General tips

Oven Tips : Close the oven door gently - slamming forces out the hot air.

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Cook safely

Dry food before putting it in a deep fat fryer (water can make the oil explode).
Make sure your ventilation is working properly and not blocked up, especially if you have a gas cooker.

Poc-Chuc (Grilled Yucatan Pork Steak) Recipe

	Category	BBQ Recipes
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Ingredients And Procedures

12 each blade pork steaks, 1/2"-1/4" thick -- 10-12 oz. each

MARINADE 32 ounces sour orange juice or regular orange juice

with 1 cup lime juice 3 ounces achiote paste

4 teaspoons kosher salt

2 teaspoons dried oregano

2 teaspoons dried thyme

2 teaspoons black pepper

PICKLED RED ONIONS 8 cups water

10 medium red onions -- very thinly sliced

16 ounces white vinegar

1 bunch cilantro -- chopped

1/2 habanero chile, roasted and finely chopped -- or to

taste salt and pepper -- to taste

MARINADE

Blend all marinade ingredients in blnder or food processor. Marinate pork at least 3 hours.

PICKLED RED ONIONS

Bring water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Toss with vinegar, cilantro, chile, salt and pepper.

PORK

Grill pork steaks.

Serving Suggestions: Serve with pickled red onions and Mexican yellow rice. Garnish with habanero chile peppers and cilantro.

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<h1>Poc-Chuc (Grilled Yucatan Pork Steak)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>12 each blade pork steaks, 1/2"-1/4" thick -- 10-12 oz. each <P>MARINADE 32 ounces sour orange juice or regular orange juice <P>with 1 cup lime juice 3 ounces achiote paste <P>4 teaspoons kosher salt <P>2 teaspoons dried oregano <P>2 teaspoons dried thyme <P>2 teaspoons black pepper <P>PICKLED RED ONIONS 8 cups water <P>10 medium red onions -- very thinly sliced <P>16 ounces white vinegar <P>1 bunch cilantro -- chopped <P>1/2 habanero chile, roasted and finely chopped -- or to <P>taste salt and pepper -- to taste <P>MARINADE <P>Blend all marinade ingredients in blnder or food processor. Marinate pork at least 3 hours. <P>PICKLED RED ONIONS <P>Bring water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Toss with vinegar, cilantro, chile, salt and pepper. <P>PORK <P>Grill pork steaks. <P>Serving Suggestions: Serve with pickled red onions and Mexican yellow rice. Garnish with habanero chile peppers and cilantro. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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