| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Oaxacan |
Toohot06 |
4 |
servings |
INGREDIENTS
| 3 |
lb |
Pigs' feet; split |
| 3 1/2 |
qt |
Water |
| 3 1/2 |
c |
Red wine vinegar |
| 2 |
tb |
Black peppercorns |
| 6 |
|
Bay leaves |
| 1 |
tb |
Salt; plus |
| 3/4 |
ts |
Salt |
| 2 |
ts |
Dried thyme |
| 1 |
md |
Carrot; peeled and diced |
| 1 |
md |
Poblano chile; stemmed, seeded, |
|
|
; and diced |
| 1 |
md |
Red bell pepper; cored, seeded, |
|
|
; and diced |
| 1 |
md |
Yellow bell pepper; cored, seeded, |
|
|
; and diced |
| 1 |
|
Jalapeno chiles – (1 to 2); stemmed, seeded, |
|
|
; and minced |
| 1/2 |
c |
Olive oil |
| 1/2 |
ts |
Freshly-ground black pepper |
|
|
Lettuce leaves for serving |
INSTRUCTIONS
Place the pigs' feet, water, 3 cups of the red wine vinegar, the black
peppercorns, bay leaves, 1 tablespoon of the salt and the dried thyme in a
large stockpot. Bring to a boil, reduce to a simmer and cook, uncovered,
until the skin starts to pull away from the bones and the meat slips off
easily when pierced with a fork, 1 1/2 to 2 hours. Set aside to cool
completely, then refrigerate 1 hour. Remove and discard the outer layer of
skin and fat from the pigs' feet and discard the bones. Slice the meat and
soft cartilage into 1- by 1/8-inch thick strips. Place the meat, carrot and
all the peppers in a large mixing bowl. Add the olive oil, the remaining
1/2 cup red wine vinegar, the 3/4 teaspoon salt and the pepper and toss
well to combine. Cover and chill 2 to 4 hours. Serve cold on lettuce-lined
plates. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6167 broadcast 03-17-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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