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SisAnn'sGospelCorner
9/22/2008 6:06 PM UTC
Wow, where did you get that song, I remember I used to listen to it on the radio gospel programs. I have not heard it for years, this morning, I was blessed by it thank you. Thank you for sharing this food with us chef, this is indeed the bread of life. God bless you. Have a wonderful week.
CookingwithaMission
8/17/2008 5:16 PM UTC
Thanks Sis!
THE RECIPE BOX
12/28/2007 8:45 PM UTC
Welcome to BTR!
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COOKING WITH A MISSION Monday evenings at 10 PM Eastern USA Join Chef Leo Griego and guests as they explore the passions and the Life of Food Service Professionals. Join us as we share what it’s all about….and that is the Love! The Love that is the Creative and sustaining aspect of who we are as Foodies and where it all gets its start and end in the nature of God and the fulfillment of God in real relationships especially in the nature of Jesus the Christ and Son of God. We will touch on the many aspects of cooking…Call in and share with us your questions, experiences and recipes…for life and dishes that please the palate and feed the soul. Feed on the Word and on the Bread of Life. Learn from us as we share our knowledge and passions…Learn the secrets of cooking like a Pro! Call in and Taste and see that the Lord is good! You will soon be cooking like a Pro! A Taste Treat in any Language...Tune in and call in! Monday at 10 PM Eastern USA
Date / Time: 8/26/2008 2:00 AM UTC
Category: Food
We are exited about this show and it's new presence on Blog Talk Radio. We invite you to tune in and get to know us. My name is Leo Griego and we humbly present this show as an outreach to, for, and about people in the Food Service Industry. This also gives any person who loves food to learn from and be encouraged by Christians in the Food Service Industry. Meet members of the Christian Chefs Fellowship and others. It's all about the Love of God and Hey! Jesus is a cook! This first show is an open forum where you will hear what this show is all about. Tune in and hear just what the Mission is!
Original Air Date: 12/30/2008 3:00 AM UTC
Original Air Date: 12/23/2008 3:00 AM UTC
Original Air Date: 12/16/2008 3:00 AM UTC
Date / Time: 12/16/2008 2:28 AM UTC
Psalm 119 105 Your word is a lamp to my feet and a light for my path.
Celebrating Culinarily the holiday of Christmas…these are some of my culinary traditions. I am from Albuquerque New Mexico and have memories and recipes that made Christmas special to me and I pray for you also…Its all about Jesus…and Food wise its all about Posole! (pronounced Poh-Soh-leh the accent on the soh)
Posole means many things…It means the corn that is the basis of a dish by same name, a meal steeped in Native American History in that area…It was prepared to celebrate feasts and festivals…how appropriate that it be used for the major reason to celebrate. The dish has a personal meaning for me and for many in New Mexico where I am from. For me this meal and Christmas went hand in hand…or mouth…hehe These are my recipes and memories…and forgive me if I go on…for such a simple dish…it has lots of love and attention that goes into it…and as you all know ..It’s all in the details…Our God is a God of details…Amen!
The dish is also part of the traditions I grew up with called Noche Buena…in another Hispanic tradition known as parrandas…basically it is visiting…Caroling…and just spreading the joy and it is the time to deliver gifts…cards and …having a bowl of Posole! Also the Posada…the recreation of Mary and Joseph looking for room at the inn…the enactors roam from house to house…being rejected along the way…looking for someone to say...”I have room”…a reminder that you never know who is bringing Jesus to your door…open it and share the joy…So people come to your house and visit for a short time…some of us were outside making and setting up the Luminarias…little brown paper bags top edge folded neatly ( we tore a few but we got those to take our school lunches in)…filled part way with sand and lit with a votive candle. like the maids waiting for the Master keeping their lamps filled and lit...waiting in anticipation we also kept watch to re-light or re-candle a luminaria. I love the story that they were to light the path to your house...that the Christ Child would find his way to Your house…so keep your lamps lit!
I will scale it for 12…the 12 days of Christmas, the 12 Apostles…the time when I was 12 and received girls underwear from my forgetful aunt…
Mis en place: Cold weather, and the child like excitement of preparing to celebrate the birth of our Lord…
1 LB dried posole corn
It’s not hominy but you can use hominy Dried , canned or frozen…but use the dried...prepared as you would dried beans; sorted and cleaned…
Cover the posole with water and soak overnight. Bring the water and posole to a boil, reduce the heat, and simmer until the kernels "pop." (It takes a couple of hours.) Add more water if necessary. It’s a wonderful thing really…( part of the Posole experience is the cooking of the dish all day and reveling in the aromas and warmth like the warmth you feel being loved by our Lord.)
3 LB diced pork ( lean cuts of shoulder or butt. Cut as you would for stew if you use a bone –in cut leave the bone in the stew…I do have to mention the true traditional Posole has pork skin also as an ingredient… if you use a picnic or shoulder with the skin on do not discard trim fat off and cut into pieces large enough to pick around…and add with the meat when cooking.)
2 to 4 T lard ( I know I know…saturated fat…but this is the traditional medium for braising the pork, onions, and garlic… keeping the meat lean put you in control of the fat…and once a year? Go for it!…but seriously oil is fine…Olive, Veg, not 10-W30)
2 large sweet onions, large dice.
4-5-6.. cloves garlic, chopped ( to taste…I love garlic)…
2 T dried Mexican oregano, whole preferably. Crush the spice by hand as you add it to the pot…
Red New Mexican chile pods!
OK here’s the deal…buy at least 12 OZ of Red New Mexican chile pods ( there are about 16 pods per 6 oz bag ) trust me once you start using this product anything else pales in comparison Only New Mexico chiles taste like New Mexico chiles…and you always need plenty on hand anyway! Most larger towns have a Mexican market around…and most of those have New Mexican Chili pods…be adventurous…
Here is the method of prep:
Take the dried red chile pods, remove stems. Rinse and dry chile pods. Remove seeds, if desired. Place chile pods on a cookie sheet in a 250°F oven for approximately 10 minutes. Turn chile pods several times to avoid scorching (the chile pods will turn a deeper red). This is a good thing to be doing as the posole/hominy is cooking…The toasted chile pods will be used for preparing Chile Molido (Red Chile Powder), Chile Caribe (Chile reduction), and Chile Colorado (Basic Red Chile Sauce) You’ll love and need them all! Here are some recipes for y’all…
Chile Molido (Red Chile Powder)
16 dried red chile pods prepared as afor mentioned…
1. Place 2-3 pods in a blender or food Processor container and finely grind them on low speed.
2. Add more pods until the lower portion of the jar is full. Empty
container and continue to process until all pods are ground.
Chile Caribe (Chile concentrate or reduction)
This is hot anyway you prep it…not like some of the more exotic peppers but it will satisfy …
1-2 cups water
8-16 toasted red chile pods here you can add some of the Ancho ( the dried form of Poblano pepper) this will add heat to your Caribe…get the dried and prepare as you would the regular pods.
2-4 garlic cloves
Pinch of Salt
1. Place water and chile pods in large saucepan. Heat to boiling on
high heat. When the chiles are soft and the water is a nice red about 10 minutes tops..
2. Pour mixture into a blender container and process to a thicker fairly chunky spoonable consistency… not quite a paste….
NOTE: Chile Caribe may be used as a base for any chile recipe but is essential on the Posole table…
Chile Colorado (Basic Red Chile Sauce)
2 tablespoons Canola oil
2 tablespoons flour
1/4 cup New Mexico Molido Red Chile Powder ( the kind you made NOT store bought!) * NOTE if you do find a good Mexican market and they carry the …you can use it a tip when searching the lighter the color the hotter the chiles used…remember this is a mild flavorful sauce.)
2 cups cold water
salt to taste
1-2 garlic cloves finely chopped to taste
Oregano large pinch
1 T Coriander ground (best if you buy the seeds and grind them up in a spice/coffee grinder or blender you can find this at your local grocery store sometimes or Hispanic market also)
1. Like making a blonde roux heat shortening in a saucepan on medium heat. Stir in flour and cook for 1 minute.
2. Add chile powder and cook for an additional minute being careful to not scorch...it scorches easily
3. Gradually add the water and whisk, making sure that no lumps
form.
4. Add seasonings to sauce and simmer at low heat for 10-15 minutes to allow the flavors to marry.
Varied amounts and variety of chile will determine the degree of hotness. I like it mild for those folk who want the flavor but not the heat…The Chili Caribe is for them…. Needless to say all this prep makes for a very aromatic kitchen and house…OH yeah!
Back to the Posole! Hehe… Brown the LEAN meat in the oil, (note if you use fatty pork you may want to drain all but a couple tablespoons of oil). Add the onions and cook until they begin to caramelize. Deglaze the pan with some of the Hominy liquid….add the Hominy and liquid to all the remaining ingredients cover, and simmer…all afternoon and evening… Add more water if necessary and continue to simmer until the pork is very tender and begins to fall apart. The Posole pot is always on the stove for the duration of the serving…usually folks go to the pot and dish themselves up a bowl or soup plate.
Now…the Table…it is a big part of it…the table has an abundance of condiments to personalize your Posole…the list is as endless as you want it…some traditional basics are:
Cilantro
Lime wedges
Salsa(s)
Scallions
*NOTE These days concerns about Hepatitis A in Mexican produce you may want to eliminate, substitute Leeks, or be SURE of your source of green onions.
Radishes
Very finely shredded cabbage
Some green chiles...Anaheim, Pasillas, even some Jalapenos
Green chile Prep…these are to be toasted either in the oven or grill, or over a flame or on a cast iron pan. Place into Zip lock bag or place in a bowl and cover with PVC and let rest until cooled to handle...this will make the peeling and de-stemming easier. Be very careful to wear gloves AND avoid skin contact. The stems when removed take out most of the seeds. This is also your base for any good Chile Verde recipe.
These are chopped and set out in bowls along with the Chili Colorado, and Chile Caribe,
Now folks can fix up their posole in a multitude of ways…
Here are a couple pics of some posole … As you can see …the basic can be made spectacular…
Serve with Sopaipillas…They are an awesome Baking Powder bread that are fried...they puff up when fried and are well...just try them...they are as versatile as Tortillas in many ways plus you have desert options…If you want a sweet treat get some honey...preferably a good desert Sage honey and add to it a generous pinch of that Chili Molido you created making the posole...mix and keep it for the Sopaipillas...
I will yield it for 4 dozen but you may want to make more. I have served them in a couple restaurants... MIS EN PLACE: 4 cups AP flour 4 tablespoons shortening 2 teaspoons baking powder 1 1/2 cups warm water 1 teaspoon salt
Shortening or other frying medium...Hey at least I didn’t use the *L* word...hehe METHOD: ( If you are not familiar with baking or pastry this will be a very pleasant easy experience...enjoy) Combine Dry ingredients mix well Cut in shortening...I like using my hands almost like a coarse pie crust consistency Make a well...add WARM water ( my Grandmother's recipe actually) work into a dough knead till smooth...it won't take long...Cover and let rest for 10-15 minutes If you are using professional equipment I would heat your fryer to 375*(190*C)...If you are using a stove top method just remember they are cooked over a medium high to high heat so be careful...Use a thermometer!... OK...now take your dough... cut your dough into 8ths...shape into balls and roll out into about 6-8 inch rounds...when you roll you want a thickness of about 1/8 inch...its thin but puffs up big! and you don't need much flour on your rolling surface...it is a moist very workable dough...cut into wedges and drop into fryer…they will puff immediately turn and fry till golden…turning as necessary. Here your donut turning skills will help! If yours doesn't puff up or not too well try rolling them thinner before you start the next batch keep dough covered as you are working.
Drain on paper towels or a rack on a cookie sheet... By all means serve as warm as possible...and don't forget the Hot Honey!
So when you make this...it can be as simple as the soup or as complex as a banquet for lots of visitors…Have hot drinks like Cocoa (Recipe to follow) …or even mix it with other traditions and serve with Egg Nog ( the best is home made…of course)
If its not your tradition…Just make it as we make all things…something that glorifies God and gives honor to our Lord and Master Jesus Christ…it is a special way to celebrate His birthday ( no matter what day it actually was) Let Jesus be the reason…and nothing else…invite friends and strangers in to share the joy of Jesus and let them know this is not just a once or twice a year festival…its an everyday celebration of New birth, Resurrection, and New creation
New Mexican Cocoa…you can determine the yield…
Heat milk with a couple cinnamon sticks set aside and add a good unsweetened cocoas…sweeten with brown sugar…enjoy!
I thank God for His great Gift of His Son...There is unimaginable pride...and the seasonal opportunities BOUND for opening up and witnessing for Him...I pray y'all have an awesome Holiday full of fruit...and then lets take the fruits and follow up with them....We all say it every year but I pray as we grow closer to Him we gather a larger and larger family so that when we meet its a unspeakably tumultuous God extravaganza! We are a Royal Priesthood...lets BE the Celebrants God wants us to be...Lets invite some folks over to just have a blast about the Lord and Party till you Praise! Share Food and the Good News!
There are a few more recipes that will be posted…
In His Love,
Leo Griego
Food Service Manager
Edgecombe Youth Development Center
Rocky Mount, North Carolina
Date / Time: 12/16/2008 2:27 AM UTC
Original Air Date: 12/9/2008 3:00 AM UTC
Original Air Date: 12/2/2008 3:00 AM UTC
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