Albondigas y Mas


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!!

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


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

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.