INTERACT FORUM
More => Old Versions => Media Center 11 (Development Ended) => Topic started by: JimH on October 14, 2004, 04:16:25 pm
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But I'm having pork tamales for dinner.
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:o
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Pork Tamales: Tamales de Puerco Recipe
Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Yield: 6 servings
2 cups fresh corn kernels
1 cup masa harina
1 cup water
1 1/2 pounds boneless pork shoulder, cut in small pieces
Olive oil, for frying
1 Spanish onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 jalapeno, seeded and chopped
5 cloves garlic, minced
1 cup peeled and crushed tomatoes
1/2 cup red wine
1 lemon, juiced
Salt and pepper
12 banana leaves or cornhusks (soaked in water before using)
Slice corn off the cob. Grind in a food processor until it becomes coarse. Remove and blend with masa harina and water. Fry the pork in a little olive oil. Add onions, peppers, chile, and garlic, cook until the onions are translucent. Add tomatoes and wine. Add the pork and vegetables to the corn mixture. Season with lemon, salt, and pepper.
Take two husks or banana leaves, and overlap them flat on the table. Put some of the corn mixture in the center of the husk. Fold the corn husks over and around the meat. Tie with string. Cook in a steamer for 45 minutes.
Pork, Sauerkraut, and Barley Casserole
1 3-lb pork loin roast -- or pork butt
1 1/2 quarts sauerkraut -- rinsed and drained
1 onion -- thinly sliced
1/2 cup pearled barley -- rinsed and drained
2 bay leaves
1/2 teaspoon pepper
Place pork in crockpot. Top with sauerkraut and onion. Sprinkle barley over sauerkraut. Tuck in bay leaves and sprinkle or grind pepper over top. Add 2 cups of water. Cook on low, covered, 10 to 12 hours. Remove pork, slice and serve with sauerkraut barley mixture.
Serves 6.
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I had Rib-I, With Salt&Pepper, Mushrooms & Onions, Corn On The Cob, Freedom Fries
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Pork Tamales: Tamales de Puerco Recipe
Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Yield: 6 servings
2 cups fresh corn kernels
1 cup masa harina
1 cup water
1 1/2 pounds boneless pork shoulder, cut in small pieces
Olive oil, for frying
1 Spanish onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 jalapeno, seeded and chopped
5 cloves garlic, minced
1 cup peeled and crushed tomatoes
1/2 cup red wine
1 lemon, juiced
Salt and pepper
12 banana leaves or cornhusks (soaked in water before using)
Slice corn off the cob. Grind in a food processor until it becomes coarse. Remove and blend with masa harina and water. Fry the pork in a little olive oil. Add onions, peppers, chile, and garlic, cook until the onions are translucent. Add tomatoes and wine. Add the pork and vegetables to the corn mixture. Season with lemon, salt, and pepper.
Take two husks or banana leaves, and overlap them flat on the table. Put some of the corn mixture in the center of the husk. Fold the corn husks over and around the meat. Tie with string. Cook in a steamer for 45 minutes.
Pork, Sauerkraut, and Barley Casserole
1 3-lb pork loin roast -- or pork butt
1 1/2 quarts sauerkraut -- rinsed and drained
1 onion -- thinly sliced
1/2 cup pearled barley -- rinsed and drained
2 bay leaves
1/2 teaspoon pepper
Place pork in crockpot. Top with sauerkraut and onion. Sprinkle barley over sauerkraut. Tuck in bay leaves and sprinkle or grind pepper over top. Add 2 cups of water. Cook on low, covered, 10 to 12 hours. Remove pork, slice and serve with sauerkraut barley mixture.
Serves 6.
Do you type these things out of your head? Where do they come from?
I remember sauerkraut being made in crocks in my Grandma's basement.
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Now Come On, You Don't See A Cap On Every Word Do You?
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17284,00.html (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17284,00.html)
I like To Watch "Good Eats" On The Food Network.
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I like To Watch "Good Eats"
I love that show! Entertaining and educational at the same time.
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I'm not familiar with that show, but i love to watch food network. So much more interesting/inspiring than other channels. That might have to do with the fact that I'm French too. I don't know. But man do I love food!
Viva la fooda! ;D
-Cascius
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Entertaining and educational at the same time.
there was only one show that was boring
Alton Brown's Website
http://www.altonbrown.com/