Slim's Last Chili Verde

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There is a saloon down in the Georgetown district of Seattle that offers award winning chili (several kinds, in fact), beers and live music off the back of an old Ford pickup truck. This laid back lazy kind of place has a Chili Verde that is outstanding.

The name of this roadhouse kind of joint is Slim’s Last Chance Chili Shack and Watering Hole and it’s all that the name says and more. I now offer you the following recipe:

  • 1 cup olive oil, divided
  • 5 cups onions, diced
  • 1/2 cup garlic, chopped
  • 1/3 cup Serrano pepper, chopped
  • 1/3 cup jalapeno, chopped
  • 5 lbs pork shoulder, diced into 1/2 inch cubes
  • 1 quart chicken broth
  • 20 Anaheim chilies
  • 15 tomatillos
  • 3 tablespoons garlic powder
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground coriander
  • 2 teaspoons salt
  • 1/2 cup masa harina

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a medium saucepan over medium heat, add olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
  3. Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
  4. Meanwhile, place the Anaheim peppers on a sheet pan. Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
  5. Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes. Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
  6. Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
  7. In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
  8. Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.

Read more at: http://www.food.com/recipe/slims-last-chili-verde-466014

Lalab Platter with Sambal Terasi

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Indonesian cuisine is diverse, in part because Indonesia is composed of approximately 6,000 populated islands. Many regional cuisines exist, often based upon cultural and foreign influences.

Throughout its history, Indonesia has been involved in trade due to its location and natural resources. Indonesia’s indigenous techniques and ingredients were also influenced by India, the Middle East, China, and finally Europe.

Spanish and Portuguese traders brought New World produce even before the Dutch came to colonize most of the archipelago. The Indonesian islands The Moluccas (Maluku), which are famed as “the Spice Islands”, also contributed to the introduction of native spices, such as cloves and nutmeg, to Indonesian and global cuisine.

Sundanese cuisine is the cuisine of the Sundanese people of Western Java. Sundanese food is characterized by its freshness. Unlike other Indonesian regional cuisines, Sundanese cuisine offers a simple and clear taste; ranging from savoury salty, fresh sourness, mild sweetness, to hot spicy. The dish for today is characteristic of Sundanese cuisine and is called Lalab Platter with Sambal Terasi, an Indonesian crudité tray.

Lalab Platter With Sambal Terasi

Sambal Terasi:

  • 10 Thai chiles
  • 3 arbol chili peppers
  • 2 tomatoes
  • 1 tablespoon shrimp paste (vegetarian) or 1 tablespoon yellow bean paste (vegetarian)
  • 1 teaspoon salt
  • 1 tablespoon dark brown sugar or 1 tablespoon granulated sugar
  • 1 tablespoon lemon juice

Vegetables:

  • 2 cups cabbage, sliced
  • 1 large cucumber, sliced
  • 2 cups lettuce, sliced
  • 1 cup sour papaya, sliced
  • 2 cups green beans, cut into 1 inch pieces
  • 2 cups small tomatoes, quartered
  • 1 cup fresh basil, minced
  • 2 cups spinach leaves
  • 1 green eggplant, thick sliced (small)

Directions:

  • Put all chili peppers and tomatoes in a blender or a food processor; add in a little bit of water. Blend them until they look like juice. Heat the frying pan, Add in shrimp paste and dry fry for 1 minute. Pour in the mixture from the blender/food processor, salt, sugar and lemon juice. Stir until the liquid is a bit dry. Pour the sambal in a clean jar and keep in the fridge. Chill until ready to serve.
  • When ready to serve, place bowl in middle of serving platter. Fill with sambal terasi along with ladle. Around bowl, place vegetables washed in cold water and served raw.

Read more at: http://www.food.com/recipe/lalab-platter-with-sambal-terasi-483801

Yang Rou Hui Mian

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Today was the day I was released from rehab and allowed to go home. I had packed everything I had brought with me in bags and was waiting for my family to help me relocate after lunch. They showed up on time and I went out to collect my current meds and be on my merry way.

Oh, no that horrible lawyer, Murphy (as in Murphy’s Law), stopped by and screwed the rest of my day up. First my doctor never sent over the discharge request so the rehab center had no orders to let me free. Took forever to hunt him down so that he could verbally give an OK so I could leave. Second was the wheelchair that was ordered for me was slightly too large. Too large in fact to fit thru the doors of my house. The doctor had approved one 18 inches across and I got one 20 inches across.

After several hours of “Where’s the chair?”, they finally admitted to the rehab social worker that they could not provide me an 18 inch wheelchair since I was 13 lbs overweight for the chairs rating and there were liability concerns. I had been using the exact same chair we were expecting the whole time at the rehab center and, guess what? Nothing happened….

By now dinner was being served to the residents of the rehab center and here I was still waiting to leave. The social worker was steamed royally since she had sent the order in at 7 am and they had given us the runaround until admitting that I was too heavy around 430 pm.

Last on Murphy’s agenda was having me go to the pharmacy at Wal-Marche where I have been getting my meds for years and, after they start running around like chickens with their heads cut off, finding out that the doctors office has not called to have my meds transferred from the pharmacy the rehab clinic uses. Figures…. I need a nap!

Food….let’s talk about food. The Huizu or Hui Peoples are a minority group mostly resident in the three provinces of Ningxia, Qinghai, and Gansu, China with a population of around 9 million. They are an Islamic group heavily influenced by being along the Silk Road. The dish I am presenting is Yang Rou Hui Mian, literally Lamb Meat Hui Noodles. We would say Lamb Noodles Hui Style.

Yang Rou Hui Mian

  • 2 tablespoons vegetable oil
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 3/4 lb boneless lamb, fat trimmed, cut into bite-size pieces
  • 1/2 teaspoon salt
  • 2 tomatoes, chopped
  • 5 cups hot water
  • 1 cup spinach or 1 cup baby spinach or 1 cup chard leaves, chopped and packed into measuring cup
  • 3/4 lb wide egg noodles or 3/4 lb fresh lasagna noodles, cut into 1-inch sections
  • 3/4 cup cilantro leaf, minced
  • Chinkiang vinegar (optional)
  • soy sauce (optional)

Directions:

  1. Heat oil in large, heavy pot over medium. Add ginger and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Raise heat to medium-high.
  2. Add meat; brown all over. Stir in salt, then tomatoes. Lower heat to medium. Cook, stirring occasionally, 5 minutes.
  3. Add water. Raise heat to high; bring to boil. Lower heat to medium. Simmer, partially covered, 10 minutes. Stir in spinach. Cook 1 minute.
  4. Meanwhile, bring large pot salted water to boil over high heat. Add noodles; cook as per package instructions until tender. Drain. (If they’re ready too soon, toss with a little hot water or oil to coat all surfaces and prevent from sticking.).
  5. Divide noodles among 4 large bowls. Divide soup evenly over each. Top each with 1 heaping tablespoon cilantro.
  6. Serve with remaining cilantro, vinegar and soy sauce passed separately.

    Read more: http://www.food.com/recipe/yang-rou-hui-mian-hui-style-lamb-noodle-soup-460650

The Lazy Mans Moneymaking System

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Today is Monday, and on Mondays, I want to talk about ways to make peoples lives better. As a food blog, I want this blog to open people’s eyes to how wonderful different cuisines can be thru food but I also have a passion about trying to make peoples lives better in some small way. Today I want to talk about the Empower Network, a low-cost marketing system started by two gentlemen, David Wood and David Sharpe, Empower Network’s Co-Founders.

They’ve built an entire marketing system around a ‘plug and play’ process that members can use to generate 100% commissions into their bank account, instantly.

Let me have David Wood explain the system they have set up.

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Our members can access their leads and team data, and use Empower Network as a vehicle to build whatever business they want on the back end. Empower Network is the perfect affiliate markeitng system to grow a network marketing or online business, fast, and will allow you to quickly and efficiently learn the skills you need, minus the fluff …and earn large 100% commissions to fund your lifestyle or business ventures.

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Green Beans Syrian

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As much as I hate the violence being done in Syria, I really don’t hate the people themselves. The food is wonderful and the country is (was) beautiful. Syrian cuisine, just like the world over, takes what is local and uses it to the best of their abilities. A fairly dry country mostly fit for grazing makes lamb a popular meat for consumption. In areas with decent water supplies, fruit, such as cherries, are grown. Influenced by the Romans, then with the introduction of Islam and the influence of the Arabs and ending with the Turkish Ottoman Empire, Syrian cuisine has adapted and absorbed these intrusions and flourished.

The dish I am presenting today is called Fasoliyyeh Bi Zayt. This dish of green beans is cooked until the beans are almost starting to brown then garlic and cilantro are added to give depth to the flavor.

Fasoliyyeh Bi Zayt

serves 4

  • 1 (16 ounce) package frozen cut green beans
  • 1/4 cup extra virgin olive oil
  • salt, to taste
  • 1 garlic clove, minced
  • 1/4 cup fresh cilantro, chopped

Directions:

  1. Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness.
  2. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals.
  3. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.

Read more: http://www.food.com/recipe/fasoliyyeh-bi-zayt-syrian-green-beans-with-olive-oil-469918
PS – Click the banner to the right to access the insider video that reveals the ‘commission loophole’ that deposits 100% commissions into your bank account daily, hourly …even by the minute.

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