Puerco Pibil with a Clementine Salad

So, we've got a lot of spices and flavors going on here. You'll need a dedicated spice grinder for this. So, whatta we got?

Whole Annatto seeds (yeah, I know. Did you see me say anywhere that these ingredients would be easily available?), Cumin seeds, Allspice berries, Cloves, and Peppercorns. If you're nice, I may give you the amounts, but it is a secret entrusted to me by a close friend. Grind them to a fine, fine powder. Think it's ground up? Go for another two minutes. Seriously.


To help clean out the grinder, throw some kosher salt into it after you've dumped out the spice blend. Grind it up, and add it to the mix.


You're also going to need a whole lot of garlic, and some hot peppers. I'm showing a pretty big serrano here, but this can actually take a habenero or two, if you like. Give them a rough chop.


Pork shoulder!


Ok, drag out your blender, and throw in the spices, peppers, the garlic, some white vinegar, some orange juice, lemon zest and juice, and some nam pla. I also tossed some smoked serrano powder in, just for kicks.


Oh, and some tequila.


Puree it until it's a consistent liquid, then dump it into a bowl with the pork. Let that sit overnight in the fridge, if possible.


If you have some banana leaves, line a pan with them. If not, use tin foil. Dump in the pork, and seal it up. Put it in a low oven for many hours (275 for 4, for example).


So, while that's cooking, let's work on this salad. We've got a bowl with shallots, segmented clementines, and fresh thinly sliced jalepenos. While you're at it, toast some walnuts.


Your dressing is made up of the celentine zest, orange juice, white wine vinegar, nam pla, and olive oil. Add to the bowl, and toss with some washed and torn arugala.


By this point, you should already have made some rice. Spoon the pibil over the rice, sprinkle some cilantro over top, and serve with the salad on the side.

THROW IT IN A HOT BUCKET!

HEY! LOOK AT THAT! IT'S A FREAKIN' HOT BUCKET!



LET'S THROW STUFF IN IT!

LIKE MEAT!



I GOT SOME AROMATICS! THROW IT IN THE HOT BUCKET!



THAT HOT BUCKET IS FREAKING AWESOME! THOW SOME WINE INTO IT!



HOMINY AND TOMATOES? YOU KNOW WHAT TO DO!



THROW SOME GODDAMN LIQUID INTO THAT FREAKIN' HOT BUCKET!



HERBS! WHO'S GOT HERBS? THROW THAT AND SOMETHING ACIDIC INTO THAT HOT BUCKET!



Of course, you can finish it with some grated cheese and hot sauce, if you prefer.



NOW THAT'S A HOT FREAKIN' BUCKET!

Turkey Tomatillo Chili

I don't know where you are, but it's kind of cold out right now. Let's make some chili.

So, here we start with our ingredients: Tomatoes, tomatillos, onion, garlic, jalapeno and dried chipotle, cannelli beans, beer, and lime.


Brown ground turkey, season with salt, pepper, and chili powder, then remove.


Gently sautee the onion, garlic, and peppers with a pinch of salt, some cumin and a bay leaf.


Pour in the beer, scraping up any fond on the bottom of the pan.


Add the tomatoes and the tomatillos, the beans, and the meat.


Hit it with some oregano, and some fish sauce, and let simmer for a half hour or so.


Eat it while watching your favorite SportsBall team lose horribly. Silly Patriots.

Thai Beef with Kuri Squash Soup and Kale Chips

Let's start with the Kale chips. Tear, wash and dry kale. Toss with some oil, salt, and pepper, arrange on a baking sheet, and bake at 250 for 30 minutes.


Quarter and clean out a Kuri Squash, drizzle with olive oil, and sprinkle curry powder, salt, and cumin over top. Roast at 400 for about an hour, until soft.


Chop up red onion, shallot, garlic, and hot peppers. This will be for both the soup and the beef.


In a pot, sautee hot peppers, garlic, and shallots.


To this, add peeled squash, cilantro, and coconut milk.


Simmer, then puree.


In a bowl, combine lime juice, Nam Pla, and Soy sauce. To this, add the red onion, hot peppers, Sriracha, and cilantro.


Season and broil beef, rare.


Rest, slice against the grain, and toss in the marinade.


Serve with the kale chips as a garnish.