The Functional Hermit

musings from a homebody

Archive for November 2010

The Functional Hermit Finale: Pork Green Chile

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It’s been harder and harder to get my act together enough to write about anything lately. So much so, that it’s time to shut the old blog down. It’s been a great ride for me. Here’s a picture of the last meal documented for FH purposes: Pork Green Chile. It was delicious. Adios amigos.


Written by the bee dub

November 19, 2010 at 4:28 pm

Posted in Daily Happenings

NFL Week 9 Menu: It’s carnitas time

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Bow down and worship the insane deliciousness that is carnitas. Salty. Spicy. Juicy. Citrusy. With a butter-knife-tender consistency that melts in your mouth and falls apart easier than Wade Phillips’ Dallas Cowboys. I’ve been tweaking this recipe since first trying it but this time I cut out an entire step that saved a huge amount of time and effort with zero downside. The list of ingredients was surprisingly short. Here’s what went into it this time:

3.75 pound pork butt, with fat trimmed and cut into 1-inch cubes

2 tablespoons of seasoned salt

2 medium onions, quartered.

2 jalapeno peppers

1 bulb’s worth of garlic – about 8 cloves

1 cup of orange juice

1 teaspoon of liquid smoke

handful of cilantro

flour tortillas, lime wedges, diced red onion for serving

I started by cubing the pork. The bone of a boston butt is always a pain to trim around. One day I’m going to slice a finger open doing it but this time I didn’t draw any blood. There was more fat than usual on this butt so it took some effort. Once cubed, season the pork with the seasoned salt and mix well.

Previously, at this point I would heat some oil in my workhorse of a dutch oven and brown/sear the pork in batches. Then I’d deglaze the pan with the orange juice and go from there. I started wondering if this was really necessary so this time I held back, though sizzling meat in oil is always a fun way to kill some time.

So this time around I just went ahead and added the orange juice, jalapeno peppers, onions, liquid smoke, garlic and cilantro into the dutch oven and mixed well. Then just mixed in my raw, seasoned pork.

Then I put on the cover and stuck it into my preheated oven. I originally planned on cooking it for 4 hours at 300 degrees. But I got a bit gun shy and kicked it up to 325 degrees for the first 90 minutes. That ended up being unnecessary. Next time we’ll be keeping it at a steady 300.¬†Here’s what it looked like at the four-hour mark.

My wife steamed up some flour tortillas so they were nice and soft. We just spooned a healthy amount into a tortilla, gave it a squeeze of lime and some red onions for texture. My tacos got a healthy dose of hot sauce, but my wife doesn’t roll that way. Sometimes she can be lame like that.

This dish never disappoints. If you ever make it for someone and they don’t like it I suggest seriously reconsidering your association with them.

Written by the bee dub

November 8, 2010 at 12:21 pm

Posted in Hermit Grub

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Hermit Cinema: Iron Man 2

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The first Iron Man laid down all the groundwork for a successful franchise. Director John Favreau and most of the cast return which gave me hope. I’m sorry to say that Iron Man 2 blew that all to hell.

Robert Downey Jr. perfected Tony Stark as an arrogant yet charming playboy. In the sequel, he really only comes across as arrogant. Pepper Potts (Gwynneth Paltrow) plays less of a role here so that Scarlett Johanssen can run around in a skin-tight suit. Don Cheadle replaces Terrance Howard in the military pal role. Mickey Rourke is introduced as a new villain in a plot so thin, if you put it in some olive oil it would liquify in the pan å la Goodfellas.

This movie was such a disappointment it really doesn’t deserve any more of a writeup. It is watchable. But little else. Take a pass unless you’re bored.

I give this movie a D-plus.



Written by the bee dub

November 3, 2010 at 10:24 am

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