All Posts Tagged 'roast' (5)

Serves 6–8



Ingredients:

6–7 pounds boneless pork



Marinade

1 head fresh garlic, minced

2…

This is another one of those Venezuelan recipes that my grandmother prepared and was absolutely delicious. Asado Negro is sort of the Venezuelan version of a roast beef, except we cook it a bit differently. Some people use sugar, others use wine, my grandmother used neither, and so do…

Sort of, but not exactly. See, confit is a French cooking and preservation method. The idea is to salt and flavor meats that are then slowly cooked in their own fat (or added fat) and later preserved in said fat. Carnitas are not preserved in the fat, though I don't see any reason why they couldn't be, except for the fact that they wouldn't last that long at the Price…

A guiso is one of those universal, one-pot dishes that exists in every cuisine/culture I can think of. Stew, cassoulet, kho, cocido, caldeirada, goulash--whatever the name and the main ingredient, it is a hearty soupy dish, slowly braised until the various ingredients are incredibly tender. There's…