April 15, 2008
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Spring Dinner

Spring Dinner
photo: George P. Landow

The duck confit really calls for corn crepes, but this is a silly time to be playing with corn and a good time to grab some mushrooms. Since they vegetables are pureed anyway, I replaced the corn with mushrooms, sauteed in garlic.

The picadillo usually begins with boiled pork shoulder, but I wasn't wild about pork tonight. Instead, I covered a chuck roast with roasted tomatillo, garlic, and chipotles, and roasted it in a dutch oven for about 2.5 hours before shredding the beef and finishing it in a skillet with sweet onions, fast-cooked tomato-chipotle sauce, cinnamon, cloves, raisins, and slivered almonds.