with Tomatoes, Cinnamon And Olives Over Polenta.http://www.huffingtonpost.com/2012/01/06/creamy-polenta-recipes_n_1186914.html?ref=kitchendaily#s591984&title=Braised_Pork_Shoulder
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Doesn't this look good? I hope this link works. Braised Pork Shoulder
- Thread starter orchid
- Start date
magnoliainchicago
Well-known member
OH MY . . .
I'm no longer a big pork fan (excluding bacon, of course), so I thought I would just look . . .
I was hooked when I say Tomatoes, Olives, and Cinnamon!! WOW! I am definitely going to try this.
I'm no longer a big pork fan (excluding bacon, of course), so I thought I would just look . . .
I was hooked when I say Tomatoes, Olives, and Cinnamon!! WOW! I am definitely going to try this.
magnoliainchicago
Well-known member
OH MY . . . that would be SAW rather than "say" . . .
YUM! Above is to the slideshow. Here's the direct link
http://www.huffingtonpost.com/2011/10/27/braised-pork-shoulder-wit_n_1062590.html
http://www.huffingtonpost.com/2011/10/27/braised-pork-shoulder-wit_n_1062590.html
If you love polenta, you should try this. One of my favorite recipes over the past few months.
http://www.foodnetwork.com/recipes/food-network-kitchens/porchetta-and-polenta-recipe/index.html
http://www.foodnetwork.com/recipes/food-network-kitchens/porchetta-and-polenta-recipe/index.html
Oh yep, that looks yummy. I love to grill polenta rounds, squares whatever.
I finally found a use for all those little pieces left after cutting the polenta shape. Not long ago I bought frozen burrito called Amy's. As I was eating it I realized it had little cubes of polenta/masa in it and it was such nice taste, texture so I started using those cut out remnents for that. I just cut and put in the freezer and pull out whatever I need. I posted a link to the Amy's site to the Southwestern burrito that I like so much. They are really tasty and filling.
http://www.amys.com/products/product-detail/burritos-and-wraps/000076
I finally found a use for all those little pieces left after cutting the polenta shape. Not long ago I bought frozen burrito called Amy's. As I was eating it I realized it had little cubes of polenta/masa in it and it was such nice taste, texture so I started using those cut out remnents for that. I just cut and put in the freezer and pull out whatever I need. I posted a link to the Amy's site to the Southwestern burrito that I like so much. They are really tasty and filling.
http://www.amys.com/products/product-detail/burritos-and-wraps/000076
What a great idea! Thanks Orchid. I was talking with a personal chef friend of mine
and he was telling me that he makes his own frozen burritos. I must have looked at him with awe and wonder because he spoke very slowly and said, "You know, make a burrito, then freeze it? You reheat it just like a frozen burrito you buy in the store." I latched on to the idea. "Corn or flour tortilla?" He said, "Corn is a taco, flour is a burrito." Okay, I get it now. What a terrific idea. So simple, and yet, it never occurred to me.
I love the idea of adding the fried polenta bits too. Thanks!
and he was telling me that he makes his own frozen burritos. I must have looked at him with awe and wonder because he spoke very slowly and said, "You know, make a burrito, then freeze it? You reheat it just like a frozen burrito you buy in the store." I latched on to the idea. "Corn or flour tortilla?" He said, "Corn is a taco, flour is a burrito." Okay, I get it now. What a terrific idea. So simple, and yet, it never occurred to me.
I love the idea of adding the fried polenta bits too. Thanks!
steve2-in-la
Well-known member
I was making & freezing burritos 30 years ago . . . right about the time burritos were invented.
Great minds, I suppose. Of course, I was emulating 7-11 but made a better tasting product for far less money. CB and I would cook a couple up, put 'em on a bed of shredded lettuce with some tomatoes, cilantro, salsa and guac. Called 'em our "99 cent dinners". Ah, good times.
Great minds, I suppose. Of course, I was emulating 7-11 but made a better tasting product for far less money. CB and I would cook a couple up, put 'em on a bed of shredded lettuce with some tomatoes, cilantro, salsa and guac. Called 'em our "99 cent dinners". Ah, good times.
Okay nobody showed up. : ( It was allright. Nothing exceptional. Very tender pork though. I
tried something different (for me anyway) with the polenta and infused a rosemary twig for half an hour before adding the cornmeal. That worked well. BUt now I can have the leftover polenta my favourite way...sprinkled with chopped rosemary and grilled on the Q.
tried something different (for me anyway) with the polenta and infused a rosemary twig for half an hour before adding the cornmeal. That worked well. BUt now I can have the leftover polenta my favourite way...sprinkled with chopped rosemary and grilled on the Q.