By Dave DeWitt Miss Manners is completely baffled. Emily Post has no clue whatsoever. In fact, there’s a crisis these days in the world of etiquette because none of the experts can answer the question: what drinks should be served with hot and spicy foods? The turmoil has been caused by the fact that more and more Americans are consuming …
Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.
1 cup chopped onion
2 teaspoons chopped garlic
2 to 3 teaspoons vegetable oil
1½ cups tomato-based commercial salsa
3 cups chicken broth
2 corn tortillas, torn into pieces
1/4 teaspoon ground cumin
1/4 cup chopped, fresh cilantro
Salt and freshly ground black pepper to taste
Garnish: Sour cream
Chopped fresh cilantro
Heat the oil in a heavy stock or sauce pot, add the onions and saute until they are soft. Add the garlic and continue to saute for an additional minute.
Stir in the salsa, broth, tortillas, cumin, and salt and pepper. Bring to a boil, reduce the heat and simmer until the tortillas are soft. Remove from the heat and cool slightly.
Put the mixture into a blender or food processor and puree until smooth. Adjust the seasonings and stir in the cilantro.
To serve, ladle the soup into individual bowls and garnish with a dollop of sour cream and chopped cilantro.
Most barbecue cooks have their favorite dry rub recipe. This one is from the National Pork Producers Council. It calls for rinsing the rub off the ribs before cooking, a technique some cooks might choose not to use. The ribs can be rubbed and kept refrigerated for up to two days.
This recipe and others can be found in the following article:
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1/4 cup coarse salt
1/4 cup dark brown sugar
4 garlic cloves, minced
2 tablespoons minced yellow onion
4 teaspoons crushed black pepper
2 teaspoons crushed red pepper flakes
1 teaspoon crushed thyme
1 teaspoon ground ginger
1 /2 teaspoon ground cloves
1 /2 teaspoon ground allspice
4 pounds pork back ribs
Mix all rub the ingredients together in a small bowl. Thoroughly rub the mixture over all surfaces of the ribs. Refrigerate the ribs, covered, for up to 2 days.
Remove the ribs from the refrigerator, rinse the ribs thoroughly and pat them dry. Cook the ribs over indirect heat, with a banked medium-hot fire in a covered grill, for 1 1 /2 to 2 hours, turning occasionally, until very tender.
At the Azienda Agraria Sperimentale in Parma. September 15, 2008: November 23, 2008: Thanks to my friend Mario Dadomo!
Chopped finely, these nuts can be mixed with stuffing for roasted poultry. The nuts will keep for 2 to 3 weeks, refrigerated.
