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David Ross

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    Spokane Valley, WA

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  1. We have racoons this year, big ones. I've rarely seen them in the past but I know they lurk around here. I live about a block from the Spokane River, so they probably have lots of good stuff to munch on down there. A few weeks ago I came back early morning after and errand and a big one was halfway up a tree. Big as in probably 20lbs. Maybe that's why I've seen plants and such with munch marks on them!
  2. I've been following Russ and his adventures in Ireland and it's a wonderful story of his life these days.
  3. This pork has turned out to be so versatile, and why it's been delicious with salsas, I also put some into menudo. Our best local Mexican grocer and cafe makes menudo and posole on the weekends, so I bought their menudo and add some of this pork.
  4. Sometimes I find that the original idea of a dish actually turns out to be better over the course of the next few days when I change how I serve it. This is the hominy salad I did with the quail, but I found that it's actually better as a tostada. A bed of cabbage slaw on top of a crispy tostada shell, then some of the hominy salad and the Roasted Tomatillo Salsa Verde on the side. Quick and easy and a very tasty dish that's full of vibrant, fresh flavors.
  5. I love the flour tortillas and should use them more. I like to put them on a stovetop cast iron grill pan to warm and soften them. I thought they went better with this pork than corn tortillas. The bark and fat is soft and very delicious. I'll do a test with both the roasted tomatillo salsa verde and this toasted chile-tomatillo salsa and let everyone know how it tastes after being thawed.
  6. The pork shoulder turned out delicious. Very moist and juicy and I kept all the fat and didn't trim it off. Served as simple street tacos. Sometimes I use corn tortillas, but I had been having a taste for flour tortillas so used those, then a bed of shredded cabbage. I didn't toss the cabbage with any dressing, but it would be good with a little olive oil and lime juice. Then thin slices of the pork shoulder and fat. The soft bark on the pork added a lot of flavor. Then topped with a spoonful of the Roasted Chile-Tomatillo Salsa and served with a lime wedge. The deeper flavors of this salsa went very well with pork. There is so much pork leftover I'll have plenty to serve in a chili or stew, freeze for later, sandwiches, and probably some crispy tacos. Another question for everyone, have you ever frozen salsa? Did you find it had flavor once it was thawed?
  7. For this Roasted Chile-Tomatillo Salsa I ended up using it with a slow-roasted pork shoulder that was marinated overnight in a sour orange adobo. I buy pork shoulders or legs at a local supermarket that sells them with the skin on, what my Father called the pork "rind." (He meant fresh pork rind, but also loved bags of fried pork rinds). The thick skin holds in that underlayer of fat which keeps the meat juicy during the slow-roasting, and I happen to be one who likes eating that delicious fat with the pork meat. (I usually don't allow bar codes on limes in photos.....) I started with an old recipe from Saveur for "Crispy Roast Pork," for the adobo marinade then tinkered with it for my tastes and added some more ingredients from the original recipe. I buy bottled sour orange juice at the local Mexican market. When I taste it I don't find it overly sour, but I'm sure my family and friends wouldn't like it as they only know the taste of sweet orange juice. This adobo is a thick paste that I rubbed into slits in the meat and all around the pork, then in a large covered container to marinate overnight. This beast isn't pretty at this stage, but this is what it looks like after rubbed with the thick adobo. For this adobo I also added one small packet of dried annatto seasoning for color. This was a 7 1/2 lb. pork shoulder 2 tbsp. toasted cumin seeds 2 tbsp. black peppercorns 4 dried ancho chiles, seeds removed and toasted 12 cloves garlic, toasted (like I did for the tomatillo salsa) 1 onion, toasted (like I did for the tomatillo salsa) 2 tbsp. sugar 1 cup sour orange juice 2 tbsp. fresh lime juice 1/2 cup olive oil 1/2 tsp. dried cayenne pepper Blend all the ingredients in a blender to make a thick paste. (Thin with more orange juice or water if needed). Cut some slits into the underside of the pork shoulder and rub in the adobo and then rub the adobo all over the pork shoulder. Place in a large container and cover and refrigerate overnight. Next will be serving the pork with the Roasted Chile-Tomatillo Salsa above in street tacos.
  8. If I'm remembering this salsa had both red tomatoes and tomatillos, but I would agree that in season, local tomatoes have a lot of flavor and are sweeter than a tomatillo. But I like the roasted tomatillo salsa I posted earlier. I like the piquant flavor of the tomatillo.
  9. A blurry photo from the dinner thread and a 2015 post of Grilled Flank Steak with Roasted Tomatillo Salsa. This salsa looks a lot different than the one I've posted in our discussion, but it does look delicious. As with most beef prices where I live, flank steak is beyond the budget right now, but I can get very good skirt steak at the local Mexican market for a good price. So I've realized that a tomatillo salsa is versatile to work with scallops and also a beefy cut of meat.
  10. Just out of the can and rinsed in a colander. It's a brand made in Mexico. I buy the yellow hominy because I think it has more flavor.
  11. Last night I paired the Roasted Tomatillo Salsa with Quail and Hominy Salad. The quail was delicious with the salsa, but I found a new way to use salsa. It wasn't planned, but the salsa and hominy sort of ran together and I thought, uh-oh. The image certainly looks like a mess, but the tomatillo salsa was delicious as a dressing for the hominy. I had just tossed the hominy with olive oil and a touch of apple cider vinegar, with the salsa mixed in it was much more flavorful. I butterflied the quail and rubbed it with olive oil, then seasoned with salt and pepper. Didn't want to go to the trouble of firing up the outdoor grill, so I just seared it in a hot pan, then into the oven for about 10 minutes. Delicious little birds. A mild game flavor and easy to pick up with your fingers. I buy them at a local Asian grocery store where they are incredibly cheap, $8 for 8 quail. The salad is yellow hominy, some diced tomato, diced onion, diced radish, cilantro. I forgot to add some diced jalapeno. Seasoned with chili powder, vinegar, olive oil and a little salt and pepper. This would be a delicious salad at a summer picnic, and I think more delicious dressed in the roasted tomatillo salsa. So now I'm open to using salsa not just as a separate part of a dish, but mixing into dishes.
  12. Wow thanks I'm definately going to try that recipe.
  13. I do like a fresh zucchini "pancake" sauteed like a potato pancake.
  14. I also worked in a cannery in the summers in the Willamette Valley in Oregon. The market size zucchini we never saw, but we processed those huge zucchini into chopped frozen mix or pureed it for foodservice use. Zuchinni frozen is terribly limp and I've never taken much to it. The patty pan is also good roasted until soft and tossed with garlic and butter.
  15. I just might try that zucchini cake. I still have some nightmares over summer zucchini. When I was in my early teens I worked for a local farmer harvesting his zucchini. He actually was one of our junior high school teachers so we got him winter and summer! Granted that was in the early 70's, but the technique hasn't changed much. He drove the tractor with a flatbed contraption that had large wood crate boxes on the back end. We, as in about 8 of us, bent over with a big machete, cut the zucchini at the stem and just threw it up into the bins, without looking up. Head to ground cutting zucchini add day wasn't much fun, but I suppose we made good money. Anyway the two dishes above sound very delicious.
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