PH Cooking Comp. No. 25 - Street Food
Discussion
Mmmm - I now have some more ideas - http://www.youtube.com/watch?v=bE-UF9bjhrA&fea...
Pixel-Snapper said:
damn it just got back from hols and first day back at work... looks like i'll miss this one too then. 
BobThePlanner I've just come back from crete and had a lot of souvlaki its lovely stuff.
I wonder if its the same as 30 years ago ! I hope so as its a traditional staple of the back packer.BobThePlanner I've just come back from crete and had a lot of souvlaki its lovely stuff.
I haven't posted any food related creations for ages, this was destined for the BBQ thread, but this fits the bill perfectly for the current FD&R competition, so here is my submission. I read about this being served in a street market in the state of Oaxaca in Mexico, marinaded pork found all over Mexico, but this regional version sold to eat from a stall, sounded good, so gave it a try. Trial run worked well, and as it was a nice hot day yesterday (well in the south it was!), sent out a few invites for a BBQ in the evening, with this on the menu, the first time I was serving it to friends. So....
Cecina Adobada (Oaxacan street version)
There are three parts for this dish, pork which is marinated, a Salsa, and a Guacamole.
Marinaded Pork:
Pork Tenderloin, White Wine Vinegar, Garlic, Salt, Pepper,Cloves, Cinnamon, Chili Powder, Oregano, Olive Oil.
Salsa Mexicana:
Tomatoes, Red Onion, , Coriander, Lime Juice (not in shot), Salt.
Oaxacan Style Guacamole:
Avocado, Red Onion, Garlic, Jalapeno Chilies (not in shot), Lime Juice (ditto), Coriander, Salt.
Served in Corn Tortillas.
All the ingredients for the marinade is put in a food processor, and processed until it is a smooth wet paste, which is a nice red colour thanks to the Chili. The Pork is cut into 3 pieces in this case after removing any sinew, which is chopped in half again, remaining pieces of meat butterflied so you have a thin sheets of pork. Put the pieces of pork in a container, with the marinade, and go out mountain biking in my case yesterday.
The Salsa was made just before cooking in the evening, chopping the ingredients up, mixing it up in a bowl, and seasoning with lime juice and salt. The Guacamole was also made in the evening, all the ingredients put into a food processor, (make sure the Avocado is ripe, and soft when using them for Guacamole), and blitzed so it still had the Avocado was in bits, rather than a smooth paste. The Creme Fresh was going to go in the Guacamole, but when I looked up how them made it in that area of Mexico, they didn't use it, so it didn't get used in the end.
The marinaded pork pieces being cooked on good old Smokey Joe.
I didn't include a photo the Salsa and Guacamole in the finished product photo, so here is a shot of them.
End result, the pork was cut into strips, load onto a Tortilla with the Salsa and Guacamole, roll up, and eat!
Easy peasy, tasted great, and they didn't last long
Cecina Adobada (Oaxacan street version)
There are three parts for this dish, pork which is marinated, a Salsa, and a Guacamole.
Marinaded Pork:
Pork Tenderloin, White Wine Vinegar, Garlic, Salt, Pepper,Cloves, Cinnamon, Chili Powder, Oregano, Olive Oil.
Salsa Mexicana:
Tomatoes, Red Onion, , Coriander, Lime Juice (not in shot), Salt.
Oaxacan Style Guacamole:
Avocado, Red Onion, Garlic, Jalapeno Chilies (not in shot), Lime Juice (ditto), Coriander, Salt.
Served in Corn Tortillas.
All the ingredients for the marinade is put in a food processor, and processed until it is a smooth wet paste, which is a nice red colour thanks to the Chili. The Pork is cut into 3 pieces in this case after removing any sinew, which is chopped in half again, remaining pieces of meat butterflied so you have a thin sheets of pork. Put the pieces of pork in a container, with the marinade, and go out mountain biking in my case yesterday.
The Salsa was made just before cooking in the evening, chopping the ingredients up, mixing it up in a bowl, and seasoning with lime juice and salt. The Guacamole was also made in the evening, all the ingredients put into a food processor, (make sure the Avocado is ripe, and soft when using them for Guacamole), and blitzed so it still had the Avocado was in bits, rather than a smooth paste. The Creme Fresh was going to go in the Guacamole, but when I looked up how them made it in that area of Mexico, they didn't use it, so it didn't get used in the end.
The marinaded pork pieces being cooked on good old Smokey Joe.
I didn't include a photo the Salsa and Guacamole in the finished product photo, so here is a shot of them.
End result, the pork was cut into strips, load onto a Tortilla with the Salsa and Guacamole, roll up, and eat!
Easy peasy, tasted great, and they didn't last long
Being as I was your guinea pig I would like to second that. The pork tenderloin was a huge success and the marinade complimented the Salsa and Guacamole well. It was easy to make and very tasty. I learnt a lot from last night - most notable was not to question an Australian on how to make a barbecue 
I really enjoyed that and we should definitely do that again, but next time you need to make some more as it was consumed far too quickly. Please say thank you to V as I appreciated her hospitality
I would rate it as a 9.5 experience, the presentation was great and it was very more-ish
I really enjoyed that and we should definitely do that again, but next time you need to make some more as it was consumed far too quickly. Please say thank you to V as I appreciated her hospitality
I would rate it as a 9.5 experience, the presentation was great and it was very more-ish
Bob the Planner said:
Souvlaki Pita
I had many holidays in Greece in the 1980's when I lived almost exclusively on these as a lunch time snack. They came in many forms with lamb or pork in either a wrap or pita. This is a lamb pita version
Ingredients
Ready to cook
Lamb on the BBQ
Removed from the skewer to finish
Made up and ready to eat
Handy street food
Simple but tasty - Pity the weather was so poor that I could not use the charcoal BBQ !
What do you mix the yoghurt with? (garlic, basil, lemon?) I had many holidays in Greece in the 1980's when I lived almost exclusively on these as a lunch time snack. They came in many forms with lamb or pork in either a wrap or pita. This is a lamb pita version
Ingredients
Ready to cook
Lamb on the BBQ
Removed from the skewer to finish
Made up and ready to eat
Handy street food
Simple but tasty - Pity the weather was so poor that I could not use the charcoal BBQ !
Bob the Planner said:
Soir said:
What do you mix the yoghurt with? (garlic, basil, lemon?)
Grated cucumber, lemon juice, garlic, mint and a litle black pepper.Edited by Bob the Planner on Sunday 26th August 07:22
And did you marinade the lamb in anything?
(been drooling over this since you posted it, got the ingredients yesterday apart from mint)
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff