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CHOW.com Senior Food Editor Jill Santopietro is back to help you make dinner, and she's enlisting the aid of David Tanis's Heart of the Artichoke. On the menu: Slow-Cooked Carne Adovada, with some tips from Jill about how the cookbook helped or hindered her along the way.
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Does anyone know the title of the intromusic? Anyone? Please?
The heat of the dish isn't overpowering (I wonder if a few seeds made their way into the pot, titleist and murphy92198...or the membranes, for that matter...there's heat in the membranes, too). My disappointment is in the flavor, or lack thereof. I made a full batch of sauce for a 1 pound pork roast, hoping to have some extra for other dishes so will try to season the remainder up a bit more to...+READ
The heat of the dish isn't overpowering (I wonder if a few seeds made their way into the pot, titleist and murphy92198...or the membranes, for that matter...there's heat in the membranes, too). My disappointment is in the flavor, or lack thereof. I made a full batch of sauce for a 1 pound pork roast, hoping to have some extra for other dishes so will try to season the remainder up a bit more to tweak it to my liking, more cumin for sure. When I lived in NM back in the 90's, this was one of my very favorite dishes, to be polished off with a sopapilla dripping with honey. The video was a big help, though I accidentally skipped the toasting of the chilis...perhaps that was more critical to the flavor?-COLLAPSE
gotta be honest...i just put this in the oven, but a taste of the sauce blew my head off. is there any hope of cooking making it milder? cos otherwise i think i just spent hours and some money on something inedible...i'm not hugely hopeful but let's see.....
Just made this yesterday (to eat tonight) and I'm not sure how anyone can eat it. I made it just as the recipe said and its so hot its almost inedible. I need to do research today and how to tone down the heat. I was disappointed as I've love most all the other recipes I've gotten from CHOW.
I just wanted to say how much I'd love to see more of these Chow Cooks From Books videos with Jill. I keep checking back, hoping that I'll find another one, but so far, no dice. Please, please do more.
It came out well, although I might next time cube the meat before marinating it. Good recipe.
I'm cooking this right now. I modified it a little and am using a 4.5 pound bone-in shoulder. I couldn't find New Mexico chiles so I used guajillos. The sauce tasted right--like the carne adovada I used to love at a NM restuarant. I marinated it over night in a covered pyrex dish and am cooking it at a lower temperature for a longer amount of time in my bar cast iron dutch oven. Just snuck home...+READ
I'm cooking this right now. I modified it a little and am using a 4.5 pound bone-in shoulder. I couldn't find New Mexico chiles so I used guajillos. The sauce tasted right--like the carne adovada I used to love at a NM restuarant. I marinated it over night in a covered pyrex dish and am cooking it at a lower temperature for a longer amount of time in my bar cast iron dutch oven. Just snuck home from work to get the roasting started. I plan to shred it and serve it in arepas with avocado. I'll post back and let everyone know how it turned out.-COLLAPSE
This was a great frank discussion of how to cook a recipe from a cookbook, and a good review of how the book will work...
P.S. I miss your kitchen 4b videos. Please make more here!
Great job! i'm actually cooking a pork butt right now (i don't pull it so much as dismantle it in chuncks)... Really sorry i didn't see this before i started.. oh well next time.
love the straight ahead, 'well, i screwed up, let's keep it going' approach to your video...really helpful.
I heart Jill.
I have used ancho chiles a few times to make mole and at least once I've forgotten to stem and seed them, it's easy to forget! I solved the problem the same way you did - always turns out okay.
Made this and put in 325 degree for 3 1/2 hours , AWESOME!!
Well done (not the pork). Really appreciate the realistic demonstration. Real person, real kitchen, real challenges.
it's so funny seeing her in a kitchen larger than a closet! still great, though. love ya, jill!
Awesome job! I enjoy your videos so much more than, say, the standard TV cooking show. Your personality, simplicity, and real-life approach is actually something we can all relate too - and enjoy!
Great video! Need to make this this coming weekend.
I really like this new video feature. Jill really shows (not tells) how to interact with a recipe and also provides a nice review of the functionality of book. I request Ad Hoc At Home next...