Hi, I’m Jan Ashby 

Today’s post is for Cinco di Mayo celebrations.  I have gone and located a really special Carnitas recipe which involves the use of milk (a vital component). The recipe calls for four to six lbs of Boston butt or Pork Shoulder – the cut of meat is important, so don’t substitute.  Additionally, the recipe calls for garlic cloves – and you may use minced garlic, if you are accustomed to making this kind of substitution.

This particular recipe is taken from Google Books – it is Bruce Aidells recipe, and is originally from The Complete Meat Cookbook

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Grilled Lime Mesquite Chicken

This recipe is for outdoors, on the grill, if you please.   And with the better weather, why not?

Here’s my favorite:

1 ounce dry mesquite marinade mix
Juice of 1 lime
1/4 cup (68.75 ml) olive oil
2 tablespoon (30 g) honey
2 pounds (1.1375 kg) of chicken

Combine Mesquite Marinade with next 4 ingredients in a self-closing plastic bag or shallow dish. Next add chicken and carefully coat each piece.  Place in refrigerator for up to 3 hours.

Remove chicken from its marinade.  Lightly grease grill rack; cook until done (check for doneness with a meat thermometer).

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My favorite cookbook is “The Complete Meat Cookbook”..
Here are my reasons:

1. It contains not only delectable recipes, but also colorful cooking stories
2. The recipes are delicious – I have tried half a dozen ..such as carnitas and pork arista — mmm good
3. Focus on dry rubs and marinades is extensive
4. It has many facets; it covers broiling, stir-frying, pan-broiling, sauteing, panfrying, grilling, barbecuing, oven roasting, braising and stewing, wet basting, poaching, steaming, and pressure cooking.

Written by Bruce Aidells, who is an excellent chef it may be found here –> The Complete Meat Cookbook

Note: This author and chef has a second book called “The Complete Book of Pork” –> The Complete Book of Pork, a guide on buying, storing and cooking Pork.

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