Feed six people for fifty dollars? No problem. No problem that is until you realize what your
competition is serving. When the New York Times asked two of their food writers to create
menus for dinner parties on a strict $50 budget both of them quickly realized they couldn't
offer chicken and salad, not when their competition was dishing up tilefish ceviche in
handmade tortilla chips or cheddar gougeres and Jean-Georges desserts. In this culinary
Thunderdome, it's Julia Moskin versus Kim Severson and they are battling it out for best
budget dinner party. The judge? Frank Bruni, the feared New York Times food critic. They join
The Takeaway for a reenactment.
The story of their dinners, Comrades at Arms: Two Food Writers in a Kitchen Smackdown, is in today's New
York Times.
Recipe Files: Kim's Tacos de Carnitas
Adapted from Tara Duggan, The San Francisco Chronicle
Time: 2 1/2 hours
- 3 pounds pork shoulder, either butt or picnic
- 7 strips orange zest
- 5 garlic cloves, minced
- 1 large onion, chopped, plus finely chopped onion for garnish
- 1 1/4 teaspoons crushed red pepper flakes
- 1 cinnamon stick, preferably Mexican canela
- 2 bay leaves
- 1 1/2 teaspoons crushed dried oregano leaves, preferably Mexican
- 1 1/2 teaspoons kosher salt, more to taste
- 1/4 teaspoon ground cloves
- 24 small corn tortillas, warmed, for serving
- Chopped cilantro for garnish
- Salsa for garnish.
- Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that
are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest,
garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt
and the cloves.
- Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer
uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat
submerged. Season with salt, then continue to cook until water has evaporated, about 30
minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper
meat. Stir often and add a bit of water if meat sticks or seems about to burn.
- Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each
tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.
Yield: 6 to 8 servings.
Julia's Tangerine-Vanilla Floats
Adapted from "Sunday
Suppers at Lucques
" by
Suzanne Goin with Teri Gelber (Knopf, 2005)
Time: 10 minutes
- 6 large scoops vanilla ice cream
- 3 cups freshly squeezed tangerine juice (from about 12 tangerines) or orange juice (see
note)
- Seltzer
Divide ice cream among 6 medium-size glasses or cups. Add 1/2 cup tangerine juice to each
cup and top off with seltzer. Serve with a straw.
Yield: 6 servings.
Note: Fresh orange juice can be used instead of tangerine juice, but it should be
very sweet and not too acidic. Try adding superfine sugar to taste.
Want more recipes?
Click here.