Subj : Re: You say to-may-to
To : Ruth Haffly
From : Dave Drum
Date : Sat Sep 02 2023 06:45:06
-=> Ruth Haffly wrote to Dave Drum <=-
RH> I think I'd be making salsa and chili sauce, then canning the rest. We
RH> grew tomatoes several years while we were in AZ and that, plus green
RH> tomato mincemeat were the main forms of dealing with the super
RH> abundance. Wish I had the same now; most of the time if I want fresh
RH> tomatoes, I get them at the farmer's market. Otherwise it's the grocery
RH> store, either Publix's (pre Wegman's) or, now that it's open,
RH> Wegman's.
DD> Do you have a Winn-Dixie near you? They just (last week) got snapped
DD> up by ALDI. Bv)=
RH> There was a W-D in town but it folded long before we moved here. We
RH> have Aldi, Lidl, Food Lion, Publix, Lowe's, Harris Teeter and Wegman's
RH> in addition to grocery sections in Wal-Mart and Target. AFAIK, the only
RH> place we've lived in that had a W-D was in Copperas Cove, TX back in
RH> the mid 80s. Do know there was one near my in-laws when they lived in
RH> Zephyerhills, FL but they moved a couple of years ago so we don't go
RH> down there any more.
Interpreting the announcement-most of the stores left were in DeSantis'
fiefdom. (Florida) As I told Mike Powell the first and only one I was ever
in was in Hayneville, AL whilst getting chilli fixin's for my first ever
echo picnic at Pat Stockett's.
DD> My salsa - which is technically a pico de gallo - would not can well.
DD> Although it "eats" very well. Bv)=
DD> If all goes to plan I'll have my raised bed garden in place of the
DD> evergreen hedge in front of my house. ty-five feet by six feet and
DD> two feet high. Planned first crops will be chilies, tomatoes, radishes
DD> (red globe) and cucumbers.
RH> Sounds good to me. We found we were gone too often during the growing
RH> season to make a regular garden feasible. Do have an herb garden in a
RH> raised bed that seems to thrive on neglect tho. (G)
Not to mention that I'll have someplace to dump my coffee grounds rather
than putting then into old plastic or metal/glass cans/jars/bottles and
contributing to the trashman's incipient hernia. Bv)=
DD> Title: Black Bean & Corn Salsa
DD> Categories: Salsa, Chilies, Citrus, Beans, Vegetables
DD> Yield: 4 Servings
DD> I've won prizes at several chilli cook-offs with this
DD> recipe.
RH> But I can't make it at our house unless I want to be the only one
RH> eating it.
Yeah, I know, Steve has that burden to carry. If I were allergic to
corn Kenvue (benadryl makers) stock would rise several points. Bv)=
Does the corn allergy extend to hominy and/or grits? I would not miss
those but there are some who like them.
Have they identified what in the corn causes his reaction? My friend,
Les, is allergic to fresh tomatoes. But he's OK with the cooked stuff.
Apparently heat kills/neutralises whatever is giving him a problem.
If Steve's allergy extends to hominy you can sub chickpeas in this
recipe. It is in a quantity suitable to a pot luck or churck supper.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Posole Rojo
Categories: Pork, Vegetables, Herbs, Chilies
Yield: 12 Servings
4 oz Guajillo or ancho chilies;
- or a combination of both
Salt
108 oz Can white hominy; drained,
- rinsed *
3 lb Bone-in pork shoulder; in 1"
- cubes (can also use pork
- shanks), make sure to use
- a cut well marbled w/fat
8 cl Garlic; 4 rough chopped, 4
- left whole
3 Califo0rnia bay leaves
1 ts Ground cumin
2 tb Dry Mexican oregano
MMMMM-------------------------GARNISHES------------------------------
1/2 sm Cabbage; thin sliced
1 bn Cilantro; chopped
1/2 md White onion; chopped
2 Avocados; seeded, chopped
4 Limes; quartered
1 bn Red radishes; sliced thin
A couple dozen tostada
- shells **
* you can substitute chickpeas if you don't care for
hominy.
** Tostadas are crispy fried corn tortillas. You can make
your own by frying stale corn tortillas (or tortillas that
have dried out a bit in a warm oven), in hot vegetable oil
until stiff.
Fill a large 10-12 quart stockpot with 5 quarts of water.
Set on heat to bring to a boil while you proceed with the
next steps.
Remove and discard the stems, seeds, and large veins from
the chile pods. Heat a cast iron pan on medium high and
lightly roast the chili pods for a couple minutes, until
they begin to soften. Do not let them burn. While the
chilies are heating, bring a medium pot with 3 cups of
water to a boil. Once the chiles have softened, submerge
them in the pot with the 3 cups of hot water, cover the
pot and remove from heat. Let the chiles soak in the hot
water for 15 to 20 minutes.
Heat a tablespoon or two of olive oil (enough to coat the
bottom of the pan) in a large sauté pan on medium high
heat. Pat the pork pieces dry with paper towels. Sprinkle
them generously with salt. Working in batches, taking care
not to crowd the pan or stir the meat much, brown the meat
on all sides. Right at the end of browning the meat, add 4
cloves of roughly chopped garlic to the pan with the meat,
let cook with the meat for about a minute.
Once the meat has browned, transfer it to the large
stockpot of boiling water. Scrape up any browned bits at
the bottom of the pan, and any garlic, and add those to
the pot as well. Add the rinsed hominy. Add bay leaves,
cumin, and oregano. When you put the oregano in, smoosh
together with your hands so that the oregano breaks up
more as it goes in. Add a tablespoons of salt. Bring to a
simmer, reduce the heat and cook for 15 minutes.
Prepare the red sauce by puréeing in a blender the
chilies, 2 1/2 cups or so of their soaking liquid, a
teaspoon of salt, and 4 cloves of garlic. (To prevent the
blender from creating too much pressure, it's probably
best to start with the chiles and garlic and only a cup of
the liquid in the blender, and then adding the rest of the
liquid.) Strain the red sauce through a sieve, discarding
the tough bits of the sauce.
Add the red chile sauce to the pot with the pork and
hominy. Add another couple teaspoons of of salt. Return to
a simmer, lower the heat to just high enough to maintain a
simmer, partially covered. Cook for 2-3 hours until the
pork is completely tender. Skim away excess fat. Taste for
seasoning and add more salt to taste (you will likely need
more than you expect, perhaps a tablespoon or more.) The
resulting soup should be rather brothy, as you will be
adding a lot garnishes. Add more water if necessary.
When getting ready to serve the pozole, you can prep the
garnishes (slice the cabbage, chop the cilantro, etc.) To
serve, arrange the garnishes in bowls on the table and
serve the pozole soup into bowls. Serve with tostada
shells (or tortilla chips if you can't find tostada shells).
Yield: Serves 12, plus plenty for leftovers.
From:
http://www.simplyrecipes.com
Uncle Dirty Dave's Archives
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