It was a second night in a row with the always appreciated Mookie over for a hang, thanks to the packed agenda his dear Kristen was following elsewhere, and we tried to make do without her delightful company. With the cold and rainy (but fortunately ice-free!) start to that Saturday, a pot of comforting something seemed wise, so I pulled a good one from recipe obscurity and served up heaping plates of carne adovada, a New Mexico chile-braised pork dish with a luxurious sauce and awesome flavors. I’d avoided making a grocery run as the forecast had certainly bred a likelihood of consumer chaos on those aisles of want. That left us with sides convenient to the state of my pantry: roasted spiced potatoes and canned green beans.
My typical early awakening that cold dark Saturday came with a pressing question: were we to be blessed with a winter glaze from the passing high moisture system overrunning the cold air in place? I’d prepped a built fire ready for its match strike, and the instant transformation to a cozy kitchen with coffee and quiet was delightful. While no icing or glazing happened here, it was nonetheless dreary and cold and rainy until early afternoon, so this old man was quite happy to keep Fire No. 90 going for the duration.
"Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)," by Annie Petito. In Cook's Illustrated, Number 154 (September/October 2018), p. 6-7.
No comments:
Post a Comment