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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.

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.

I like To Watch "Good Eats"

I love that show!  Entertaining and educational at the same time.

Entertaining and educational at the same time.

there was only one show that was boring

Alton Brown's Website

http://www.altonbrown.com/