Have a recipe you would like to contribute? Just type it in the recipe box and click on the submit button when you are done. Be sure to include your name and location. If you have more than one, please submit separately. The box will expand with content. All we ask is that you have actually tried the recipe. We will include it in the recipes section of this page.
Welcome to our Other Recipes Page
This page was last updated on: August 11, 2009
Robert Rodriguez, the director ofOnce Upon a time in Mexico, introduced me to this recipe as a cooking lesson on the DVD version of the film. This is a traditional dish from the Yucatan state of Mexico. As with most recipes there are several variations. I did lots of research on Puerco Pibil recipes and as I try them I will add them to this page with comments on the results. In the meantime, here's the director's version.
Southwestern Barbeque Sauces, Chile Sauces, Hot Sauces, Dry Rubs, Dips
Dragonfart
NOTE: All the spices in this dish have to be ground fresh. Don’t use purchased powdered spices if you want the full flavor of the dish.
COMMENTS: I have made this dish twice. The first time I followed the recipe to the letter. It was good. The second time I doubled all the ingredients, except the meat. It was much better. Four hours cooking time was too long the first time, but that could have been my oven. Adjust the temperature according to your oven. I dropped it to 300 the second time with better results. Just remember, it is supposed to be cooked slowly.
Preheat oven 325 degrees (then turn down for actual cooking)
INGREDIENTS:
4 to 6 pounds pork butt cut into 2” pieces (don't substitute lean pork, you need the fat to keep it tender and juicy)
Banana leaves
5 tablespoons Annato seeds (I get these at our local Mexican Grocery Store)
2 tablespoons cumin seed
1 tablespoon black peppercorns
8 whole allspice
½ teaspoon whole cloves
2 – 3 Habanero peppers, chopped (2 are actually enough, unless you want it very hot)
½ cup orange juice
½ cup white vinegar
2 tablespoons salt
8 cloves of garlic
Baking pan at least 2” deep. You can substitute a large iron skillet for this.
The sauce:
juice of 5 limes
½ cup tequila
How it’s done:
Grind the Annato seed, Cumin seed, Peppercorns, Allspice and cloves to a fine powder.
In a blender:
Add the chopped habanero, the orange juice, the vinegar and the powdered spices, and garlic. Blend to a liquid.
Mix the blended liquid with the pork in a large bowl. (Robert uses a gallon baggie, but I think you loose to much sauce that way) Make sure to cover each piece.
Line the baking pan with a couple of layers of banana leaves (so the juices don’t leak out). Dump the coated pork into the pan lined with banana leaves. Fold the sides of the banana leaves over the pork. Add more banana leaves on top to seal. Cover with foil, sealing edges tightly. Place in preheated oven. Cook for 4 hours.
Serve with rice and tortillas. Shots of tequila and beer are highly recommended.
As this list grows, the recipes will be separated into categories (breads, meats, sauces). Our recipes outnumber the hours available to post. Visit often.
Bleu Cheese Dressing
1 cup sour cream
½ teaspoon dry mustard
1 teaspoon black pepper
½ teaspoon sea salt
1 teaspoon garlic granules
2 teaspoons Worcestershire sauce
1 cup mayonnaise
6 ounces Danish bleu Cheese, crumbled
1 Tablespoon lemon juice (the real stuff)
Place sour cream, dry mustard, pepper, salt, garlic, worcestershire sauce in a large mixing bowl and mix 2 minutes at low speed. Add mayonnaise and blend for 2½ minutes at low speed. Add the bleu cheese and blend at low speed for approximately 4 minutes. Store in the refrigerator in a covered glass container.
Hamburer or Dinner Rolls
I found this recipe in a great bread book, Old World Breads. I've made it so many times that I have changed it a little. The ingredients are the same.
1 cake yeast (or 1 package)
1 cup warm (110 degrees) milk
1 teaspoon vegetable oil
2 teaspoons honey or sugar (I use the honey)
2 eggs, at room temperature, lightly beaten
¼ cup sour cream
Grated rind of 1 medium–size lemon (this is actually optional)
¾ teaspoon salt
Approximately 3 cups unbleached all-purpose flour
In a 4-quart mixing bowl, dissolve the yeast in the milk. Add the remaining ingredients, mixing the salt with the flour, and work them into a dough.
Turn the dough out onto a lightly floured surface and knead it for 5 minutes, until dough is smooth, elastic, and somewhat glossy.
NOTE FROM ME HERE: Ok, maybe it is the altitude, but the elastic and glossy thing never works for me. I have made this recipe 5 times. The dough is sticky. But that is ok. Use oil on your hands when kneading to keep it from sticking. Flouring your hands just makes a mess. Then just put it in a large oiled bowl for the first rise. It will be fine. The one time I tried adding more flour to make it “elastic and glossy”, the texture after baking was dry. So, take it for what it is worth, sticky is ok in this case.
Place the dough in a clean oiled bowl and cover with a towel. Let the dough rise in a warm (75 degrees) place for 45 minutes, or until doubled in bulk. I put the bowl on the top of the stove. We have a gas stove so there is always warmth.
Divide the dough into 12 equal-size pieces for dinner rolls, or 8 for hamburger rolls and shape each piece into a round roll. Set the rolls 1 to 1½ “ apart on a baking sheet that has been lightly greased with vegetable shortening (I have used butter here). Cover the rolls with a towel and let them rise again for 45 minutes.
Bake in a preheated 375 degree oven for 20 minutes, or until golden brown. Check them at 15 minutes. I am at a high altitude and my oven is old.
Allow them to cool on a wire rack or leave them on the cookie sheet.
Vietnamese Fish Sauce
Nuoc Cham Cham
1 teaspoon chile paste (Huy Fong Foods, Inc. has a nice one)
1 tablespoon white vinegar, heated
½ cup bottled fish sauce (nuoc mam, available at asian markets)
¼ cup freshly squeezed lime juice
1 medium carrot, grated
2 cloves garlic, minced
½ cup sugar (or 2 paks sugar substitute)
1½ cups warm water
Add everything to a blender except the chile paste and carrots. Blend for 30 seconds. Transfer blended liquid to a jar. Add the chile paste and carrots. Cover the jar and shake. Can be stored in refrigerator for up to 5 days.
3 tablespoons fresh rosemary (you can leave whole or chopped)
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes (this can vary according to altitude and the type of flour you use), adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a ball and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about ½-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes. Make indentations in the dough with the tips of your fingers. Drizzle the olive oil all over and add the rest of the toppings.
Bake on the bottom rack for 15 to 20 minutes or until golden brown.
These rolls are made with rice paper which is crispier than the egg roll wrappers. Serve with Vietnamese fish sauce and what is traditionally called Table Salad (Sa Lach Dia). Each persone should have his/her own small bowl of dipping sauce. The Table Salad should be placed on a large platter in the middle of the table. Each person will take a lettuce leaf and top with whatever items are on the Table Salad. The last item is the Spring roll. Roll the lettuce and fillings around the spring roll, dip in fish sauce and enjoy!
Table Salad
Boston Lettuce, leaves separated
Mint separated into small sprigs and large leaves
Coriander separated from large stems
Cucumber peeled and seeded and sliced into wide sticks
In a large bowl, cover the cellophane noodles with cold water and soak until pliable, about 6 minutes. Drain and cut into 2 inch lengths with a scissors.
In a medium bowl, combine the tree ears, cellophane noodles, pork, onion, carrot, 1 of the eggs, crab, salt and pepper. Mix until thouroughly combined. I use my hands.
Take each rice paper separately and moisten with water. Lay on a flat surface. After a few minutes the rice paper will become pliable. Add 2 Tablespoons of the filling 1/2 inch from the top of the round rice paper. Fold the top over the filling and roll once into a snug log, leaving enough rice paper without filling on either side. Then fold the sides over the log and continue to roll to the end of the rice paper. Set aside, seam side down and let dry, about 10 minutes. You can wet more than one rice paper at a time if you have the space to lay them out to soften.
Heat your oil to 350 degrees. If you don't have a thermometer, place the fat end of a chopstick in the hot oil. If the oil bubbles around the chopstick, it is ready. Do not crowd the pan. Fry rolls until golden brown or about 4 minutes on each side.
