I have blogged Green chili stew before, but I thought I’d like to show you another way to do it. Especially since Pork Butt (bone in), was on sale and I got 4 lbs. for $6.00! Who could pass that up? I have so many things I like to do with these fatty, meaty cuts. … More GREEN CHILI PORK BUTT
Today I am going to tease you a little because I am going to make you go to my blog to get the chili recipe! I found out yesterday that a lot of people (even though they get my emails and read my recipes), have no idea how to go to my blog! To date … More MAMACITA’S ESPECIAL CHILI….I won!!
First, my apologies for my language….it’s not mine, it’s Michael Chiarello’s. I have used this recipe for at least 10 years. We love peppers, we love hot, and we love these with a nice meat dish. Chiarello serves them with a recipe he calls “Forever Roasted Pork”. This is one that cooks at least 6-8 … More STEAK HOUSE CHILI….AND DAMN HOT PEPPERS (language!)
Well isn’t this a pretty picture!!! Above you see bones that I bought at my local Mexican Ranch Market. Along with everything you would ever need to make great Latino foods they have unusual things you don’t normally see in American Markets–such as CHICKEN FEET! When was the last time you bought Chicken Feet? However, … More BONE BROTH….for your Bones!!
One of the best things about living in Arizona is that it is a place where there are literally two different worlds. The desert–which is hot. And the mountains, which are cool. We spend time in the White Mountains–Show Low, Taylor, Greer–which is full of Pine trees. And the desert in the winter, which is … More BUTTERNUT SQUASH SOUP–and other surprises!
I’ve told you before about my Mother, Geri Jones. When I had a small catering business, I would work for weeks on menus and cooked many dishes ahead for large parties (My limit was up to 50 people). Without exception, my Mom would make some simple side dish to “fill in” and then it would … More Retro Vegetable Soup from Geri..my Mom… around 1952…3 ingredients!!
I’ve posted many soups in the last year. And I’m always going to say the same thing: Get the BROTH right!!! I use the soup bases I have shown you before. In this case I used chicken base. A good rule of thumb is one tsp. paste or powder per one cup water. And … More Tortilla Soup…Happy Cinco de Mayo! plus some garnish surprises… …
