"kilikini" > wrote in
:

> sarah gray wrote:
>> "kilikini" > wrote in
>> :
>>
>>> Arri London wrote:
>>>> will be:
>>>>
>>>> Lentil and lamb stew (lamb neck pieces, green lentils, onions,
>>>> garlic, oregano, salt, pepper and olive oil)
>>>>
>>>> Cucumber salad (sliced cucumbers, plain yoghurt, salt, pepper, dill
>>>> and chives)
>>>>
>>>> Homemade pita bread (flour, water, olive oil, salt and
>>>> yeast...cooked in large frying pan)
>>>>
>>>> My mother's favourite parsnip puree (parsnips, carrots, apples,
>>>> sugar, nutmeg and salt)
>>>>
>>>> And yours?
>>>
>>> Late afternoon lunch.......
>>>
>>> Braised country style pork ribs, pulled and stuffed into pablano
>>> peppers and then cooked in the braising juice. Topped with cheese.
>>> Pseudo Mexican fare.
>>
>> Again, marry me?
>>
>> (Or at least give me something akin to a recipe here :>)
>>
>> Saerah
>
> I'm kinda wingin' this one, because I've never stuffed a pepper with
> braised pork, but here's the breakdown on the braising liquid:
>
> 1/4 cup chopped onion
> 1/2 cup chopped celery
> 1 cup ketchup
> 1/2 cup water
> 1/4 cup lemon juice
> 2 tbsp. brown sugar
> 2 tbsp. Worcestershire sauce
> 2 tbsp. vinegar
> 1 tbsp. mustard
> 1/2 tsp. salt
> 1/4 tsp. pepper
>
> The Country style ribs we picked up are basically a cut up pork butt,
> so they do pull when they get tender. I've got them in the oven at
> 275 degrees. I'm only going to keep them in the oven for about 2
> hours, pull the meat, nix the bone (obviously) and then stuff the
> peppers. I'll put everything back in the oven (including the sauce),
> for about 45 minutes.
>
> It's an experiment. We'll see.
>
> kili
>
>
>

Yeah, I was mainly wondering what you were raising the pork in. I
suually do beer+ whatever I happen to think of and rub the pork with
lots of seasoning, and do a bbq sauce type thing near the end. good, but
I'm bored with it

Saerah