1 pork loin
1 cup water
2 medium oranges, washed and halved
4 cloves garlic, peeled
½ medium onion, peeled
1 large stick Mexican cinnamon stick or 2 small regular cinnamon sticks
4 bay leaves
2 tablespoons kosher salt
1 tablespoon dried whole Mexican oregano, crushed between palms
1 teaspoon dried thyme
1 cup evaporated milk
½ cup beer (nothing too hoppy or it will make the pork bitter)
hard taco shells
Add all the ingredients in a crock pot and cook on high for 4-5 hrs will pork is fork tender
Shred pork with two forks and saute in a pan to create some crispy bits.
Add to your taco bar and build your way to deliciousness !!!!!!
Happy New Year! It has been a while since I have posted. Life in graduate school can be all consuming and with the holidays and traveling back to India, I have hardly been cooking or eating right. So, I will try to be better this year and what better way to start off the year with a delicious, savoury and very English Meat Pie. The recipe is pretty straightforward. It is rich and comforting and pairs perfectly with Downton Abbey or Sherlock ! Enjoy a night on british teli with this recipe !
1.5lbs of cubed stew meat
0.5 tbsp of minced garlic
1 cup diced onions
1 cup chopped mushrooms
0.5 cups of chopped carrots
0.5 cups of chopped red-skinned potatoes
1 cup chicken broth
Winter herbs of your choice, I used a spice blend from Raw Spicebar–use what you like! (Thyme, rosemary sage etc)
Salt and Pepper to taste
2 tbsp of olive oil
3 rolls of store-bought pie crust
Heat olive oil in a pot and brown meat in batches till dark brown. Set aside.
In the same pot add onions, garlic, mushrooms, carrots and potatoes and saute for 10mins till the vegetables start to soften. The key here is to make sure the vegetables are fine chopped and relatively the same size.
Add salt, peppers, herb mix and saute for another 5-10mins
Put back the meat and add the chicken stock.
Simmer till meat is tender and the filling has a thick consistency. You do not want too much liquid since it will make for a wet and soggy pie–nobody wants that!
Cool filling completely.
Take a 6-cup jumbo muffin pan and grease with cooking spray.
Cut out pie crust to fit into the muffin pan and leave a little bit of an overhang.
Spoon in a generous amount of the meat filling.
Cover with another round of cut pie dough and crimp the edges to seal thoroughly. Cut a slit in the top crust so that the steam can escape.
Bake in a 375F pre-heated oven for 45-6omins till crust is golden
Serve hot !!!
Just because the weather has warmed up does not mean I am going to give up on a classic pairing such as pork chops and apples. Here is yet again, another speedy dinner recipe that you can have on the table in 1 hr.
Marinade pork chops with 1/4 cup apple cider vinegar, 1/4 cup white wine, 2tsp ginger, cinnamon and 1tsp of crushed red pepper flakes. Add in a bunch of rosemary, toss to combine and let it marinade on the counter for 20 mins.
In the same skillet, saute 1/2 of an onion with some rosemary, salt and pepper. Deglaze the pan with either 1/4 cup white wine, water or chicken stock. Stir in 6oz of apple sauce. Add the pork chops and allow to simmer till chops cook through. Adjust salt and pepper. If the stock tastes to sharp from the vineger, add some baking soda to it.
This is my super speedy weeknight steak dinner. ready in hr. Marinade a 1.5lbs round bottom roast or skirt steak with 1/4 cup Worcestershire sauce, 1/4 cup red wine, salt and pepper to taste, 1/2 Tbsp of whole mustard seeds and 3-4 springs of rosmary. Let the meat marinade at room temperature for 30 mins.
Bengali style fish cakes, or in this case tuna cakes. Slightly spicy and nothing like any other fish cake you might have had. For starters there is no mayo and definitely no old bay seasoning !!! Don’t get me wrong–I love a good crab cake, but this recipe is simple delicious and full of fond memories. Don’t believe me — I got my very “irish-paleted” boyfriend to love them ! You got to try these !
5 cans of tuna packed in water
1 tbsp of ginger paste
1tbsp of chopped garlic
1 tsp of cinnamon
1 tsp of cardamom
1/2 tsp of cloves
1tsp of sugar
1/4 cup chopped cilantro
4tbsp of olive oil
salt to taste
eggs and breadcrumbs for breading
oil for frying
- Blend together onions, ginger, garlic and jalapeno
- Add oil to a pan and then add the drained tuna and the onion paste
- saute for a while till the paste cooks through and no longer smells raw.
- Add salt, sugar, cinnamon, cardamom and cloves
- Saute for another good 10-15mins till the whole mixture turns golden brown (you might need to add more oil if the mixture sticks to the pan)
- Finally stir in the cilantro and allow the mixture to cool
- Meanwhile boil the potato till fork tender and allow to cool
- Mash the potato and mix in with the cooled tuna mixture. At this point taste the mixture and adjust the seasoning.
- Form the mixture into burger shaped patties.
- Dip in egg and then breadcrumb and set aside
- At this point, you can freeze the cakes or fry them. If you do freeze them, make sure you thaw them completely before frying. If they are not thawed, the outside will crisp up super fast and the inside will remain frozen.
- Heat oil in a skillet/shallow pan and fry the cake till golden on each side about 2mins per side.
- Serve hot !!!!!!
Hello readers ! It has been quite a while since I have posted. The last few months have been a whirlwind with the holidays and my travel back home to India. It took me a while to settle back into the pace pf things and I realized that I had stopped cooking for myself and had reverted back to the old habit of eating caned soup and vending machine granola bars ! The very thing I wanted to avoid and which is why I started writing this blog !!!!!! Anyway ! I am back and here with our Valentine’s Day meal ! Nothing says love like a big bowl of rich beef stew ! Thank you Ina Garten for the recipe !
6 beef short ribs, trimmed of fat
Freshly ground black pepper
1/4 cup good olive oil
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary sprigs
Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock
Season short ribs with salt and pepper and fry in a large Dutch oven till golden brown and set aside.
In the remaining oil add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and cook for 2 hours or until the meat is very tender.
Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce