For those who know what chicharonis are (if I even spelled that correctly) I wish you could taste these...infused with butter, minced garlic, habanero sauce, red pepper, black pepper, paprika, sea salt. Cooked on low to absorb all the flavor and evaporate the fats and water, than turned the heat up to sear the out side in a pat of real butter giving it a little natural crust. After turning off the heat I sprinkled very lightly a few pinches of pure cane granulated sugar giving it that sweet heat! Oh yeah! Appetizer done, now for the cranberry stuffing rolled pork loin I have in the oven! Fat boy status today!
Posted on: Wed, 24 Dec 2014 22:00:47 +0000
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