Before The Soup

Last time I blogged about making black bean soup with the bone from roasted pork.  Here is how to make the roast pork so you will have the bone you need for your soup.  This pork can also become an ingredient in your Cubanos (Cuban sandwiches).

You can use any kind of pork shoulder to make this dish.  The one I like best is also the cheapest.  My market often has it for only 99 cents a pound.  It is often called picnic ham or picnic shoulder and usually has a layer of fat and one of skin still attached.  Don't be fooled by the name "ham".  It is not smoked or cured like a ham, it is fresh pork meat.  Other cheap cuts are called pork shoulder (duh) or pork butt.  These range (in my area) from about $1.29 to $1.89 per pound.  If you buy the picnic ham or shoulder that has the skin attached you will be rewarded with crisp, crackly pork similar to chicharones to nosh on. 

The other day, Bill said he had something for me. It was Miguel's recipe for roast pork, which he had written out for me.  As Miguel says, the amount will vary based on the size of the pork shoulder you have.  You probably want enough marinade to thoroughly coat the meat and some to drip down.

Combine:
Adobo (Goya brand - a powdered seasoning mix)
Black Pepper
Garlic (7 cloves or more, smashed or crushed or minced)
Sour orange (naranja agria - a bottled marinade mixture also by Goya)
Start with about 2 cups of the marinade, or just use the whole bottle.

Start this recipe a couple days before you wish to eat the pork - it will have to marinade a day or two.  Mix up the marinate and then slash into the pork all over.  Rub the marinade all over the pork and try to get some into the slashes as well.  Wrap it and place it in a deepish dish or pan in the fridge (or on a unheated back porch if it's winter) to rest for at least a day or overnight.  If you have a plastic bag large enough, you can place the marinade and meat inside and turn it easily several times during the marinating process.

Remove the wrapping and roast in a covered roasting pan 3 hours at 400 degrees, then uncover and cook 45 minutes longer at 450 to crisp up the skin.

Remove the crackly skin and carve into serving pieces to serve along with the sliced pork.  Arroz con Gandules (rice and pigeon peas) is a good accompaniment.  I will post that recipe if Miguel is kind enough to share it.  Homemade potato salad goes well too.  Serve any of the pan drippings as a sauce over the meat after skimming the excess fat.  Save any extra drippings to add to your soup stock along with the bone and any trimmings of fat.

Quotable quotes; in the category If wishes were . . . wait, what?

"Beef wishes it tasted like pork."  Anonymous

Soup In Three Days!

Every year in the week before Thanksgiving, the guys in Bill's shop bring in food.  Miguel prepares a roasted pork shoulder, Puerto Rican style.  Rice and pigeon peas (Arroz con Gandules) and potato salad are on the menu (homemade, of course) along with loaves of French bread.  Sometimes Bill is able to bring home a little for me, if there is any leftover.

One year I asked if Miguel did anything with the bone from the roast pork, like make soup stock.  Miguel did not - but he did give the bone to Bill to bring home to me.

This year Bill brought home enough pork, rice and potato salad to make a meal for us the day before Thanksgiving - and a whole loaf of French bread that was destined to be tossed.  Can you say sandwiches?

As a special treat Miguel approached Bill, telling him he had a gift for his wife (me).  It was the bone from the pork shoulder, neatly wrapped in foil and plastic, with Miguel's compliments for a happy Thanksgiving.  Bill asked me to make black bean soup from the bone.  We tucked it in the freezer to be dealt with after all the leftover turkey was gone.  I planned to boil the bone and make soup from the broth, but the tryptophan stupor from the leftover turkey put me behind schedule.

On Monday I remembered the bone.  No problem, I could soak the beans and boil the bone to make stock on Monday, cook the beans in the stock with vegetables (sofrito) on Tuesday, then reheat the finished soup with some sauteed and sliced chorizo sausage to be eaten on Wednesday.  A perfect plan.  A perfect soup.  Here's how to make your own.  You will need a bone from a roasted pork shoulder.  If you don't have a friend to give you one, I will tell you how another time.  You can substitute canned broth if you have to.

Break the bone with a hammer (optional) then place in a large pot and cover with water by about 2 inches.  Add to the pot onion skins and trimmings from the scrubbed vegetables you will use in the soup.  This might be a couple carrots, trimmed celery stalks and an onion.  If you have recently trimmed a tomato throw those in too.  The veggie trimmings enrich the stock and add flavor.

Bring to a boil then reduce heat and simmer for several hours.  Allow to cool slightly, discard the solids and strain the stock.  Chill overnight.  Meanwhile cover a cup of black beans with water and soak overnight.

Next day, remove the fat from the surface of the stock.  Saute a chopped onion, carrots and celery in olive oil (or the fat from the chorizo) with some dried red pepper flakes, some black pepper, a little Adobo seasoning and some thyme, marjoram and savory (or herb blend) and some ground cumin.  When vegetables are limp and onions translucent, scrape into the pot with the stock.  Add the soaked, drained and rinsed beans, bring to a boil, reduce heat and simmer an hour or two until beans are tender.  If you have any tomatoes go ahead and add some to the pot.

Don't forget the chorizo!  I used the dry Spanish style chorizo.  I sliced it thinly on the diagonal and sauteed it briefly in a skillet, just enough to get the flavorful oils to release.  If there is not enough to saute your vegetables, add a little olive or vegetable oil.  Reserve the chorizo slices for the next day.  Allow the soup to chill and to stand overnight.

Finally, on the third day, reheat the soup along with the chorizo.  You can add seasonings if it needs a boost - a little lemon or lime juice or a dribble of vinegar will perk up the flavors.  If you want the soup thick you can mash some of the beans with a potato masher or an immersion blender.  I don't bother putting it in the blender - too much work and too many appliances to wash afterward.  Or just leave it as it is - soupy and full of bean-ey goodness.

Serve your black bean soup with any, all or none of these garnishes:  diced avocado, minced green onion and/or cilantro, finely chopped tomato and/or onion, a dollop of sour cream.  Some hearty bread is a good accompaniment.  And in honor of Miguel, Bone Appetit!

Quotable quotes; in the category I Agree, Roast Pork IS Essential . . . AND A Project!

"I object to you using words like 'squander' and 'pork'.  What is pork in one part of the country is an essential project in another part."

John Breaux, Politician

What a Turkey!

It’s Thanksgiving day.  We are driving to the in-laws, as we do most Thanksgivings.  We are late.  We usually try to get on the road by 7 or 8 am.  Today we did not make it until 9:35 am.  It’s my fault.  I forgot to leave three days worth of food and water for the cat.  We have to call the in-laws to tell them we will be later than planned.  I hope the turkey won’t be dry.  It won’t, mother-in-law is an excellent cook.

We are back on the road and just passed a van with a Quebec license plate and several bicycles mounted on the back.  I hope they have a great weekend.

Holidays are stressful enough without getting a late start – but once we put a hundred miles behind us we will forget all about it, and by Saturday we will be driving home and all will be well.

This is the first time I have actually blogged about a holiday on the actual day of the holiday.  Driving back home to feed the cat I was composing this entry in my head.  Now it seems I don’t have much to say about it after all.

This afternoon we will have the usual turkey, stuffing, potatoes and gravy and typical sides.  The Waldorf salad will have dried cherries instead of raisins (in-laws live near Traverse City MI).  The sweet potatoes will have maple syrup instead of marshmallows (thank you, father-in-law).  The desserts will be family favorites and specialties – pumpkin pie because Bill requested it, cherry pie if I am lucky.  We are bringing the end of a loaf of Greek style bread which will make fabulous turkey sandwiches tomorrow.  We may brave the “black Friday” to shop at the little stores in the little towns.  These crowds I can handle, not like the mobs in and around Chicagoland (I hate crowds).

Two things I notice.  It is very difficult to type in a moving car. 

There is a LOT more traffic just these couple hours later than we usually drive.

I better pay attention.  The driver needs me to be sure he is doing it right.

A few miles later we passed a van with a small trailer on the back and a piano lashed into the trailer.  I'm in the mood for some music.

Have a happy and blessed thanksgiving.

Quotable Quotes;  in the category Ooops! 

“ As God is my witness, I thought turkeys could fly”.  Mr. Carlson, WKRP in Cincinnati

Went to a "new" Mexican restaurant in the neighborhood last week.  Definitely worth a comment.  My first thought on entering Mom's Old Recipe on Milwaukee Ave. was that it probably wished it was in Wicker Park.  Based on the decor and the wait staff this place seemed out of place on the edge of the city limits and would be more at home closer to Milwaukee and Damen than at Milwaukee near Devon.  This thought was reinforced when I saw the same sentiment on one of review spots - yelp or another one.

Decor aside, when I go out to eat, it's really to eat, not to look.  As long as what I am looking at is not looking back I don't care too much about what it looks like.  Mom's Old Recipe has some sort of brushed metal sculpture that resembles waves (to me, anyway) on an olive drab painted wall.  Above the waves large canvases, some blatantly marked "after Diego Rivera" depict Mexican and Mayan subjects.  The other wall is painted a dull ochre to resemble brick masonry with a large sun image centered on the wall.

Metal pipes emerge from the walls, candle style bulbs and a wire mesh leaf or flower standing in for wall sconce lighting.  Railings around the tables in the window (step up) and recently brought in chairs and cushions from the patio seating (read curbside) give a casual feeling to a place that was obviously decorated with care.  The effect is roomy, the din increasing as each additional party enters.

On to the food.  Daily specials include the ubiquitous combination of half carne asada, enchilada, and chile relleno.  The special that caught my eye was the taco trio.  One steak, one chicken, one fish taco for $10, beans & rice included.  Assured the specials repeated often I ordered the trio secure in the knowledge I could try the steak another time.

Chips and salsa were presented gratis; the chips light and crisp, the salsa a smooth puree of chiles with a gentle heat.  Unexpected were the delicious pickled carrot, cauliflower and jalapenos.  Sweet and tart with a hint of cumin and heat, they were a delightful surprise.  I am searching for a recipe to replicate them.

The man ordered his standby enchiladas mole.  He praised the mole as delicious, if the portion small.  Two enchiladas on a glamorous square plate and a dab of beans and rice on the side.  Used to the huge portions typical of neighborhood Mexican restaurants or taquerias, we decided our waistlines favored the more realistic serving.

My chicken taco was unremarkable, the steak good and the fish taco outstanding.  A crisply fried tilapia fillet presented on a bed of shredded cabbage in a vinagery dressing, the smaller than usual tortillas (two per taco) made a nice presentation on the rectangular white china plate.  A serving of beans and rice on a separate plate accompanied the trio.

Other entrees included burritos, enchiladas and some more unique preparations such as Moyetes (a sandwich of beans, cheese and pico de gallo), Enfrijoladas (tortillas stuffed with ham & Mexican sausage) and Tacos Acorazados (tortillas with steak Milanesa and potatoes) all in the $10 range (the steak and seafood entrees higher).  Delicious caramel flan, thick and creamy with drizzlings of raspberry sauce and whipped cream, made a lucious ending to our meager supper.

Drink specials include Margaritas, Bloody Mary's, Sangria and Beer all discounted on various days.  Family friendly, there were three tables with children (not all well behaved, unfortunately) on our visit.  Friday and Saturday evenings feature live music.  If you like din you'll want to go on those evenings.  If you prefer dinner, go before 8 pm or on a different day.

Friendly service, nice menu, good prices.  All in all, a great first experience at a new place.  We will be going back.

Quotable Quotes; in the category Can't Talk . . . . Eating.

"Conversation is food for the soul."  Mexican Proverb

A Poem Lovely As A . . . .

When I was a senior in high school I had taken all my required courses and so was able to fill my last semester with electives.  Drama, Choir, any "fun" classes like advanced sewing were already a regular part of my academic schedule.  Art was about the only thing left for me to take.  I enrolled for Art 1 and found myself in a class with a lot of freshmen and a few seniors who, like me, were filling class time.  Don't discount freshmen - it was through one of my younger art classmates that I found singing opportunities at the local Baptist church and where I met my future (now present) spouse.

Requirements for this class were not rigorous.  The first thing we had to buy was a sketch pad and a box of crayons.  The Crayola 24 box was the preference although I think some of my classmates scrounged the art boxes of their younger siblings for supplies while others purchased the deluxe box of 120 including a built in crayon sharpener.  Fools they.  The first thing the art teacher did was grab somebody's crayon and snap it in half, explaining that the rough edge was needed for the technique we would be using.  I vowed to keep my brand new box of crayons away from him.

In the early weeks of the semester we were taken outside to draw various trees around the school.  I was surprised by how easily I was able to realistically represent these natural creations with merely a broken crayon and a pad of paper (yes, I succumbed to the theory that the rough edges of the broken crayon allowed one to sketch leaves and branches more realistically).

All that fall I sketched trees; sitting on the front porch to draw the neighbor's beautiful maple in its coral colored splendor, waiting for my younger sister during doctor visits where I was her chauffeur, drawing the trees surrounding the medical center, taking impromptu breaks from class to sketch again the great oak which gave our school its mascot and yearbook title.  I handed in the required number of drawings.  I don't remember the grade.

Later in the semester we experimented with water colors, with oil paints, with pen and ink, choosing subjects appropriate to the medium.  One girl at my table brought in the cigarette lighter from her boyfriend's mid 1960s model Ford Galaxie to draw in a pen and ink rendering.  I tried painting a glass mason jar with water colors, a disappointing failure.

Best of all were the Ivory soap carvings.  We were allowed to carve in relief or in three-D.  I found a photo of a statue in a book and elected to recreate her in Ivory Soap.  As I recall the project was successful.  I wonder if later my sculpture was relegated to the bathroom for a more practical existence.

I once traced the fashion illustrations on a sewing pattern and handed it in.  As I recall I was given a good grade but I always felt guilty about it.  Likely the teacher knew just how I had achieved the drawing and gave me the grade as punishment.  Or not.

These past few weeks, driving to work, I noticed the maples, ashes, lindens and other neighborhood trees turning to rust, gold, orange and scarlet.  I remembered those school days spent outdoors and those other occasions drawing trees.  The annual occurrence of the leaves turning never fails to amaze all that behold its beauty.

Quotable Quotes; in the category That's The One I Want To Draw!

"Life is about using the whole box of crayons."  RuPaul

Pizza-licious!

I love pizza.  Doesn't everybody?  What I don't love is Chicago style pizza.  And wouldn't you know, I just happen to live . . . . never mind.  My favorite pizza is from my home town.  I won't tell you where that is but I will tell you that Little Caesar's and Domino's need not apply.  Pizza Hut?  Well, it'll do in a pinch but the fact is I cannot get my favorite pizza unless I am visiting family that still live in the home place.  Consequently, I end up making pizza at home much of the time.  It's not as good as what I grew up with but it's better than deep dish.  Or pan.  Or (perish the thought) thin crust.

I have a friend who also makes pizza at home.  She is lavish with toppings - lots of pepperoni and enough cheese to keep the dairy business in business.  I favor a more modest approach when it comes to cheese, and the man prefers a light hand with the sauce.  I like to make my crust from scratch - a basic bread recipe will serve, or any of the dozens of pizza dough recipes available in books or on line.  Sometimes I may use a store-bought crust like Boboli, or I may use frozen bread dough.

Those pizza doughs that come in the cardboard tube, like the crescent rolls, are okay but not big enough or hearty enough.  Save them for making breadsticks.  Nor do I advocate using things like English muffins or pita bread as pizza crust.  Somehow, they just taste like an English muffin or pita bread with tomato sauce and cheese.

But this week I found a new way to make pizza at home quickly and easily.  This is one of those recipes that I wish did not taste good.  I saw it on a television commercial and actually made fun of it until I decided to give it a try.  The crust was made using a cardboard tube of biscuits.  I had ham, sauce and cheese on hand so I decided to give it a try.  Wouldn't you know, I did not have a can of biscuits?

Luckily, they appeared on the next grocery store sale paper and we were in business.  Also on sale was a package of pepperoni.  Now I have nothing against ham on a pizza but if you want to get down to basics, pepperoni is definitely the way to go.

Next time they are on sale, pick up a tube of those biscuits.  Likewise some sauce, cheese and pepperoni or other toppings - or use what you have in the fridge.  Here is the basic recipe with some variations.

Open the package of biscuits and separate them - most seem to come 8 to the package.  Flatten the biscuits, gently stretching and pressing with your fingers, to approximately 6 inch circles.  Organic shapes are also appropriate - the biscuits will take on a life of their own during baking.  Place the "pizza dough" on a greased baking sheet.

Top each with a spoonful of tomato sauce, pizza sauce, spaghetti sauce or whatever is on hand.  Plain tomato sauce can be helped with a pinch of basil, oregano, garlic powder and/or crushed red pepper flakes.  Or make your own sauce from scratch if you are of a mind to.

Now add toppings of your choice - a few slices of ham or pepperoni, and a scattering of cheese.  Pop the pizzas into a preheated 375f oven and bake for 10 to 15 minutes.  Ours were perfect at 13 and 14 minutes.  Remove to a board to cool for a few minutes before serving.  That's it!  Little pizzas with a buttery, flaky crust and tasty toppings, made in just a few minutes and (depending on your sauce and toppings) very little clean  up! 

Give these a try.  If you are more adventurous (or maybe a vegetarian) try these variations.  Use ham, Canadian bacon, pineapple, any kind of cheese, black or green olives, peppers and onions, sliced tomato, garlic, spinach, or just check out the menu from your local pizza place for inspiration.

These little guys would be great for a party appetizer (everybody can make their own) or to make with kids for a quick supper for a party or sleep-over.  Or just any time you want pizza and can't wait the 30 minutes for delivery.

One note - those canned biscuits sometimes come in a "buttery" variety.  I think the plainer versions may be more appropriate, or you may prefer a different cheese and assortment of toppings for the butter style biscuits.  Enjoy!

Quotable quotes; in the category Hey, Toss One My Way! 

"Ideas are like pizza dough, made to be tossed around."  Anna Quindlen

Tico Tico Taco

We bought tortillas and avocados last week.  I wanted to eat them for once instead of having to throw them out, so I made a concerted effort to use them up while they were still fresh.  Tuesday seemed like a good night to have them for supper - there was nothing on TV worth watching that would distract me.  Bill had asked me to make him a quesadilla using his favorite green salsa.  I decided on veggie tacos for myself.  I had veggie tacos at a couple of restaurants and they were very good.  Problem - I did not know what went on a veggie taco.  Solution - peppers and onions.  I had also recently purchased a bag of those mini red, orange and yellow peppers at the market and likewise wanted to eat them before they became a science experiment in the fridge.

I decided beans and rice would be a natural accompaniment and would further allow me to "pantry shop" (code for look on the shelf and use it before buying anything more).  I have a friend who is sympathetic to my plight of an overstocked fridge and pantry.  She says her dad used to have an expression - "ten pounds of stuff crammed into a five pound sack".  An accurate representation.

I found a box of Rice-a-roni, Spanish Rice style, and a can of refried beans.  I diced half an onion for the beans and sliced the remaining onion for the tacos.  I sliced a half dozen of the assorted peppers and a leftover half tomato from the previous day's salad.

Diced onion and tomato went in the skillet for the beans.  Sliced onion and pepper went in a smaller skillet for the tacos.  A token amount of each went in the saucepan with the Rice-a-roni.  The cheese and tortillas, including green sauce, went in another skillet for the quesadillas.  The remaining tortillas were wrapped in a damp towel and placed in the oven in a casserole to warm through.

I somehow learned pretty quickly how to get everything ready at the same time.  For some reason, I don't have to do any math (unless it's Christmas or Thanksgiving dinner) to know when to put everything on so it will be done at the same time.  Lo and behold, just as everything was about done I sliced the avocado and squeezed a lime over it, dished up and had it all on the table at the same time.

Lemme tell ya, a schmear of refried beans and a spoonful of rice make a pretty decent taco all on their own.  Add a topping of seared pepper & onion and some dead ripe avocado and that's tasty!  The fact that there were enough leftovers to make a taco for a snack the next day is only proof that somebody loves me. Taco Bento anyone?

Quotable Quotes; in the category Don't Yell At Me I Only Live Here!

"Well would you mind telling me why there's Rice-a-roni in my coffee?"

Butter's Dad; South Park Season 12 Episode 14