If the flavor I mentioned is still on the market in early September, I
may well buy a bag just so others can experience them. Hopefully it
would be a small bag. Our son tasted them just the other night. The
bag then went into the garbage (they'd be rancid before picnic time now
that they were opened). There are other flavors that I might also bring
We can coordinate that. By the way, reminding you
that I'll be arriving in Rochester by air but would
enjoy riding back with you to Maryland; then I'll
be flying out 9/11 as is my custom, out of BWI.
which should have a more favorable reception. (I just noticed how
closely those two words are spelled, flavor vs. favor.)
But there are more unattractive flavors than
unattractive favors!
We do have a pastrami in the freezer ready to bring. Gail expects to be making a pie or pies there.
We won't starve. Meanwhile, there have been
no requests for my labor/expertise yet. Not
that it matters much to me - this may well be
one of those years where I just chop onions and
husk corn for other people.
Title: Pork With Cumin
An interesting take on a traditional Oaxacan (I think)
dish called cochinita pibil. Your recipe appears to be
more agreeable to me than the authentic, which I find
too sour and bitter both.
2 lb Pork Shoulder; Boneless, *
1/4 c Unbleached Flour
1/2 c Vegetable Oil
1/2 c Onion; Chopped, 1 Medium
2 Bacon; Slices, cut up
1/2 c Water
2 tb Orange Juice
2 tb Lime Juice
2 tb Chicken Bouillon; (Dry)
2 tb Cumin Seed
1 ts Oregano Leaves; Dried
1/2 ts Salt
1/4 ts Pepper
4 c Tomatoes; Chopped, 4 Medium
2 c Potatoes; Diced **
1/2 c Dairy Sour Cream
Cover and simmer until pork is done, about 45 minutes. Stir in sour
cream and heat until hot. Serve.
From: Rich Harper
I'd prefer the sour cream on the side. Of course,
the recipe as posted was Harper's choice.
Grilled corn with tarragon-chipotle butter
Categories: New York, summer, side
Yield: 4 to 6 servings
1 bright-skinned orange
1 ts anchovy paste (or salt to taste)
1/2 ts pureed chipotle chili in adobo
1 ts fresh lemon juice
2 Tb chopped scallions
1/2 ts dried tarragon
8 Tb butter, at room temperature
2 Tb chopped fresh tarragon leaves
6 ears fresh sweet corn, in husks
Using a sharp vegetable peeler, remove the zest
from the orange, and set aside. Cut the orange in
half, and squeeze and reserve 1/2 c juice. In the
container of a blender, combine the orange zest,
orange juice, anchovy paste, chipotle puree, lemon
juice, scallions and tarragon. Puree until smooth.
In a small saucepan over low heat, heat the butter
to bubbling. With the motor of the blender running,
add the butter through the opening in the lid. When
the mixture is smooth and slightly thickened,
transfer to a serving dish, and stir in the fresh
tarragon leaves. Set aside.
Prepare a medium-low fire on the grill. Turn back
the husks of the corn without removing them, and
remove the corn silk. Rinse the ears well in water,
and replace the husks so they cover the kernels.
Place the corn on the grill, and cook, turning,
to gently steam, 5 to 8 min. Transfer the corn to
a platter, carefully remove the husks and put the
ears back on the grill. Grill, turning, just long
enough to scorch slightly on all sides, 2 to 3 min.
To serve, brush the hot corn lightly with the
seasoned butter. Pass extra butter.
Betty Fussell, New York Times 8/12/98
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