Dinner Menus by Samsunshine Levy
NET RECIPES
Appetizers
Fantastic NET Caesar Salad
Orange-Ginger Shrimp Ceviche
Salt Cod Brandade (Baccala/Bacalao)
Main Dishes
Chipotle Pork Posole Stew
Dover Sole (or Tilapia) "Meuniere"
Tenderloin Filet Au Poivre
Easy Summer Grilled Pizza
Aglio, Olio e Peperoncino con Gamberoni, Zest and Body!
Soup & Sides
Famous NET MAN Steamed Broccoli
Perfect & Easy Tuscan White Bean Soup
Bacon Mustard Brussel Sprouts
Creamy Polenta
Crunchy Vegetarian Quinoa Tabouli
Drinks
Limoncello
Dark and Stormy cocktail
Homemade Santa Fe Hot Cocoa Mix now with the power of chipotle
Dark Rum Egg Nog
Desserts
Apple Scone Cobbler
Nina's Birthday Cardamom Peach Cobbler
Italian Semifreddo Cassata
Rich & Dark Pecan Pie
Easy No-Bake Chocolate Pots de Creme
Chipotle Posole Pork Stew
(This is a stew, not a side dish)
What you will need:
Heavy stock pot (or Large Oval Crock Pot)
and a Medium Large Skillet if using a crock pot to stew in.
Garlic, garlic and more garlic (about 8 cloves, peeled & chopped)
Onion, onion and more onion (3-4 onions depending on size, chopped)
Oregano (flakes) – smell it, if it fills your senses and you think you are in Little Italy, NYC – that’s good! (2 tablespoons or so)
Flour (for dredging the pork).
Olive Oil – Everybody likes an Extra Virgin (about 1/4 cup).
2-3 T Canola Oil
Butter – The Real Deal (1/2 stick).
Pork for Stewing (about 1.5 pounds - more if you want, cut into 3/4 inch cubes).
2 large cans (49.5 oz. each) Swanson's chicken stock
1 bag Refrigerated or Frozen "half-processed" Posole (NOT dry, NOT canned), wash it good and pick out the bad ones.
4 to 8 Dried Chipotle Pods (NOT canned!)
Since most of the ingredients are already in your kitchen you’ll say to yourself, “wow, I love this, it’s really inexpensive & easy to make!”
How to put it together:
Dredge the pork in flour, then brown in stock pot (or skillet if you'll be using a crock pot) over medium high heat in 2-3 tablespoons canola oil until browned on all sides. Add onions and garlic with olive oil and butter and saute until translucent, about 3 minutes. Add the fresh/frozen posole to the onions along with the two large cans of chicken stock, rub the oregano flakes between your hands into the pot and add the chipotle pods. Bring to boil and let simmer, covered, for several hours until the posole pops open. As it simmers, replenish or add water as needed so that it doesn't become too salty. Salt to taste and serve with chopped onions and shredded cheese.
Dinner Menus by Samsunshine Levy
NET RECIPES
Appetizers
Fantastic NET Caesar Salad
Orange-Ginger Shrimp Ceviche
Salt Cod Brandade (Baccala/Bacalao)
Main Dishes
Chipotle Pork Posole Stew
Dover Sole (or Tilapia) "Meuniere"
Tenderloin Filet Au Poivre
Easy Summer Grilled Pizza
Aglio, Olio e Peperoncino con Gamberoni, Zest and Body!
Soup & Sides
Famous NET MAN Steamed Broccoli
Perfect & Easy Tuscan White Bean Soup
Bacon Mustard Brussel Sprouts
Creamy Polenta
Crunchy Vegetarian Quinoa Tabouli
Drinks
Limoncello
Dark and Stormy cocktail
Homemade Santa Fe Hot Cocoa Mix now with the power of chipotle
Dark Rum Egg Nog
Desserts
Apple Scone Cobbler
Nina's Birthday Cardamom Peach Cobbler
Italian Semifreddo Cassata
Rich & Dark Pecan Pie
Easy No-Bake Chocolate Pots de Creme
