Rally Recipies

[Jim Bennett]

Lisa was asked at the rally to share this recipe on the forum. Here goes.

CURRIED COUSCOUS

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1/4 teaspoon cumin powder
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/2 cup grated carrot
1/2 cup minced parsley
1/2 cup dried currant
1/4 cup sliced blanched almond
2 scallions, thinly sliced
1/4 cup diced red onion

Directions:

1 Pour couscous in a large bowl, melt butter in the boiling water and pour over couscous.
2 Cover tightly and set aside for 5 minutes.
3 In a medium bowl, whisk together the yogurt, olive oil, vinegar, curry powder, turmeric, salt and pepper.
4 Fluff the couscous with a fork and pour the curry mixture on top, mixing well.
5 Add the carrots, parsley, currants, almonds, scallions, and red onions.
6 Mix well and adjust seasonings.
7 Serve at room temperature.

[Jim Bennett]

I really liked the baked beans that were there, and am not sure who made them, but if they see this and would be willing to share the recipe, that would be wonderful.

[donandbea]

The baked beans were outstanding as was the pulled pork (and everything else actually). Both the baked bean recipe and the pulled pork recipe would be much appreciated.
Bea

[azutco]

I really enjoyed the spicy pork stew type dish, it was fabulous and would love the recipe!

[Jim Bennett]

The soup was great too.

[reace]

The baked beans were made by John Jansen from CO and I know he is still travelling with Mark and Gerri....maybe when he gets home I will see if he can send the me the recipe to post.

Reace's mom made the pulled pork so I have an in on that one and will get the recipe for you shortly.

My favorite was the Taco Salade made by Wayne and Evie.

Tammy

[reace]

Slow Cooker Pulled Pork

1 (2lb) Pork Tenderloin
1 (12oz) can/bottle Rootbeer
1 (18oz) bottle of your favorite BBQ Sauce
8 Hamburger Buns Lightly Toasted

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 -7 hours. Drain well. Stir in BBQ sauce

This was made Ariel

[donandbea]

That sounds just too easy... it's on the menu for this weekend!
Bea

[macknet]

Somebody asked about a recipe for the spicy pork stew...

If your asking about the pork with green chiles, the following recipe is what I planned to follow, had I been able to find all the ingredients I needed...

Rich's Puerco con Chile Verde

4 lbs. pork butt or shoulder, trimmed of fat and cut into bite size pieces
3 tblsp. vegetable oil
2 onions
3 cloves garlic
4 jalapeno chiles
2 poblano chiles (sometimes mistakenly labeled pasilla chile)
1 lb. tomatillos
1 tsp. Mexican oregano
1 tsp. ground cumin
1 tblsp coriander seeds
2 tsp. coarse grind salt
1 tsp. ground black pepper
chicken stock as needed
chopped cilantro (optional)

Coaresely chop all the jalapeno chiles and one of the onions. Peel garlic, dice and sprinkle with coarse salt. Crush garlic with the tines of a dinner fork until well mashed. Remove husk from tomatillos and cut into quarters. Saute onion, chopped jalapenos and garlic in 2 tblsp. oil until onion is translucent. Add half the quartered tomatillos, setting tyhe other half aside, and cook over medium heat for another 5 minutes. Combine sauteed onion, jalapenos, crushed garlic and cooked tomatillos in a blender and puree, adding chicken broth as needed to make a medium thick salsa verde. Set aside. Crush coriander seeds in a molcajete until well crushed but not powdered. Rub oregano between the palm of the hands until crushed. Mix coriander, oregano, cumin, salt and black pepper together. Sprinkle mixed spices over chopped pork and saute in vegetable oil until lightly browned. Put pork in cooking pot, add chicken broth to cover and cook over medium heat, adding more broth as needed to keep pork covered with liquid. When pork is fork tender, add salsa verde to pot and cook over medium heat until sauce begins to thicken. Chop poblano chiles into bite size pieces. Coarsley chop onion and saute in remaining oil until slightly browned at the edges. Add onions, remaining half of tomatillos and chopped poblanos to pork. Cook over medium heat until veggies are tender and sauce is thickend as desired. Sprinkle on chopped cilantro for added flavor and garnish if desired.

We left San Diego County for the Escape rally on May 9th, so I wasn't able to carry fresh ingredients from home. When we got to Osoyoos three weeks later, I found a couple of key ingredients, poblano chiles and tomatillos unavailable, so I had to improvise...

I found some large jalapenos in Osoyoos that were on the mild side to substitute for the poblano chiles. Anticipating the possibility of not finding tomatillos in Osoyoos, I put some frozen quartered and cooked tomatillos in the Escape freezer before leaving sunny SoCal. I also brought along some frozen homemade salsa verde. Fresh tomatillos and freshly made salsa would have been better, but frozen made suitable substitutes in a pinch. Fresh poblano chiles would have been a better balance than the jalapenos for the tartness of the tomatillos, but it just wasn't going to happen...

Rich