I found a frozen block of posole in the nether reaches of the big freezer and decided today was a good day for it. That’s Monterey jack in the bowl with a few nacho chips. On the platter is an array of traditional garnishes. Colorful! Delicious, too.
I always assumed dry beans needed overnight soaking but these pinto beans worked just fine without. I covered the bottom of a sauce pot with the beans and covered them with broth, seasoned them with chili powder and ground cumin, brought the pot to a boil and then simmered it, covered, for a couple hours with a chopped onion. I uncovered the pot and cooked them for a while longer because they were a tad thin, hard to overcook them unless they dry out and scorch. These were flavored with the pork I roasted the other day, a handful of chopped meat including some of the highly seasoned outer layer, along with some of the skimmed pot drippings. Those larger pieces went atop the beans when they were plated. That’s a whole clove of garlic that roasted with the shoulder on the bottom of the photo. Yum!
It’s the time of the year for flowers and asparagus. There are the usual booths with craft trinkets and odds ‘n ends of processed fare like honey and jams and breads and pies. Plenty of veggie and herb sets but too early for local veggies other than lettuce and green onions. I can’t wait for the sweet corn! All in all it was nice day for mingling and pet watching. Gorgeous bouquets of flowers were a bonus.
We eat pretty often at a Chinese buffet in a nearby town and the last few times in there I’ve taken a little of what I decided had to be kimchi. The last time over I went back for seconds. This morning we went to the produce market we like that is just down the road from that Asian grocery and when I saw the Napa cabbages I remembered the Youtube I had watched a few weeks ago wherein a nice Korean lady was kind enough to show us how to do her easy recipe kimchi. We found the rest of the ingredients easily enough and I made a big batch today.This is the chopped cabbage, salted down and resting in a nice big plastic tub that proved very useful. This is two big heads, each weighing 5 pounds or so. The instructions say to turn the cabbage over every half hour for an hour and a half.I julienned several carrots and one of those big daikon radishes, chopped several green onions and added the veggies with 1-1/2 cups of crushed red peppers to the rice flour porridge, garlic, ginger root, fish sauce, and onion mixture that was prepared in a food processor. The recipe called for leeks but I forgot those. It also mentioned squid, I remembered that but decided to opt out. The cup and a half of red pepper wasn’t too much for Mrs J but it was verging on it.We sampled it freshly made and it was good. I’ll keep most of it in the fridge rather than let it ferment more quickly at room temperature. I will keep out a little bit just to see how fast it matures.