Puerco Pibil

I have achiote paste.
And, I'm not afraid to use it!

I just couldn't listen to Rick Bayless rave about it any more without trying it. Rick is the Chef on Mexico - One Plate at a Time on your local PBS station.

And, of course, since I was in a Mexican market, I also bought some fresh Queso Fresco (not to be redundant) and some corn tortillas. (Sorry Meg, just look away...) Then I realized it was only lunchtime so I had to bring my groceries into work with me b/c it's cooler in my non air conditioned office than in my car.

D'oh!

BTW, is it a law or something that all the men in the market have to flirt with the gringa? Not that I mind...they're just ensuring my return trip.
So, that's what it looked like after 22 hours of marinating.

Isn't it cute? A new home in banana leaves.
Who knew they were only a buck a frozen bag at the market?

Three hours later - 25 hours total - my patience was rewarded.

So, how did it taste?
Here's the scoop. I like its subtle citrus and vinegar taste. I absolutely ate all of my lunch. But, I can't say I loved it - yet. I was missing a few key hardware pieces - specifically a coffee grinder and a bar blender - so, my pibil is a bit lacking.

My fault.

I give myself only a grade of B for following the recipe. I used fresh squeezed OJ and lemons as called for. However, I used ground spices.

I know, I know!
It would make AB cry.

Next time I will definitely blend everything and I will grind my own spices. I swear on my collection of Good Eats DVDs.

(Waiting for the next 20% off BBB coupons. I believe in researching hardware, knowing exactly what you want and buying that once. No substitutions.)

I believe that Rick Bayliss wraps his pibil in banana leaves and then adds some water, covers, and cooks low and slow. And, that's what I did.

I plan on buying Rick Bayliss' DVDs and I think I will try his recipe exactly. (His oven version, that is. I won't be digging a roasting pit in my backyard the way he and his daughter did.) I know I used the brand of achiote paste, "El Yucateco", that he uses in his show - but I don't know if I used the right amount. I am almost positive Rick uses limes and not lemons. I don't think the Yucatan even has lemons.

So, I am glad I made it. I will absolutely make it again.
But, I will wait until I have the hardware to make it right.

OK, next up - Tamales.
Meg...just look away.
I know it's painful...but I actually LIKE corn tortillas.

Precious peices of porky goodness

I have puerco pibil marinating in the fridge :)
The flavors of achiote,
vinegar and
fresh squeezed orange and lemon juice
should be wonderful tomorrow.

Since I hand cut the marinating pork butt chunks, there were tiny bits of leftovers.

The above is the result of the scrappage - couldn't waste the precious pieces of porky goodness.
(It's not the best presentation...I was hungry.)

I also added just a bit of the marinade to the pork bits, so these were some darn good tacos - better than Chipotle at least. Pork and queso fresco on fresh tortillas.

Tomorrow evening I'll pop the pork in banana leaves and cook them.
Low and slooooooow.
Pics to follow - along with the recipe.
Grin.

Honey Oatmeal Cookies - Oh my!

Sorry about the blurry picture. I was overdosing on insulin when I took it.

Oh my!
Don't try these unless you really enjoy sweet things.
Honey laden things.

But, if you do, these are "melt-in-your-mouth...grab a large glass of milk" amazing!

I started with Gale Gand's Honey Oatmeal Cookie recipe.
The recipe only made 20 2" cookies, using a heaping silverware teaspoon. I would definitely double or even triple this recipe - I think they will disappear. The end product is very moist and gooey (and sticky.) I might add more oats next time to tighten them up a bit.

Oh, and here's a bonus.
I didn't even pull out the mixer.
I just used a whisk and it worked perfectly.

I will be tweaking this, adding in fruit, and making the most amazing breakfast bar.
Evah.

Honey Oatmeal Cookies

Recipe adapted from Gale Gand

Serves: about 30 cookies

Ingredients

• 3 tablespoons butter, room temperature
• 1/2 cup brown sugar
• 1/4 cup honey
• 1 egg
• 1 tablespoon water
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda,
• 1 1/2 cups rolled oats
• Any amount of the following: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts

I used Quaker Oats brand 1 min. Quick Oats.
Then for "add-ins":
1/4 c. chopped walnuts
1/4 c. white chocolate chips
1/4 c. semi-sweet chocolate chips
3 T. creamy peanut butter
1/2 t. cinnamon-sugar

Directions

Preheat oven to 350 degrees F. Grease a cookie sheet. Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.

Lining up to:

Lending a Hand - Wk 6

Bleck, allergies.
Portioned fruit cups...something simple that didn't involve having to think or use any sharp tools.
Hate being on anti-histamines.
Bleck.