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October 19, 2013 at 1:06 pm (This post was last modified: October 19, 2013 at 1:11 pm by freedomfromforum.)
(October 19, 2013 at 12:51 pm)Godschild Wrote:
(October 18, 2013 at 8:09 pm)freedomfromfallacy Wrote:
The only real 'recipes' for these dishes are the pork leg recipe and the re-fried bean recipe. The pork leg is pan-seared in olive oil and bacon drippings and then slow roasted in a 225 degree oven with broth and herbs and seasonings (for this one I used cilantro, sage, salt, black pepper, cumin, cayenne pepper, ancho chiles, garlic, and chives) for three and a half hours. The pork falls apart when done. The re-fried beans are pintos, NOT pre-soaked. 1 lb. pinto beans rinsed. In a large stock pot, boil the beans in 8-10 cups of water or preferred broth. While the beans are boiling, place one chopped yellow onion and 3-4 cloves of minced garlic in a skillet with 2 tbsp. olive oil. saute onions and garlic until soft - add to pot of boiling beans. Simmer beans (covered) on low for three hours, stirring frequently. Mash beans when the beans are soft and start incorporating into the liquid. Add salt and pepper to taste.
Thanks for the recipes, will give them a try soon and let you know how they taste, which I'm sure will be great, I use those same herbs and seasonings often. Have you ever tried marinating the pork with lime juice and jalapenos, I run the peppers through the blender and the lime juice to make the marinade.
GC
@GC,
You're welcome. Also, do not use 8-10 cups of water or broth for the beans. Instead, use 6-8 cups - otherwise the cooking time will be about forty minutes longer (as the excess moisture cooks off). I have done several marinades, however, my wife does not like spicy foods , and so the jalapenos are out. I love lime juice, but I avoid using it when I am using ancho chilis (as in this recipe), because I find the flavors too contrasting for pork when combined. As far as spicy goes, I am a heat lover, and I look for the most intensely hot chili pods I can find. I'm trying to find some scorpion peppers for a jerky recipe I'm making. I think it's great how food dissolves the barriers that humans set up among themselves. Cheers, and have a good weekend.
(October 19, 2013 at 12:51 pm)The Germans are coming Wrote: An almoust stereotypical meal I had today. Pork sausage with mushrooms and dumplings:
The only more or less exciting thing I had was this rose (wine) of which I bought several bottles at a sexshop several weeks ago.
Anyone with taste would scream seeing the combination of this meal with that wine, but since I havent had the chance to cook for someone who I intend to screw for quite a while, I might aswell drink it like this.
The sausage and dumplings with mushrooms look great. It's a good thing you're young - enjoy that food while your body still permits you to. The wine pairing, however, is a major no-no. Cheers!
, and so the jalapenos are out. I love lime juice, but I avoid using it when I am using ancho chilis (as in this recipe), because I find the flavors too contrasting for pork when combined. As far as spicy goes, I am a heat lover, and I look for the most intensely hot chili pods I can find. I'm trying to find some scorpion peppers for a jerky recipe I'm making. I think it's great how food dissolves the barriers that humans set up among themselves. Cheers, and have a good weekend.
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