Pork And Pepper Stew With Oranges

Recipe By : COOKING RIGHT SHOW#CR9621
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Mexican Stews

Amount Measure Ingredient — Preparation Method
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3 1/2 Pounds boneless pork shoulder or butt* — trimmed
Kosher salt and freshly ground black peppe
4 Tablespoons olive oil
2 Pounds onions, halved and thickly sliced
4 Tablespoons garlic — thickly sliced
1 Cup diagonally cut celery, in 1/2 inch slices
3 Medium poblano chiles, seeded — thickly sliced
1 Teaspoon jalapeno chile — minced
1 medium red bell pepper — thinly sliced
3/4 teaspoon fennel seed
2 teaspoons dried oregano
2 cups canned tomatoes in juice — diced
2 1/2 cups rich chicken or vegetable stock
1/2 cup dry white wine
2 tablespoons California or New Mexico chile powder
1 teaspoon dried shrimp powder (optional)
1/3 cup golden raisins
2 tablespoons fresh cilantro — chopped
–Garnish–
Orange segments
cilantro sprigs
Orange-cinnamon rice (recipe follows)

Season the pork liberally with salt and pepper. In a heavy casserole or
Dutch oven, heat 2 tablespoons of the olive oil and quickly brown the pork,
in batches if necessary. Remove and set aside. Add the remaining 2
tablespoons of the oil to the pot and saute the onions, garlic, celery,
poblanos, jalapeno and the red pepper over moderate heat until just
beginning to color. Add the fennel seed, oregano, tomatoes, stock, white
wine, chile powder and shrimp powder and bring to a boil. Add the pork and
the raisins, reduce the heat, cover, and simmer gently until the pork is
tender, about 35 to 40 minutes. Remove from the heat and skim any fat from
the top.

Just before serving, stir in the chopped cilantro. Serve with
Orange-Cinnamon Rice and garnish with orange segments and cilantro sprigs.

Yield: 6 to 8 servings

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NOTES : *cut into 2 inch cubes

Title: MINCED SQUAB B1
Categories: Chinese, Poultry, Appetizers
Yield: 2 servings

2 tb Peanut oil
2 Squabs, skinned, boned
– and finely chopped
2 Garlic cloves; minced
2 sl Ginger; minced
8 Fresh chinese mushrooms,
-washed, soaked,
-and chopped fine
8 Water chestnuts, skinned,
-washed, chopped fine.
1/4 c Virginia ham, chopped fine
1 tb Dark soy sauce
1 tb Oyster sauce
1/2 ts Sugar
1/2 ts Salt
1 ts Sesame oil
1/2 c Chicken stock
-(homemade or canned)
2 Stalks scallions; minced
2 ts Cornstarch, mixed with
2 ts Water
1/4 c Bamboo shoots, chopped fine
8 Iceburg lettuce leaves
Hoisin sauce
-(for individual garnish)

Heat the wok and add the oil. When the oil is very
hot, add the squab, garlic, and ginger. Stir-fry for 2
minutes. Add the mushrooms, water chestnuts, bamboo
shoots, and Virginia ham. Stir-fry for 1 minute. Add
the soy sauce, oyster sauce, sugar, salt and sesame
oil. Stir-fry for another minute. Add the chicken
stock and cover for 2-1/2 minutes. Add the scallions.
Thicken the mixture with the cornstarch blend. Mix
thoroughly. To serve, spoon 2 tablespoons of the
minced squab onto 1 lettuce leaf, top with 1 teaspoon
Hoisin sauce, roll up like a tortilla, and eat with
the fingers. (see part 2 for more)

Temperature (s): HOT, ROOM Effort: DIFFICULT Time:
00:45 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN
FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81

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Title: STUFFED FIGS AND DATES
Categories: Snacks, Desserts
Yield: 1 servings

Figs
Pitted dates
Shelled walnut halves
Unsweetened shredded
— coconut

Cut out the centre of each fig place a walnut half inside. Cut open the
adtes do the same. Roll each stuffed fruit in shredded coconut. Make as
many as you want.

“Sundays at Moosewood Restaurant Cookbook”

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Title: AMBUSH CHILI*
Categories: Chili, Tex-mex, Main dish, Meats
Yield: 8 servings

3 lb Lean rough grnd chuck steak
1 lb Lean pork shoulder
3 Medium onions chopped
1 Green Bell pepper chopped
1 Red Bell pepper chopped
8 Fresh Jalapeno peppers
-(2 seeded chopped)
-balance gashed
2 tb Fresh ground cumin
1 ts All Spice
1 tb Blackstarp molasses
12 oz (1 can) beer (not Lite)
2 oz Sour mash whiskey
1 oz Vietnamese hot sauce or
– Tabasco sauce
5 Cloves garlic crushed
3 tb * masa harina (fine yellow
-corn meal)
1 tb Soy sauce
3 Bay leaves
2 c Stewed tomatos chopped
1 c Tomato sauce
1 c Tomato paste

Saute’ onions, garlic, and chopped peppers in 4
Tblspns of peanut oil or bacon grease. Add the meat
cook until browned. Add other ingredients except the
cumin. Stir constantly until it reaches a boil. Boil
for 3-5 minutes then lower heat and cook, stirring
often. After cooking for 10 minutes add 1 Tblspn of
cumin and stir it in. Cook for 1 hour on simmer then
add the remnaining cumin. Cook for 15 minutes more and
serve! This the recipe for my own AMBUSH CHILI, that
has won in many cook-offs, and is retired from
competition. The new recipe is called Ambush-2 Chili
and has been entered now, in some 12 cook- offs and
has placed each time including 3 1st’s! “CHILI RULE
#1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH,
NOT PART OF CHILI!”

I believe this is from dandy Don Huston, down Floriday
way… Reposted by Bud Cloyd

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Ingredients of Mexican and Southwestern Cooking – 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Information

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–INFORMATION ONLY—–

ACHIOTE SEED: The dried reddish seeds of the annatto tree give food a bright
orange-yellow tint when they are cooked first in hot fat; then, the seeds
themselves are discarded. Sometimes they are ground to a powder and stirred
into such foods as butter for color. They impart a flavor that is gentle and
hard to describe; like that of saffron, it has an earthy quality.

ADOBO: A piquant sauce of tomato, vinegar and spices.

ANISE SEED: This small, elongated seed tastes sharply of licorice.

ATOLE BLUE CORNMEAL: This is blue corn that has been dried, roasted, and
ground specifically to be used in make ATOLE, a cornmeal gruel.
Blue corn, unlike ordinary field corn, is always dried and ground before use.
Cornmeal, blue, yellow, or white, can be used as a thickener.

AVOCADO: This fruit is ripe when the flesh under the leathery skin yields to
light pressure. A hard avocado will ripen if left at room temperature for two
or three days. The Haas or California type is smaller and darker green than
the emerald type grown in Florida, and some say it is more flavorful as well.
Keep avocado flesh from discoloring by brushing it with lemon juice as it is
peeled.

BEANS: It takes time to prepare dried beans, but the result is a tender bean
that is still firm. Canned beans are sometimes mushy, but they are convenient
to keep on hand and are packed in liquid that adds flavor to many recipes.
Dried beans keep almost indefinitely. Before cooking dried beans, rinse them
well and pick them over for stones or inferior beans.

TYPES OF BEANS:

BLACK BEANS: (frijoles negros, turtle beans) though small, have a hearty
flavor. South American cooking makes great use of them.

With their dramatic dark purple-blue color, they lend themselves nicely to
garnishes.

BLACK-EYED PEAS: (cowpeas) are the seeds of the cowpea, an annual vine.
They are tan with a blackish stain, hence “black-eyed”.

GARBANZO BEANS: (chickpeas) are Spanish in origin. These rounded beige beans
have a nutty flavor.

NORTHERN BEANS: are white, relatively large and mild.

PINTO BEANS: (frijoles) are charmingly speckled with brown on a pale or
pinkish background.

RED BEANS: are favorites in the southern states. Pinto beans may be
substituted.

BUFFALO: This commercially raised red meat is lower in cholesterol and fat
than beef. Unlike beef, it isn’t marbled with fat.
Accustomed as we are today to tender cuts of meat, buffalo is best enjoyed
ground rather than steaks.

CAPERS: These are the pickled, green buds from the prickly caper bush. They
are somewhat smaller than raisins and are bottled in brine.

CAYENNE: See Chile.

CHAYOTE: (christophine, mirliton, vegetable pear): Related to gourds,
chayote squash have none of their brilliant decoration. Light green skin
encases firm flesh of an even paler green. Chayote may be baked, steamed,
stuffed and sauteed. A 1 lb Chayote makes a nice serving for two or three
people.

CHEESE: Traditional Mexican cheeses were mad with goat’s or sheep’s milk.
The following cheeses are used in this style of cooking:

CHEDDAR: is a mild firm cheese of English origin that becomes more sharp with
age. It melts beautifully.

CHIHUAHUA: (Asadero Or Oaxaca) is white, creamy and tangy.
Sometimes it is sold braided. Mozzarella or Monterey Jack may be substituted.

CO-JACK: is an American invention. Block cheese marbled with Colby and
Monterey Jack.

COLBY: is a slightly sharp cheese with a flavor similar to that of Cheddar.
This American cheese has a rather soft open texture.

MONTERY JACK: is a mild cheese usually sold in blocks. It softens at room
temperature.

QUESO ANEJO: is an aged, hard grating cheese. It ranges from pale cream to
white in color and is quite salty. Romano or Parmesan may be substituted.

QUESO FRESCO: (Ranchero seco) can be compared to a very salty farmer’s
cheese. A reasonable substitute for this crumbly cheese is Feta Cheese.

SIERRA: is another rather dry sharp cheese that grates easily. Romano or
Parmesan may be substituted.

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Title: DECADENT ICE CREAM CAKE *
Categories: Ice cream
Yield: 6 servings

———————-PATTI – VDRJ67A———————-
2 1/4 c Macaroons; crumbled
3 c Chocolate ice cream;
– slightly softened
5 Heath bars; coarsely chopped
4 tb Chocolate syrup
3 tb Kahlua
3 c Vanilla ice cream; slightly
– softened

Layer the bottom of an 8″ round springform pan with
1-1/4 cup of the macaroons. Spread chocolate ice cream
evenly over the crumbs. Sprinkle 4 of the crushed
Heath bars over the ice cream. Dribble 3 tbls of the
chocolate syrup and 2 tbls of the Kahlua over
chocolate ice cream. Cover with remaining macaroons.
Top evenly with vanilla ice cream. Sprinkle remaining
crushed Heath bars over ice cream, then the chocolate
syrup and Kahlua. Cover and freeze for at least 8
hours or overnught. When ready to serve, run the blade
of a kitchen knife around the edges of the pan, remove
the sides and place the ice cream cake on a serving
paltter. Slice and serve.
TIP: Place Heath bars in freezer till frozen. They
are then easily broken with a mallet.
VARIATIONS: Other cookies, such as chocolate wafers
or vanilla cookies can be used instead of macaroons.
Different variations of chocolate ice crem, such as
chocolate-almond or others can be used.

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