I ordered and received one last week. Might try an use it out at the lake in the next week or so. Been moving into new house this week and it would hurt to much to try and cook at the moment. Lifting a beer is about all I can muster tonight.
Southwest Cooking Discs
- Thread starter dfergie
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I keep mine in a chuck box under my camper, when I opened it up a bottle of dishwashing liquid had leaked on it, I had to do some re-seasoning before using this afternoon... at least it was only on one edge. I always clean it and heat oil or shortening in it and lightly wipe before storing, and made sure the Dawn was in the camper not in the box. 
3. My retired car pool buddy used horse shoes instead for mine.
Link to above and recipe for Asado that's pretty close to what I've had around here...
http://homesicktexan.blogspot.com/2008/10/in-search-of-west-texas-asado.html
I love Carne Adovado. It's not something we ever see here in Northern California, but, of course, I've lived in and visited New Mexico and find it there. Tell me Don, what you have in your parts uses New Mexico Reds instead of Anchos?
I have a recipe I've cooked that came from an old Frugal Gourmet cookbook. It gets the job done, but it doesn't have cilantro in it and I like the sound of that. I just happen to have 2 lbs of boneless country ribs in the fridge right now and it can be made into adovado very easily.... Hmmm.....
I have a recipe I've cooked that came from an old Frugal Gourmet cookbook. It gets the job done, but it doesn't have cilantro in it and I like the sound of that. I just happen to have 2 lbs of boneless country ribs in the fridge right now and it can be made into adovado very easily.... Hmmm.....
My Cousin really guards his recipe, but I did get that out of him (Red) ... we have it every year for breakfast (more like brunch)at the family reunion.
I need to go to a local butcher and get some pork cubed and make some Asado for my lunches the next round of work.
Which recipe from which cookbook? I think we have all of them, the dirty b-tard.
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Thanks for that Don! I'll be off to my local market tomorrow for some NM reds along with some Mexican oregano. Gotta do a 2 day marinade, it's better that way....
Thanks. When we get back home we'll have to try it.
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Ok, got my NM reds a few days back and did the hot water soak along with the garlic and salt as per the recipe above. Yesterday I prepared the sauce, cut up my country ribs, and my recipe goes different from there. I didn't brown the meat. I simply cooled the sauce and added it to the meat in a bowl, stirred, added plastic wrap to the bowl and into the fridge overnight. This morning I emptied the bowl into a crock pot and set it on low. My house smells amazing right now! I picked up some flour tortillas this morning to make carne adovada burritos. My tummy is rumbling......
Yeah I saw a vendor by the side of the road selling red chiles yesterday, thought I'd stop on the way back and went home another way... need fresh chiles as mine are old.
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