Because… I did a post about Udon before and…Who doesn’t love a good noodle related pun…huh?….??? Heh…Heh…
But seriously dinner was on point. A rich pork, shrimp, miso broth, with wood ears, shiitakes, straw mushrooms, scorched scallion, seared pork and shrimp dumplings I made last week in a fit of post work delerium, seared then thinly sliced fatty pork shoulder tossed in at the end & quickly seared fat scallops.
Does someone want to gift me millions of dollars so I can fund my expensive food choices and never work again? Kay thanks, byeee!
Terrible photo, but I made chops with a delicious cherry-chipotle white wine pan sauce. Super easy and amazing.
Rub the porkchops with cumin and salt. Sear them in a HOT pan on all sides. Deglaze with white wine, add about 2 T of rough chopped chipotles en adobo, and 2 T of cherry preserves (mine are a fancy version of Smuckers) and a nice heavy tablespoon of dijon. Turn off your pan (if you have a heavy pan to cook them in) and cover (if you don’t turn the heat down and let it cook for like 3 more minutes covered).
Pozole is, by many Mexican’s standards, the Mexican national dish. It pre-dates Columbus by several hundred years, dating back to the Aztecs or further. One idigenous group’s creation story involves the people being formed from masa harina or corn flour. The corn was considered sacred to many during this time and since it is a good staple food, it was natural that it made it’s way into the dish. The other key component to the dish is pork or, at times, chicken, but originally, it is said, that the first meat used was human. This was a byproduct of human sacrifice. Since only the heart was offered to the gods, the bodies were offered to the people as a sort of sacred communion. These two ingredients came together with a simple broth made of stock and chile, and pozole was born. When cannibalism became taboo, it was natural to move onto the next closest thing in flavor, pork. Today, pozole varies from household to household, but there are three basic types. Pozole rojo, verde and (least commonly) pozole blanco. I prefer the heavy smokiness of a red pozole. This was my first time making it, and I don’t mean to toot my own horn, but…BEEP BEEP! Continue reading