HAPPY CINCO DE MAYO!
Cinco de Mayo on May 5th commemorates the victory of the Mexican militia over the French army in The Battle of Puebla in 1862. Although Cinco de Mayo is a Mexican holiday, it’s celebrated in the U.S., especially where there’s a significant Mexican population. It is not, as many people think, Mexico’s Independence Day, which is celebrated on September 16th.
My miniature dachshund, Maggie, was born May 5th, 2006, so now it’s a reminder to me to share appropriate recipes before Cinco de Mayo. This week our featured recipes include Posole, a popular Mexican soup, and Hot and Spicy Artichoke Dip from a new cookbook from Harvard Common Press: Cheese Hors d’ Oeuvres by Hallie Harron.
There’s a recipe for Chipotle Pork Posole in the April Everyday Foods magazine. My version is a combination of that recipe and one I found in Best of the Best from New Mexico cookbook. Although I’m not usually fond of hominy, a corn product that’s available either canned or dried, I didn’t mind it in this soup. Since I could not buy chipotle chiles in adobo, an ingredient in the Everyday Foods recipe, I used the same amount of chopped jalapeno pepper (chipotle is a dried, smoked jalapeno). The posole recipe in the New Mexico cookbook included ½ teaspoon of paprika but I used ½ teaspoon smoked paprika to compensate for the smoked taste the chopped chipotle in adobo would have given the soup. Instead of fresh cilantro, I do keep dried on hand and added 2 tablespoons to my recipe instead of ½ cup fresh.
POSOLE
- 1 tablespoon olive oil (I prefer light olive oil)
- One 18-ounce pork tenderloin, halved crosswise (I used Morrell brand available at Chief and Ray’s)
- Coarse salt and pepper 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon chopped canned jalapeno pepper
- 2 14.5-ounce cans of reduced sodium, 100 percent fat-free chicken broth (I used Swanson brand)
- ½ teaspoon smoked paprika
2 15.5-ounce cans hominy, rinsed and drained (I used Bush brand)
- 1 14.5-ounce can diced tomatoes in juice
- 2 cups water
- 2 tablespoons dried cilantro
- Lime wedges
Season pork tenderloin with salt and pepper. In a 6-quart Dutch oven over medium heat, brown tenderloin on all sides in olive oil, 6 to 7 minutes. Remove to a platter. Sauté onion and garlic in pan, add salt and pepper to taste and cook until onion begins to soften, 4 to 5 minutes. Return pork to Dutch oven along with jalapeno pepper, chicken broth, smoked paprika, hominy, tomatoes and water.
|
Cook until an instant-read thermometer inserted in center of pork registers 145oF, 3 to 4 minutes. Shred pork with a fork; return to pan and add dried cilantro. Garnish each serving with a lime wedge (to be squeezed on soup). Recipe makes enough to serve 4.
Source: Adapted from recipes in April Everyday Foods and Best of the Best from New Mexico cookbook.
FROM THE COOKBOOK SHELF
The next recipe is also appropriate for a Cinco de Mayo party. Professional chef and cookbook author Hallie Harron offers up to 50 new reasons to kick off parties and special occasions with one of the world’s most celebrated foods: cheese! Using the finest-tasting cheeses with a range of textures and flavors, the recipes are prepared on the stovetop, in the oven, even on the grill. Also included are hints for beginners to start exploring the world of cheese, helpful advice on wine and beer pairing, expert suggestions for creating a top notch cheese plate and tips on gadgets every cheese lover needs in their kitchen. Hot and Spicy Artichoke dip caught my eye with its 10-ounce can of diced tomatoes and green chiles in the list of ingredients.
HOT AND SPICY ARTICHOKE DIP
- One 13.75-ounce can water-packed artichoke hearts
- One 10-ounce can diced tomatoes with green chiles
- 8-ounces cream cheese
- 1/3 cup mayonnaise
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Hot sauce of your choice, to taste
Preheat oven to 350F. Place all ingredients in a blender and pulse until smooth. Place the mixture in an 8-inch square or other 2-quart baking dish and bake until bubbly, about 30 minutes. Stir the dip and serve piping hot. Recipe makes 6 servings.
Source: Cheese Hors d’Oeuvres by Hallie Harron; Harvard Common Press, May 2008; $12.95/hardback.
EATING FRESH FRUIT HAS PROTECTIVE EFFECT ON BRAIN CELLS
Eating apples, bananas and oranges may help the brain, according to a study in the February Journal of Food Science. Researchers investigated the effects of extracts of the three fruits on neuron cells in the brain, and found that the phytochemicals they contained prevent neurotoxicity in the cells. Phytochemicals are natural substances in plants that contain antioxidants, which help prevent disease. Apples, bananas and oranges in that order were the fruits with the highest antioxidant concentrations. Although it is not yet known if eating plenty of fruit will actually prevent Alzheimer’s disease, researchers say these fruits may protect brain cells against neurodegenerative disorders.
Source: Duke University HealthNews, April 2008. |
