dunkin', punkin', whatnot.

Felt like my body probably needed some of that orange vegetable goodness, so I roasted a big piece of squash from the Turkish guys, which ended up as a soup. Again, with a touch of smoked chiles. I can't stop!

Recipe-wise, we got us a couple of loose ends, so to speak. This is the pork marinade I used Wednesday night, and is one of the general Southwestern pork tools that I used to use all the time and they still seem to work.


pork marinade.


1/2 cup unrefined sugar
1 tbsp salt
1 tbsp dried thyme
1/2 tbsp ground cumin
1 crushed bay leaf
1 tsp freshly ground black pepper
1 tsp dried oregano, toasted and ground
1/2 tsp allspice
4 cloves, crushed
1/2 tsp cinnamon
6 cups of water

Combine ingredients, add pork, marinate overnight. Discard marinade.



Anonymous said...

Just finished reading your foodblog over on eGullet - sensational. But more than the Indonesian food, I'm especially interested in your Southwest/Mexican cooking.

Like you, I'm an American expat, born and raised in Phoenix and I'm missing my Filberto's!

I've managed to duplicate almost everything here for decent TexMex cooking except for the most important thing - the chiles! Have you ever found green Anaheim chiles? I'm so, so, so sick of jarred jalapenos. I've made do by roasting the large red paprikas you can find at the supermarket (they certainly look like Anaheims, but they're RED, dammit!) however, it just isn't the same.

Where do you get your chiles?

And have you ever found fresh tomatillos?

I couldn't email you through eGullet since I'm not a member there, but if you'd like to contact me, my email address is mgilmore (at) xs4all (dot) nl.


MEM said...
This comment has been removed by the author.
MEM said...

Thanks, Mary...nice that people are still finding the eGullet blog...

For fresh chiles, you're kind of screwed. Nothing's quite like jalapeno and Anaheim here. I use Holland chiles for hotness (long, finger-sized, green or red), and most Turkish places have a long pale-green chile that's not unlike an Anaheim. But I don't see to be able to find them regularly...

And nope on the fresh tomatillos as well. I've heard that you can find them in Germany, so it's not completely ridiculous to look for them here...maybe it might be worth asking at this new Marqt place on the Overtoom?

It also might be worth asking Logan, who runs the Taco Shop down on the Amstel...do you know this place?