Great Variation
3 pork shoulder blades or any cut pork with bone--seasoned well with cajun spice and browned in olive oil.
add 4 chopped onions to pan after removing pork. add two bell peppers. add three dried chiles. handful quartered button mushrooms. handful cherry tomatoes whole. 6 smashed cloves garlic. Let vegetables sweat a little, add back pork in small pieces and half cup flour. Yes--no roux on this one--leaner version without the oil. Just the flour. Mix thoroughly and add quart chicken stock. Some more spice, pepper, mix, and simmer for 2.5-3 hrs. I added a chopped onion after 1.5 hrs.
Sunday, August 9, 2009
Thursday, August 6, 2009
Stuffed Leg Quarters
Title of this post sounds almost like a medieval torture procedure. I doubt anyone reads this anymore. I do when I forget a recipe. That's about it.
Bought two stuffed leg quarters from Hebert's grocery (stuffed with onions, peppers, and chicken sausage--cajun seasoned). I added some konriko, placed in a pan with olive oil and red wine. Halved handful of mushrooms, tomatoes, a few slivers bell peppers and onion and fresh slices of garlic. Cooked on low for about 35-45 minutes. Removed leg quarters and crisped em up in broiler while I added some leaves of fresh spinach to sauce and reduced a little. Great meal. Would be good over rice.
Bought two stuffed leg quarters from Hebert's grocery (stuffed with onions, peppers, and chicken sausage--cajun seasoned). I added some konriko, placed in a pan with olive oil and red wine. Halved handful of mushrooms, tomatoes, a few slivers bell peppers and onion and fresh slices of garlic. Cooked on low for about 35-45 minutes. Removed leg quarters and crisped em up in broiler while I added some leaves of fresh spinach to sauce and reduced a little. Great meal. Would be good over rice.
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