Birthday Celebration and Jamaican Cuisine
Happy birthday V. Food was great. Fish escoveitch, plaintains, green bananas, brown rice, greens.
Dinner in San Marcos
B cooked these pork chops to perfection. Moist tender and full of flavor with a herb marinade. Smashed potatoes and brussel sprouts as sides.
All Things Lead To Food. The kitchen is the hub of all social events in my home. Holiday parties, outdoor BBQ, BBQ Team Competition, luncheons, dinner and brunch-everyone still migrates to the kitchen and food.
Wednesday, March 24, 2010
Saturday, March 06, 2010
Posole or is it Pozole?
G found a bag of dried hominy in the pantry and suggested that I make Posole. Thumbing through my trusty cookbook collection, I found a simple and easy recipe for making this pork and hominy stew. I had all the ingredients (Go Figure) but one set back was time to soak the dried hominy. I chose a quick soak method which I do not suggest. Overall the stew was tasty but suffered because of the texture of the hominy which I did not get softened/soaked enough.despite a long cook time.
I used some frozen smoked pulled pork instead of cubes of pork as suggested by the recipe. I also used skinless chicken thighs instead of a whole chicken. Other ingredients included 1 whole diced onion, 4 cloves garlic minced, 1 tsp of cumin and oregano, water, and dried Mexican chili.
I made a red chili sauce from onion, garlic, soaked Mexican chilies pureed with a 1/2 cup water then sauteed in olive oil.
I used some frozen smoked pulled pork instead of cubes of pork as suggested by the recipe. I also used skinless chicken thighs instead of a whole chicken. Other ingredients included 1 whole diced onion, 4 cloves garlic minced, 1 tsp of cumin and oregano, water, and dried Mexican chili.
I made a red chili sauce from onion, garlic, soaked Mexican chilies pureed with a 1/2 cup water then sauteed in olive oil.