So that's what happened to Carnie Wilson.
EDIT: Just now as I'm typing the name "Carnie" does it strike me that it's the same word as "Carny," as in "Carny-folk." Who would do that to their kid?
Do have any secret recipes that you can't share?
- Thread starter Jersey Girl
- Start date
EDIT: Just now as I'm typing the name "Carnie" does it strike me that it's the same word as "Carny," as in "Carny-folk." Who would do that to their kid?
AZZenny
Registered User
I have a turkey green chile recipe adapted years ago from a pork one that is dynamite, and I'll be happy to share it if anyone wants. I just subbed in dark meat turkey, as I recall, so no reason you can't sub in pork. Then Schudt can critique specific ways ingredients could be altered and preparation improved, as is normal in the evolution of recipes, and his M-I-L will be none the wiser, and her recipe's integrity preserved.
schutd
ASFN Addict
I dont know you from Adam, but you really know how to get the ole catholic guilt rollin!
OK, Ill put together my version of the stew and then y'all can riff to your hearts delight. Give me some time to rectify this with myself. Jerks.
I'm just giving you a hard time, man. You don't have to sell your soul for ASFN (though if you do you get a spiffy t-shirt that says so).
I don't know any Adams either.
Divide Et Impera
Registered User
I would REEEEEALLY like at least some rendition of that recipe. I don't eat pork, so I would substitute beef, but DAMN that sounds good....
There's our answer. He can post the entire recipe with beef listed, and all of us (except DEI & kin) could decide that we would like it with pork better.
jenna2891
potential get-away driver: go!
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jenna2891
potential get-away driver: go!
- Joined
- Aug 16, 2005
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- Reaction score
- 4
schutd
ASFN Addict
Heres my version, y'all figure oout how to make it easier...
I make a salsa verde with roasted tomatillos, a serrano pepper, garlic and cilantro. Pureed in a blender. 2 cups will do
I peel about 8 whole tomatoes, take out the seeds.
I get me a 6 lb pork shoulder, take it off the bone, and dice it into 2 inch cubes. I cut the bone into 3 pieces.
I heat a large enameled cast iron dutch oven to high, I add some oil, season the pork generously with S and P and then I sear the pork in small batches (too much and it steams and steamed meat is gross) until browned all over. When I'm done with the last batch, I usually have a bunch of browned up bits stuck to the bottom of the pot. Thats awesome. Tend to those and make sure they dont burn thoughout the process. Pour in some chicken stock (I make my own) and scrape up all the bits from the bottom of the pan with a wooden spoon. I then add all the pork, the bones, and add more chicken stock until everything is covered by about an inch. I season the concoction to taste and add garlic powder to taste. I bring the whole mess to a simmer and then turn it WAY donw so it barely bubbles. Seriously, you could boil any meat to tenderness but when the temp is too hot, you leech out the meats natural juices as it cooks and then you get tender, but lame and dry meat. Keep it at barely a bubble for a couple hours. Skim the scum and stuff that rises during this time. After two hours, remove the meat, and strain the liquid through a fine mesh sieve (to get rid of any nasties) into another pot or bowl or whatever. but dont spill it. Its liquid gold at this point. Put the pork back in, re add the liquid, add your tomato florets (thats what a peeled, gutted, quartered tomato piece is called) your salsa verde and about 10 roasted peeled and sliced hatch green chilis (if it aint hatch season use poblanos.I cant stress enough the importance of roasting and peeling your own chilis for this recipe, or go to the swap meat and buy them roasted and peeled, but fresh is EVERYTHING). Add more if you like it hotter, hell add a can of diced green chilis too, just make sure its chilitastic. Oh, yeah, to mellow the burn remove the seeds. To kill your ********, dont. Simmer at the same temp for another 45 minutes or so to allow the flavors to marry. Its done when the pork falls the hell apart when you pull it out of the liquid. Serve in bowls with fresh flour tortillas and remember the day you sent my soul to hell you bastards.
I make a salsa verde with roasted tomatillos, a serrano pepper, garlic and cilantro. Pureed in a blender. 2 cups will do
I peel about 8 whole tomatoes, take out the seeds.
I get me a 6 lb pork shoulder, take it off the bone, and dice it into 2 inch cubes. I cut the bone into 3 pieces.
I heat a large enameled cast iron dutch oven to high, I add some oil, season the pork generously with S and P and then I sear the pork in small batches (too much and it steams and steamed meat is gross) until browned all over. When I'm done with the last batch, I usually have a bunch of browned up bits stuck to the bottom of the pot. Thats awesome. Tend to those and make sure they dont burn thoughout the process. Pour in some chicken stock (I make my own) and scrape up all the bits from the bottom of the pan with a wooden spoon. I then add all the pork, the bones, and add more chicken stock until everything is covered by about an inch. I season the concoction to taste and add garlic powder to taste. I bring the whole mess to a simmer and then turn it WAY donw so it barely bubbles. Seriously, you could boil any meat to tenderness but when the temp is too hot, you leech out the meats natural juices as it cooks and then you get tender, but lame and dry meat. Keep it at barely a bubble for a couple hours. Skim the scum and stuff that rises during this time. After two hours, remove the meat, and strain the liquid through a fine mesh sieve (to get rid of any nasties) into another pot or bowl or whatever. but dont spill it. Its liquid gold at this point. Put the pork back in, re add the liquid, add your tomato florets (thats what a peeled, gutted, quartered tomato piece is called) your salsa verde and about 10 roasted peeled and sliced hatch green chilis (if it aint hatch season use poblanos.I cant stress enough the importance of roasting and peeling your own chilis for this recipe, or go to the swap meat and buy them roasted and peeled, but fresh is EVERYTHING). Add more if you like it hotter, hell add a can of diced green chilis too, just make sure its chilitastic. Oh, yeah, to mellow the burn remove the seeds. To kill your ********, dont. Simmer at the same temp for another 45 minutes or so to allow the flavors to marry. Its done when the pork falls the hell apart when you pull it out of the liquid. Serve in bowls with fresh flour tortillas and remember the day you sent my soul to hell you bastards.
schutd
ASFN Addict
If your going to use beef, use a cheap cut. I LOVE shanks (can be hard to find) or any roast. Any butcher worth his salt could recommend a good cut, suitable for BRAISING. Thats the technique were using here people. A wet cooking meathod at barely a simmer, where the protein is covered by the liquid is called what now kids? Say with me: A Braise. My FAVORITE technique. It allows you to makee friggin gold outta cheap garbage cuts of meat. Wait until you get comffortable enough to get some lamb shanks and do those. Holy crap. Hmmmm. Maybe l;amb would be good in this, I dont know, it can be a little gamey and you really want to acccent to fresh chili flavor If you get a beef roast with no bone, ask for some veal bones from your butcher and throw a couple in. The natual gelatin in the bones gives the broth body. In fact, when the stew is totally cooled, it should look like green chili jello.
If schutd grows a conscience & deletes the recipe, y'all are outta luck.
Last edited:
schutd
ASFN Addict
But thats the thing. Y'all have garnered a recipe that is in its essence, unshareable. I expect you to NOT share beyond yourself. Whoever takes this recipe can have it. But no linking friends to it, and no sharing. Im trusting you.
you have my word that I will not give it to anyone, then.
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