Text 31308, 75 rader
Skriven 2012-03-05 15:10:00 av Glen Jamieson (8693.cooking)
     Kommentar till en text av Jim Weller
Ärende: GOING TO PETALUMA 20305
===============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Very few centenarians have a good quality of life at that age. I'm
 JW> personally gunning for 99.
 
 GJ> Guiness recently added a classification for 100 year old cyclists to
 GJ> its record list.

 JW> It'll be a short list.

So far only one person on it...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Record-Eagle Chile Verde
 Categories: Stews, Pork, Chilies, Chicken
      Yield: 12 Servings
 
  1 1/2 lb Tomatillos
      5 cl Garlic; not peeled
      2    Jalapenos; seeded, chopped
      2 lg Anaheim chilies; chopped
      1 bn Cilantro leaves; cleaned,
           - chopped
      4 lb Pork shoulder; in cubes
           Salt & fresh ground pepper
           Olive oil
      2 md Yellow onions
      3 cl Garlic; peeled, fine chopped
      1 tb Dried oregano
  2 1/2 c  Chicken stock
           Pn Ground cloves
 
  Chef Randy Chamberlain of blu in Glen Arbor said, "While most every
  chilli cook-off chef has a secret to keep, I'm not one of them. Make
  this yourself." Remove papery husks from tomatillos and rinse well.
  Cut in half and place cut side down, along with 5 unpeeled garlic
  cloves, on a foil-lined baking sheet. Place under a broiler for about
  5-7 minutes to lightly blacken the skin. Remove from oven, let cool
  enough to handle. If you want the additional flavor of chilies other
  than jalapenos, you can add a couple Anaheim or poblano chilies.
  Either use canned green chilies or roast fresh chilies over a gas
  flame or under the broiler until blackened all around. Let cool in a
  bag, remove the skin, seeds and stem. Place tomatillos, skins
  included, into blender. Remove the now-roasted garlic cloves from
  their skins, add them to the blender. Add chopped jalapeno peppers,
  other chilies (if you are using them) and cilantro to the blender.
  Pulse until all ingredients are finely chopped and mixed. Season the
  pork cubes generously with salt and pepper. Heat olive oil in a large,
  heavy-bottomed skillet over medium high heat and brown pork chunks
  well on all sides. Work in batches so that the pork is not crowded in
  the pan and has a better chance to brown well. Using a slotted spoon
  or tongs, lift pork out of pan and place in bowl, set aside. Pour off
  excess fat, anything beyond a tablespoon, and place the onions and
  garlic in the same skillet and cook, stirring occasionally until
  limp, about 5 minutes. If your skillet is large enough to cook the
  entire batch of chile verde, with the sauce and meat, then add the
  pork back to the pan. If not, get a large soup pot and add the onion
  mixture and the pork to it. Add the oregano to the pan. Add the
  tomatillo chile verde sauce to the pork and onions. Add the chicken
  stock (enough to cover the meat). Add a pinch of ground cloves. Add a
  little salt and pepper. (Not too much). Bring to a boil and reduce to
  a slight simmer. Cook for 2-3 hours uncovered or until the pork is
  fork tender. FROM: Randy Chamberlain, blu From:
  http://www.record-eagle.com/food Uncle Dirty Dave's Archives From:
  Dave Drum Date: 11-02-11
 
MMMMM
 

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