Now, my mother’s family, the Listermanns, happened to be Roman Catholics, and the first Listermann couple came to near Cincinnati in 1841, and that one couple has over ten thousand descendants today. My Burck ancestors in America came to Cincinnati in 1866-everybody I’m descended from since then was a Cincinnati German-and from that one pioneer couple there are over thirty-two hundred descendants today. I’ve traced the Burcks back to 1560 in northern Baden, in Germany. Burck, semi-retired, a large man with the looks of a hazel-eyed, towheaded boy, took his seat on the dais at the Golden Anniversary Banquet of the Ohio Genealogical Society at a resort hotel in Huron, Ohio, and, turning to the keynote speaker, who was on his right, asked, “How many other people do you know named Ian, besides yourself? Is that getting to be a more common name these days? It’s Scottish for John, right? Now, my last name, Burck, people sometimes think is the English Burke, with an ‘e,’ but it’s not, it’s German, and there should be an umlaut over the ‘u,’ but of course we don’t use umlauts in America. Serve immediately, adding more sauce if necessary, garnishing with queso fresco, cilantro and limes.The Naked Cowboy Illustration by Tom Bachtell Place assembled enchiladas in a casserole dish, add more sauce over the top, then broil until the top starts to brown, 4-5 minutes. Season the meat with more salt and pepper to taste.Īssemble the enchiladas, first dipping the tortillas in the salsa verde, then filling with the shredded pork. Using two forks, shred the meat in to threads, removing any unwanted fat. Once the pork is tender, remove and let cool. Instead of braising in the oven, place the ingredients in a slow cooker on high, cover and cook for 5-6 hours. This recipe can also be done in a slow cooker or Crock Pot. Bring to a boil, then put into the oven, partially covered, and braise until tender, 2 1/2 to 3 hours, flipping the meat halfway through. Add half the salsa verde and the chicken stock, then add back in the pork. Remove.Īdd the spices and to the pot, stir and toast everything until fragrant, 1-2 minutes. Sear all sides of the pork, until well browned. Season the pork shoulder heavily with salt and pepper. In a large Dutch oven over medium high heat, add a few tablespoons of the garlic oil to the pot. Divide the sauce in half and save for later. Add the juice of 1 lime, 1 teaspoon salt, 1/4 teaspoon pepper, 1 cup of water, and 1 cup cilantro and blend on high until smooth. Remove charred veggies and place in a blender. Place pan in the broiler and broil until nicely charred, stirring occasionally, 10-15 minutes. Add 2 tablespoons of the garlic oil, season with salt and pepper, and toss to coming. On a large cookie sheet, place the jalapeños, poblanos, tomatillos and scallions. One 3 lb boneless pork shoulder, trimmed of excess fatġ lb tomatillos, skins removed and rinsed Serve immediately, garnished with the scallion tops and kimchi. Stir fry for a minute or two to combine all ingredients. Add the chicken and the cooked brown rice, then dump in the sauce. Next, add the cabbage and stir to combine. Add another tablespoon of the garlic oil, then add the carrots, red bell pepper, and green beans to the wok. Remove from the wok.Ĭlean the wok out and reset it over high heat. Add 1 tablespoon of the garlic oil to the wok, and sear chicken until cooked. Remove from the oven and serve immediately, topped with the fennel and arugula salad.Ĭhicken and Brown Rice Stir Fry with Kimchiġ lb boneless skinless chicken thigh, cut into 1 inch cubesġ/4 cup chopped scallion (green parts only)ġ tablespoon Tamari (gluten free soy sauce)Ĭombine and whisk all sauce ingredients in a small bowl. Add the remaining cheese on top, and put under the broiler to finish cooking and browning, 4-5 more minutes. Cook 4-5 minutes until the edges start to set. Pour into the skillet and cook over medium heat, and stir with a spatula. Season the eggs with the salt and pepper. In a medium bowl, add the spinach and half the cheese to the eggs and whisk to combine. Heat a large non-stick, oven safe skillet over medium heat and add the butter to melt. Combine all ingredients for the salad in a small bowl, and mix to combine.
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