On this week's Louisiana Eats!, we'll hear a pair of heartfelt stories about the bonds of family. First,David Guas talks about the trip he took to his father's homeland of Cuba. Then, mother-daughter team Grace and Kate Bauer collaborate on a book that documents desserts in Los Angeles. Plus, Frank McMains visits a great boudin and cracklin' spot near Baton Rouge.
Pierna Asada (Serves 10 – 12)
3 cups Seville orange juice (12 – 14 oranges) or the juice of 8 oranges combined with 6 limes*
15 garlic cloves minced
2 medium onions, thinly sliced
1 Tablespoon dried oregano leaves
1 Tablespoon ground cumin
2 teaspoons white pepper
2 Tablespoons kosher salt
1 (8 – 10 pound) pork leg
Make a dry marinade by combining oregano, cumin, white pepper and kosher salt. Reserve half of dried mix. Combine the remainder to the orange juice, garlic and onions to make the wet marinade. Reserve one cup of the wet marinade, refrigerated.
In a large glass or stainless bowl, pour the wet marinade over the pork leg. Cover the bowl and refrigerate for at least 24 or up to 48 hours, turning the leg at least once to allow the leg to be evenly marinated.
Approximately 24 hours before you wish to serve the pork, pre-heat the oven to 400 degrees. Put the pork in a heavy roasting pan and discard the wet marinade. Rub the leg with the reserved dry marinade (oregano, cumin, white pepper and salt.) Roast, uncovered for 30 minutes. Reduce the heat to 175 degrees, cover tightly with aluminum foil and roast for 20 – 22 hours.
Two hours before serving, remove the foil and increase the oven temperature to 375 degrees. Continue roasting for 1½ hours. Remove pork from the roasting pan, allowing it to rest for 30 minutes.
Pour the rendered fat out of the roasting pan. Discard or reserve for later use. Over a medium high heat, deglaze the pan with the reserved cup of wet marinade, scraping the bottom of the pan to incorporate the drippings into the sauce.
Serve the roast with the deglazed sauce on the side.
*Goya Bitter Orange Marinade is an excellent pre-made substitute for fresh and is widely available in international food markets.
Moros aka Black Beans & Rice (Serves 8 – 10)
2 cans black beans
4 Tablespoons olive oil
1 bell pepper, chopped
1 onion, chopped
3 garlic cloves, minced
1 teaspoon oregano
1/2 teaspoon ground cumin
1/2 teaspoon white pepper
1 teaspoon salt
2 cups long grain white rice
4 cups water or chicken stock
1 bunch green onions, sliced
Drain black beans. Heat olive oil in a 4 quart sauce pot. Add bell pepper and onion, sautéing together over a medium high heat for 5 minutes, until translucent. Add oregano, cumin, pepper and salt. Add rice, tossing together until grains are coated with oil and translucent. Add beans, water or stock and garlic. Bring to a boil, cover and reduce to lowest heat. Cook, undisturbed (no stirring, please!) for 20 minutes. With a fork, toss in green onions, re-cover and cook over low heat an additional 5 minutes. Taste to adjust seasonings and serve.
*Left-over Pierna Asada can be added to make this a one dish meal.
