Text 7930, 113 rader
Skriven 2011-03-02 21:56:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: southern oddities 53
============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Of course, I revel in the oiliness of said fish and would
 ML> butter it

Gilding the lily!

 JW> dry red of course sucks badly (in a fish chowder).
 
 ML> That's weird. Must have been a further perversion of a
 ML> red chowder (which sensible people realize intrinsically
 ML> suck loudly and aren't chowder anyhow, even if they are
 ML> cooked in an ancient French iron kettle).
             
I had a very tasty Italian tomato and clam soup once, but it was not
like a Manhattan style chowder at all. It was a light, thin, nicely
seasoned tomato broth with a few diced clams and a very modest
amount of skinned, seeded and chopped plum tomato resting in the
bottom of the bowl and one single chiffonaded spinach and basil
leaf floating around. Very delicate.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Achiote Roasted Pork Soft Tacos
 Categories: Mexican, Pork, Tortillas, Grill
      Yield: 9 Servings
 
    1/4 c  Fresh lime juice
      2 tb Fresh orange juice
      2 lb Lean boneless pork shoulder
           Cilantro for Garnish
     18    Fresh tortillas,
           -steamed and warm
           GARLICKY ACHIOTE PASTE:
      2 tb Achiote (annato) seeds
      2 ts Freshly ground allspice
      1 ts Fresh ground black pepper
  1 1/2 ts Dried Mexican oregano
      3 tb Cider vinegar
      6    Garlic cloves, peeled
      1 ts Salt
 
  I made this as one of several fillings for fresh tortillas. We had
  a chicken with tomatillo/ serrano salsa; the achiote pork; and a
  cheese, herb and roasted chiles with garlic) in bowls along with
  additional bowls of guacamole, refried black beans, a variety of
  salsa piccantes, some grated fresh Mexican cheese, pickled red
  onions, grilled green onions and Mexican style sour cream. This
  was great party food as all I had to do was steam the tortillas
  and people rolled their own tacos adding as much or as little of
  whatever they liked. I made half again as much seasoning sauce as
  per the recipe to add as a salsa and served on the side.  I think
  the pork filling benefited from the additional sauce. The nice
  thing about this recipe is that the meat can be fully prepared up
  to 3 days before serving and reheated at the last minute.
  
  Very finely pulverize the achiote in a spice grinder or mortar and
  pestle. I put the achiote in first, partially pulverized it then
  added the whole allspice and black peppercorns until I had a fine
  grind. Place spices plus oregano into a small bowl with the
  vinegar. Blend and you should have a thick crumbly mixture at this
  point. Roughly chop the garlic and blend with the salt either on
  your breadboard using a spoon or the side of your knife working it
  into a smooth paste or in a mortar with pestle. Combine the
  achiote paste with the garlic paste dribbling enough water (1 to 2
  tbl) to give it the consistency of a thick but spreadable paste.
  
  Place the achiote garlic mixture and the citrus juices in a large
  bowl and mix well.  Lay the meat in the bowl and smear the paste/
  marinade all over the pork.  Cover and refrigerate at least 2
  hours but preferably over night.
  
  Preheat oven to 325F.  If not using the banana leaves place pork
  in a large pot and scrape all of the marinade and juices all over
  the pork. Drizzle 1 cup of water around the pork, cover tightly
  and roast in the oven until fall apart tender, about 3 hours.
  Occasionally check the liquid level adding more water if it has
  evaporated (This shouldn't be necessary if the lid fits snugly).
  When done remove the pork to a cutting board and pour the juices
  into a fat separator or large measuring cup. Let meat and juice
  cool slightly.  R.B's recipe says you should have about 1 cup
  sauce and if you have more than 1 cup reduce it until it equals 1
  cup. I *planned* on having more and ended up with 1 1/2 cups
  sauce. I reserved 2/3 cup to moisten the meat and remainder to
  serve with the tacos.
  
  Shred or roughly chop the meat, sprinkle with a bit of salt and
  return it to the roasting pan.  Spoon off any excess fat from the
  container of sauce then pour a little juice into moisten the meat
  (I poured in a lot of sauce and simply started with more liquid
  and seasoning then the recipe called for). Serve the meat and
  remaining sauce warm, separately. Top with pickled red onions and
  additional sauce to taste plus any other condiments you decide to
  offer.  The pickled onion recipe is also in the same cookbook and
  works beautifully with this dish but it was used with the other
  fillings equally well.
  
  The recipe is from Rick Bayless's Mexican Kitchen.

  From: Kate
 
MMMMM

Cheers

YK Jim


... I found a Chihuahua bone in my last taco.

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