Charred salsa verde: it’s salsa, but green! And with more fire!So last week we introduced you to our beloved crispy carnitas tacos, and waxed poetic about our love for the crunchy bits. BUT there’s more to this love story. Because you know what couples beautifully with pork carnitas?
Salsa verde. Or even better?
CHARRED salsa verde!
…With the veggies cooked over the grill until toasty and delicious! I don’t know what it is about food cooked over a fire, but it’s always like 10000% better than food cooked any other method, amiright? Not to mention it’s a great way to pass the time while your carnitas gets crisp. AND it’s easy easy easy. Throw veggies on grill, take veggies off!
This easy recipe for Crispy Carnitas Tacos turns pork shoulder into juicy, caramelized heaven. Add a fresh tortilla and you’ll never want to eat anything else, ever again.
Ah pork, the meat that keeps on giving. It is a staggeringly versatile protein. From BBQ ribs, to Asian meatballs, and now… carnitas! This deceptively simple recipe has an incredibly complex and tasty final product, perfect for tacos, breakfast hash, or just out of hand eating!
But in this case tacos.
What is carnitas, you ask?
Well, besides DELICIOUS, it’s a Mexican pork shoulder dish. The pork is slowly simmered – traditionally in lard! – until it’s super tender and juicy. This recipe takes that concept and pushes it a step further. OH YES!
Pop quiz: what’s everyone’s favorite part of roasted meat? The crispy bits. Yeah, those little pieces of dark, caramelized meat that pack flavor and crunch in every bite.
Well, today is EVERYONE’s lucky day. Because this carnitas recipe combines the tenderness of slow-cooked meat with crispy cooked edges. And it rolls it all up in a tortilla. TA-DAAA!
It’s breakfast for dessert – or dessert for breakfast? – with these fluffy Pancake Cupcakes, topped with a buttery melt-in-your-mouth Maple Bacon Frosting.
How many of you wake up (almost) ever morning and try to figure out a way to justify eating dessert for breakfast? No one? Just me? I can live with that. And this recipe for pancake cupcakes is just the excuse I need.
PANCAKES PANCAKES PANCAKES!!!
Pancakes really hold a special place in my heart. Growing up, they were a Sunday tradition, and I would probably count them among the first recipes I ever made. There is something very comforting about chowing down on a big plate loaded with fluffy pancakes, dripping with butter and syrup. Um, I’ll uh, be right back…
[Wipes syrup from mouth…] Where were we? Right! Pancakes! So they’ve always been delicious, but when I got older, and started to learn of the deliciousness of alcoholic libations (and the unfortunate results of excessive enjoyment), I also learned how awesome they are as drunk food. I became a vocal advocate for the post-party pancake run. In fact, Liz once played a voicemail for me where I could clearly be heard yelling in the background “PANCAKES PANCAKES PANCAKES! WHO ELSE WANTS SOME?!”. And if I didn’t manage to get a stack of ’em at the end of the night, you can bet the odds were pretty good I was going to first thing in the morning. So the last meal of the day, or the first the next day. Not unlike…. DESSERT AND BREAKFAST! I rest my case. (more…)
A Kentucky Bourbon Mule combines the best parts of a Moscow mule (tart and spicy juices!) with the depth of bourbon and freshness of mint.
As I mentioned in our last post, the weather here in Houston has been downright beastly. Conditions that make you hesitate before you venture somewhere that isn’t air conditioned. Unless it’s outside to grab a handful of mint to make these delightful Kentucky Bourbon Mules!
My introduction to the mule (albeit the Moscow variety) came at my sister’s wedding. It was their signature cocktail, and while I’d seen the drink on various menus, I’d never ordered one as I’m not too much of vodka drinker. Well that was my mistake. They were great! The tartness of the lime, the spiciness of the ginger beer, and of course, the inhibition neutralizing vodka, come together for one refreshing beverage. (I even danced.)
But the Kentucky bourbon mule came later…
This blueberry crumb pie is perfectly juicy with a subtly spiced filling. The crispy brown sugar crumb puts it over the top!
Hello readers, and a belated Happy Birthday America!
Summertime means many things: the ungodly Houston summer weather (this 4th of July was somewhere between a nuclear powered sauna and the 7th circle of hell), grilling absolutely everything possible (we’ve had good luck with a grilled potato salad), and as much fresh fruit as I can eat. While you can get berries pretty much year round, they’re fresher and better in the summer, and the best possible way to eat berries is in a pie!
This blueberry crumb pie recipe is one that my family has been using for years.
The crust is slightly sweet, and pairs nicely with the juicy blueberry filling. It’s also has a ton of butter, so it’s a little tricky to work out, but worth the effort. You are, of course, welcome to use whatever crust you like best. The filling has a few slightly unusual additions that really set it apart from your average blueberry – a little nutmeg, ginger, allspice, and – wait for it – creme de cassis. They may not be typical ingredients, but I’ll tell you what: Liz hates blueberries, and Liz loves this pie. True story! She’s requested it on more than one occasion, and she couldn’t put her finger on just what tasted so delicious. Well, whether it’s the spices or creme de cassis (we know it’s not the blueberries), this is basically the blueberry pie to end all pies. Oh, the brown sugar crumb doesn’t hurt either. (more…)