Cooking Once, Eating Twice--or Thrice!

This week, temperatures are once again soaring over 100 deg. for multiple days.  It has been. . .

 ^^The always fabulous Anne Miller in Kiss Me Kate.

Too darn hot.   Sadly, it has not been as much fun as this musical number led me to believe.  This is putting quite a damper on my Fall baking plans.  It is also reminding me that I should pay more attention to the 10 day forecast when doing my menu planning.   When it's that hot out, I just don't want to do anything, let alone cook so, I will come up with dishes that create leftovers which I will creatively repurpose the following day or later in the week.

This week I choose a giant tube of ground meat which will become 3 separate dishes: hamburgers, loco moco, & tatertot casserole.

If you aren't familiar with the wonder that is loco moco, this blog does a great job explaining some of the history behind the dish & giving some great variations on the recipe.

https://misadventureswithandi.com/loco-moco/

 It's super easy to double the amount of burgers made the day before and then use the leftover rice from the Chinese takeout.   I also like to reserve the fat from making the burgers and combine it with some coffee from the morning's pot to make redeye gravy.  mmmmmmm.

The second time-saver dish is carnitas; Crockpot Carnitas.  The leftovers of which will become rillettes.  Very posh. 

There really is nothing so easy as a good crockpot recipe.  This may be heresy, but I don't sear it first--shoot, I don't always defrost it first.  When teaching, I bung it all in the pot at 6:30 in the morning, turn it to low and then get on with my day.  When I get home about 4-5pm, the pork is cooked to tender perfection and the house smells like it has been blessed by Mexican angels. 

“Mexican Angels” from https://www.vivalafrida.co.uk/mexican-angels

 The Recipe:

 3-4 lb pork butt/ pork shoulder--place directly in crockpot.

Pour directly on top. . .

1/2 c. orange juice &

1/4 c. lime juice (variations would be lager or apple cider vinegar--keep the liquid amount to about 1 c.)

sprinkle evenly on top. . .

3 bay leaves

2 tsp each garlic salt & ground cumin,

1 tsp each dried oregano & onion pwdr 

1/2 tsp each chili pwdr (like cayenne) or ground chipotle pepper,  & black pepper

Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork.

Serve with tortillas, or rice, or roasted potatoes, as you wish.  Fantastic as street tacos w/ a bit of finely diced raw onion & cilantro, or in a burrito, or naked on the plate drizzled with it's juices.  Top  with green chilies or shredded red cabbage or jalapeno or tomatillo salsa if you want a little kick.  Be decadent with a spoonful of sourcream on top.  Or, steal surreptitious bites directly from the crockpot if you are savage and can't withstand the amazing smells any longer.  Just me? 

Some of the leftovers will now be turned into rillettes--which is just a fancy way of saying "meat spread."  

In a stand mixer I will add the pork, pork fat, salt, a pinch of thyme, a tiny bit of ground nutmeg &  (if I'm ambitious) I might cook down some onions & garlic to add.  If I'm not feeling ambitious, I will just use garlic salt instead of regular salt & onion powder--if we have any.  Then I will smoosh it all about in the mixer until it is smooth & spreadable.  If it is too dry, I will add a bit of chicken stock until it is the right consistency.  

I have some eggplant & zucchini left from earlier in the week, so I'll make a simple ratatouille to accompany my posh meat paste. 

Menu

M--hamburgers & green salad

T--Chinese Takeout

W--loco moco

R--Tatertot Casserole

F--Crockpot Carnitas & zucchini

Sat.--Rillettes w/ olive bread & ratatouille 

Sun.--Shrimp Boil