Text 28359, 93 rader
Skriven 2012-08-18 07:04:16 av Dave Drum (1:261/38)
Ärende: Chile 1355
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Country Style Pork Ribs w/Sweet Potatoes & Tomatillo Salsa
 Categories: Pork, Potatoes, Vegetables, Chilies, Salsa
      Yield: 4 servings

      4    Country-style pork ribs
      1 tb Honey
      1 ts Ancho chile powder
      1 ts Chipotle chile powder
    1/2 ts Mexican oregano
        ds Garlic powder
           Juice of 1/2 Lime
    1/2 tb Olive oil
           Salt & Pepper

MMMMM----------------------TOMATILLO SALSA---------------------------
      1 lb Tomatillos
      1 lg Onion; in 1/2" rings
      6 cl Garlic; pan toasted
      1 ts Salt
    1/2 ts Mexican oregano
    1/3 bn Cilantro
      6    Chipotles in adobo

MMMMM--------------------------POTATOES-------------------------------
      1 lg Sweet Potato; peeled, in
           - 1/4" slices
      1 md Baking potato; washed, in
           - 1/4" slices
           Salt & Pepper
           Paprika
           Garlic powder
           Cooking spray

MMMMM--------------------------SPINACH-------------------------------
      1 bn Spinach
      3 cl Garlic; sliced thin
      1 tb Olive oil
    1/4 ts Chile flakes

  RIBS: Coat with lime juice then season with chile powders,
  garlic powder, oregano, pepper and then the honey.

  Marinate for an hour or so. Salt and grill over hot coals
  to char all 4 sides. No more than 2 min a side. Baste with
  marinade with each turn.

  TOMATILLO SALSA: Cut tomatillos in half and place on sheet
  pan under hot broiler till skin starts to blacken. Place
  tomatillos in food processor with juices.

  In a heavy skillet (iron perfered) over medium heat sear
  the onion slices on both sides. You want it black in
  spots. Remove and place in food processor with the
  tomatillos. Cook the unpeeled garlic cloves in the same
  skillet (can be done with the onions if you have room)
  until blackend in spots. Put into food processor with the
  rest of the ingredients.

  Process for about a minute. Don't over do it. The final
  product should still be slightly chunky.

  POTATOES: Lay out the potatoes on a large cookie sheet.
  Oil and season. Bake at 400øF/205øC for 10 minutes, flip
  and bake for 15 more minutes.

  (I could have just lined the bottom of a casserole dish
  with the potatoes and cooked them that way)

  Lay sweet potatoes in the bottom of a 7" X 9" casserole.
  Place the ribs on top of the potatoes then pour the salsa
  over. Make sure the potatoes are covered. You may need to
  add water or stock. Cook uncovered in a 350øF/175øC oven
  for 30 - 40 minutes.

  Serve with wilted spinach

  SPINACH: Heat pan over medium high heat. Add olive oil
  then garlic and pepper flakes. Sweat the garlic for 1
  minute. Add spinach and toss continously for about 2
  minutes. Season with salt and pepper.

  FROM: Robert Lusk; Chile-heads List - 20 Feb 2001

  Uncle Dirty Dave's Archives

MMMMM

... The way you cut your meat reflects the way you live. - Confuscius

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)