Excited about this plant in my garden. A crushed up leaf has an exotic smell that brings me back to a great taste I just can’t remember. This post is more of a place holder so that I don’t forget the plant’s name. Also called Papaloquelite porophyllum ruderale or macrocephalum. An herb, similar to cilantro [...]
mexican food
mexican food recipes
Chilie Verde v2
May 19, 2007
Tender and mild and ready in no time, this chilie verde is delicious, mild and rewarding. Eat this with tortillas, cheese, and fresh cilantro as a plate lunch. Chilie Verde 3 lbs pork loin tied roast 2 tbsp chili powder 1 tsp cumin powder 1/2 tsp turmeric (optional) 1 tsp salt 2 tbsp olive oil [...]
Chile Verde Redux – my mouth is burning. Good burning.
July 27, 2006
Chile Verde Redux 2-2.5 pounds of boneless pork loin shoulder rolled and tied 2 tbsp olive oil 6 cloves of garlic 2 tbsp chile powder Salt to taste 10 tomatillos 1/2 onion 1/2 onion 4-5 serano chiles 2 anaheim chiles 1 lime 1 bunch cilantro Cut 6 slits in your pork shoulder and insert garlic. [...]
Deep Fried Tacos redux
October 23, 2005
Deep Fried Tacos. A family tradition for at least four generations. Best saved for special occations because of the obvious health drawbacks. These tacos freeze very well and they’ll reheat best in the oven. The tacos get soggy and very tough to chew in the microwave. Why fry only 12. Why not make the most [...]
Refried Bean Redux
September 26, 2005
Pretty simple, but very good. A lot of people ask me how I make my beans. The secret to good refried beans is a good brand of beans and a lot of bacon grease. I always choose Kuner’s beans, but really any will do. It’s probably better to start out with a vegetarian or low [...]