Pork and beans have come to signify good luck for the New Years holiday, thus the appearance of hoppin' John, pernil, pork and sauerkraut, and so on.
I put my faith in pork chili, which I've written about before. I"m making a big pot to bring to a potluck New Years Day supper.
I'd slow-roasted a pork shoulder the other day, a portion of which we ate for pulled pork sammiches. The rest I've cut up and used in the chili (and the remaining bone was saved for stock). I also had some sweet Italian sausage in the freezer, so I cooked that up, too. All the oniony cooking juices from the pulled pork, which I'd saved, were added to the chili as well. (When the cooled in the fridge, there was a layer of pork fat on top. I removed that and discarded it, and the remaining juices were nicely gelatinous, meaning that the juices would add not only flavor to the chili, but also body.)
One thing to try -- once you have the whole pot together, put it in a 350-degree oven to cook, rather than on the stovetop, for slow, even cooking.
And for those of you pondering the beans/no-beans conundrum, read here: Chili con carne.
Saturday, December 31, 2011
New Years good luck
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.