had a 1.5 lb brisket in the freezer for a while, also some roasted hatch chilies. took my cue from 'Mexico One plate at a Time' by Rick Bayless. Brown brisket 5 min on each side. You're supposed to take it out, don't remember if I did. Add an onion and 6 cloves garlic. Cook. Add ~2lb roasted chilies. Add ~2c tomato puree. Salt, pepper, oregano, meat back in. Bottle of beer. 325 3 hours. I ended up adding a second bottle of beer half way through. Let it cool and refrigerate a couple of days before you eat it. Shred meat, warm it. Eat with good bread or brown rice.
i gave Lizzy the cat some canned salmon today but there was no way she could eat the whole thing, so brought home the rest. wanted to cook it in some way so that the small bones would be disguised. they freak me out even though they are totally edible and good for you. warmed up some refried beans, threw in some salmon and some cheese. italians don't mix fish and cheese in recipes, but cal-mex food definitely does. chileans do, too, in seafood empanadas, for instance. anyway. delicious with little organic corn slider tortillas and some emeril salsa.
the NPR Tinsel Tales (1, 2 & 3) are so good; santaland diaries of course, there's a cool wolf one in #2 . the pink martini christmas show was great, too.
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