Here’s the back of the napkin scribblings from the last boil:
- Add water to pot, turn on burner
- as water comes to boil, add powder, salt and splashes of liquid crab boil
- add bay leaf, whole red potatoes, halved onions, halved lemons, garlic
- test potatoes for doneness, once done…
- add crawfish and cook 5-8 minutes
- cut off heat and soak 30 minutes
- add sausage, mushrooms, corn and whatever else while soaking
- check saltiness and add more if necessary
- 1 1/2 tsp salt
- 2 tsp paprika
- 1 tsp black pepper
- 2 lbs boneless Boston butt pork roast (or tenderloin)
- 2 cups chopped onion
- 3 carrots, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 1 1/2 cups water
- 1 (14-ounce) can low-salt beef broth
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1/2 cup raisins
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 (14.5-ounce) can no salt-added stewed tomatoes, undrained
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 2 (15.5-ounce) cans golden hominy, drained
- 1 1/4 cups shredded Boston lettuce
- 2/3 cup unsalted baked tortilla chips
- 2/3 cup minced fresh cilantro
- 2/3 cup thinly sliced radishes
- Combine 1 tsp salt, paprika, and pepper. Trim fat from pork. Cut pork into 2-inch pieces; trim any additional fat. Combine pork and paprika mixture, tossing well to coat.
- Heat a large Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Add onion, carrot, bell pepper and garlic to pan; sauté 3 minutes. Return pork to pan; stir in water and next 7 ingredients (water through tomatoes).
- Remove 2 large chile and 2 1/2 tablespoons adobo sauce from can; reserve remaining chiles and sauce for another use. Remove seeds from chile; finely chop. Stir chile and adobo sauce into pork mixture. Bring to a boil; cover, reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan using a slotted spoon; place pork in a large bowl. Shred pork using 2 forks. Add tomato mixture to pork in bowl. Let cool to room temperature; cover and chill overnight.
- Skim solidified fat from surface of stew. Combine the stew, remaining 1/2 tsp salt, and hominy in a large Dutch oven, and bring to a boil over medium-high heat. Reduce heat; simmer 5 minutes.
- Ladle stew into bowls. Top each with lettuce, chips, cilantro, and radishes.
From Chris and Britta and adapted from myrecipes.com/recipe/posole-0
aka Spaghetti with Pecorino Romano and Black Pepper
from Cook’s Illustrated, Jan & Feb 2010
- 6 ounces Pecorino Romano, 4 ounces finely grated (about 2 cups) and 2 ounces finely grated (about 1 cup)
- 1 pound spaghetti
- Table salt
- 2 tablespoons heavy cream
- 2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons finely ground black pepper
- Place finely grated Pecorino in medium bowl. Set colander in large bowl.
- Bring 2 quarts water to boil in large Dutch oven. Add pasta and 1 1/2 teaspoons salt; cook, stirring frequently until al dente (about 10 minutes).
- Drain pasta into colander set in bowl, reserving cooking water. Pour 1 1/2 cups cooking water into liquid measuring cup and discard remainder; return pasta to now empty bowl.
- Slowly whisk 1 cup reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining 1/2 cup reserved pasta water. Serve, passing coarsely grated Pecorino separately.
1st place Winner! – Olympique 2013
Team Thai-Juan, representing Thailand and Mexico, took home Best Dish honors with this simple Thai street food staple. Basically, we wrapped some ground chicken and pork around lemongrass spears, threw em on the grill, and slapped on some peanut sauce before serving. Fire!
- 1 ½ cups sliced shallots (about 10)
- ½ cup shredded dried unsweetened coconut (can be toasted coconut found in supermarkets)
- ½ cup chopped fresh cilantro
- 6 garlic cloves, peeled
- 6 kaffir lime leaves, thinly sliced
- 2 fresh Thai chiles, stemmed
- 1 1-inch chunk fresh galangal,
- sliced 2 Tbsps vegetable oil
- 1 lb boneless chicken thighs with skin, cut into 1-inch pieces
- 1 lb ground pork
- 1 tsp salt
- 16 whole fresh lemongrass stalks
- 1 package Lobo Satay Mix (peanut sauce!)
- Grind first 7 ingredients in processor to coarse paste. Do not clean processor.
- Heat oil in medium skillet over medium heat. Add paste to skillet; Saute paste about 5 minutes; transfer to large bowl and cool.
- Add chicken and salt to processor; grind coarsely. Add ground chicken and pork into paste in bowl.
- Clean lemongrass by removing outer layer(s), wash and remove the tips. Press ¼ cupful of meat mixture around thick portion of 1 lemongrass stalk in 4-inch-long sausage shape, leaving 1 inch of stalk end exposed. Repeat with remaining chicken mixture and stalks.
- Prepare barbecue (medium-high heat). Grill until chicken is cooked through, turning often, about 8 minutes. Serve with warm peanut sauce.
Adapted from importfood.com/recipes/chicken_lgrass_skewers.html