[CH] Fun with Guajillos

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Last Saturday I made a batch of chili


Wait, that's not right, let me start that again.

Last Saturday I finally stopped holding myself back, and made a batch of 
chili from a bunch of ingredients I had on hand.  For the red sauce, I used 
some dried Guajillos along with the usual garlic, cumin and oregano.  For 
smokiness and heat I added one of the dried chipotle peppers Jeff Snader 
gave me last year.  Linda winced a bit at the heat, but it didn't keep her 
from eating it.

On Sunday, I wanted to try something slightly different.  I'd bought a nice 
pork loin for $1.88/lb, and put half of it into a brine for roasting 
tonight.  The other half was cut into thick chops.  Most of the chops got my 
usual rub for pork, but for the rest, I made another batch of the Guajillo 
sauce and marinaded the chops before grilling them.  On the grill, the sauce 
cooked to a thick paste, also toasting nicely for the quadrillage.

I've got to do that for Mom, she simply dismisses those pork loins as too 
dry.  I've learned that chops cut at least an inch thick stay quite juicy on 
the inside, and sauces like this open a world of experimentation.

I've got to win the lottery so I can stay barefoot in the kitchen the rest 
of my life.  Taking time out to shop for groceries, of course.

- A




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