Posole
Here is how to make a Nam Nam (yummy) soup with great tasting stock, tender pork and fresh vegetables.
1. Mix the following ingredients in a large pot.
· 1.5 to 2 pounds of pork shoulder or roast
· 2 to 3 cups of canned or fresh hominy, rinsed
· 3 to 5 cloves of garlic
· 2 teaspoons salt
· 6 cups water or stock
2. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1.5 to 2 hours, or until the meat is very tender.
3. Remove the pot from heat. Take the pork from pot and set aside to cool. When cool enough to handle, remove the meat from its bones and shred it with your hands.
4. Add the meat back to the pot and simmer for another 10 to 15 minutes. Adjust seasoning and serve with little bowls of your choice of garnishes so each diner can garnish his or her own serving.
5. Garnishes:
· Cabbage or iceberg lettuce, shredded
· Onion, finely diced
· Radishes, thinly sliced
· Limes, cut into wedges
· Avocado, diced
· Oregano, dried
· Chile piquín, ground
Source: www.whats4eats.com
In order of preparation:
- If frozen, keep turkey in fridge for 3-4 days until properly defrosted.
- Sage and onion stuffing
- Apple sauce
- Roast turkey
- Roast potatoes
- Gravy
Sage and Onion Stuffing
(a la Rob)
If you can buy Paxo sage and onion stuffing do so and prepare as indicated on packet with extra sage. If not – read on….
Ingredients
- One large (or two small) brown onion(s)
- Lots of rubbed sage (2 tablespoons)
- Bread crumbs (2 cups)
- Butter
Directions
- Finely chop the onion(s)
- Fry onions in butter until soft
- Add sage
- Add bread crumbs
- Remove from heat and add boiling water to make a stiff paste
- Roast either in the turkey - or - in a roasting dish for ¾ hour at 400 degrees F.
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Apple Sauce
(a la Rob)
Ingredients
- 3 large 20-ounce apples (or Granny Smiths)
- 1 cup of sugar (brown does nicely)
- salt
Directions
- Peel, core and slice apples thinly into a pan with cold, salty water
- When the apples are peeled, drained the water and place pan over low heat
- Allow the apples to cook down slowly. This takes time
- Once apples start to collapse, add sugar to taste
- Stir well or mash until smooth
- Serve, but don’t eat all of it - so that you can make apple crumble the next day/week
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Roast Turkey
(a la Rob)
Ingredients
Directions
- Preheat oven to 425 degrees F
- Take the giblets out of the turkey
- Put a quartered lemon and a quartered onion inside the turkey
- Shake roasting bag with 1 tablespoon of flour inside it
- Put turkey in the bag
- Roast turkey in the oven for 45 minutes
- Turn oven down to 325 degrees F
- Roast turkey for 3.5 hours
- Take turkey out and leave it for ½ to 1 hour to settle before carving and serving.
- Pour off the meat juices into a pan, allow to cool and remove fat from surface – to be used for gravy
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Roast Potatoes
(a la Delia via Rob)
Ingredients
- Enough potatoes
- Vegetable Oil
- Salt
Directions
- Preheat oven to 400 degrees F
- Pour some oil into roasting pan in oven
- Peel and cut potatoes to even size
- Add boiling water
- Boil for 10 minutes with 1 teaspoon of salt
- Drain and keep water for gravy.
- With lid on pan, shake gently to roughen the surface of the potatoes
- Pour potatoes into hot roasting tin
- Turn over potatoes to coat them with oil
- Place back into oven for one hour
- Serve
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Gravy
(a la Rob)
Ingredients
- Meat juices from turkey
- Water from boiled potatoes
- Corn flour
Directions
- Use a fat separator on the meat juices from the turkey
- Add meat juices to pan and bring to a boil
- Add potato water to taste
- Mix 2 table spoons of corn flour with cold water – add to gravy while stirring
- Bring to boil, add more corn flour if it isn’t thick enough.
These recipes date back to our Thanksgiving celebration in Ithaca, New York, in 2001. We had a great time with a nice mixture of nationalities. Some of us had never celebrated Thanksgiving before. Now we were to celebrate Turkey Day in its correct environment: the USA! We didn’t really know what to do, so we decided to call in the expertise. We got party experience, dried apricots and Boston beer from Erik-the-half-a-Swede, Rob-the-Brit brought turkey roasting experience, Alvaro-the-Chilean brought entertainment and cleaning abilities, Kristin-the-Norwegian brought recipes for American dishes, Sigbjørn-the-Norwegian brought Port and third place in Ithaca’s 1st Annual International Rock Skipping Championship while Hild-the-Norwegian stole a pumpkin pie recipe off the internet.
(more on our Turkey Day: http://www.rygnestad.net/family/potter/newsletters/thanksgiving.htm)