making fresh sweetened
lime juice for cocktails. For one camping trip I squeezed a gallon of
lime juice with my Little Pro Plus. I used 77 limes. I also boiled
up a gallon of invert sugar syrup. Folks brought a lot of tequila
too. Just yesterday, my nephew emailed me saying that he really
missed that place, which is a creek out in the middle of nowhere.
--Bryan
wrote:
That's pretty much lime juice unless you're making fresh sweetened
lime juice for cocktails. For one camping trip I squeezed a gallon of
lime juice with my Little Pro Plus. I used 77 limes. I also boiled
up a gallon of invert sugar syrup. Folks brought a lot of tequila
too. Just yesterday, my nephew emailed me saying that he really
missed that place, which is a creek out in the middle of nowhere.
--Bryan
testing_experimental
New member
"Ran?e at Arabian Knits" ha scritto nel messaggio
Just very uncommon here.
Just very uncommon here.
JGR DYNASTY
New member
On Thu, 7 Apr 2011 09:28:46 +0200, "Giusi" wrote:
The things we take for granted are vast....
--
Today's mighty oak is just yesterday's nut that held its ground.
The things we take for granted are vast....
--
Today's mighty oak is just yesterday's nut that held its ground.