Salsa Mac 'N' Cheese

When I did a little lagniappe episode featuring Velveeta on my podcast, Forgotten Classics, I promised to link to this recipe. Only to discover I never shared it.

Not surprisingly, this recipe came from the Pace Picante Sauce website. It is one our family's favorite dishes. Easy, quick, and tasty. Though, you must like Velveeta. Which we do!

Salsa Mac ‘n’ Cheese
Step 1:
    1    pound extra-lean ground beef
Brown beef; drain.

Step 2:
    1    16-ounce jar Pace Picante (chunky salsa)
    2    cups water
    7    ounces dried elbow macaroni
Stir in all. Simmer, covered 10-15 minutes until macaroni is tender.

Step 3:
    12    ounces Velveeta, cut up
Add and stir till melted.

Linguine with Broccoli

This originally came from one of Craig Claiborne's series of cookbooks which were compilations of his NY Times columns. It was Ed Giobbi's creation. Somehow I misplaced the recipe and was pleased to find it again in the library's copy of Eat Right, Eat Well, The Italian Way. The recipe is brilliantly and simply conceived. In brief, one cooks the pasta and the broccoli at the same time ... without having to use a big pot of water.

Linguine with Broccoli
Step 1   
    1    bunch fresh broccoli

Cut off flowerets and peel stems. Cut flowerets into 2-inch lengths, slicing large ones in halves or quarters. Wash and set aside.

Step 2
    4    tablespoons olive oil
    2    tablespoons coarsely chopped garlic
        Hot pepper flakes to taste (optional)

Put oils, garlic, and hot pepper in a large pot. Turn up heat and add broccoli.

 Step 3
    2-1/2    cups water (approximately. I sometimes use almost twice as much, depending on the pasta)
    1/2    pound linguine or spaghettini, broken into 2” lengths
        Salt and pepper to taste

When oil is hot, 1 cup of water and pasta. Stir thoroughly. If pasta is not well mixed at the beginning, it will stick together.
 
Add salt and pepper, stir, and cover. Cook over medium heat, stirring very often, taking care that pasta doesn’t stick together or to pan. Add water gradually as needed.

Cook pasta to al dente. Takes about 10 minutes.

Lomo de Cerdo en Chile Verde (Loin of Pork in Green Chile Sauce)

My mother had been asking if I had Dad's green pork recipe copied down. Sadly no, but I am sure it's genesis was in Elisabeth Ortiz's original The Complete Book of Mexican Cooking. This is from waaay back in the day ... wait for it ... 1967. Yet it is fascinating to look at how authentic the results were that Ortiz communicated in her recipes using canned tomatillos and jalapenos. In fact, looking up the recipe, I was seized with the desire for green pork and also seized with curiosity about making it old-school Ortiz style.

I remembered when I was in the store and saw a pork roast on sale. Then I ran all over the store picking up the ingredients. Turns out this is not actually the recipe my parents favored. (They used the recipe under this one which I may actually get around to sharing one of these days.) They never had access to nopalitos. I actually saw some and threw them in. Not that I could see any difference ... but I was in an experimental mood and going for matching the recipe's requirements.

This was absolutely delicious. We scooped it into flour tortillas. Mmmmm ...

These days pork is not what it was then and I'd use a pork shoulder, though my roast did very well. Also, my ... ahem ... handful of cilantro is actually an entire bunch. What can I say? I'm a fan.

Elisabeth Lambert Ortiz did update her book (The New Complete Book of Mexican Cooking) and making this recipe made me curious as I am sure she now uses fresh tomatillos and the like. I have requested it from the library.

Lomo de Cerdo en Chile Verde
Loin of Pork in Green Chile Sauce

2 tablespoons lard or oil
1 large onion, finely chopped
2 cloves garlic, chopped
3 pounds boneless loin of pork, cut into 2-inch cubes
2 10-ounce cans Mexican green tomatoes [tomatillos]
Handful of fresh coriander [cilantro], chopped
3 canned mild jalapeno chiles, cut into strips
1 8-ounce can nopalitos (cactus pieces), rinsed well
Salt
Freshly ground pepper

Heat the lard or oil in a skillet, and saute the onion and garlic until limp. Drain, and place in the bottom of a heavy, flame-proof casserole that has a cover. Add the pork, tomatoes with all their liquid, coriander, chiles, and the nopalitos. Sprinkle with salt and pepper. Cover; and simmer over a low heat until the pork can be pierced easily with a fork, or about 2 hours. Serves 6.