I went to the Mexican market today around lunchtime and what a find!

I can still see Kim Wayans in the skit on In Living Color a few years back, describing...

...how to make chitlins.

"First you gotta take the chitlins an' squeeze the dooky out..."

Oh goodness!

I'll pass.

Michael

 
His recipe for Pozole Rojo is awesome. It's definitely "slow food", in that it ...

...takes a couple of big stock pots and a full day of simmering to make it.

I love it.

I don't know if it's in the book you're getting, but I'd be happy to provide the recipe if it's not.

Michael

 
And don't overlook the cuts of meat they keep in stock

too...great selections you don't find on hand in pther stores. Always go there if I'm making pulled pork.

 
They have the nicest little three to three and a half pound unadulterated chickens. Also

great beef shanks, stew meat-both beef & pork and all kinds of pre-marinated beef, pork and chicken. Love the pork adobada for either quickly throwing on the grill or cutting in strips and sauteing in a skillet. Also, beef cut for milanesa (very thin steak usually coated with bread crumbs and fried) would be great for rouladen. They usually also make their own bulk chorizo.

 
There's a traditional Filipino recipe where ox tail is braised in a peanut ...

...butter flavored sauce. Tripe is cut up and included in the braise.

I can't even be around when it cooks on the stove at my fil's. I really have a hard time with the smell.

Michael

 
I bought a product at a local flour mill called "whole white corn"

they told me it was posole. Is that right?

 
Nope, not at all strange....

the slaves brought to the Caribbean were (obviously) from Africa...the folk who lived here originally were Indians like Arawaks, Caribs etc...the folk who brought the slaves were European like Spanish, Dutch, English French and Portuguese...so this amalgamation has made 'African Caribbean'.....which really (food-wise) is Mid / North African plus European and a wee bit of Carib..... Tropical......

(Actually...very boring starch and more starch....The Med and Mid Eastern and Thai are so much lighter and tastier......OH well......)

 
I bought something called giant white corn at a Mexican store, but it didn't turn into hominy when I

cooked it. I was also told it was pozole. It did look a lot like what I bought at WF. Let me know how it does when you cook it, okay?

 
Guys have a lot of fun with 'pupusa' - my husband & the guys at work

but I've made a believer out of my husband and one coworker. Now several coworkers want to go try them.

 
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