Simple Faux Aged Balsamic Vinegar

If you ever wondered what to do with one of those big Costco/Sam’s Club bottles here’s the trick. This is a simple way to “pump up” store-bought Balsamic Vinegar to create something closer to the real aged balsamic vinegar. You’ll end up with a a thick, syrupy sauce that’s excellent with vegetables, salads and even ice-cream.

Ingredients
1 Cup Store Bought Balsamic Vinegar
¼ Cup brown sugar

Directions
Bring the vinegar to a boil in a sauce pan, reducing it half. Remove from heat and whisk in the sugar being careful as it may foam up (hence the reason for removing it from direct heat). Return to the stove-top and boil for another couple of minutes until the sugar dissolves.

Yields: About 1/2 Cup

Time to make: 20 min

Spanish Hot Chocolate

In Spain, they have this wonderful thick drinking chocolate. Served bittersweet with sugar on the side, it is a traditional breakfast beverage, often accompanied with fresh fried churros which are dunked into the beverage. I’ve worked out this recreation of that fine beverage to create a treat for adults. The closest I’ve come to this over here is that short-lived Starbuck’s creation from a few years ago. This however, won’t break your wallet.

Single Serving
1 C Milk
1½ T Cocoa
2 T Sugar
½ T cornstarch

Making a Batch
1 Cup Sugar
¾ Cup Cocoa
¼ Cup Cornstarch
Measure out ¼ cup of the mixture per 1 Cup of milk.

Directions
Pour the milk in a sauce pot and place over Med-High heat. Whisk the next3 ingredients together and add to the milk. Whisk to combine and continue whisking to prevent sticking or a chocolate “scum” from forming on top.

When you feel the drink beginning to thicken, pour and serve.

Flavor Additions:
Coffee or Orange Liqueur
an 1/8 tsp of cayenne pepper, cinnamon or nutmeg.
Substitute Splenda for sugar to keep it healthier.
Make the drink stronger/less sweet by using 2 T of Cocoa.

Yields: 1 serving

Time to make: 15 min

Carnitas Recipe

Carnitas is a Latin American pork dish. Ideally, for me, it has a crisp crust on the outside with a flavorful, tender and juicy interior. I pull/shred the pork to use it in different dishes later (i.e. Tacos, Burritos, Chili). If served as a main dish, I’d carve it like a pot roast, making a flavorful gravy out of the pan juices.

Making this dish using my Dutch Oven allows me to sear, sauté, braise, roast, reduce and serve in one pot.

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Equipment
5 Qt Cast Iron Dutch Oven
Tongs
Wooden Spoon
Platter
Peanut Oil

Braising Ingredients
3-4 lb Pork Shoulder/Butt
1 carrot diced
1 onion diced
1 jalapeño seeded & minced
3 garlic cloves minced
1 can cola (yes, cola)
½ cup red wine, brandy, cognac or strong stock

Seasoning
½ tsp cumin seeds
1 tsp oregano
1 tsp paprika
1 tsp smoked paprika
1 tsp chili powder
1 tsp smoked chili powder
½ tsp cayenne pepper

These seasonings turned out great for me, but feel free to adjust them based on your taste and what you have on hand.

Preheat oven to 300 degrees and heat Dutch Oven over Medium-High Heat.Lightly rub pork with oil and season with on sides with salt. When the DO is hot, sear the pork on all sides until deeply golden. This should take about 2-4 minutes per side.

Remove the meat to a platter to rest and turn the heat down to Medium. There should still be oil in the pot from the searing but add more if necessary. Add cumin seed to the oil and sauté. When they begin begin to pop, add the carrots and onions and sauté until soft. Add minced garlic and jalapeño and cook for another minute.

Stir in remain spices, followed by the cola and red wine stirring and scraping up any browned bits from the bottom of the pot.

Return Pork to the pot, cover and transfer the whole thing to the oven and braise for 4 hours or until meat is falling apart.

Remove meat to platter to rest and increase the oven temperature to 450 degrees. Strain out and reserve the liquid from pot, wipe it down with a paper towel and return the pork. Place the uncovered Dutch Oven back into the heated oven and create the final crust by roasting it for approx 20 minutes, turning over half way.

Remove meat to a platter and return the reserved liquid to pot, bringing it to a boil on the stove top. Boil until th liquid reduces to about 1 cup. While the liquid is reducing , use two forks to pull/shred the pork.

After liquid has reduced, turn off the heat and stir the meat back in, coating it with the concentrated juices. You just want to coat the meat, not “soak” it.

Serve in soup, chili, tacos, burritos, etc

Suggestions:
Turn the temperature down to 200 degrees and braise for 8 hrs overnight.

I use cilantro in my burritos and tacos so I toss the minced stems into the braising liquid rather than throw them out.