Posole
August 4, 2012
This is from Cindy R in Cody.
Posole
- Soak 4 Cups dry posole over-nite in cold water, drain.
- Cover with water, cook slowly, until soft about 4 hours. (continue to add water just to keep covered.) Add some chicken broth.
- Cut sirloin pork roast into bite size pieces. Brown pork in oiled fry pan, then add 5 tsp/minced cloves of garlic. then add to posole.
- Add spices: 1/8 cup kosher salt & pepper, garlic, 1 tsp Mexican oregano.
- Continue to cook over low heat until posole is softened and until liquid cooks down (don’t drain). Add chili sauce to posole
Chili pepper sauce – prepare in separate pot.
- Use dry mild chili pods ( 6 oz). Break off top & remove seeds, rinse peppers.
- Steam in pot until pliable.
- Add 3 peeled whole (canned) tomatillos. Puree in Cuisinart or blender (add some liquid if needed).
- Use sauce pan, add pureed chilies and add chicken broth slow cook until consistency of marinara sauce.
- Add spices: 1 tsp cumin, Mexican oregano, 1 tsp garlic powder, salt & pepper, 5 sprigs cilantro, finely chopped onion. Continue to cook over low heat. Add more chicken broth if needed.
- Freeze extra chili sauce not used in posole.
VERSION 2
Chile Colorado Pozole rojo (pork & hominy stew) The Week 2012
Prepare PORK
- 2.5 – 3 LB pork roast or loin, brown in skillet, then add
- 3 Cups water.
- Slow cook 8 hours, Save broth, shred pork when done.
Prepare BROTH (need large 16 quart pot). Use BLENDER to mix ingredients, then add to large pot.
- 64 ounces (8 cups) chicken broth plus broth left over from the pork
- 4 tsp dried Mexican oregano
- 4 TB red wine vinegar
- 4 cloves garlic
- 1 onion quartered
- 4 TB all purpose flour
- 2 TB sea salt
Prepare RED CHILE SAUCE
- 8 oz dried California or New Mexico red chiles (remove stems, seeds and rinse well). Cover with water in a pot, bring to a boil, cover and simmer 20 minutes, turning chiles once. Drain & cool, discard water.
Divide cooled chiles & ingredients below in half, use blender until smooth and strain to remove skins.
- 6 cups water
- 6 TB flour
- 4 cloves garlic
- 1 TB salt
Assemble soup:
- Shredded pork
- 6 Cups red chile sauce
- Four 29 ounce cans hominy drained
- 7 cups water
- All of the BROTH prepared above… Partially cover, bring to a boil, lower heat and simmer 45 min. Salt to taste, add more red sauce to taste.
GARNISHES, optional – top each bowl with lime wedges, chopped onion, cilantro, crushed dried red chile, dried Mexican oregano.
Poultry Marinade
July 25, 2012
If use a turkey breast, bake at 350° for 35 min/lb
1/4 C lemon juice
1/4 C oil
1TB vinegar
1 TB soy sauce
1 tsp marjoram or fresh oregano
sangria
June 25, 2012
WSJ recipe.
1 bottle 750ml red wine (dry, fruit forward) Rioja
6 oz Grand Marnier
8 oz squeezed orange juice
1½ oz simple sugar
½ oz Angostura bitters
Add sliced seasonal fruit for garnish (strawberries, orange..) Serve in goblets over ice.
Swedish Meatballs
May 28, 2012
Pelle’s basic recipe: 60/40 beef/pork
red wine redux, veal bone glacé, cloves, all spice, ginger, white pepper.
(poached salmon- sauce blanche, caper, dill, lemon)
Gazpacho
May 23, 2012
1999 Epicurious, prep 45 min.
- 1 English cucumber about 13″ long, cut each half into 3 spears, cut into ¼ inch triangle pieces, transfer to a bowl
- ¼ LB piece jicama, peeled & diced into ¼ inch pieces to fill 1 cup.
- 1 small red pepper, ¼ inch diced
- 1 celery rib, ¼ inch diced
- 1 small clove garlic minced
- 2 cups V8 or tomato juice
- 2 TB fresh lemon juice
- 1½ tsp Worcestershire sauce, or to taste.
mix all ingredients in a bowl, puree half of soup until smooth, stir to combine. Chill, store up to 2 days. GArnish with chopped chives.
Jerk paste
May 12, 2012
From the “Grill Every Day” book. Use food processor, store up to 3 month in refrigerator.
- 2 to 4 Habanero chilies (dry ok)
- 1 small yellow onion quartered
- 3 green onions cut into 1 inch pieces including green tops
- 4 quarter size slices ginger
- 3 cloves garlic
- ½ C packed cilantro
Process until finely minced in food processor. Then add the following spices:
- ¼ C packed dark brown sugar
- 2 TB kosher salt
- 1 TB ground allspice
- 1 TB dried thyme
- 1 TB coarsely ground black pepper
Process to combine above ingredients, then add liquids listed below until a paste forms.
- ¼ C fresh lime juice
- ¼ C soy sauce
- 2 TB vegetable oil
Serve with poultry with rice&beans as side dish.
Mormor’s Potato Salad
May 12, 2012
- Boil small size red potatoes and or yellow dutch (8 oz) 15-20 min. Drain, cool. cut into bite size pieces.
- ¼ cup minced Clausen dill pickles (1 large) & 1 tsp juice.
- Hard boil 2 eggs (bring to boil, remove from heat, let sit in boiled water 12-15 minutes).
- ¼C minced red onion
- 1 TB parsley minced
- ¼ C celery (1 piece) minced.
- ¼C creme fraiche (plus more if needed or maybe a dollop of mayo)
- Coleman’s dry mustard a pinch to ½ tsp
- white pepper, salt
- adjust ingredients, add more if needed to taste.
Cast Iron Pan Roasted Chicken
May 7, 2012
NYTimes 2012 Bake at 500°, approx 35 minutes (may need to use fan to clean out smoke in kitchen)
Preheat cast iron skillet in 500° oven
- 3 -4 lb whole chicken – room temperature.
- ½ tsp black pepper, 2 tsp kosher salt: rub over outside of chicken
- lemon -slice/quarter and place inside chicken
- olive oil to drizzle over chicken before roasting
- 5 garlic cloves mashed & peeled
- 1 TB capers
- 1 bunch ramps 6 oz separate bulb from green leaves (wild leek, garlic flavor, from east coast-spring time)
Splay chickens legs (cut skin & break bones to push legs flat so the thigh meat is flat on the pan.Place whole bird back side down in skillet. Bake at 500, 4½ Lb for 45 minutes, 3lb 35 minutes.
- Roast chicken for 30 minutes, THEN add ramp bulbs, garlic & capers, stir to coat with juices. Roast 5 min more, stir, continue cooking until chicken no longer pink (5-15 min more). Remove from oven, add ramp leaves.
Olsson Recipes 