“Its not what you look at that matters, its what you see.”
― Henry David Thoreau
― Henry David Thoreau
January 13th, 2012
I purchased a screenplay software yesterday and started cleaning up previous “blog” entries where I had placed excerpts from the movie in creation. Thoreau is slowly but surely taking the introductory place within each entry and will continue to do so through the end of Spring as this Winter 2011/Spring 2012 journal copulates self transformation. My Walden is about to get a stroke of sunburst today as I call back the Food Network & my lawyer suits up before the judge in requisition of binding arbitration. I feel better today, maybe it was all that gnarly fiber I consumed yesterday afternoon?
For those of you new to the tuning of “the Word of Chi” – I now place a link to a song for your enjoyment to listen to as you read on through my whimsical mind. I find music to be one of mankind’s greatest accomplishments, it can move you through an emotion, it can build you up when all else has been but striped away, it can carry your thoughts to reaffirmed conclusions. I still have to go back through and put a little more love into the selections & I’m open to your suggestions per any one entry.
Enough with background noise – today is beautiful with promises pursing upon my inner lip. I have a steaming cup of Earl Grey Tea (no beans to be found) and Mr. Wilson has just returned from Whole Foods with some high fiber cereal & flax seed – healthy mush in a bowl morning!!! Still to shower, hum some Nam Myoho Renge Kyo, then the ominous gym . . . but first let’s talk some everyday facebook food.
Facebook is forever tainted with tidbits of culinary innovations, for example just yesterday Kyle proclaimed he’d cooked his best balsamic chicken (note: your song today is compliments of Monsieur Kyle), Chef Andrew Spurgin shared his Black truffle masterpiece for the Cooks Confab Dinner last night, Tommy Gomes sporting his seafood specials at Catalina Offshore, Matt Gordon heralded for his second election to San Diego’s 50 people to watch as a top chef, Chef Jenn Felmley is reading up on the history of culinary arts . . . food is such a part of our everyday lives and such a simple form of enjoyment it’s good to see active participation in knowing where our food comes from be it a farmer, a fisherman or our own bandaged sauté pan. Share the gift of food with yourself, friends & family – the rewards are endless!
The recipe I’m attaching today is somewhat easy to accomplish and over-the-top delish – I had it on my menu at Eden in case anyone remembers. The anniversary of that project now recently come to pass, I’m excited to visit San Diego next week to see old friends and touch base with new ones. Life continues to press on, just like the fiber rummaging through my system . . I am literally at inner peace!
With Culinary Blessings,
Chef Scotty
Recipe for Jerked Pork Carnitas with Plantain Hash
Something about the fat drippings in Pork Carnitas that just gets the whole oral fixation thing going . . . now add some of my plantain hash to balance out that salt with some al dente sweetness (we won’t even go there with the banana references).
Ingredients:
· 3-4 pound pork shoulder roast (Boston butt)
· 1/4 cup orange juice
· Juice of one lime
· 1 cup spicy salsa (add fresh serrano or jalapeno for additional kick)
· 1 teaspoon each of cumin, coriander, allspice, paprika, black pepper
· 4 cloves of crushed garlic
· 1 teaspoon ginger, minced
· 3 tablespoons brown sugar
· 3 tablespoons kosher salt
Preparation:
1. Remove excess fat from the pork. No need to remove all of the the fat - just the really big pieces. Cut the pork into 3 or 4 pieces and sprinkle all over with salt and pepper.
2. Place all the ingredients in the crockpot and cook on low for about 6 hours, or until pork is very tender and can be pulled apart easily with a fork.
3. Line a rimmed baking sheet with foil. Preheat the broiler.
4. Shred the pork, and place in on the baking sheet. Pour the sauce from the crockpot over the pork and mix gently.
5. Broil meat, turning once, until brown and caramelized around the edges, or desired amount. (about 5 minutes)
Plantain Hash Recipe
Ingredients:
· 1 tablespoon low-sodium soy sauce
· 3/4 teaspoon salt, divided
· 3/4 teaspoon dried thyme
· 1/4 teaspoon ground ginger
· 1/4 teaspoon ground red pepper
· 1/8 teaspoon ground allspice
· 1 pound pork carnitas – see recipe above
· 1 1/2 tablespoons vegetable oil, divided
· 1 tablespoon butter
· 1 1/2 cups coarsely chopped onion
· 1 cup chopped green bell pepper
· 2 large yellow plantains, chopped (about 3 cups)
· 1/2 teaspoon black pepper
· 4 garlic cloves, minced
· 1 teaspoon habanero hot pepper sauce
· 2 tablespoons chopped fresh cilantro
Preparation
1. Combine soy sauce, 1/4 teaspoon salt, thyme, and next 4 ingredients (thyme through pork); toss well to coat.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 4 minutes or until done. Remove from pan; keep warm.
3. Add the remaining 1 tablespoon oil and butter to pan. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally.
4. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro.
Note: Use semi-ripe plantains--not green or soft, ripe black ones. The plantains brown better if not stirred too much as they cook. Look for bottled mango slices in the produce section of the supermarket.
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