saansaturday: (swoon)
( Wednesday, 21 December 2005 16:31)
It's that time of year...in my family Posole was a tradition on the eve.

(serves about 8-12)

1 lb. posole corn, rinsed thoroughly (if posole is too hard to find hominy can be substituted)
10 cups water
about 1 lb. pork or beef roast (I prefer pork)
5 more cups water
2 Tbsp salt
1 medium onion, chopped
5 cloves garlic, minced
1/2 tsp. crushed dried oregano
1 tsp. fresh ground cumin
3-6 dried red chile pods, rinsed and crumbled (or about 1-4 Tbsp red chile powder, to taste)

Put the posole and 10 cups water in a large pot and bring to a boil. Turn down the heat and simmer for 3 hours.

After about 2 hours, brown the pork in a large heavy skillet over medium heat. Add the browned pork to the posole with another 5 cups of water and continue cooking on low heat until the pork is tender.

Add the remaining ingredients and continue simmering until the posole pops (the kernels break open). (In the end posole takes quite a long time to cook). Adjust seasonings and serve. Posole is even better after it sits in the refrigerator for a day or two, as it gets hotter and the flavors deepen and meld. :) It also freezes well.

Serve with fresh flour or corn tortillas, lime wedges, minced onion, chopped cilantro, maybe some chopped avocado--all the garnishes heaped in bowls so everyone can have as much or as little as they want--and Mexican beer. :)
saansaturday: (Default)
( Monday, 14 February 2005 12:36)
cabbageFriday: take-out sushi

Saturday:
Pulled Pork with Cherry Chipotle Chutney on Poppy Buns recipe )
Coleslaw (Good Eats recipe) cavolo bello )

Sunday:
Banana Insanity Pancakes (buttermilk pancakes made with walnut oil instead of veggie oil, with loads of toasted walnuts and bananas, spiced with cinnamon and cardamom, served with maple syrup &/or butter &/or cardamom whipped cream)

Fantastic Roasted Chicken with Celeriac and Potatoes (Jamie Oliver's recipe)--the flavor "bits" as I called them--prosciutto, lemon peel, garlic and fresh thyme in butter under the breast skin--brought this chicken to the food for the gods level. :)
Homemade Whole Wheat Cloverleaf Rolls photo )

The real stars were the chicken and the sandwiches, both of which I neglected to photograph because I was too involved in devouring them. :)
(last night's dinner)

My first ever attempt at cooking pork (besides sausage or bacon) and I couldn't even bring myself to follow a recipe. :)

Sauce of Winter Fruits:

I had some leftover cranberries from the cranberry chocolate orange bread I made earlier this week. Not quite enough to make a cranberry sauce though. So I brought about 1/2 cup of roughly chopped dried apricots in about 1/4 cup sherry and the juice and zest of one blood orange and one clementine to a boil, then covered this and let it steep for about an hour.

I then brought just a bit of water with some raw sugar, a cinnamon stick and six cloves to a boil, then added the apricot mixture, some honey and about 3/4 cups cranberries. I turned down the heat and let it barely simmer for about 15 minutes before adding one chopped pink kiss apple. I cooked it for about 15 more minutes (?) until the apple was just cooked (not soggy!)

Roasted Purple Potatoes:

Chopped the potatoes, then tossed them in a bowl with Spanish olive oil, crushed dried thyme, rosemary and marjoram, salt and pepper. Roasted them at 180C/350F until done, about 45 minutes.

Pork with Apple Glaze:

My brother made some Tuscan style pork earlier this week with the German Schweineschnitzel cuts, and after all his praise of pork (and enjoying it myself) I decided to try my hand with it. So I had four Schweineschnitzel (pork cutlets? I really don't know what exactly what cut of pork this is in English). I fried them for about 1.5 or 2 minutes per side in olive oil, then poured out some of the excess oil and added a fair amount of apple juice. I covered them, turned down the heat and let them simmer until done (not very long). I then took the pork out of the skillet and covered them with foil to stay warm. In a small bowl I had whisked together some cornstarch, sugar and water. I added this to the skillet slowly, stirring, and continued stirring until it had thickened.


Why I'm happy: this meal was delicious, wintery, used up ingredients that needed to be used (cranberries and apple juice), had fantastic colors and was a successful first attempt at cooking pork.

the delicious delicious photos )
.

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