-=> Quoting Janis Kracht to Michael Loo <=-

 JK> I have strawberries growing
 JK> haven't tried the leaves yet or investigated
 JK> that.. I expect to find the leaves will be ok.

Both strawberry and raspberry leaves make a tasty tisane (herbal
"tea"). They can be brewed either fresh or dried. You can also add a
few berries to intensify the flavour. There is an old wives' tale
that completely fresh and totally dried leaves are wholesome but
wilted partly dried ones are poisonous. I have no idea why and have
never investigated the theory either in the literature or by
testing it directly on myself.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tacos de Castacan Con Queso

Categories: Mexican, Pork, Cheese, Tortillas
  Servings: 16

           FOR THE CASTACAN:
      2 lb fresh, skin-on pork belly
           Kosher salt and freshly
           ground black pepper
      1 c  melted lard or vegetable
           oil
      4    cloves
      1    whole bitter Seville orange)
           cut into quarters
      1    cinnamon stick, broken into
      4    shards
      4 md cloves garlic
           TO FINISH AND SERVE:
           Kosher salt
     12 oz shredded Oaxaca or
           low-moisture mozzarella
           cheese
           Warm corn tortillas
           Yucatan-Style Habanero
           Salsa
           Lime wedges
           Chopped fresh cilantro
           leaves

Yucatecan Pork Belly And Cheese Tacos 

Castacan is the Yucatecan version of crispy pork belly. These tacos,
based on the ones I had at Wayan'e, a Merida institution, are
crisped up on a griddle, then topped with shredded cheese. As the
cheese melts, it oozes into the cracks and spaces between the meat,
binding the bits of pork belly together. The whole thing sizzles
until the cheese is browned and crisped, lending an extra dimension
of nutty flavor and texture to the finished taco.

Why It Works:

Extra-crispy, extra-browned, extra-cheesy, and delicious.

Slow-cooking the pork belly in the oven tenderizes it while infusing
it with flavor from the aromatics.

Crisping the pork in a hot oven instead of frying is a much neater,
safer process.

Topping the pork with shredded cheese while it's on the griddle
gives the cheese a chance to melt and form crisp, browned edges. 

Directions For the Castacan: Adjust oven rack to center position and
preheat oven to 275 F. Season pork with salt and pepper on both
sides. Place in a cast iron skillet or baking dish not much larger
than it. Pour melted lard or vegetable oil on top. Stick 1 clove and
1 cinnamon shard into each orange segment. Nestle oranges and garlic
around pork. Cover with foil and place in oven. Cook until pork
shows almost no resistance when poked with a knife, about 5 hours.
Allow to cool completely at room temperature. Discard garlic and
oranges. Drain fat and reserve for another use. Proceed to step 2,
or wrap pork in foil and refrigerate for up to 5 days before
proceeding as directed.

Preheat oven to 450 F. Place the cooked pork belly skin side up on a
rimmed baking sheet lined with heavy-duty aluminum foil. Roast until
skin is bubbly and crisp, 12 to 20 minutes, folding up foil to
shield sides if they threaten to burn.

Transfer crisp pork to a cutting board and cut into 1/2-inch
lardons.

To Finish and Serve: Heat a griddle or a large cast iron pan over
medium heat until hot. Add small piles (about 2 tablespoons each) of
chopped pork. Season with a pinch of salt. Cook, stirring and
flipping each pile, until brown and crisp on most sides, about 1
minute. Add a small pinch of shredded cheese to each pile, allow it
to melt (about 30 seconds), then carefully flip, scraping up browned
cheese from bottom of pan. Cook until second side is browned and
crisp, about 1 minute. Transfer each pile to a warmed corn tortilla
and serve immediately with Yucatan-Style Habanero Salsa or other
salsa, lime wedges, and chopped cilantro.

J. Kenji Lopez-Alt

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

Jim


... Why does free range kale cost more?

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