The Yummish Council is pleased to announce the creation of a new investigatory branch. The Yummish Advanced Research Project, or YARP dedicated to promoting and furthering the study of all things Yummy. (Sort of a Yummish Inquisition, but more “comfy chair” than racks and thumbscrews.) Be it food, film, fashion or even something that doesn't start with the letter “F,” it is YARP's mission to investigate and report on the latest developments in the field of Yummish endeavor.
For it's premier report, and in honor of the new Yummish field office coming to Albuquerque, NM, YARP offers the following New Mexican-inspired recipe:
What you'll need:
(Feel free to view these spice ratios as a starting point, increasing or decreasing as best suits your Yum.)
*For boneless cut, use approximately 3 pounds and reduce slow cooking time by 30 – 45 minutes
**Or expeller pressed canola oil
***Our favorite comes from Pojoaque Supermarket, Santa Fe, NM
****Our favorite comes from Rancho de Chimayo, Chimayo, NM
What to do:
Preheat oven to 275 degrees.
Combine salt, cracked pepper, garlic powder, oregano flakes, ground cumin and chipotle.
Coat room temperature roast with olive oil.
Rub roast with spice combination.
Drizzle top and bottom with molasses.
Place seasoned meat in roasting pan.
Add water to bottom of pan.
Add chile pods and bay leaves to water.
Cover tightly with lid or foil.
Roast at 275 degrees for 3 hours
Baste, then cover with loosely tented foil or tipped lid.
Roast at 400 degrees for 30 minutes
Remove from oven and let sit 10 – 15 minutes before serving.
Recommended sides: Posole or jalapeno cheese grits.
Shred leftovers for carnitas tacos.
Today's exercise: Get cooking!
Next: To be honest, probably heartburn. ;-)
For it's premier report, and in honor of the new Yummish field office coming to Albuquerque, NM, YARP offers the following New Mexican-inspired recipe:
Chipotle Pork Roast
What you'll need:
(Feel free to view these spice ratios as a starting point, increasing or decreasing as best suits your Yum.)
Pork shoulder blade roast, bone in*
|
5 pounds (approximately)
|
Olive oil, light in flavor**
|
4 Tbsp
|
Salt
|
1/4 tsp
|
Mixed cracked black, white and red pepper
|
1/4 tsp
|
Garlic powder
|
1/8 tsp
|
Oregano flakes
|
1/8 tsp
|
Ground cumin
|
1/4 tsp
|
Ground chipotle chile***
|
4 – 6 Tbsp
|
Dried chiles de Colorado
|
2 pods, stems and seeds removed
|
Bay leaves
|
4 leaves
|
Molasses
|
2 Tbsp
|
Red chile salsa****
|
1/4 cup
|
Water
|
1/4 cup
|
*For boneless cut, use approximately 3 pounds and reduce slow cooking time by 30 – 45 minutes
**Or expeller pressed canola oil
***Our favorite comes from Pojoaque Supermarket, Santa Fe, NM
****Our favorite comes from Rancho de Chimayo, Chimayo, NM
What to do:
Preheat oven to 275 degrees.
Combine salt, cracked pepper, garlic powder, oregano flakes, ground cumin and chipotle.
Coat room temperature roast with olive oil.
Rub roast with spice combination.
Drizzle top and bottom with molasses.
 | |
| Dried chiles de Colorado |
Place seasoned meat in roasting pan.
Add water to bottom of pan.
Add chile pods and bay leaves to water.
Cover tightly with lid or foil.
Roast at 275 degrees for 3 hours
Baste, then cover with loosely tented foil or tipped lid.
Roast at 400 degrees for 30 minutes
Remove from oven and let sit 10 – 15 minutes before serving.
Recommended sides: Posole or jalapeno cheese grits.
Shred leftovers for carnitas tacos.
Today's exercise: Get cooking!
Next: To be honest, probably heartburn. ;-)
When I first saw the title, all I could think of was the movie Hot Fuzz. "Yarp!"
ReplyDeleteYeah... I <3 Simon Pegg. :-D
ReplyDeleteYum what thou yum shall be the yum of the yum.
ReplyDelete