Posted at 5:15 pm
It’s summertime which is typically grilling season here in the Northeast. Granted summer is pretty much considered grilling season everywhere but unlike other regions of the country where you can actually whip out the grill year round, grilling in say December or January around here presents unique challenges. Not to say I never have. In my younger days I actually didn’t mind being outside grilling in most any weather. However I can attest first hand that grilling a steak outdoors when it’s around 10 degrees and snowing, well, it isn’t a ton of fun. And admittedly the experience looses its luster over time! Anyhow, we’ve had quite a bit of rain this summer and nowadays I prefer to leave cooking out in the elements to the
younger (did I say younger? ugh..) – I mean, more adventurous folk 🙂
Since I work full-time week night meals need to be quick and easy. And it doesn’t get much easier than cooking in a crock pot! Would you believe I owned a crock pot for years and hardly used it? I don’t know what I was thinking because I’ve discovered that a crock pot is truly a gift from the kitchen Gods. Ok perhaps that’s an exaggeration but honestly I love being able to throw in some ingredients in the morning and – voila! – by the time I’m home from work dinner is ready.
This pork carnitas recipe is quick easy and sooo delicious! When I get home I simply shred the pork, fry up a few corn tortillas and serve. You could also serve these babies in flour tortillas, as nachos, or even in a taco salad. This pork is so good and so full of flavor! Drool-worthy yep, that’s the best description I can give!
2 lb Pork Roast
1/4 cup tequila
1/4 cup chicken broth
3 cloves garlic (minced)
2 tbsp chili powder
2 tsp cumin
2 tsp oregano
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1 4 oz can diced green chiles
Spray crock pot with cooking spray. Place roast in crock pot. Add tequila, chicken broth, juice and zest from both limes. Liquid should come up to about 1/4 of the way on the roast. Add all remaining ingredients.
Cover and cook on low for 8 hours.
Serve with your favorite taco fixings and enjoy!
I used a pork loin but you can use any cut. Just make sure to remove any bones before shredding.
For the tequila I used white agave tequila but any tequila will work. You can also omit the tequila and use all chicken broth if you prefer. I feel however that the tequila enhances the flavor.
Posted at 12:18 pm
Let’s get this out of the way, I’m well aware the picture in this post isn’t great. I mean, who knew it would be so difficult to take an appetizing picture of fish? Okay, probably any food blogger out there! Add to that you have people yapping in your ear to hurry up so they can eat! <sigh> I guess I’ll just have to accept I won’t be showing my photos in a gallery any time soon. Ah well…..moving past my photography fail…..
For the record I’m not a huge seafood fan. I don’t care for sushi, crab is “eh”, and yes, I’m a New Englander that doesn’t like lobster (I should be shunned I know). It’s probably because growing up my parents didn’t eat much seafood themselves so I suppose I never really got a taste for it. It’s true that your palate can change or rather develop over time but when it comes to seafood my palate must be stuck at underdeveloped. I have tried different seafood dishes over the years and some have been fairly tasty but still, if I have the choice between fish or steak, its steak for me hands down! Which only means if I’m posting a seafood recipe it has to be something good! And this Black Sea Bass is exactly that – very good!
My husband has a friend at work that is a devoted fisherman and we are lucky that he more than happily shares his catch. Just the other day he sent over five Sea Bass fillets so these babies were about as fresh as you can get! What I enjoy most about the Sea Bass is that it doesn’t have that strong “fishy” taste – which I find quite off-putting. You know how people always say “it tastes like chicken”? Well I won’t say it – but in this case it’s true! My favorite way to prepare this fish is either pan fried or grilled with a few simple seasonings. Oil, seasoning and lemon – what could be easier? If you’re looking for a quick weeknight meal this fish is ready in about 15 minutes. Add rice or a salad and viola – dinner is served!
Ultimately, even though the picture doesn’t do this dish any justice it truly is extremely good. Feel free to ignore the picture but try the fish! You won’t be sorry!
Black Sea Bass
5 Black Sea Bass fillets
1 tbsp Sunflower oil
Lemon pepper seasoning blend (I use Mrs. Dash)
Rinse fillets and pat dry with paper towel. Sprinkle each fillet, both sides, with salt, pepper and lemon pepper seasoning. Season to taste.
Preheat pan. Add oil ensuring the entire pan is coated so the fish doesn’t stick. If using a grill, wipe the oil on the grates several times making sure grates are coated.
When pan is hot, add fillets. My pan is large enough for all five at once but cook in batches if your pan is smaller. You don’t want to crowd the pan. Cook for 6-7 minutes then flip and cook for another 6-7 minutes.
Transfer to plate and squeeze lemon over fillets.