Comments on: Meat and Milk

By: Main-Lining

Main-Lining — Wed, 11 Mar 2015 11:20:35 +0000

[…] return of the amazing, melt in your mouth, matambrito, or pork flank, braised in milk. I’ve got the process down to an art now. And I really love the mujedrah, rice and lentils […]

By: Pancreas, Peas, ‘Pricots

Pancreas, Peas, ‘Pricots — Mon, 24 Nov 2014 13:19:35 +0000

[…] back the milk-braised matambrito with a different set of guarniciones – a blast from the past, wheatberries with paprika […]

By: A Slow Restart

A Slow Restart — Tue, 19 Aug 2014 13:45:45 +0000

[…] yogurt. I really liked both, and particularly in combination. So, one week, I brought back the milk braised matambrito (pork flank). I cooked it in advance, cooled it, shredded it, and filled canneloni with it and a […]

By: Frank

Frank — Sun, 29 Jun 2014 18:12:57 +0000

I remember once my friend Barbara suggesting a menu for Easter dinner that I was preparing for guests. As it turned out, all but one (I) was Jewish. Her suggestion was pork loin braised in milk. Now, you cite the double violation of cooking pork in milk, but the TRIPPLE violation of serving it to Jewish guests on Easter? As one guest put it, Frank invites us for the most anti-Semitic holiday of the year and serves us pork loin braised in milk? Doesn’t he know he takes his life in his hands with such antics?

Actually, I didn’t make or serve the dish. Instead I served my mother’s ravioli recipe, which my nephew Mo, with his TV program “My Gradmother’s Ravioli” still credits to my mother, when actually, my mother more or less adapted MY recipe when she served it to him.

Just looking at this, I’m getting hungry!