Some time ago, I made Cuban pork roast because I had a hankering for a
medianoche sandwich or two. But after the sandwiches were eaten, I still
had most of the roast pork left, so tonight I decided to make a dent in the
remainder. Tonight's dinner was reheated roast pork, black beans with lime
juice and a sofrito made from green peppers, onions, garlic, oregano, and
cumin sautéed in olive oil; white rice, tostones (twice-fried plantain), and
an orange-jicama relish from _Morning Food from Cafe Beaujolais_. I had iced
hibiscus tea to drink.

Still some roast pork left; I guess it's time to freeze it or toss it...or
maybe make soup of some kind, but I'm drawing a blank on soups where it
would go well.

Bob

On 9 Nov 2004 04:42:11 -0600, "Bob" >
wrote:

>Still some roast pork left; I guess it's time to freeze it or toss it...or
>maybe make soup of some kind, but I'm drawing a blank on soups where it
>would go well.

Funny that you should mention. Got a great deal on the end of a pork
loin for 2.00. Diced it up with the trinity, added split peas and
created a hearty winter soup. So good!

That roast pork would be great in any bean soup.

>Dog3
>
>I think you should do carry out with the pork to my house.

Is that all yoose can think about? LOL


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> "Bob" >
> :
>


I've got some smoked chickens in the fridge I need to use up so I'm going to
do smoked chicken enchiladas tonight for dinner. Never made them with
smoked chicken before, but I've done them with smoked pork so what's the
difference, right?

All I need is a green veggie. Any ideas? Tired of the traditional old
salad thingy.

kili

In article >,
Ida Slapter > wrote:

> On 9 Nov 2004 04:42:11 -0600, "Bob" >
> wrote:
>
> >Still some roast pork left; I guess it's time to freeze it or toss it...or
> >maybe make soup of some kind, but I'm drawing a blank on soups where it
> >would go well.
>
> Funny that you should mention. Got a great deal on the end of a pork
> loin for 2.00. Diced it up with the trinity, added split peas and
> created a hearty winter soup. So good!
>
> That roast pork would be great in any bean soup.

Or you could make Posole. That would be good, IMHO.

Regards,
Dave W.

I know its not soup, but how about some pork fried rice?

"Dave W." > wrote in message
...
> In article >,
> Ida Slapter > wrote:
>
>> On 9 Nov 2004 04:42:11 -0600, "Bob" >
>> wrote:
>>
>> >Still some roast pork left; I guess it's time to freeze it or toss
>> >it...or
>> >maybe make soup of some kind, but I'm drawing a blank on soups where it
>> >would go well.
>>
>> Funny that you should mention. Got a great deal on the end of a pork
>> loin for 2.00. Diced it up with the trinity, added split peas and
>> created a hearty winter soup. So good!
>>
>> That roast pork would be great in any bean soup.
>
> Or you could make Posole. That would be good, IMHO.
>
> Regards,
> Dave W.

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
> "kilikini" >
> :
>
> >
> > "Dog3" <dognospam@adjfkdla;not> wrote in message
> > 4...
> >> "Bob" >
> >> :
> >>
> >
> >
> > I've got some smoked chickens in the fridge I need to use up so I'm
> > going to do smoked chicken enchiladas tonight for dinner. Never made
> > them with smoked chicken before, but I've done them with smoked pork
> > so what's the difference, right?
> >
> > All I need is a green veggie. Any ideas? Tired of the traditional
> > old salad thingy.
> >
> > kili
> >
> >
>
> This might be a bit heavy to serve with enchiladas but give it a look:
>
> http://www.ajuamaya.com/recipes.html#chaya
>
> Michael
>
> --

Hey, Michael, that sounds good and I have ham in the fridge because we just
cured and smoked one! I'm going to keep this recipe and look for chaya in
the market. Thanks! :~)

kili

"kilikini" > wrote in message
. ..
>
> "Dog3" <dognospam@adjfkdla;not> wrote in message
> 4...
>> "Bob" >
>> :
>>
>
>
> I've got some smoked chickens in the fridge I need to use up so I'm going
> to
> do smoked chicken enchiladas tonight for dinner. Never made them with
> smoked chicken before, but I've done them with smoked pork so what's the
> difference, right?
>
> All I need is a green veggie. Any ideas? Tired of the traditional old
> salad thingy.
>
> kili
>
>

How bout steamed broccoli drizzled with a dressing made of lime juice and
hot sauce? No kidding, just steam a little and splash dat stuff on.

Jack Verde

"Dave W." > wrote in message
...
> In article >,
> Ida Slapter > wrote:
>
>> On 9 Nov 2004 04:42:11 -0600, "Bob" >
>> wrote:
>>
>> >Still some roast pork left; I guess it's time to freeze it or toss
>> >it...or
>> >maybe make soup of some kind, but I'm drawing a blank on soups where it
>> >would go well.
>>
>> Funny that you should mention. Got a great deal on the end of a pork
>> loin for 2.00. Diced it up with the trinity, added split peas and
>> created a hearty winter soup. So good!
>>
>> That roast pork would be great in any bean soup.
>
> Or you could make Posole. That would be good, IMHO.
>
> Regards,
> Dave W.

No need to be humble; posole r001s!

Jack Corn

On 2004-11-11, kilikini > wrote:

> Lime juice and hot sauce? Huh. For some reason there's plenty of hot sauce
> in this house! LOL. I also have fresh limes. I'll have to give that a
> try. Thanks, Jack.

Grate a little romano over the top just before serving.

nb

On Thu, 11 Nov 2004 10:54:05 GMT, notbob > wrote:

>On 2004-11-11, kilikini > wrote:
>
>> Lime juice and hot sauce? Huh. For some reason there's plenty of hot sauce
>> in this house! LOL. I also have fresh limes. I'll have to give that a
>> try. Thanks, Jack.
>
>Grate a little romano over the top just before serving.
>
Hot sauce, lime & cheese on broccoli.... have you been smoking some of
those funny cigarettes?