Kevin's Croque Monsieur

Serves 4

Croque Monsieur, is France's upscale take on a grilled cheese sandwich. They are sold on many street corners in Paris. My son-in-law Kevin (who lived in Paris and studied at the Cordon Bleu) treated us to his wonderful open face version, on our latest trip to southern California. Quality ham, cheese and bread make the best sandwiches but cutting the Gruyere with Emmenthaler could cut cost some what.

1 lb. ham, thinly sliced (Kevin likes Columbus brand apple wood smoked ham from Trader Joe's) 2 -12 inch mini baguettes
2 Tbsp. butter
2 Tbsp. flour
2 cups milk
1 cup grated Gruyere cheese, divided use
grated nutmeg to taste
salt & white pepper to taste
Dijon mustard, preferably Maille brand

To make the Mornay sauce:
melt the butter in a medium skillet, stir in the flour and cook 2-3 minutes, stirring constantly. Add milk and simmer approximately 10 minutes (stirring occasionally) until sauce is thick. Add 1/2 cup of the cheese gradually while stirring until sauce is thick and smooth and cheese is completely melted. Add salt, pepper and nutmeg to taste. Reserve the sauce and keep warm.
Cut bread in half lengthwise and then in half again crosswise. Lightly toast the bread slices on both sides under the broiler of the oven.
To assemble the sandwiches:
Cover a sheet pan with aluminium foil, place the toasted bread slices on the pan, cut side up. Saute the ham slightly ( just to warm). Spread about 1/2 the sauce on the bread, divide the ham on top of the sauce, then top the ham with remaining sauce. Sprinkle sandwiches with remaining 1/2 cup grated cheese. Place under the broiler until the grated cheese melts and starts to brown and sandwiches are heated through.
Stack two sandwiches open face, on a plate to be eaten with with a knife a fork. Don't forget the necessary condiment: Dijon mustard!

Gringo Ranchero Sauce

This recipe would have any self respecting Mexican shaking his or her head and calling me a loco gringo. They probably would use Poblano chilies for the bell peppers, no celery, tomatoes not juice and some sort of heat like diced jalapenos. I created this recipe for my gringa wife and 88 year old gringa mother. So, if your making Huevos Rancheros for any women, kids or sissies this could be for you also.

3 Tbsp. vegetable oil
2 Tbsp. flour
1/2 green bell pepper, cored, seeded and sliced
1/2 red bell pepper, cored, seeded and sliced
1/2 onion, peeled and slivered
2 stalks celery, chopped
1&1/2 cups tomato juice or V8
1&1/2 cups chicken broth
1 Tbsp. ground cumin
salt to taste

Heat oil in medium sauce pan, over med/high heat, add flour and cook for two minutes. Add peppers, onions and celery, saute until tender but not browned. Add juice, broth and cumin, simmer for about 20 minutes for sauce to thicken and flavors to blend.

Philippine Pork Adobo

There are probably as many recipes for Adobo as there are cooks in the Philippines. Two popular meats for Adobo are pork and chicken. The Philippines call the pork version Adobong Baboy and the chicken version Adobong Manok. The trick to making Adobo successfully is to cook it slowly enough to have the meat become tender as the pan liquid evaporates away and the meat then browns in it's own fat. When making Adobong Manok substitute 2 lbs. chicken thighs for the pork in this recipe. Coconut or cane vinegar are mild and traditionally used but white wine vinegar is a good substitute.

2 lbs. boneless pork butt or shoulder, cut into 1x2 inch pieces
2 cups vinegar, preferably coconut or cane
1/4 cup soy sauce
14 cloves garlic, slivered
10 bay leaves
2 Tbsp. sugar
2 tsp. whole black peppercorns
salt to taste

Salt the pork pieces and place in a skillet (non-stick works well) along with all the other ingredients. Bring to a boil, reduce heat, loosely cover and simmer about 1 hour or until the meat is tender. Add water if liquid is drying out before meat is tender. When the pork is tender and the juices have evaporated, brown the meat in the fat remaining in skillet. Serve with steamed white rice if desired.

TG
11/10

PORK PASOLE

Yield: 4 Servings

You have to have a Carnitas Fiesta before making this recipe and you have to resist frying all the pork for Carnitas. Lindsay this is for you, Heather has seen it done often enough. It’s a must do with the pork stock left over after making Carnitas

1 quart Carnitas stock, ( see Carnitas recipe)
8 oz. saved un-fried pork from Carnitas, chopped or shredded
1/2 med. onion, slivered
1 med. carrots, sliced
2 fresh Poblano chilies, roasted, peeled, seeded and coarsely chopped, or 2- 4oz.cans of chopped green chilies if need be.
1- 29 oz. can hominy
1-14.5 oz. can plum tomatoes, chopped
salt to taste, if needed

Directions
Place all the ingredients in a large soup pot. Bring soup to a boil, reduce heat and simmer until the carrots are tender, about 30 minutes.
Garnish:
tortilla strips, fried
thinly sliced radish
chopped onions
lime wedges
chopped fresh cilantro
crushed red peppers
Ladle the soup into shallow bowls. Set the garnishes on the table for each guest to serve themselves.

TG
3/10

Carnitas

Translates to “Little Meats”
Yield: 1 kilo Serves 4


Carnitas is Mexico’s beloved and wonderful culinary creation, usually made with pork. This recipe is for those who can’t fine good carnitas on their local restaurant scene. This recipe also is not as authentic as that served at the carnitas meca, Carnitas Uruapan (pronounced ooh-ru-AH-pan) in Tijuana, Mexico.
Carnitas Uruapan, is a great carnitas restaurant where savory pork is cooked up in two big vats (Cazos de Cobre) filled with manteca (lard) out front in the parking lot, until it's falling-apart tender. Inside, diners are served the meat by the kilo (or portion thereof) at long, communal wooden picnic tables to a mostly local crowd, accompanied by mariachi music, along with plenty of Negro Modelos or Bohemias, (dark Mexican beers). It's a casual feast without compare, vegetarians need not apply. People who should know tell me Carnitas Uruapan is Tijuana’s oldest and best carnitas restaurant in TJ. Most taxi drivers at the border know the place.

3 lbs. boneless, skinless, fresh pork shoulder or butt
3 qts. water
1 onion, quartered
2 carrots, quartered
4 celery stalks, quartered
3 Tbsp. chili powder
2 Tbsp. cumin
1 Tbsp. whole black pepper
1½ tsp. salt

Cut pork into 2”-3” pieces and place in a large soup pot. Add remaining ingredients. Bring to a boil, reduce heat and simmer for about 2 hours or until the pork breaks apart easily. Remove the pork, strain the broth and reserve for Pasole (recipe follows). Discard the solids. Refrigerate the broth and pork until it’s time to Fiesta. Set the table with re-fried beans, Spanish rice, chopped onions and cilantro, salsa and a stack of warm tortillas. Sliced avocado and radishes are also good. Fry the pork pieces until well browned and crisp. Break or shred into bite size pieces, bring the Carnitas on a platter to the table so everyone can build their own tacos. Serve with cold beer and mariachi music.

TG
2/10