Text 13847, 86 rader
Skriven 2014-06-02 22:00:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOHN GUILLORY
Ärende: MM
==========
-=> Quoting John Guillory to All <=-

 JG> I regret I couldn't convert this to MealMaster format.

No sweat; post in any format you please, or none at all.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Puerco En Hojas De Platano (Pork in Banana Leaves)
 Categories: Mexican, Spice, Pork, Chilies, Grill
      Yield: 12 Servings
 
      6 lb Boneless pork shoulder or
           Butt roast, cut into
      2    inch thick slices
           (with fat)
           QUICK ACHIOTE RECADO:
     24 oz Fresh orange juice
     12 oz Achiote paste
      4 oz Fresh lemon juice
      4    Banana leaves, ea. 24"x24"
           Salt and pepper; to taste
           ORANGE JUICE HABANERO SALSA:
     16 oz Fresh orange juice
      4 oz Fresh lemon juice
      8    Habanero chiles, with seeds
           Very thinly sliced
           CHARRED TOMATO MINT SALSA;
  2 1/4 lb Roma (plum) tomatoes
  1 1/4 lb White onion; thickly sliced
      4 md Garlic cloves
      4    Serrano chiles (or more/to
           Taste); coarsely chopped
    1/2 c  Fresh cilantro; coarsely
           Chopped
  2 1/2 tb Fresh mint leaves;
           Coarsely chopped
      1 ts Cumin; toasted and ground
      8 oz Water
    1/2 ts Kosher salt
 
  ACHIOTE RECADO: Place all recado ingredients in food processor.
  Process until mixture is completely smooth.
  
  PORK: Combine pork and recado in a large non-reactive container or
  food storage bag.  Toss well to coat.  Cover and refrigerate 2
  days. (Pork keeps up to 5 days, but gets saltier in time.)
  
  Light grill; let burn down to slow fire.  Drain pork, reserving
  marinade. Lay 2 sheets of heavy-duty foil on countertop. Wash
  banana leaves well in hot water.  Cross 2 leaves on foil sheets
  and pile pork in center.  Add salt and pepper.  pour reserved
  marinade over pork.  Wrap leaves around meat, then wrap foil
  around leaves to make neat packages.
  
  Place on grill, seam sides up, to one side of fire.  Cover grill;
  cook about 4 hours until fork-tender.  Crack open foil halfway
  through cooking time.  Add charcoal as necessary to maintain fire.
  
  ORANGE JUICE-HABANERO SALSA: Combine orange juice, lemon juice,
  and chiles in small non-reactive bowl 30 minutes before serving.
  
  CHARRED TOMATO MINT SALSA: Pan-roast separately, tomatoes, onion,
  and garlic until deeply browned and soft (tomatoes should
  blister).  Peel garlic.  Roughly chop tomato, onion, and garlic
  together, place in food processor. Add remaining ingredients;
  process briefly.  Sauce should be slightly chunky.
  
  Serving Suggestions: fold down banana leaves; top pork with
  habanero salsa and/or mint salsa (optional: serve salsa on side).
  Serve on warm platter with pickled vegetables (carrots, onions,
  and small red potatoes).
  
  Recipe by: Chef/owner Reed Hearon/Rose Pistola/San Francisco, CA
  
  From: Rael64 tO: Chile-Heads List
 
MMMMM

YK Jim   

... Right now, calling the government an 'organization' is a reach.

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