Tradicionalni recepti

IKEA kuhalna plošča deluje le, če oddate telefon

IKEA kuhalna plošča deluje le, če oddate telefon


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Potrošniški poskus IKEA Tajvan strankam omogoča, da preizkusijo posebno kuhalno ploščo

Eksperiment spodbuja skupno prehranjevanje brez motenj mobilnega telefona.

IKEA Taiwan je prišla do rešitve, da bodo vaši spremljevalci končno odložili telefone med obrokom.

"Miza brez telefona" ima vročo ploščo, ki se dvigne z mize in se napaja s postavitvijo pametnih telefonov na senzor pod vročo posodo, podrobnosti Rocket News 24. Ko dodamo še en telefon, se toplota plošče povečuje, zato je za sodelovanje pri segrevanju hrane potrebno sodelovanje sodelavcev.

IKEA Taiwan je objavila a YouTube video prikazuje odzive potrošnikov na tabelo brez telefona. Ko so jih prosili, naj pokažejo svoje telefone, so mnogi mislili, da gre za povabilo k fotografiranju in deljenju izkušenj na družbenih omrežjih. Ko so dobili navodila, naj svoje telefone postavijo pod vročo posodo, so nekateri takoj upoštevali, drugi pa so hitro umaknili svoje naprave, saj so se bali, da bi jih opekli.

Tisti, ki se niso radi odrekli telefonom, so jih sošolci sčasoma potisnili, da so jim predali telefon, splošna reakcija na mizo pa je bila pozitivna, saj so uporabniki uživali v družbi za svojo mizo in se zapletli v nemoten pogovor.


Najboljši recepti za praznovanje dneva neodvisnosti Mehike v Pittsburghu

Bill Fuller je izvršni kuhar skupine Big Burrito Restaurant Group Mad Mex, Eleven, Kaya, Casbah, Soma in Umi. Bill je bil razglašen za kuharja leta in restavratorja leta Revija Pittsburghin njegove priljubljene restavracije so prejele številne nagrade in priznanja. Meniji restavracij skupine Big Burrito Group poudarjajo prednosti lokalno pridelanih in pridobljenih živil, vsaka pa vsebuje sveže lokalne sestavine. Bill sodeluje tudi z banko hrane za hrano v Veliki Britaniji pri svojem poslanstvu, da pomaga pri prehranjevanju Pittsburga in deluje kot svetovalec pri kulinarični program na Umetniškem inštitutu v Pittsburghu.

  • 1 Zrezek v boku
  • 1 žličke. Dijonska gorčica
  • 1 žličke. Sol
  • 2 žlici. Olivno olje
  • & frac12 ea. Palčka masla
  • 1 C. Srednje narezana surova čebula
  • 1-4 Jalapenosa, narezanega na obroče
  • 1 žlica. Mehiški origano, posušen
  • 2 žlički. kumina, mlet
  • 2 žlički. sol
  • 8 jajc
  • 4 10 & rdquo tortilje iz moke
  • 1 skodelica naribanega sira Monterrey Jack
  • sol in poper
  • guacamole
  • kisla smetana
  1. Pripravite Guacamole. Rezerviraj.
  2. Zrezek položite v skledo. Dodajte gorčico, olivno olje in sol. Pustite marinirati.
  3. Ponev iz litega železa segrejte na močnem ognju. Zrezek prepražimo do skorje na zunanji strani in nežen medij v sredini, približno 140 ° C. Odstavimo in pustimo počivati. Ponev vrnite na ogrevanje.
  4. Med kuhanjem zrezka v srednji ponvi na srednjem ognju stopite maslo. Dodamo čebulo, papriko, origano, kumino in sol. Kuhajte z mešanjem, dokler se čebula ne zmehča, vendar se ne zmoči.
  5. Heat comal (ploščata ponev iz litega železa).
  6. Goveje meso narežite na zrna. V ponvi dodajte velikodušen košček masla. V posodo razbijte 2 jajci. Če želite, potresite rumenjake, da se skuhajo trdno.
  7. Med kuhanjem jajc. Tortiljo položite na comal. Potresemo s sirom. Pustite, da se stopi.
  8. Na polovico tortilje položite mešanico čebule in popra. Dodajte nekaj govejega mesa. Dodajte dve jajci.
  9. Zložite in odstranite s posode. Narežite na tretjine in postrezite z guacamolejem in kislo smetano.
  10. Ponovite koraka 7 in ndash 10, dokler ne nahranite vseh. Upajmo, da vam bo eden od teh potepuhov naredil Tequila Sunrise. Spijte ga med kuhanjem.
  • 3 avokado
  • sok 2-3 limete
  • 1 velik strok česna, nariban na mikroplanarnem graterju
  • & frac14 skodelice sesekljanega koriandra
  • na kocke narezan zrel paradižnik
  • sol in poper po okusu
  1. Avokado olupimo, narežemo in narežemo na kocke
  2. Dodajte vse ostalo. Prilagodite začimbe.
  • 1 velik piščanec, narezan na stegna, krila, palčke in prsi
  • 4 žličke. Guajillo čili v prahu
  • 1 žlica. posušen mehiški origano
  • 1 žličke. posušen timijan
  • 2 žlički. mleta kumina sol in poper
  • zelena omaka
  1. Pečico segrejte na 450 & degF.
  2. Piščanca z vseh strani začinite s čilijem, origanom, timijanom, kumino, soljo in poprom.
  3. Kožo s stranjo navzgor položite v pekač.
  4. Na zgornji rešetki pecite približno 30 minut, dokler koža ne postane hrustljava
  5. Zmanjšajte toploto na 325 & degF. Zalijemo z zeleno omako. Vrnite se v pečico in pustite kuhati eno uro ali več (dokler se piščanec res ne zmehča na stegnih).

Zelena omaka

  • 2 kg olupljenih, opranih tomatillov
  • 2-4 cela jalapena, brez stebel
  • 1 skodelica grobo sesekljane bele čebule
  • 8 celih strokov česna
  • 1 žlica. sol
  • & frac14 skodelice sesekljanega koriandra
  1. Tomatillos očistite tako, da ga potopite v hladno vodo in odstranite lupine
  2. Tomatillos položite v široko, plitvo posodo s celimi jalapeni, čebulo, celimi stroki česna in soljo.
  3. Pečemo v predhodno ogreti pečici na 500 stopinj približno 45 minut, dokler ne postane mehka in rahlo porjavi. (Lahko se peče tudi v ponvi na vročem žaru s pokrovko.)
  4. Pojdite skozi mlin za hrano na rezilu srednje mreže.
  5. V precedljeno omako dodamo sesekljan koriander in dobro premešamo z metlico.

Tacos & ldquoal pastor & rdquo se nanašata na tacos, narejene iz pražene svinjine, ki je bila marinirana v achiote (mleto seme anato), blag čili v prahu & mdash Guajillo v tem primeru & mdash mehiški origano, citrusi in praženi. Običajno taquerias, specializirani za tacos al pastor, v svojem skrivnem receptu marinirajo tanke rezine svinjine, jih nabodajo na ražnju, kot je opisano zgoraj (podobno grškemu žiroskopskemu mesu), in meso narežejo po potrebi za tacos. Ker le redki imamo to napravo v svojih domovih, ta recept zahteva, da svinjsko ramo mariniramo čez noč in jo počasi pražimo do mehkega. Te tacose postrežejo preprosto, s sesekljano čebulo, sesekljanim cilantrom, rezinami limete in karkoli vroče omake obrne vaš motor.

  • 4 svinjska zadnjica, v kosti
  • 2 žlici. achiote
  • 3 žlice. Guajillo čili v prahu
  • 3 žlice. posušen mehiški origano
  • 3-4 žlice. sol
  • 2 žlici. Črni poper
  • & frac12 skodelic pomarančnega soka
  • 1 ea. Mehiško pivo (lahkotno, kot je Corona)
  • 1 ananas, olupljen in narezan na 2-palčne kose
  • 16 svežih koruznih tortilj
  • & frac12 skodelice sesekljanega svežega cilantra
  • & frac12 skodelice drobno sesekljane bele čebule (vendar ne pire ali predelane hrane)
  • Apneni klini

1. Svinjsko zadnjico postavite v posodo, varno v pečici, z debelo stranjo navzdol.
2. Zmešajte achiote, čili v prahu, origano, sol in črni poper. Vtrite 1/3 mešanice na izpostavljeno stran zadnjice.
3. Meso obrnite tako, da je maščobna stran obrnjena navzgor. Preostalo mešanico začimb enakomerno vtrite po maščobi. Pokrijemo in pustimo marinirati čez noč v hladilniku.
4. Pečico segrejte na 275 ° C. Odkrijte svinjino in okoli mesa prelijte pomarančni sok in pivo. Ne prelijte ga, sicer se bodo začimbe sprale.
5. Postavite v pečico. Odkrito kuhajte 3-3 in frac12 ur. Če se tekočina posuši, dodajte malo vode. Ne plavajte svinjine, vendar je ne pustite, da se posuši do konca. Maščobni pokrovček lahko v tem času kuhanja postane temen, ne skrbite. Svinjina se naredi, ko se ramenska kost ves čas razrahlja.
6. Odstranite svinjino iz pečice. Pustite stati 15 minut, da se ohladi.
7. Med čakanjem, da se svinjina nekoliko ohladi. Vklopite brojlerje visoko. Kose ananasa razporedite v eni plasti na pekač. Rjava pod brojlerjem. Druge strani obrnite in porjavite. Ananas mora biti kuhan, ne kašast in sladek.
8. Odstranite rjavo maščobno kapico s svinjske zadnjice. To je vaša posebna poslastica, jejte jo skrivaj v kuhinji. Odcedite preostalo tekočino za kuhanje in odstranite večino maščobe.
9. Svinjino nežno potegnite. Vlečeno svinjino prelijemo s tekočino za kuhanje.
10. Tradicionalni način služenja tacos al pastor je na sliki spodaj. Štiri majhne tortilje razporedimo na krožnik in prelijemo z mesom, čebulo, sesekljanim cilantrom in koščki ananasa. Na strani postrežemo apnene rezine.

Brad Cannon vodi kuhinjsko ekipo v restavraciji IKEA Pittsburgh, kjer dnevno pripravljajo znane švedske jedi, kot so švedske mesne kroglice, lososovi krožniki in princesove torte. Brad je pred kratkim pripravil degustacijski meni za Savor Pittsburgh, njegove stvaritve pa lahko uživate na posebnih dogodkih v trgovini. Brad uživa v švedskih rezah, ki so na voljo v IKEA -i, in jim prinese zanimivo piko na i, da hrano predstavi širšemu občinstvu.


Najboljši recepti za praznovanje dneva neodvisnosti Mehike v Pittsburghu

Bill Fuller je izvršni kuhar skupine Big Burrito Restaurant Group Mad Mex, Eleven, Kaya, Casbah, Soma in Umi. Bill je bil razglašen za kuharja leta in restavratorja leta Revija Pittsburghin njegove priljubljene restavracije so prejele številne nagrade in priznanja. Meniji restavracij skupine Big Burrito Group poudarjajo prednosti lokalno pridelanih in izvornih živil, vsaka pa vsebuje sveže lokalne sestavine. Bill sodeluje tudi z banko hrane za hrano v Veliki Britaniji pri svojem poslanstvu, da pomaga pri prehranjevanju Pittsburga, pa tudi kot svetovalec pri kulinarični program na Umetniškem inštitutu v Pittsburghu.

  • 1 Zrezek v boku
  • 1 žličke. Dijonska gorčica
  • 1 žličke. Sol
  • 2 žlici. Olivno olje
  • & frac12 ea. Palčka masla
  • 1 C. Srednje narezana surova čebula
  • 1-4 Jalapenosa, narezanega na obroče
  • 1 žlica. Mehiški origano, posušen
  • 2 žlički. kumina, mlet
  • 2 žlički. sol
  • 8 jajc
  • 4 10 & rdquo tortilje iz moke
  • 1 skodelica naribanega sira Monterrey Jack
  • sol in poper
  • guacamole
  • kisla smetana
  1. Pripravite Guacamole. Rezerviraj.
  2. Zrezek položite v skledo. Dodajte gorčico, olivno olje in sol. Pustite marinirati.
  3. Ponev iz litega železa segrejte na močnem ognju. Zrezek pecite do skorje na zunanji strani in nežen medij na sredini, približno 140 ° C. Odstavimo in pustimo počivati. Ponev vrnite na ogrevanje.
  4. Med kuhanjem zrezka v srednji ponvi na srednjem ognju stopite maslo. Dodamo čebulo, papriko, origano, kumino in sol. Kuhajte z mešanjem, dokler se čebula ne zmehča, vendar ne zmoči.
  5. Heat comal (ploščata ponev iz litega železa).
  6. Goveje meso narežite na zrna. V ponvi dodajte velikodušen košček masla. V ponev razbijemo 2 jajci. Če želite, rumenjake potresite, da se trdno skuhajo.
  7. Med kuhanjem jajc. Tortiljo položite na comal. Potresemo s sirom. Pustite, da se stopi.
  8. Na polovico tortilje položite mešanico čebule in popra. Dodajte nekaj govejega mesa. Dodajte dve jajci.
  9. Zložite in odstranite s posode. Narežite na tretjine in postrezite z guacamolejem in kislo smetano.
  10. Ponovite koraka 7 in ndash 10, dokler ne nahranite vseh. Upajmo, da vam bo eden od teh potepuhov naredil Tequila Sunrise. Spijte ga med kuhanjem.
  • 3 avokado
  • sok 2-3 limete
  • 1 velik strok česna, nariban na mikroplanarnem graterju
  • & frac14 skodelice sesekljanega koriandra
  • na kocke narezan zrel paradižnik
  • sol in poper po okusu
  1. Avokado olupimo, narežemo in narežemo na kocke
  2. Dodajte vse ostalo. Prilagodite začimbe.
  • 1 velik piščanec, narezan na stegna, krila, palčke in prsi
  • 4 žličke. Guajillo čili v prahu
  • 1 žlica. posušen mehiški origano
  • 1 žličke. posušen timijan
  • 2 žlički. mleta kumina sol in poper
  • zelena omaka
  1. Pečico segrejte na 450 & degF.
  2. Piščanca z vseh strani začinite s čilijem, origanom, timijanom, kumino, soljo in poprom.
  3. Kožo s stranjo navzgor položite v pekač.
  4. Na zgornji rešetki pecite približno 30 minut, dokler koža ne postane hrustljava
  5. Zmanjšajte toploto na 325 & degF. Zalijemo z zeleno omako. Vrnite se v pečico in pustite kuhati eno uro ali več (dokler se piščanec res ne zmehča na stegnih).

Zelena omaka

  • 2 kg olupljenih, opranih tomatillov
  • 2-4 cela jalapena, brez stebel
  • 1 skodelica grobo sesekljane bele čebule
  • 8 celih strokov česna
  • 1 žlica. sol
  • & frac14 skodelice sesekljanega koriandra
  1. Tomatillos očistite tako, da ga potopite v hladno vodo in odstranite lupine
  2. Tomatillos damo v široko, plitvo posodo s celimi jalapeni, čebulo, celimi stroki česna in soljo.
  3. Pečemo v predhodno ogreti pečici na 500 stopinj približno 45 minut, dokler ne postane mehka in rahlo porjavi. (Lahko se peče tudi v ponvi na vročem žaru s pokrovko.)
  4. Pojdite skozi mlin za hrano na rezilu srednje mreže.
  5. V precedljeno omako dodamo sesekljan koriander in dobro premešamo z metlico.

Tacos & ldquoal pastor & rdquo se nanašata na tacos, narejene iz pražene svinjine, ki je bila marinirana v achiote (mleto seme anato), blag čili v prahu & mdash Guajillo v tem primeru & mdash mehiški origano, citrusi in praženi. Običajno taquerias, specializirani za tacos al pastor, v svojem skrivnem receptu marinirajo tanke rezine svinjine, jih nabodajo na ražnju, kot je opisano zgoraj (podobno grškemu žiroskopskemu mesu), in meso narežejo po potrebi za tacos. Ker le redki imamo to napravo v svojih domovih, ta recept zahteva, da svinjsko ramo mariniramo čez noč in jo počasi pražimo do mehkega. Te tacose postrežejo preprosto, s sesekljano čebulo, sesekljanim cilantrom, rezinami limete in karkoli vroče omake obrne vaš motor.

  • 4 svinjska zadnjica, v kosti
  • 2 žlici. achiote
  • 3 žlice. Guajillo čili v prahu
  • 3 žlice. posušen mehiški origano
  • 3-4 žlice. sol
  • 2 žlici. Črni poper
  • & frac12 skodelic pomarančnega soka
  • 1 ea. Mehiško pivo (lahkotno, kot je Corona)
  • 1 ananas, olupljen in narezan na 2-palčne kose
  • 16 svežih koruznih tortilj
  • & frac12 skodelice sesekljanega svežega cilantra
  • & frac12 skodelice drobno sesekljane bele čebule (vendar ne pire ali predelane hrane)
  • Apneni klini

1. Svinjsko zadnjico postavite v posodo, varno v pečici, z debelo stranjo navzdol.
2. Zmešajte achiote, čili v prahu, origano, sol in črni poper. Vtrite 1/3 mešanice na izpostavljeno stran zadnjice.
3. Meso obrnite tako, da je maščobna stran obrnjena navzgor. Preostalo mešanico začimb enakomerno vtrite po maščobi. Pokrijemo in pustimo marinirati čez noč v hladilniku.
4. Pečico segrejte na 275 ° C. Odkrijte svinjino in okoli mesa prelijte pomarančni sok in pivo. Ne prelijte ga, sicer se bodo začimbe sprale.
5. Postavite v pečico. Odkrito kuhajte 3-3 in frac12 ur. Če se tekočina posuši, dodajte malo vode. Ne plavajte svinjine, vendar je ne pustite, da se posuši do konca. Maščobni pokrovček lahko v tem času kuhanja postane temen, ne skrbite. Svinjina se naredi, ko se ramenska kost ves čas razrahlja.
6. Odstranite svinjino iz pečice. Pustite stati 15 minut, da se ohladi.
7. Med čakanjem, da se svinjina nekoliko ohladi. Vklopite brojlerje visoko. Kose ananasa razporedite v eni plasti na pekač. Rjava pod brojlerjem. Druge strani obrnite in porjavite. Ananas mora biti kuhan, ne kašast in sladek.
8. Odstranite rjavo maščobno kapico s svinjske zadnjice. To je vaša posebna poslastica, jejte jo skrivaj v kuhinji. Odcedite preostalo tekočino za kuhanje in odstranite večino maščobe.
9. Svinjino nežno potegnite. Vlečeno svinjino prelijemo s tekočino za kuhanje.
10. Tradicionalni način služenja tacos al pastor je na sliki spodaj. Štiri majhne tortilje razporedimo na krožnik in prelijemo z mesom, čebulo, sesekljanim cilantrom in koščki ananasa. Na strani postrežemo apnene rezine.

Brad Cannon vodi kuhinjsko ekipo v restavraciji IKEA Pittsburgh, kjer dnevno pripravljajo znane švedske jedi, kot so švedske mesne kroglice, lososovi krožniki in princesove torte. Brad je pred kratkim pripravil degustacijski meni za Savor Pittsburgh, njegove stvaritve pa lahko uživate na posebnih dogodkih v trgovini. Brad uživa v švedskih rezah, ki so na voljo v IKEA -i, in jim prinese zanimivo piko na i, da hrano predstavi širšemu občinstvu.


Najboljši recepti za praznovanje dneva neodvisnosti Mehike v Pittsburghu

Bill Fuller je izvršni kuhar skupine Big Burrito Restaurant Group Mad Mex, Eleven, Kaya, Casbah, Soma in Umi. Bill je bil razglašen za kuharja leta in restavratorja leta Revija Pittsburghin njegove priljubljene restavracije so prejele številne nagrade in priznanja. Meniji restavracij skupine Big Burrito Group poudarjajo prednosti lokalno pridelanih in izvornih živil, vsaka pa vsebuje sveže lokalne sestavine. Bill sodeluje tudi z banko hrane za hrano v Veliki Britaniji pri svojem poslanstvu, da pomaga pri prehranjevanju Pittsburga, pa tudi kot svetovalec pri kulinarični program na Umetniškem inštitutu v Pittsburghu.

  • 1 Zrezek
  • 1 žličke. Dijonska gorčica
  • 1 žličke. Sol
  • 2 žlici. Olivno olje
  • & frac12 ea. Palčka masla
  • 1 C. Srednje narezana surova čebula
  • 1-4 Jalapenosa, narezanega na obroče
  • 1 žlica. Mehiški origano, posušen
  • 2 žlički. kumina, mlet
  • 2 žlički. sol
  • 8 jajc
  • 4 10 & rdquo tortilje iz moke
  • 1 skodelica naribanega sira Monterrey Jack
  • sol in poper
  • guacamole
  • kisla smetana
  1. Pripravite Guacamole. Rezerviraj.
  2. Zrezek položite v skledo. Dodajte gorčico, olivno olje in sol. Pustite marinirati.
  3. Ponev iz litega železa segrejte na močnem ognju. Zrezek pecite do skorje na zunanji strani in nežen medij na sredini, približno 140 ° C. Odstavimo in pustimo počivati. Ponev vrnite na ogrevanje.
  4. Med kuhanjem zrezka v srednji ponvi na srednjem ognju stopite maslo. Dodamo čebulo, papriko, origano, kumino in sol. Kuhajte z mešanjem, dokler se čebula ne zmehča, vendar ne zmoči.
  5. Heat comal (ploščata ponev iz litega železa).
  6. Goveje meso narežite na zrna. V ponvi dodajte velikodušen košček masla. V ponev razbijemo 2 jajci. Če želite, rumenjake potresite, da se trdno skuhajo.
  7. Med kuhanjem jajc. Na comal položite tortiljo. Potresemo s sirom. Pustite, da se stopi.
  8. Na polovico tortilje položite mešanico čebule in popra. Dodajte nekaj govejega mesa. Dodajte dve jajci.
  9. Zložite in odstranite s posode. Narežite na tretjine in postrezite z guacamolejem in kislo smetano.
  10. Ponovite koraka 7 in ndash 10, dokler ne nahranite vseh. Upajmo, da vam bo eden od teh potepuhov naredil Tequila Sunrise. Spijte ga med kuhanjem.
  • 3 avokado
  • sok 2-3 limete
  • 1 velik strok česna, nariban na mikroplanarnem graterju
  • & frac14 skodelice sesekljanega koriandra
  • na kocke narezan zrel paradižnik
  • sol in poper po okusu
  1. Avokado olupimo, narežemo in narežemo na kocke
  2. Dodajte vse ostalo. Prilagodite začimbe.
  • 1 velik piščanec, narezan na stegna, krila, palčke in prsi
  • 4 žličke. Guajillo čili v prahu
  • 1 žlica. posušen mehiški origano
  • 1 žličke. posušen timijan
  • 2 žlički. mleta kumina sol in poper
  • zelena omaka
  1. Pečico segrejte na 450 & degF.
  2. Piščanca z vseh strani začinite s čilijem, origanom, timijanom, kumino, soljo in poprom.
  3. Kožo s stranjo navzgor položite v pekač.
  4. Na zgornji rešetki pecite približno 30 minut, dokler koža ne postane hrustljava
  5. Zmanjšajte toploto na 325 & degF. Zalijemo z zeleno omako. Vrnite se v pečico in pustite kuhati eno uro ali več (dokler se piščanec res ne zmehča na stegnih).

Zelena omaka

  • 2 kg olupljenih, opranih tomatillov
  • 2-4 cela jalapena, brez stebel
  • 1 skodelica grobo sesekljane bele čebule
  • 8 celih strokov česna
  • 1 žlica. sol
  • & frac14 skodelice sesekljanega koriandra
  1. Tomatillos očistite tako, da ga potopite v hladno vodo in odstranite lupine
  2. Tomatillos damo v široko, plitvo posodo s celimi jalapeni, čebulo, celimi stroki česna in soljo.
  3. Pečemo v predhodno ogreti pečici na 500 stopinj približno 45 minut, dokler ne postane mehka in rahlo porjavi. (Lahko tudi pečemo v ponvi na vročem žaru s pokrovko.)
  4. Pojdite skozi mlin za hrano na rezilu srednje mreže.
  5. V precedljeno omako dodamo sesekljan koriander in dobro premešamo z metlico.

Tacos & ldquoal pastor & rdquo se nanašata na tacos, narejene iz pražene svinjine, ki je bila marinirana v achiote (mleto seme anato), blag čili v prahu & mdash Guajillo v tem primeru & mdash mehiški origano, citrusi in praženi. Običajno taquerias, specializirani za tacos al pastor, v svojem skrivnem receptu marinirajo tanke rezine svinjine, jih nabodajo na ražnju, kot je opisano zgoraj (podobno grškemu žiroskopskemu mesu), in meso narežejo po potrebi za tacos. Ker le redki imamo to napravo v svojih domovih, ta recept zahteva, da svinjsko ramo mariniramo čez noč in jo počasi pražimo do mehkega. Te tacose postrežejo preprosto, s sesekljano čebulo, sesekljanim cilantrom, rezinami limete in karkoli vroče omake obrne vaš motor.

  • 4 svinjska zadnjica, v kosti
  • 2 žlici. achiote
  • 3 žlice. Guajillo čili v prahu
  • 3 žlice. posušen mehiški origano
  • 3-4 žlice. sol
  • 2 žlici. Črni poper
  • & frac12 skodelic pomarančnega soka
  • 1 ea. Mehiško pivo (lahkotno, kot je Corona)
  • 1 ananas, olupljen in narezan na 2-palčne kose
  • 16 svežih koruznih tortilj
  • & frac12 skodelice sesekljanega svežega cilantra
  • & frac12 skodelice drobno sesekljane bele čebule (vendar ne pire ali predelane hrane)
  • Apneni klini

1. Svinjsko zadnjico postavite v posodo, varno v pečici, z debelo stranjo navzdol.
2. Zmešajte achiote, čili v prahu, origano, sol in črni poper. Vtrite 1/3 mešanice na izpostavljeno stran zadnjice.
3. Meso obrnite tako, da je maščobna stran obrnjena navzgor. Preostalo mešanico začimb enakomerno vtrite po maščobi. Pokrijemo in pustimo marinirati čez noč v hladilniku.
4. Pečico segrejte na 275 ° C. Odkrijte svinjino in okoli mesa prelijte pomarančni sok in pivo. Ne prelijte ga, sicer se bodo začimbe sprale.
5. Postavite v pečico. Odkrito kuhajte 3-3 in frac12 ur. Če se tekočina posuši, dodajte malo vode. Ne plavajte svinjine, vendar je ne pustite, da se posuši do konca. Maščobni pokrovček lahko v tem času kuhanja postane temen, ne skrbite. Svinjina se naredi, ko se ramenska kost ves čas razrahlja.
6. Odstranite svinjino iz pečice. Pustite stati 15 minut, da se ohladi.
7. Med čakanjem, da se svinjina nekoliko ohladi. Vklopite brojlerje visoko. Kose ananasa razporedite v eni plasti na pekač. Rjava pod brojlerjem. Druge strani obrnite in porjavite. Ananas mora biti kuhan, ne kašast in sladek.
8. Odstranite pokrovček porjavele maščobe s svinjske zadnjice. To je vaša posebna poslastica, jejte jo skrivaj v kuhinji. Odcedite preostalo tekočino za kuhanje in odstranite večino maščobe.
9. Svinjino nežno potegnite. Vlečeno svinjino prelijemo s tekočino za kuhanje.
10. Spodaj je prikazan tradicionalni način služenja tacos al pastor. Štiri majhne tortilje razporedimo na krožnik in prelijemo z mesom, čebulo, sesekljanim cilantrom in koščki ananasa. Na strani postrežemo apnene rezine.

Brad Cannon vodi kuhinjsko ekipo v restavraciji IKEA Pittsburgh, kjer dnevno pripravljajo znane švedske jedi, kot so švedske mesne kroglice, lososovi krožniki in princesove torte. Brad je pred kratkim pripravil degustacijski meni za Savor Pittsburgh, njegove stvaritve pa lahko uživate na posebnih dogodkih v trgovini. Brad uživa v švedskih rezah, ki so na voljo v IKEA -i, in jim prinese zanimivo piko na i, da hrano predstavi širšemu občinstvu.


Najboljši recepti za praznovanje dneva neodvisnosti Mehike v Pittsburghu

Bill Fuller je izvršni kuhar skupine Big Burrito Restaurant Group Mad Mex, Eleven, Kaya, Casbah, Soma in Umi. Bill je bil razglašen za kuharja leta in restavratorja leta Revija Pittsburghin njegove priljubljene restavracije so prejele številne nagrade in priznanja. Meniji restavracij skupine Big Burrito Group poudarjajo prednosti lokalno pridelanih in izvornih živil, vsaka pa vsebuje sveže lokalne sestavine. Bill sodeluje tudi z banko hrane za hrano v Veliki Britaniji pri svojem poslanstvu, da pomaga pri prehranjevanju Pittsburga, pa tudi kot svetovalec pri kulinarični program na Umetniškem inštitutu v Pittsburghu.

  • 1 Zrezek
  • 1 žličke. Dijonska gorčica
  • 1 žličke. Sol
  • 2 žlici. Olivno olje
  • & frac12 ea. Palčka masla
  • 1 C. Srednje narezana surova čebula
  • 1-4 Jalapenosa, narezanega na obroče
  • 1 žlica. Mehiški origano, posušen
  • 2 žlički. kumina, mlet
  • 2 žlički. sol
  • 8 jajc
  • 4 10 & rdquo tortilje iz moke
  • 1 skodelica naribanega sira Monterrey Jack
  • sol in poper
  • guacamole
  • kisla smetana
  1. Pripravite Guacamole. Rezerviraj.
  2. Zrezek položite v skledo. Dodajte gorčico, olivno olje in sol. Pustite marinirati.
  3. Ponev iz litega železa segrejte na močnem ognju. Zrezek prepražimo do skorje na zunanji strani in nežen medij v sredini, približno 140 ° C. Odstavimo in pustimo počivati. Ponev vrnite na ogrevanje.
  4. Med kuhanjem zrezka v srednji ponvi na srednjem ognju stopite maslo. Dodamo čebulo, papriko, origano, kumino in sol. Kuhajte z mešanjem, dokler se čebula ne zmehča, vendar ne zmoči.
  5. Heat comal (ploščata ponev iz litega železa).
  6. Goveje meso narežite na zrna. V ponvi dodajte velikodušen košček masla. V posodo razbijte 2 jajci. Če želite, potresite rumenjake, da se skuhajo trdno.
  7. Med kuhanjem jajc. Na comal položite tortiljo. Potresemo s sirom. Pustite, da se stopi.
  8. Na polovico tortilje položite mešanico čebule in popra. Dodajte nekaj govejega mesa. Dodajte dve jajci.
  9. Zložite in odstranite s posode. Narežite na tretjine in postrezite z guacamolejem in kislo smetano.
  10. Ponovite koraka 7 in ndash 10, dokler ne nahranite vseh. Upajmo, da vam bo eden od teh potepuhov naredil Tequila Sunrise. Spijte ga med kuhanjem.
  • 3 avokado
  • sok 2-3 limete
  • 1 velik strok česna, nariban na mikroplanarnem graterju
  • & frac14 skodelice sesekljanega koriandra
  • na kocke narezan zrel paradižnik
  • sol in poper po okusu
  1. Avokado olupimo, narežemo in narežemo na kocke
  2. Dodajte vse ostalo. Prilagodite začimbe.
  • 1 velik piščanec, narezan na stegna, krila, palčke in prsi
  • 4 žličke. Guajillo čili v prahu
  • 1 žlica. posušen mehiški origano
  • 1 žličke. posušen timijan
  • 2 žlički. mleta kumina sol in poper
  • zelena omaka
  1. Pečico segrejte na 450 & degF.
  2. Piščanca z vseh strani začinite s čilijem, origanom, timijanom, kumino, soljo in poprom.
  3. Kožo s stranjo navzgor položite v pekač.
  4. Na zgornji rešetki pecite približno 30 minut, dokler koža ne postane hrustljava
  5. Zmanjšajte toploto na 325 & degF. Zalijemo z zeleno omako. Vrnite se v pečico in pustite kuhati eno uro ali več (dokler se piščanec res ne zmehča na stegnih).

Zelena omaka

  • 2 kg olupljenih, opranih tomatillov
  • 2-4 cela jalapena, brez stebel
  • 1 skodelica grobo sesekljane bele čebule
  • 8 celih strokov česna
  • 1 žlica. sol
  • & frac14 skodelice sesekljanega koriandra
  1. Tomatillos očistite tako, da ga potopite v hladno vodo in odstranite lupine
  2. Tomatillos damo v široko, plitvo posodo s celimi jalapeni, čebulo, celimi stroki česna in soljo.
  3. Pečemo v predhodno ogreti pečici na 500 stopinj približno 45 minut, dokler ne postane mehka in rahlo porjavi. (Lahko tudi pečemo v ponvi na vročem žaru s pokrovko.)
  4. Pojdite skozi mlin za hrano na rezilu srednje mreže.
  5. V precedljeno omako dodamo sesekljan koriander in dobro premešamo z metlico.

Tacos & ldquoal pastor & rdquo se nanašata na tacos, narejene iz pražene svinjine, ki je bila marinirana v achiote (mleto seme anato), blag čili v prahu & mdash Guajillo v tem primeru & mdash mehiški origano, citrusi in praženi. Običajno taquerias, specializirani za tacos al pastor, v svojem skrivnem receptu marinirajo tanke rezine svinjine, jih nabodajo na ražnju, kot je opisano zgoraj (podobno grškemu žiroskopskemu mesu), in meso narežejo po potrebi za tacos. Ker le redki imamo to napravo v svojih domovih, ta recept zahteva, da svinjsko ramo mariniramo čez noč in jo počasi pražimo do mehkega. Te tacose postrežejo preprosto, s sesekljano čebulo, sesekljanim cilantrom, rezinami limete in karkoli vroče omake obrne vaš motor.

  • 4 svinjska zadnjica, v kosti
  • 2 žlici. achiote
  • 3 žlice. Guajillo čili v prahu
  • 3 žlice. posušen mehiški origano
  • 3-4 žlice. sol
  • 2 žlici. Črni poper
  • & frac12 skodelic pomarančnega soka
  • 1 ea. Mehiško pivo (lahkotno, kot je Corona)
  • 1 ananas, olupljen in narezan na 2-palčne kose
  • 16 svežih koruznih tortilj
  • & frac12 skodelice sesekljanega svežega cilantra
  • & frac12 skodelice drobno sesekljane bele čebule (vendar ne pire ali predelane hrane)
  • Apneni klini

1. Svinjsko zadnjico položite v posodo, varno v pečici, z debelo stranjo navzdol.
2. Zmešajte achiote, čili v prahu, origano, sol in črni poper. Vtrite 1/3 mešanice na izpostavljeno stran zadnjice.
3. Meso obrnite tako, da je maščobna stran obrnjena navzgor. Preostalo mešanico začimb enakomerno vtrite po maščobi. Pokrijemo in pustimo marinirati čez noč v hladilniku.
4. Pečico segrejte na 275 ° C. Odkrijte svinjino in okoli mesa prelijte pomarančni sok in pivo. Ne prelijte ga, sicer se bodo začimbe sprale.
5. Postavite v pečico. Odkrito kuhajte 3-3 in frac12 ur. Če se tekočina posuši, dodajte malo vode. Ne plavajte svinjine, ampak tudi pustite, da se posuši do konca. Maščobni pokrovček lahko v tem času kuhanja postane temen, ne skrbite. Svinjina se naredi, ko se ramenska kost ves čas razrahlja.
6. Odstranite svinjino iz pečice. Pustite stati 15 minut, da se ohladi.
7. Med čakanjem, da se svinjina nekoliko ohladi. Vklopite brojlerje visoko. Kose ananasa razporedite v eni plasti na pekač. Rjava pod brojlerjem. Druge strani obrnite in porjavite. Ananas mora biti kuhan, ne kašast in sladek.
8. Odstranite rjavo maščobno kapico s svinjske zadnjice. To je vaša posebna poslastica, jejte jo skrivaj v kuhinji. Odcedite preostalo tekočino za kuhanje in odstranite večino maščobe.
9. Svinjino nežno potegnite. Vlečeno svinjino prelijemo s tekočino za kuhanje.
10. Tradicionalni način služenja tacos al pastor je na sliki spodaj. Štiri majhne tortilje razporedimo na krožnik in prelijemo z mesom, čebulo, sesekljanim cilantrom in koščki ananasa. Na strani postrežemo apnene rezine.

Brad Cannon vodi kuhinjsko ekipo v restavraciji IKEA Pittsburgh, kjer dnevno pripravljajo znane švedske jedi, kot so švedske mesne kroglice, lososovi krožniki in princesove torte. Brad je pred kratkim pripravil degustacijski meni za Savor Pittsburgh, njegove stvaritve pa lahko uživate na posebnih dogodkih v trgovini. Brad uživa v švedskih rezah, ki so na voljo v IKEA -i, in jim prinese zanimivo piko na i, da hrano predstavi širšemu občinstvu.


Najboljši recepti za praznovanje dneva neodvisnosti Mehike v Pittsburghu

Bill Fuller je izvršni kuhar skupine The Big Burrito Restaurant Group Mad Mex, Eleven, Kaya, Casbah, Soma in Umi. Bill je bil razglašen za kuharja leta in restavratorja leta Revija Pittsburghin njegove priljubljene restavracije so prejele številne nagrade in priznanja. Meniji restavracij skupine Big Burrito Group poudarjajo prednosti lokalno pridelanih in izvornih živil, vsaka pa vsebuje sveže lokalne sestavine. Bill sodeluje tudi z banko hrane za hrano v Veliki Britaniji pri svojem poslanstvu, da pomaga pri prehranjevanju Pittsburga, pa tudi kot svetovalec pri kulinarični program na Umetniškem inštitutu v Pittsburghu.

  • 1 Zrezek
  • 1 žličke. Dijonska gorčica
  • 1 žličke. Sol
  • 2 žlici. Olivno olje
  • & frac12 ea. Palčka masla
  • 1 C. Srednje narezana surova čebula
  • 1-4 Jalapenosa, narezanega na obroče
  • 1 žlica. Mehiški origano, posušen
  • 2 žlički. kumina, mlet
  • 2 žlički. sol
  • 8 jajc
  • 4 10 & rdquo tortilje iz moke
  • 1 skodelica naribanega sira Monterrey Jack
  • sol in poper
  • guacamole
  • kisla smetana
  1. Pripravite Guacamole. Rezerviraj.
  2. Zrezek položite v skledo. Dodajte gorčico, olivno olje in sol. Pustite marinirati.
  3. Ponev iz litega železa segrejte na močnem ognju. Zrezek prepražimo do skorje na zunanji strani in nežen medij v sredini, približno 140 ° C. Odstavimo in pustimo počivati. Ponev vrnite na ogrevanje.
  4. Med kuhanjem zrezka v srednji ponvi na srednjem ognju stopite maslo. Dodamo čebulo, papriko, origano, kumino in sol. Kuhajte z mešanjem, dokler se čebula ne zmehča, vendar ne zmoči.
  5. Heat comal (ploščata ponev iz litega železa).
  6. Goveje meso narežite na zrna. V ponvi dodajte velikodušen košček masla. V posodo razbijte 2 jajci. Če želite, rumenjake potresite, da se trdno skuhajo.
  7. Med kuhanjem jajc. Tortiljo položite na comal. Potresemo s sirom. Pustite, da se stopi.
  8. Na polovico tortilje položite mešanico čebule in popra. Dodajte nekaj govejega mesa. Dodajte dve jajci.
  9. Zložite in odstranite s posode. Narežite na tretjine in postrezite z guacamolejem in kislo smetano.
  10. Ponovite koraka 7 in ndash 10, dokler ne nahranite vseh. Upajmo, da vam bo eden od teh potepuhov naredil Tequila Sunrise. Spijte ga med kuhanjem.
  • 3 avokado
  • sok 2-3 limete
  • 1 velik strok česna, nariban na mikroplanarnem graterju
  • & frac14 skodelice sesekljanega koriandra
  • na kocke narezan zrel paradižnik
  • sol in poper po okusu
  1. Avokado olupimo, narežemo in narežemo na kocke
  2. Dodajte vse ostalo. Prilagodite začimbe.
  • 1 velik piščanec, narezan na stegna, krila, palčke in prsi
  • 4 žličke. Guajillo čili v prahu
  • 1 žlica. posušen mehiški origano
  • 1 žličke. posušen timijan
  • 2 žlički. mleta kumina sol in poper
  • zelena omaka
  1. Pečico segrejte na 450 & degF.
  2. Piščanca z vseh strani začinite s čilijem, origanom, timijanom, kumino, soljo in poprom.
  3. Kožo s stranjo navzgor položite v pekač.
  4. Na zgornji rešetki pecite približno 30 minut, dokler koža ne postane hrustljava
  5. Zmanjšajte toploto na 325 & degF. Zalijemo z zeleno omako. Vrnite se v pečico in pustite kuhati eno uro ali več (dokler se piščanec res ne zmehča na stegnih).

Zelena omaka

  • 2 kg olupljenih, opranih tomatillov
  • 2-4 cela jalapena, brez stebel
  • 1 skodelica grobo sesekljane bele čebule
  • 8 celih strokov česna
  • 1 žlica. sol
  • & frac14 skodelice sesekljanega koriandra
  1. Tomatillos očistite tako, da ga potopite v hladno vodo in odstranite lupine
  2. Tomatillos damo v široko, plitvo posodo s celimi jalapeni, čebulo, celimi stroki česna in soljo.
  3. Pečemo v predhodno ogreti pečici na 500 stopinj približno 45 minut, dokler ne postane mehka in rahlo porjavi. (Lahko tudi pečemo v ponvi na vročem žaru s pokrovko.)
  4. Pojdite skozi mlin za hrano na rezilu srednje mreže.
  5. V precedljeno omako dodamo sesekljan koriander in dobro premešamo z metlico.

Tacos & ldquoal pastor & rdquo se nanašata na tacos, narejene iz pražene svinjine, ki je bila marinirana v achiote (mleto seme anato), blag čili v prahu & mdash Guajillo v tem primeru & mdash mehiški origano, citrusi in praženi. Običajno taquerias, specializirani za tacos al pastor, v svojem skrivnem receptu marinirajo tanke rezine svinjine, jih nabodajo na ražnju, kot je opisano zgoraj (podobno grškemu žiroskopskemu mesu), in meso narežejo po potrebi za tacos. Ker le redki imamo to napravo v svojih domovih, ta recept zahteva, da svinjsko ramo mariniramo čez noč in jo počasi pražimo do mehkega. Te tacose postrežejo preprosto, s sesekljano čebulo, sesekljanim cilantrom, rezinami limete in karkoli vroče omake obrne vaš motor.

  • 4 svinjska zadnjica, v kosti
  • 2 žlici. achiote
  • 3 žlice. Guajillo čili v prahu
  • 3 žlice. posušen mehiški origano
  • 3-4 žlice. sol
  • 2 žlici. Črni poper
  • & frac12 skodelic pomarančnega soka
  • 1 ea. Mehiško pivo (lahkotno, kot je Corona)
  • 1 ananas, olupljen in narezan na 2-palčne kose
  • 16 svežih koruznih tortilj
  • & frac12 skodelice sesekljanega svežega cilantra
  • & frac12 skodelice drobno sesekljane bele čebule (vendar ne pire ali predelane hrane)
  • Apneni klini

1. Svinjsko zadnjico položite v posodo, varno v pečici, z debelo stranjo navzdol.
2. Zmešajte achiote, čili v prahu, origano, sol in črni poper. Rub 1/3 of the mixture on the exposed side of the butt.
3. Turn meat over so fat side is facing up. Rub remaining spice mixture evenly over fat. Cover and allow to marinate overnight in the refrigerator.
4. Pre-heat oven to 275°. Uncover pork and pour orange juice and beer around meat. Do not pour it over or the spices will get rinsed off.
5. Place in oven. Cook uncovered for 3-3 ½ hours. If the liquid dries up, add a little water. Do not swim the pork but don&rsquot let it dry all the way out either. The fat cap may become dark during this cooking time, don&rsquot worry. Pork is done when the shoulder bone becomes loose throughout.
6. Remove pork from oven. Allow to stand for 15 minutes to cool.
7. While waiting for the pork to cool a little. Turn broiler on high. Spread pineapple chunks in a single layer on a sheet pan. Brown under the broiler. Turn and brown the other sides. The pineapple should be cooked, not mushy, and sweet.
8. Remove the browned fat cap from the pork butt. This is your special treat eat it in secret in the kitchen. Drain off remaining cooking liquid and skim most of the fat.
9. Gently pull pork. Pour cooking liquid over pulled pork.
10. A traditional way to serve tacos al pastor is pictured below. Four little tortillas are spread out on a plate and topped with meat, onions, chopped cilantro, and chunks of pineapple. Lime wedges are served on the side.

Brad Cannon leads the kitchen team at the IKEA Pittsburgh Restaurant where famous Swedish dishes such as Swedish meatballs, salmon plates and princess cakes are prepared daily. Brad recently prepared a tasting menu for Savor Pittsburgh and his creations can be enjoyed at special events in the store. Brad enjoys adding an interesting flare to the Swedish staples available at IKEA in order to bring the food to a wider audience.


Best Recipes To Celebrate Mexican Independence Day In Pittsburgh

Bill Fuller is the executive chef of The Big Burrito Restaurant Group Mad Mex, Eleven, Kaya, Casbah, Soma and Umi. Bill has been named Chef of the Year and Restaurateur of the Yearby Pittsburgh Magazine, and his popular restaurants have received many rewards and accolades. The Big Burrito Group’s restaurant menus highlight the benefits of locally farmed and sourced foods and each features fresh local ingredients.Bill also works with the Greater Pittsburgh Community Food Bank in its mission to help feed Pittsburgh as well as acts as an advisor for the culinary program at the Art Institute of Pittsburgh.

  • 1 Flank steak
  • 1 žličke. Dijonska gorčica
  • 1 žličke. Sol
  • 2 žlici. Olivno olje
  • ½ ea. Stick of butter
  • 1 C. Medium sliced raw onion
  • 1-4 Jalapenos, sliced into rings
  • 1 žlica. Mexican oregano, dried
  • 2 tsp. cumin, ground
  • 2 tsp. sol
  • 8 eggs
  • 4 10&rdquo flour tortillas
  • 1 cup shredded Monterrey Jack cheese
  • sol in poper
  • guacamole
  • sour Cream
  1. Prepare Guacamole. Rezerviraj.
  2. Place steak in a bowl. Add mustard, olive oil, and salt. Allow to marinate.
  3. Heat cast iron skillet over high heat. Sear steak until crusty on the outside and a gentle medium in the center, about 140°. Set aside and allow to rest. Return skillet to heat.
  4. While steak is cooking, melt butter in a medium skillet over medium heat. Add onions, peppers, oregano, cumin and salt. Cook with stirring until onions soften but do not become soggy.
  5. Heat comal (flat cast iron skillet).
  6. Slice beef across the grain. In skillet, add a generous knob of butter. Crack 2 eggs into the pan. If you desire, poke the yolks so that they cook solid.
  7. While eggs are cooking. Place a tortilla on the comal. Potresemo s sirom. Allow to melt.
  8. Place onion and pepper mixture across half the tortilla. Add some beef. Add two eggs.
  9. Fold and remove from the griddle. Cut into thirds and serve with guacamole and sour cream.
  10. Repeat steps 7 &ndash 10 until everyone is fed. Hopefully, one of these bums will have made you a Tequila Sunrise. Sip it as you cook.
  • 3 avocados
  • juice of 2-3 limes
  • 1 large clove garlic grated on a microplane grater
  • ¼ cup chopped cilantro
  • diced ripe tomatoes
  • sol in poper po okusu
  1. Peel, seed, and dice avocados
  2. Add everything else. Adjust seasonings.
  • 1 large chicken, cut into thighs, wings, drumsticks, and breasts
  • 4 tsp. Guajillo chili powder
  • 1 žlica. posušen mehiški origano
  • 1 žličke. dried thyme
  • 2 tsp. ground cumin salt and pepper
  • zelena omaka
  1. Preheat oven to 450°F.
  2. Season chicken on all sides with chili, oregano, thyme, cumin, salt and pepper.
  3. Place skin side up in a roasting pan.
  4. Cook on top rack in oven for approximately 30 minutes until skin is crispy
  5. Reduce heat to 325°F. Cover with green sauce. Return to oven and allow to cook for an hour or more (until chicken is really tender on the thighs).

Green Sauce

  • 2 lbs peeled, washed tomatillos
  • 2-4 whole jalapenos, de-stemmed
  • 1 cup rough chopped white onion
  • 8 whole garlic cloves
  • 1 žlica. sol
  • ¼ cup chopped cilantro
  1. Clean tomatillos by immersing in cold water and removing skins
  2. Place tomatillos in a wide, shallow casserole with whole jalapenos, onion, whole garlic cloves and salt.
  3. Roast in a pre-heated 500° oven for about 45 minutes until soft and lightly browned. (Can also be roasted in a pan over a hot grill with the lid on.)
  4. Pass through a food mill on the medium mesh blade.
  5. Add chopped cilantro to strained sauce and combine thoroughly with whisk.

Tacos &ldquoal pastor&rdquo refer to tacos made with roasted pork that has been marinated in achiote (ground annatto seed), mild chili powder &mdash Guajillo in this case&mdash Mexican oregano, citrus and roasted. Normally, taquerias that specialize in tacos al pastor marinate thin slices of pork in their secret recipe, skewer them on a spit as above (similar to Greek gyro meat) and slice off the meat as needed for tacos. Since few of us have this device in our homes, this recipe calls for marinating pork shoulder over night and slow roasting it until tender. These tacos are served simply, with chopped onions, chopped cilantro, lime wedges and whatever hot sauce turns your engine.

  • 4 pork butt, bone-in
  • 2 tbs. achiote
  • 3 tbs. Guajillo chili powder
  • 3 tbs. posušen mehiški origano
  • 3-4 tbs. sol
  • 2 tbs. Črni poper
  • ½ cups orange juice
  • 1 ea. Mexican beer (light, like Corona)
  • 1 pineapple, peeled and cut into 2-inch chunks
  • 16 fresh corn tortillas
  • ½ cup chopped fresh cilantro
  • ½ cup finely chopped white onion (but not pureed or food processed)
  • Lime Wedges

1.Place pork butt in an oven-safe dish fat side down.
2. Mix together achiote, chili powder, oregano, salt and black pepper. Rub 1/3 of the mixture on the exposed side of the butt.
3. Turn meat over so fat side is facing up. Rub remaining spice mixture evenly over fat. Cover and allow to marinate overnight in the refrigerator.
4. Pre-heat oven to 275°. Uncover pork and pour orange juice and beer around meat. Do not pour it over or the spices will get rinsed off.
5. Place in oven. Cook uncovered for 3-3 ½ hours. If the liquid dries up, add a little water. Do not swim the pork but don&rsquot let it dry all the way out either. The fat cap may become dark during this cooking time, don&rsquot worry. Pork is done when the shoulder bone becomes loose throughout.
6. Remove pork from oven. Allow to stand for 15 minutes to cool.
7. While waiting for the pork to cool a little. Turn broiler on high. Spread pineapple chunks in a single layer on a sheet pan. Brown under the broiler. Turn and brown the other sides. The pineapple should be cooked, not mushy, and sweet.
8. Remove the browned fat cap from the pork butt. This is your special treat eat it in secret in the kitchen. Drain off remaining cooking liquid and skim most of the fat.
9. Gently pull pork. Pour cooking liquid over pulled pork.
10. A traditional way to serve tacos al pastor is pictured below. Four little tortillas are spread out on a plate and topped with meat, onions, chopped cilantro, and chunks of pineapple. Lime wedges are served on the side.

Brad Cannon leads the kitchen team at the IKEA Pittsburgh Restaurant where famous Swedish dishes such as Swedish meatballs, salmon plates and princess cakes are prepared daily. Brad recently prepared a tasting menu for Savor Pittsburgh and his creations can be enjoyed at special events in the store. Brad enjoys adding an interesting flare to the Swedish staples available at IKEA in order to bring the food to a wider audience.


Best Recipes To Celebrate Mexican Independence Day In Pittsburgh

Bill Fuller is the executive chef of The Big Burrito Restaurant Group Mad Mex, Eleven, Kaya, Casbah, Soma and Umi. Bill has been named Chef of the Year and Restaurateur of the Yearby Pittsburgh Magazine, and his popular restaurants have received many rewards and accolades. The Big Burrito Group’s restaurant menus highlight the benefits of locally farmed and sourced foods and each features fresh local ingredients.Bill also works with the Greater Pittsburgh Community Food Bank in its mission to help feed Pittsburgh as well as acts as an advisor for the culinary program at the Art Institute of Pittsburgh.

  • 1 Flank steak
  • 1 žličke. Dijonska gorčica
  • 1 žličke. Sol
  • 2 žlici. Olivno olje
  • ½ ea. Stick of butter
  • 1 C. Medium sliced raw onion
  • 1-4 Jalapenos, sliced into rings
  • 1 žlica. Mexican oregano, dried
  • 2 tsp. cumin, ground
  • 2 tsp. sol
  • 8 eggs
  • 4 10&rdquo flour tortillas
  • 1 cup shredded Monterrey Jack cheese
  • sol in poper
  • guacamole
  • sour Cream
  1. Prepare Guacamole. Rezerviraj.
  2. Place steak in a bowl. Add mustard, olive oil, and salt. Allow to marinate.
  3. Heat cast iron skillet over high heat. Sear steak until crusty on the outside and a gentle medium in the center, about 140°. Set aside and allow to rest. Return skillet to heat.
  4. While steak is cooking, melt butter in a medium skillet over medium heat. Add onions, peppers, oregano, cumin and salt. Cook with stirring until onions soften but do not become soggy.
  5. Heat comal (flat cast iron skillet).
  6. Slice beef across the grain. In skillet, add a generous knob of butter. Crack 2 eggs into the pan. If you desire, poke the yolks so that they cook solid.
  7. While eggs are cooking. Place a tortilla on the comal. Potresemo s sirom. Allow to melt.
  8. Place onion and pepper mixture across half the tortilla. Add some beef. Add two eggs.
  9. Fold and remove from the griddle. Cut into thirds and serve with guacamole and sour cream.
  10. Repeat steps 7 &ndash 10 until everyone is fed. Hopefully, one of these bums will have made you a Tequila Sunrise. Sip it as you cook.
  • 3 avocados
  • juice of 2-3 limes
  • 1 large clove garlic grated on a microplane grater
  • ¼ cup chopped cilantro
  • diced ripe tomatoes
  • sol in poper po okusu
  1. Peel, seed, and dice avocados
  2. Add everything else. Adjust seasonings.
  • 1 large chicken, cut into thighs, wings, drumsticks, and breasts
  • 4 tsp. Guajillo chili powder
  • 1 žlica. posušen mehiški origano
  • 1 žličke. dried thyme
  • 2 tsp. ground cumin salt and pepper
  • zelena omaka
  1. Preheat oven to 450°F.
  2. Season chicken on all sides with chili, oregano, thyme, cumin, salt and pepper.
  3. Place skin side up in a roasting pan.
  4. Cook on top rack in oven for approximately 30 minutes until skin is crispy
  5. Reduce heat to 325°F. Cover with green sauce. Return to oven and allow to cook for an hour or more (until chicken is really tender on the thighs).

Green Sauce

  • 2 lbs peeled, washed tomatillos
  • 2-4 whole jalapenos, de-stemmed
  • 1 cup rough chopped white onion
  • 8 whole garlic cloves
  • 1 žlica. sol
  • ¼ cup chopped cilantro
  1. Clean tomatillos by immersing in cold water and removing skins
  2. Place tomatillos in a wide, shallow casserole with whole jalapenos, onion, whole garlic cloves and salt.
  3. Roast in a pre-heated 500° oven for about 45 minutes until soft and lightly browned. (Can also be roasted in a pan over a hot grill with the lid on.)
  4. Pass through a food mill on the medium mesh blade.
  5. Add chopped cilantro to strained sauce and combine thoroughly with whisk.

Tacos &ldquoal pastor&rdquo refer to tacos made with roasted pork that has been marinated in achiote (ground annatto seed), mild chili powder &mdash Guajillo in this case&mdash Mexican oregano, citrus and roasted. Normally, taquerias that specialize in tacos al pastor marinate thin slices of pork in their secret recipe, skewer them on a spit as above (similar to Greek gyro meat) and slice off the meat as needed for tacos. Since few of us have this device in our homes, this recipe calls for marinating pork shoulder over night and slow roasting it until tender. These tacos are served simply, with chopped onions, chopped cilantro, lime wedges and whatever hot sauce turns your engine.

  • 4 pork butt, bone-in
  • 2 tbs. achiote
  • 3 tbs. Guajillo chili powder
  • 3 tbs. posušen mehiški origano
  • 3-4 tbs. sol
  • 2 tbs. Črni poper
  • ½ cups orange juice
  • 1 ea. Mexican beer (light, like Corona)
  • 1 pineapple, peeled and cut into 2-inch chunks
  • 16 fresh corn tortillas
  • ½ cup chopped fresh cilantro
  • ½ cup finely chopped white onion (but not pureed or food processed)
  • Lime Wedges

1.Place pork butt in an oven-safe dish fat side down.
2. Mix together achiote, chili powder, oregano, salt and black pepper. Rub 1/3 of the mixture on the exposed side of the butt.
3. Turn meat over so fat side is facing up. Rub remaining spice mixture evenly over fat. Cover and allow to marinate overnight in the refrigerator.
4. Pre-heat oven to 275°. Uncover pork and pour orange juice and beer around meat. Do not pour it over or the spices will get rinsed off.
5. Place in oven. Cook uncovered for 3-3 ½ hours. If the liquid dries up, add a little water. Do not swim the pork but don&rsquot let it dry all the way out either. The fat cap may become dark during this cooking time, don&rsquot worry. Pork is done when the shoulder bone becomes loose throughout.
6. Remove pork from oven. Allow to stand for 15 minutes to cool.
7. While waiting for the pork to cool a little. Turn broiler on high. Spread pineapple chunks in a single layer on a sheet pan. Brown under the broiler. Turn and brown the other sides. The pineapple should be cooked, not mushy, and sweet.
8. Remove the browned fat cap from the pork butt. This is your special treat eat it in secret in the kitchen. Drain off remaining cooking liquid and skim most of the fat.
9. Gently pull pork. Pour cooking liquid over pulled pork.
10. A traditional way to serve tacos al pastor is pictured below. Four little tortillas are spread out on a plate and topped with meat, onions, chopped cilantro, and chunks of pineapple. Lime wedges are served on the side.

Brad Cannon leads the kitchen team at the IKEA Pittsburgh Restaurant where famous Swedish dishes such as Swedish meatballs, salmon plates and princess cakes are prepared daily. Brad recently prepared a tasting menu for Savor Pittsburgh and his creations can be enjoyed at special events in the store. Brad enjoys adding an interesting flare to the Swedish staples available at IKEA in order to bring the food to a wider audience.


Best Recipes To Celebrate Mexican Independence Day In Pittsburgh

Bill Fuller is the executive chef of The Big Burrito Restaurant Group Mad Mex, Eleven, Kaya, Casbah, Soma and Umi. Bill has been named Chef of the Year and Restaurateur of the Yearby Pittsburgh Magazine, and his popular restaurants have received many rewards and accolades. The Big Burrito Group’s restaurant menus highlight the benefits of locally farmed and sourced foods and each features fresh local ingredients.Bill also works with the Greater Pittsburgh Community Food Bank in its mission to help feed Pittsburgh as well as acts as an advisor for the culinary program at the Art Institute of Pittsburgh.

  • 1 Flank steak
  • 1 žličke. Dijonska gorčica
  • 1 žličke. Sol
  • 2 žlici. Olivno olje
  • ½ ea. Stick of butter
  • 1 C. Medium sliced raw onion
  • 1-4 Jalapenos, sliced into rings
  • 1 žlica. Mexican oregano, dried
  • 2 tsp. cumin, ground
  • 2 tsp. sol
  • 8 eggs
  • 4 10&rdquo flour tortillas
  • 1 cup shredded Monterrey Jack cheese
  • sol in poper
  • guacamole
  • sour Cream
  1. Prepare Guacamole. Rezerviraj.
  2. Place steak in a bowl. Add mustard, olive oil, and salt. Allow to marinate.
  3. Heat cast iron skillet over high heat. Sear steak until crusty on the outside and a gentle medium in the center, about 140°. Set aside and allow to rest. Return skillet to heat.
  4. While steak is cooking, melt butter in a medium skillet over medium heat. Add onions, peppers, oregano, cumin and salt. Cook with stirring until onions soften but do not become soggy.
  5. Heat comal (flat cast iron skillet).
  6. Slice beef across the grain. In skillet, add a generous knob of butter. Crack 2 eggs into the pan. If you desire, poke the yolks so that they cook solid.
  7. While eggs are cooking. Place a tortilla on the comal. Potresemo s sirom. Allow to melt.
  8. Place onion and pepper mixture across half the tortilla. Add some beef. Add two eggs.
  9. Fold and remove from the griddle. Cut into thirds and serve with guacamole and sour cream.
  10. Repeat steps 7 &ndash 10 until everyone is fed. Hopefully, one of these bums will have made you a Tequila Sunrise. Sip it as you cook.
  • 3 avocados
  • juice of 2-3 limes
  • 1 large clove garlic grated on a microplane grater
  • ¼ cup chopped cilantro
  • diced ripe tomatoes
  • sol in poper po okusu
  1. Peel, seed, and dice avocados
  2. Add everything else. Adjust seasonings.
  • 1 large chicken, cut into thighs, wings, drumsticks, and breasts
  • 4 tsp. Guajillo chili powder
  • 1 žlica. posušen mehiški origano
  • 1 žličke. dried thyme
  • 2 tsp. ground cumin salt and pepper
  • zelena omaka
  1. Preheat oven to 450°F.
  2. Season chicken on all sides with chili, oregano, thyme, cumin, salt and pepper.
  3. Place skin side up in a roasting pan.
  4. Cook on top rack in oven for approximately 30 minutes until skin is crispy
  5. Reduce heat to 325°F. Cover with green sauce. Return to oven and allow to cook for an hour or more (until chicken is really tender on the thighs).

Green Sauce

  • 2 lbs peeled, washed tomatillos
  • 2-4 whole jalapenos, de-stemmed
  • 1 cup rough chopped white onion
  • 8 whole garlic cloves
  • 1 žlica. sol
  • ¼ cup chopped cilantro
  1. Clean tomatillos by immersing in cold water and removing skins
  2. Place tomatillos in a wide, shallow casserole with whole jalapenos, onion, whole garlic cloves and salt.
  3. Roast in a pre-heated 500° oven for about 45 minutes until soft and lightly browned. (Can also be roasted in a pan over a hot grill with the lid on.)
  4. Pass through a food mill on the medium mesh blade.
  5. Add chopped cilantro to strained sauce and combine thoroughly with whisk.

Tacos &ldquoal pastor&rdquo refer to tacos made with roasted pork that has been marinated in achiote (ground annatto seed), mild chili powder &mdash Guajillo in this case&mdash Mexican oregano, citrus and roasted. Normally, taquerias that specialize in tacos al pastor marinate thin slices of pork in their secret recipe, skewer them on a spit as above (similar to Greek gyro meat) and slice off the meat as needed for tacos. Since few of us have this device in our homes, this recipe calls for marinating pork shoulder over night and slow roasting it until tender. These tacos are served simply, with chopped onions, chopped cilantro, lime wedges and whatever hot sauce turns your engine.

  • 4 pork butt, bone-in
  • 2 tbs. achiote
  • 3 tbs. Guajillo chili powder
  • 3 tbs. posušen mehiški origano
  • 3-4 tbs. sol
  • 2 tbs. Črni poper
  • ½ cups orange juice
  • 1 ea. Mexican beer (light, like Corona)
  • 1 pineapple, peeled and cut into 2-inch chunks
  • 16 fresh corn tortillas
  • ½ cup chopped fresh cilantro
  • ½ cup finely chopped white onion (but not pureed or food processed)
  • Lime Wedges

1.Place pork butt in an oven-safe dish fat side down.
2. Mix together achiote, chili powder, oregano, salt and black pepper. Rub 1/3 of the mixture on the exposed side of the butt.
3. Turn meat over so fat side is facing up. Rub remaining spice mixture evenly over fat. Cover and allow to marinate overnight in the refrigerator.
4. Pre-heat oven to 275°. Uncover pork and pour orange juice and beer around meat. Do not pour it over or the spices will get rinsed off.
5. Place in oven. Cook uncovered for 3-3 ½ hours. If the liquid dries up, add a little water. Do not swim the pork but don&rsquot let it dry all the way out either. The fat cap may become dark during this cooking time, don&rsquot worry. Pork is done when the shoulder bone becomes loose throughout.
6. Remove pork from oven. Allow to stand for 15 minutes to cool.
7. While waiting for the pork to cool a little. Turn broiler on high. Spread pineapple chunks in a single layer on a sheet pan. Brown under the broiler. Turn and brown the other sides. The pineapple should be cooked, not mushy, and sweet.
8. Remove the browned fat cap from the pork butt. This is your special treat eat it in secret in the kitchen. Drain off remaining cooking liquid and skim most of the fat.
9. Gently pull pork. Pour cooking liquid over pulled pork.
10. A traditional way to serve tacos al pastor is pictured below. Four little tortillas are spread out on a plate and topped with meat, onions, chopped cilantro, and chunks of pineapple. Lime wedges are served on the side.

Brad Cannon leads the kitchen team at the IKEA Pittsburgh Restaurant where famous Swedish dishes such as Swedish meatballs, salmon plates and princess cakes are prepared daily. Brad recently prepared a tasting menu for Savor Pittsburgh and his creations can be enjoyed at special events in the store. Brad enjoys adding an interesting flare to the Swedish staples available at IKEA in order to bring the food to a wider audience.


Best Recipes To Celebrate Mexican Independence Day In Pittsburgh

Bill Fuller is the executive chef of The Big Burrito Restaurant Group Mad Mex, Eleven, Kaya, Casbah, Soma and Umi. Bill has been named Chef of the Year and Restaurateur of the Yearby Pittsburgh Magazine, and his popular restaurants have received many rewards and accolades. The Big Burrito Group’s restaurant menus highlight the benefits of locally farmed and sourced foods and each features fresh local ingredients.Bill also works with the Greater Pittsburgh Community Food Bank in its mission to help feed Pittsburgh as well as acts as an advisor for the culinary program at the Art Institute of Pittsburgh.

  • 1 Flank steak
  • 1 žličke. Dijonska gorčica
  • 1 žličke. Sol
  • 2 žlici. Olivno olje
  • ½ ea. Stick of butter
  • 1 C. Medium sliced raw onion
  • 1-4 Jalapenos, sliced into rings
  • 1 žlica. Mexican oregano, dried
  • 2 tsp. cumin, ground
  • 2 tsp. sol
  • 8 eggs
  • 4 10&rdquo flour tortillas
  • 1 cup shredded Monterrey Jack cheese
  • sol in poper
  • guacamole
  • sour Cream
  1. Prepare Guacamole. Rezerviraj.
  2. Place steak in a bowl. Add mustard, olive oil, and salt. Allow to marinate.
  3. Heat cast iron skillet over high heat. Sear steak until crusty on the outside and a gentle medium in the center, about 140°. Set aside and allow to rest. Return skillet to heat.
  4. While steak is cooking, melt butter in a medium skillet over medium heat. Add onions, peppers, oregano, cumin and salt. Cook with stirring until onions soften but do not become soggy.
  5. Heat comal (flat cast iron skillet).
  6. Slice beef across the grain. In skillet, add a generous knob of butter. Crack 2 eggs into the pan. If you desire, poke the yolks so that they cook solid.
  7. While eggs are cooking. Place a tortilla on the comal. Potresemo s sirom. Allow to melt.
  8. Place onion and pepper mixture across half the tortilla. Add some beef. Add two eggs.
  9. Fold and remove from the griddle. Cut into thirds and serve with guacamole and sour cream.
  10. Repeat steps 7 &ndash 10 until everyone is fed. Hopefully, one of these bums will have made you a Tequila Sunrise. Sip it as you cook.
  • 3 avocados
  • juice of 2-3 limes
  • 1 large clove garlic grated on a microplane grater
  • ¼ cup chopped cilantro
  • diced ripe tomatoes
  • sol in poper po okusu
  1. Peel, seed, and dice avocados
  2. Add everything else. Adjust seasonings.
  • 1 large chicken, cut into thighs, wings, drumsticks, and breasts
  • 4 tsp. Guajillo chili powder
  • 1 žlica. posušen mehiški origano
  • 1 žličke. dried thyme
  • 2 tsp. ground cumin salt and pepper
  • zelena omaka
  1. Preheat oven to 450°F.
  2. Season chicken on all sides with chili, oregano, thyme, cumin, salt and pepper.
  3. Place skin side up in a roasting pan.
  4. Cook on top rack in oven for approximately 30 minutes until skin is crispy
  5. Reduce heat to 325°F. Cover with green sauce. Return to oven and allow to cook for an hour or more (until chicken is really tender on the thighs).

Green Sauce

  • 2 lbs peeled, washed tomatillos
  • 2-4 whole jalapenos, de-stemmed
  • 1 cup rough chopped white onion
  • 8 whole garlic cloves
  • 1 žlica. sol
  • ¼ cup chopped cilantro
  1. Clean tomatillos by immersing in cold water and removing skins
  2. Place tomatillos in a wide, shallow casserole with whole jalapenos, onion, whole garlic cloves and salt.
  3. Roast in a pre-heated 500° oven for about 45 minutes until soft and lightly browned. (Can also be roasted in a pan over a hot grill with the lid on.)
  4. Pass through a food mill on the medium mesh blade.
  5. Add chopped cilantro to strained sauce and combine thoroughly with whisk.

Tacos &ldquoal pastor&rdquo refer to tacos made with roasted pork that has been marinated in achiote (ground annatto seed), mild chili powder &mdash Guajillo in this case&mdash Mexican oregano, citrus and roasted. Normally, taquerias that specialize in tacos al pastor marinate thin slices of pork in their secret recipe, skewer them on a spit as above (similar to Greek gyro meat) and slice off the meat as needed for tacos. Since few of us have this device in our homes, this recipe calls for marinating pork shoulder over night and slow roasting it until tender. These tacos are served simply, with chopped onions, chopped cilantro, lime wedges and whatever hot sauce turns your engine.

  • 4 pork butt, bone-in
  • 2 tbs. achiote
  • 3 tbs. Guajillo chili powder
  • 3 tbs. posušen mehiški origano
  • 3-4 tbs. sol
  • 2 tbs. Črni poper
  • ½ cups orange juice
  • 1 ea. Mexican beer (light, like Corona)
  • 1 pineapple, peeled and cut into 2-inch chunks
  • 16 fresh corn tortillas
  • ½ cup chopped fresh cilantro
  • ½ cup finely chopped white onion (but not pureed or food processed)
  • Lime Wedges

1.Place pork butt in an oven-safe dish fat side down.
2. Mix together achiote, chili powder, oregano, salt and black pepper. Rub 1/3 of the mixture on the exposed side of the butt.
3. Turn meat over so fat side is facing up. Rub remaining spice mixture evenly over fat. Cover and allow to marinate overnight in the refrigerator.
4. Pre-heat oven to 275°. Uncover pork and pour orange juice and beer around meat. Do not pour it over or the spices will get rinsed off.
5. Place in oven. Cook uncovered for 3-3 ½ hours. If the liquid dries up, add a little water. Do not swim the pork but don&rsquot let it dry all the way out either. The fat cap may become dark during this cooking time, don&rsquot worry. Pork is done when the shoulder bone becomes loose throughout.
6. Remove pork from oven. Allow to stand for 15 minutes to cool.
7. While waiting for the pork to cool a little. Turn broiler on high. Spread pineapple chunks in a single layer on a sheet pan. Brown under the broiler. Turn and brown the other sides. The pineapple should be cooked, not mushy, and sweet.
8. Remove the browned fat cap from the pork butt. This is your special treat eat it in secret in the kitchen. Drain off remaining cooking liquid and skim most of the fat.
9. Gently pull pork. Pour cooking liquid over pulled pork.
10. A traditional way to serve tacos al pastor is pictured below. Four little tortillas are spread out on a plate and topped with meat, onions, chopped cilantro, and chunks of pineapple. Lime wedges are served on the side.

Brad Cannon leads the kitchen team at the IKEA Pittsburgh Restaurant where famous Swedish dishes such as Swedish meatballs, salmon plates and princess cakes are prepared daily. Brad recently prepared a tasting menu for Savor Pittsburgh and his creations can be enjoyed at special events in the store. Brad enjoys adding an interesting flare to the Swedish staples available at IKEA in order to bring the food to a wider audience.


Best Recipes To Celebrate Mexican Independence Day In Pittsburgh

Bill Fuller is the executive chef of The Big Burrito Restaurant Group Mad Mex, Eleven, Kaya, Casbah, Soma and Umi. Bill has been named Chef of the Year and Restaurateur of the Yearby Pittsburgh Magazine, and his popular restaurants have received many rewards and accolades. The Big Burrito Group’s restaurant menus highlight the benefits of locally farmed and sourced foods and each features fresh local ingredients.Bill also works with the Greater Pittsburgh Community Food Bank in its mission to help feed Pittsburgh as well as acts as an advisor for the culinary program at the Art Institute of Pittsburgh.

  • 1 Flank steak
  • 1 žličke. Dijonska gorčica
  • 1 žličke. Sol
  • 2 žlici. Olivno olje
  • ½ ea. Stick of butter
  • 1 C. Medium sliced raw onion
  • 1-4 Jalapenos, sliced into rings
  • 1 žlica. Mexican oregano, dried
  • 2 tsp. cumin, ground
  • 2 tsp. sol
  • 8 eggs
  • 4 10&rdquo flour tortillas
  • 1 cup shredded Monterrey Jack cheese
  • sol in poper
  • guacamole
  • sour Cream
  1. Prepare Guacamole. Rezerviraj.
  2. Place steak in a bowl. Add mustard, olive oil, and salt. Allow to marinate.
  3. Heat cast iron skillet over high heat. Sear steak until crusty on the outside and a gentle medium in the center, about 140°. Set aside and allow to rest. Return skillet to heat.
  4. While steak is cooking, melt butter in a medium skillet over medium heat. Add onions, peppers, oregano, cumin and salt. Cook with stirring until onions soften but do not become soggy.
  5. Heat comal (flat cast iron skillet).
  6. Slice beef across the grain. In skillet, add a generous knob of butter. Crack 2 eggs into the pan. If you desire, poke the yolks so that they cook solid.
  7. While eggs are cooking. Place a tortilla on the comal. Potresemo s sirom. Allow to melt.
  8. Place onion and pepper mixture across half the tortilla. Add some beef. Add two eggs.
  9. Fold and remove from the griddle. Cut into thirds and serve with guacamole and sour cream.
  10. Repeat steps 7 &ndash 10 until everyone is fed. Hopefully, one of these bums will have made you a Tequila Sunrise. Sip it as you cook.
  • 3 avocados
  • juice of 2-3 limes
  • 1 large clove garlic grated on a microplane grater
  • ¼ cup chopped cilantro
  • diced ripe tomatoes
  • sol in poper po okusu
  1. Peel, seed, and dice avocados
  2. Add everything else. Adjust seasonings.
  • 1 large chicken, cut into thighs, wings, drumsticks, and breasts
  • 4 tsp. Guajillo chili powder
  • 1 žlica. posušen mehiški origano
  • 1 žličke. dried thyme
  • 2 tsp. ground cumin salt and pepper
  • zelena omaka
  1. Preheat oven to 450°F.
  2. Season chicken on all sides with chili, oregano, thyme, cumin, salt and pepper.
  3. Place skin side up in a roasting pan.
  4. Cook on top rack in oven for approximately 30 minutes until skin is crispy
  5. Reduce heat to 325°F. Cover with green sauce. Return to oven and allow to cook for an hour or more (until chicken is really tender on the thighs).

Green Sauce

  • 2 lbs peeled, washed tomatillos
  • 2-4 whole jalapenos, de-stemmed
  • 1 cup rough chopped white onion
  • 8 whole garlic cloves
  • 1 žlica. sol
  • ¼ cup chopped cilantro
  1. Clean tomatillos by immersing in cold water and removing skins
  2. Place tomatillos in a wide, shallow casserole with whole jalapenos, onion, whole garlic cloves and salt.
  3. Roast in a pre-heated 500° oven for about 45 minutes until soft and lightly browned. (Can also be roasted in a pan over a hot grill with the lid on.)
  4. Pass through a food mill on the medium mesh blade.
  5. Add chopped cilantro to strained sauce and combine thoroughly with whisk.

Tacos &ldquoal pastor&rdquo refer to tacos made with roasted pork that has been marinated in achiote (ground annatto seed), mild chili powder &mdash Guajillo in this case&mdash Mexican oregano, citrus and roasted. Normally, taquerias that specialize in tacos al pastor marinate thin slices of pork in their secret recipe, skewer them on a spit as above (similar to Greek gyro meat) and slice off the meat as needed for tacos. Since few of us have this device in our homes, this recipe calls for marinating pork shoulder over night and slow roasting it until tender. These tacos are served simply, with chopped onions, chopped cilantro, lime wedges and whatever hot sauce turns your engine.

  • 4 pork butt, bone-in
  • 2 tbs. achiote
  • 3 tbs. Guajillo chili powder
  • 3 tbs. posušen mehiški origano
  • 3-4 tbs. sol
  • 2 tbs. Črni poper
  • ½ cups orange juice
  • 1 ea. Mexican beer (light, like Corona)
  • 1 pineapple, peeled and cut into 2-inch chunks
  • 16 fresh corn tortillas
  • ½ cup chopped fresh cilantro
  • ½ cup finely chopped white onion (but not pureed or food processed)
  • Lime Wedges

1.Place pork butt in an oven-safe dish fat side down.
2. Mix together achiote, chili powder, oregano, salt and black pepper. Rub 1/3 of the mixture on the exposed side of the butt.
3. Turn meat over so fat side is facing up. Rub remaining spice mixture evenly over fat. Cover and allow to marinate overnight in the refrigerator.
4. Pre-heat oven to 275°. Uncover pork and pour orange juice and beer around meat. Do not pour it over or the spices will get rinsed off.
5. Place in oven. Cook uncovered for 3-3 ½ hours. If the liquid dries up, add a little water. Do not swim the pork but don&rsquot let it dry all the way out either. The fat cap may become dark during this cooking time, don&rsquot worry. Pork is done when the shoulder bone becomes loose throughout.
6. Remove pork from oven. Allow to stand for 15 minutes to cool.
7. While waiting for the pork to cool a little. Turn broiler on high. Spread pineapple chunks in a single layer on a sheet pan. Brown under the broiler. Turn and brown the other sides. The pineapple should be cooked, not mushy, and sweet.
8. Remove the browned fat cap from the pork butt. This is your special treat eat it in secret in the kitchen. Drain off remaining cooking liquid and skim most of the fat.
9. Gently pull pork. Pour cooking liquid over pulled pork.
10. A traditional way to serve tacos al pastor is pictured below. Four little tortillas are spread out on a plate and topped with meat, onions, chopped cilantro, and chunks of pineapple. Lime wedges are served on the side.

Brad Cannon leads the kitchen team at the IKEA Pittsburgh Restaurant where famous Swedish dishes such as Swedish meatballs, salmon plates and princess cakes are prepared daily. Brad recently prepared a tasting menu for Savor Pittsburgh and his creations can be enjoyed at special events in the store. Brad enjoys adding an interesting flare to the Swedish staples available at IKEA in order to bring the food to a wider audience.