Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of Selefina spices. Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. Years ago I attended two mole-making classes at a local shop. And, while I am grateful to know how to make mole, I don't do it that often. But when a contact from  Selefina * asked me if I would like to sample their new line, I looked through the website and decided to give it a whirl with their products. Selefina is new venture from the people behind Adagio Teas. They have used their experience in global sourcing and making connections to find high quality spices and seasonings. And by purchasing in bulk and using their own brand for labels, costs are kept lower for the consumer. It's a win-win and, from what I've tried, the products are amazing. Stay tuned for more posts, but this recipe uses several of their items, including three different dried chiles, hence ...

Today is our third  May post for our Kitchen Matrix Project, named after Mark Bittman's  Kitchen Matrix  cookbook. You can read about the year-long project:  here . This month, I chose the recipes and went with a Latin theme. So, last week, we worked with masa. The first week of the month, we made salsa. This week, we're making carnitas. And so on...you get the idea. The #KitchenMatrixCookingProject Carnitas Plates An InLinkz Link-up Carnitas Braised in White Wine slightly adapted from Mark Bittman This recipe in Bittman's book is an oddity in that there is only one recipe; if you don't have a copy of the cookbook, you can read it online: here . There are no variations, no matrix on other possibilities. So, I made my own adaptations based on what I had on hand and on a previous experience with making carnitas. Actually, I have made carnitas quite a bit. In fact, I even won a cooking contest at a local brewery making carnitas with one of...