Text 11848, 93 rader
Skriven 2008-08-11 00:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Weather
===============
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> Meantime, I now have AC in the back sunroom.  I turned it back off for
 CS> now as it's cool enough to not need it (just 86, perfect to us
 CS> weather).

And it's 85 here which I consider extremely hot; I'm living, just barely,
on salads, beer and sangria with lots of ice.

You mentioned Mexican pork....

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cochinita Pibil - A Mexican Pork Recipe
Categories: Mexican, Pork, Chilies
  Servings: 4

           ONE DAY AHEAD:
  3 1/2 lb pork, preferably end of loin
           untrimmed
      2 ts salt
      2 TB Seville orange juice
      1 TB achiote seeds (heaping)
    1/4 ts cumin seeds
    1/4 ts oregano
     12    peppercorns
      3    whole allspice
      4    cloves garlic, peeled
    1/8 ts powdered chile seco (may
           substitute hot paprika)
      1 ts Salt
      3 TB Seville orange juice or Mild
           white vinegar
      2 lg pieces banana leaf
           SERVING DAY:
           Dutch oven
           the wrapped meat
    1/2 c  cold water
           Salsa:
    1/2 c  onion; very finely
           chopped
      3    chiles habaneros; very
           finely chopped
    1/2 ts Salt
    2/3 c  Seville orange juice

Pierce the pork all over and rub in the 2 teaspoons salt and 2
tablespoons orange juice. Set aside while you prepare the seasoning
paste. Grind the achiote seeds, cumin, oregano, peppercorns and
allspice together to a fine powder. Crush the garlic together with
the chile seco, salt and 3 tablespoons Seville orange juice and mix
with other powdered spices. The mixture should be a thick paste.
Coat the pork with the paste.

Lightly sear the banana leaves over a bare flame to make them more
flexible. Wrap the meat up in them and leave to season in the
refrigerator for at least six hours or overnight.

ON SERVING DAY: Preheat oven to 325. Place a rack at the bottom of
the Dutch oven and cover the dish with a tight fitting lid. Cook for
2 1/2 hours. Turn the meat and baste it well with the juices at the
bottom of the pot. Cook for another 2 1/2 hours, or until the meat
is soft and falling off the bone.

Meanwhile, prepare the salsa: mix all ingredients together. Set
aside to season for about 2 hours. Serve in a separate dish. After
cooking, shred the meat roughly. Pour the fat and juices from the
pan over it. Serve hot, with tortillas and the sauce so that each
person can make his or her own tacos.

NOTE: A rough approximation of Seville orange juice may be attained
through the following: For 1/2 cup blended juice, combine 1 teaspoon
finely grated grapefruit rind, 3 tablespoons orange juice, 3
tablespoons grapefruit juice and 2 tablespoons lemon juice.

Recipe from "The Cuisines of Mexico" by Diana Kennedy

From: John Sphar To: Chile-Heads
 
MMMMM-------------------------------------------------





Cheers

YK Jim


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