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
It is quite possible to prove the history of written cooking instructions far back into history, in truth as far into history as the ancient Egyptians, and possibly even further than that. In practice though, mostly, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to academics are a few tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As our culinary historical trip moves on a few more years there are a couple of cookery books which appeared in the 14th Century : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that we all know today, but rather descriptions of the types of meals cooked for the nobility of that time. Over the following few hundred years, the wealthy families of Europe competed to lay on the most extravagent meals, and because of this the best cooks and their collection of recipes were at a premium. Even so, it wasn`t until the nineteenth century that cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, trying out, and publishing the recipes of their peers. By the arrival of the 20th century, recipe publications are highly popular mostly as a result of higher levels of literacy, people having more leisure time and having more disposable income. The introduction of television brought us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Carnitas Di Guardino recipe.
