[CH] Hello! & Pork Recipe
Robert Lusk (rlusk12@earthlink.net)
Mon, 26 Feb 2001 12:14:12 -0800
Hello All,
Out of lurk mode due to an unexpected few days off.
About this time of year I'm usually getting ready to plant seedlings but due
to my studies I was unable to start any this year. So off to the "garden"
to see how the plants faired our harsh Southern Cal Weather (ok ..ok so we
did have a few nights around 40F). The two rocotos from Cameron are doing
amazingly well. I planted them in 5 gallon pots 2 years ago and are in a
heavily shaded area. The plants are about 3 feet tall and 3 feet wide. I
harvested about a dozen, not too hot chiles from each plant this year (none
the first). I did not bring the hab/scotch bonnet/savina plants in this
year, I usually bring them in on those few nights the temp drops (El Grande
please have mercy on my soul), so we'll just have to wait and see if they
come back. It amazes me every year that a seemingly dead stem in March will
yeild a 2 foot plant with 50 or so chiles by September. Serranos,
Jalapenos, Hungarians, Ornamentals, and the Thais bloom all year around, but
the cayennes and New Mex varieties die off at the first sign of cold 55F.
I found some pork ribs in the freezer and some left over tomatillo chipotle
salsa and came up with this. I think it came out farily well so I thought
I'd share it with you all.
Enjoy!
Country style Pork Ribs with Sweet Potatoes and Tomatillo Salsa
4 Country Style Pork Ribs (no bones)
1 Tablespoon Honey
1 teaspoon Ancho Chile Powder
1 teaspoon Chipotle Chile powder
1/2 teaspoon Mexican Oregano
Sprinkle Garlic Powder
Juice of 1/2 Lime
1/2 Tablespoon Olive Oil
Salt + Pepper
TOMATILLO SALSA:
1 Pound Tomatillos -- (about 12)
1 Large Onion -- Sliced into 1/2" rings
6 Cloves Garlic -- pan toasted
1 teaspoon Salt
1/2 teaspoon Mexican Oregano
1/3 Bunch Cilantro
6 Chipotle chile canned in adobo
POTATOES:
1 Large Sweet Potato -- Peeled and sliced into 1/4" slices
1 Medium Baking potato -- washed and sliced into 1/4" slices
Salt + Pepper
Paprika
Garlic powder
cooking spray or oil
SPINACH:
1 bunch Spinach
3 cloves Garlic -- sliced thin
1 Tablespoon Olive oil
1/4 teaspoon Red Pepper Flakes
RIBS: Coat with lime juice then season with chile powders, garlic powder,
oregano, pepper and then the honey. Marinate for an hour or so. Salt and
grill over hot coals to char all 4 sides. No more than 2 min a side. Baste
with marinade with each turn.
TOMATILLO SALSA:
Cut tomatillos in half and place on sheet pan under hot broiler till skin
starts to blacken. Place tomatillos in food processor with juices.
In a heavy skillet (iron perfered) over medium heat sear the onion slices on
both sides. You want it black in spots. Remove and place in food processor
with the tomatillos. Cook the unpeeled garlic cloves in the same skillet
(can be done with the onions if you have room) until blackend in spots.
Put into food processor with the rest of the ingredients.
Process for about a minute. Don't over do it. The final product should still
be slightly chunky.
POTATOES:
Lay out the potatoes on a large cookie sheet. Oil and season. Bake at 400
for 10 minutes, flip and bake for 15 more minutes.
( I could have just lined the bottom of a casserole dish with the potatoes
and cooked them that way)
Lay sweet potatoes in the bottom of a 7 by 9" casserole. Place the ribs on
top of the potatoes then pour the salsa over. Make sure the potatoes are
covered. You may need to add water or stock. Cook uncovered in a 350 F.
oven for 30 - 40 minutes.
Serve with wilted spinach
SPINACH:
Heat pan over medium high heat. Add olive oil then garlic and pepper flakes.
Sweat the garlic for 1 minute. Add Spinach and toss continously for about 2
minutes. Season with salt and pepper.
Copyright: "Robert Lusk, PepperFool.com"