ER Forum Cookbook

[HFWR]

Hey, T-Al, house come my queso recipe is in the poultry section? I did not have sex with that chicken...

[cute fuzzy bunny]

Quote:

Originally Posted by Khan Cottage cheese can be made edible with applications of soy sauce.

Doesnt sound too appealing but then I eat scrambled eggs with a-1 sauce.

[haha]

I got a few pounds of beef short ribs cheap. I didn't know how to prepare them, so I cut them in small pieces with a cleaver and made a NW Mexico style chili.

What are other good ways to prepare them? It looks like the cut must be made by sawing the ribcage fore to aft, in about 1 1/2 to 2" pieces of bone, attached to one another by thin intercostal muscle. With my cleaver I can cut them in as small hunks as I desire.

Another question- what is a white onion used for? I understand yellow onions, red onions, sweet onions, green onions and chives, but sometimes white onions are cheap and I don't know how they are different other than color.

Thanks for any suggestions!

Oh Mamá Mia, I just tasted the chili! Que sabroso!

Ha

[FUEGO]

Quote:

Originally Posted by haha Another question- what is a white onion used for? I understand yellow onions, red onions, sweet onions, green onions and chives, but sometimes white onions are cheap and I don't know how they are different other than color.

I'm no expert, but I've got a mean mexican pork chili recipe and all the ingredients are sitting in my fridge at home, including white onions. I think they have a little sharper or stronger onion flavor than yellow onions. Probably interchangeable without drastically changing the recipe. Otherwise the cooked texture seems to be the same.

[haha]

Quote:

Originally Posted by FUEGO I'm no expert, but I've got a mean mexican pork chili recipe and all the ingredients are sitting in my fridge at home, including white onions. I think they have a little sharper or stronger onion flavor than yellow onions. Probably interchangeable without drastically changing the recipe. Otherwise the cooked texture seems to be the same.

Thanks. Could you either post that recipe or PM it to me?


Ha

[FUEGO]

Quote:

Originally Posted by haha Thanks. Could you either post that recipe or PM it to me?

I'll post it. It takes a good 4 hours to make, about half of which requires active kitchen time. The other half is waiting on it to roast in the oven, so I recommend buying ingredients for margaritas or taking a siesta while you wait! I think it is from the food network - Tyler Florence with some modifications to make it more delicious.

I'll call it "Chili Verde":

• 3 pounds boneless pork shoulder (or pork tenderloin)
• Kosher salt and freshly ground black pepper
• 1 tablespoon toasted fennel seeds, ground (or replace with cumin)
• 3 tablespoons ground cumin
• Extra-virgin olive oil
• 15 whole tomatillos, husked
• 3 poblano chilis
• 2 white onions, quartered
• 4 garlic cloves, peeled
• 1 bay leaf
• 2 limes, halved
• 1 big bunch fresh cilantro
• 1 quart low-sodium chicken stock
• 1 cup masa harina, to tighten it up
• 4 jalapeno peppers (optional - if you like it HOT!) more if you like en fuego!
• 4 15 oz cans beans - pinto or black (optional)

Chili bar toppings (optional):

• Crispy fried tortilla strips, fresh corn tortillas cut into strips and deep fried in vegetable<img style="border-width: 0pt; margin: 0px; padding: 0px; float: none;" width="10" height="10"> oil
• Mexican crema, store-bought with lime zest
• Shaved radishes, radishes shaved vertically on a mandoline
• Crumbled queso fresco
• 2 limes, each cut into 8 wedges

Directions

Preheat oven to 325 degrees F.
Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart. Remove from oven, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish. Serve with Chili bar toppings.

[haha]

Quote:

Originally Posted by FUEGO I'll post it. It takes a good 4 hours to make, about half of which requires active kitchen time. The other half is waiting on it to roast in the oven, so I recommend buying ingredients for margaritas or taking a siesta while you wait! I think it is from the food network - Tyler Florence with some modifications to make it more delicious.

Oh man, that sounds good. I think I will double or triple the recipe and have a TGIF sometime soon!

Ha

[FUEGO]

Quote:

Originally Posted by haha Oh man, that sounds good. I think I will double or triple the recipe and have a TGIF sometime soon!

A TGIF??

Be careful there, haha. This makes 6 quarts or so, maybe 16 regular bowls full. But I can confirm that it freezes very well and is great to pop out of the freezer on a lazy rainy day and have an instant meal or two.

My buddy who introduced me to the recipe and refined it (with my help) says he just checked the online reviews and people either really love it or hate it. The tomatillos give it a very distinctive taste that some don't like apparently. A little citrus or sour perhaps - but balanced well with the seared meat, salt, peppers and spices. I for one don't particularly like the tomatillo based salsa that is so common in Mexico, but I love this chili.

I think I'll make this on Saturday. Mmmm... The hardest part is smelling it cook and waiting for it to be done!

[haha]

Quote:

Originally Posted by FUEGO A TGIF??

Thank God It's Friday Party.

I make salsa verde pork from time to time. Your recipe sounds very good to me!

The absolute best I have ever had was in Guaymas, second best in Oxnard CA. I have never really gotten the knack of making it properly; but I do make an extremely good chile colorado. Which I am eating now!

BTW, if you don't already do this, chop some fresh cilantro as a garnish for your chile colorado.

Ha

[FUEGO]

TGIF - that's what I figured. But wasn't sure since you don't work. I guess it is TGIF for all the working stiffs (like me).

[haha]

Quote:

Originally Posted by FUEGO TGIF - that's what I figured. But wasn't sure since you don't work. I guess it is TGIF for all the working stiffs (like me).

Pretty much everyone I know works, so I have the same anticipation of weekends. Anyway, i do spend more time in the week researching stocks, studying, exercising, etc so I can have free time on the weekends. Since I am not going out of town on the highways, I prefer social life of the weekend as it is more festive.

Ha

[FUEGO]

Quote:

Originally Posted by haha Pretty much everyone I know works, so I have the same anticipation of weekends. Anyway, i do spend more time in the week researching stocks, studying, exercising, etc so I can have free time on the weekends. Since I am not going out of town on the highways, I prefer social life of the weekend as it is more festive.

Makes sense if you are a socially outgoing person. Things usually crank up on Thursday nights and start slowing down around Sunday evening.

I know some here are in the "TGI Monday" crowd that likes the lull in activity during the workday.