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County Faretasty fresh (MCT) — A lot of peo- ple eschew leftovers. Savvy cooks embrace them. Today's recipe is one that came about because I had a cooked pork loin roast tucked away in the freezer as well as ingredi- ents typically used in Mex- ican cooking: cilantro, corn tortillas, white onions and jalapeno . to make carnitas, or pork tacos. What came to mind was Carnitas, which means "little meats" in Spanish, are seasoned, fried pork- filled tacos. They are typi- cally served with soft corn tortillas topped with salsa. This recipe is short on labor and high on flavor. You can prepare a lot of the ingredients in advance and bring them together at the last minute. in the oven, covered, just enough so it was easy to pull apart. I beefed up the flavor with some good quality Ancho chili pow- der. And instead of salsa, I used the other leftover ingredients to make a sim- ple pico de gallo. I reheated the pork loin & Authentic carnitas can be fixed in a flash Gouda good in slices, sauces (MCT) — Looking for some uses for gouda cheese? Gouda (GOO-dah), named for its city of origin in the Netherlands, is a pale yellow color with a red or yellow waxy rind. The creamy, semi-firm cheese has a mild and nutty flavor. Sometimes there are tiny holes. Aged gouda has a stronger flavor. The wax coating may be black. "The more a cheese ages, it becomes a more full-bod- ied cheese," says Carolyn Cowley, one of Holiday Mar- ket's cheese associates. You can serve gouda on a cheese board with fruit. Its creamy texture means it melts nicely. A slice melts per- fectly on burgers. Or use it in fondue or sauces. For a nice change from the usual grilled cheese sand- wich, use gouda. Grate it so it melts quicker. Gouda goes well with apples, as in the accompanying recipe. GOUDA AND APPLE PASTRIES Serves: 8 / Preparation time: 10 minutes / Total time: 45 minutes Thaw only one sheet for this recipe, keeping the other frozen for another use. 1/4 cup sugar MCT photo Carnitas, which means "little meats" in Spanish, are seasoned, fried pork-filled tacos. They are typically served with soft corn tortillas topped with salsa. Similar to a salsa, pico de gallo (PEE-koh day GI- yoh) is a relish that can be made with a variety of finely chopped ingredients. You can use bell peppers, chili peppers and jicama for crunch, onions and cilantro. These are tasty served with just the Pico de Gallo. You can also top them with chopped cilantro, diced avocado and your favorite Mexican-style cheese. PICO DE GALLO 2 teaspoons canola oil 1/2 cup finely chopped white onionc diced minced I typically season my pico with salt, pepper, and a few pinches of sugar. A few dribbles of white vine- gar, oil and lime juice bring it all together. These tacos are the real deal. So serve them on soft or fried (see recipes) corn tortillas. Top them with condiments such as shred- ded or chopped radish, cilantro or diced avocado. If you want to top them with cheese, try asadero (Munster is a good substi- tute), Chihuahua (similar to cheddar) or queso fres- co, a somewhat salty crumbly cheese that's simi- lar to feta. ___ PORK TACOS WITH PICO DE GALLO Serves: 4 / Preparation time: 30 minutes Total time: 45 minutes 2 plum tomatoes, cored, 1 clove garlic, peeled, 1 small jalapeno pepper, seeded and minced gar cilantro taste 2 teaspoons white vine- 1/2 cup chopped fresh 1 tablespoon lime juice plus lime wedges for gar- nish cilantro). Season with salt and pepper and set aside. To make the pork: In a medium skillet, heat the canola oil over medium heat. Season the shredded leftover pork (or chicken) lightly with salt, pepper and chili powder. 1/2 teaspoon sugar Salt and black pepper to PORK over shredded or cubed plain or lightly seasoned pork loin roast or chicken 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper powder 1 teaspoon Ancho chili 8 corn or flour tortillas, heated (see below) 1 cup shredded cabbage To make the Pico de Gallo: In a bowl, mix together all the ingredients (canola oil through 2 teaspoons canola oil 2 1/2 cups cooked left- Add pork to the skillet, saute it to heat through. Divide the pork among the tortillas and serve topped with shredded cab- bage for crunch and Pico de Gallo. Garnish with lime wedges. To heat tortillas, wrap them in slightly damp paper towels and place on a microwave-safe plate. Cover with plastic wrap. Microwave on high for 30 to 45 seconds. You can also fry the corn tortillas in oil. Here's a method adapt- ed from the September issue of Everyday Food: Heat 1 1/2 cups of oil in a heavy skillet to 350 (2) Chicken Enchiladas $899 Spaghetti w/Meatballs $895 Stuffed Burger Steak$1049 Monday Special (Served w/rice & beans) Tuesday Special Served w/garlic bread, soup or salad Wednesday Special Stuffed w/bell peppers, onions, mushrooms & cheese, topped w/gravy, served w/choice of potato & veggies Grilled Tilapia (w/rice & veggies)$1049 Thursday Special Best Homemade Pies in Town Ice Cream Orders to go 731 Main St., 530.529.4012 open 7 days 5:30am-9pm degrees. When hot, add corn tortilla and fry about 15 seconds per side. Using tongs, fold the tortilla in half — it should still be pli- able — pressing it to the bottom of the skillet, and fry 25 to 30 seconds. Turn over and repeat on other side. 1/4 cup all-purpose flour 1/2 teaspoon cinnamon 2 cups) 2 medium tart apples, peeled and finely chopped (for ing sheet. Juice and zest of 1 lemon 1 sheet frozen puff pastry, thawed 8 slices gouda cheese Preheat the oven to 400 degrees. Lightly grease a bak- In a small bowl, mix sugar, flour and cinnamon. In another bowl, mix the apples, lemon juice and zest. Sprinkle the sugar mixture over the apples and toss to mix all together. From and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis per 2 tacos. 278 calories (42 percent On a lightly floured work surface, unfold the pastry and roll into a 15-by-10-inch rectangle. Brush lightly with water. With the short side of the pastry facing you, spoon the There are two sheets of puff pastry to a package. Wednesday, October 3, 2012 – Daily News 5A from fat), 13 grams fat (3 grams sat. fat), 22 grams carbohydrates, 18 grams protein, 354 mg sodium, 46 mg cholesterol, 4 grams fiber. filling on the pastry and spread to within 2 inches of the short sides and to the edge of the long side. Starting at the short side, roll jelly-roll fashion. Cut the roll into 8 slices, 1 1/2 inches thick. Place 2 inches apart on the greased baking sheet. Bake for 20 minutes or until golden. Remove from the oven and place a slice of cheese on each pastry. Return to the oven just until the cheese melts, about 1 to 2 min- utes. Remove from oven, place pastries on a wire rack to cool. 8049 Hwy 99E, Los Molinos, CA "Your Family Supermarket" (530) 384-1563 We accept EBT, Credit or Debit Fill your freezer with your favorite cut of meats Saturday, October 13 Annual Fall Meat Bonanza 8am-5pm • 1/2 or Whole Loin Prime Rib • Peeled Beef Tri-Tip • #2 New York Steaks • Ground Beef 80% Lean • Bacon Ends 15 lb. 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