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Saturday, October 9

Online Radio Munchies!!

I listen to an online radio station, and many of my readers come from there.  If you would like to check it out, it's AllRequestRadio4U.  These really are wonderful people, and they are sooo friendly!!  They play what YOU ask for, and one of my roomies is a DJ for them (DJ Jabbers is her name there...here she's just Trac).  They have shown me so much support for this blog!!  A few listeners have sent me copies of recipes to use here, so I thought that I would make today's post about them.

First up, we have Bax (goes by Mr. Gigglelicious in the ARR4U chatrooms).  He has sent me 2 recipes (so far, but I know he's got tons more...don't you, Bax?)...Chili Verde and Pecan Tartlets.  Both of these recipes are delicious and flavorful!!  Let's get started, shall we?

CHILI VERDE (Green Chili Pork Stew)

4 lb boned pork shoulder (butt), fat trimmed, cut into 2- in cubes
1/3 c water
2-3 Tbsp. veggie oil, as needed
3 Onions, sliced into 1/4 inch wedges
1 can (14.5oz) chicken broth
5 garlic cloves (minced)
3 Tbsp cumin (I used 2 Tbsp...use your taste as judgement)
1 can (28oz) peeled whole tomatoes (I used diced tomatoes 2 x 14.5oz)
1 1/2 LB anaheim or poblano chiles (roughly 10), peeled n chopped (Fire Roasted...see below) or  4 cans (7oz) green chilies (drained n chopped)
2 Tbsp oregano leaves  ( I used dried oregano = 1 Tbsp)

1) in a 6 to 8 qt pot combine pork with 1/3 c of water.. Cover n cook over Med-high heat stirring occasionally , until meat is very juicy - 15 to 20 mins.  Uncover, increase the heat to High and cook, stirring often, until liquid is evaporated and meat is browned, 20 to 30 mins..Lift out the meat; set aside.

2) Reduce the heat to medium.  If you have leftover pork fat in the pan discard all but 3 Tbsp of it (if not, use the vegetable oil).  Add onions / garlic / cumin, and saute until onions are soft, 6-8 mins roughly  cook covered stirring occasionally.

3) Return the meat to the pan with juices; add tomatoes and broth … break up the tomatoes with a spoon. Bring to a boil, then reduce to a simmer; cover and cook 1 hour.

4) Stir in the chiles and oregano.. Cover n cook until pork is very tender.. about 15 mins.. Season to taste of salt / pepper. Sprinkle cilantro n serve lime wedges to squeeze over chile.


NOTE: To Fire Roast your peppers, place over open flame (stove burner, grill) and cook until skin is blackened, turning often.  Once fully blackened, allow to cool, then peel the skin off, remove the skin and inner membrane, and chop up.

PECAN TARTLETS

2 packages of tart shells
1 1/2 tbsp all purpose flour
1/2 c unsalted butter (1 stick)
1 c sugar
3 eggs. slightly beaten
1 c dark corn syrup
¼ tsp. Salt
1 tsp. Vanilla
1 1/2 c pecans, most chopped, but you'll need 1 whole for each tartlet as garnish

Cream butter, add sugar gradually – beat until fluffy.
Add eggs, syrup, salt, vanilla, chopped pecans and flour.

Bake @350. 40-45 mins, topping with a pecan half after 30 minutes.  Makes about 16 tarlets.

If you'd prefer to make your own dough:

1/4 cup finely chopped pecans
1/4 cup sugar
1/2 teaspoon salt
3/4 cups all-purpose flour, plus extra for shaping dough
6 tablespoons butter, ice cold
2 to 3 tablespoons ice cold water

In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in butter and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together. Remove from processor bowl onto clean work surface sprinkled with flour.
Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first.

Bake the dough first for 15-18 mins @350  then let cool completely.  Fill 3/4 full with filling, and bake for an additional 15-20 minutes (these will be smaller than the original recipe, so baking time is less).  Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the filling is set.  Allow to cool completely before removing from pan.  Makes 24 (or more) tartlets. 

NOTE: If using the "make your dough" method, do NOT double the filling recipe.  Because they come out much smaller, you end up with many more once you start filling the "cups".

Great stuff!!  ENJOY!!

1 comment:

Shalini NR said...

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