If you ask me, the very best part of blogging isn't always about the food, but about the camaraderie associated with the food. We food bloggers are a group of people who are bursting at the seams with passion and it's that passion that unites us. That's why when one of our very own writes a cookbook we all feel proud and honored. We understand the meaning behind the cookbook and realize that someone's dream, much like our own, was able to come true....all through blogging. Something that started on a whim, as a hobby, grew to achieve maximum potential. So, my congratulations to Lisa Fain of the popular blog
Homesick Texan for writing one drop dead gorgeous cookbook full of amazing recipes, gorgeous photos, and heartfelt stories.
I am so happy to be a part of
The Homesick Texan Cookbook Spotlight & Cook-off and want to thank my friend Heather of
girlichef for inviting me to join. Cooking these recipes on my own is great, but cooking these recipes together with a group of friends is ten times better. In the next few weeks we will be highlighting lots of tasty and beautiful food, the food of Texas. It's going to be a fun ride.
First up, and
very memorable, are these
Pork Tacos prepared
Dallas Gas Station Style. Now, I've never looked forward to filling up at a gas station before, but if I ever get to Texas, the gas station is the first place I'll go! These pork tacos were undeniably delicious. Tender chunks of cubed pork tossed in a thick paste of pasilla chiles, chipotle chile, garlic, and seasonings stuffed into a corn tortilla and topped with cilantro and diced yellow onion...I'm not just talking good. I'm talking you will rave about it good. The aroma of that pork cooking will have everyone rallying around the dinner table waiting to be served. The food will be inhaled and all will be silent. After dinner you will find yourself looking through T
he Homesick Texan book, just looking for another winner to prepare for your family. Yes, they are that good!
Pork Tacos, Dallas Gas Station Style
Adapted from The Homesick Texan by Lisa Fain
Serves 4-6
For the Pork:
4 dried pasilla chiles, stems and seeds removed
2 pounds pork shoulder
1 canned chipotle chile in adobo
4 cloves garlic, chopped
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 cup orange juice
1/4 cup pineapple juice
1 tablespoon white vinegar
2 tablespoons olive oil
salt, to taste
1 tablespoon vegetable oil
For the Tacos:
6 jalapeno chiles
Tortillas, either corn or flour
1/2 cup chopped cilantro
1/4 medium yellow onion diced
1 lime, cut into wedges
salsa, for serving
In a dry skillet heated on high, toast the pasilla chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 3 minutes.
While the pasilla chiles are soaking, rinse the pork and trim the fat. Cut into half-inch size pieces.
Once the pasilla chiles are hydrated, drain and rinse the chiles. Place the chiles in a blender along with the chipotle chile, garlic, oregano, cumin, orange juice, pineapple juice, vinegar, and olive oil. Blend until a smooth puree forms. Taste and add salt.
Toss the diced pork with the chile puree, place in a nonreactive container, and store covered in the refrigerator for 8 hours.
Before cooking, let the pork sit at room temperature for 30 minutes. To cook the pork, heat the vegetable oil in a large skillet on medium. Fry the pork in the skillet for 15 minutes, stirring occasionally.
Note: I did question whether or not the pork would be tender after only cooking 15 minutes. If the pieces of pork are kept small then they are fairly tender. Of course, the pork does benefit from the addition of a little water and an additional hour or so of simmering on the stove.
While the pork is cooking, place the jalapenos under the broiler and cook for 10 minutes, or until blackened, turning once. Serve pork in warm tortillas, topped with cilantro and onions, along with the roasted jalapenos, lime wedges, and salsa on the side.
Now, I've talked beans with you before. To say I love beans is a serious understatement. In fact, I love beans so much I would have to tell you that there's no way I could be a fair judge when it comes to bean recipes. They're all winners to me. That's why I sought out the opinions of everyone else at the table and I'm happy to say that everyone around the table loved these beans...and we're talking about folks who could take 'em or leave 'em most the time.
My beans cooked for a bit longer than what's called for in the book and therefore they didn't hold their shape as beautifully as some of the others who prepared them. I'm not mad about that. I think I actually preferred them a little on the refried side anyway. At any rate, they were slightly smoky, slightly spicy, full of flavor and extremely good. The recipe makes a huge batch and my batch is nearly gone. I'd definitely make these again.
Austin-Style Black Beans
Adapted from The Homesick Texan by Lisa Fain
Serves 8-10
1 pound dried black beans
1 tablespoon vegetable oil
1 medium yellow onion, diced
1 carrot, diced
4 cloves garlic, minced
2 canned chipotle chiles in adobo, chopped
1/2 cup chopped cilantro, divided
1/2 teaspoon ground cumin
1 tablespoon tomato paste
1/4 cup lime juice
salt, to taste
Rinse and sort through the beans, removing any stones and shriveled beans. Place the beans in a large pot and cover with 1 inch of water. Bring to a boil and then cook for 15 minutes. Drain and rinse the beans in a colander in the sink. Return the empty pot to the stove and on medium-low heat, warm the vegetable oil. Add the onions and carrots to the pot and while occasionally stirring, cook until the onions are translucent and the carrots are lighter, about 8 minutes. Add the garlic to the pot and cook for 30 more seconds.
Return the beans to the pot, along with the chipotle chiles and 1/4 cup of cilantro. Cover with 2 inches of water, bring to a boil, and then turn the heat down to low and simmer uncovered for 1-1/2 hours. After 1-1/2 hours, add the remaining cilantro, cumin, tomato paste, and lime juice. Taste and add salt. Cook uncovered for 30 more minutes or until beans are tender (the ultimate cooking time will depend on the freshness of your beans). When done, smash a few beans against the side of the pot with a spoon to thicken the broth. Stir the pot and serve.
This is a list of all of the bloggers who are part of The Homesick Texan Cookbook Spotlight and Cook-Off : *This post is part of
The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by
Hyperion and hosted at
girlichef*
