Seeding the Garden of Gardeners
Local Food-Dish-Ingredients-Source-Directions
A great pot-luck was had by all at theBarr Mansion on May 13th, thanks to the generosity of Melanie & Mark McAfee.
The dishes you brought were so good, folks asked for recipes. That's what this discussion is about and here's the 1st recipe.
Please post your Local Food recipies as comments. Please emphasize local and in-season ingredients and their source.
Recipe #1 - Feast Day Posole - a pork, onon, nopales (Cactus), and hominy stew from the New Mexico Pueblos:
- 2-3 lb Pork - in small cubes - Richardson Farms, and Farmers Markets
or mix/match: pork, smoked sausage, lamb (no beef, please)
- 6-8 cups chopped Onions - Farmers Markets (FM), CSA's
- 1 head of Garlic - 10-12 cloves - peeled/chopped - FM
- 2 bags of fresh cut Cactus pads - Lady at HEB, Hancock - Produce
- 2 2-lb cans of white/golden Hominy - Grocery Store
- 3-4 Tomatoes - diced - Farmers Markets, CSA's - for color
- 2 veggie or pork Bouillion cubes
- 2-3 cups Water, as needed
- Spices - start with 1 teaspoon each, and then to taste at end of cooking:
-Cumin -Thyme -Oregano -Garlic Powder
-Chili-hot -Chili-mild -Dry Cilantro -Onion Powder
-Salt -Pepper
Assemble spices in a bowl and mix-up. Place meats in a bowl and add 1/2 of spices -mix thouroughly with hands. Brown the meat in large, hot fry-pan and set aside. Add 1-2 tbsp of oil to stew pot - add onions and garlic; mix and cook for 3-4 minutes. Add Cactus, tomatoes, more of spice mix; cook & stir for another 3-4 minutes. Add the meat; mix well. Add water as needed. Cook/simmer for 30-40 minutes on low heat. Test for seasonings and adjust to taste. Cactus can be a bit "lemony" tasting - a tsp of cinnimon, pinch of cloves, or 1-2 tsp sugar to fix it. Refrigerates, reheats well - gets better. Add drained Hominy and heat before serving. Garnish with fresh Cilantro.
The dishes you brought were so good, folks asked for recipes. That's what this discussion is about and here's the 1st recipe.
Please post your Local Food recipies as comments. Please emphasize local and in-season ingredients and their source.
Recipe #1 - Feast Day Posole - a pork, onon, nopales (Cactus), and hominy stew from the New Mexico Pueblos:
- 2-3 lb Pork - in small cubes - Richardson Farms, and Farmers Markets
or mix/match: pork, smoked sausage, lamb (no beef, please)
- 6-8 cups chopped Onions - Farmers Markets (FM), CSA's
- 1 head of Garlic - 10-12 cloves - peeled/chopped - FM
- 2 bags of fresh cut Cactus pads - Lady at HEB, Hancock - Produce
- 2 2-lb cans of white/golden Hominy - Grocery Store
- 3-4 Tomatoes - diced - Farmers Markets, CSA's - for color
- 2 veggie or pork Bouillion cubes
- 2-3 cups Water, as needed
- Spices - start with 1 teaspoon each, and then to taste at end of cooking:
-Cumin -Thyme -Oregano -Garlic Powder
-Chili-hot -Chili-mild -Dry Cilantro -Onion Powder
-Salt -Pepper
Assemble spices in a bowl and mix-up. Place meats in a bowl and add 1/2 of spices -mix thouroughly with hands. Brown the meat in large, hot fry-pan and set aside. Add 1-2 tbsp of oil to stew pot - add onions and garlic; mix and cook for 3-4 minutes. Add Cactus, tomatoes, more of spice mix; cook & stir for another 3-4 minutes. Add the meat; mix well. Add water as needed. Cook/simmer for 30-40 minutes on low heat. Test for seasonings and adjust to taste. Cactus can be a bit "lemony" tasting - a tsp of cinnimon, pinch of cloves, or 1-2 tsp sugar to fix it. Refrigerates, reheats well - gets better. Add drained Hominy and heat before serving. Garnish with fresh Cilantro.
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