Wednesday, August 31, 2011

Full Plate Thursday 9-1-11

Good Morning and Welcome to Full Plate Thursday! I look forward to seeing you every Thursday and am so excited when I see you coming down the road. Our thoughts and prayers are going out to our friends on the coast and we are hoping to see some of them back on line really soon. We on the other hand are enjoying cooler temperatures at last and it is so wonderful! I am so excited to see what you are sharing this week so lets get to the table. Thank you so much for coming today and please come back real soon!

This Is How I Filled My Plate Last Week
Saturday Brunch  All Is Amazing
Morning Snack
Iced Coffee  Patty at Pattitudes
Tomatillo Gazpacho   Bailey K. at Let Birds Fly
Green Chile Chicken Casserole  Pat at Gypsy Heart
Lemon Blueberry Bars   Mandy at Mandy's Recipe Box
Afternoon Snack
Strawberry Filled Goodness  Tina at Sugar Bean Bakers
Vegetable Lasagna   Kari at Kari's Creations
Plum Crumb Cake  Kristen at The Sweet Swiper
If You Helped Me Fill My Plate Please Take The Red Plate Home

Full Plate Thursday Background Story

When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
I have just a few suggestions before you leave your dish and fill your plate.
  • Link directly to YOUR RECIPE  and not to your web page.  
  • Scroll down to the button that says "click here to enter"
  • You will be asked to give your URL ( which will be your direct link to your post), the name of your recipe, and your email which we will not be able to see.
  • Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.
  • Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...
  • Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.
  • Don't forget to visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course...
  • Grab The Full Plate Button if you like and take it home with you.
  • Now God Bless you and your food and everyone fill your plate!

Tuesday, August 30, 2011

Pork Tacos Dallas Gas Station Style

Cookbook Spotlight and Cook Off
The Homesick Texan Cookbook
Lisa Fain

I am so excited to be invited to participate with a great group of bloggers in presenting to our readers some fabulous recipes from the new cookbook, The Homesick Texan by Lisa Fain. I will be cooking from this book for the next few weeks, so I really hope that you will enjoy our presentations. Let's get started cooking.

Pork Tacos Dallas Gas Station Style

Lisa's recipe is based on the great Taco's that can be found along the South Buckner area of Dallas at of all things, the Gas Station. I have enjoyed these Tacos along the South Buckner area many times and Lisa has certainly captured the flavor of the Dallas Gas Station Taco in her recipe.

Pork Taco's Dallas Gas Station Style
The Homesick Texan Cookbook
Page 167
Lisa Fain
Prepared in Miz Helen's Kitchen
4 to 6 servings
For The Pork
4 dried pasilla chiles, stems and seeds removed
2 pounds pork shoulder
1 canned chipotle chile in adobo
4 cloves garlic, chopped
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Small pinch of ground cloves
1/4 cup orange juice
1/4 cup pineapple juice
1 tablespoon white vinegar
2 tablespoons olive oil
Salt to taste
1 tablespoon vegetable oil
For The Taco's
6 jalapeno chiles
Tortillas either corn or flour
1/2 cup chopped cilantro
1/4 medium yellow onion diced
1 lime, cut into wedges
Salsa for serving
In a dry skillet heated on high, toast the pasilla chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles.  Leave the heat on until water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.

While the pasilla chiles are soaking, rinse the pork and trim the fat.  Cut into half-inch size pieces.

Once the pasilla chiles are hydrated, drain and rinse the chiles. Place the chiles in a blender along with the chipotle chile, garlic, oregano, cumin, cloves, orange juice, pineapple juice, vinegar, and olive oil.  Blend until a smooth puree forms.  Taste and salt.

Toss the diced pork with the chile puree, place in a non-reactive container, and store covered in the refrigerator for 8 hours.

Before cooking, let the pork sit at room temperature for 30 minutes.  To cook the pork, heat the vegetable oil in a large skillet on medium.  Fry the pork in the skillet for 15 minutes, stirring occasionally.

While the pork is cooking, place the jalapenos under the broiler and cook for 10 minutes, or until blackened, turning once. Serve pork in warm tortillas, topped with cilantro and onions, along with the roasted jalapenos, lime wedges, and salsa on the side.

Starting With A Very Hot Skillet

Add All The Ingredients For The Chili Puree

This Is A Thick and Rich Chili Puree

Cook The Pork

Enjoy Your Taco's!

I made these great Taco's exactly like the recipe and would not change a thing. They are absolutely delicious!
You will want to get this book and try these great recipe's because this Texas Gal can cook! Thanks for stopping by today and having Taco's with us and sure hope we will see you at Full Plate Thursday!
This Post is part of The Homesick Texan Cookbook Spotlight and Cook-Off
sponsored by Hyperion and  hosted at Girlichef 
Peace and Joy