2 lb pork tenderloin
2 peppers seeded and stemmed
1 yellow onion,peeled & halved
2 tbsp peanut oil
5 sprigs parsley
1 tbsp vegetable oil
1 tbsp butter
2 cup cooked white rice
1 salt and pepper
2 cup salsa rojo, heated
1 cup sour cream
Directions
1. Trim the pork. Pound with a meat hammer to tenderize. Slice into
thin strips.
2. Cut the pepper into wedges so that it fits into the feed tube of
the food processor. Use the standard slicing blade. Pack the pepper
wedges and the bottom of the pepper horizontally into the feed tube,
and process.
3. Place the onion cut side down, and slice by hand into thin strips
(you want the strips of pork, chile, and onion of roughly the same
size).
4. Coat the bottom of a griddle with the peanut oil. Grill the pork,
peppers and onions over high heat until the meat is browned on all
sides (add more oil if needed).
5. Use the metal blade of the food processor to mince the parsley.
Melt the butter and vegetable oil in a 10-12 inch skillet. Toss in
the parsley and rice. Season with salt and pepper.
6. Place the rice on a warmed serving dish, and spoon the meat mixture
over. Top with warm Salsa Rojo.
Source: Joel Erlich KookNet Typed in MM for you by Linda Fields,
Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120
Servings: 4 servings
Carnitas Di Guardino Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Recipes as a concept can be found way back into history, in truth as far back into history as the Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early records were just very basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. During Roman times 25BC a man called Apicius created a number of documents detailing recipes prepared by wealthy Romans. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman cooks were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens for example thyme, mint and dill. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes caused an outbreak in books on cooking, the majority of which are kept safe in private collections. During the succeeding few centuries, the rich families of Wesstern Europe competed to lay on the most exotic meals, and because of this chefs and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes of the day. By the arrival of the twentieth century, recipe books are starting to become popular mostly as a result of higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Carnitas Di Guardino recipe.
