Tuesday, August 7, 2012

Citrus Corn Ensalda

purple cabbage
green cabbage
5-6 green onions
pickeled  jalopena's ( I preferr Deli brand nacho style
sweet cherry tomatos
frozen corn or fresh from cob corn
red pepper
orange juice or orange juice concentrate
seasoned rice vinegar

Sliver and chop equal amounts of red and green cabbage
slice small green onions using green and white parts
about a large palm full of jalopeno slices
two large handfulls of cilantro chop and dice
use a serrated knife and slice cherry tomatos into about 5 or 6 slices and then chop again
clean, sliver and chop red pepper
use about 1/2 to 2/3's frozen corn
Use 1/2 cup orange juice with 2 heaping tbspns of sugar stirred into it.
use 1/4 cup seasoned rice vinegar. ( unseasoned is very bland)
* you can use frozen concentrate oj about 1/3 cup without the sugar.

Prepare and let set while you fix your table and meal.

Very citrusy and fresh.

Pork Tacos

2 lbs boneless country pork ribs
1 lg can of tomato sauce
Dijohn mustartd
Real Bacon Bit
Baby Rays barbeque sauce
sea salt
medium red onion
mcKormicks pork rub
crock pot

salt pork ribs
sprinkley on rub and rub it in.
Turn to the other side and repeat.

Into your crock pot-
pour tomato sauce
Use about 3 generous squeezes of Dijohn mustard
Add about 3 tablespsoons of bacon bits.
Add 3 generous ssqueezes of Baby Rays
Chop /dice onion into the crock pot.
Stir until well blended

Cut your porkinto aobut 1.5" cubes and drop into the crock pot.
Stir just unil well coated.
Cook 6 hours on high.

Can sit for a few on warm cycle.
Dip pork out into manageble piles on chopping board and mash with a open
pronged meat fork when ready to serve.

I used both flour and corn tortillas. The family chose corn. These are Don Panchos
very yellow "corny" brand tortillas.
Served with sour cream, hot salsa, and citrus corn ensalada.