Posts Tagged 'Homesick Texan'

To Make: Homesick Texan Dr. Pepper Cake

Dr. Pepper Cake

Let me just tell you: The topping? It's GOOD.

Just out of the oven.

House smells great.

Will I wait for the kids to dig in?

What do you think?

Homesick Texan Dr. Pepper Oatmeal Cake with Coconut-Pecan Topping

Dr. Pepper Cake

Related:

Homesick Texan Carnitas

Oh, yeahhh….

 

 

6 Snow-Day Pick-Me-Ups

Dr._Pepper

DP in a cake? Why the hell not.

I’m back! Sort of. At least a version of me is — making a brief appearance.

It’s the first real snow of the winter.

And you know how I feel about that.

So, in the interest of maintaining my sanity, in true form, I’m turning to lighthearted distractions.

Current pick-me-ups include:

* this Dr. Pepper Oatmeal Cake with Coconut-Pecan Topping via Homesick Texan.

* Norma Kamali’s new line of adorable LBD’s (for every body type!) under $100.

* these kid-crafty DIY Chunky Bead & Button necklaces via Curious Jane + momfilter.

* this adorable Reine Mere Peg + Chalk Board from Basic French.

Reine Mere Peg + Chalk Board

I want. In my kitchen. Now.

* these Chelsea Heel Boots from Marais USA (I’m generally anti-ankle boots, but these I think I could get behind.)

Chelsea Heel Boot

* just knowing there’s the new AB-FAB waiting for me on DVR.

Stay warm! Fingers crossed the Year of the Dragon has some good sh*t in store.

I’m ready.

TTFN.

Recipe of the Week: Homesick Texan Carnitas

Homesick Texan carnitas

Porky goodness.

So many things in Lisa Fain‘s new cookbook, The Homesick Texan, look good to me — and, of course, remind me of home — that I literally couldn’t decide what to make first. Then I saw Deb over at Smitten Kitchen tried out the carnitas, with great results, and I thought, OK, decision made.

Carnitas are basically tender-crispy bits of pork that you put into a corn tortilla, dress up with your favorite fixings, and eat as tacos. You braise the pork first in liquid — orange and lime juices, water, cumin, crushed garlic — and then sear to brown and crisp up all over once the liquid evaporates. It takes a good three hours start to finish and, I have to say, Chrissy and I thought the meat was absolutely delicious. Flavorful, perfect.

The recipe says to use pork shoulder or butt; we used shoulder. And the three pounds of meat was crowded in our medium-sized to large Le Creuset — so I’d suggest using the biggest damn dutch oven you’re got. Also: I’m not sure if it was in part because of the crowding, but not all of our liquid evaporated — we had to remove the excess ourselves. But it didn’t matter. We took out the remaining juice and let the meat brown nicely in the pot. Crispy, salty, addictive.

We made guac and piled on diced pickled jalapenos and cilantro, too. Yum, yum.

Carnitas, via The Homesick Texan (but as posted on Smitt-Kit — looks like Fain has adapted the recipe from her blog for her cookbook, so that’s what I’m linking to.)

For more Tex-Mex and other faves, scan the blog or buy the book.

Let me know what you think! (P.S. — The kids loved the meat, too, and there were plenty of leftovers.)


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