On Sun, 29 Mar 2015 14:09:36 -0400, Ed Pawlowski > wrote:

> On 3/29/2015 12:11 PM, sf wrote:
> > On Sun, 29 Mar 2015 11:26:04 -0400, Ed Pawlowski > wrote:
> >
> >> On 3/29/2015 3:43 AM, sf wrote:
> >>
> >>>
> >>> If you really want to go with fresh/not cured pork, consider Pernil.
> >>>
> >>>
> >>
> >> Now that you mention it, I just put mine in the oven. Its whats for
> >> dinner tonight.
> >
> > Great! I'm making it today too. Serving it with rice and Cuban style
> > black beans. I tried to figure out what kind of vegetable is served
> > with pernil and got nowhere, but I found an interesting looking (warm)
> > roasted butternut squash and black bean salad that I'll use. Tres
> > Leches flan for dessert.
> >
> Wow, glad I read this. Flan it will be I still have time.

Would you please tell me about your adobo for the pernil? About.com
has a recipe that is 3/4 cup lime juice and 1/4 cup orange juice +
herbs & spices. They called it a rub, but it seems like a marinade to
me. What do you do?

--
A kitchen without a cook is just a room.