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Greek Chicken Bites - Favorite

on August 30, 2026

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Salsa Macha

Ingredients 1 ½ cups olive oil ½ cup raw unsalted peanuts (or pecans, pine nuts, etc.) 4 garlic cloves 2 tablespoons sesame seeds 60 g (2 ounces) dried morita and meco chipotle chiles (1 ½–2 cups), stemmed and seeded 1 teaspoon kosher or sea salt (or to taste) 1 tablespoon brown sugar (or to taste) 3 tablespoons white distilled vinegar Directions Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking. Add the peanuts and garlic cloves. Stir and fry for about 30 seconds, just until they begin to color. Be on the lookout, as peanuts can be deceiving and not reveal how brown they are getting until it is too late. Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry for a minute, until the chiles are lightly toasted. Remove from the heat. Transfer the contents of the pan, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and process or blend until smooth. Pour into a cont...

Cherry Tomato and Garlic Confit

Ingredients : 2 cups cherry tomatoes (whole, preferably ripe) 6–8 garlic cloves (peeled and gently smashed) ¾ cup extra virgin olive oil (enough to mostly cover the tomatoes) 4–5 sprigs of fresh thyme (or rosemary, oregano, or basil) ½ tsp sea salt (or to taste) Optional: a pinch of chili flakes for heat Instructions : Preheat oven to 250°F (120°C). Arrange ingredients : Place the cherry tomatoes in a small baking dish or ovenproof skillet in a single layer. Tuck the garlic cloves and herb sprigs around the tomatoes. Sprinkle with salt (and chili flakes if using). Pour olive oil over the tomatoes until they are about ¾ submerged. Slow roast : Bake uncovered for 1½ to 2 hours, until the tomatoes are soft, wrinkled, and just starting to burst. Don’t let them brown or shrivel too much — you want them juicy and tender. Cool and store : Let cool completely. Transfer tomatoes, garlic, herbs, and oil into a clean jar. Store i...

Pork Carnitas - Pati Jinich - Revisit

Ingredients Braising Blend 1 ½ cups water ½ white onion, peeled and coarsely chopped 6 garlic cloves 1 teaspoon dried marjoram 1 teaspoon dried thyme 1 teaspoon freshly ground black pepper 1/4 teaspoon cumin 4 whole cloves 1 tablespoon kosher or coarse sea salt Pork 4–5 pounds boneless pork shoulder or butt, cut into 4-inch chunks (fat on) 1 tablespoon lard, vegetable shortening, or oil ½ teaspoon kosher or coarse sea salt 2 bay leaves 1 cup freshly squeezed orange juice 2 tablespoons sweetened condensed milk, or substitute with 1 tablespoon heavy cream mixed with 1 tablespoon sugar To Serve Warm tortillas Lime wedges Optional Toppings (Choose your favorites) Onion and Cilantro (finely chopped, sprinkled fresh) Salsa Verde Cruda (tangy, herby) Salsa Roja (smoky, chile-based) Pickled Jalapeños and Carrots (escabeche) Avocado slices or a scoop of guacamole Radishes , thinly sliced for crunch Pico de Gallo (tomato, onion, cilantro, chile, lime) Shredded cabbag...

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Greek Chicken Bites - Favorite

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