+- Mock (https://mockforums.net)
+-- Forum: Personal Member Bullshit (https://mockforums.net/forum-5.html)
+--- Forum: Daily Greeting BS (https://mockforums.net/forum-13.html)
+--- Thread: *Cinco De Mayo* (/thread-5659.html)
Pages:
1
2
RE: *Cinco De Mayo* - BlueTiki - 05-06-2011
Okay . . . no personal commentary on the damned dirty "South of the Border" invaders of our sovereign land.
I tasted the most wonderful concoction of pork, with a chili apricot sauce, yesterday!
I'm thinking a "guest worker" program from the region producing this phenomenal dish gets priority.
As long as I get the recipe.
Anyone know the "official" name of this dish?
RE: *Cinco De Mayo* - IMaDick - 05-06-2011
How do you know it was pork?
was the sauce on the side or mixed with the meat of the day?
RE: *Cinco De Mayo* - BlueTiki - 05-06-2011
Cubed pork ( I'm guessing braised ).
Sauce mixed throughout . . . like a New Mexican (pork) green chili.
[Yeah . . . I put the pork in parenthesis to educate our chain-store Mex afficionados.]
I'm guessing Ancho chilis . . .
BTW - The other folks (Mexican and "gringo") were having white rice as the side dish. No frijoles for this entre.
RE: *Cinco De Mayo* - Cracker - 05-06-2011
Is this it? http://www.mexconnect.com/articles/3426-pork-with-apricot-chile-sauce-puerco-con-salsa-de-chabacanos-y-chile
I don't eat "spanish" rice. I am all about the frijoles refried with a little milk and cheese.
RE: *Cinco De Mayo* - BlueTiki - 05-06-2011
(05-06-2011, 05:18 PM)Cracker Wrote: Is this it? http://www.mexconnect.com/articles/3426-pork-with-apricot-chile-sauce-puerco-con-salsa-de-chabacanos-y-chile
Cracker . . . I think that's it . . . or at least a variation.
There's something about sweet and spicy that gets me all warm and . . . well . . . puts me in this mood, wanting to take off . . . . nevermind.
Thanks for the find!
And it goes great with a Bohemia, too.
RE: *Cinco De Mayo* - Cracker - 05-06-2011
There are about 50 ingredients. I would mix apricot preserves with chile in adobo and call it a day. haha
Like this: http://southernfood.about.com/od/porktenderloin/r/r70228e.htm
Only cube and fry the pork.
RE: *Cinco De Mayo* - Midwest Spy - 05-06-2011
(05-06-2011, 05:27 PM)BlueTiki Wrote: There's something about sweet and spicy that gets me all warm and . . . well . . . puts me in this mood, wanting to take off . . . . nevermind.
There's a little Mexican place in Newport Beach, CA, that a friend of mine took me to a few years back, and when I visit... it's simply the best!
As for pork, give me the Cuban version of Pork and black beans, and I'm also ready to take off....
RE: *Cinco De Mayo* - Cracker - 05-06-2011
(05-06-2011, 05:27 PM)BlueTiki Wrote: There's something about sweet and spicy that gets me all warm and . . . well . . . puts me in this mood, wanting to take off . . . . nevermind.
Are you telling us you might be engaged to a sweaty attorney?