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La Belle Cuisine
Pork with Manchamantel Sauce
The James Beard Celebration Cookbook:
Memories and Recipes From His Friends
By the James Beard Foundation, Edited by Barbara Kafka,
1990, Wings Books
Search over 60 million new and used books at Alibris!
Mark Miller the first time Jim and I went out to San Francisco to give
weeks of class together. For some odd reason, we had a day free; it must
the weekend between weeks, and we drove out to Berkeley to have
lunch at the restaurant of a young man whose culinary talents Jim extolled
all the way out.
Mark, a former anthropologist, is one more of the fine
young cooks who are
the academic world’s loss. Even then, he was
experimenting with Southwestern ingredients and flavors, grilled dishes,
invented dishes, and traditional dishes,
all with deep flavors and often
with a spicy kick. Today, Mark Miller is a great success at
Coyote Café in Santa Fe and has
written a cookbook as well.”
1/3 cup granulated sugar
1 1/2 tablespoon salt
1 tablespoon dried thyme
1/2 tablespoon ground cumin
1 tablespoon broken-up bay leaf
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
2 tablespoons chile powder
4 allspice berries
4 whole cloves
1 stick cinnamon
6 cups water
4 double pork loin chops
Salt to taste
Freshly ground black pepper to taste
3 tablespoons olive oil
Manchamantel Sauce (recipe follows)
Combine all ingredients
except pork, salt, pepper, oil, and sauce in a
5-quart container. Add pork,
cover, and marinate overnight in the
When ready to serve pork, remove from marinade and
bring to room
temperature. Season with salt and pepper.
Preheat oven to 400 degrees F.
Heat oil to almost smoking in a skillet over high heat. Reduce heat to
medium and sauté pork in oil until browned, about 2 minutes per side.
from skillet and place in a roasting pan. Roast for 20 minutes
internal temperature reaches 140 degrees F. Alternatively, grill
chops over a
medium-low fire. Divide sauce among four plates,
on top of sauce
and serve. Serves 4
1/4 pound whole dried ancho chilies
1 quart water
1/4 pound Italian tomatoes
1 clove garlic, smashed and peeled
1 pound fresh pineapple, trimmed, skinned, cored,
(about 1 3/4 cups)
1/4 pound ripe banana
1/2 large green apple, peeled, cored and cubed
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons cider vinegar
Pinch ground cloves
1/8 teaspoon ground allspice
1 teaspoon salt
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons peanut oil or lard
Preheat oven to 250 degrees F.
Remove stems and seeds from chilies. Place chilies in a roasting pan and
roast for 5 minutes. Place water in a medium pot. Add chilies to the water
and bring to a boil. Lower heat and simmer for 30 minutes. Drain chilies.
Taste liquid. If bitter, discard. If not, reserve and let cool.
Roast tomatoes and garlic under the broiler or in a skillet for about 5
minutes. Place in a food processor along with chilies and remaining
ingredients except oil. Purée until smooth. Add a little of the chile
water if necessary to thin the sauce slightly.
Place the oil in a deep skillet. Heat until almost smoking and add sauce.
Fry for 3 to 4 minutes, stirring constantly. Makes 3 cups.
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