Posole Rojo

Posole Rojo

12 oz. dried posole or hominy
6-8 dried ancho chiles
1 onion, roughly chopped
4 cloves garlic
1/2 tsp. oregano
Salt to taste
2-3 lbs. pork shoulder cut in 1 1/2" cubes - less
Juice of 1 lime

Put dried posole into non-reactive bowl or Dutch oven and cover with water. Soak overnight. Drain posole and put back in Dutch oven in enough salted water to cover. Bring to boil and simmer for at least 2 hours until softened.

Remove seeds, ribs and stems from chiles and tear into large pieces. Place in heat-proof bowl and cover with boiling water. After half an hour, when chiles are soft and somewhat cooled, drain them, reserving the liquid. Put chiles, onion, oregano and garlic in bowl of food processor and process, adding reserved chile-soaking liquid to make it a thick sauce. Season to taste with salt.

Add meat and chile sauce to cooked hominy in Dutch oven and stir to combine, adding more chile-soaking liquid or water if needed. Bring to a boil on the stove, lower heat and simmer for two hours or until meat can be mashed with a wooden spoon. Stir in lime juice.

Ideas to serve with Posole: diced onion, sour cream, sliced avocado, shredded cheese, cotija cheese, shredded lettuce.

Watermelon Margarita

FOR THE WATERMELON-INFUSED TEQUILA:
1 medium-size seedless watermelon
1 750-ml bottle of silver tequila

FOR THE MARGARITA:
4 oz. of the watermelon-infused tequila
2 oz. frozen limeade
2 cubes of the infused watermelon
1 1⁄2 oz. Cointreau or Triple Sec

Watermelon
Watermelon wedges

1. For the infused tequila, cut a watermelon into 1" cubes (rind removed) until you have roughly 2 lbs. of fruit. Transfer to a glass jar, pour in tequila, seal jar, and let steep for 2 days.

2. To make drinks, combine the watermelon-infused tequila, 2 cups crushed ice, frozen limeade, infused watermelon, and Cointreau in a blender. Purée until slushy. Garnish with watermelon wedges.

Serves 2

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Basil and Black Pepper Ice Cream with White Balsamic Strawberries

Basil & White Peppercorn Ice Cream

with Strawberries in White Balsamic

Ice Cream

1 1/2 cups 2% milk

1 1/2 cups half and half

pinch of gray salt

3/4 cups sugar

1 vanilla bean or teas. of vanilla

10 whole white

3 yolks, slightly whisked

2 cups basil leaves chopped

Strawberries

2 cups strawberries cored & sliced

6 T white balsamic

1/4 cup sugar

gray salt

white pepper

Place milk, half and half, salt, sugar, vanilla bean in non reactive saucepan.

Bring to boil over medium heat, stirring from time to time till sugar dissolves.

Slowly temper eggs, whisk in milk and eggs. Slowly add eggs to milk in saucepan. Heat to 180 degrees, stirring constantly, until slightly thickened.

Turn off heat and immediately add basil and pepper. Stir. Allow to sit for 30 minutes in ice bath. Strain mixture. You can add fresh basil and place in blender mix till basil is small specs.

Place in refrigerator overnight. Follow manufactures directions to freeze ice cream.

Strawberries

combine all ingredients. mix well. place in refrigerator for at least 15 minutes.

Adapted from Michael Chiarello - Top Chef Masters

Fore Street - Portland, Maine

Orange Julius

Sunday Morning ----

Orange Julius
4 oz. frozen orange juice concentrate

6 oz. milk

6 oz. water

1 tsp. vanilla extract

1 ½ cups ice

1. Place all ingredients in blender. Blend about 1 minute.

Stuffed Pork Tenderloin

Stuffed Pork Tenderloin
Substitutions in (brackets)
2 Tbs. Olive Oil
4 cloves garlic, finely chopped
½ each, roasted red bell pepper and chopped (can omit or use fresh)
¼ cup dates finely chopped (raisins)
¼ cup dried apricot finely chopped (dried cherries)
¼ cup walnuts finely chopped (pine nuts)
2 sprigs fresh thyme
1 Tbs. Red wine vinegar (red wine)
½ cup goat cheese Chevre
To taste salt and pepper
Pork tenderloin

Heat 1 T olive oil in large skillet, sauté garlic for 2 min. Add roasted red pepper, sauté 1 more minute. Add dates and apricot, sauté until soft. Add walnuts. Add thyme. Add red wine vinegar to pan and deglaze. Remove mix and allow to cool.

Cut two pieces of plastic wrap and lay pork in between. Using mallet, pound out until ¼ “ thick. Try to make it as rectangular as possible. In small bowl mix sautéed items with chevre. Season with S & P. Put chevre mix all the way down the center of pork loin and roll up long way. Tie with butchers twine.
Heat 1 Tbs. Olive oil till pan is HOT. Sear pork on all sides until brown. Put entire pan in 350 degree oven for 10 minutes or until cooked through. Use meat thermometer. Remove let rest for 10 minutes, remove twine, slice and serve