Have you ever seen the movie V for Vendetta? It’s about bringing down an oppressive fascist government and how the people should be afraid of their government. Well the opposite perhaps should be more true: when the government fears their people, there is liberty. It’s a call to rebellion that entices us to question authority. Our family loved the movie. I guess because it has a bit of the “do not follow what everyone else is doing” kind of thing in it. We’ve always been anti-tradition on some issues and this month’s cooking comes on the heels of immigration matters regarding illegal aliens. Whatever you think about the border patrol, immigration, or illegal aliens, I challenge you not to follow “what -everyone- else- is- doing -kind -of -thing,” but rather, question the Veracity of it and who knows, you may have a bit of the vendetta thing in you! Voila~
Now on to cooking!! I love it. I have been cooking Mexican food for 3 weeks! (not blogging though). It is technically challenging and I love a good challenge. I am competitive by nature. No one knows it, but it’s a subtle attribute that at times comes out with veneration. In cooking mexican fare, I look at the recipe and attack it with a vengeance.
Veracruz, Mexico,a quiet port city on the Gulf of Mexico, is influenced heavily by Spanish, Caribbean,and African cultures. The food delightfully entices the palate with tropical fruits like pineapple and papaya. Although, Veracruz is not one of the most popular tourist seaside attractions, it rivals other coastal towns. It is making a subtle name for itself with Aquariums, reefs, palaces, and museums. Perhaps that is why I picked this place as the jumping off point to begin my journey: subtle and complex- due to the blend of cultures, – but with just enough admiration and stimulation to entice you to the culture, people and sea-side attractions.
For my first cooking venture in Mexico, I chose Vera Cruz Pork chops. With Caribbean influences, it is simply one of the best our family tasted as far as pork-chops are concerned. Made with fresh squeezed oranges and the delicate taste of ground mustard and bacon, it is AMAZING!! try it and taste the vivaciousness in it.
Pork Chops Veracruz -NY Times International Cookbook edited by Craig Clairborne
1/2 cup bacon fat
1 -2 cloves garlic, finely minced
6 thick cut pork chops
2 teaspoons dry mustard
Salt and freshly ground black pepper
3/4 cup dry white wine
3/4 cup freshly squeezed orange juice
1 1/2 cups thinly sliced onions
2 green peppers, cored, seeded, and cut in strips ( I used 1 green pepper)
Heat the bacon fat ( I used bacon bits) and add the garlic. Cook stirring, but do not brown.
Smear the pork chops with the mustard and sprinkle with salt and pepper. Brown on both sides in the bacon fat and add the white wine and orange juice. Cook over low heat until the sauce is slightly reduced. Add the onion slices and green peppers. Cover the pan. Continue cooking over low heat until the chops are tender, about 30 minutes- up to 1 hour. If desired, add more salt and pepper to taste. Serve hot with rice! Enjoy.
Hasta luego-see you later!