[CH] Chiles in a Roast, again
Alex Silbajoris (asilbajo@hotmail.com)
Fri, 27 Dec 2002 14:21:34 +0000
To follow up on a thread from a few weeks ago, I finally did put chiles in a
roast.
CaJohn told me that Justin Wilson was known to do that. Paul TNECM sent me
a care package with (among other things) some fresh tepin.
So, for our big open-house party last Sunday, I roasted a fresh picnic arm,
with rind and all. I slivered garlic and put it in slits in the meat, as my
mother taught me to do. But this time I followed up with a fresh tepin in
each slit. (Kind of difficult because the berries were soft; it might be
easier with dried pods.)
I also injected a marinade: 1/8 cup of warm water, a good spoonful each of
CaJohn's Smoke Dust and Chip Welsh's Better Than Hot dry marinade,
fresh-ground cumin, and some rosemary and sage leaves, allowed to steep for
about three hours and then strained.
I scored the rind in a grid, and set the oven to only about 320. It cooked
for about four hours, and the rind was crackly. The meat had a nice garlic
flavor, and once in a while someone would find a pod - zing!
Strangely enough, when I took it to my parents' house as a contribution to a
leftover lunch, they loved it so much I left it with them. Mom has never
used an injector, and I want to teach her the basics.
- A
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