Learn to cook the best meat food


Pork recipies

Bacon-wrapped  Pork  Roast  Recipeincrease the amounts of the other
ingredients)
An easy way to dress up a simple pork roast
is to wrap it in bacon. The bacon fat bringsA  molcajete  (mortar  and  pestle)
extra  juiciness  and  flavor  to  the roast.
8  peppercorns
1  pork  loin  (1  1/2  pounds)
5  whole  cloves
Salt  and  pepper
1/2  inch  stick  cinnamon
1  Tbsp  olive  oil
3  heaping  Tbsp  of  raisins
2  Tbsp  finely  chopped  fresh  rosemary
2  Tbsp  blanched  and  slivered  almonds
1/4  lb  bacon,  thinly  sliced
2 heaping Tbsp acitron or candied fruit,
1  cup  white  winechopped
1 Preheat oven to 375°F.2  tsp  salt,  or  to  taste
Season pork wil salt and pepper. Heat oil in
a large cast-iron skillet over medium heat.1  1/2  pounds of tomatoes, peeled and seeded
Sear pork on all sides until browned, about
10  minutes  total.  Remove  from  heat.1  pear,  cored,  peeled  and  chopped
2 Rub pork with chopped rosemary; wrap with1  peach,  pitted,  peeled  and  chopped
bacon, overlapping strips slightly. Tie pork
roast wih kitchen twine. Roast in oven,Melt the lard and cook the onion and garlic,
basting occasionally with cooking juices,without  browning,  until  they  are  soft.
until internal temperature is
145°F on a meatAdd the meat and let it cook until it begins
thermometer, 35 o 40 minutes. Remove fromto  brown.
oven.  Transfer  pork  to  a  serving  dish.
Crush the spices roughly in the molcajete and
3 Make pan sauce. Place the roasting skilletadd them, with the rest of the ingredients to
on the stove top over low heat. Add the winethe meat mixture. (If you don't have a
and deglaze the pan, stirring with a woodenmolcajete, you can use the blunt end of a
spoon to scrap up any browned bits from thepestle to crush the spices in a bowl.) Cook
pan bottom. Pour through a fine-mesh sievethe  mixture  a  few  moments  longer.
into a small saucepan. Skim off the fat.
Reheat  to  serving temperature if necessary.Add  chopped  peach  and pear to the mixture.
Chiles en Nogada (Chilies in Walnut Sauce)The  Chilies:
Recipe
Put 6 chiles poblanos (and you MUST use this
Guaymas Restaurant in Tiburon is my favoritetype of chili) straight into a fairly high
Mexican restaurant in Northern California andflame or under a broiler and let the skin
their Chile Poblano is the best item on theblister and burn. Turn the chilies from time
menu. It is a green poblano chili stuffedto time so they do not get overcooked or burn
with a picadillo and covered in a walnutright  through.
creme sauce and sprinkled with pomegranate
seeds. I have loved this dish for years andWrap the chiles in a damp cloth or plastic
and finally found the recipe in Dianabag and leave them for about 20 minutes. The
Kennedy's The Cuisines of Mexico. Guyamas'burned skin will then flake off very easily
version uses a ground chicken picadillo,and the flesh will become a little more
while Diana Kennedy's version uses a porkcooked in the steam. Make a slit in the side
picadillo. "Chiles en Nogada" (chilies inof each chili and carefully remove the seeds
walnut sauce) is traditionally made with porkand veins. Be careful to leave the top of the
and is a specialty of Puebla. According tochili, the part around the base of the stem,
Ms.  Kennedy,intact. (If the chilies are too hot -
picante, let them soak in a mild vinegar and
The recipe is said to have been concocted bywater solution for about 30 minutes.) Rinse
the grateful people of Puebla, who werethe  chilies  and  pat  them  dry.
giving a banquet in honor of Don Agustin de
Iturbide's saint's day, August 28 in 1821. HeStuff the chilies with the picadillo until
and his followers had led the final revoltthey are well filled out. Set them aside on
against Spanish domination; aspaper  towels.
self-proclaimed emperor he had just signed
the Treaty of Cordoba. All the dishes at theThe  Nogada  (walnut  sauce)
banquest were concocted of ingredients of the
color of the Mexican flag; in this dish wereThe  day  before:
the green chilies, the white sauce, and the
red  pomegranate  seeds.20  to  25  fresh  walnuts,  shelled
You must start this dish one day ahead bycold  milk
soaking the walnuts for the nogada sauce
overnight. This dish is a bit involved, butRemove the thin papery skin from the nuts.
the effort is worth it. It really is an(Note, these are Diana Kennedy's
extraordinary blend of flavors. And if youinstructions. I have found it virtually
ever get to Guyamas Restaurant in Tiburon,impossible to remove the skins from the fresh
Mill Valley California, by all means orderwalnuts that come from our walnut tree. The
it!  You  won't  be  disappointed.above photo shows the sauce which includes
the skins. I think it would be creamier
The  Picadillo:without the skins, but what can you do? We
found that blanching the walnuts did not help
2  lbs  of  boneless  porkget  the  skin  off.)
1/2  onion,  slicedCompletely cover the walnuts with cold milk
and  leave  them  to  soak  overnight.
2  cloves  garlic,  peeled
On  serving  day:
1  Tbsp  salt,  or  to  taste
The  soaked  and  drained  nuts
Cut the meat into large cubes. Put them into
the pan with the onion, garlic, and salt and1  small  piece  white  bread  without  crust
cover with cold water. Bring the meat to a
boil, lower the flame and let it simmer until1/4  lb  queso  fresco
just tender - about 40-45 minutes. Do not
over cook. Leave the meat to cool off in the1 1/2 cups thick sour creme (or creme
broth.fraiche)
Strain the meat, reserving the broth, then1  1/2  Tbsp  sugar
shred or chop it finely and set it aside. Let
the broth get completely cold and skim offLarge  pinch  of  cinnamon
the  fat.  Reserve  the  fat.
Blend all of the ingredients in a blender
6  Tbsp  of  lard  or  the fat from the brothuntil  they  are  smooth.
1/2  medium  onion,  finely  choppedTo  Serve
3  cloves  garlic,  peeled and finely choppedTo assemble the dish, cover the chilies in
the nogada sauce and sprinkle with fresh
The cooked meat (about 3 cups - note if youparsley leaves and pomegranate seeds.
use more than 3 cups, you will need to



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