Stuffed Arepas From Venezuela
Heat oil in a heavy skillet over medium heat, add meat, onions, garlic, green chile, tomato, achiote, cumin, thyme, black pepper and salt, and cook, stirring occasionally, for 20 minutes, or until tomatoes have formed a thick sauce. Stir in olives and capers.

Prepare a recipe of basic arepas, shape into 3-inch discs (3/4-inch thick), cook. When done, split in half, fill with meat sauce and serve hot.

From: Denver Post - Vista Magazine
Posted By: Compliments of Garry's Home Cookin'
Post Date:

Tonight I did a whole pork tenderloin, with a sorta jerk sauce crust:

Wash and dry the tenderloin, and let it sit in the fridge, while you make the marinade...In a food processor, or a blender, place the first eight ingredients, and spin this until a paste forms...add more flour if too thin, this will depend on the onions...taste this and then add salt and pepper. Set oven to 350F and slather the marinade all over the tenderloin...this could marinate for up to half a day if you wish. Place the meat on rack over hot water, and place in the oven. Cook for at least 50 minutes to an hour, turning heat down after 45 minutes to 300F. If using a meat thermometer, it should hit at least 160F and then let it sit for at least 15 minutes before slicing into good sized slices. Realy good cold, sliced thin next day(if any left!) Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 14 Nov 1998

Heat a wok to HOT add 2 tbls peanut oil, and stir fry the meat shreds, until they change color and are cooked....remove and keep warm. Drain oil and re-heat the wok, add another 2 tbls peanut oil, and heat to high again, and stir fry the chile paste for a minute and then add the sauce ingredients, heat to boil and add the tofu, mushrooms, snow peas, water chestnuts, baby corn, hot peppers, and the reserved meat...heat this through, for about three minutes, long enough to cook the vegetables, add the peanuts and serve with either rice or noodles. If this is not thick enough, add cornstarch and water mixture 1-1 until thickened then serve immediately. This one is a combination of Nina Simond's recipe and my additions and changes....it is a very delightful Szechuan Chinese(or Hunan) dish. Enjoy! Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 20 Mar 1999

SERVES 8

In a medium mixing bowl sift together the dry ingredients. In a separate bowl combine the egg, milk, and melted butter. Make a well in the dry ingredients and gradually beat in the egg mixture. Stir in the chives. Let the batter rest for 30 minutes before using.

Heat a well-seasoned crepe pan over medium heat until almost smoking. Butter lightly and pour in about 2 tablespoons of batter, just enough to make a thin 5-inch crepe, tilting the pan to distribute the batter evenly. Bake until golden brown, cooking on one side only. Remove the crepe from the pan and continue with the remaining batter, stacking the warm crepes on a plate.

Heat the barbecue sauce in a medium saucepan and add the shredded pork. Stir to coat the pork evenly with the sauce. Simmer gently for a few minutes to make sure the meat is heated through. Fold or roll the crepes around the filling. Top with any remaining barbecue sauce and serve the avocado salsa on the side.

AVOCADO SALSA
makes 2 cups

In a medium-size bowl, mix the minced white onion and 2 tablespoons of the lime juice. Set aside while preparing the tomato and avocados. Core and cut the tomato into 1/4-inch dice. Cut the avocados in half, remove the seeds, scoop out the flesh. Cut the flesh into 1/2-inch dice. add the tomato, avocado, minced chilies and cilantor to the onion mixture. Taste for seasoning and add salt, lime juice or minced chili as needed. Cover tightly with plastic wrap and let the salsa stand for about 1/2 hour before serving.

BARBECUE SAUCE
makes 2 cups

Combine all the ingredients in a heavy-bottomed saucepan and bring to a boil over high heat. Reduce heat to low and simmer 15 to 20 minutes. Remove from heat and put through a fine strainer. Refrigerate if not using immediately. Sauce will keep in regfrigerator for up to 4 days.

Origin: Bradley Ogden's Breakfast, Lunch & Dinner --- Net find from Star Chefs
Posted By: Judy HowleFlavors of the South Recipes for "heat lovers"
Post Date: Wed, 24 Sep 1997 21:28:43

Cover and soak beans overnight or longer. Start the smoker and when hot, put the pork loin on the smoker, using your favorite wood for flavor. (I used hickory.) Smoke for an hour or so at 225F and then hold until you're ready to start assembly. Pour everything in a stock pot except the tomatoes, jalapenos and, of course, the garnishes. Keep covered with water and cook 6 hours on low heat (cover the pot but leave cracked slightly open to allow a bit of steam to escape). Add additional water as necessary. After 6 hours, remove meat and shred. Put the shredded pork back in the pot and add tomatoes and jalapenos (as many as you want) and cook another hour or until thickened. Serve in individual dishes along with garnishes. Garnish with chopped cilantro, sour cream, chopped onion, diced avocado and shredded cheese.

From:   M&MSubia
Posted By:   M&MSubia" ,MMSubia@gateway.net
Post Date:   Mon, 20 Sep 1999

Cut the meat into suitable sized bits. Mix in the vinegar, all groundspices and the salt and throw into the fridge until next day (or the day after). Heat the oil in a thick bottomed pan, toss in the meat mixture, plus peppercorns and bay leaves, and simmer gently for two hours until the meat is tender. Eat.

P.S. I tend to be a bit more heavy-handed with the spices than above.

Origin: Cameron, BEGG.4@OSU.EDU
Posted By: , Cameron

1. Add garlic, salt, and oregano to chile caribe.
2. Place pork steaks in large, glass baking dish and pour chile caribe mixture over steaks. Cover and regrigerate for 8-24 hours.
3. Place drained, marinated steaks in a 350F oven and roast for 40-60 minutes. Serve with heated remaining chile caribe.

Chile Caribe (Chile Concentrate)

* Dried red chile pods, stems removed
Modo De Preparar Chile Colorado (Preparation of Dried Red Chile Pods)

1. Rinse and dry chile pods. Remove seeds, if desired.
2. Place chile pods on a cookie sheet in a 250F oven for approximately 10 minutes. Turn chile pods several times to avoid scorching (the chile pods will turn a deeper red).
3. The toasted chile pods may be used for preparing red chile powder, or chile sauce.
1. Place water and chile pods in large saucepan. Heat to boiling on high heat.
2. Pour mixture into a blender container and process to a smooth consistency.

NOTE: Chile Caribe may be used as a base for many dishes.

Yield: 10 servings
Roasting Time: 40-60 minutes

From: http://www.viva.com/nm/food.recipes.cocinas.platos.html#adovada
Posted By: Joe Ferguson, coredump@coredumps.org
Post Date: Mon, 25 Jan 1999

Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in slow cooker.

Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili powder, green chiles and enough water to cover. Cook, covered, on low for 8 or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered, for 1 hour longer.

Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.

Add a can of diced tomatoes or Rotel to leftovers and serve over rice. Delicious!

Origin: Diana Rattray
Posted By: ???

Combine garlic, lemon juice, honey, hot sauce, chiles, salt and chile powder. Rub all over pork loin, refrigerate and marinate 4 hours or overnight. Bring pork to room temperature just before cooking. Preheat oven to 350F. In roasting pan, roast pork approximately 40 minutes, basting occasionally, or until thermometer inserted into center of pork registers 160F. (If the marinade gets dry cover roast for last 15 minutes. Or, for a crispy crust, add a little warm water to pan and place under broiler for last 8 minutes of cooking.) Remove from oven and let sit 10 minutes before carving. Serve with fresh orange slices.

Serves 4

From: THE GREAT HOT SAUCE BOOK by Jennifer Trainer Thompson, © 1995, used with permission of Ten Speed Press.
Posted By:The Pepper Fool
Post Date: 12/03/97

Cut tenderloin into pieces about 1 inch by 1 inch, toss with the wine, and a very little salt,and a sprinkle of sugar( I use ginger wine) and mix in the cornstarch...let sit until well absorbed, mix again, if too dry,add more corn starch,if too wet add more wine! Put in fridge for as long as you wish, up to six hours. While the pork is marinating in its little bowl,start the onons in a low heat pan with a little peanut oil, add the garlic and the ginger, and a little salt to taste(gently on the salt) Let this go for about five minutes onlow,until the onion, garlic, ginger become fragrant,the sprinkle with the curry powder...at least 1 tbls.Let this simmer on low for another five to ten minutes and add half to two thirds of the can of coconut milk, adding one tbls of cornstarch to the remainder of the milk Throw the habs into the mixture now and cook for another few minutes...Let this simmer on very low for about fifteen minutes, and while this is doing, in a wok, start frying the pork pieces, when they are done set them aside and keep them warm, draining them well of the oil....then add all of the pork to the curry mixture,stirring it around and adding sesame oil and chopped up basil to taste...This one took me about 1 hour to figure out, put together and serve,with fried rice and a steam bun(bought)....I did this one tonight,right outta the old skull, which reminds me of what I said to my long departed mother many years ago,when she told me that the recipe for something was out of her head, and I was so bold as to ask her if there was anything left in there? She,who had watched the present Queen Mother being pulled in a dog cart outside of Glamis Castle in the early part of the century,WAS NOT AMUSED and let me know that...however, having the sense of humour, which she bestowed on me, she thought about it and started to laugh! Hope everyone enjoys what we had for dinner tonight, Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 29 Jul 1998

Pork:
Cut tenderloin into pieces about 1 inch by 1 inch, toss with the wine, and a very little salt,and a sprinkle of sugar( I use ginger wine) and mix in the cornstarch...let sit until well absorbed, mix again, if too dry,add more corn starch,if too wet add more wine! Put in fridge for as long as you wish, up to six hours.

While the pork is marinating in its little bowl,start the onons in a low heat pan with a little peanut oil, add the garlic and the ginger, and a little salt to taste(gently on the salt)Let this go for about five minutes onlow,until the onion, garlic, ginger become fragrant,the sprinkle withthe curry powder...at least 1 tbls.Let this simmer on low for another five to ten minutes and add half to two thirds of the can of coconut milk, adding one tbls of cornstarch to the remainder of the milk Throw the habs into the mixture now and cook for another few minutes...Let this simmer on very low for about fifteen minutes, and while this is doing, in a wok, start frying the pork pieces, when they are done set them aside and keep them warm, draining them well of the oil....then add all of the pork to the curry mixture,stirring it around and adding sesame oil and chopped up basil to taste...This one took me about 1 hour to figure out,put together and serve,with fried rice and a steam bun(bought)....I did this one tonight,right outta the old skull, which reminds me of what I said to my long departed mother many years ago,when she told me that the recipe for something was out of her head, and I was so bold as to ask her if there was anything left in there? She,who had watched the present Queen Mother being pulled in a dog cart outside of Glamis Castle in the early part of the century,WAS NOT AMUSED and let me know that...however, having the sense of humour, which she bestowed on me, she thought about it and started to laugh! Hope everyone enjoys what we had for dinner tonight,
Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: 1999

Render the fat removed from the pork butt, and after dredging the meat chunks in the flour, salt, pepper mixture, brown the meat in a heavy pot large enough and heavy enough to go for awhile. You may have to add more fat, use olive oil..dont let the meat burn. Add in the chiles, chopped onion, chopped garlic and the chopped tomatoes, then addd half of the tomatillas, drained..cook for about an hour on simmer then add the cilantro and the lime juice and the rest of the tomatillas from that tin! Cook until thickened, uncovered, check for seasoning, and at this point add about 1 tablespoon of oregano and more heat if not hot enough, such as a few finely chopped habs if you can get them or serranos...make it as hot as you wish, but check for the flavour as well....this is always much better the next day, so I make it sometimes two days ahead,and reheat it..hope you like it Ole,
Cheers from Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Fri, 01 May 1998

Green mole is great as a sauce -- just omit the pork. Pair it with fish, grilled chicken breasts or rice.

Cut the pork into 2- inch chunks; dry well with paper towels. Heat the oil in a Dutch oven. When almost smoking, add the meat (work in batches, do not crowd the pan) and brown well on all sides. Remove each batch as it browns. Drain off excess oil. Return all the meat to the pan, along with the onion, garlic, salt, chipotle and the water or broth. Simmer over low heat, partially covered, for 30 minutes.

To make the salsa: Toast the pumpkin seeds in a wide skillet until they are golden and slightly puffed. Be careful, some may jump out of the pan. Remove the seeds and set aside. Add the almonds to the same skillet and toast until barely golden. Remove and set aside. Add the cumin to the same skillet and toast until aromatic; set aside. Add the oil to the skillet, and when it is hot, add the onion and saute until softened, about 5 minutes. Place tomatillos on a baking sheet and broil for about 3 minutes per side, turning once. Place the tomatillos in a blender. Add the pumpkin seeds, almonds, cumin, the sauteed onion, garlic, serrano chiles, cinnamon and chipotle; puree, adding a little broth to help with the process. Pour into in a deep skillet, adding about 1 cup broth. Reserve the remaining broth to use later if the sauce is too thick (anything with tomatillos tends to gel after sitting). Bring the mole to a simmer, then add the cooked pork. Simmer for about 10 minutes, until the flavors meld. Add salt if needed.
Stir in the cilantro just before serving.

Accompany mole with rice and plenty of warm corn tortillas for topping up the sauce.

Serves 4.

From: Jacqueline Higuera McMahan
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sun, 30 Nov 1997

THIS RECIPE IS HALVED ALREADY (most the ingredients except the honey and brown sugar)

Puree the marinade ingredients in a food processor. May be prepared 2 days ahead. Refrigerate until use.
Makes 1-1/2 cups marinade.

Make marinade and pour over the pork chops. Marinate, in refrigerator, for 8 hours or overnight.*

1/2 hour before cooking, remove chops from refrigerator and let sit. When ready to cook, preheat GF Grill. When hot, place chops on grill. Cover and cook for 5 minutes. When 5 minutes is up, remove from grill. Unplug it.
Heat leftover marinade until simmering. Pour some over chops when plating.
Serve with rice pilaf, potatoes, &/or salad.

From: Bobby Flay/Risa Golding - adapted from Bold American
Posted By: RST G, synapse7@home.com, Chile Head Mailing List
Post Date: Sun, 20 Jun 1999

Shred the pork into 2" by 1/4 " strips. Combine 1 tbls corn starch with the egg white and marinate the meat in this for up to an hour. Combine the remaining cornstarch with water, sherry, soy sauce, sugar and pepper and vinegar. Heat the oil to just below smoking and stir fry the meat in batches until all cooked....remove and keep warm. Clean wok and add 2 tbls peanut oil and stirr in the curry paste, stir fry for a few seconds, then add the peppers and the leeks, stir fry this for about a minute, then stir in the reserved meat, add the soy, sherry, water mixture and stir fry untill thickened. Serve with Thai rice, garnished with chopped scallions. Terrific, and as hot as you wish, just add more hot bean sauce or curry paste...this is a quick stir fry from Szechuan. Cheers, Doug in BC
To Shred Pork:
To shred uncooked pork, stick it in the freezer for awhile, until it is partially frozen, then you turn it into matchsticks, if you wish! I usually do not shred it that finely, preferring a 1/4 " strip by about 1-2 inches, gives more bite, and it is simpler.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Wed, 07 Apr 1999

Place the pork on a cutting board and, with a sharp knife, punch holes, or "jerk", all over. In a medium size bowl, mix together all the ingredients except the soy sauce, lime juice, and wine. Using your fingers, stuff the mixture into the holes. Place the pork roast in a bowl and pour the remaining mixture and the soy sauce over it. Cover and let marinate overnight in the refrigerator.

Place the roast in a suitable roasting plan with the lime juice and water. Cook the roast in a preheated 450 degree oven for 1 1/2 to 2 hours. When fork tender, remove the cover and allow to brown. While browning, keep the pork moist by basting it with the juices from the pan (see note below). Serve with rice or potatoes.
Makes 6 to 8 Servings

Note: If gravy is desired, remove the roast from the pan, pour off all but 1 to 2 tablespoons of the juices and place the pan on a burner over high heat. Brown the juices, then deglaze the pan with a little boiling water. Return the juice to the pan and add enough hot water to make about 1 1/2 cups of gravy. If a thicker gravy is desired, a slurry of 1 tablespoon of cornstarch to 1/2 cup of water can be added gradually while stirring until desired thickness is reached.
Good with frosty beer.

From: Shantihhh@aol.com
Posted By: Shantihhh@aol.com Via: Chile Head Mailing List
Post Date: Sun, 24 Jan 1999

Cooking Method:
Rub tenderloin with jerk seasoning, soy sauce, and honey. Let sit refrigerated for at least 3 hours. Preheat oven to 350 degrees. Heat a skillet on medium high. Add olive oil, just until oil starts to smoke. Place the tenderloin in the skillet and sear to a golden brown on all sides. Finish cooking in pre-heated oven until medium to well done. Remove tenderloin and let rest 5 minutes before slicing. Meanwhile add butter to another skillet and add the blanched vegetables, salt & pepper. Sauté until warmed through. Slice the tenderloin in 1/4" slices. Place the vegetables on the plate and fan the tenderloin slices out across the veggies. Serves 2-4 depending on the weight of tenderloin.

From: Oualie Beach Hotel, Chef Patrick Fobert
Posted By:
Post Date:

More green onions,chopped (scallions) for garnish, or coriander In a bowl,combine pork,soy sauce,sugar,and hot chile paste...cut each bean curd into equal sized pieces.

Heat wok over high heat until drop of water sizzles,add the peanut oil , ginger,garlic and salt,stir fry for about 30 seconds until it becomes pungent, add the pork mixture, stir fry for about a minute,add the chicken stock and cook for about five minutes. Put in the tofu pieces, and gently stir them in, being careful not to break them up.Cook for about another two to three minutes, then add the ground Szechuan pepper, scallions and the sesame oil...stir until a little thickened, and serve, adding more sesame oil if desired...garnish with more onions...serve with Thai rice, and a stir fried vegetable mix...use whatever takes your fancy for the veggies, I usually clean ou the fridge! Enjoy, and if required hotter, add Calvins or whatever hot that you wish, a couple of chopped seeded habs works very well, take my word for it! Cheers, Doug in BC. I have been doing this one for more years than I remember!!

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Mon, 22 Jun 1998

Soak the ancho and negro chili peppers in 6 cups of cold water until soft and pliable. Remove the stems and seeds and discard. Strain the soaking liquid and set aside. Place the chilies in a blender, along with the chipotle chili pepper, onion, garlic, spices, and 1-1/4 cups of the soaking liquid. Puree until smooth.

In a large saute pan, cook the pork in batches over high heat until browned on all sides. Transfer to a heavy-bottomed pot large enough to accommodate all the ingredients.

To the pork add the pureed chili pepper mixture and the remaining soaking liquid, plus 4 cups of fresh water. (For a richer flavor, you may substitute canned chicken broth for all or half of the fresh water.) Bring to a boil over high heat. Reduce the heat to moderate and simmer 1-1/4 hours, stirring occasionally, until the pork is tender. Add the hominy and cook 10 minutes, stirring occasionally. Add the cilantro, mix well and season with salt and pepper.

6 servings

You can find dried chili peppers, canned chipotle and hominy in any Latin American market, and most well-stocked grocery stores. Serve this robust, deeply flavored stew over rice or in shallow bowls with warm corn tortillas.

From: Judy Howle
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sat, 18 Oct 1997

Pour 2/3 of maranara sauce into bottom of glass or pyrex dish. slit peppers down one side only and remove seeds. stuff each pepper graciously with the sausage and place in dish. cover with remainder of marinara, diced onion, and chopped thai's. place in 350 degree oven for about an hour and a half or however long you feel safe cooking hot sausage. the 1 1/2 hour seems to always work. remove from oven and cover in grated mozzarella.
serves 3-4 normal people (or just me and my father)

Origin: Jason B Koliscak
Posted By: Jason B Koliscak
Post Date: Mon, 21 Jul 1997

TAMALES

Accompaniments:
diced avocado
thinly sliced iceberg or romaine lettuce
chopped white onion
diced radishes
lime wedges
dried oregano
dried hot red pepper flakes

Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.

While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.

Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.

While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

Serve pozole with tortilla strips and bowls of accompaniments.
Serves 8 as a main course.

From: Gourmet, March 1999
Posted By:  
Post Date:  

To do pork for burritos, tamales, enchilladas, or whatever Mex....boil heck out of it...just dump a good sized hunk of pork butt, leg, or loin, in a pot of water, salt it, a little vinegar(very little) and bring to a boil and simmer until tender...hours if necessary! Works like crazy, tastes great too, let it cool, and shred it, then use as you wish. Cheers, Doug in Beautiful British Columbia.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sun, 15 Feb 1998

Remove stems and seeds from chiles. With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chiles for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool. Taste the chile water, and if not bitter, add about 1/2 cup and the chiles to a blender (use plain water if bitter). Puree together with the garlic and strain. Add the fruit juices, allspice, and salt and mix together. Place pork in marinade and refrigerate overnight. Remove pork and bring to room temperature, and reserve the marinade. In a skillet over high heat, bring olive oil to almost smoking, and reduce heat to medium. Sear pork in olive oil until browned, about 1 to 2 minutes per side. Pour off excess fat and set aside. Preheat oven to 450 degrees. In an ovenproof pan over medium heat, reduce reserved marinade by one-half. Then add meat and roast in oven for 40 minutes, or until internal temperature reaches 140 degrees. Add a little water to pan if it gets too dry. Serve meat with sauce from pan, and black beans and fried sweet potato chips, if desired.

Yield: 4 servings

From: THE GREAT CHILE BOOK by Mark Miller, © 1991, used with permission of Ten Speed Press.
Posted By:CompuCook website
Post Date:

While this is a process that doesn't require much work, it does take a good deal of time, so if you want to serve dinner at 6:00 P.M., you'll need to get started by 9:00 in the morning. You'll either need a six- to seven pound fresh shoulder picnic or Boston Butt (the two halves cut from the twelve- to fifteen-pound whole shoulder, which is what's barbecued by restaurants); a covered, kettle type grill; ten pounds of high quality hardwood charcoal (I prefer Kingsford); a bag of hickory wood chunks (not chips); a second grill or other container for lighting additional coals; a small shovel or scoop; and a pair of heavy-duty rubber gloves.

Begin by generously salting the exposed meat side of the picnic or Boston Butt and leave it out at room temperature for thirty minutes or so while you're getting the charcoal fire ready. Light five pounds of charcoal in the bottom of the grill and wait until the briquettes are entirely covered with gray ash. When the coals are ready, leave six or seven briquettes in a ten-inch circle at the center of the grill and push the remaining briquettes into two even piles on opposite sides of the grill. Gently place two hickory chunks on top of each pile, being careful not to collapse the mound of briquettes. When the chunks begin to smoke, put the wire cooking grate in place and set the shoulder on it, directly over the circle of coals in the center. Place t he meat side down so that the fat can drip all the way down through the meat and onto the coals (this keeps the meat from drying out). Place the cover on the grill, leaving the ventilation holes completely open.

(Note: When working with a charcoal fire this small, I've found that hickory wood chips don't work very well. If you soak them in water for thirty minutes, as the manufacturer recommends, they often kill the coals when they are placed on the fire, whereas if you put them atop the briquettes without soaking, they tend to catch fire, causing excessive darkening and drying of the meat. The larger chunks, on the other hand, are slow to burst into flame and usually provide a good thirty minutes of smoke before they need replacing. You won't need to soak them, since they'll seldom burst flame up as long as the cover is on the grill.)

As soon as you have the meat on the fire, you'll need to light another pile of around twelve briquettes in your secondary grill or fire bucket so that they'll be ready to add to the grill in approximately thirty minutes. When the briquettes are completely covered with gray ash, transfer them to the grill, gently adding six briquettes to each pile. Some kettle grills, such as the Weber brand, have an opening at each side of the wire cooking grate that allows you to add additional coals or wood chunks without removing the grate. Lay two more hickory chunks atop the fresh coals on each side, replacing the grill's lid as quickly as possible.

One of my favorite outdoor-cooking implements is a folding, army-surplus shovel or entrenching tool, which is ideal for transferring the lighted coals from one grill to the other. Actually, any small shovel or scoop will serve; a pair of barbecue tongs will also do the trick nicely, although tongs take a little longer since you can move only one briquette at a time. Continue adding six fully lit briquettes and two hickory chunks to each side of the grill every thirty minutes or so. You won't need to add any more briquettes to the center, directly under the meat-the meat will become deeply browned without any additional coals in the center. In between the addition of fresh coals, try to resist the temptation to lift the lid to inspect the meat-this causes significant heat loss and slows down the cooking process.

Around 3:30 or 4:00 in the afternoon-or after about six hours on the grill-turn the picnic or Boston Butt so that the meat side is facing up. At this point, you can reduce the number of coals to four or five on each side if it looks as though the meat is browning too quickly, but it's important to keep adding coals and wood chunks on a regular basis so that the temperature in the kettle grill doesn't get too low. After another couple of hours of cooking with the skin side down, both the exposed meat and the skin of the shoulder should be a deep reddish brown. Put on your rubber gloves and give the meat a good squeeze with both hands; it should be done enough for you to feel the meat "give" beneath your fingers. Wearing the rubber gloves, transfer the shoulder from the grill to a pan or a cutting board. The skin covering one entire side of the shoulder should easily lift off in one piece with just a gentle tug. Set the skin aside and use a sharp knife to scrape or cut away any fat which may be clinging to the meat. The remaining lean meat should be tender enough for you to easily tear it off the bone in chunks by hand, although it's all right if you need to use knife to finish the job.

Arrange the chunks of meat into a pile on the cutting board and chop the cooked pork to the consistency you like with a heavy cleaver. (You may prefer to either slice the meat or continue pulling it into smaller pieces with your fingers.) The meat should be liberally splashed with a sauce of your choice- a tart, vinegar-tomato, Lexington-style sauce would be appropriate-and served either on a plate accompanied by coleslaw or on a warm, soft bun topped with slaw.

From: the book "North Carolina Barbecue--Flavored By Time", Bob Garner, ISBN 0-89587-152-1
Posted By: Stephen O'Connor
Post Date: April 97

Ingredients:

1. Place the black beans in a medium saucepan and add 6 cups of water. Bring to a boil over moderately high heat and boil for 3 minutes. Remove from the heat and let stand for 1hour.

2. Meanwhile, roast the poblanos, cubanelles, bell peppers and haban~ero under the broiler or over a gas flame (see notes), turning frequently, until blackened all over. Transfer them to a paper bag and let steam for 10 minutes. Peel the chiles and peppers under running water and remove the cores, seeds and ribs. Drain and pat dry. Place them all in a food processor or blender with the spinach, tomatillos and scallions and puree until smooth (see notes).

3. Drain the black beans and return them to the saucepan. Add the ham hock, bay leaves and 6 more cups of water. Bring to a boil over moderately high heat. Cover and simmer over low heat until the beans are tender, about 1.5 hours. Drain the beans, reserving 1 cup of the liquid; discard the bay leaves. Remove the meat from the ham hock, cut it into 3/4 inch pieces and set aside (see notes).

4. Heat 2 tablespoons of the oil in a large enameled cast-iron casserole. Season the pork cubes with salt and black pepper. Add some of the meat to the casserole in a single layer and cook over high heat until well browned all over, about 5 minutes. Transfer the cooked pork to a plate and brown the remaining meat in batches.

5. Heat the remaining 1 tablespoon oil in the casserole. Add the onion and garlic and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.

6. Return the browned pork to the casserole with the chile and spinach puree, sugar, cumin and 1 teaspoon salt. Bring to a boil over moderately high heat. Lower the heat and simmer gently until the meat is very tender, about 2 hours. Stir in the black beans and cubed ham with the reserved cooking liquid. (The chili can be prepared up to 3 days ahead; cover and refrigerate. Rewarm slowly over moderate heat.)

7. Season the chili with the corainder and salt. Spoon the chili into bowls and serve with tortilla chips and sour cream.
****** Notes from Tony and Gloria:

1. Allow a full day to make this recipe; it's a lot of work.However, note that the beans don't have to be soaked overnight so you can start and finish the entire job in oneday. This chili is unique in my experience, but quite delicious and worth the effort.
2. As it stands, this is not a very hot recipe. Chile-heads should adjust the quantity of haban~ero to suit individual taste. We used three ripe Fresno chiles instead of the haban~ero; it was tangy, but not very hot.
3. Ah, the elusive cubanelle. We used "biscene" peppers obtained at a local farmers market. Others have convinced me these are the same as "Biscayne" peppers and closely related to cubanelles. The cubanelle is shaped roughly like an Anaheim, a long, skinny pepper. Its color ranges from yellow-green to orange. Biscayne peppers tend more toward red than orange and are stubbier. Several chile-heads informed me that cubanelles are available in Italian markets (Andronico’s in the San Francisco area was specifically mentioned), and that seed catalogs often carry the seeds.
4. If you have the time, roasting the chiles over a charcoal or other wood-based fire adds a nice smoky flavor. You might also want to spray the chiles with spray-on olive oil before roasting, as it makes the skin come off easier.
5. I can't imagine a blender handling this volume of the chile-spinach mixture. I used a large Cuisinart and had to add more spinach several times to fit an entire pound into the bowl.
6. Be sure to throw away the fat from the ham hock.

From: "Food & Wine," March, 1994, pp. 72-74
Posted By:Tony Lima
Post Date: Mon, 10 Nov 1997

Filling

*Available at Latin American markets and many supermarkets.

For filling:
Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.

For dough:
Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.

For Empanadas:
Whisk remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.)

Preheat oven to 375°F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.
Makes 24.

For Salsa:
Combine all ingredients in medium bowl. Season with salt and pepper.
MAKES ABOUT 3 CUPS.

From: Bon Appétit, September 1995, Café Iguana, in Denver Colorado
Posted By:
Post Date:

Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.

From: Bobby Flay, HOT OFF THE GRILL, SHOW # HG1A17
Posted By: www.foodtv.com
Post Date: 1999

Put the pork chops into a shallow baking dish. Prepare the apple cider marinade: In a medium-size bowl, whisk together all marinade ingredients. Pour over the pork chops, cover with plastic warp, and marinate in the refrigerator for at least 4 or up to 24 hours, turning the chops occasionally. Preheat the grill to medium-hot. Place a vegetable grill rack on top and brush with oil. Prepare the red onion salsa: Brush the onion slices and garlic cloves with the oil. Grill the onion and garlic for about 6 minutes, or until lightly browned and softened. Remove from the grill and set aside until cool. Coarsely chop the onions and garlic and put into a medium-size bowl. Add the remaining salsa ingredients and mix well. Set aside. Grill the chops for 5 to 7 minutes on each side, or until just cooked through. Remove to a platter and serve accompanied by the salsa.

Serves 4 to 6

From: SOUTHWESTERN GRILLING by Jane Stacey, © 1997, used with permission of Bantam Books.
Posted By:CompuCook website
Post Date: 12/04/97

Cut pears in half and remove the center core and the stem, sprinkle with the lemon juice so they wont go brown, and set aside..put a little oil in pan and brown the chops on both sides, high heat, quickly, and remove chops to an oven proof baking dish. Place the cut pears pieces on or around the pork chops,cut side up, sprinkle with the brown sugar and the cinnamon, and the habs, and put a chunk of butter or marg in the center of each pear piece...PUT THE CHILE powder on NOW...not before like old stupid did!Then pour the sherry over all. and pop into a 325F oven for about 40 minutes until the meat is tender

The juice will come out of the pears, and mix with the sherry, so thicken the liquid with a little cornstarch & water...This is a terrific dish, I have been doing it since about 1980! I served this last night with sweet potato, but rice,or pasta would go equally well with it..serves 2, to serve more, just double or triple or whatever! Just do not sprinkle the hot chile powder over the pork chops while they are browning! Enjoy, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Thu, 04 Jun 1998

Ingredients

1.In blender, puree all spices, except mustard, with vinegar to form a smooth liquid paste. (Add more vinegar if necessary.)

2.Pour spice paste over pork and marinade in the fridge overnight.

3.Remove pork marinade from fridge 2 hours before cooking to allow it to come to room temperature.

4.Heat oil in a pot. Add mustard seeds and cover. Fry the seeds until they pop, then add pork, marinade and water. Bring to a boil, stirring constantly. Reduce the heat to low, cover and simmer for 30 minutes.

5.Uncover and simmer until the pork is cooked through, another 30 minutes.
Makes 4 servings. Serve with white rice.
*****
Note #1: since I usually "salt crush" my garlic, I prepared the garlic bypouring coarse salt (took a bit more than the 1 tsp. called for in the recipe) over the peeled and chopped cloves and then I crushed 'em with the tines of a dinner fork.
Note #2: for the 1.5 tsp. chile powder I used 1/2 tsp. each of cayenne,California, and New Mexico. Next time I might try more cayenne.
Note #3: I ground all the dry spices in the blender first before addingthe fresh ginger, garlic, and vinegar.

While it was spicy, neither my wife nor I thought it was hot...at leastnot in the chile way. I found it similar to curried foods my mom used to make once in a while. Am I right in assuming vindaloo would actually be considered a type of curry dish?

I made some notations to cut back on the cardamom seeds (maybe a tsp. or two instead of a tblsp.) and the coriander (maybe 1 tblsp. instead of two) and add more chiles. I think maybe another 1/2 tsp. of ground chile or maybe crushed, dried red chile would be an improvement. I also might try cutting 3 or 4 dried whole cayenne or de arbol chiles crosswise with a pair of kitchen shears into 1/4 inch pieces and adding 'em to the oil along with the mustard seeds before adding the marinated pork to the pan...and next time I'm using chile oil instead of vegetable oil.

From: http://blackcat.brynmawr.edu/cookbook/vindaloo-pork.html, dkumar@blackcat.brynmawr.edu
Posted By:Rich McCormack
Post Date: Sat, 26 Jul 1997

Posole is a feasts day favorite among the Pueblo Indians who live in the Rio Grande Vaslley. Its special flavor and character, however, have made it a year-around favorite of all New Mexicans.

Place the posole and water in a large, heavy pot; bring to a simmer, cover and cook slowly until the kernels burst and are almost tender (about 3 1/2 hours).

When the posole is almost done, lightly brown onions and garlic in in a skillet in 2 Tablespoons of cooking oil; drain on paper towels. Add another 2 Tablespoons of cooking oil to the skillet and brown the pork cubes, a few at a time. Drain on paper towels.

Add onion, garlic, pork and all remaining ingredients to the posole. Mix well and simmer covered for 3 more hours. Taste for salt and adjust as needed.

Serve in large soup plates and pass a rich red chile sauce for topping, if desired. Serve with warm tortillas.
Yield: 8-10 servings

NOTE: There are a lot of variations on this theme. One which we like a lot involves adding red chile sauce (the kind you make with just pureed red chiles and NO tomatos) to the mixture during the last couple of hours of cooking and adjusting the amount of jalapeños accordingly. This, of course, makes a red posole rather than the posole verde of the recipe above.

NOTE #2: We like to make it with dried chicos (hominy) which are much more satisfactory when cooked than canned hominy which tends to be soggy. (Chicos are large corn kernels, about the size of chick peas.)
When we are luck enough to get to Santa Fe, we general make a stop at the Wild Oats coop supermarket and buy many pounds of posole corn from their bulk bins. (It keeps very well stored in large air-tight jars in our pantry.)

From: Simply Simpatico, A Taste of New Mexico from the Junior League of Albuquerque (1981)
Posted By:The Old Bear
Post Date: Thu, 23 Oct 1997

**Remember, the more costly, the better mushroom. Let these soak in boiling water to cover for at least an hour, then remove, sqeeze dry and cut into strips. Always remove the stem, it is too tough to eat

Marinade:
Mix this all up and add the pork strips, use your hands and mix them all around in it and then let it sit for at least an hour, longer is OK

First, stir fry the tofu pieces, until browned, and remove and keep warm. Then in about 1 tbls oil, stir fry the pork pieces, and the marinade, and remove it also and keep warm. Stir fry the mushroom strips, and the carrots, and then add the broth mixture to the wok, and bring to a boil, turn down to simmer, add the pork and the tofu and the habs, and let this simmer for about 20 minutes. Mix up 1 tbls water with 1 tbls corn starch and have ready to add at the last. Add the snow peas, and the green onions and the thickener and serve about two minutes later. Serve with Thai rice....a great dish, not nearly as difficult as it looks, took me about half an hour to figure it out and put it together. Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: 1999

To shred uncooked pork, stick it in the freezer for awhile, until it is partially frozen, then you turn it into matchsticks, if you wish! I usually do not shred it that finely, preferring a 1/4 " strip by about 1-2 inches, gives more bite, and it is simpler.

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: ???

-----FILLING----

This recipe is from northern Mexico and I think it is closer to the tamales made in Texas. Tamales from central Mexico are thick and fluffy and are mostly dough. This is the original recipe as it would be prepared in Mexico, including lard. Adjust as necessary to suit your sensibilities. I substitute Crisco for the lard. I also make this recipe using chicken in place of the pork. Enjoy! Garry

The smallest tamales of all are the nortenos from Coahuila and Chihuahua. They are as thick as a very fat finger and about 2 1/2 inches long. The northerners express contempt for the large, fluffy white ones of central Mexico, which to them are all dough and very little else--which is true of the commercially made ones. The dough in these is almost overcome by the filling of pork in a sauce of chiles anchos strongly flavored with cumin. Cut the meat into 1-inch squares--it should have a little fat on it--and put it into the saucepan with the onion, garlic, salt, and peppercorns. Barely cover the meat with water and bring to a boil. Lower the flame and simmer the meat until it is tender--about 40 minutes. Set the meat aside to cool off in the broth. Strain the meat, reserving the broth, and chop it roughly.

Heat the griddle and toast the chiles well, turning them from time to time so that they do not burn. Let them cool a little. When they are cool enough to handle, slit them open and remove the seeds and veins. When the chiles have cooled off they should be crisp. Crumble them into the blender jar or spice grinder and grind them with the cumin seeds to a fine powder.

Melt the lard, add the chili powder, and cook it for a few seconds, stirring it all the time. Add the meat and, continuing to cook, let it season for a minute or so. Add the pork broth and let the mixture cook for about 5 minutes over a medium flame so that it reduces a little--there should be quite a bit of sauce left. Add salt as necessary.

Make the basic dough but do not add any baking powder. Mix the chili sauce into the dough to give it a little color.

Using the smallest husks or the large ones cut in half, spread a scant tablespoon of the dough thinly over each husk, covering an area about 2 X 2 inches. Put a little of the meat with plenty of sauce into the center of the dough and fold the husk as you would for ordinary tamales. Stack the tamales in the steamer and cook for about 2 hours. Test to see if they are done.

Origin:
Posted By: Garry Howard, Cambridge, MA
Post Date:

Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in coconut milk, toss in lime zest, ginger and garlic, bring to boil, cut heat and simmer until pork is tender. Stir in fish sauce, sugar, peppers and baby corn, drained...if this is too runny at this point add 1 tbls corn starch mixed in a little water,cook until thickened then add basil and cilantro leaves...Serve with any good rice, but fragrant jasmine rice is best with any Thai dish...This is a fabulous dish, with a fair amount of heat...hope you enjoy it and the others I have been throwing at you...Cheers, Doug in BC

From: Doug Irvine
Posted By: Doug Irvine, dougandmarie@home.com
Post Date: Sat, 25 Apr 1998