Death with a side of Tabatas
Firstly, I want to say that I am really proud of myself for not wussing out over the last week and a half and going to every workout I had scheduled for myself. There have certainly been times where I really didn’t want to. Especially, being sick, I really haven’t felt like doing anything but laying around.
Anyway, today, I made the mistake of looking at the WOD before class (thank you, Google Reader). I finally felt that feeling of dread that my friends Ryon and Cindy had told me about. Still though, I was intrigued. We have great coaches at Tillman, so I knew they’d help me through it.
The workout was: Read More
Join us at Milburn Park tomorrow morning at 9:00 am for CrossFit Bootcamp. It will be a beautiful day and one hell of a workout!
WOD
"Grace"
30 Clean and Jerks (135lbs, 95lbs)
For Time
Paleo Recipe
Chuletas de Puerco Criollas (Cuban Pork Chops)
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8 thin center-cut pork chops, about 4 oz. each
fresh-ground black pepper
4 cloves garlic
1/4 teaspoon ea. oregano & cumin
1/2 cup sour (Seville) orange juice OR
1/4 cup sweet orange juice mixed with 1/8 cup ea. lime and lemon juice
2 large onions, thinly sliced
1/4 pure olive oil
1) Season the chops with pepper. In a mortar, crush the garlic, oregano,
and cumin together into a paste. Rub the chops with the garlic paste, place
in a non-reactive bowl, pour the orange juice over, and cover with the
sliced onions. Cover and refrigerate for 2 to 3 hours.
2) Remove the chops from the marinade, pat dry with paper towels, and
reserve the marinade. In a large skillet, heat the oil over medium heat
until fragrant, then brown the chops on both sides. Add reserved marinade,
including the onions,cover, and cook until the chops are tender, about 20
minutes--taken from _Memories of a Cuban Kitchen_ by Mary Urrutia Randelman
and Joan Schwartz.
A few things about this recipe:
-Cooking with the marinade that the raw meat was in is okay since you'll be
cooking it for 20 minutes.
- We browned the chops in the skillet and baked them with the marinade in a
baking dish in the oven at 350 d.F. instead.
-Cooking the chops for 20 minutes seemed like a long time to us (we usually
pan-fry them for 4 minutes on a side). They actually came out very tender,
however.
From: dwprosser
1 comment:
Alright, David, you got my best side! Thanks for welcoming me into the CFCP family. I'm loving it. See you next week.
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