GINGER...... So nice to "see" you.. Glad the arroz con pollo was a hit...
Mojo-10-12 garlic cloves (I don't chop them I mash them in a wooden pewter(I think that's the word) in spanish it's Pilon. You want the most juice/pulp from the garlic. 2tsp salt 1/2 tsp black pepper 3/4 cup of sour orange juice, if you can't find that you can use no pulp regular orange juice 1/4 cup olive oil.
That is the marinade, I soak it in that the night before.
I have one of those food syringes to shoot the mojo all up in there :-)
2-4 pounds pork loin roast, boneless
place roast in pan.
Preheat the oven to 450 degrees.
Roast the meat about 15 minutes.
Lower the heat to 350 degrees and roast another 40-60(keep an eye make sure it doesn't get dry..) minutes, or until juices run clear when the roast is pierced with a sharp knife.
I let it sit for a few minutes... You can serve this for dinner
if you want to use it for the stuffing. slice it and in a heated non stick pan that has olive oil and white cooking wine, sear the slices to make them crunchy.. then cut in chunks..
enjoy.........
Live Simply Love Generously Care Deeply Speak Kindly Leave the rest to God
* 2 lb. russet potatoes * 1 medium onion, pureed (about 1 cup) * 2 large egg * 1 tsp. salt * 1/2 cup flour (or matzo meal)
* Pure olive oil for frying (not extra virgin)
Peel potatoes and shred in food processor (or, if appliance-challenged, with a box grater). Place potato shreds in a bowl and submerge in cold water for five minutes. Drain, then place in a clean kitchen towel, roll up, and twist forcefully to press juices out. (Use a kitchen towel you don’t like, as potato juice stains.) Set potato shreds aside.
If you are multiplying this recipe, keep the ingredients separated until ready to fry. Then, mix latke batter in single-recipe increments and fry (as described below), and repeat until completed.
In large skillet, heat 1/2 cup olive oil to 375-degrees. By heaping tablespoons, spoon batter into hot oil and press slightly into latke shape. Do not crowd the pan, as doing so will detrimentally lower the oil temperature — fry about five or six latkes at a time, depending on pan size. Cook five minutes, until brown on bottom, them flip and cook five minutes more. Place on paper towels to drain.
If you are multiplying this recipe, add more olive oil as necessary and be sure to maintain proper oil temperature. Also, you may need to add more flour (by the tablespoon) if the batter gets soggy.
If eating immediately, place drained latkes in a warm (250-degree) oven until ready to eat. If freezing, placed drained latkes in a storage container or foil tray, separating layers of latkes with wax paper, and freeze. To reheat, place latkes in a single layer on a baking sheet and bake at 350-degrees for 10-15 minutes until heated through
There can be no testimony without a test. I am praying to go through this test and come out the other end with a new and better marriage then before.
(I have never made these before but I am going to try them out)
Ingredients 2 sweet potatoes, peeled and shredded 2 eggs, lightly beaten 1 tablespoon brown sugar 2 tablespoons all-purpose flour 2 teaspoons ground cloves 2 teaspoons ground cinnamon 1/4 cup vegetable oil for frying
Directions
1.Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again. 2.In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well. 3.Heat oil in large heavy skillet to 375 degrees F (190 degrees C). 4.Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!
There can be no testimony without a test. I am praying to go through this test and come out the other end with a new and better marriage then before.
Mmmmmmmm . . . they all sound so YUMMY!