Archive for the "PORK" Category

Personal Chef Lake Tahoe. Chef Amy Lynne.

8-10 SERVINGS

These little bundles of joy 🙂 can be served as a vegetable side dish or an appetizer! Good applewood smoked bacon is the best and I personally like thin sliced bacon for this recipe. I have used thick cut bacon before and it tends to split and break when wrapping. Baking these in the oven make sure that the bacon is cooked through. Lets be honest, people don’t like soggy bacon. Hope you enjoy! 

INGREDIENTS

  • 4 Tablespoons olive oil
  • 4 Shallots, minced
  • 4 Garlic cloves, minced
  • Fresh ground pepper
  • About 1 – 1 ½ pounds of green beans, 1-2 bundles per person
  • 2 pounds of Applewood Smoked bacon

PREPERATION

  1. Preheat the oven to 350°.
  2. Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
  3. In a saute pan on medium heat, add olive oil and shallots, saute until translucent. Add garlic and fresh ground pepper. Cook until fragrant and cool slightly after.
  4. Toss the shallot mixture with the green beans. Divide the green beans into 16 equal portions, about 6 beans each. Gather each portion into a neat bunch and wrap a slice of bacon around the bundle to hold the beans together. Place the bundles on the prepared baking sheet with the loose ends of the bacon underneath.
  5. Roast until the bacon is cooked through and golden brown, 20 to 25 minutes. Let stand for 3 to 5 minutes and serve!
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Lake Tahoe. Personal Chef. Amy Lynne. Mexican food.

8 SERVINGS

Pork Carnitas are one of my top ordered items when I go out and eat Mexican food. Sometimes I find a place that serves an amazing batch of Carnitas to remember. Sometimes I think they just boiled the meat in water, not so good. This pork Carnitas recipe is good, the cinnamon is the secret weapon. Turning plain pork shoulder into with crispy pork perfection. Enjoy!    

INGREDIENTS

  • 4 to 5 -pounds boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
  • 2 about tablespoon coarse sea salt
  • 2 tablespoons canola or coconut oil
  • 2 cinnamon sticks
  • 1 tablespoon chile powder
  • 1 tablespoon ancho chile powder
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 6 cloves of garlic, peeled and thinly-sliced
  • 1 yellow onion, sliced

PREPERATION

  1. Heat the oven to 350F degrees.
  2. Rub the pieces of pork shoulder all over with salt.
  3. With a dutch oven set the stovetop to medium high and heat the oil. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches. Be careful of oil splatter.
  4. Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan to release all the tasty brown bits.
  5. Add the pork back to the pan and add enough water so the pork pieces are 2/3rd’s submerged in liquid. Add the cinnamon sticks and stir in the chile powders, bay leaves, cumin, garlic and onion.
  6. Braise in the oven uncovered for 3 1/2 hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.
  7. Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, discarding any obvious big chunks of fat.
  8. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.

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Sopes are actually easy to make. You can fill them with any type of meat or sautéed vegetables. Serve them as a appetizer or main entree.

Amy Lynne Personal Chef Services, Lake Tahoe.

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Ingredients:

  • 1 cup masa harina
  • 3/4 cup warm water
  • 1/4  cup vegetable oil
  • 3 links of chorizo
  • 1 can of black beans
  • 3 tablespoons creme fraiche thinned with a little water or lime juice
  • Crumbled queso fresco, for garnish
  • Cilantro, for garnish

Directions:

  1. Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
  2. Put the masa harina in a large bowl, pour in the warm water and get your hands in there, kneading until you have a dough. You want to have a nice, moist dough, add more water if it’s dry. If you add too much water and the dough is sticky, just add more masa harina.
  3. Break the dough into four equal pieces and roll each one into a ball. Cover balls with a damp paper towel to keep dough from drying out. One at a time flatten dough with the palm of your hand until they’re a thin circle about 1/4 inch thick.
  4. On medium high heat, add a little bit of the oil to a sauté pan and heat till nice and hot. Carefully add the first sope and cook until little brown blisters appear on the bottom, about 1 minute. Flip with a spatula and cook again for another minute. Transfer cooked sope to baking sheet, to keep warm in the oven. Repeat with the remaining 3 sopes, adding a little more oil if you need to. Keep them in the oven until your ready to plate.
  5. In the same sauté pan add a few tablespoons oil and add chorizo, removing from the casing. Cook until meat is crispy and cooked though.
  6. Arrange the sopes on a platter, top black beans, chorizo, queso fresco, cilantro and crema. Serve and enjoy!

Amysign

 

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