https://www.epicurious.com/recipes/food/views/deep-dish-winter-fruit-pie-with-walnut-crumb-354977

Pizza night.

 

 

 

Sent from my iPhone using Tapatalk

 

Green tomato chili verde pork à la Nate. Not going to eat before tomorrow but salivating already. 

 

Soooooooo hungry! 

I can practically smell it.

8 hours ago, Voltron said:

Damn, this looks tasty.

I'll let you know how it was. 

And so I had some of the Chili Verde at lunch today.

Nate's recipe is a big winner in my book!!!

Even my Guatemalan co-workers were impressed!

On 1/2/2017 at 6:52 PM, n_maher said:

Yes, that's it exactly.  You roast all of those till they're good and scorched.  Peel the paper off the peppers, toss it all in the blender and that's the base of the soup (plus some chicken stock).  Also cube pork, toss with salt and pepper and then coat with flour.  Brown in a pan with some olive oil and add to the soup.  Let simmer for a few hours.  We then thicken it and serve it over rice like a stew.

Plated

 

Or this?

Yup, that's the stuff.

Making Porchetta tomorrow but I couldn't find the specified pork shoulder with the skin on so I got a huge pork belly instead. 

 

Very nice, Al.  I looked for ribs to do today but evidently there was a run on them and there was only one small package left.  There's always next weekend.

All this talk of chili verde got me inspired.

 

Put two pork shoulders in a Trader Joe’s Spiced Apple Cider brine. Going to start early in the morning. Will be using the mazed-shaped Amazin for longer smoke production. Will provide pics!

Sounds really good!

20 hours ago, n_maher said:

All this talk of chili verde got me inspired.

 

Fax is on!

Results of the Belly Porchetta:

 

that looks amazing

It tasted amazing too!

I never liked corned beef, so chorizo hash because, why not?

So, the A-Maze-N was a bit of a fail. I left the pellets outside not really thinking about it and I think they absorbed water. They just wouldn’t stay smoking. Things turned out well enough despite no smoke flavor.

Today, I did three different quick pickle variants and just got them in the fridge:

Spatchcocked chicken

1 minute ago, grawk said:

Spatchcocked chicken

Looks good. Doing one in about an hour.

That was the best chicken I’ve ever made I think. Certainly in the running.

Chicken good.