gregoryz Profile - Allrecipes.com (10734184)

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gregoryz


gregoryz
 
Home Town: Painesville, Ohio, USA
Living In: Wilton Manors, Florida, USA
Member Since: Aug. 2006
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Italian
Hobbies: Music
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Disturbed Concert
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Recipe Reviews 23 reviews
Simple Carnitas
I live in South Florida, home to some amazing Mexican/Cuban restaurants and Carnitas is one of my favorite. This is a great recipe that a made as written a couple times and have since finish tweaking (after a couple years of trying) to match what we get down here and it's pretty close. 1. I juice the oranges as I found cooking with the rind adds a bit of a bitter taste. 2. Added 2 seeded and halved jalapenos (this does not make it spicy because the seeds are removed, just adds flavor). 3. Added a bunch of cilantro (I wrap/tie the cilantro, peppercorns, garlic and bay leaves in cheese cloth. this makes the skimming easier and the peppercorns wont get stuck in the meat chunks, which happened for me). 4. Added a 10 oz bottle of Sour Orange (Badia or similar, usually found in ethnic section of food market). 5. Finally our Carnitas are served crispy. I break into smaller chunks (instead of shredding) and fry in a little canola oil in a cast iron skillet on high heat so the outsides get crispy. Serve with warm tortillas and crumbled Quesa Fresco (white Mexican) cheese. One more TIP.... IMPORTANT TO COOL AND STORE IN THE LIQUID UNTIL YOU USE (I make the day before and refrigerate over night. This keeps the meat moist. I ALWAYS make extra, freeze the meat IN THE JUICE and it stays moist and delicious! :-)

15 users found this review helpful
Reviewed On: Sep. 7, 2013
Pesto
Three words- A-Ma-ZING! Made exactly as directed (no parsley) and toasted the pine nuts. Froze as directed in tiny containers with a float of EVOO. MAKE THIS YOU WILL LOVE IT!! Thanks Anderval!

0 users found this review helpful
Reviewed On: Apr. 25, 2013
Cajun Blackened Catfish
This is a WONDERFUL blacking season (THANKS Paul!). I have made this a few times. It is best to just make 3x or 4x and keep in a jar for future use. ALSO, I melted the butter (i used salted) and brushed it on the fish; then sprinkled the seasoning on the fish and blackened in my cast iron pan (outside on my gas grill burner) without adding any additional butter/oil and it was FANTASTIC! The seasoning stayed on and crisped nicely.

4 users found this review helpful
Reviewed On: Oct. 26, 2012
 
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