Text 3567, 129 rader
Skriven 2010-11-08 04:56:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Ancho
=============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> To my taste, there is nothing comparable to an ancho. Pasilla,
 ML> kinda sorta, maybe.

 DD> Pasilla is sort of close ... but, Chicago is sort of close to
 DD> Milwaukee. I wouldn't want to walk from one to the other, though.

 ML> Sort of my point.

Well, the big difference, AFAICS, is that the ancho does not have the hint of
raisin that the dried pasilla negro has.
 
 DD> I am considering a long term project for a dish I can almost taste in
 DD> my mind. I like stuffed peppers. What I'd like to do is make some
 DD> stuffies from Mexi-bells

 ML> Sounds kind of interesting. Remember to leave the placenta
 ML> for additional deliciousness.

I'm not sure about deliciousness - but, more heat fer shure.  Bv)= 

Jim Weller has suggested that I chop jalapenos to add to the stuffing instead
of waiting for the Mexi Bell crop to come in. I could have dine that in the
first place at damned near any time as both bells (mostly imported from
Holland) and jalapenos are available in most stupormarkups. But, that ain't
quite what I had in mind. And the project may be a total flop - sometime dishes
I build in my head don't work on any level. But, I don't let that discourage me
... at least not much.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Puerco con Chile Negro *
 Categories: Pork, Chilies, Poultry, Sandwiches
      Yield: 10 servings

      5 lb Bone-in pork butt
           Kosher salt
      4 oz (to 5) dried pasilla chilies
      4 lg cloves garlic; peeled, 
           - quartered
      2 c  Chicken broth
      2 ts Cornstarch; if desired to
           - thicken the sauce
           Bolillos or French rolls,
           - halved, lightly toasted
           Thin sliced brown and red
           - onions; garnish
           Sliced avocado; garnish
           Fresh cilantro leaves;
           - garnish
           Fresh jalapeños; seeded,
           - diced or sliced; garnish

  * Pork w/Dried Pasilla Chile Sauce

  Place the pork in a large stew pot with a lid and cover with
  water. Add 1 tablespoon salt and bring to a boil over high
  heat. Reduce the heat to a very low simmer, cover and cook
  until the pork is cooked through, about 2 hr, occasionally
  skimming any foam from the top with a large spoon. (It is OK
  if the pork is still medium rare/pink in the center.) Remove
  the pork from the broth and set aside until cool enough to
  handle, saving the broth.

  While the pork is cooling, remove the stems and seeds from
  the chilies by opening each chile with your fingers or a
  small knife and scraping out the seeds. In a grill pan over
  medium-high heat, toast the chile pods in batches, pressing
  down with a spatula occasionally, until they begin to darken
  in spots and blister, about 1 minute per side. Place the
  toasted chilies in the pork broth until slightly softened,
  about 10 minutes, and remove to a bowl.

  Place a small strainer on top of a large liquid measuring
  cup and strain 1 cup of the pork broth into the cup. Discard
  the remaining broth (or save it for another use) and wipe
  out the pot with a paper towel.

  When the pork is cool, trim the thick layer of fat from the
  top and discard. Chop the pork into roughly one-half-inch
  cubes and place the meat in the stew pot, discarding the
  bone. Sprinkle the meat with 1 tablespoon salt.

  In a blender, combine the garlic, half the softened chile
  peppers and chicken broth. Blend on medium-high speed until
  pureed and pour over the pork. Repeat with the remaining
  chile peppers, any juices that have accumulated in the chile
  pepper bowl and reserved 1 cup of pork broth. Stir well to
  combine.

  Bring the pork to a gentle simmer and cook, covered, until
  the meat is tender, 2 to 3 hours. Stir every 10 minutes or
  so to make sure the mixture does not burn on the bottom of
  the pan. Remove from heat and season if desired with
  additional salt. This makes about 8 cups.

  If the sauce is a bit thin, it can be thickened with
  cornstarch: In a small bowl, combine the cornstarch with 1
  tablespoon water. Stir well and pour over the pork. Stir to
  combine, increase the heat and boil until the sauce is
  slightly thickened, about 2 to 3 minutes. Remove from the
  heat and season with additional salt to taste.

  Arrange the bolillos, onions, avocado, cilantro and
  jalapeños on a serving platter. Allow guests to spoon the
  pork and sauce onto the bolillos and add the garnishes as
  desired.

  The flavor improves the day after it is made.

  Recipe from Sotera Jaime of Jaime Farms. 

  From: http://www.articles.latimes.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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