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.

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