3 anaheim peppers
1 poblano pepper
1 lb+ fresh tomatillos
1 medium onion
5 garlics cloves, unpeeled
8-12 oz pork shoulder, steak or chop (in order of what works best for this recipe)
1 tablespoon powdered cumin
1 tablespoon chili powder
2 cups chicken broth
2 cups water
salt to taste
Roast or broil the peppers until the skins have charred, and then steam in a paper bag. Cool, then remove the skin and seeds and chop roughly.
Roast the garlic cloves along with the peppers and remove the peel when cooled.
Remove the paper husks from the tomatillos and rinse them well. Cut them in half and place on an aluminum foil covered cookie sheet and broil until the skins have charred. Remove the worst of the charring if so desired.
While the peppers and tomatillos are roasting, saute the finely chopped onion in olive oil until sweet and brown. Use a large enough pan to hold entire batch of soup. A deep 10-12 inch fryer should work fine.
Fry the spices with the onions when they near completion, adding a teaspoon of oil if needed.
When the peppers and tomatillos are done roasting, sprinkle salt, cumin and chili powder on the pork and roast the meat until done to a medium rare level. Then chop it into small chunks and finish cooking it in the onion and spice mixture for just a few minutes.
While the pork is finishing, take the peppers, garlic and tomatillos and process in a blender or food processor until finely chopped.
Pour the pepper mix into the pork and onions and add 2 cups of chicken broth and 2 cups of water. Cook for at least an hour so the flavors meld.
I was inspired to create the following recipe after reading this wonderful recipe for Oven Baked Potato Pancakes.
Naturally, I like my version better, and it’s even more special because I bake mine in a mini bundt pan unit which creates 6 potato pancake cups, perfect for an over easy or poached egg.
2 large baking potatoes, peeled
1/2 medium onion
1 tablespoon all purpose flour
1/4 cup Parmesan cheese, grated
1 tablespoon olive or canola oil
1/4 teaspoon dried thyme
1/2 Teaspoon salt
Red pepper flakes for color and ground black pepper to taste
Saute the onion slowly, until it turns a nice rich caramel brown color.
Grate the potatoes and cheese into a bowl.
Mix in the egg, oil, flour and the herbs and spices.
Stir together, and then drain through a colander, using a bowl to press out most of the liquid.
Assemble into muffin tins and bake in a 350 degree oven for 40 to 45 minutes.
Let stand 5-10 minutes before serving.
Serve with your favorite potato pancake dipping sauce, or as I prefer, use the “cups” to hold an over-easy egg.
Fresh out of the oven.
Ready for eating!
I was in the mood for something different and for some reason hit on the idea of making peach scones.
I scanned a few scone recipes and then created this version; it’s baking as I type this note.
Peach Yogurt Scones
2 C flour
1/2 C brown sugar
1/4 C sugar
3/4 tsp baking soda
1/2 tsp cinnamon
couple of good grates fresh nutmeg
1/2 tsp salt
1 stick of butter
1 6 oz peach yogurt
Cut the butter into the dry ingredients until completely incorporated.
Mix the yogurt and egg together and mix into the flour mixture. The resulting dough is wet and sticky.
Either fill scone tins or roll out on a wax covered baking sheet, ideally in a wheel shape. Sprinkle the top with sugar (larger grain if you have it) and bake at 375 degrees for 15-18 minutes, until golden brown.
I created this recipe over the weekend. It passed the grand-daughter test with flying colors!
Apple Cinnamon Muffins
1 1/2 cups flour (Healthy option: use 1/2 C wheat flour)
3/4 cup sugar (Option: use 1/4 C brown sugar)
1 1/2 tsp baking powder
1 tsp cinnamon
nutmeg to taste
pinch of cloves
1/2 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
1 tsp vanilla
1 cup finely chopped apples (1 large)
Heat oven to 375°F.
Combine flour, sugar, baking powder, cinnamon, nutmeg and cloves in medium bowl. Add all remaining ingredients. Stir just until flour is moistened. Spoon batter into muffin liners.
Bake 18-23 minutes. Let stand 5 minutes before removing from baking pan. Sprinkle with powdered sugar.
For this batch I used a pan that makes mini-bundt loaves.
I was making supper for the moms in my family and thought, too bad nobody thought about dessert. Then I thought, hey, wait a minute, I’m the one that’s cooking tonight!
Here’s my interpretation of this classic dessert:
Black Midnight Cake with White Mountain Frosting
- 2/3 cup shortening
- 1 2/3 cups white sugar
- 3 eggs
- 2 1/4 cups sifted flour
- 2/3 cup cocoa
- 1/4 teaspoon baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 1/3 cups water
- 1 teaspoon vanilla
- 1/2 cup white sugar
- 1/4 cup white corn syrup
- 2 Tablespoons water
- 2 egg whites
- 1 tsp vanilla
- Preheat oven to 350.
- Beat the shortening & sugar together at medium speed for 4 minutes
- Combine the dry ingredients
- Lightly beat the eggs & vanilla
- Combine the dry ingredients, egg mixture & water with sugar/shortening and mix for 2 minutes
- Grease & flour a 13×9 cake pan.
- Bake at 350 degrees for 40 minutes.
- Beat egg whites until stiff.
- Mix sugar, syrup and water together in a saucepan. Boil over medium high heat until temperature reaches 242 degrees F. Do not leave unattended; it will burn easily.
- With beater running, pour syrup into the eggs in a very thin stream. Don’t rush; beat it steadily to stiff, glossy peaks. Add vanilla.
Frost cake when cool.