Pig Out

October 12th, 2015 § 3 comments

New Mexico homecoming dinner with friends and neighbors: Karen K., Polly B. (and her visiting daughter from China, Jen); David F. New Mexico cuisine. BSK produced two sizable pork butts from the Pojoauque Super Market. These were scored with a paring knife and thin slivers of garlic were inserted in the slits; an SJ spice-rub followed (chile powder, cumin, smoked paprika, garlic powder, salt, pepper, brown sugar, mustard powder..and more) and finally the butts were roasted at a low temperature for more than 3 hours. Yes, autumn green chiles are roasting all over The Land of Enchantment and BSK picked up a few pounds at the Santa Fe Farmers Market. They were the basis (with onions, garlic, etc.) for BSK’s fiery green chile sauce. There are few things better than long roasted piggy doused with this killer sauce. Also on the kitchen buffet was a pot of Goya black beans (with accompanying chopped onions and sour cream); garlicky, sautéed Shishito peppers (now in season); sliced tomatoes and avocado; celeriac slaw (a non-mayonnaise BSK invention); big stack of warm tortillas. Vodka (Karen K.’s own pink infusion); red and white wine; ale and Guiness stout. Cookies and salted caramel ice cream for dessert. Brandy. A fun feast of local flavors.


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