SOUTHWESTERN FLAVORS

Southwestern Flavors

            Consider winter as a spectator sport, Some of us actually do.  I realize this is not likely to occur to anyone driving a snowplow at night under blizzard conditions.  Nor is it likely to occur to someone engaged in zigzagging down a ski slope. But, anyone outdoors on a clear winter’s day is likely to notice the crisp sparkle and etched outlines of everything around them.

            On the other hand, slipping and sliding on the drive or trying to unlock a frozen car door with numb fingers obliterates the most magnificent view. No, I’m not going to grouse about those things, since the Humble Farmer has done already a much better job, with his longer years of experience, than I could ever aspire to achieve.

            Having moved to Maine from Arizona quite a few years ago, I find this dichotomy of feelings still puzzles me. However, winter living in Maine requires some ingenuity as one gets older and more housebound by the weather. Short of taking a winter vacation to some warmer latitude, the kitchen can create an imaginary winter oasis.  Southwestern flavors are likely to wake one up from those winter shivers.

            Still, this being the Northeast, hearts of palm are not likely to sound reasonable for the table in a major way. Thus, blending the local and seasonal fare with new flavors can achieve much toward our goal. Even better, when the product is hearty, nourishing as a main meal, easy on the waistline and can be reheated for several servings.  Unlike beans, lentils cook in half an hour without pre-soaking.

                                    Southwestern lentil stew

            Rinse and pick over 1 cup dried French green lentils. Sautè 1 chopped medium onion in 1 Tblsp. olive oil  in a 3 quart pot for 5 minutes, add 1-2 minced garlic cloves, 1 tsp chopped ginger, 1 tsp. oregano, ¼ tsp. red pepper flakes, 1 chopped stalk of celery and continue for another minute. Stir in 2 cups water and 3 cups beef broth. Bring to boil, then add the lentils, 1 chopped carrot, 1 (14 oz) can of fire roasted diced tomatoes and 1 dried Ancho chile. Cut in bite size pieces 1-2 oz. of country ham flavoring pieces and add to the pot.  Cook on medium heat for 30 minutes stirring a couple of times. Remove the chile, scraping to remove the pulp for the soup, discard the rind and stem. Adjust salt and pepper seasonings and add ½ cup red wine (optional) and continue to simmer for 5 minutes. Serve sprinkled with chopped parsley and crusty bread. Substitute vegetable broth and a dried chipotle pepper for beef broth and the ham to give strong and smoky flavor when making a vegetarian version of this dish.

            Barbecued and pulled pork come to mind for Southern menus. But flavorful Southwestern rubs for meat can enhance both pork chops and a pork roast.

                                    Savory Southwestern Pork Chops

            Lightly season 4 pork chops with Southwestern flavor rub, salt and pepper. Brown pork chops in a little vegetable oil in a large skillet. Top with ½ cup chopped onions. Mix together: 1 cup canned  plum tomatoes, broken apart with a fork with 1 tsp. Worcestershire sauce, ¼ tsp. chili powder, small pinch of red pepper flakes and 1 tsp, sugar. Pour tomato mixture over the chops, cover and cook on low heat for 1 hour, turning the chops occasionally, until the chops are tender.                              

            Pork tenderloin has become a popular cut for a lean and quick pork roast. A more flavorful cut is the pork shoulder or but roast. This meat is succulent and  extra fat can be easily trimmed after roasting. It is quite easy to prepare before it goes in the oven and requires no tending while roasting.

                                    Southwestern roasted pork shoulder

            Preheat oven to 450 degrees. Wipe a 4 ½ lb boneless pork shoulder roast, rub on all sides with Southwestern seasoning, salt and some pepper to taste.  Score the fat cap with a sharp knife in a diamond pattern and insert some cloves in the scored fat. Thickly slice 2 large onions, layer in a baking pan or shallow casserole with sides and pour in ½ cup water. Place the seasoned meat on top of the onions. Place pan in the oven and immediately turn the temperature to 350 degrees. Roast for 2 hours and 40 minutes. Remove from oven and allow to set for 15 minutes before carving. The onions can be turned into a savory gravy with some flour, water and some red wine. Serve with cut up sweet potatoes roasted with olive oil and balsamic vinegar and garlic sautéed kale.

            Your feet may still be cold with our North Eastern winter, but your palate will think it has gone on vacation.

(I. Winicov Harrington lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)