Pozole #2

Ingredients

  • 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

Preparation

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Ladle stew into bowls. Top each with lettuce, chips, cilantro, and radishes.

From Chris and Britta and adapted from myrecipes.com/recipe/posole-0

Thai Sticks

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!

Ingredients

  • 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!)

Preparation

  1. Grind first 7 ingredients in processor to coarse paste. Do not clean processor.
  2. Heat oil in medium skillet over medium heat. Add paste to skillet; Saute paste about 5 minutes; transfer to large bowl and cool.
  3. Add chicken and salt to processor; grind coarsely. Add ground chicken and pork into paste in bowl.
  4. 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.
  5. 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

Tacos Al Pastor

A popular taco filling in Mexico, pork al pastor is usually cooked in a huge slab on a vertical rotisserie (like Middle Eastern shawarma) and sliced off to order, so that the outside bits are crisp and golden and the inside is juicy and tender.  Since most of us don’t have a vertical rotisserie hanging around, here’s an “at home” method that replicates the flavors of an authentic al pastor taco.

Chili Marinade

Ingredients

  • 2 dried ancho chiles
  • 2 dried guajillo chiles
  • 2 dried chipotle chiles or 2 canned in adobo
  • 1/2 of a large onion
  • 3 garlic cloves, unpeeled
  • 1/4 c white vinegar
  • 1/4 c orange juice (or lemonade or limeade)
  • 2 tsp kosher salt
  • 1 tsp dried oregano
  • 1 tsp ground cumin

Preparation

  1. Pour boiling water over dried chiles, soak for 30 minutes to reconstitute. Remove chiles from water, do not dispose of the water yet. Remove stems, slice open and remove seeds. Place in immersion blender jar.
  2. Broil onion and garlic cloves in toaster oven for about 5-10 minutes or until slightly soft and brown in spots, place in blender jar.
  3. Add about 1/2 c of the chile water to blender jar, purée until smooth, adding more chile water if needed to make a chili paste.
  4. Strain chili puree through mesh strainer using a rubber spatula to push through.
  5. Add salt, oregano, cumin, vinegar, and juice to strained chili paste. It should be the consistency of a thick tomato sauce.

Tacos al pastor

Ingredients

  • 3-4 lb piece of pork butt or shoulder (I used Boston butt), sliced in thin slabs removing the excess fat
  • 1 recipe marinade
  • 1/2 fresh pineapple, peeled and cut into semi-circles
  • 1/2 c fresh cilantro
  • 1/2 c diced red onion
  • Tomatillo sauce (1/2 c jarred tomatillo salsa mixed with 1/2 of a mashed avocado)
  • lime wedges
  • corn tortillas

Preparation

  1. Pound slabs of pork with flat side of mallet until very thin. Place in dish or resealable bag, and marinate in chili sauce for 24 hours.
  2. Heat cast iron skillet over medium heat. Fry pieces of pork and pineapple slices for a few minutes on each side or until browned.
  3. Remove from pan and let rest for a few minutes, then dice into small pieces.
  4. Fill warmed corn tortillas with pork and garnish with pineapple, cilantro, red onion, tomatillo sauce, and a squeeze of lime.

Lima Beans & Shrimp

Shrimp and Beans

Ingredients

  • 1 lb. lima beans, soaked overnight
  • 3 lbs. head-on medium shrimp
  • 1 smoked ham hock
  • 6 cups chicken stock water
  • ½ lb. pork (or turkey) tasso, diced
  • 1 lb. smoked sausage, sliced
  • ½ cup onion, chopped
  • ½ cup bell pepper, chopped
  • ¼ cup celery
  • ¼ cup green onion
  • 1 jalapeño
  • 4 cloves garlic, minced
  • ¼ cup fresh parsley
  • thyme, to tase
  • Joe’s, Tony’s (creaole seasoning)

Roux

  • ¼ cup vegetable oil
  • ¼ cup flour

Preparation

  1. In big stock pot, cover ham hock with chicken stock water, simmer on low for 1 hour.
  2. Peel shrimp, reserving ½ shells and heads. Dash shrimp with creole seasoning and place in fridge. Place shells and heads in pot with 6 cups water, bring to a boil, lower to a simmer and cook for 30 minutes. Skim impurities that rise to surface.
  3. Make a medium dark brown roux in heavy stock pot or dutch oven. After roux has reached proper brownicity, fold in onion, bell pepper, celery, green onion, jalapeño, garlic, and thyme. Cook 5 minutes, stirring constantly.
  4. Turn up the heat on the roux mixture and add beans, meat. Slowly cover with strained shrimp stock and ham hock stock. Add hock ad-hoc. Bam!
  5. Simmer for 1 to 1 ½ hrs, skimming impurities that rise to surface.
  6. Add shrimp and simmer for 20 more minutes, or until pink.

Serve over rice, and top with parsley before serving. Whip up some cornbread, too. You won’t regret it.

Red Beans and Rice

Finally documented my go-to read beans recipe today in the kitchen. It’s cooking now, so we’ll see if there’s any need for adjustment to the below in a few hours. I usually get the beans going to a boil as I’m prepping the rest of the veggies.

Ingredients

 

  • 1 lb dark red kidney beans
  • 6 cups water
  • 1/2 bottle red wine
  • 1 large onion, chopped (3 cups)
  • 1 large bell pepper, chopped (2 cups)
  • 4-5 ribs celery, chopped (1 1/2 cups)
  • 1 1/2 Tbsp. garlic, minced
  • 4 bay leaves
  • 1/2 Tbsp. fresh thyme
  • 1 tsp. ground black pepper
  • 1/2 tsp. cayenne pepper
  • 2/3 lb. andouille sausage, chopped into 1/2 inch pieces
  • 1/2 lb. ham, cubed into 1/4 pieces (ham hock, ham steak, something smoked and w/ a bone is best)
  • Gumbo filé
  • 1/4 cup parsley, chopped

Optional Extras

  • 1 carrot, diced
  • 1 jalapeno, chopped
  • 2-3 slices bacon, raw

Preparation

  1. Soak beans in water overnight. Drain, rinse and place in stock pot with water. Bring to a boil.
  2. Add everything except parsley.
  3. Simmer uncovered for 4-6 hours, stirring occasionally.
  4. Add parsley just before serving in a bowl under white rice. Add filé to taste. Cornbread and hot sauce is also encouraged.

Makes 12 servings.

Eggplant and Rice Dressing

Alone or stuffed in a bell pepper, this dirty rice is the real ish. Ron, upon tasting, said this rice was “mad light, but mad good”.

Ingredients

  • 1 Tbsp vegetable oil
  • 1/2 lb. ground pork
  • 1/2 lb. ground beef
  • 1 cup onion, chopped
  • 1/2 cup bell peppers, chopped
  • 1/2 cup chopped celery
  • 2 1/2 tsp. salt
  • 1 tsp. cayenne
  • 1 large eggplant, peeled and cut into 1-inch cubes (~ 2lbs)
  • 1 cup water
  • 6 cups cooked long-grain rice
  • 2 Tbsp. chopped parsley

Preparation

  1. Heat oil in a large saucepan over medium-high heat and brown the pork and beef. Add the onions, bell peppers, and celery and cook for bout 5 minutes, or until the vegetables are wilted. Add the salt, cayenne, eggplant, and water. Cook, stirring often, for about 10 minutes.
  2. Reduce the heat to medium and cook, uncovered, stirring occasionally, for about 30 minutes, or until eggplant is very soft. With a spoon, mash the eggplant against the side of the pot.
  3. Add the rice and parsley. Mix thoroughly, breaking up any clumps. Heat until rice is warmed through. Serve Immediately.

Makes 8 servings