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Mexican help

There is another possibility for the meat filling - Carne adovada. The way I was taught (in ABQ) was to make a red chili sauce from dried Hatch chilis (also called New Mexico chilis). Cover a pork shoulder with the sauce and marinate for 48 hours, turning when you remember. After 48 hours roast, in the sauce, at 300 degrees for 2 - 3 hours, or until the meat is tender and falling apart. This meat can be used in many ways. I usually serve it in pozole.

May 31, 2008
gringa in Home Cooking

Any awesome salmon marinade recipes??

Hopefully you have a skin side to put down on the grill. If so, make several SHALLOW cuts to prevent curling. You can't go wrong with fresh dill, garlic and lemon. I pour a good bit of olive oil (1/4 cup or so) in the bottom of a glass baking pan, with 2 - 3 tbs of kosher salt and fresh cracked pepper. I add my salmon, skin side down. On the flesh I put chopped fresh garlic, sprigs of dill and lemon slices. Cover and refrigerate several hours or even overnight. Bring to room temp before putting on grill. Preheat your grill and oil grates - I saw a Food Network chef take a folded washcloth in a tongs, dip it into a bowl of oil and rub the grates down.
Don't bother scraping off the seasonings and put the salmon skin side down on the grill. Cover and grill for 5 - 10 min depending on thickness. DON"T wiggle it around.
Your skin will be crispy and the flesh moist and flavorful.

May 31, 2008
gringa in Home Cooking