Instant Pot Pork Carnitas Recipe • Quick Pulled Pork | Club Foody

 

Unless there’s AC in your house, we’re kind of limited when it comes to cooking, especially when the mercury rises. Of course, barbecuing 🔥 is the perfect alternative when someone owns one otherwise, using the oven is not really the ideal situation.
 
Years ago, we bought an Instant Pot. Frankly, I recently just started using it. All my girlfriends have been using one for a long, long time. With recipes scheduled ahead of time, I had to wait for an opening. The first recipe I made 👩‍🍳 using this appliance is this featured one… Instant Pot Pork Carnitas!
 
In a fraction of the time, you can enjoy this amazing Mexican pulled pork recipe! The results are just like making it traditionally in the oven or stovetop: melt-in-your-mouth 😋, crispy edges, and caramelized texture! The tasty, infused meat comes out moist, and it takes just 10 minutes under the broiler to finish it!
 
It’s quite convenient as you don’t have to heat up the kitchen, plus it gives you the opportunity to enjoy this delicious meat any time throughout the year. In an hour ⏰, this Instant Pot Pork Carnitas recipe is ready to serve, significantly cutting down on cooking time.
 
A rub is applied to the chunks of meat. It won’t coat them entirely, but as long as there’s some on each piece. After searing the chunks in oil and setting aside, the vegetables 🧅 are quickly sautéed before the rest of the ingredients go in.
 
I use Coca-Cola 🥤 because it tenderizes the meat beautifully. The mild acidity and carbonation in the soda helps to break down the tough muscle fibers. The sugar in it also caramelizes the shredded pork when finishing in the oven, plus it balances out the spices from the rub and the jalapeño peppers.
 
The chunks are returned to the inner pot, and the time is set to ‘High’ for 30 minutes!!!
I know, it’s ridiculously fast 😮! When time is up, the meat is shredded, placed on a rimmed baking sheet or baking dish, about 1/3 of the liquid left in the Instant Pot is poured over, and then it goes under the broiler for 5 minutes.
 
Five minutes later, there’s about 1 cup of reserved liquid poured over before the shredded meat is flipped over – make sure there is no darker meat facing up. It’s returned under the broiler for another 5 minutes ⏳ or until the edges of the meat start to caramelize and get crispy.
 
I like serving this pulled pork in tacos 🌮, burritos, quesadillas, enchiladas, bowls, or on nachos. Toast a few hamburger buns and stuff them with the meat before adding some BBQ sauce and topping with Bread & Butter pickles… yummy! Elevate your chilaquiles or in an omelet by using this meat.
 
In the picture, I place the meat on corn tortillas, spoon on some sour cream – I prefer crema but can’t find it here in Canada -, add thinly sliced red cabbage, a few pieces of avocado 🥑, and garnish with cilantro. It’s a bite of deliciousness!
 
To store the leftovers, place the carnitas in an airtight container in the refrigerator for 4 days. It can also be frozen. Simply use a heavy-duty freezer bag, transfer the meat, and squeeze out as much air as possible to prevent freezer burn. It keeps for up to 3 months 📆.
 
One of Mexico’s favorites, this bold, savory Instant Pot Pork Carnitas is sure to please everyone! It’s a delightful recipe that can be used in a lot of different dishes. I’m sure this fall-apart tender meat will become a regular item on your menu 📜…
Bon Appétit! 🍽
 
Here are several more Mexican-inspired recipes for you to enjoy… 😀
– Baja Shrimp Tacos
– Easy Chicken Fajitas
– Mexican Casserole
– Michelada • Mexican Beer Cocktail
– Mexican Smoky Corn Dip
– Slow Cooker Barbacoa Beef
– Mexican Chicken Salad
– Chiles Rellenos
– Mexican Tostadas
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/instant-pot-pork-carnitas/

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Chilled Thai Pesto & Potato Soup Recipe • So Tasty! | Club Foody

 

Each summer, we can all feel the repercussions of global warming. The glaciers are melting at a dangerous speed, rising sea levels, and the impact of extreme weather is increasing droughts, wildfires 🔥, and floods around the world.
 
When I was a young adult, the temperatures of my summers were more bearable 😎 than they are now. Of course, we had the odd time when it went above 30°C/86°F, but not as often as we’ve been encountering over the last 8 years.
 
Unless there’s AC in your home, most of us don’t feel like eating anything hot when the temperature rises above our comfort zone. Besides sandwiches 🥪, salads, or going out for dinner in a climatized room, there’s a type of food David and I enjoy a lot… soups! Obviously, I mean chilled soups!
 
I’ve posted almost a dozen of these soups over the years, and here’s another one to add to the list… my Chilled Thai Pesto & Potato Soup! Extremely flavorful, this one-pot recipe 🥘 is so easy to make. It has a gorgeous combination of fresh ingredients, making this soup both very tasty and also healthy!
 
I like to start very early in the morning when the temperature is comfortable and make my soup. It takes me 10 minutes to prepare 🔪 my ingredients and about half an hour to cook. Then I transfer it to a large bowl, let it cool to room temperature before chilling it for a good 6 hours.
 
First, the shallots, garlic 🧄, and ginger are sautéed in oil. Afterward, I add my potato cubes and pour in some low-sodium vegetable broth. If I don’t have this broth, I use chicken; they’re both interchangeable. The same goes for the shallots; if there aren’t any around, I opt for red onions.
 
When it comes to potatoes 🥔, I use Yukon Gold. Their starch level is medium, which prevents the mixture from getting a cloudy and gluey texture. I also like their buttery flavor, and when the mixture is blended into a smooth consistency, their tiny microscopic particles mimic heavy cream, giving that silky result.
 
In the making of this Chilled Thai Pesto & Potato Soup, there’s a special ingredient that goes in… my Thai Pesto. It has a beautiful mix of components, making this condiment extremely delectable. Here’s the link to get it… Pesto 8 Ways – Part Two
 
Just before blending the soup until very smooth, dried basil leaves and lime juice join the party. Adding these two at the end preserves the aroma on top of preventing the acid from turning bitter. If you decide to add fresh basil instead of dried, use ½ tablespoon 🥄.
 
Using an immersion blender, the mixture is then processed until very smooth. If you don’t own this kitchen tool, simply use a blender and work in batches, placing a dishtowel on the lid to prevent from burning 🤕 yourself.
 
The soup is brought to room temperature, then covered before being transferred to the fridge for at least 6 hours. I prefer overnight 🌛 for a couple of reasons. It helps the flavors to blend further, plus it reaches maximum chill! If there are leftovers, return the soup to the refrigerator.
 
Refreshing, rich, and velvety, this flavorful Chilled Thai Pesto & Potato Soup is a must on those hot summer days! It’s a healthy bowl loaded with deliciousness 💚. Served with crusty bread, this is a satisfying meal you can enjoy as an appetizer or as a light meal…
Bon Appétit! 🍽
 
Check out these other amazing light recipes… 😀
– Vietnamese Summer Rolls
– Chilled Avocado Soup
– California Panini Sandwich
– Salade Niçoise
– Classic Vichyssoise
– Baja Shrimp Tacos
– Six Layer Chip Dip
– Spanish Gazpacho
– Salad with Warm Goat Cheese en Croûte
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/chilled-thai-pesto-potato-soup/ 😉 

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Moroccan Beef Patties Recipe • Tasty BBQ! | Club Foody

 

After more than 10 years, you should know that I’m all about flavor; the tastier it is, the better the food is, and the more I enjoy it. You won’t see me posting anything that I dislike or find utterly boring 🥱. When my created recipes have my stamp of approval, they can join the others on the website…
 
Summer is my favorite season! It’s nice and warm (I hate freezing, and it gets worse as I’m getting older), I’m physically more active, we enjoy taking weekly road trips 🚗, I relax regularly by sitting outside on the patio, and for the most part, I love barbecuing.
 
There are almost 100 recipes on the site 💻, and they just keep coming. Among all of them, here’s another one that we enjoy making… my Moroccan Beef Patties! These little guys are loaded with serious flavor! It’s an elevated version of regular beef patties…
 
What I like about this recipe is that it can be served as is with lemon couscous, pita, and chermoula, which the recipe is coming out next month. It can also be turned into burgers, with all your favorite toppings alongside French fries 🍟.
 
When making the Moroccan Beef Patties, or any other similar recipes, the ingredients must be chopped 🔪 finely to mix appropriately with the meat and bind better together – the finer, the better! Not only will they cook evenly, but the flavor will also be distributed properly.
 
I often mention that recipes can be adapted to your liking, but to keep that tasty African profile, this one should be followed as is. One ingredient that makes a delicious impact on the meat mixture is Ras el Hanout. It can be bought at your supermarket 🛒 or made from scratch, and here’s the link… Ras el Hanout Spice Blend.
 
Meat patties should always be mixed by hand. It provides better control when blending the ingredients and spreads them evenly. It also prevents overworking the mixture. I use my bare hands, but if you’re a germaphobe, wear gloves 🧤.
 
I like to chill the patties for 2 hours ⏰ but no more than 6 hours. If you’re short on time, half an hour should be sufficient. When it’s time to grill them, let the patties sit out on the counter for 15 minutes. This helps cook them evenly while maintaining their shape.
 
We like to bring the BBQ temperature between 450°F and 500°F 🔥. These beef patties are over a quarter pound, so they take a little longer. We like ours medium-rare, and it usually takes anywhere from 3 to 4 minutes per side or until the internal temperature reads 160°F/71°C.
 
These tasty and juicy Moroccan Beef Patties are incredibly delightful! With an exquisite flavor, they can be served as is or as burgers 🍔. Being an upgraded version of everyday patties, enjoy their bold and aromatic flavor at your next backyard party…
Bon Appétit! 🍽
 
Check out these other great BBQ & grilling recipes… 😀
– Peri Peri Chicken
– Baja Shrimp Tacos
– Turkish Kebabs
– Grilled Jalapeño Poppers
– Coffee Cocoa Pork Tenderloin
– Lamb Kofta with Yogurt Sauce
– Blackened Grilled Fish
– Tomates à la Provençale (Tomatoes Provencal)
– North African Merguez
– Yakitori Chicken Skewers
and for even more BBQ recipes, click on this link… Recipe Category • BBQ & Grilling

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/moroccan-beef-patties/ 😉

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Salade Niçoise Recipe • A French Riviera Classic! | Club Foody

 

My bucket list is quite extensive when it comes to visiting countries. One that I would love to spend a few months in is France, exploring 🧐 all its regions…
 
First, I’d be landing 🛫 in the Île-de-France region, which is where Paris is located. Of course, this is a foody hotspot when it comes to classic French cuisine! You can find flavorful dishes like Soupe à l’Oignon Gratinée (French Onion Soup), Blanquette de Veau, Mille-feuille, and many more. It’s definitely not a place to be on a diet!
 
From there, I would go to the Grand Est, which is the region that wraps Alsace, Lorraine, and Champagne together. Besides quiches and, obviously the best sparkling wine 🍾 in the world, this region is renowned for game and ham, as well as my favorite beer… Kronenbourg! At this point, there’s nothing stopping me from going across the border and exploring Germany – my husband’s roots – unless I simply go to Belgium, Luxembourg, and Switzerland!
 
If I decide to stay in France, I’d go to Normandy, which is the land of Camembert cheese, Brioche, Calvados, Andouille Sausage (yes, it originated in France, not New Orleans), Poulet Sauté Yvetois, as well as seafood like Moules à la Normande, Coquilles St Jacques, Huîtres Chaudes au Pommeau 🦪, which are staples of this region unless I venture south and try Brittany’s oysters and lobsters. I can also enjoy some Cotriade, Crêpes or even Galettes de Sarrasin, one of my mother’s favorites.
 
Now, heading east, we end up in Pays de la Loire and Central France to enjoy fresh fruits for breakfast, a Tourangelle soup for lunch, and freshwater fish 🐟 for dinner before finishing with Tarte Tatin or a couple macarons… yum!
 
Next is Bourgogne and Franche-Comté. Do I really have to spell it out – the best wine and cheese 🧀, oh my! Of course, there are other well-known dishes like Coq au Vin, Boeuf Bourguignon and Poulet de Bresse or Poulet à la Comtoise.
 
To the south is Auvergne and Rhône-Alpes, where Lyon is located, also known as the “world capital of gastronomy” and certainly a delicious destination with their wine (Beaujolais and Rhône Valley), game 🦆, sausages, Salade Lyonnaise, fish, Raclette, Gratin Dauphinois, Escalope de Veau Belle Comtoise, etc.
 
South of this is Nouvelle-Aquitaine, and as a wine drinker, this would be heavenly! I can just imagine sipping a nice glass of wine while spreading some foie gras or tapenade on freshly baked baguettes. Lamb, hare, pigeon and goose are other staples from this region including Dacquoise, Cherry Clafoutis, and truffles – I don’t think I would like to come back to Canada 🍁!
 
And next comes the southwest of France, known as the region of Occitanie. With its saucisses de Toulouse, Cassoulet, Bourride, Cargolade 🐌, etc., this is a perfect spot for a foody like me!
 
Next to it is Côte d’Azur, where Bouillabaisse à la Marseillaise is one of the famous dishes of the region including Ratatouille, Pan Bagnat 🥪, and Salade Niçoise!
 
From there, I’ll be jumping on a boat to go to Corsica, where I can savor a nice Veau aux Olives, a Wild Boar Casserole, along with a side of polenta or pasta 🍝.
 
Let’s go back to Côte d’Azur and its Salade Niçoise shall we!
This recipe is simply amazing! This is exactly what summer is all about: fresh and healthy 💚 with layers of yumminess! I have to be honest about the fact that there are several steps involved in achieving this incredible dish, but it’s so worth it!
 
After boiling the eggs 🥚 – I prefer hard boiled over medium boiled – and potatoes, blanching some beans and marinating the red onions, the rest is easy peasy… you just need to assemble it.
 
A couple of points I would like to highlight…
– When making this tasty vinaigrette, I use raspberry wine vinegar because it gives a subtle dimension to the salad, but normally red wine vinegar is used, so pick whichever you prefer. If you’re using an oil-packed tuna can, reserve the oil, and if there’s not enough, add extra virgin olive oil to get the ¼ cup needed.
– After chilling the vinaigrette for 1:30 hours ⏰, take it out 20 minutes before serving in case the oil starts to solidify. When ready to eat, give it a good whisk and pour it over the Salade Niçoise.
 
Back to the tuna 🐟…
It’s visually more appealing to have little chunks of it than flakes. It gives more personality to the dish. Another ingredient that adds a nice look to it is red peppers – it’s not traditional but highly suggested.
 
Salade Niçoise 🥗 is beyond a salad… it’s an art form on a plate! I know there are a lot of steps to follow, but the combination is exactly what Côte d’Azur is about: great ingredients with a breeze of freshness from the Mediterranean. This is a salad that you must have, and I wouldn’t be surprised if it becomes your favorite for the season…
Bon Appétit!🍽
 
Here are more incredible French recipes for you to enjoy…😀
– Tournedos Rossini
– Salad with Warm Goat Cheese en Croûte
– Classic Vichyssoise
– Canard aux Montmorency
– Croque-madame
– Escargots à la Bourguignonne
– Sole Almondine
– Creamy French Eggs
– Steak Tartare
– Lemon Rosemary Madeleines
and for even more salad recipes 🥗, click on this link… Recipe Category • Salads & Dressings

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/salade-nicoise/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube