Lockm Reginia Food Inspiration

11/12/2019

Which do you eat more often, rice, bread or potatoes?

26/02/2016

17/02/2016

Orange and Milk-Braised Pork Carnitas

"It must have been the subliminal beer and liquor advertising that got me, because I wasn't even thinking about Cinco de Mayo when I decided to make this milk-braised pork carnitas recipe. The milk braising beforehand seems to give the meat a little extra succulence. The subtle sweetness from the orange is also very nice."

Ingredients

3 1/2 pounds boneless pork shoulder, cut into large pieces 1 tablespoon freshly ground black pepper 1 tablespoon kosher salt, or more to taste 2 tablespoons vegetable oil 2 bay leaves 2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper 1 orange, juiced and zested 2 cups whole milk Add all ingredients to list

Directions

Season pork with pepper and salt.
Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
Preheat oven to 450 degrees F (230 degrees C).
Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

31/01/2016

;) “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti

27/01/2016

Doctors confuse color and chemistry. The white meat of chicken is therefore the essence of a light diet and dark meat is poison. ~Martin H. Fischer (1879–1962)

25/01/2016

Let’s look at the ingredients—shrimp (best to get frozen and defrost yourself, unless you can get fresh, because most of what you buy in the store is “previously frozen” anyway), artichoke hearts (frozen, I would rather eat fresh artichokes whole), peas (frozen, they’re good!), basil pesto (not in season, but I make mine in the summer and freeze it, add Parmesan back to it when I use it), and pasta (from a box, I guess you could get fresh or make it yourself), onion greens and garlic from the farmers market, and parsley (redemption).

Start your Monday right!

Here's how you can make this dish:
http://bit.ly/205ZVsz

25/01/2016

What better way to cool down in the heat of summer than with a delicious cold salad? Freshly cooked shrimp and creamy avocado are a perfect match, especially with a crisp vinaigrette. The best news? It only takes a few minutes to prepare.

Gorgeous Monday Morning Cooking Fellas!

Check this link for my recipe:
http://bit.ly/1P5B9qP

25/01/2016

Po boy sandwiches are typically either seafood or roast beef (although I had a roast duck po boy near Grand Isle, Louisiana recently), and the best ones use remoulade, a Cajun version of the classic French mayo-mustard sauce.

Happy Lazy Monday Cooking!

Find my recipe here:
http://bit.ly/1TUYieh