What did you have for dinner II?

#10,435
#10,435
JCHateSteve said:
Katsu Curry, I made all three types of curry I know how to make this week.

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Me too! Had family visitors (eating in the back yard in the dark), and for reasons that made sense at the time, I made two full meals:

Lechon Asado (roast pork with a garlic/citrus mojo)
Cuban black beans

Chicken katsu curry
Sichuan sautéed green beans
(rice with both meals)

Pecan pie tarts for desert

Thank God the meringue failed, or I’d still be cooking. 😴
 
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#10,436
#10,436
VolNExile said:
Me too! Had family visitors (eating in the back yard in the dark), and for reasons that made sense at the time, I made two full meals:

Lechon Asado (roast pork with a garlic/citrus mojo)
Cuban black beans

Chicken katsu curry
Sichuan sautéed green beans
(rice with both meals)

Pecan pie tarts for desert

Thank God the meringue failed, or I’d still be cooking. 😴
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That's a ton of cooking. I still need to try my hand at mojo,
 
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#10,439
#10,439
Here’s one:

Mojo Marinade (ludicrously insufficient cumin - I use at least as much cumin as oregano, and it’s measured in tablespoons)

We also use a second head of garlic (individual cloves instead of smashing the whole thing - make 10-12 stab wounds on the pork and insert a whole clove of garlic in each one when you marinate it. Remove the cloves before roasting/grilling so they don’t scorch.

I’ve never found a true bottled sour orange juice. The link in the recipe is to a marinade, not juice. I bought some El Mexicano “juice” that’s actually a thin, watery ade. I make a sub using 2parts orange juice to 1 or more part lime juice. Not great, but short of moving to Miami, it’s the best I’ll be able to do.

We make the marinade the night before and add it to the pork, leaving overnight. We’ve made it in the crockpot, and it’s good, but you don’t get the crispiness, and the house doesn’t smell quite as amazing for the hours that it’s roasting in an oven. Grilling is wonderful too, but the weather’s too iffy this time of year (Hubs is a charcoal snob.)

We didn’t have nearly as much leftover pork as we had hoped!
 
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#10,440
#10,440
VolNExile said:
Here’s one:

Mojo Marinade (ludicrously insufficient cumin - I use at least as much cumin as oregano, and it’s measured in tablespoons)

We also use a second head of garlic (individual cloves instead of smashing the whole thing - make 10-12 stab wounds on the pork and insert a whole clove of garlic in each one when you marinate it. Remove the cloves before roasting/grilling so they don’t scorch.

I’ve never found a true bottled sour orange juice. The link in the recipe is to a marinade, not juice. I bought some El Mexicano “juice” that’s actually a thin, watery ade. I make a sub using 2parts orange juice to 1 or more part lime juice. Not great, but short of moving to Miami, it’s the best I’ll be able to do.

We make the marinade the night before and add it to the pork, leaving overnight. We’ve made it in the crockpot, and it’s good, but you don’t get the crispiness, and the house doesn’t smell quite as amazing for the hours that it’s roasting in an oven. Grilling is wonderful too, but the weather’s too iffy this time of year (Hubs is a charcoal snob.)

We didn’t have nearly as much leftover pork as we had hoped!
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That sounds really good. What cut of pork do you use? I'm thinking rotisserie for this. I'm a charcoal snob as well. The rain doesn't stop me. I have a carport for that lol. The wind and cold will put me off sometimes, these days.
 
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#10,441
#10,441
JCHateSteve said:
That sounds really good. What cut of pork do you use? I'm thinking rotisserie for this. I'm a charcoal snob as well. The rain doesn't stop me. I have a carport for that lol. The wind and cold will put me off sometimes, these days.
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Today it was a 5# shoulder, which apparently (and mysteriously) is called a butt? It’s sort of potluck what we can find in stores, especially bone-in or not. Most of the time it’s only the two of us.

One use for leftovers: Cuban sammiches, omg.
 
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#10,444
#10,444
VolNExile said:
Today it was a 5# shoulder, which apparently (and mysteriously) is called a butt? It’s sort of potluck what we can find in stones, especially bone-in or not. Most of the time it’s only the two of us.

One use for leftovers: Cuban sammiches, omg.
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A "Boston Butt" is actually a pork shoulder. I use it for pulled pork all the time. I'm not familiar with a #5 shoulder, it could also be a picnic shoulder, which is a little further down the leg and a little fattier.

I love a frikin Cuban. So good.

The bone in part probably rules the rotisserie out. But I'm gonna have to look into that.
 
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#10,445
#10,445
JCHateSteve said:
A "Boston Butt" is actually a pork shoulder. I use it for pulled pork all the time. I'm not familiar with a #5 shoulder, it could also be a picnic shoulder, which is a little further down the leg and a little fattier.

I love a frikin Cuban. So good.

The bone in part probably rules the rotisserie out. But I'm gonna have to look into that.
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Ours was boneless. I think we bought it at Costco, and yes, it was a Boston butt weighing 5#. Or so they called it. Pork parts naming gets pretty frisky, it seems.

I never had fresh pork, other than pork chops, growing up. I’m still learning all the body parts and what can be done with them. This stuff is so juicy!

— @joevol33 , no this doesn’t need to go in the out-of-context thread!!
 
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#10,447
#10,447
VolNExile said:
Ours was boneless. I think we bought it at Costco, and yes, it was a Boston butt weighing 5#. Or so they called it. Pork parts naming gets pretty frisky, it seems.

I never had fresh pork, other than pork chops, growing up. I’m still learning all the body parts and what can be done with them. This stuff is so juicy!

— @joevol33 , no this doesn’t need to go in the out-of-context thread!!
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OMG, 5 LB not #5. My brain isn't working.

I've never kept pigs or any other livestock for that matter. I just have a passion for BBQ so I learned the proper cuts of pig. Fresh sausage is the only pork I've ever had. I generally buy my stuff at the grocery store. The State of Tennessee and the City of Kingsport don't pay us enough to make the butcher a regular thing either. I'll give a boneless butt a try on the rotisserie. That thing can make a shoe juicy. I don't see them very much. But I'll find one.
 
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#10,448
#10,448
JCHateSteve said:
OMG, 5 LB not #5. My brain isn't working.

I've never kept pigs or any other livestock for that matter. I just have a passion for BBQ so I learned the proper cuts of pig. Fresh sausage is the only pork I've ever had. I generally buy my stuff at the grocery store. The State of Tennessee and the City of Kingsport don't pay us enough to make the butcher a regular thing either. I'll give a boneless butt a try on the rotisserie. That thing can make a shoe juicy. I don't see them very much. But I'll find one.
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Yeah, sorry🤪, I bookmark recipes and retitle them as necessary with a ton of abbreviations. Here’s my lechon asado page lol (note: none of these combos of weight and cooking method ever actually match what we have and how we want to cook it):

1609651509925.png
 
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#10,450
#10,450
JCHateSteve said:
Wow, your more organized than me.
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At 66, my memory for where-did-I-see-that-killer-recipe isn’t so hot, so I bookmark frantically. It’s still not perfect, especially when a link goes dead, but it’s pretty handy.

Here’s the main subcreen for recipes (it goes on), and each one splits out in more and more subscreens. I save a recipe to multiple categories when needed. I’m highly ADHD, meaning that my brain wants to have everything out where I can see it, which is fatal (especially at work.) So I learned to create file systems and cross-references. Works for me. Signed, retired data analyst. 🤪

1609652608396.png
 
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