Thursday, March 23, 2006

Latest and Greatest - Part 5

Here we go, as promised and last but not least - the first great new recipe I cooked in 2006.

I made this for a dinner party with friends just after the holidays, and although it took some planning and cooking ahead of time, it was worth it. I served the stew with basmati rice, cooked in chicken broth with a cinnamon stick and a bay leaf, as well as some grillled pita breads that Brad made. Both us and the guests gobbled this one up and I loved it just as much the next day. Hurry up and make this recipe, because spring is almost here and this a very cozy dish.!

Lebanese Lamb and Bean Stew
*From Gourmet Magazine, adapted from George's Downtown Cafe and Diner

Serves 8.
Active time: 45 minutes Start to Finish: 10.5 hours (includes soaking beans)

1 lb dried navy beans, picked over and rinsed
1lb boneless lamb shoulder, trimmed of excess fat and cut into 1.5" cubes
1 cinnamon stick
9 cups water
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 teaspoons salt
3/4 teaspoons black pepper
3 tabelspoons tomato paste
fresh, chopped parsley, paprika and lemon wedges for serving

1. Cover beans with cold water by 3" and let soak at room temperature at least 8 hours. Drain well.

2. Bring lamb, cinnamon and water to a boil in a 6-8qt heavy pot, then vigorously simmer, covered, until meat is tender. (1.25-1.5hrs). Add beans and cook, uncovered, until beans are tender, about 1 hour more.

3. Meanwhile, over moderate heat, heat oil in a large skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper, stirring until onions are pale golden and tender (8-10 minutes). Stir in tomato paste and cook, stirring, for 2 minutes.

4. When beans are tender, stir in tomato-onion mixture and simmer until just heated through (about 5 minutes). Stir in remaining 1.5 teaspoons salt and 1/2 teaspoon pepper.

*This stew can be made up to 3 days in advance. Cool completely, uncovered, then chill in an airtight container. Reheat in 5-6qt pot over low heat until warmed through.

Serve, garnished with chopped parsely and paprika, with a wedge of lemon. ENJOY!!!

Stay tuned readers, I promise to post again very soon with moving and new apartment updates. Things are just a bit hectic here in Brooklyn these days!

Friday, March 17, 2006

Very Important Matters

Or perhaps I should say 'Very EXHAUSTING Matters', because this week has been a long one.

Ironically, I was about to post this entry on Friday afternoon, but just before I had a chance to read through it one last time and press the 'publish post' button, I got absoultely swamped at work. I have not had a spare moment until now, more that 24 hours later on Saturday night to get back to it.

Several major events have taken place involving Brad and my transition to our soon-to-be new home. Firstly, we finally signed the lease and got keys! Starting tomorrow our wonderful color pallete will start gracing the walls and I promise, finally, pictures. In addition, after weeks of window shopping for the right one - Brad and I experienced the fortune of good timing, when we stumbled upon a great couch and chair at a very thifty price, from a moving sale posted on craigslist. I can't wait to add them to our new living room.

Aside from the fact that I have had early starts and long finishes to work days this past week, I have
also been racing to post my, yet again, revised personal website, now in flash (!) and with the addition of my joint web design endevour with Brad, Bad Feather. The version that is up now is what I will call, beta, as it contains many glitches and design flaws that will still need to be corrected - but it is a major start.

Right about now, as the work day is not nearly close enough to an end, I feel a giant yawn coming on. No time to rest though, tonight I have a dance performance to attend, there are mailing addresses that need to be changed, cleaning . . . and of course, the painting.

Tuesday, March 14, 2006

Birds of a Feather

From what I have been told, most successful relationships are formed in one of two ways, either opposites attract or you and your other are like two peas in a pod. Those of you who have known me for a long time know that I am unusually prone to unique injuries and accidents that wouldn't happen to most people. However, Brad is not most people, and after seeing the photos below I think you'll agree that the relationship he and I have is definitely the latter. . .

That is what happened on the way home from a party where the following events took place:

Would you believe those items fell out of a piñata?

Monday, March 13, 2006

How to Cook Like A Gourmet

Or at least like you read Gourmet Magazine.

A few weeks ago, desperately missing my summer garden share, I signed us up for Urban Organics. Since then I have been delivered a box full of organic fruits and veggies every Thursday, and trying to use them all within the week has been shaking up my choice of recipes.

Yesterday we stopped by the farmer's market and I sought out my favorite meat vendor to find the perfect accompaniment for a buch of green beans I wanted to use. My choice was two beautiful duck breasts. And so, upon returning home I sought out some cooking inspiration on and found a recipe that was so absoultely drop-dead-delicious (and easy!) that I just had to share. . .

You can find the recipe for Duck Breasts with orange, honey and tea sauce here. I recommend eating it as we did, garnished with orange wedges, and paired with roasted sweet potatoes and some green beans tossed with toasted almonds in lemon butter. (You starting to imagine just how many fruits and veggies I now have around the kitchen thanks to the delivery?) But seriously, this is an great dish, simple to make, and sure to impress some dinner guests. Quack!

Saturday, March 11, 2006

Moon Over My Hammy

When we arrived in Miami, I was in no way prepared for the Art Deco overload, and immediately fell in love. The scenery is certainly wacky in Miami Beach. . . and I'm not just talking about the buildings. Those of you who know Brad, know he's a stud - but he was the smallest guy in that muscle-bound homosexual town.

For us Miami was a taste of both Art Deco and great Cuban food, complete with dancing trannies, palm trees and lots of sunshine.
You can see for yourself and view the photos here, on Brad's Flickr photostream.

Friday, March 10, 2006

Latest and Greatest - Part 4

Not much to tell - the work week has past, busy and uneventful. Today, Brad and I purchased paint for the new apartment - a classy assortment of neutrals with a few exciting accent colors.

On the cooking front, here it is, numero quatro. This is a really great recipe for a tortilla soup - easy to whip up on a weeknight and absolutely delicious.

Spicy Chicken Broth with Tortilla, Avacado and Lime

Olive oil

2 medium onions, diced

3 medium-sized ripe tomatoes, choppped

2 jalepeños, minced

1 quart chicken stock

salt and fresh ground pepper

canola oil for frying

4 corn tortillas, cut into 1/8-inch-wide strips

1 1/2 cups shredded, cooked chicken

(I just buy two boneless chicken breasts, salt and pepper and bake at 350˚ for about 30 minutes)

3 avacados, halved, pitted, peeled and sliced

1/2 cup coarsely chopped cilantro

1 lime, cut into wedges

Put a stock pot over medium heat and coat with 1 tablespoon of olive oil. Add onions, garlic, tomatoes and jalapeños and cook for 15 minutes. Vegetables should be pulpy. Pour in the stock, season with salt and pepper and simmer for 25 minutes.

Meanwhile, heat 1 inch of canola oil in a skillet over medium-high heat. add the tortilla strips in batches and fry until golden, turning once. Remove with a slotted spoon to a paper towel-lined plate and salt whle hot.

Divide shredded chicken between 4 bowls and ladel hot soup over. Top with sliced avocado and fried tortilla strips, then garnish with cilatro and lime wedges.


*This recipe, as well as the pizza from my previous post, are from Tyler Florence's Eat This Book.

Tuesday, March 07, 2006

Latest and Greatest - Part 3

Wow, things really got wacky around this website for a few days! Seems I had some HTML errors in my latest blog post that sent the blog haywire, but things are back in order now. Also, for all the Petris fans out there (I had no idea my little sleep/art project would be greated with such enthusiasm!), bear with me for just a few days more - I promise plenty of new sleeping arangements as soon as Francine returns from here week-long vacation at my parent's backyard in NJ.

The reason for my absense (and delay in righting the wackiness), is that Brad and I were off on a mini-vacation - sponsored by Brad's work, Mary-Anne Martin Fine Art - in Miami Beach. Not a bad deal considering that Brad spent about 5 hours working and we spent most of 72 hours sunning at both pool and beach, swimming, reading, napping, dining and generally relaxing. Look forward to some photos on Brad's Flickr stream in the next day or two, but in the mean time, here is a sneak preview:

In other recent news, BRAD AND I FOUND A NEW APARTMENT! After over a month of discouraging hunting, we have just left a deposit on a great garden apartment in a brownstone in Park Slope, Brooklyn. We'll be moving in less than two weeks, so you can expect plenty more details and phoots to come.

So, now that I am back to cold weather and blogging, here is recipe number 3, as promised, of my new favorites from 2006:

Pizza with Roasted Mushrooms, Spinach and Goat Cheese

pizza dough (I have made my own, but recommend buying a pie's worth from your local pizzeria for a few dolars)
olive oil
2 slices prosciutto, cut into strips
2 garlic cloves, minced
needles from 1 sprig of rosemary
1 pound assorted mushrooms (I used cremini and portobellos), cleanned and coarsley chopped
sea salt and fresh ground pepper
all-purpose flour for rolling
cornmeal for dusting
8 ounces goat cheese
1 bunch baby spinach, coarsely chopped
2 cups shredded fontina cheese
fresh grated pecorino or parmesan for garnish

Preheat the oven to 500˚ and put pizza stone in the oven to heat.

Coat a sauté pan with 1 tablespoon olive oil and heat over medium heat. Add prosciutto strips and stir for 1 minute to release flavor and fat. Toss in the garlic and rosemary and cook for 30 seconds. Drizzle some more oil and add mushrooms. Season with salt and pepper and cook, stirring, until musrooms are brown and release their moisture (about 5 minutes). Remove from heat.

Turn the dough out and roll on a flour surface to fit pizza stone. Remove stone from oven and dust with cornmeal. Place dough on stone, and spread the goat cheese evenly, either by crumbling or using the back of a spoon. Scatter the sautéed mushrooms around, then spinach, then fontina.

Reduce heat to 475˚ and slide pizza into oven on stone. Bake for 12 to 15 minutes, until the crust is golden brown and crisp and the cheese is bubly.

Sprinkle with pecorino, cut into slices and serve.


Friday, March 03, 2006

The Results Are In

If you've been living in anticipation, I bring you not just the results, but the recipes from The Great Brooklyn Cook-Off of 2006! THIS is how the fabulous feast went down . . .

There were six of us, and we arrived at 8pm. We wasted no time, over cold and refreshing cervezas, out came the first course. Megan filled the Sopes with Shrimp Escabeche right in front of us as our mouths began to water. Then, with our small plates that we would enjoy course after course on, we all sat down to eat. This was only the first course and already I had seconds . . . .

This is a made-up recipe, but sopes are traditional masa cakes served in Mexico and Central America. Escabeche is basically Central American cole slaw--it doesn't usually have shrimp in it. But the combo is fresh-tasting and delicious. Make the escabeche first, as the sopes are best when they're piping hot.

12 cooked, peeled shrimp, diced
1/2 cup cabbage, julienned
1/4 cup red bell pepper, diced
1/2 small onion, diced
2 cloves garlic, minced
1/4 bulb fennel, diced
1/4 small jalapeno, minced
juice of 1 lemon
juice of 1 lime
splash of sherry vinegar
tablespoon oregano
tablespoon fresh cilantro, minced
2 tablespoons Mexican crema (or sour cream)
1/2 avocado, cubed, for garnish

Mix all ingredients (except avocado) and refrigerate to let the flavors blend while you make the sopes.

2 cups masa harina
3 tbs all-purpose flour
1/2 tsp baking soda
1 tsp salt
1 cup of water (adjust as necessary)

Stir up the masa dough--you should be able to form a firm ball, but it should be relatively soft. Shouldn't crack easily.

Heat an inch of oil in a saucepan for frying.

Roll the masa dough into golfball-size orbs (it made me cringe to rep 'balls' there), and then press them into little cups with your fingers, pinch-pot style. It's okay if these are 'rustic', but they should be uniform in size. This much dough makes about 12 sopes.

Carefully sit the sopes in the oil, open-side-down, and turn over after about 30 seconds. You'll have to work fast so they don't burn-you only want them to be golden brown on the top and bottom. They'll be whitish on the sides.

Fill with escabeche and top with a little piece of avocado. Serve right away.
Soon after, we washed the sopes down with some more cerveza and moved on to the soup and salad. Brad made a delicious salad of mixed greens, shaved apple, almond slivers and crumbled Stilton Bleu cheese, topped with this tasty vinagrette:

1.4 cup white balsamic vinegar
2 tablespoons finely chopped shallot
1/2 teaspoon salt
1 teaspoon whole grain dijon mustard
1/2 teaspoon fresh ground black pepper
1 teaspoon soy sauce
3/4 cup olive oil

whisk together all ingredients

Then, Megan served her second dish, Tarascan chicken-bean soup. As she describes it, This soup comes from a tribe of Indians in northern Mexico, traditionally it's not made with chicken, but it tastes better this way. It's a very rich and smoky soup, and it'll be even richer and yummier if you smoke the chicken before adding it to the soup (a stove-top smoker is perfect for this). If you're strapped for time, though, it still turns out delicious if the chicken is not smoked. Without the smoked chicken, it certainly was just fine. After tasting it, I believe Christine used the phrase, "seriously yum".

1 can chicken stock
1 can beef stock
1 can pinto beans
1 16 oz can fire-roasted diced tomotoes (or roast your own--don't use non-roasted tomatoes though)
1 dried ancho chile
3 poblano peppers
2 tbs dried chipotle flakes
2 zucchinis
2 ears corn
3 cloves garlic
half a large onion
salt to taste
1 whole bone-in chicken breast
queso fresco and cilantro for garnish


In a large stock pot, gently simmer the chicken and beef stock with the garlic (diced), chipotle flakes, and chicken breast (either already smoked or raw--it'll cook through as the soup boils). Meanwhile, chop the zucchini into thin half-rounds, the onion into inch-long slivers, and cut the corn off the cob. put on a baking sheet with some olive oil and salt and pepper. Roast in the broiler, pulling it out and stirring every five minutes to insure even browning, and to make sure nothing gets too dry. This should take about 15 minutes. Toast the ancho chile in a dry frying pan till it's crispy and toasty smelling (it's already dark, so the color won't change much), then soak it for 15 minutes in hot water. While your ancho is soaking, put the 3 poblanos on a baking sheet (cut 3-4 slits into each of them so they don't explode) and roast them in the broiler till blackened. Leave them on the baking sheet to cool.

Add the pinto beans, half a cup of water, 1 tsp salt, and the ancho chile to a blender. Puree until smooth. At this point, the chicken will be cooked through, so you can cut it off the bone (and discard the bone) and add the bean mixture, the zucchini/corn mixture, and the can of tomatoes to the simmering chicken soup.

Once the poblanos are room temp, gently remove the blackened skin and the seedy core. Do NOT rinse or you'll lose all the nice sweet peppery oils. With your fingers, separate the poblanos into long strips and add to the soup. The soup's now finished, although it tastes better if you have time to let it rest for an hour or so for the flavors to mingle.

Garnish with the queso fresco and cilantro and serve.

At this point we all needed a break, or at least another cerveza. The perfect warm up for Christine's Sweet Potato Enchiladas.

Enchilada Sauce:
Roughly 8-12 dried ancho chilies, plus other chilies if you like your sauce hot
5 cloves garlic, minced
1 yellow onion, chopped
2-3 cups chicken broth (depending on how "saucy" you want it)
1 tsp nutmeg
2 Tbs cinnamon
salt & pepper to taste

Sweet potatoes or yams chopped into quarter-inch cubes
2-3 Tbs olive oil
salt & pepper to taste


De-seed peppers and brown them in a hot skillet, let soak in hot water for one hour. Preheat oven to 400. Toss sweet potatoes in olive oil, salt & pepper. Roast in oven until soft and slightly caramelized (brown at the edges). While roasting, saute garlic and onions in pot, once translucent add chilies and chicken broth. Bring mixture to a boil, turn heat down and let simmer for 10 minutes. Turn off heat, let cool slightly. Puree mixture in blender, then bring back to simmer. Add nutmeg, cinnamon, salt & pepper. Coat warmed corn tortillas in enchilada sauce, fill with sweet potatoes and small amount of cotija, roll and lay seam against bottom of baking sheet. Repeat until pan is full. Top with more enchilada sauce and sprinkle of cotija. Bake in oven until cheese is slightly browned. Serve hot.

These scrumptious enchiladas were served with a side of Ensalada de Nopalitos (salad of nopal cactus pieces), that Christine also cooked up from Dianna Kennedy's "The Essential Cuisines of Mexico". I might add at this point that she was not alone in the kitchen, but aided by her new, H-O-T man friend, Sean. Delicious! (The salad that is)

The Salad:
2 c nopal cactus pieces, cooked (see bottom of recipe for instructions)
2 Tbs olive oil
4 tsp mild vinegar or fresh lime juice
1/2 Tbs finely chopped Mexican Oregano
white onion
Salt to taste
1/4 c roughly chopped cilantro

To Serve:
Lettuce leaves
Strips of Jalapeno chiles en escabeche
4 oz queso fresco, crumbled
1 small purple onion, sliced
2 medium tomatoes, sliced

Mix all the salad ingredients well and set aside to season for about 1
hour. Line the dish with lettuce leaves, put the salad on top, and top
with the rest of the ingredients.

*Cooking the nopals: Nopales al Vapor Estilo Otumba (steamed cactus
paddles Otumba)

2 Tbs vegetable oil
2 garlic cloves, finely chopped
1 pound nopales (scrape off tiny thorns and cut into little cubes),
should be about 3.5 c raw
1 large scallion, finely chopped
2 jalapeno chiles or any hot, fresh green chiles (seeds and veins left
in), thinly sliced
1 Tsp salt, or to taste
2 large sprigs epazote, roughly chopped

Heat oil in large, heavy saucepan and fry the garlic, without
browning, for a few seconds. Add the rest of the ingredients, except
the epazote. Cover the pan and cook over low heat, stirring the
mixture from time to time, until the nopales are almost tender; their
viscous juice will exude (gross! seriously). Remove the lid from the
pan and continue cooking over slightly higher heat until all sticky
liquid from the nopales has dried up (almost 20 minutes, depending on
how tender the nopales are). Stir in the epazote 3 minutes before the
end of the cooking time.

Christine's notes:
I did not include the epazote because I didn't have any. In the salad I substituted cotija for queso fresco, 'cause I like cojita better. I would recommend serving this with as a salsa with enchiladas; it's a really nice flavor combination (especially the next day when the salad's flavor has developed a bit more.

After the round, it was unclear whether we all had the strength to go on, but soldier we did. As we at around expressing our enjoyment of all the food before us, out came a bottle of yummy red wine that had traveled back from the 2006 Winter Olympics, courtesy of Sean - a flattering accompaniment to my Ancho and Coffee Braised Short Ribs, that by this time were perfectly falling off the bone . . .

The Ribs:
4 dried ancho chillies, stemmed, seeded, and ribs discarded
2 cups boiling water
1 medium onion, quartered
3 garlic cloves
3 chipotles in adobo sauce, plus 2 teaspoons adobo sauce
2 tablespoons maple syrup
1 tablespoon lime juice
1 tablespoon salt
6 lbs beef short ribs
1 teaspoon black pepper
1 tablespoon vegetable oil
1 cup brewed coffee

Preheat oven to 350˚.

Soak chiles in boiling water until softened (about 20 minutes) and strain, reserving liquid. Transfer chilis plus onion, garlic, chipotles with sauce, maple syrup, lime juice and 1 teaspoon salt to blender and purée.

Pat ribs dry and sprinkle with remaining salt and pepper. Heat oil in a large skillet and brown the ribs in 3 batches, turning occasionally for about 5 minutes. Transfer browned ribs to a roasting pan large enough to hold them in one layer.

Add chili purée to remaining fat and cook over moderate to low heat, stirring frequently, for 5 minutes. Add reserved chili soaking liquid and coffee and bring to a boil. Pour the liquid over the ribs and cover roasting pan tightly with foil. Braise ribs until very tender, about 3 to 3.5 hours. Skim fat from pan juices and serve juices with ribs.

Notes: when the ribs were tender, I removed them from the roasting pan and boiled down the pan juices to a thicker, sauce-like consistency. I then returned the ribs to the pan, tossed to coat, recovered and returned the ribs to the oven on a low, warming temperature until ready to serve.

Tender just begins to describe the quality of these ribs.

At this point in the evening more than two hours of eating had passed, and you may think things were coming to an end - but not without dessert. We moved on to coffee as Josh served up his amazing Burnt Orange Ice Cream, that was outta this world, creamy and delicious.

(The orange in this custard-based ice cream isn’t really “burnt”–it’s caramelized in a pan along with sugar)

Ice Cream:
1.5 cups heavy cream
1.5 cups whole milk
2 tablespoons finely grated orange zest (from 3 large navel oranges)
3/4 cup sugar
1/2 cup strained fresh orange juice
6 large egg yolks
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Combine cream, milk, and zest in a 2- to 3-quart heavy saucepan and bring just to a boil. Remove pan from heat, cover, and let stand for 30 minutes.

Combine 1/2 cup sugar and orange juice in another 2- to 3-quart heavy saucepan and bring to a boil over moderately high heat, stirring until sugar is dissolved. Boil, without stirring, swirling pan occasionally, until syrup becomes a deep golden caramel. Remove pan from heat, carefully add 1/2 cup cream mixture (mixture will bubble and steam), and whisk until smooth. Add remaining cream mixture in a steady stream, whisking. Cook caramel mixture over very low heat, whisking, until caramel has dissolved and mixture is hot. Remove from heat.

Whisk together yolks, remaining 1/4 cup sugar, and salt in a medium metal bowl. Add hot caramel mixture in a slow stream, whisking constantly. Return mixture to saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon. Remove from heat and stir in vanilla extract.

Allow custard to cool to room temperature, then place in refrigerator and cool for three hours. Freeze chilled custard in an ice cream maker, then transfer to a container, cover, and place in freezer until solid.

When all was said and eaten, lips licked and bellies full, the jury voted on my ribs as the evening chart topper. However, I think the scales were tipped because the ribs had a bit of a glory seat, served up as the final entrée. The food, plate after plate of it, was so satisfying that I think even an impartial panel (which we were not) would have a hard time choosing a favorite.

I hope you enjoy these recipes. I lot of love went into the food we cooked and ate last saturday night, and I am looking forward to enjoying these dishes again and again.

Wednesday, March 01, 2006

Latest and Greatest - Part 2

Brad and I are in the process of apartment hunting, hopeful to find a new home in Park Slope where we can walk Francine in Prospect Park. So far the results have been discouraging, as the rental market prices are sky high and the once venerable Craig's List is now crawling with vulture-like, small-time realtors who mostly waste your time. Earlier today, I returned from a solo venture to the Slope, once again without any prospects in sight. My fingers are crossed that this new month will offer some good, affordable apartments for rent.

On a brighter note:

As promised, here is #2 of my latest, Top 5 recipes- Pork Vindaloo. If you're feeling like I am tonight, in need of a little pick-me-up, this dish is amazingly satisfying and spicy. I learned this recipe during my World of Curries Class at The New School and have since made it at home. Please take this warning to heart: THIS IS A HOT ONE! But if that doesn't scare you, you're sure to love it. So, once again, enjoy the recipe and look forward to #3.

Pork Vindaloo
(about 6 servings)

2 1/2 lbs boneless pork leg or sholder, cut into 3/4" cubes
6-8 tablespoons vegetable oil
3 cups chopped onion
3 tablespoons minced garlic
3 tablespoons minced, peeled ginger
1 tablespoon cumin seeds
1 tablespoon mustard seeds (black or yellow, if using yellow use a bit more)
8 whole cloves
1 1/2 tablespoons cayenne pepper
1 tablespoon paprika
1 tablespoon tumeric
2 teaspoons ground cinnamon
2 cups chicken stock
3 tablespoons tamarind paste, disolved in 1/2 cup warm water and strained ***
2 tablespoons vinegar
2 teaspoons molasses
1 1/4 teaspoons salt
2/3 cup caorsely chopped cilantro
2/3 cup chopped, seeded green chillies

*** in a pinch, 1/4 cup prune juice plus 1.5 tablespoons lemon juice can be used instead of tamarind paste

Dry the prok with paper towels. Heat 4 tablespoons oil in a heavy pot and brown the pork lightly. (about 10 minutes) Remove to a plate and set aside.

Add the onions to the pot and cook slowly, stirring often until they brown (about 15 minutes) Add more oil if they look dry. Stir in the garlic and ginger and cook briefly. Grind the cumin, mustard seeds, and whole cloves (use a coffee grinder) and add powder to pot along with cayenne, paprika, tumeric and cinnamon. Cook slowly, stirring constantly for 1 minute. Add the pork and mix well.

Cover the pork with the chicken broth, tamarind liquid, vinegar and molasses and season with salt. Simmer slowly, partially covered for about an hour (pork should be very tender). Skim off excess oil and rapidly boil the sauce down if it looks too thin.

Turn the vindaloo into a serving dish and top with cilantro and chillies.