Being busy has its advantages and it has its disadvantages as well. I can only think of the disadvantages, though, when I am set on complaining. For me one of the greatest catch 22's of the advantage/disadvantage conundrum is how it triggers creativity. On many occasions it lights a fire and then on an equal number of the same occasions it puts the fire out. So where am I now? I'll tell you. I have so many pictures and no words to go with them.
A couple of posts ago I had mentioned the wonderful people at Goose Valley and the delicious rice they had sent me, well I made some more and this did not disappoint. The grains had a definite strong tooth feel and the flavor was spectacular, this wild rice is the best.
The natural wild rice was served up with some European Soldier beans from MarxFoods, an egg and a little hot chile, if you are so inclined.
After braising some pork belly for a couple hours or so in five spice seasoning and rice vinegar and rice wine and brown sugar nothing seemed more perfect than having it on a nice warm tortilla.
The pork was so tender and so succulent and so rosy pink even after hours in the braising liquid in the oven - I am going to work on this a little and definitely make it again.
Catching up to this mornings breakfast enchiladas with eggs and mache.
Nothing makes me feel like I am back in New Mexico more than stacks of corn tortillas, cheese, beans, red chile and fried eggs - and for fun we threw a few little green leaves in there. So you see folks I am losing my whimsical edge, I need to swim in the ocean to get my mojo back. (the first photo is a little steam action we did over the weekend with some blue crabs, we also had some fish and oysters)...Tomorrow its the Share our Strength event called Taste of the Nation in Princeton, New Jersey, photos and info to follow.
24 comments:
I've got some pork belly in the freezer that I'm trying to figure out what to do with! This sounds interesting. I love those egg enchiladas with that mache! Beautiful. What kind of sauce did you use on that dish?
lee Ann: I used a basic red chile sauce - pods and powder in the blender with a little oregano, garlic and salt to taste - fill with warm to hot water and blend until it looks fluffy and impregnated adding more water as needed - heat and serve.
OMG those enchiladas look awesome!
you know you're getting old when you can't remember if you were in new mexico, but i remember that there was NO humidity there. today we had a touch of humidity, and realizing that summer isclose at hand (trust me i can't wait for summer) but why oh why does it have to be so humid here? you know? i know random, but reading about new mexico started me on all this....
I want those crabs and pork belly right now. :-D
Oh my goodness I am loving the pork belly on the tortilla. Yum!
lauren: I should have showed a cross section - the layers of deliciousness....
dawn: yup I hear you - I think I have been a lot of places and then it turns out that I have....
jenn: the crabs were so sweet - who cares that they are a pain to eat
cg: I didnt know where to get the white puffy buns (read: too lazy, come on its NY) that people eat with pork belly so I fell back on an old stand by
Was literally just about to go in the kitchen and attempt to craft a recipe for my favorite burritos at El Toro Partido up in Harlem, until I saw your pork belly. Mmmmmm. Makes me want to braise some Fatty Crab Style and serve with cilantro, jalapenos, dark soy and quail eggs in a steamed bun. Decisions, decisions!
Love your post, BTW. I sympathize with the whole too busy to write while the creative gears are rolling away.
AND you should do a whole separate post on enchilada sauce. I have never found a recipe that tastes like the kind you eat out west. Here, people put tomato sauce in it and it's garbage.
Cheers!
Great now I am starving!
Your egg dishes always look so good.
What did you do with the crabs?
I love a simple burrito and that braised pork looks and sounds delicious.
Also loved your beautiful shots of the crab steaming, the eggs and greens and the plate of beans and wild rice. When you're short on words, I'll take your delicious photos any day. :)
What wonderful pictures!
I love your egg breakfasts too, I love that kind of breakfast
love the way you use eggs thats one of Jasmines fav words lOL
I love pork belly1 I'm drooling now...
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I had pork yesterday, but it didn't look half as good as yours I'm afrayd. (it was good though poor pig) The wild rice looks so good and with a personality! The rice, bean and egg servins... that would be my cup of tea! (with a cup of tea on the side) I love warm tea next to warm food.
You have got me craving some pork belly right now. Plus those enchiladas look like they would make for the brunch of my dreams.
I would like the hot chili please!
Growing up my family would cook bushels of blue crab right out of the water in Virginia. Only one thing - I didn't like crab, but I LOVED picking out the meat for everyone!
Fast forward 25 years, and I kick myself for missing out on crab for so many years!!
Have fun!!
I broke out and started trying new things( for me!) again. I baked an apple pie! I made a retro sandwich spread, too. Your food looks great, and pork with nitrites in it will remain pink no matter how long you cook it..
I want that pork belly, yum!
I am definitely so inclined as to have a little hot chile with the eggs, rice and beans. That rice looks and sounds spectacular ... thanks for the recommendation!
Hope you enjoyed the S.O.S. event and looking forward to your recap!
GIVE ME THAT WILD RICE DISH! Man, where do you actually live?!? A paradise?
pork is one of my favourite food. especially when toasted it is smells so tasty and yummy.
I was already full so hungry and want to eat again.
:-)
Oh Wow ....do you have 4 extra chairs for us.. everything looks so good.
We just had a dozens of blue crabs the other day! We boiled in water with some salt and perfect! how did you cook the crabs?
We also like to share the " Happy 101 Award with you :
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CookNg Sisters
I honestly believe that your family may be the only other I know of that eats eggs, beans and rice as often as we do. That rice...I can almost taste it, that's how good it looks.
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