I have been so busy at work,I get home at 7:30 every night.I managed to sneak in a little cooking,here is a Seabass Vericruzana and a Cochinita Pibil(Yucatean pork)
seabassrubbed w/Prudhommes Blackened redfish
Raws for cruzana sauce
A little blood orange to make the sauce pop
sorry no plated pics the family was real hungry
The raws for the cochinita Pibil-cumin,cinnomon,cloves,anatto seed,oregano,sour orange juice,garlic
The m arinade blended then you let it rest for 4 hrs and blend again
Also did one with homemade pecan rub
time to wrap in Banana leaves
This turns out pretty tasty,sorry again It was late for plated pics
Finally I am not working Saturday,I had some extra shoulders from resturant depot-hmm.... How a bout some chorizo
11lbs ground and seasoned
had a great helper to help me stuff links
we had a blast and made to tasty morsel for the frezzer.
Hope everyone has a great Easter!!
GOOD EATS AND GOOD FRIENDS