2 pound pork (cut up)
2 large onions (diced)
1 bulb garlic (peeled)
4 jalapenos (sliced)
6 green chilies (roasted, peeled, sliced)
Place pork in a large pot, salt and cook until done. Add onions, garlic, jalapenos, and green chilies. Cook on med high about 10 minutes. Add 6 cups water. Simmer for about 2 hours or until water is greatly reduced. Add 4 cups water, oregano, basil, cumin, and more salt if needed. Simmer about 2 hours. If not thick enough add corn starch in small amount until it reaches the desired thickness.
Cut the kernels off of an ear of corn. Place 2 or 3 tablespoons of bacon grease in an iron skillet on high heat. When the grease begins to smoke, toss in corn, smooth out to form one layer, and cover. Reduce heat to medium high.
Be careful! This stuff pops. If you don’t cover it, you will lose all of the corn. You’ll need to check it a couple of times and possibly stir it around a bit, so that the corn cooks evenly. Use the lid as a shield from the popping corn. It’s done when the popping slows and the corn looks a bit scorched.
I don’t have much experience with fish, and I haven’t found many recipes that really did it for me. I recently discovered that I like sushi, but I haven’t been brave enough to try making it at home. So, I decided to try “cooking” fish with lemon juice instead of heat. I knew it could be done, but I didn’t know about ceviche.
Ceviche is also called seviche, cebiche, or cevice. A quick search online will tell you all about its disputed history. Most of what I found says it comes from Peru. Basically, I looked through a whole bunch of recipes and worked with what was available to me for ingredients. It’s wonderful! Here’s my recipe:
12 oz salmon (I used wild caught)
1 small onion
3 large cloves garlic
2 cayenne peppers
Juice of ½ lime
Lemon juice (enough to cover)
1 medium sized avocado
Slice salmon into small chunks. Thinly slice onion, garlic, and cayenne. Place in a glass or ceramic dish. Add salt and pepper. Squeeze in limes juice. Add enough lemon juice to completely cover. Refrigerate for about 3 and ½ hours.
Cut up avocado into small chunks. Add to mixture. Serve in champagne glasses.
I discovered this because I had three cans of pumpkin that I needed to use up before they were too old. Unlike chocolate or bacon, I’m picky about pumpkin. I’m not really a fan of pumpkin pie. I used one can for soup, but I wanted to try something different, too. That’s how I discovered pumpkin dip.
I made ginger snaps to go with it. Those ran out before the dip. Then I made brownies, but not with the dip in mind. My boyfriend decided to try spreading some of the dip on a brownie. I thought it sounded OK, but I wasn’t real excited about it. Then I tried it. WOW! It was incredible!
Now, here’s the strange part. We bought some brownie bites, which are tiny brownie square dipped in sugar. We tried the pumpkin dip on those and, yuck! It tasted bitter. The brownies I had made were from a cake mix, and not terribly sweet. The brownie bites are very sweet, and so is the pumpkin dip. All we can figure is that all the sweetness clashed, rather than complimenting each other.
If anyone has thought on this I’d love to hear it!
Here’s the recipe:
1 can pumpkin
1 8oz package cream cheese
2 cups powdered sugar
1 teaspoon cinnamon
½ teaspoon ginger
Beat sugar and cream cheese until well blended. Beat in remaining ingredients, until somewhat fluffy.