We're having chicken Parmesan with leftover meat sauce, but I can't start it until late because of 4 pm swim class. I'm only making it tonight bc the chicken has been thawed in the fridge for several days already. :/
I've been slow roasting pernil in the smoker since 10am. It smells awesome. I stuffed it with garlic cloves and made a wet rub of garlic, salt, oregano, peppercorns, olive oil, and white wine vinegar. I'm salivating thinking about it. We're having red beans and rice to go with it. Mmmm.
Post by aprilsails on Jun 24, 2013 15:14:52 GMT -5
Tacos too!
I'm trying to coordinate eating plans with another couple as we leave on Wednesday for a 4 day sailing trip. Cooking options on board are limited and it is supposed to pour rain for two of the days we are out (weee!) The other couple are also more food-limited than we generally are (no dairy) and the ice-box on the boat is very small. This is hard guys.
I have never heard the word "pernil" before in my life, and now two people are making it.
haha, I'm puerto rican - it's a puerto rican dish. It's a roasted pork shoulder, traditionally cooked with lots of salt and garlic. The skin gets really, really crispy and everyone fights over it.
haha, I'm puerto rican - it's a puerto rican dish. It's a roasted pork shoulder, traditionally cooked with lots of salt and garlic. The skin gets really, really crispy and everyone fights over it.
It's like nothing I've ever seen. You can pick out the boricuas from the non boricuas instantly at a pig roast, lol.
Definitely. My irish MIL made pernil once for me since I was coming for new years, and they didn't touch the skin. I was like what is WRONG with you people???! And then I tried hers. And it was not crispy wonderful deliciousness. And I was sad.
I made and froze some black bean burgers a week ago, so I'm defrosting those and we'll grill them tonight. I'll grill some onions and then make some guacamole. And a mixed green salad with almonds and goat cheese. Oh, and we top the burgers with this awesome Rick Bayless recipe chipotle salsa that I make bunches of all the time because it's effing delicious.
We had to empty out our fridge/freezer because of the power outage, so dinner will depend on whether I feel like going to the grocery store and restocking.
I'm contemplating the cheese tortellini or buffalo chicken salad dinners that have been posted.
I have never heard the word "pernil" before in my life, and now two people are making it.
haha, I'm puerto rican - it's a puerto rican dish. It's a roasted pork shoulder, traditionally cooked with lots of salt and garlic. The skin gets really, really crispy and everyone fights over it.