Carnitas Casserole

Carnitas - I used cubed New Creation pork, salted it and cooked it slowly for several hours in orange juice, cumin and some Goya creole marinade until it fell apart.   The casserole is easy to assemble.  I put in a layer of prepared fresh salsa, because I didn't have time to make my own.  I used our local Heinen's supermarkets fresh salsa.  Then a layer of flour tortillas, then a layer of carnitas, then more tortillas, then a layer of Heinen's canned organic refried beans and white rice with cilantro and more carnitas.  I topped it off with a layer of shredded mexican cheese and baked it in a 350 degree oven.   Before serving, a corn and cilantro salsa, more of the prepared salsa and some sour cream top it all off.  Church function here we come!

Beef with Snow Peas

I took my standard beef with broccoli recipe and turned it into beef with snow peas.   I've stopped using a recipe and now just quickly marinate the sliced sirloin in mirin, soy, garlic, ginger (or ginger powder in a pinch) and some corn starch.  I took the time to take the ends off each pea pod and de-string it.  Then I steamed the pea pods, browned the sirloin in batches, and then at the end poured the marinade into the browning pan, added some extra soy sauce, mirin & water from the peas, cooked it a bit and then added the meat &  peapods.  I served it over white rice.   Most of the kids seemed to like it more than the beef with broccoli & the teenager was fighting over the peapods.  The teenager's boyfried had two helpings.

Local Bi Bim Bop

If you follow this blog you know that I get on a run and make things more than once. My second bibimbap I used fresh ingredients from the farmer's market.   I used baby Shitakes and Oyster mushrooms from Kilbuck Farms and ramps.  Tom at Kilbuck farms also sells a wild Japanese asparagus which I put in also.  Plus the farm fresh eggs.  I think I liked it better than the traditional version.