Happy New Year!! Hello 2010………….

We had a great time last night ringing in the New Year. Maybe a little too much wine was consumed but no harm done

A new favorite wine for me,  Barefoot Shiraz. Such a great tasting wine for a very affordable price. For this very big bottle I paid a very nice price of $10.99. I also purchased the Barefoot Bubbly champagne. I was not disappointed.

I am hoping everyone is have a great New Year’s so far! Believe it or not I still have a ton of recipes to share from Christmas. This one is for my very good friends Mo and Mari.  Both of these ladies have mentioned how much they enjoy pernil (roast pork) and I decided to add it to my culinary adventures. After watching Ingrid Hoffman prepare this amazing looking leg of pork I knew I had to also make this dish.

Cuban Roasted Pork Leg: Pernil

Recipe courtesy Ingrid Hoffmann, 2008

Ingredients

• 12 garlic cloves
• 1 tablespoon coarse salt
• 6 sprigs fresh oregano leaves
• 1/2 cup Delicioso Adobo, recipe follows
• 1 cup store-bought Mojo sauce
• 2 cups orange juice
• 4 limes, juiced
• 1 (14 to 16-pound) bone-in whole fresh pork leg

Directions

 

Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef’s knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.)

 

Add the oregano, chop it into the garlic paste and mix together. Put the garlic paste in a large bowl. Add the Adobo, Mojo, the orange and lime juices. Mix well to combine.

Place the pork in a roasting pan and using a sharp knife, score the surface of the meat in a crosshatch pattern. Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat. Cover and marinate in the refrigerator for at least 4 hours or up to 1 day in the refrigerator, covered and turning it once or twice.

Preheat the oven to 450 degrees F.

Uncover the pork and allow the meat to stand at room temperature for 30 minutes before cooking.

 

Roast the pork for 30 minutes. Lower the oven temperature to 350 degrees F. and continue to roast until the meat is falling apart and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork. Baste with the marinade every 30 minutes. Total roasting time will be approximately 5 to 5 1/2 hours.

 

Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices.

Big thanks to my friend Kris. This is her beautiful tray that I “borrowed” for serving purposes.

Delicioso Adobo:

 

• 1 tablespoon lemon pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder or flakes
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley flakes
• 1 tablespoon achiote powder
• 1/2 tablespoon ground cumin
• 1 tablespoon salt

Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.

Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

Yield: about 1/2 cup

Mo and Mari I hope I did you proud

Remember to enter my New Year Giveaway!! Giveaway Ends January 9th!

Also check out The Daily Balance’s Fashion Giveaway!

***BIGGER ANNOUNCEMENT***

NYC Blogger Meet UP

*****Blogger Meet up Update*********

Mari from Namaste Mari and I are planning a CT/NYC Blogger Meetup. Mom on the Run will be taking the train into the city to meet up with NYC bloggers. We are planning to have it on Saturday January 30th…please email Mari at namastemari720@yahoo.com or Me at smmuconn@gmail.com if you would like to attend. More details will be available after we figure out where we want to meet.

Schools Out for the Summer……..

My baby is going to Kindergarten!

I am back and ready to re-start Mom on the Run after a very long hiatus. My plan is to start where I left off…lots of great good for you family friendly recipes. I have had the pleasure of sampling some great new products that I also hope to incorporate within my summer blog series. So without any further ado a great new pork recipe for a rainy summer night.

I am hoping to use some of my time off to create some Mom on the Run original recipes but for now I am looking for great new recipes. Tonight’s recipes is from Cooking Light. I had some organic pork cutlets that needed to be used from the freezer. I simply typed in pork in the Cooking Light search box and out came the recipe of Vietnamese-Spiced Pork Chops. I apologize for the pictures but my camera decided to act funny on me. Of all days to malfunction!!

Vietnamese-Spiced Pork Chops

Smooth this sweet-hot rub into the scored surface of the chops. Serve with rice.

Ingredients:

4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
2 tablespoons brown sugar
2 teaspoons paprika ***Tonight’s Featured Item****
2 teaspoons ground coriander
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 tablespoon bottled minced ginger
2 teaspoons bottled minced garlic
Cooking spray
Sliced green onions (optional)

Tonight’s Featured Item:

Bourbon Barrel Smoked Paprika

This paprika makes any recipe even better. I opened up the convenient tin that it came in and was immediately in flavor heaven. As Bourbon Barrel describes it best, “Many paprikas are smoked, but none of them are bourbon smoked. Try this combination of sweet, piquant paprika and the mellow, oaky flavors of fine Kentucky bourbon.” I can’t wait to use the paprika in more recipes. You can find this fine product as well as other bourbon infused products online here. This is one spice that in my opinion that is very underrated.

Now for the how-to:

Lightly score a diamond pattern on both sides of pork.

Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.

Yield: 4 servings (serving size: 1 pork chop)
CALORIES 199 (29% from fat); FAT 6.4g (sat 2.1g,mono 2.7g,poly 1g); IRON 1.4mg; CHOLESTEROL 62mg; CALCIUM 42mg; CARBOHYDRATE 9.2g; SODIUM 491mg; PROTEIN 25.3g; FIBER 1.1g
Cooking Light, OCTOBER 2003

A complete plate……….

These chops were flavorful, delicious, and a kid pleaser. Both my kids liked them so much they each ate a whole cutlet themselves. I was happy the intense flavor that the rub gave to the pork. I will definitely use this recipe again!!

Stay tuned for Mom on the Run’s POP-tastic giveaway that will be a crowd pleaser!