Comments on: Round Three http://www.lastnightsdinner.net/2007/11/09/round-three/ A peek into our kitchen Sun, 12 Oct 2008 10:17:23 +0000 http://wordpress.org/?v=2.6.1 By: Jennifer Hess http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1277 Jennifer Hess Thu, 15 Nov 2007 01:04:26 +0000 http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1277 Ah, thanks for the clarification and info, Ed! We are lucky in that we have access to a wide variety of dried chiles here in Bushwick. Mike toasts them in our cast iron skillet and grinds them for his chile powder, but I may try your method next time. Ah, thanks for the clarification and info, Ed!

We are lucky in that we have access to a wide variety of dried chiles here in Bushwick. Mike toasts them in our cast iron skillet and grinds them for his chile powder, but I may try your method next time.

]]> By: Ed Bruske http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1270 Ed Bruske Wed, 14 Nov 2007 22:25:36 +0000 http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1270 It's pozole in Mexico, posole in New Mexico. Probably the best choice for the hominy in these parts would be the Juanita's brand, which is a New Mexican-style, as opposed to say, Mannings, which is a Souther U.S. hominy, steamed rather than going through the nixtamalization process, which is so important to the taste of native hominy. Also, if you have access to dry chiles, try cooking them, running them through a blender then pressing through a seive to get your flavor, in which case you can skip the tomato paste. It’s pozole in Mexico, posole in New Mexico.

Probably the best choice for the hominy in these parts would be the Juanita’s brand, which is a New Mexican-style, as opposed to say, Mannings, which is a Souther U.S. hominy, steamed rather than going through the nixtamalization process, which is so important to the taste of native hominy.

Also, if you have access to dry chiles, try cooking them, running them through a blender then pressing through a seive to get your flavor, in which case you can skip the tomato paste.

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1260 Jennifer Hess Tue, 13 Nov 2007 17:52:17 +0000 http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1260 Thanks, Marie! That recipe sounds fantastic - I'll definitely have to keep it in mind for our next pork roast! Thanks, Marie! That recipe sounds fantastic - I’ll definitely have to keep it in mind for our next pork roast!

]]> By: Marie http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1245 Marie Tue, 13 Nov 2007 00:15:08 +0000 http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1245 Really beautifully photographed and delicious-looking. Thank you! Have you ever slow-roast a shoulder of pork (with crackling, of course)? Garlic, rosemary, lemon zest and your chouce of dried chile rubbed into the slashed skin, then into 440 oven for 25 minutes, and the 250 for the next 7-ish hours. Add verjuice to the pan every now and then to keep some yummy sticky stuff going on. The idea came originally from Ruth Rogers' and Rose Grey's River Cafe (London) cookbook, I forget which one - they use fennel seed instead of rosemary and no zest. I still love those books. Really beautifully photographed and delicious-looking. Thank you! Have you ever slow-roast a shoulder of pork (with crackling, of course)? Garlic, rosemary, lemon zest and your chouce of dried chile rubbed into the slashed skin, then into 440 oven for 25 minutes, and the 250 for the next 7-ish hours. Add verjuice to the pan every now and then to keep some yummy sticky stuff going on. The idea came originally from Ruth Rogers’ and Rose Grey’s River Cafe (London) cookbook, I forget which one - they use fennel seed instead of rosemary and no zest. I still love those books.

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1237 Jennifer Hess Sat, 10 Nov 2007 21:58:17 +0000 http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1237 Thanks, Lori Lynn! Thanks, Lori Lynn!

]]> By: Lori Lynn @ Taste With The Eyes http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1236 Lori Lynn @ Taste With The Eyes Sat, 10 Nov 2007 16:55:50 +0000 http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1236 I love pozole! That looks delicioso! You have such a nice way with garnish, the simple radish and lime placed just so, make the stew even more appealing. I love pozole! That looks delicioso! You have such a nice way with garnish, the simple radish and lime placed just so, make the stew even more appealing.

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1228 Jennifer Hess Fri, 09 Nov 2007 20:10:18 +0000 http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1228 Thanks, Grant! For the initial braise, I used sort of a hodgepodge of what we had around the fridge and pantry - a bit of rye whiskey (that I had poured over ice the night before, put into the fridge and promptly forgot about), a couple of cups worth of flat ginger beer, some dry mustard, ground cumin, a splash of wine vinegar, a bay leaf and your basic mirepoix. It was nice, and the braising liquid made for a great sauce, strained and reduced, that first porky night. Thanks, Grant! For the initial braise, I used sort of a hodgepodge of what we had around the fridge and pantry - a bit of rye whiskey (that I had poured over ice the night before, put into the fridge and promptly forgot about), a couple of cups worth of flat ginger beer, some dry mustard, ground cumin, a splash of wine vinegar, a bay leaf and your basic mirepoix. It was nice, and the braising liquid made for a great sauce, strained and reduced, that first porky night.

]]> By: Grant http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1227 Grant Fri, 09 Nov 2007 18:14:56 +0000 http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1227 Wowwie that looks good. Perfect now that the weather is changing and we're getting into stewy weather. How did the braise the pork initially? What seasonings did you use? I've been craving me some pork. Wowwie that looks good. Perfect now that the weather is changing and we’re getting into stewy weather. How did the braise the pork initially? What seasonings did you use? I’ve been craving me some pork.

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1225 Jennifer Hess Fri, 09 Nov 2007 17:53:59 +0000 http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1225 Thanks, Hillary! One great thing about posole is that it works just as well with chicken. It's so hearty and warming on cold nights. :) Thanks, Hillary! One great thing about posole is that it works just as well with chicken. It’s so hearty and warming on cold nights. :)

]]> By: Hillary http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1224 Hillary Fri, 09 Nov 2007 17:52:05 +0000 http://www.lastnightsdinner.net/2007/11/09/round-three/#comment-1224 You're doing a fantastic job saving up for that trip of yours! This one might be my favorite of all the pork dishes (even though I don't eat pork!) The lime adds a beautiful touch too :) You’re doing a fantastic job saving up for that trip of yours! This one might be my favorite of all the pork dishes (even though I don’t eat pork!) The lime adds a beautiful touch too :)

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