January 1, 2021 Lunch – Posole and a Tamale Dinner – Pork and Sauerkraut Sliders and Mother’s Fruit Salad

 January 1, 2021 Lunch – Posole and a Tamale   Dinner – Pork and Sauerkraut Sliders and Mother’s Fruit Salad

I love Posole with tamales for the Holidays and Suzette celebrates her Pennsylvania Deutsch tradition by eating Pork and Sauerkraut for good luck for the New Year, like Texans celebrate the New Year with a bowl of black eyed peas. I think of making tamales as an involved activity that is addressed most easily by a group of cooks, like an extended family.  So it is both an effective way to cook in quantity and a way to bring family together to celebrate the season and family.

Well , two of those traditions were celebrated today.

Jody and Loyda gave us a aluminum tray of tamales their family had made for Christmas, so I decided to make Posole and Suzette thawed a container of Pork and Sauerkraut she had made last year.

Suzette was also kind enough to bring home some Mexican style Posole and apple and beef empanadas made by her Hispanic cook, Blanca at the Center for their New Year celebration.

Suzette baked pomelo for breakfast by sprinkling brown sugar on sectioned pomelo halves and baking them in the oven until the sugar Caramelized.  

    

Since it was Saturday and I was still hungry, I toasted a small whole wheat bagel and spread them with cream cheese and garnished them with slices of Gravad Lax.

  At lunch we heated the Posole Suzette brought home a container of Posole and a few beef filled and apple filled empanadas.  As suzette rightly observed, it was a Mexican style Posole just chunks of beef and Posole, sort of a caldo de res Posole.

 

 

  

 Bob’s Posole

  I have developed a different recipe, so after lunch I prepped my recipe for Posole.  I thawed and rinsed 

the lb. of frozen Posole that was in the freezer and fetched a tray of pork chops from the garage freezer.

I started by dicing two onions and ten small cloves of garlic grown in our garden. I sautéed the onion and garlic in a large pot and then filled the pot with water and added the Posole and the frozen pork chops and started the Posole simmering.  After a while the pork chops thawed and began to break down into chunks of meat separating from the bone.  After dinner I added salt, crushed cumin seeds, and ground coriander and went to the garden and fetched a handful of fresh oregano that I added.

I put the Posole in the fridge in the garage before I went to bed.

Pork and Sauerkraut Sliders

We had several f the bubble bread rolls Willy made for our Christmas Dinner.  Suzette cut them into slices and heated the Pork and Sauerkraut.  She made Russian dressing with mayo, pickle relish, and catsup an

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buttered the outsides of each slice of bread.  Then she made four sandwiches by laying a layer of pork and sauerkraut and slices of Dubliner Cheddar cheese between two slices of bread.  She then sautéed the sandwiches in a skillet until the outsides browned and the cheese melted.

We shared a beer with our sandwiches.

For most of the day I watched football, including the two NCAA playoff games  between Alabama and Notre Dame and Clemson v. Ohio States.  Ohio States will play Alabama for the national championship.

Bon Appetit