Bar B Que

The subject of this post is way southern Bar B Que - all the way south to Guanajuato, our beautiful colonial city high up in central Mexico.

The guy with the twinkling eye below is our friend, Conrad. He grew up in Alabama and has lived, worked and cooked in Atlanta, Barcelona, San Francisco and New York. And Conrad knows more than just a thing or two about cooking.

Conrad knows that real Bar B Que is about slow cooked pig and smoke, - and not beef with a sauce that masks the flavor of the meat. Real Bar B Que is a subtle thing, - sweet smokey pork cooked long and low with a light vinegar sauce. And boy does Conrad know how to do it right!

Last week Conrad and I went together to a favorite butcher shop in the nearby city of Silao where we buy wonderful Chorizos de Almendrada, a special chorizo made with dried fruits and almonds in addition to chirozo's normal meat and spice sausage stuffing. While we were there we asked them if they could get 'hombro de cerdo completo'. We had been heretofore unable to find a pork shoulder that still had sufficient fat on it for self basting long cooking. The fat on pork in Mexico is usually removed as lard and cracklins (chicharones), are highly desired. To our surprise our little carniceros friends carted out and flopped on the counter a whole pig not yet butchered and asked us just how we would like it cut. Conrad directed them and we got a beautiful pork shoulder still covered with a thick layer of fat.

Conrad cooked the shoulder overnight very slowly with a gentle smoke and the ensuing party was not unlike any 'pig pickin' you may have attended in North Carolina, Georgia or Alabama. - except it was better. After chopping the pork just the correct amount, Conrad served sandwiches with the pork and a perfectly complimentary cole slaw that he had prepared. Our friends, Southerners, Yankees and Mexican alike were all awed. 

!5 Hours of slow cook and smoke

Just Right!

The Chop Kibitz

- Asombroso Conrad! Hog heaven!

Pechuga de Pollo con Rajas

I recently returned to North Carolina for a brief visit, and among other things that I brought back was our copy of Diana Kennedy's cookbook, The Cuisines of Mexico. Back in Guanajuato, we prepared a most delicious dish based on a recipe Diana Kennedy includes in that book. Pictured above it is Pechugas de Pollo con Rajas, breast of chicken with 'strips' - in this case strips of chiles poblanos. 

Alice and I made the dish together. She prepared the chiles poblanos according to directions given to her by her friend, Luz, in the following manner:

Select dark green fresh looking chiles poblanos

Wash the chiles carefully - we put all of our vegetables in a big pot of water with a small amount of Clorox to soak for 15-20 minutes stirring them around a couple of times. Then, we allow them to completely dry so that all of the Clorox volitalizes - this doesn't take long here as it is so arid.

Put the chiles over a gas burner and thoroughly blister until charred all sides of the outside skin of the chiles.

Remove them from the burners and put them in a bag to cool for 30 minutes or more.

Using no water clean the charred outside skin away, and cut a small hole in the side of the chiles and remove all of the seeds and membranes holding the seeds.

We prepared around a dozen chiles. I set 4 aside for the 'sauce' and cut the balance into strips.

I fileted out and skinned 4 chicken breasts cutting each breast side into 2 parts. We then salted and peppered the pieces and lightly browned them in olive oil, then set them aside.

Meanwhile, I 'sweated' and lightly browned a large white onion cut into thick pieces in a covered frying pan. Then I set them aside.

The 'sauce' was made in the blender with 4 chiles blended with a little milk. When the paste was smooth and light green 2 cups of thick sour cream were added and blended evenly.

In a large lightly oiled casserole dish the chicken was arranged around the bottom then covered with the strips of chiles. Then the onion rings were put on top and the 'sauce' was poured over the chicken, chiles and onions.

The casseroles was put into a 350 degree preheated oven and cooked for about 30 minutes. 

After 30 minutes the casserole was removed from the oven and around a quarter pound of grated Chihuahua cheese was spread over the top before returning the casserole to the oven until the cheese was melted.

I then turned off the oven and let the whole casserole cool somewhat for around 20 minutes before serving.

The chicken was very tender with the flavor of the poblanos  throughout. - Mild heat (chile heat) and creamy.

This recipe is easy to make for a big group of people, and VERY good.

***

Last week Alice was in a very nice shop in San Miguel de Allende called Silvistre which has lots of nature books, hummingbird feeders and other wonders. While in the shop she was invited to a book signing to be held at the shop celebrating Diana Kennedy's new cookbook of Oaxacan cooking. Diana Kennedy lives in nearby Michoacan.

The event was yesterday. We went and Diana Kennedy graciously signed our old beloved and food stained cookbook.

Thank you Diana!

Diana Kennedy and Alice