Posts Tagged With: garbanzo

Posole Rojo

Mexican Soup

POSOLE ROJO

INGREDIENTS – PORK

3 pounds pork shoulder or leg
60 ounces canned-garbanzo beans (aka chickpeas)
2 bay leaves
7 garlic cloves (4 more later)
3 quarts water

INGREDIENTS – RED SAUCE

6 guajillo chiles or ancho chiles
3 ancho chiles or guajillo chiles
3 cups water
½ small onion (½ more later)
4 garlic cloves
1 tablespoon Mexican oregano or marjoram or oregano
½ teaspoon pepper
1 teaspoon salt

INGREDIENTS – FINAL

2 avocados
¼ head cabbage
4 red radishes
½ small onion
1 cup tortilla chips

SPECIAL UTENSIL

electric blender

Serves 16. Takes 2 hours 30 minutes.

PREPARATION – PORK/GARBANZO BEANS

Cut pork into 1″ cubes. Drain garbanzo beans. Cut 7 garlic cloves in half. Add pork, garbanzo beans, bay leaves, 7 garlic cloves, and 3 quarts water to 1st, large pot. Bring to boil using high heat. Stir occasionally. Reduce heat to low. Simmer for 1 hour or until pork cubes can be pulled apart easily with a fork. Skim off foam with spoon. Stir enough to prevent burning. Remove and discard bay leaves. Remove pork and garlic. Keep water in pot. Shred pork completely using 2 forks. Smash garlic bits with fork. Return pork and garlic to pot.

PREPARATION – RED SAUCE

While pork simmers, add 3 cups water to 2nd pot. Bring to boil. Seed guajillo and ancho chiles to pan. Roast at medium heat for 8 minutes until they start to soften. Stir occasionally . Add chiles to 2nd pot. Cover and remove from heat. Let chiles sit in water for 15 minutes or until they have completely softened. Cut ½ small onion into 4 pieces. Add guajillo chiles, ancho chiles, 4 garlic cloves, 4 onion pieces, and water from 2nd pot to blender. Set blender to puree and blend until pureed. This is the red sauce. Add red sauce, Mexican oregano, pepper, and salt to the pot containing pork and garbanzo beans. Simmer on low heat for 10 minutes. Stir occasionally.

PREPARATION – FINAL

Add red sauce/pork/garbanzo beans to bowls. Cut avocados into 16 pieces each. Shred cabbage. Mince ½ small onion. Slice radishes as thinly as possible. Spread avocado, cabbage, onion, radish, and tortilla chips evenly over bowls of red sauce/pork/garbanzo beans.

TIDBITS

1) The Italian peninsula in 1848. Peasants rioted against the nobles. The nobles suppressed the peasant uprising. Italians took up arms against their foreign masters. The foreign masters fought back. Bullets were positively whizzing everywhere.

2) Then the Second War for Italian Independence began in 1859. Armies marched all over the place. Bullets and cannonballs streaked against the sky. It was all too much for the simple chef, Fabio Marinara who determined to leave for America. His customers pleaded for him to stay. “No,” said Fabio at length.

3) So, the plucky Italian sold all his possessions and bought a ticket to New York on the SS Seaweed.

4) But he boarded instead the SS Flan to Veracruz, Mexico. But that was okay, for Mexican food was love at first sight for Fabio. “Tacos, where have you been all my life?” thought Chef Mariana.

5) Well, across the Atlantic Ocean. But anyway, Chef Fabio opened up a restaurant on the Gulf of Mexico. Within weeks, he perfected this soup, the posole rojo.

6) People loved his soup. They’d burst out singing, “Posole Rojo” everytime this food of the gods went by their tables.

7) A Italian lyricist, Giovanni Capurro heard these outbursts of ecstasy. He thought they were referring to Veracruz’s magnificent red sunsets. He interpreted them to say, “O sole rojo” or “O my red sun.”

8) But Capurro found that the song burgeoning within his heart flowed much easier when he tweaked the words to “O solo mio” or “O my sun.”

9) He took his song back to Naples. Capurro’s song has been an enduring global hit ever since. “O Sole Mio” has even been sung twice on Sesame Street. Now you know.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

Couscous

Algerian Entree

COUSCOUS

INGREDIENTS – STEW

1½ pounds boneless chicken or lamb
½ teaspoon cinnamon
⅛ teaspoon clove powder
½ teaspoon coriander
½ teaspoon pepper
½ teaspoon salt (⅛ teaspoon more later)
1 medium onion
2 cups chicken or lamb stock stock*
1½ tablespoons tomato paste
1 large carrot
1 zucchini
2 tablespoons olive oil (9 total teaspoons later)
2 tablespoons olive oil (7 total teaspoons later)

INGREDIENTS – COUSCOUS

1 cup couscous**
⅛ teaspoon salt
7 total teaspoons olive oil (3 times with 2 teaspoons and 1 time with 1 tablespoon)
about 1 cup water
1 cup cooked chickpeas (also called garbanzo beans)

* = This is an approximation. There should be 1″-to-2″ of liquid of space from the top of the liquid in the base pot to its lid. The couscous will get mushy if they come in contact with the water below.
** = This is couscous, the grain. Confusingly enough, the whole entree is also called couscous.

SPECIAL UTENSILS

double boiler (Similar to the more authentic couscousiere, but much easier to find.)
sonic obliterator

Serves 6. Takes 2 hours 15 minutes.

PREPARATION – STEW

Cut meat into 1″ cubes. Add meat, cinnamon, clove powder, coriander, pepper, and ½ teaspoon salt to large mixing bowl. Mix with hands until lamb cubes are well coated. Dice onion. Trim and cut carrot into and zucchini into 4 pieces each. Add meat cubes and 2 tablespoons olive oil to base pot, bottom part of double boiler. Sauté at medium-high heat for 10 minutes or until meat cubes are browned on all sides. Turn enough to ensure even browning. Remove meat cubes and set aside. Leave oil in base pot.

Add 2 tablespoons olive oil and onion to base pot. Sauté at medium-high heat for 5 minutes or until onion softens. Stir frequently. Return set-aside meat to base pot. Add chicken stock and tomato paste to base pot. (Again there should be 1″-to-2″ of space from the top of the liquid in the base pot to the bottom of the steamer basket.) Stir until well blended. Bring to boil at high heat.. Stir occasionally. Cover and reduce heat to low. Simmer for 20 minutes. Add carrot and zucchini. Cover and simmer for 20 minutes. Stir occasionally to prevent burning.

PREPARATION – COUSCOUS (the grain)

While stew simmers, add couscous and ⅛ teaspoon salt to medium mixing bowl. Mix by hand. Add 2 teaspoons olive oil. Mix by hand until couscous are well coated. Add water to bowl, about 1 cup, until couscous are just covered. Gently fluff couscous and let sit for 10 minutes.

Coat steamer basket, the top part of the double boiler, with 1 teaspoon olive oil. Put steamer basket on base pot. (It should fit snugly.) When steam comes into basket, add couscous. Cover and let entire double boiler steam for 10 minutes. (This is the 1st time the couscous will be steamed.)

Remove steamer basket. Let stew simmer uncovered while you perform the following steps. Remove couscous. Add couscous and 2 teaspoons olive to medium mixing bowl. Mix with fork until well coated. Add ½ cup water. Mix with fork until well blended.

Add couscous to steamer basket. Gently fluff couscous. Put steamer basket back on base pot. Do not cover. Continue to simmer at low heat for 10 minutes. Remove steamer basket. Add chickpeas. Stir once. (This is the 2nd time the couscous will be steamed.)

Remove steamer basket. Let stew simmer uncovered while you perform the following steps. Remove couscous. Add couscous and 2 teaspoons olive to medium mixing bowl. Mix with fork until well coated. Add ½ cup water. Mix with fork until well blended.

Add couscous to steamer basket. Gently fluff couscous. Put steamer basket back on base pot. Do not cover. Continue to simmer at low heat for 10 minutes. Remove steamer basket. Add chickpeas. Stir once. (This is the 3rd time the couscous will be steamed.)

Add couscous to large serving bowl. Fluff the couscous with a fork. Add meat cubes to center of couscous. Use slotted spoon to ladle chickpeas and veggies over meat and couscous. Serve to appreciative, adoring guests. If any person at the dining table gives you any guff at all, zap him with your sonic obliterator on him. You don’t need that sort of negativity in your kitchen. And you won’t be convicted, either. (See Courgette v Rhode Island, 1973)

TIDBITS

1) You really need a sonic obliterator in your kitchen. Sure, you could off a sassy guest with a kitchen mallet. But there would be a mess everywhere. You certainly don’t need a disorderly kitchen when you’re upset. With a sonic obliterator, the unappreciative oaf disappears completely, leaving your kitchen nice and tidy. And isn’t what all chefs want at the end of the day?

2) I also recommend strongly, Culinary Law and Precedents, 1973. It really is a must-have resource for the high-strung chef.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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