vintagefolly.com | casserole
Casseroles and baked dishes were the best thing to be brought to the table in the good ol’ days. Something warm, bubbly, often cheesy and with the aroma of love and deliciousness. Mothers and wives often expressed their love for their family through food, dinner in particular. For my dinner party I want to do just that, show my close friends just how much I care for them. I decided to take mine one step further, personalization.
What you’ll need:
1/2 lb of potatoes
1 lb pork loin
1 lb tomatillos (Mexican green tomatoes)
1/2 lb jalapeño
1 bunch cilantro
1 medium Spanish onion
3 tbs chopped garlic
1 tbs of sour cream per personal dish
handful of muenster cheese per personal dish
4-6 cups water
salt and pepper to taste
Directions: The Chile Sauce
1. Wash and quarter tomatillos. On a cookie sheet lined with foil, arrange tomatillos and sprinkle garlic, pinch of salt and pinch of pepper. Broil until tomatillos are tender (about 15 minutes).
2. Cut caps off jalapeños. Depending on how much heat you like, remove the seeds and veins. Rough chop jalapeños along with the onion.
3. In a blender, puree roasted garlic and tomatillos, chopped jalapeños, chopped onion. Add 1/4 cup of water at a time, if needed. Set mixture aside.
Direction: The “Stewage”
1. Chop pork loin and potatoes cubes about 1/2 to 1/4 inch, depending on your preference.
2. Heat a large pot and ad oil. When ready, add pork. Season with salt and pepper.
3. When meat is almost fully white, add potatoes and stir. Potatoes take a lot of seasoning so if sodium isn’t an issue, add some salt!
4. When potatoes begin to look translucent add chile sauce and enough water so that everything is submerged in liquid. Heat to a boil and reduce heat stirring often. When potatoes are cooked through but still firm, remove from heat.
Directions: Getting Baked
1. Fill a personal baking dish just to the top of the ramekin. Dollop on some sour cream and sprinkle cheese.
2. Broil until cheese is oozy and gooey.
3. Let stand about 2 minutes and garnish with a sprig cilantro.
The flavors in this dish are rustic and bold but pass through your palette very smoothly. Your guests will enjoy the personalization and time you took to prepare this meal. Mine certainly did! My after photos aren’t the greatest and that’s because they were dogs at the door when this dish came out of the oven.
Hey Daddy-O What's Cookin'? 