As the year winds down it is time for one more bowl of posole. This one is roasted chicken, not the "trotters and tripe" that I usually prepare. Besides tamales, posole is consumed throughout the holiday season in the Southwest. Is there one dish that you culturally eat during the holidays?
Wait there's more.
I made meatballs that are so secret, I dont even know whats in them.....
Not true I know everything thats in them.. No doubt these have a twist, in fact they twist and turn. I used pretzels ground to dust as the bread crumb, they have coarse ground red chile pods, dried mushrooms, marjoram, oregano, fresh garlic, onions and black pepper-salt was not needed as the pretzels brought that to the party and eggs to bind. They were braised in beer and are so soft and tender its hard to slow down when scarfing.
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I made a tasty bechamel with fresh tomatoes and shallots.
20 comments:
well, lasagna, and steak that's pounded out and rolled up wth cheeses in the middle and then cooked in a tomato sauce...so good!
My husband's family always has mac and cheese, greens...chitlins..ham hocks...all kinds of stuff!!
That would be a very thick with noodles, chicken soup.
Then of course ravioli or lasagna.
Sicilia.
Trotters and tripe...sounds like a comedy act.
Cowpeas in a spicy soup...I used to make Morrocan lamb chops, but maybe some scallops, not sure...
That soup looks awesome!
beth: ooooh that steak sounds real good....I can get mac and cheese and greens and all that at a few places around town...
mickt t: noodley soup sounds good...
pinknest: it could be and they would headline with 'beak and booze'
chef e: morrocan lamb chops sound mighty tasty to me..
I've never tried posale. Shamefull, I know.
This time of the year? Its pinnekjøtt, rib of pork (in one big piece with crackling on top), lutefisk (lye fish), turkey, leg of lamb and fresh cod. We pick our favourite.
BB-Q ribs, Kielbasa, Cheesecake, and somewhere, somehow, somebody will make that damn Chex mix...
Mmmm! lovely meatballs! Braised in beer? That could work!
TBD: you should be shipped east...for shame
anette: you know I want to taste these things so you tempt me even more
buff: chex mix? I wish someone would make me some..I always saw the recipe on the box...
anette: braised in beer and floating in white sauce...
OMG I came back to find one of my favorites...Meatballs! Yikes Dog do not ever give me your address or I will be knocking the door down to see what is cooking...
You have not been at my door?
My cultural food is a 1 lb. box of Reese's Puffs cereal shared between 4 and eaten with or without milk. We also feast on inadvertent e-mail reprimands of subordinates given final warning before termination and a Happy New Year wish all in the same communication.
Dog you make me hungry!
Oh my gosh, I would love a bowl of your chicken posole. Yum! And sign me up for a plate of those meatballs with bechamel sauce! How very clever to use pretzels as your binder! Love it! Happy New Year!
Happy New Year!!
Our traditional holiday food usually tends to be the least expected. I have eaten everything from sandwiches to McDonalds to peanuts in the shell. (mostly, we travel and very rarely ever have any sort of Christmas dinner. This may be part of the reason I like Thanksgiving better...)
But we could very well do with some posole and tamale.
Hey--do you want I should send you some sourdough starter? (Say that sentence with an Italian accent)
I could go for those meatballs! We don't have any New Years traditions. Hell, how can I have a cultural thing when I don't even know what "nationality" I am, except American! Happy New Year, Dog!
Those meatballs look so creative! I like how you used the pretzels. And simmering them in beer - interesting idea. I bet my husband would like this.
Yum...I'm starving!
I love your blog, but I take exception with the way you make meatballs. I mean my mother Aida, who was a Italian immigrant, fresh out of Ellis Island, would NEVER make meatballs like that
My brother and I (after my father ran off with a young floozie) had meatballs all the time and mother Aida made them with tomato sauce.
Now that I am famous (Senior Adviser to Ed Levine's SeriouEats website) I have to try to preserve my italian heritage.
Not only that, I learned at Peter Kump's Culinary Institute (where I graduated magna-cum-laude) that italian meatballs are ALWAYS made with a tomato sauce (I prefer Hunt's tomato sauce, if you are interested).
Please disregard chiff0nade's post. And NO, she is NOT a 'Senior Adviser' on Serious Eats website, or anywhere else.
"chiff0nade" has some serious problems (after attempting suicide TWICE) and her CassandraCrossing website was shut down by the FBI.
However, I can tell you that in my opinion (which is highly respected on most of the food blogs) that your recipe is wonderful, and I appreciate that you were so generous as to share it with the rest of us.
Jerzee Tomato
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