Beef & cheddar brisket sandwich from Firehouse Subs.
What Did You Have For Dinner Last Night?
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Pizza. And hummus.
Chicken Ceasar Salad with Garlic Bread.
Pepperoni pizza.
Chicken salad on croissants.
Pizza and Dr. Pepper.
Spinach quiche
Boiled egg wrap with spinach, sultan's jewel tomatoes, plenty of ground pepper and garlic and chilli flakes for seasoning. Carrot cake and afternoon tea for dessert.
Meatball Sub with Bacon from Subway. Strawberry and cream cheese strudel for desert.
We went out for Mexican food last night (well, OK, Tex-Mex). I had soft chicken tacos, and probably ate my own weight in chips & salsa.
I made carnitas yesterday. Feel free to steal the recipe, though you'll want to scale it depending on the audience size (we had a few guests, and the leftovers were packed away):
The Meat
2.5 lb pork butt
2 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1 tbsp. garlic powder
2 tbsp. minced garlic
1 tbsp. annatto
1 tbsp. cayenne
2 tbsp. oregano
1/2 tbsp. onion powder
1 small white onion, thinly sliced
The Tacos
1 dozen corn tortillas
3 cups white onion, finely diced
2 bunches cilantro, washed and chopped roughly
Salsa of your choice (I made fresh, with tomatoes, onions, garlic, green peppers, cilantro and spices)
Right. Now, then, assemble a rub from the dry ingredients listed in the meat section above and liberally coat the meat -- pat it dry with a paper towel and then pat the ingredients all over the damned thing. Place it in a slow cooker / Crock Pot / what have you and cover with the onions. The butt is fatty enough that you don't need to add any sort of braising liquid; the fat will liquefy, and the onions will provide their own moisture, and they'll provide the cooking liquid on its own:
After several hours (some people say to cook five hours on high, but I prefer 90 minutes on high and another six hours on low), the meat will be frying in its own fat and will also be obscenely tender and practically falling apart:
Remove the meat from your slow cooker, and then grab a couple of forks (or whatever kitchen utensils you prefer) and shred that big, beautiful slab of meat candy up:
You'll have to forgive the lack of photos for the following step; I was preoccupied with other dishes that I put my camera aside. Anyway, move the shredded pork to a cookie sheet or pie tin and place it under your broiler until the tips and edges start to crisp up (once you see that crisping and blackening taking place, remove immediately). Finally, transfer that delicious fatty / crispy / awesome meat to your warmed tortillas, garnish with cilantro, white onion, your choice of salsa, and enjoy. I put lime wedges on the plates, because, in my mind, a little squirt of lime juice turns a taco from acceptable to fucking great:
Booyah.
The Meat
2.5 lb pork butt
2 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1 tbsp. garlic powder
2 tbsp. minced garlic
1 tbsp. annatto
1 tbsp. cayenne
2 tbsp. oregano
1/2 tbsp. onion powder
1 small white onion, thinly sliced
The Tacos
1 dozen corn tortillas
3 cups white onion, finely diced
2 bunches cilantro, washed and chopped roughly
Salsa of your choice (I made fresh, with tomatoes, onions, garlic, green peppers, cilantro and spices)
Right. Now, then, assemble a rub from the dry ingredients listed in the meat section above and liberally coat the meat -- pat it dry with a paper towel and then pat the ingredients all over the damned thing. Place it in a slow cooker / Crock Pot / what have you and cover with the onions. The butt is fatty enough that you don't need to add any sort of braising liquid; the fat will liquefy, and the onions will provide their own moisture, and they'll provide the cooking liquid on its own:
After several hours (some people say to cook five hours on high, but I prefer 90 minutes on high and another six hours on low), the meat will be frying in its own fat and will also be obscenely tender and practically falling apart:
Remove the meat from your slow cooker, and then grab a couple of forks (or whatever kitchen utensils you prefer) and shred that big, beautiful slab of meat candy up:
You'll have to forgive the lack of photos for the following step; I was preoccupied with other dishes that I put my camera aside. Anyway, move the shredded pork to a cookie sheet or pie tin and place it under your broiler until the tips and edges start to crisp up (once you see that crisping and blackening taking place, remove immediately). Finally, transfer that delicious fatty / crispy / awesome meat to your warmed tortillas, garnish with cilantro, white onion, your choice of salsa, and enjoy. I put lime wedges on the plates, because, in my mind, a little squirt of lime juice turns a taco from acceptable to fucking great:
Booyah.
^Damn, that looks good. 
Tonight we had grilled trout and grilled zuchini for dinner.
Last night I had a Green Seedless Grape Smoothie I made, Microwave Chicken Wings to which I added Mushrooms & Tomatoes & Garlic to before Microwaving. I also cut up and fried some Potatos I had boiled earlier and threw in an Egg, so I had a Fried Egg surrouned by Fried Potatos, almost like Chips/Fries, but not. & Ice Cream, I had Ice Cream too.
I had one of each of the three flavours in my Magners Minis™ Ice Cream package, (half the six you get); after I finished the last of the Cornish Ice Cream which I threw two bananas in, and sort of mixed it up in the tub and had Bananas & Ice Cream... The Ice Cream was more of a Midnight Snack. (@ 5am)
I had one of each of the three flavours in my Magners Minis™ Ice Cream package, (half the six you get); after I finished the last of the Cornish Ice Cream which I threw two bananas in, and sort of mixed it up in the tub and had Bananas & Ice Cream... The Ice Cream was more of a Midnight Snack. (@ 5am)
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I made carnitas yesterday. Feel free to steal the recipe, though you'll want to scale it depending on the audience size (we had a few guests, and the leftovers were packed away):
The Meat
2.5 lb pork butt
2 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1 tbsp. garlic powder
2 tbsp. minced garlic
1 tbsp. annatto
1 tbsp. cayenne
2 tbsp. oregano
1/2 tbsp. onion powder
1 small white onion, thinly sliced
The Tacos
1 dozen corn tortillas
3 cups white onion, finely diced
2 bunches cilantro, washed and chopped roughly
Salsa of your choice (I made fresh, with tomatoes, onions, garlic, green peppers, cilantro and spices)
Right. Now, then, assemble a rub from the dry ingredients listed in the meat section above and liberally coat the meat -- pat it dry with a paper towel and then pat the ingredients all over the damned thing. Place it in a slow cooker / Crock Pot / what have you and cover with the onions. The butt is fatty enough that you don't need to add any sort of braising liquid; the fat will liquefy, and the onions will provide their own moisture, and they'll provide the cooking liquid on its own:
After several hours (some people say to cook five hours on high, but I prefer 90 minutes on high and another six hours on low), the meat will be frying in its own fat and will also be obscenely tender and practically falling apart:
Remove the meat from your slow cooker, and then grab a couple of forks (or whatever kitchen utensils you prefer) and shred that big, beautiful slab of meat candy up:
You'll have to forgive the lack of photos for the following step; I was preoccupied with other dishes that I put my camera aside. Anyway, move the shredded pork to a cookie sheet or pie tin and place it under your broiler until the tips and edges start to crisp up (once you see that crisping and blackening taking place, remove immediately). Finally, transfer that delicious fatty / crispy / awesome meat to your warmed tortillas, garnish with cilantro, white onion, your choice of salsa, and enjoy. I put lime wedges on the plates, because, in my mind, a little squirt of lime juice turns a taco from acceptable to fucking great:
Booyah.
Looks delightful. I love carnitas, but sadly my wife associates any pork product with ham, which she hates.
It poored like hell here yesterday, so we scrapped our picnic plan and went out to a Mexican place instead. I had a seafood chimichanga with shrimp, scallops, crabmeat, and some sort of fish, topped with tomatillo sauce. She had chicken enchiladas with mole sauce. We gorged ourselves silly.
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