Monday, June 26, 2006

Dill Vinaigrette

Here's a great dressing with just a hint of sweetness (due to the honey). Perfect for your next green salad. Enjoy!

Dill Vinaigrette

¼ cup cider vinegar

2 tablespoons water

2 tablespoons olive or canola oil

2 tablespoons honey

½ tsp garlic powder

½ tsp dill weed

½ tsp dried parsley flakes

¼ tsp salt

1/8 tsp pepper

1/8 tsp celery seed

Salad greens and vegetables of your choice

In a jar with a tight-fitting lid, combine the first ten ingredients; shake well. Serve with salad. Refrigerate leftovers; shake well before serving. Yield: 1 cup.

Wednesday, June 14, 2006

Treintenera pork

So easy, and so delish. I promise.

1. Get a pork shoulder or picnic roast, about 6-9 lbs.
2. Put it in a roasting dish or a pyrex or whatever you have that will fit.
3. Sprinkle adobo all over the top. (Again, Penzeys, or you can get lesser versions on any spice aisle)
4. Pour about 1/2 cup of Mojo Criollo** on top, and with the spicy paste that now exists, rub it in.
5. Flip and repeat.
6. Put in oven, uncovered, on 250 for 9-12 hours.
Eat all week.

**Goya makes the Mojo--you can often get it on the spanish aisle at Walmart, or at any Latin food stores. It is in a bottle and is an awesome marinade for anything.