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Monday, November 12, 2012

One Of My Personal Favorites



Hello, my dear ones.
This weekend I made an awesome bread pudding, two, as a matter of fact.  One for my mom and the other for us.  Well, I can only tell you about it, nothing to proof, because I did not take any pictures.  It's practically all gone, so will wait for the next time.  But, today I speak about Pork Fricassee.  Anything with the word fricassee, I assure you it will be delicious. The french word fricassee means fry and broken in pieces; the cooking method is described  as halfway between a sauté and a stew.  This lovely dish  can be made with chicken, pork, or veal just to name a few. It's the first meal I ever made to impress, I was 16 years old.  It has rained cats and dogs since then, but this dish still remains a winner.



                                       Fricase De Cerdo    (Pork Fricassee)


This recipe can be cooked in a pressure cooker, slow cooker, electric skillet, or large casserole pan.  Just remember one thing when cooking meat: LOW & SLOW.


Ingredients:                                              Yield: 4-6 Servings

1/2 cup oil

2 lbs lean pork, cubed medium size

3 potatoes, cubed medium size

1 large onion, diced

1 medium green bell pepper

3 cloves garlic

1/8 teaspoon oregano

1 teaspoon cumin

2 teaspoons salt or to taste

1/2 teaspoon black pepper

2 tablespoons fresh parsley

1/2 cup green olives

1 cup white dry wine

1 cup tomato sauce

2 bay leaves

3/4 cup water


Directions:

In pan, pour oil and sautee onion, bell pepper, and garlic  until translucent  Add  meat and potatoes, stir  until well combined.  Add the rest of ingredients and combine once again.  Close lid; simmer for approximately 40 minutes or until meat is tender.

Note: time varies depending on method of cooking.

Serve with white rice.

Buen Apetito!

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