Pork Green Chili (makes 8-10 servings)

·                     2 1/2 lbs pork roast, cubed in 1/2 in. pieces, dried with paper towel, and seasoned with salt & pepper
·                     2 tablespoons cooking oil ( I used canola)
·                     1 large chopped onion
·                     4 cloves minced garlic
·                     5 tablespoons flour
·                     1 (15 ounce) can diced tomatoes, drained
·                     2-3 C diced green chiles.  (I used roasted green chiles that I’d cleaned and frozen previously)
·                     3 large tomatillos, husks removed and coarsely chopped (optional)
·                     2 -4 teaspoons jalapenos (optional)
·                     4 C chicken broth
·                     1 C water
·                     1 T ground cumin (or to taste)
·                     1 T ground chili powder (or to taste) (optional)
·                     Salt, to taste
Directions:

Heat a dutch oven over high heat.  Add a tablespoon of oil, when hot, add cubed pork, in batches.  Brown the pork cubes, removing to a plate when browned, adding the next batch.

Add onion to the pork fat and cook until slightly golden and softened.  Add garlic and cook for 1 minute.  Add flour and allow to cook for a minute or so to absorb the fat...then add the chicken broth and water.  Scrape all the browned bits off the bottom of the dutch oven.

Add browned pork, tomatoes, tomatillos, green chiles, jalapenos, cumin, chile powder, and salt.  Bring to a simmer, taste and adjust seasonings if needed.

Cover and simmer for 2-3 hours.

Taste again for seasoning.  I always serve with sour cream, mexican cheese (I used queso fresco and asadero), tortillas, and cilantro.

*I like my green chili a little thicker, so at the end of the cooking time I thickened it with some cornstarch in broth.

Rick Bayless & home improvements!!

Scott & I attended a Rick Bayless author reception, book signing, and presentation last week, and it was amazing.  I got my book, Fiesta At Rick's, personalized, and a pic with Rick.  It was way cool. 

We've also been doing a bit of house redo lately.  New sitting room furniture, I found this great lantern and spiced cake candles at pier one.  Love them.  Next weekend I'm reno-ing the downstairs bath, so I'll take before and after photos and post soon!

Ina Garten's Beef Burgundy

• 1 tablespoon good olive oil
• 8 ounces dry cured center cut applewood smoked bacon, diced
• 2 1/2 pounds chuck beef cut into 1-inch cubes
• Kosher salt
• Freshly ground black pepper
• 1 pound carrots, sliced diagonally into 1-inch chunks
• 2 yellow onions, sliced
• 2 teaspoons chopped garlic (2 cloves)
• 1/2 cup Cognac
• 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
• 1 can (2 cups) beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 4 tablespoons unsalted butter at room temperature, divided
• 3 tablespoons all-purpose flour
• 1 pound frozen whole onions
• 1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:

nocoupons

• Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
• 1/2 cup chopped fresh parsley, optional

Directions

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley