The doctor says Gloria has to have 5 little meals a day, but naughty Gloria didn’t want to eat even three. The solution? Culinary seduction. (Click on first photo to enlarge and see captions.)
I had one of the best meals of my life at Viva Mexico last night and the best company one could ask for. Fred and Christina from Gabriola Island in Canada, Lach and Becky who were friends in Boulder Creek who came to visit and ended up moving here and my long-time good friend Gloria. Here are photos. looks like I concentrated on the food. Both of these dishes were the culinary masterpieces thought up in the mind of Agustin.
It was not in her nature to follow the dictatorial demands of the recipe. She cared not a piffle that it required a precise list of ingredients. She added a can of 7-up for effervescence and a can of plums for their pure aplomb. When she found a blank spot in the space where she usually kept her vinegar, she added sweet pickle juice instead. She mixed and then blended, added the finely chopped vegetables she’d found in her vegetable tray of the refrigerator, stirred as she cooked until the chunky ingredients were medium soft, the way she liked them. Now and then, she tasted—a vacant look in her eyes as she tried to decide if it was right or not. A bit of cinnamon. A whiff of curry. A handful of almonds, finely minced, white wine salt. And finally, it was perfect! That night when her dinner guests asked for the recipe, it was not in her realm of possibilities to give it. When she cooked, she entered another world and it was impossible to take anyone else there with her. (By jdb)
The words of the day are effervescent, ingredients, piffle and vacant. The above is fiction based on a reality of my personality re/ cooking. My 22-year-old nephew Ryan arrived yesterday. For the past few days, creating vegan dishes he could eat required some special shopping and a lot of chopping, but it was so much fun and I’m so grateful for these nine wonderful days we are going to have to get to know each other. We were up till 4 a.m. last night, sitting in the hot tub talking talking talking. When I discovered he kept a journal, I gave him today’s prompts for an assignment and he wrote the below little slice of life in about ten minutes. my piece, given above, took a bit longer. Here is what Ryan has to say to the prompts:
We woke one morning and the house was vacant. Trotting around, we made our way downstairs and began to talk, act, and be in a state of piffle. The energy of the night before rang within the home’s core. Any subtle changes in the air and atmosphere of the home could be noticed as fresh ingredients. Fresh ingredients that gave the surrounding walls, floor, ceilings and doors an auspicious sparkle and solace. The flow of the home exuded an effervescent and illuminated feeling of comfort and mystery. This home was to us unknown, but it never hid, it was always shown. (Judy’s note: This was written by my nephew Ryan Wilcox on the first morning of his Mexican adventure. Perhaps I’ll persuade him to share more of it as we go along. )
Okay, since I’m cooking this, I can guarantee four things.
1. It will be as easy as possible.
2. It will be flavorful.
3. It will be cooked in a crock pot.
4. It will feed a party of 8, at the very least.
4 or 5 large stalks celery
One pork loin or tenderloin
4 or 5 scrubbed potatoes, skin on. (If you wish, you can omit the potatoes.)
4 or 5 whole scrubbed carrots with each end cut off. (If you wish, you can omit the carrots.)
1 medium-sized onion, diced
Kirkland 21 herb saltless dry seasoning mix
KC Masterpiece Kettle Cooked Barbecue Sauce
Shredded cabbage (I buy already shredded.)
Shredded carrots (I buy already shredded)
Sweet Chili Sauce (in oriental seasoning aisle)
Bolillos or other large dense rolls. Ciabatta would work, or French rolls.
Wash and cut the ends off the celery. Place in the bottom of the crockpot to form a “rack” to cushion the bottom of the pork loin. Rub the pork loin with the garlic powder. seasoning mix and pepper and place over the celery. Sprinkle the onions on top, reserving a few.
Place the carrots and potatoes around and on top of the meat and sprinkle the rest of the diced onion over the top. Sprinkle with the seasoning mix, garlic and pepper.
I use a rectangular crockpot with a removable cooking receptacle. If you are using a regular round crockpot whose receptacle can’t be put on the stovetop, there is no need to brown the meat and veggies first as is described below. Just put everything in the crockpot on high, then reduce to medium after it is well heated.
If you have a crockpot with a removable pot that can be placed on the stove top, place lid on crockpot and put on top burner of stove . In a few minutes, when you can hear contents begin to sizzle, turn to medium and allow to cook until well heated, then place on heating unit of crock pot. Turn to medium and allow to cook until potatoes and carrots are tender and meat can be shredded with a fork.
Remove potatoes, onions and celery and place pork on a cutting board. Shred and then cut shredded pork into into 1 to 2 inch portions. Or, slice into 1 to 2 inch slices and then shred. Place back in crock pot covered with bottled barbecue sauce to taste. I use KC Masterpiece Kettle Cooked Barbecue Sauce and use quite a bit as I like my barbecue zesty.
Put carrots and potatoes in the fridge to be reheated as a side dish. I add them to give moisture to the meat and because they pick up the flavor of the pork and can be used on their own as part of a different meal or to accompany the heated up pork that isn’t made into sandwiches. Cook the meat for another hour or two until well blended, then store in refrigerator.
I think barbecue has a better flavor cold or at room temperature, so I cool it off in the fridge, but if you prefer it hot, you could make the sandwiches immediately or reheat the meat before making sandwiches.
Cut the shredded cabbage and carrots into 1 to 1 1/2 inch pieces and mix. Combine balsamic vinaigrette and sweet chili sauce to taste. I use 1/3 portion of chili sauce to 1 portion of vinaigrette. Pour over slaw mixture and blend well so the cabbage and carrots are well-coated but not soggy.
To make sandwiches, cut bolillos or long buns in half lengthwise and remove some of the soft interior of the top part of the bun. Butter the inside sides of the bun and place on a warm griddle or frying pan. Press down with something weighted to insure all surfaces touch the griddle and allow to brown.
Spread a generous portion of the barbecue pork over the bottom of the bun, top with the oriental coleslaw mixture, Put top of bun on top and enjoy. The mixture of hot and cold, soft and crisp, sweet and vinegar is to die for. Hope you agree. Let me know what you think.
The thing about a midnight supper is that it’s gotta be good but it’s also gotta be fast. This means raiding the fridge to see what can be easily and quickly thrown together. Tonight it was a bowl of Mama Memorial Goulash and a Rootie Tootie Margarootie. As good as they are pretty. Lovely glass is courtesy of friend Patty who won a set along with a basket and bottle of tequila in a silent auction to benefit Operation Feed, a local charity that provides food, clothing and scholarships for about 500 people in our village.
If you want my slapdash recipes for the goulash and margarootie, you’ll have to beg. If I get 7 requests for them, I will comply. (A shameless bid for comments.)
Want a closer look? Click on any photo to enlarge all.
For the Daily Post Weekly Photo Challenge: Sweet.
click on photos to enlarge. jdb photos
Debatable Edibles at the Pot Luck Dinner
That dip indeed looks most delicious—
one of many lovely dishes
spread out here upon the table.
I’d eat them all if I were able,
yet, I admit I am suspicious
of this and several other dishes.
I fear that they may harbor fishes—
foodstuffs far outside my wishes
of consumable provender;
for fish of any size or gender,
no matter how incredible,
I’ve always found inedible.
Tuna, marlin, salmon, cod
are flavors that I find most odd.
Clams and lobster, oysters, shrimp—
brand me as a seafood wimp.
Anything with gill or fin
I do not choose to put within.
No horseradish or mayonnaise
can shield me from the pure malaise
that befalls me when I bite into
a canape I’ll later rue.
You cannot hide that fishy flavor
to turn it to a taste I’ll savor.
Many others have met defeat
when trying to get me to eat
anything from sea or lake.
It’s a mistake I just won’t make.
So keep your ceviche and dips.
I’ll make do with potato chips.