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Old 02-16-2019, 08:59 PM   #21
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Verde Chili Pork Pozole on the stove today. Mexican Cornbread will be on the side.

This took up a big chunk of the day because I chose to do something more involved this time. I found some meaty pork bones cut in small pieces at the Mexican market and bought 3 lbs because I wanted some really flavorful pork stock. I boiled up the browned and seasoned bones for 3 hours, and removed a good amount of meat from the bones, setting the flavorful broth aside. Then came the prep for the fire roasted peppers, and the pre soaked dried hominy. I broiled the meat to crisp it up and the usual onions and garlic were sauteed along with seasonings. Everything came together with a final addition of creamed corn in the mix.

It sure was tasty.
Hope I didn't bore anybody.
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Old 02-16-2019, 09:34 PM   #22
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I'm definitely not bored, Kaye! Instead, now I'm hungry for Mexican. Looks and sounds delicious.
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Old 02-16-2019, 09:55 PM   #23
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Everything sounds and LOOKS fabulous gang, well Casey, not so much
I think I found my inspiration for tonight's late supper.

“The best way to execute French cooking is to get good and loaded, and whack the hell out of a chicken. Bon appétit.” -- Julia Child

I don't think I can thaw a whole chicken that fast, but I have some thighs and a clever.

CD
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Old 02-16-2019, 10:15 PM   #24
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Originally Posted by Kayelle View Post
This took up a big chunk of the day because I chose to do something more involved this time. I found some meaty pork bones cut in small pieces at the Mexican market and bought 3 lbs because I wanted some really flavorful pork stock. I boiled up the browned and seasoned bones for 3 hours, and removed a good amount of meat from the bones, setting the flavorful broth aside. Then came the prep for the fire roasted peppers, and the pre soaked dried hominy. I broiled the meat to crisp it up and the usual onions and garlic were sauteed along with seasonings. Everything came together with a final addition of creamed corn in the mix.

It sure was tasty.
Hope I didn't bore anybody.
Looks delicious :yumb Gotta ask, though - where's the verde? I see rioja.
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Old 02-16-2019, 11:16 PM   #25
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Again.....you all are killin' me with your wonderful looking dishes. I'm still using up things in the freezer as per my New Years resolution, so nothing noteworthy to post about, let alone pics.

I went out to lunch this afternoon for Chinese and couldn't finish it all, so brought home the leftovers for dinner.
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Old 02-17-2019, 12:27 AM   #26
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Looks delicious :yumb Gotta ask, though - where's the verde? I see rioja.

Forgot to mention that GG...It was very green to start with all the green peppers and tomatillo's and then I thought it needed a little tomato paste for some sweetness. That's when the tube malfunctioned. I think it was fate, as it tasted better then.
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Old 02-17-2019, 12:36 AM   #27
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Forgot to mention that GG...It was very green to start with all the green peppers and tomatillo's and then I thought it needed a little tomato paste for some sweetness. That's when the tube malfunctioned. I think it was fate, as it tasted better then.
I didn't even notice the color. I just wondered where my bowl was.

But, then I remembered you are in California.

CD
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Old 02-17-2019, 12:47 AM   #28
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So, I thawed some boneless thighs, did NOT use a clever on them, but did use a meat mallet.

Dredged in flour -- always guaranteed to make a mess, even done in a zip lock bag. Sautéed in EVOO and butter, with garlic (of course) and some capers. Served over spaghetti with the pan "sauce" and some grated ParmReg and fresh ground black pepper.

The kitchen isn't trashed. Everything made it as far as the sink. I'll deal with it tomorrow.

CD
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Old 02-17-2019, 12:58 AM   #29
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Some of you may find this strange, but please don’t judge! It was actually very tasty!

I got some cheap frozen salmon fillets the other day. I made shiozake (Japanese salt salmon) with a couple of them. Saving one to put on bagels tomorrow morning.

I used the other one tonight, along with some frozen spinach and corn to make pasta (spaghetti, but any pasta would do) in a cream sauce flavored with a bit of Chinese five spice and powdered ginger. And a bit of garlic, of course!

It was very satisfying.
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Old 02-17-2019, 02:35 AM   #30
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Judge, JJ? Who, us? Your kitchen, your rules.
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