- Cube, season & brown 2-1/4 lb pierna de puerco.
- Broil-sear & skin 5 whole poblano chilies, 3 jalapenos, 2 heads garlic.
- Simultaneously roast 6 large tomatillos husked & halved, cut side down.
- Blender veg, combine w meat in lg kettle with a bit of chikn stock.
- Zest a lime, squeeze in its juice.
My Blog List
-
-
101 projects: Belly of the Beast
-
You cant fight/write your way out of the belly of the beast with sharp
language and strong leadership–it takes a cacophony: different voices
speakin in ton...
5 years ago
-
Where Does Technology Belong and Where Does It Not?
-
Katya and dog, outdoors, playing.
Recently I began nannying for an eight-year old girl named Katya. She and I
spend HOURS playing “make believe”, dinners...
11 years ago
-
Thoughts on Ukraine
-
For the last month, friends and family who know my background as former
Moscow correspondent have been asking what I think about the war in
Ukraine. I foun...
2 years ago
-
-
Coquilles Saint-Jacques au Champagne
-
And so we end the year with an ultra French, ultra elegant starter of sea
scallops in Champagne sauce to grace your table during the festive season.
The sc...
2 days ago
-
Day 8 - Kendal to Carlisle
-
We started the day standing at a bus stop just north of Kendal and two
slightly older women joined us to catch the 555 to Keswick. Then suddenly,
and in a ...
15 years ago
No comments:
Post a Comment