Text 17465, 71 rader
Skriven 2008-12-07 21:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Safety
==================
-=> Quoting Dave Sacerdote to Dale Shipp <=-

 DS> And yet, somehow, The State
 DS> has become our nanny and we've got all these garbage nancy-pants
 DS> rules and regulations because somehow,  we can't take care of our-
 DS> selves and make our own decisions.

Blame it on the personal injury lawyers. You have far too many of them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Carne Adovada - Pork Roasted in Red Chili Sauce
 Categories: Mexican, Southwest, Pork, Chilies, Beans
      Yield: 4 Servings
 
      4 lb Cubed boneless pork
           Fried potatoes
           Pinto beans;
           Cooked (not refried)
           ADOVADA SAUCE:
     25    Dried red chili pods
      4 c  Warm water
    1/4 c  Minced white onion
    1/2 ts Dried oregano
           Salt and pepper
 
  Carne adovada is a very popular dish in New Mexico.  It is a
  featured item at Sadie's in Albuquerque.
  
  Here is a recipe from a friend who lived in the area for many
  years.
  
  Pork roasted in red chili sauce.  This is a spicy New Mexican
  favorite and once again shows the compatibility between acid and
  pork.  The ratio here is 1/2 pound of dried chilies to 3 or 4
  pounds of boneless pork roast which has been cubed.
  
  To make the adovada sauce, take about 25 dried red chili pods and
  remove the stems and seeds.  Reconstitute the chilies in 4 cups of
  warm water.
  
  Make a puree in the blender using the reconstituted chilies and
  the soaking water.  The resulting puree should be the consistency
  of canned tomato sauce or a little thinner.  Strain the sauce
  through a cheesecloth or a sieve. Add a few tablespoons of minced
  white onion and 1/2 teaspoon of dried oregano, some salt and
  pepper and simmer the sauce for about 15 minutes.
  
  Marinate the cubed pork overnight or at least 2 to 3 hours.  Slow
  cook the pork in half of the marinating liquid in a shallow
  non-reactive baking dish for about 2 hours or until tender.  Warm
  the remaining adovada sauce and pour over the cooked meat for some
  extra spike.
  
  At Sadie's Restaurant in Albuquerque the Carne Adovada is served
  with home fried potatoes and cooked (not refried) pinto beans.
  
  Dimitri
 
MMMMM
 


Cheers

YK Jim


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