Saturday, June 26, 2010

Slow Cooked Pork Tingas

This is a Rick Bayless recipe from his superb cookbook Mexican Everyday. This is so easy and the flavors are amazing for so little work. I am lazy and I don't prepare the optional last step Rick suggests (draining off the pan drippings, boiling those down, frying chorizo and mixing it all together yada yada). I take the lazy cook's route and eat this after the pork has cooked down to tender deliciousness. Pork tingas make excellent tacos. After I cook the tingas, I serve them on warm corn tortillas with goat cheese, avocado and cilantro.

Slow Cooked Pork Tingas

2 lbs boneless pork shoulder (I used Boston butt) trimmed of fat and cut into cubes
2 cans of diced fire roasted tomatoes (use one 28 oz can or two 15 oz cans)
1-2 chipotle chiles en adobo - cut into strips
1 T chipotle chiles adobo sauce
1 T Worcestershire sauce
1 t dried oregano (I used Mexican oregano)
3 garlic cloves minced
1-2 yellow onions, diced
4 Yukon gold or red potatoes, cut into chunks
Salt & pepper

Into the bottom of a slow cooker, spread out the potatoes and cover them with the chunks of pork. In a medium bowl, mix together the canned tomatoes, chipotle peppers, the adobo sauce, garlic, oregano, Worcestershire, salt and pepper. Pour the mixture over the pork.
Cook on low for about 8 hours or until the meat is falling apart tender.
Drain the pan drippings off and discard. Gently shred the pork. Serve the pork/potato mixture on warmed corn tortillas topped with goat cheese, avocado, cilantro and red onions. You could substitute Mexican queso fresco or feta cheese in place of the goat cheese.

Makes several servings (about 10?). Leftovers are great.

Sunday, June 13, 2010

Watermelon Margaritas

This is an easy summer drink to whip up when watermelons are plentiful. It is sweet and fruity with a nice kick of tequila. My husband (who doesn't especially like watermelon) sucked down four of these the first time I made them.

Watermelon Margaritas

1/2 C. sugar
1/2 C. water
2 C. seedless watermelon, chopped into chunks
1/4 C. lime juice (about 2, juiced)
1/4 C. triple sec
2/3 C. tequila

Place sugar and water into a small pan and bring the pan up to a boil, let the water/sugar mixture boil for 1-2 minutes. Remove from heat and cool.

Place the watermelon chunks, lime, triple sec and tequila into a blender and whirl it up. Add the cooled sugar syrup and a handful of ice, blend well. Serve on the rocks, makes about 4 large or 6 average sized servings.

Tuesday, June 1, 2010

Apricot & Peach Cream Tart

Well, it has been awhile. I can't believe two months have passed since I posted anything. I've been busy. The weather has been so nice in Austin, so when I haven't been working I've tried to get outside as much as possible. Plus I have a crappy camera, so I'm also using that as an excuse for the lack of recipes.

A couple of weeks ago at the farmers market, several farmers offered Texas peaches. Peaches in May are unheard of for this Ohio girl. I found one stand with peaches and apricots. Oh my, I love apricots. I bought enough to make a tart. The key to this tart is the incredible butter crust. It reminds me of shortbread cookies, crumbly, buttery and sweet. This has been my go to tart crust for years, it is nice baked and stuffed with fruit or lemon curd. You can do many things with this crust. So if you don't like apricots and peaches (and really who doesn't?), at least try the crust.

Apricot & Peach Cream Tart

Crust Ingredients:

1 + 1/2 C. all purpose flour
1/4 C. sugar
1/2 C. butter, cut into cubes
1 egg yolk
1/2 t. vanilla
pinch salt

Place all ingredients into a food processor and whirl it up until the dough is a uniform, crumbly consistency. Press into the bottom and up the sides of a tart pan with a removable bottom. Par bake at 325 for 25 minutes or until golden brown in color. Remove from oven and prepare filling.

crust, prior to baking

Tart Filling:

3 - 4 peaches, peeled and sliced
10 apricots, pitted and sliced
1/2 C. sugar
1/4 C. brown sugar
3 large eggs
1 C. sour cream
1/4 t. cinnamon
1/4 t. nutmeg
1/4 C. chopped almonds

Combine eggs, sour cream and 1/4 cup of the sugar. Beat well and pour into the par baked tart crust. In another bowl gently combine the fruit, remaining sugars, cinnamon and nutmeg. Spread over the top of the tart and scatter the chopped almonds on top.

tart, prior to baking

tart, after baking

Bake at 325 for 45 - 50 minutes or until the custard looks done. Allow the tart to cool for at least an hour and remove the sides of the tart pan. Serve immediately.