Given the many cultural influences present here, this will be a spot to share all things Cuban, Mexican, Central and South American, … (okay, that’s NY Strip with Shrimp and Cajun Butter), Cajun and Creole, as well!!
PEBRE Great on steak, fish, or a pasta sauce or salad dressing base! 2 cups fresh parsley leaves 2 cups fresh cilantro leaves 1/2 to 3/4 cup chopped onion 1/4 cup, or less, water 1 tablespoon lemon juice 1 teaspoon crushed pepper or pepper sauce of choice 1/4+ teaspoon salt, to taste/preference 1/4 teaspoon fresh ground pepper 2, or more, cloves of garlic, minced 1 1/2 tablespoons of EVOO Combine everything but the oil in a food processor, pulse until minced and blended. Transfer to a bowl and chill, covered, preferably for more than an hour. Stir in oil prior to use. WHITE REMOULADE SAUCE - great on nearly everything! 1 cup mayo 1/2 cup creole mustard 2 tablespoons lemon juice 1/2 teaspoon of Tabasco 1 teaspoon Worcestershire 1/2 teaspoon, or less, salt
CARNITAS a la BAYLESS So simple, so good! (Serve 4, or fewer) 1 pound boneless pork shoulder, trimmed, cubed to 1 1/2 inches 1 tablespoon, or more, fresh lime juice Salt Place the pork in a 2-Quart (or larger) heavy saucepan or dutch oven. Cover with water no more than by about a half inch. Add the lime juice and 1/2 teaspoon of salt Simmer over medium heat, partially covered, for 45-60 minutes, until the water is absorbed and the meat fries in its own rendered fat. Reduce the heat a bit and cook uncovered, turning the meat often until evenly browned in about ten minutes. Serve with rice or tortillas.