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Posted: 18 Dec 2013 02:02 AM PST



Video by: Ignacio Torres



A classic Mexican Christmas dish, cochinita pibil is one of the Yucatan's most famous dishes. It is a recipe that dates back to Mayan times and, like many dishes from the region, it combines Mexican culinary tradition with that off the nearby Caribbean islands. Which is one reason the marinade relies heavily on the very same naranja agria (or bitter orange) that's ever-present in Cuban and Puerto Rican cuisine;the meat is also wrapped in banana leaves, a practice popular on tropical islands.



Today's recipe comes to NBCLatino.com via twogreat chefs: , of New York City's critically acclaimed restaurant, andZarela Martinez, cookbook author, mother of TV chef and former owner one of Manhattan's most beloved Mexican restaurants, Zarela. In other words, this is a pibil with pedigree. Buen provecho!



Cochinita Pibil, one of Mexico's classic Christmas dishes. (Photo/Betty Cortina)



COCHINITA PIBIL



1 cup annatto seeds



10 large garlic cloves



1/3 cup Mexican oregano



5 T whole black peppercorns



4 teaspoons cumin



4 teaspoons coriander seeds



10 whole allspice



1 cup orange juice



1 cup lime juice



6 lb boneless pork butt, slightly trimmed, cut into 2-inch chunks, generously salted



6 or 7, 12-inch pieces ofbanana leaves



Pickled red onion, for garnish (recipe follows)



1. Make the marinade: Combine first 9 ingredients in the container of a blender. Process with on/off motion until thoroughly pureed. It may be necessary to add more orange and lime juice to facilitate blending.



2. In a large freezer bag, place the pork chunks and pour the marinade over. Seal with bag tightly and toss the pork in the bag in order to distribute the marinade evenly. Refrigerate for at least 4 hours and up to 24.



3. Preheat an oven to 300. Line a large baking dish with several banana leaves, allowing them to fold over the edges. Pour the pork over the banana leaves and evenly distribute throughout the pan. Top with more banana leaves. Cover tightly with foil and bake in the oven for at least 4 hours, or until fork tender. Serve over white rice, tortillas or on a folded banana leaf and garnish with pickled red onions. Serves 6 to 8.



PICKLED RED ONION GARNISH



1/4 cup olive oil



8 whole garlic cloves



1 large sprig rosemary



1 large sprig thyme



2 bay leaves



1 T black peppercorns



2 medium red onions, thinly sliced (about 2 cups)



Salt to taste



1/2 cup red wine vinegar



In medium skillet or saute pan, heat oil over medium-high heat until very hot but not quite smoking. Add garlic, rosemary, thyme, bay leaves and peppercorns. Stir to combine and saute for 1 minute. Add sliced onions. Saute for 2 minutes. Season with salt to taste; stir in vinegar. Bring to a rapid boil and remove from heat at once. Onions should still be slightly crunchy. Can be stored tightly covered in refrigerator for up to 1 week. Makes about 2 cups.



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Posted: 18 Dec 2013 02:01 AM PST



Dec, 18, 2013 by



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CRANBERRIES HAVE EVER BEEN LINKED WITH FESTIVE HOLIDAY TRADITIONS:



STRINGS OF BRIGHT LITTLE BERRIES DRAPED OVER FRAGRANT SPRUCE BOUGHS.



PLUMP CRANBERRIES TUCKED INTO HOMEMADE DRESSINGS.



AND OF COURSE, THE TRADITIONAL DISH OF OF SUCCULENT CRANBERRY SAUCE ON NEARLY EVERY HOLIDAY TABLE.



I LOVE CRANBERRIES, ESPECIALLY DURING THIS SEASON WHEN ALL THINGS BRIGHT AND BEAUTIFUL BECKON TO OUR SENSES. ONE OF MY (MANY) FAVORITE WAYS TO ENJOY CRANBERRIES IS SPRINKLED ATOP HOMEMADE GRANOLA.



MY SISTER, WHO BLOGS AT , TREATED OUR FAMILY TO AN AMAZING NEW GRANOLA RECIPE THIS WEEK AND I JUST HAD TO SHARE! I LOVED THIS RECIPE SO MUCH THAT I FEATURED MY SISTER'S CREATION, CRUNCHY CRANBERRY CHIA GRANOLA, IN MY . YUM!



THIS GRANOLA IS HEALTHY, FILLING, AND ABSOLUTELY DELICIOUS. ENJOY IT WITH ORGANIC COW'S MILK, ALMOND MILK, OR SPRINKLED OVER A BOWL OF YOGURT.



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Posted: 18 Dec 2013 01:43 AM PST



December 17, 2013 --



Aliso Viejo, CA (PRWEB) December 17, 2013



Time to hang up the gym pass until January because its holiday season and that means three things: food, food, and more food. With the season in full swing, its time to stock up on great recipes to please your guests, whether youre making a quick dinner for the family or wanting to impress at the neighbors holiday party.



A growing menu of recipe apps have made life a lot easier. The abundance of free recipe apps constantly provide fresh content, vivid photos, and real-time feedback from fellow users. However, with all of these high-quality recipe apps, how do you choose which is the best? You can look at Google Play to see broad download ranges, but which ones are really being used by Android users like yourself?



M2AppMonitor, the first-ever community-based app quality management tool for Android, has the answer. Using crowd-sourced community reporting, M2AppMonitor has found the six most-used recipe apps worldwide among the M2AppMonitor communitybased on time actually spent on the M2AppMonitor communitys screens.



1.Marmiton (1,000,000-5,000,000 downloads): This French cooking app with over 61,000 recipes is the most-used cooking app worldwide. When members of the M2AppMonitor community are searching for the next winning recipe, Marmiton is used 30% of the time.



2.Allthecooks Recipes (5,000,000-10,000,000 downloads): This photo-centric recipe app from Silicon Valley is used 22% of the time when users seek recipe inspiration.



3.Cuisine (500,000-1,000,000 downloads): As the second French app on the list, Cuisine is used 9% of the time.



4.Drinkepedia (100,000-500,000 downloads): Its not just food recipe apps on this list. Drinkepedia has hundreds of concoctions to help get you through the holidays, and it is the most-trusted source for the M2AppMonitor community when it comes to liquid creations.



5.Calorie Counter by FatSecret (10,000,000-50,000,000 downloads): This not-so-subtly-named diet app has users tuning in for healthy recipes in addition to keeping track of their caloric intake.



6.BigOven (1,000,000-5,000,000 downloads): The largest recipe app (holding over 250,000 recipes) grabs a 4% slice of the recipe app market with regards to the communitys time spent.



Theres an infinite number of compelling insights we can gain from each M2AppMonitor report, says Michael Brough, co-founder and CEO of M2Catalysta rapidly growing software developer that offers a wide variety of mobile applications designed to improve the mobile experience.



For example, Marmiton is not even among the most downloaded recipe apps on Google Play, but insights from the M2AppMonitor community show us that its the most-used recipe app by far. Beyond being able to see how much an app is used, M2AppMonitor can show consumers how each app performs with regards to 10 crucial app quality metrics such as battery drain, data use, and an apps access to personal information. With M2AppMonitor, consumers are alerted on apps that abuse their devices resources, as well as informed on high-performing apps that receive M2AppMonitors stamp of approval.



For more information about M2AppMonitor, please visit .



About M2Catalyst

M2Catalyst is a mobile software development and distribution firm based in California. The company produces compelling and differentiating Android, iOS, Big Data, Cloud, Social Networking, and Analytics software products not only for the consumer, but also for the wireless carrier, device OEM, app developer, media, and enterprise markets. For more information, please visit .



Read the full story at . RELATED KEYWORDS:Source:PRWEB.COM Newswire. All Rights Reserved



Posted: 18 Dec 2013 01:09 AM PST

This isn't really a recipe, more of an idea. I bought a giant peppermint candy cane for my which I used for people to recognise me at the meeting point and follow me through Dublin's crowded streets.



The candy cane was huge, broken by the end of my tours and I didn't really fancy eating it on its own so I thought I'd make a peppermint chocolate bark to use it up.I love the combination of dark chocolate and peppermint, it tastes a bit like an after eight. The bark looks so Christmassy so if you put a few pieces in a clear gift bag and tie with pretty ribbons they make perfect edible gifts.

PEPPERMINT CHOCOLATE BARK (about 25 small squares)



INGREDIENTS

200g dark chocolate

100g crushed candy cane (about 7 of the small peppermint candy canes)



MATERIAL

Clear gift bags (I buy mine in or )

Silver ribbons

Red ribbons



METHOD

Put your peppermint candy cane in a Ziploc bag, close the bag tightly and bash the candy cane using a rolling pin. You can use the blender but I think it's it nice if you have larger pieces of candy canes rather than powder.

Cut the chocolate into chunks

Melt the chocolate over a until smooth

Line a sheet of parchment paper on a tray

When the chocolate is melted, pour it over the parchment paper

Sprinkle the crushed candy cane all over the chocolate

Put the tray in the fridge until the chocolate sets (at least an hour)

Remove from the fridge and cut little squares/chunks of chocolate

Put the little squares into clear gift bags and tie with pretty ribbons.

They melt quite easily so don't forget to store in the refrigerator

Give them to whoever you think has been good this year!



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