Baked would be good, too! I also remember making a pecan-crusted fresh trout dish the same way...only made it once...it was tasty, but way rich.
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MMarciano
3
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Fri 19 Aug, 2011 02:16 pm
Tonight I will be making pernil al horno, it’s a pork shoulder that I have been marinating for two days. We will be having it with red beans and rice. The marinate is made up of garlic, oregano and red wine.
omg, that looks so good, osso. I will try that....you know, us Germans love a good pork roast (we mostly have it with dumplings though).
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msolga
1
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Fri 19 Aug, 2011 10:44 pm
@MMarciano,
Quote:
Tonight I will be making pernil al horno, it’s a pork shoulder that I have been marinating for two days. We will be having it with red beans and rice. The marinate is made up of garlic, oregano and red wine.
Ah, another cook here!
Wonderful.
Welcome, MM!
The meal you were cooking sounds absolutely delicious.
I wish I could have tasted the end result.
Please feel free to add any thoughts, any recipes, here. Anytime.
I'm very interested.
And it certainly sounds like others are, too!
0 Replies
CalamityJane
1
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Sat 20 Aug, 2011 06:46 pm
Okay, pernil al horno it will be, except in our house it's called "Schweinebraten" .....bought the pork shoulder and will marinade it for 2 days. Can't wait to taste it!
Sorry Olga, my computer at home is packed and ready to move, however I’ll be at Morgan’s house this evening and will be using his. I have a good tequila lime chicken recipe to post.
