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Pork Carnitas

Pork Carnitas


3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes

1/2 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon Kosher salt, plus more to taste

Corn tortillas, for serving plus
I normally make guacamole


Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then put in a 325 oven and leave uncovered for two to three hours.

After the time allocated, take out of oven and put on stove at medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown the meat. I normally shred the meat and fry it with the rendered fat to create some crispy and caramelized bits which adds to the overall flavour.

Adjust seasonings to taste and serve on warmed tortillas with fixings.


Recipe adapted of one from Smitten Kitchen!


Fleur De Sel Chocolate Chip Pecan Cookies

Recipe make about 24-26 cookies
Dry Ingredients:
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Wet ingredients:
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 cup unsalted butter, melted and slightly cooled
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
1) Add the dry to the wet and mix them together being careful to not over mix.  While there is still some flour showing, add 1 1/2 cups chocolate chips and 1 cup chopped pecans and mix the rest of the way.
2) Chill dough for an hour.
3) Mould dough into little balls and lay on baking trays. Sprinkle Fleur de Sel (Or other salt variations).
Bake 15-18 minutes or until golden at 350º.
Baking log:
Batch 1 – A little toasty as it was a little overcooked. A little too much salt sprinkled on top. Considering cutting down the amount of chocolate chips to 1 1/2 instead of two. Considering adding a little bit of oatmeal to it.
Possible Variations:
  • 1 1/2 Chocolate Chips and 1 cup chopped Pecans to 2 cups Chocolate Chips


Chocolate Chip Cookies – Alton Brown’s #10



A friend from Portland’s Sister’s recipe (Thank you Emerald!)

El Camino’s


3250 Main Street

Vancouver, BC

Map of location

Great Food. I would go back again. More to be added later.

A nice relaxing summer morning, with great company and great food. A perfect way to start a lazy Sunday. Today, I decided to check out El Camino’s on Main St. The choice was made as gluten free options was necessary due to dietary restrictions.

After a short walk over from Broadway, we finally arrived at El Camino’s. It was a joint that I have always wanted to try since I walked by it a while ago. We had great service when we got in and we choose to sit outside so we could enjoy the great food as well as the great weather that we were having in Vancouver that day.

Looking at the menu options, we decided to go for the Tomatican Hash(Chosen as I really wanted to try something different and also to try their Hollandaise Sauce) and the Huevos Divorciados.

Hollandaise Sauce

  • 3 egg yolks
  • 1 teapsoon water
  • 1/2 teaspoon sugar
  • 12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
  • 3/4 teaspoon kosher salt
  • 2 teaspoons freshly squeezed lemon juice
  • 1/4 teaspoon cayenne pepper


Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.




Carrot Cake




  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 3/4 cups white sugar
  • 3/4 cups brown sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 3 cups grated carrots
  • 1 cup chopped pecans


  • 1/4 cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×2 inch pan. Cut circles of parchment paper to fit bottoms.
  2. In a large bowl, beat together eggs, oil, white and brown sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Evenly divide the batter between the two prepared pans and bake 25 to30 minutesor until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.