Just wanted to share this wonderful recipe and blog that I came across yesterday:
The carnitas were delicious. I usually try to doctor everything up, but restrained myself here and was very very pleased with the simplicity of this dish. Had them last night rolled in tortillas and tonight as a topping for nachos.
Interesting. This recipe is very similar to an epicurious recipe that I found out about on this board. My SO is a huge carnitas fan and it was fantastic to find a recipe that didn't call for cooking the pork in lard.
Here's the epicurious recipe, called Crispy Pork with Avocado Salsa:
Thanks for sharing, and you have a nice blog. As a photographer, I enjoyed the closeups!
I do have to question your sensibilities, however, seeing as how you have a "canned" version of King Ranch Chicken Casserole that makes me queasy from memories.
Occasionally I used to have dinner with a bachelor friend. In his small apartment, he cooked mostly fried foods. He always got sweet and sour pork at the Chinese restaurant. He was hopeless. He just wanted quantity. When he invited me over, he invariably made this huge casserole, with everything from a can or jar, processed cheese and skin-on chicken thighs, put in whole and half cooked. I think he also threw in peas and carrots. I could hardly eat it.
thank you for that, akp! i too love carnitas, and those looked very tasty indeed!
the puffy tacos looked good, too: http://homesicktexan.blogspot.com/2007/06/good-bad-and-puffy.html
and the king ranch chicken casserole: http://homesicktexan.blogspot.com/2007/10/king-of-casseroles-king-ranch-chicken.html
and NINFA's GREEN SAUCE: http://homesicktexan.blogspot.com/2007/01/salsa-salvation-ninfas-green-sauce.html yay! man, i am so hungry, now.
danhole here on chowhound gave me some interesting links on "ninfa's" history. http://chowhound.chow.com/topics/5474...
shout out to danhole! thanks girl! i hope your ike recovery is complete, and your condiments well-stocked ;-).