(corbis.com)
ACHIOTE & ORANGE PULLED PORK
(5-7 hours prep time, and at least 8 hours to marinade.)
(8-14 servings)

Real, slow-cooked bbq takes time, but this dish is truly worth it. Pile the succulent meat on bolillos or other small rolls, smeared with mayo, top with queso fresco, avocado slices, and a squeeze of lime. Or layer the sandwiches with chipotle coleslaw.

Maintain a temperature between 250-300F

ACHIOTE SEASONING PASTE:
3 ounces frozen orange juice concentrate, thawed
3 Tbsp achiote paste
2 Tbsp coarsely ground black pepper
1 Tbsp garlic powder
1 Tbsp crumbled, dried oregano
1 tsp cayenne

ORANGE "MOP" SAUCE:
3 ounces frozen orange juice concentrate, thawed
2 cups cider vinegar or white distilled vinegar
1 tsp coarse kosher or sea salt

COOKING & SERVING:
2 to 3 cups cherry or hickory wood chips
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro

Chipotle Coleslaw, rolls, mayonnaise, crumbled queso fresco, sliced
avocado, lime wedges, and/or salsa.


The night before you plan to barbecue, cut pork shoulder lengthwise into two equal pieces (to speed up for cooking), removing excess fat as needed. Combine seasoning paste ingredients in a smal bowl. Massage pork well with paste, then transfer to a large resealable plastic bag and refrigerate at least 8 hours.

About 45 minutes before you're ready to begin barbecuing, remove pork from refrigerator, and let sit at room temperature (this will speed up cooking.).

Combine mop-sauce ingredients with 1 cup water in a saucepan and warm up over low heat. Set aside 1/4 cup sauce to drizzle over meat just before serving.

Put wood chips in a bowl, cover with water, and soak at least 30 minutes.

Prepare grill for barbecuing. When temperature reaches 300F, lay meat on a cleaned and oiled cookng grate directly over drip pan and cover grill with lid.

Try to maintain a temperature between 250 and 300F throughout cooking.

After 1 hour, remove lid and using a heatproof brush, baste meat all over with mop sauce. Add 10 to 15 briquets to fire (or more if coals have burned down significantly) and scatter an additional 1/3 cup drained soaked sood chips over coals. Check water level in drip pan, add more water as needed. Cover and keep smoking meat, maintaining grill temperature.

Repeat process (mopping meat, adding 10 to 15 briquests and 1/3 cup chips, checking water level every hour, turning occassionally, until internal temperature of each pork piece reaches 190 degrees and meat shreds easily, 1 1/2 hours per pound (3 - 5 hours total). If thermometer reads 190 degrees but meat isn't tender, cook 30 minutes more.

Lift meat from grill and wrap in a double layer of heavy-duty foil, sealing tightly. Let meat steam at room temperature for about 30 minutes, then unwrap, reserving any juices that have accumulated in foil.

When meat is cool enough to handle, pull it apart into large pieces. Discard excess fat. Shred meat with your fngers or a pair of forks. Toss shredded meat with green onions and cilantro and drizzle with reserved juices and reserved mop sauce to taste. Serve pork with Chipotle Coleslaw and your choice of condiments.







(Historic Alvero Street, Los Angeles)
ARRACHERAS (Grilled Skirt Steak)
(6-8 servings)

2 (1 to 1 1/2 pound) skirt steaks, trimmed of excess fat
1(12-ounce) bottle or can beer
1/4 cup each fresh orange juice and lime juice
2 to 3 Tablespoons chipotle hot sauce, plus more for serving
2 Tablespoons minced garlic
1 1/2 Tablespoons coarse kosher salt
1 1/2 teaspoons ground cumin
3 large red onions, cut into 1/2-inch thick slices
vegetable-oil spray
12 flour tortillas (8" rounds), warmed
lime wedges

Cut each steak in half crosswise, Put in a large resealable plastic bag, Stir together beer, oranges, juice, lime luice, hot sauce and garlic, then pour over steaks. Seal bag, and refrigerate at least 5 hours and up to overnight.

Prepare charcoal grill for medium high heat. Keep a spray bottle fille with water on hand for flare ups.

Drain meat and discard marinade. Blot dry with paper towels. Mix salt and cumin and rub into meat. Spray onions lightly with oil and set with steaks, on a cleaned and oiled cooking grate. Do not cover. For medium-rare donneness (cut to check), grill steaks 3-4 minutes per side if less than 1/2 inch thick. add 1 more minute per side if more than 1/2 inch thick. Turn steaks at least once while grilling (more if juice starts to pool on surface.) Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total.

After removing steaks from the grill, let rest 5 minutes (so juices redistribute through the meat) before slicing. With a sharp knife at a a slight diagonal, cut across grain into thing strips. Serve meat and onions wit tortillas, lime wedges, salsa y cervesa.







(Old Town San Diego)
Chipotle Beef Chili w/Lime Crema
(6 - 8 servings)

3 pounds ground beef
3 cups chopped onions
6 garlic cloves, finely chopped
1/2 cup chili powder
2 (14 1/2-ounce) cans beef broth
1 cup canned, crushed tomatoes with added puree
1/2 cup stout or dark beer
2 Tablespoons minced canned chipotle chilies

2 Tablespoons yellow cornmeal
2 (15 1/2-ounce cans black beans, drained, rinsed

1 1/2 cups sour cream
2 Tablespoons fresh lime juice
1 Tablespoon grated lime peel

Corn tortillas


Heat heavy large pot over high heat. Add beef; saute until cooked through, breaking up meat with spoon, about 8 minutes. Transfer to large bowl. Add onions and garlic to same pot. Saute until oinons are tender, 8 minutes. Add chili powder. Saute until fragrant, 3 minutes. Add beef, tomatoes, stout and chilies. Cover partially; simmer until chili is thick, stirring often, about 1 hour and 10 minutes.

Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)

Whisk sour cream, lime juice and lime peel in small bowl. Season with salt.

Spoon chili into bowls. Spoon lime crema atop chili.

Serve with chips.







(A stairwell from the patio at El Cordova Hotel in Coronado)
CHILE DUTCH BABY
(4 servings)

the shell:
1/4 cup unsalted (sweet) butter
3 large eggs
3/4 cup whole milk
3/4 cup all-purpose flour (1/2 semolina?)
1Tablespoon fresh minced jalapeno chiles
green onions and cilantro to taste (optional)

the salsa:
1 cup chopped firm ripe avocado
1 cup chopped firm ripe tomato
1/2 Tablespoon minced fresh jalapeno chiles (we prefer red)
1Tablespoon lime juice
green onions and cilantro to taste (optional)

Mix all the salsa ingredients well, place in the refrigerator.


First, I heat a shallow 2 - 3-quart cast iron skillet, and heat in to 425F oven.

Meanwhile, in a blender or food processor, whirl eggs and add milk until blended. Add flour and whirl until smooth.

Place the 1/4 cup butter in the heated pan, return to preheated oven, and bake until butter has melted (3 - 4 minutes). (I tend to watch it closely, so it doesn't brown.)

Quickly add the 1 Tablespoon of chiles to the batter (in the food processor) and whirl just to blend. Remove pan from oven, and immediately pour batter into hot baking dish over melted butter.

Return pan with batter to the oven and bake until Dutch baby is puffed and well-browned, about 20 minutes. (Turn your oven light on, and DO NOT open the oven door...your dutch baby will fall.)

(Play with this recipe, with onions, cilantro, olives, etc.) Enjoy.







GREEN-CHILI CHEESE PUFF
(6 servings)

4 fresh poblano chilies (about 3/4 pound)
2 Tablespoons unsalted butter
1/4 cup all-purpose flour
3/4 teaspoon salt, or to taste
1/2 teaspoon baking powder
6 large eggs
1 cup cottage cheese
1/2 pound freshly grated Monterey Jack cheese (about 2 cups)
fresh tomate salsa, as an accompaniment

Prehet oven to 350F.

Roast and peel poblanos, cut chilies into 1/2-inch dice. Melt butter. Into a small bowl sift together flour, salt, and baking powder. In a large bowl with an electric mixer, beat eggs until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and beat well. Stir in chilies and pour mixture into pie plate. Bake custard in middle of the oven until top is puffed and golden brown and tester come out clean--30 - 35 minutes.

Serve cheese puff immediately (it will fall slightly) with fresh salsa.







SALSA VERDE

1 pound fresh tomatillos, husked and washed or 2 (13-ounce) cans, drained
fresh hot chiles to taste (3 jalapenos, or 3 serranos, or 1? habanero)
5 - 6 sprigs fresh cilantro (coriander leaves) (optional)
1 small onion, chopped
1 large clove garlic, chopped
1 Tablespoon vegetable broth
2 cups vegetable broth
salt to taste

Boil the fresh tomatillos and chiles in salted water to cover, until tender. About 10 - 15 minutes. Drain. (just drain if you're using canned, lol.)

In a blender or food processor puree chiles and tomatillos along with the cilantro, onion and garlic; ( If using a blender, stir well, but make sure the mixture still has some texture.)

Heat the Tablespoon of vegetable broth in a large skillet over medium high heat. When hot, pour in puree all at once and stir constatnly for 4 to 5 minutes until sauce gets darker and thicker. Add the 2 cups of broth, return to a boil, reduce heat to medium and simmer until thick enough to coat a spoon, about 10 minutes more. Add salt to taste.







(from Sunset)
Basic Tamale Dough with Sweet Roasted Corn Recipe

2 cups corn kernels, fresh off the cob
1 1/2 cups masa harina
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cumin
3 tablespoons softened butter
1/3 cup lard, shortening, or duck fat
3/4 cup plus 3 tablespoons water
10 fresh corn husks

Preheat oven to 350F.
Cook the corn in a nonstick pan, stirring constantly, until it is sweet and golden brown -- you want the natural sugars to come out.

Mix the masa, baking powder, salt, and cumin thoroughly together. In another bowl, beat the butter and fat together until very light and creamy, about 5 minutes. Add the corn and beat for 1 minute. Gradually beat in 3 tablespoon of masa mixture, then 3 tablespoons of water until light and fluffy, about 1 minute. Continue beating in the masa and water, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes.

Place 1 husk on a flat surface and put about 3 tablespoons of dough in the center. Form it into a cylinder, leaving 1-inch on each end. Place your filling inside(meats, olives, chilies, vegetables, fruits(your choice)) then fold the sides of the husk to the center to overlap. At this point you can tie them or fold the pointed end over the center of the tamale. Repeat with remaining filling.

Place the tamales seam side down on a 4-inch square piece of foil. Fill the foil with 1 tablespoon of water and seal the foil closed, seam on top.


Place in the oven and bake for 30 minutes.






MICHELLE'S FAVORITE-IST EVER POPPERS

For Beer Batter:
2 Cups flour
2 Eggs
Dash of Baking Powder
1 (12-ounce) can of Beer (Not Dark Beer)
1 Tablespoon of Emeril's Southwestern Bam
Mix all ingredients well. Let sit in a cool spot on your counter
(Not in the refrigerator!)
for about an hour.
(When it's bubbling, it's ready.)

For the peppers:
12 Red jalapeno peppers
4 ounces each of grated Cheddar and grated Monterey Jack cheeses
Corn oil for deep frying

The most important part of this recipe is: never use green jalapenos.
Use only the best red jalapenos available.
Remove as little of the tops as you can, so that you can still
clean the seed-pods from the insides of the peppers.

After "gutting" the insides, place them upside-down on
paper towels to dry.
Then stuff with the grated cheese mix.
We fry them in our electric skillet with about
1 1/2" of corn oil, at 350F.

Remove them from cooking oil with a slotted spoon, and
allow them to drain on paper towels.
These are best served warm, but that won't ever be a problem.
The poppers move faster than you do!





POTATO-GREEN CHILE GRATIN
(6 servings)

6 fresh green Anaheim or poblano chilies (3/4 pound) (I prefer doubling this, and making 4 layers)
1 package cheddar cheese
2 cups heavy cream
1 large garlic clove
2 pounds yukon gold potatoes
Kosher salt

(use a mandolin slicer, if possible)

Preheat oven to 375F

Lay chilies on their sides on rack of a gas burner and turn flame on high. (Or put chilies on rack of broiler pan about 2 inches from heat.) Roast chilies, turning with tongs, until skins are blackened, 5 - 8 minutes. Transfer chilies to a bowl and let stand covered, 15 minutes.)

Rub skins off chilies with paper towels and discard stems and seeds (if desired, devein to further reduce heat.) Cut the chilies inot 1/4-inch-thick strips.

Bring cream with garlic just to a simmer and remove from heat. Peel potatoes and cut crosswise into 1/16-inch thick slices using a mandolin.

Arrange one-third of potatoes evenly in bottom of a well-buttred 1 1/2 quart shallow baking dish, overlapping them slighlty and sprinkle them with salt to taste, and 1/2 the chilies. Repeat ending with a layer of potatoes. Remove garlic from cream and pour cream over potatoes. Cover dish with foil and bake in lower thrid of oven for 45 minutes. Remove foil and bake, basting the top occasionally, until golden brown on top and bubbling, about 30 minutes more. Cool slightly before serving.

note: Gratin can be cooked 1 day ahead, then cooked completely before being chilled, covered. Bring to room temperature before reheating, covered, in a preheated 350F. oven.







(from Fiesta on Riverwalk, San Antonio)
BEER-BATTERED SHRIMP with CHIPOTLE DIPPIN SAUCE
(4 servings)

corn oil for frying

dipping Sauce:
1/2 cup soy sauce
1 Tablespoon chipotle pepper, in adobo sauce
1 Tablespoon ginger, minced
3 Tablespoons lime juice
1 Tablespoon mirin

batter:
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 Tablespoon salt
1 (12-ounce) lite beer

1 pound (21 - 25 pieces) shrimp, peeled and deveined

Preheat oil to 365F.

In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.

In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away, cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. (Holding on to the "tails", gently shake to remove excess batter), place into heated oil, and using slotted spoon, carefully fry in hot oil for 5 - 6 minutes or until golden brown. Cook in batches to avoid over-crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.

Bet this recipe could work for the base of shrimp tacos too.







Jacque (Rios) with her Calabacitas.
SAN JUAN CAPISTRANO – A 208-page cookbook – filled with recipes from San Juan community members and elsewhere, including cocoa fudge cookies by the Mission's late pastor Monsignor Paul Martin – is now on sale.

The book has 182 recipes for breakfast, lunch and dinner, along with desserts and appetizers. There is a recipe for Jalapeño Pineapple Cole Slaw, Streusel Coffee Cake Muffins, Almond-Apricot Biscotti, Veal Piccata (California Style) and Tostada Quiche.

Some special fare: "Calabacitas de la Familia Rios" – or stir-fried zucchini with fresh corn, garlic and onions – by Juaneno/Acjachemen Nation descendant and performer Jacque Nunez; "Pozole" by mission pastor Father Arthur Holquin and "Kaiserschmarren" or an Austrian pancake by Gov. Arnold Schwarzenegger. There are also recipes by San Juan restaurants such as Cedar Creek Inn, El Adobe Restaurant and Sarducci's Capistrano Depot.

The 75-member Women's Guild volunteers its time for the preservation, education and conservation activities of the mission. It raised $85,000 through bake sales, events and donations to produce the book. Nunez's recipe goes back generations. "I think it's important to share," she said. "We come from a long line of people who like to cook."

Calabacitas de la Familia Rios
(errrr, edited by la familia del okers) Jacque Rios, "The Bells are Ringing: A Call to Table", Mission San Juan Capistrano's Women's Guild
(8 servings)

1/4 cup of corn oil
2 zucchinis, 2 yellow zucchinis and 2 yellow crookneck squash (all pre-grilled and sliced)
2 cloves of garlic, roasted and "smashed"
2 shallots, finely diced
2 freshly roasted Anaheim chili peppers, seeded and sliced
1 (16-ounce) can whole tomatoes, undrained
2 cups freshly grilled corn, from cobs
salt to taste
freshly ground pepper to taste
1/4 cup cotijocheese (optional)
1 cup pine nuts, pre-sauteed in a bit o' butter (optional)

Heat oil in large skillet over high heat. Add zucchini and quickly stir-fry 1-2 minutes. Add garlic, onions and peppers and continue to stir-fry, 3-5 minutes, or until vegetables start to wilt and turn slightly brown. Add can of tomatoes (including juices), drained corn, salt, garlic salt and pepper. Bring to a boil, then reduce heat, cover skillet, and simmer 15-20 minutes.
Just before serving, sprinkle cheese on top. (optional)






Chicharrones de Queso con Tomatillo-Radish Salsa y Tortillas
(6 servings)
5 tomatillos (about 1 1/2 cups), peeled of their husks and finely diced
1 cucumber (about 1 cup), peeled, seeded and finely diced
1 small bunch (about 1 cup) radishes, trimmed and finely diced
2 jalapenos, seeded and finely diced
zest and juice of 2 large limes
2 Tablespoons salt
12 corn tortillas
1 pound (about 3 cups) Monterey Jack cheese, coarsely grated wtih a box grater

the salsa: In a large bowl, combine the tomatillos, cucumber, radishes, jalapeños, lime zest and juice, olive oil, cayenne pepper and salt. Toss to combine, then transfer to a nonreactive container, cover and refrigerate overnight.

the tortillas. Heat the oven to 350F. Wrap the tortillas in a damp towel and place the towel on a baking sheet. Heat the tortillas just until warmed through.

Heat an 8- to 9-inch diameter nonstick skillet over medium-low heat. Scatter one-half cup grated cheese in a circle, about 7 inches in diameter. As the cheese melts, spread it evenly across the pan so it cooks evenly, spreading the cheese further out to the edges of the pan as it melts. Rotate the pan as needed so the cheese cooks evenly. Once the cheese starts to crisp on the bottom and lightly color on the top (6 to 7 minutes) blot dry and continue cooking until golden brown, another minute or two.

Using a plastic spatula, remove the cheese from the pan. Immediately form the cheese into a cone or drape it over a rolling pin, using a spatula and being careful, as the cheese is quite hot. It will cool very quickly, becoming crunchy and keeping whatever shape you form it into. Cool on paper towels and repeat until all of the cheese has been used. Serve the chicharrónes with the warm tortillas and a bowl of salsa.







Chipotle Black-Bean Vegetable Soup
Adapted from Beth Hensperger's "Not Your Mother's Slow-Cooker Recipes for Two"
(4-6 servings)

Start cooking this zippy, deeply flavored black bean soup at breakfast time, in a 5-quart slow cooker, and it will be ready for lunch. Non-vegetarians can add a hambone or 1 link of andouille or smoked sausage. May be frozen for up to 3 months.

3 (15-ounce) cans black beans, rinsed and drained (or 6 cups home-cooked)
1 medium onion, finely chopped (about 1 cup)
2 small carrots, coarsely chopped (about 1/2 cup)
1 rib celery, diced (about 1/4 cup)
1/3 cup minced red bell pepper
1 chipotle chili pepper, en adobo, cut into small pieces
4 1/2 cups low-sodium veggie or chicken broth
1/4 teaspoon dried marjoram
1/4 teaspoon ground cumin
Kosher or sea salt to taste
shredded Monterey Jack or cheddar cheese, sour cream and lime wedges for garnish

Combine the drained black beans, onion, carrots, celery, red bell pepper, chipotle chili pepper, broth, marjoram, chili powder and cumin in a 5-quart slow cooker; stir to combine. (If using meat, submerge it in the center of the mixture.)

Cover and cook on HIGH for 3 1/2 hours, stirring once or twice during that time. The soup will thicken slightly as it cooks. Working in batches (remove meat first) it before pureeing it to smooth texture, in either a food processor, or with in immersion stick blender. Add salt to taste

Ladle into bowls; top with grated cheese and a dollop of sour cream, and lime wedges on the side.







Tomato y Tomatillo Soup

Serve w/seafood (shrimp, crabmeat, mussels on the side?)
(6 first-course servings)

1/2 pound fresh tomatills, husked, rinsed and quartered
1 1/2 pounds tomatoes, chopped and divided
1/2 cup onion? divided
1 fresh serrano, coarsely chopped (including seeds?)
1 Tablespoon red-wine vinegar
2 Tablespoons olive oil

1/2 cup chopped cilantro
(hold my portion of sewer plant)

Puree tomatillos, half of tomatoes, and half of onion? with
chile, garlic, vinegar, and 1 teaspoons salt in a blender to smooth.
Force through a medium-mesh sieve into a bowl, discarding solids.
Stir in remaining tomatoes and onion, water, oil.
Decorate with sewer plant.
Chill until cold, at least 1 hour and up to 4 hours.







(Carne asada and egg breakfast at the Greenleaf Cafe in Whittier)













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