Cooking with LMNO

[Kai]

I love bok choy <3<3

[LMNO]

Ok, it's been a while, but I can finally get photobucket at work again.

So, we have cumin-dusted pork (AAAAAAHHH!  SWINE FLU!) with salsa verde, and chili garlic roasted broccoli.

For the salsa verde, you'll need tomatillos, onion, garlic, and jalapeno.



Simmer for a few minutes, until softened.  Of course, you've peeled and quartered the onion an garlic, and de-stemmed the pepper (leave the seeds in, or take them out, depending on your heat level).



Meanwhile, sprinkle broccoli florets with salt, chili powder, and minced garlic.  Drizzle with olive oil, and put in a 400 degree oven for about 30 minutes.



While you're at it, season pork with salt, cumin and some smoked serrano (or cayenne).



When veggies are softened, put in a blender with a bit of the simmering water.  Remember, with hot liquids, blenders tend to explode out the top.  Keep your hand on the lid when you turn it on.  Add some cilantro, and puree.



Pan sear the pork for a few minutes on a side.



Serve with some of the salsa on the top, with more at the ready.

[hooplala]

Hey LM,

What are the green things that look kind of like garlic?

[LMNO]

Those are the tomatillos.  The unpeeled ones are to the left of the peeled.  There's a thin paper husk you need to remove before cooking.

More about the awesome tomatillo.

[hooplala]

Interesting!  I don't know if I've ever heard of that.

[hooplala]

Also, that is separate garlic in with the broccoli?

[LMNO]

Yeah, the broccoli dish is separate.  Mince a clove or so of garlic, sprinkle it over the broccoli with the salt and chili powder.

[hooplala]

Can't wait to try this out; it looks and sounds delicious.

[LMNO]

I just realized that the salsa verde also has some salt and lime juice in it.

As always, season to taste.

[Suu]

I'm thinking of trying that salsa recipe with other applications...mmm...

[LMNO]

It works in many, many situations.

Eat with chips!

Add to Nachos!

Good with Chicken!

Add more acid, and turn it into a fucked up chimichurri for beef.

Could even be a good dressing for roasted cauliflower, or something.

[Dysfunctional Cunt]

Salsa verde on grilled tequila shrimp and veggies is really good as well!!

There is a restaurant in Naples that does the grilled shrimp and pasta in a salsa verde variation.  They add red roasted peppers and corn for the dish which lightens the heat but still allows a lot of taste.  It's really good!

I love the broccoli idea LMNO! 

[LMNO]

Oh, yeah... fish.  Good on fish.

[Jenne]

Tomatillo salsa always seems rather sweet-tasting to me--so this sounds WONDERFUL for pork!  Gonna have to try this!

[LMNO]

Ok, kids:  Time for some ribs.  These are St Louis style.  Salt, pepper, cumin.  Wrap in foil, put into a 200 degree oven for 4-6 hours, or longer, if you can stand it.



As far as the sauce goes, you'll need this:



I'm afraid the exact proportions are a secret, as it's my mother-in-law's recipe.  But you'll need this, as well:



Simmer until thick.  Season as you go.



So, the ribs are done.  They don't look much different, but they smell awesome.



Slice them in 2-rib portions, and broil or grill them to get a bit of char.



Serve 'em up!



If you were wondering, the bones should look like this when you're done: