November 23, 2014 / Comments Off on A Traditional Posole
A traditional Posole is a wonderful meal to enjoy during the holidays. With so much already expected from the kitchen during this wonderful feast of thanks giving, an unexpected one-dish meal, such as a posole, may be the perfect break from tradition for the football games, or as an accompaniment to the oyster roast over the weekend. Guests sometimes linger, neighborhood friends like to gather, and a warm bowl of this substitute for chili may be just the thing.
This posole began when I had the chance to spend the morning alone wandering around the beautiful Ferry Plaza Market on the waterfront in San Francisco. It’s a foodie paradise, really, with beautiful displays of everything from cheese to bread to charcuterie to beautiful vegetables and much more! As I made my way through the first store, I began with a basket full of goodies that I knew at the time would become the basis for this lovely authentic south of the border stew. I found traditional dried white hominy, beautiful dried red chilis, and the outcome of my shopping basket became clear.
Nothing says summer like okra in the south! Turn up the heat a little more with a delicious Gumbo and satiate your senses with this summer stew that says HELLO to your tastebuds!
I LOVE a slow simmer in the summer, don’t you? After visiting the Farmer’s Market this week, I knew there was a Gumbo in my future!
One of my favorite and also one of the VERY FIRST TV personalities is naturally who I turned to when I thought about preparing my first summer stew.
And with so much to choose from at the market, I must admit I took a slight detour from the traditional with a few additional seasonal selections….why not?
It all starts with high heat to the cast iron skillet and you will bring those beautiful ingredients to life!
and then there is the shrimp stock. DON’T BE AFRAID!! Shrimp stock is so easy and a thing of beauty, don’t you agree?
What happens next is so seductive! Chef Paul Prudhomme instructs to add the stock a little at a time, allowing the stock and the okra (you know how it has that texture once it is cut?) to combine into a sublime silkiness!
This summer stew is a savory sensation that cooks up quickly and improves in the refrigerator so perfect for leftovers. Serve over cooked hot rice for a completely satisfying seasonal meal.
Recipe type: Main Dish
6 cup Okra
4 cup Heirloom Tomatoes
2 cup Sweet Southern Vidalia Onion
2 cup Assorted Mild Chilis - Poblano or Pasilla
3 cup Red Bliss and Fingerling Potatoes
6 cup Shrimp Stock
1 lb Chorizo
2 lb Medium Shrimp
½ teaspoon salt
1 + 1 teaspoon white pepper
1 + 1 teaspoon red pepper
¼ cup Lard or Olive Oil
¼ cup Unsalted Butter
1 tablespoon Fresh Garlic
4 cup Cooked Rice
Prepare all ingredients for cooking by washing, dicing and chopping.
Heat the olive oil or lard in a cast iron dutch oven type skillet until almost smoking.
Add half the okra and sear for 3 minutes, stirring occasionally. Allowing the okra to brown nicely will add texture and flavor to the dish.
Add 1 tsp of white pepper and 1 tsp of red pepper, the onions, peppers, potatoes, garlic and chorizo to the okra and continue to brown and sear for about 10 minutes, scraping the bottom of the skillet occasionally.
Add two more cups of shrimp stock and allow to simmer for an additional 5 minutes.
Add half the chopped tomatoes and stir, then add remaining shrimp stock to the pot. Add the second teaspoons of white and red pepper and salt and allow to simmer for about 45 minutes.
Add the butter and all to simmer until butter is melted. Stir to incorporate.
Add remaining okra and tomatoes and shrimp. Turn off heat and allow to sit for 5 minutes. Dish will be perfectly cooked with some texture and succulent and tender shrimp.
Serve over cooked rice, and don't forget to put the hot sauce on the table for those crazy heat lovers!
On the farm this week, we enjoyed the arrival of your heritage Bronze Breasted Turkeys! Believe it or not, my grandparents raised these same turkeys in the 1930’s on the farm in Old Fort, NC!! Pastured poultry was normal back then…