Everything about food, from matching food and wine to recipes, techniques and trends.

Decide my dinner

Moderators: Jenise, Robin Garr, David M. Bueker

no avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

43586

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Decide my dinner

by Jenise » Thu May 28, 2015 12:29 pm

I have a nice 3-4 pound boneless pork shoulder, tomatillos, green chiles (Hatch New Mexico, roasted and in the freezer), fresh jalapenos, rice, and corn-wheat tortillas. A green salad of little gem, green oak and crushed garbanzo beans in a garlicky vinaigrette will be the first course, followed by either:

Chile verde over rice garnished with a raw Brussels sprout slaw and grated jack cheese, or
Crispy slices of high-heat roasted ancho-chile crusted pork shoulder served over garlic rice with a fresh bright green pureed salsa of jalapeno/tomatillo/garlic/cilantro

You choose.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
no avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

43586

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Re: Decide my dinner

by Jenise » Thu May 28, 2015 3:52 pm

I'm closing the topic. Going with number two because I invited two couples to join us, and I love the way this will plate family style.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
no avatar
User

Mike Filigenzi

Rank

Known for his fashionable hair

Posts

8187

Joined

Mon Mar 20, 2006 4:43 pm

Location

Sacramento, CA

Re: Decide my dinner

by Mike Filigenzi » Thu May 28, 2015 10:29 pm

Sounds delicious!

(Would have made great tacos as well.)
"People who love to eat are always the best people"

- Julia Child
no avatar
User

Jenise

Rank

FLDG Dishwasher

Posts

43586

Joined

Tue Mar 21, 2006 2:45 pm

Location

The Pacific Northest Westest

Re: Decide my dinner

by Jenise » Fri May 29, 2015 8:14 am

Would indeed--in fact, I've prepped roast pork that way for tacos. I was going to put a pile of hot tortillas on the table for people to do whatever with, but one of my guests brought a loaf of bread from a great bakery about 45 miles away, so I had to serve that. The tortillas never made it to the table.

But there were two great things about this meal beside the fact that it was warm enough to eat dinner outside--we've been lunching out, but this was the first warm-enough evening. One, the raw tomatillo salsa was awesome (from a recent Food & Wine, I've never used tomatillos raw before), and two, the salad with "crushed garbanzo bean vinaigrette". This is my own invention: the canned/drained/rinsed beans were smashed with a fork then mixed with several cloves of smashed garlic, white vinegar, salt and safflower oil (which I prefer to canola, but same difference). To that I added several different sturdy lettuces, lots of pine nuts and thinly sliced radishes. The salad really takes on great flavor with the crushed beans which, no longer round, adhere to the crunchy greens, and the pine nuts gave a good southwestern flavor. (In case no one else here knows it, the kind of pine tree that produces edible pine nuts grows all over the Santa Fe area.)
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Who is online

Users browsing this forum: ClaudeBot and 1 guest

Powered by phpBB ® | phpBB3 Style by KomiDesign