This Cuban classic is an excellent way to use a tough and flavorful piece of beef. This version is an adaptation of a recipe in Serious Eats. I used up some of the turkey broth I made from the bones from our Thanksgiving turkeys. 2-1/2 lb. chuck roast, round roast, or flank steak Kosher Read More …
This very tasty chicken stew has a complex flavor with sour, sweet, and salty notes. This is an adaptation of a recipe in Saveur magazine. ¼ cup fresh lime juice ¼ cup fresh orange juice 3 cloves garlic, peeled, and roughly smashed 1 (3.5-4 lb.) chicken, cut into serving pieces 1/3 cup olive oil 1 Read More …
We have made this a couple of times, most recently for the family on the 4th of July. This recipe is a great opportunity to use peeled garlic from an Asian grocery, and is an adaptation from Saveur magazine 3-4 lb. chicken cut in serving pieces (or the equivalent in chicken parts) 3 bay Read More …
This posting is essentially about technique. For Easter dinner I roasted a 5 lb. boneless leg of lamb in a MasterBuilt electric box smoker at 200 degrees for about 3 hours until the internal temperature was 125 degrees. I then allowed it to rest tented in foil for 15 minutes while I heated the broiler. Read More …
This is an adaptation of a recipe from the Wall Street Journal for a Puerto Rican variation on roast turkey. Essentially, it is the same marinade as would be used in Puerto Rico for lechon (roast pig). I roasted a pavochon for Thanksgiving in the Cuban roasting box (La Caja China) along with two plain Read More …