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edible Monterey Bay Summer 2016

3 pounds pork rump or shoulder with 2 tablespoons coriander, toasted and 1 to 2 tablespoons pickled jalapeño 8 fresh prickly pears or 1 jar of Friend in Cheeses’ Prickly Purple Heart Jam 20 edible monterey bay summer 2016 PRICKLY PURPLE HEART CARNITAS Adapted from Tabitha Stroup, founder and chef, Friend in Cheeses Jam Co. in Soquel Serves 4, with leftovers a nice fat cap intact ground 1 tablespoon chili sea salt 1 lime, juiced juice Combine coriander, chili sea salt, lime juice and jalapeño juice and 2 tablespoons minced garlic and massage into the meat. Marinate overnight or for whatever time you have to wait. en drain excess moisture and pat dry with paper towels. In a Dutch oven, heat a splash of oil and sear all sides to create a nice crust and flavor layer. en place fat side down in the Dutch oven or a slow cooker. If using raw prickly pears that have not had spines removed, either de-spine them or use gloves to handle, and then cut in half. (Stroup uses a blowtorch to de-spine.) Scoop out the flesh and be sure to strain out the seeds. Add either the prickly pear flesh or the jar of jam to the pot along with the orange juice, jalapeño, 4 whole garlic cloves and bay leaves. Cook for 3–4 hours, adding more orange juice or some stock if needed, until the roasted meat falls apart. Shred meat with a fork and cook to reduce the liquid and brown the meat. 2 cups orange juice 1 yellow onion, quartered 1 jalapeño 6 garlic cloves, divided 3 bay leaves Corn tortillas Salsa verde Pickled radishes, chopped Green onions, chopped Fresh cilantro, chopped Serve with the tortillas, salsa verde, pickled radishes, green onions and cilantro. Note: When in season from August through December, prickly pears can be purchased at Mexican markets with the spines already removed. If harvested wild or from your own plants, be careful of the spines. And always be sure to strain the seeds before using the flesh. Photo by Camilla M. Mann


edible Monterey Bay Summer 2016
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