Posts Tagged ‘posole’

No turkey, but a trot

November 24, 2017

Black Friday me arse. Here in the Duke City we’re expecting blue skies, a high near 70, and no bloody shopping.

Another Thanksgiving done and dusted. A thousand thank-yous to everyone who continues to pop round to the rumormongery, if only to see whether I’ve croaked and left them a slightly used bicycle or two or three.

Posole verde on the fire.

We kept it light this year. Neither family nor friends were in attendance (we phoned Herself the Elder, my sister, and our former Bibleburg tenant Judy) and thus the kitchen drudgery was nothing out of the ordinary.

I cooked a simple posole verde based on a recipe by Rodrigo Bueno, Herself whipped up a raspberry cobbler, and that was that. No leftover turkey, stuffing, potatoes, gravy and whatnot for snacking purposes, but the post-feast cleanup was greatly expedited.

Before sitting down to eat we went out for a short and leisurely run, neither of us having legged it around and about for a while. It was a gorgeous November day, with temps in the 60s and nothing but blue sky overhead.

Indeed, it was so pleasant we gave the cats a good airing, too, and they spent the rest of the day snoozing in their respective towers by a window.

Field Marshal Turkish von Turkenstein (commander, 1st Feline Home Defense Regiment), keeps an eye peeled for Rooski ratfuckers.

Ordinarily we watch “Home for the Holidays” on Thanksgiving, but this year we opted for a few episodes from season two of “Baskets,” a weird little series starring Zach Galifianakis. It’s not for everyone — especially now, since disgraced weirdo Louis C.K. is one of the co-creators and producers — but it’s definitely … different.

Elsewhere, there’s nothing different about the way special counsel Robert Mueller is pressing his inquiry into the Rooski ratfucking of the 2016 elections.

Miss Mia Sopaipilla favors a sunny spot underneath the yard art.

The Old Wise Heads speculate that Mike Flynn has rolled over and begun chirping canarylike arias, which is generally what happens when the laws have you by the short and curlies and wish to grab hold of someone a little higher up the criminal chain of command.

It’s probably a tad early to give thanks. But may we please have a few indictments neatly wrapped and under the tree by Christmas, Santa baby?

The Posole Variations

December 20, 2014
The Posole Variations. This one uses chicken thighs, red and yellow bell peppers, tomatillos and other good things. No hot rats were harmed in the making of this stew.

The Posole Variations. This one uses chicken thighs, red and yellow bell peppers, tomatillos and other good things. No hot rats were harmed in the making of this stew.

I make a lot of posole, and over the years have settled on one simple version and one slightly more elaborate (from The Santa Fe School of Cooking Cookbook).

But the other day I was searching the Innertubes for a chicken version I made once and stumbled across an entirely new recipe that looked good.

So I gave it a whirl and whaddaya know? I have a third favorite.

Thus today’s Zappadan 2014 musical selection, “The Gumbo Variations,” from “Hot Rats.”

By request: Cycling and foodie things

January 25, 2012
The FridgeaDog

Leftovers — they're what's for dinner. And breakfast. And lunch. Annnnd dinner. ...

Egad. Eighteen degrees with a high of 57 forecast. That sort of thing is a shock to the system. It’s also SOP in Colorado. The trick is finding the sweet spot for a longish bike ride in that temperature range. That, and trying to stay out of the wind.

I’ve been road testing bikes again — a Pashley Clubman and a Bike Friday New World Tourist — but I feel like riding one of my own machines today, maybe the Voodoo Nakisi MonsterCrosser®.

The thing is a tank but it’s become my go-to bike for some reason. The 700×38 rubber suits pavement, gravel and single-track alike, and the low end of 22×26 means I can climb a tree if being chased by an angry reader.

Speaking of angry readers, James wants “more cycling and foodie things, less politics.” We’ve covered cycling, so let’s move on to foodie things.

I’ve been trying to stretch the food dollar lately, having bid adios to Los Zopilotes de San Diego. And it ain’t easy, because I dearly love to commit eating.

Pork chops are a fave, and the other day I pulled a pound and a half of same from the freezer to thaw. But I got to thinking that a pork chop disappears pretty damn’ fast, as in during one meal, unless you’re a nibbler, which I am not.

Enchiladas, beans and posole

Leftover enchiladas, beans and posole. Much more of this sort of eating and Tom Tancredo will demand that I produce a birth certificate or be deported. Hah! Slipped some politics in there, didn't I?

So I diced a pound of the chops and made a pot of posole, which inspired the cooking of a pot of pintos with chipotle and the assembly of some sausage-and-cheddar enchiladas in red chile sauce. We’re still eating on that mess — in fact, Herself brown-bagged a small container of leftovers to work for lunch.

The remaining red sauce, beans and sausage, meanwhile, will get turned into tonight’s dinner of sausage-and-bean burritos smothered in red with a side of posole and salad.

And that half-pound of pork that didn’t make it into the posole? It was featured in last night’s nuclear kung pao pork with rice. The leftovers from that will be my lunch today.

So there you have it. How to stretch your swine into a fine line, by Chef Dog. Bon appétit.

A sound of thunder

December 19, 2011

Again with the “snow,” just enough to glaze the streets like a cop’s doughnut. I’ve seen more white powder on a proffered mirror, sighting along a rolled-up dollar bill. At least the wind is barreling down out of the north at 22 mph, with gusts to 31. So we’ve got that going for us.

Weather like this sends me straight back to the Mexican cookery for its natural-gas component. Last night it was posole and chicken-and-jalapeño quesadillas; tonight I’m simmering up a pot of beans with chipotle chile. I should whip up a batch of green chile sauce, but I think I’ll save that for tomorrow — I have a quart each of Anaheim and New Mexico chile thawing in the sink, and then we can greet the day over breakfast burritos with leftover chicken, beans and spuds smothered in green.

So, yeah. A day without beans is like a day without thunder. Just in case you thought Fort Carson was engaging in a little holiday artillery practice.