Sumatran Pork Satay

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Indonesian satays (or sates) are grilled, skewered bite-sized pieces of meat that are eaten as a appetizer or part of the meal itself. They contain meat only and are served with a sauce on the side. When serving a marinade as a sauce that has been used with raw meat, it is essential that it be boiled and simmered for 15 to 20 minutes to kill any bacteria. Or, reserve some of the mixture to be used as a sauce and not use it as the marinade.

Ingredients

  • 1 cup chopped onions

  • 4 Thai chiles, or substitute serrano chiles, stems removed

  • 1 tablespoon chopped ginger

  • 1 clove garlic

  • 2 tablespoons peanut oil

  • 1 tablespoon lime juice, fresh preferred

  • 2 teaspoons grated lime peel

  • ½½ teaspoon ground turmeric

  • 1/4 teaspoon ground cumin

  • 1 teaspoon sugar

  • 1 ½ cups coconut milk

  • 1 ½ pounds pork loin, cut in 1-inch cubes

Instructions

Place the chiles, onion, ginger, and garlic in a blender or food processor and puree until smooth, adding water if necessary to make a paste.

Heat the oil in a heavy saucepan, add the paste and saute the mixture for a couple of minutes. Add the remaining ingredients, except the beef, and simmer until the sauce starts to thicken, about 15 minutes. Allow the mixture to cool.

Place the pork cubes in a heavy plastic bag and add the sauce. Marinate the pork, at room temperature, for an hour. Remove the pork and put the marinade in a saucepan.

Bring the marinade to a boil, reduce the heat, and simmer for 15 minutes.

Thread the pork cubes on skewers and grill or broil the satays until done, about 8 minutes. Cut one cube to check for doneness.

To serve, place the satays on a platter, brush with the sauce and serve the remaining sauce on the side for dipping.

 

New Mexican Carne Adovada

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This simple but tasty dish evolved from the need to preserve meat without refrigeration since chile acts as an antioxidant and prevents the meat from spoiling.

Ingredients

garlic, mexican oregano, water, pork, red chile

Instructions

Roast pork with Adobo Sauce

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Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings. Any leftover meat can be made into tasty shredded pork enchiladas. Accompany this roast with Mexican rice and a salad of avocados, tomatoes, onions, and sweet and hot peppers dressed with olive oil, wine vinegar, squeezed garlic, and a mix-and-match collection of minced fresh herbs such as cilantro, Mexican oregano, mint, basil, tarragon, parsley, sage, rosemary, and thyme. Note that this recipe requires advance preparation.

Ingredients

  • 6 pasilla chiles, stems and seeds removed
  • 2 cups chicken broth
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, crushed
  • 2 tablespoons vinegar
  • 1 cup beer
  • 1 3-pound pork roast

Instructions

Simmer the chiles in the chicken broth for 5 minutes, or until they are soft.

Sauté the onion and garlic in the oil, add the remaining ingredients, except the pork, and simmer for 10 minutes to blend the flavors. Place the sauce in a blender and puree until smooth.

Make deep gashes in the roast and push the sauce into the gashes. Pour the remaining sauce over the meat and marinate in the refrigerator overnight.

Preheat the oven to 425°F., place the pork on a rack on the middle shelf, and immediately reduce the heat to 350°F. Cook the meat for 30 to 45 minutes per pound or until the internal temperature reaches 185 degrees. Baste frequently with the sauce. Place foil over the top of the roast if it starts getting too brown.

tamales

Tamales y Mas Tamales

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Tamales can be filled with almost anything from meat or poultry to fruits and nuts. To create variations on this traditional recipe, simply replace the pork with the ingredients of choice. Tamales are traditionally served covered with red or green chile sauce–but use both for red and green “Christmas” tamales.

Roasted Turkey w/ Green Chile Pinon Dressing

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This dressing is best when baked in the turkey. For safety sake, only stuff the bird right before putting it in the oven. Adjust the heat of the turkey by the amount of, and type of red chile you use to rub on the skin.. Serve with roasted garlic mashed potatoes, gravy, and habanero spiced acorn squash. When making the gravy, add some minced chipotle chiles and the adobo sauce they were canned in for a spiced version of turkey gravy.

Ingredients

  • 1/4 cup butter

  • 1 large onion, chopped

  • 1 cup chopped celery

  • 1 cup chopped green New Mexico chile, which has been roasted and peeled

  • 6 cups coarsely crumbled cornbread

  • 1 cup whole pinon nuts, or substitute chopped walnuts

  • 2 teaspoons dried thyme

  • 1 1/2 cups chicken broth

  • 2 tablespoons ground red New Mexican chile

  • 1 10 to 12- pound turkey

Instructions

Preheat the oven to 350 degrees.

In a saucepan over medium high heat, melt the butter and saute the onion and celery until soft.

Combine the chile, onion mixture, cornbread, nuts and thyme in a large bowl and mix thoroughly. Add enough of the broth to thoroughly moisten, but not saturate, the mixture.

Stuff the turkey cavity and sew it shut. Place any remaining dressing in a pan, and cook in the oven along with the turkey. Rub the chile powder over the outside of the bird.

Roast the turkey for 20 minutes per pound, basting frequently with the pan juices, until done.