Cooking with McEvoy Ranch Gift Sets

This entry was posted on December 13, 2019 by Jacquelyn Buchanan.

McEvoy-Ranch-Pozole-Blog

If you want to be a hero, shero or just the most welcomed visitor at a party, bring along one of McEvoy Ranch's gift sets.

While we have some spectacular wine offerings, sometimes wine is not an appropriate hostess gift. The olive oil sets, tapenades and olives, savory jams, and marmalade and honey sets are perfect for those, "I don't know them very well" circumstances. You always look better showing up at the door with a gift in your hand. My favorite olive oil set is the Lemon Olive Oil and the Jalapeno Olive Oil. The Lemon is perfect for many things from cooking to garnishing where you want that citrus sparkle and the Jalapeno is unusual enough to create a sensation. This oil is the dream solution to add all the flavor and aroma of jalapeno but with a very subtle delivery of heat. Pozole is a traditional dish this time of year - warm and comforting. The Jalapeno Olive Oil would be a magnificent addition to the bevy of garnishes that make this dish. Here is a recipe from Epicurious for Classic Red Pozole.

Classic Red Pozole

Makes 8 to 10 servings Ingredients Pork:
  • 1 Tbsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 1 - 2 lb. boneless pork shoulder (Boston butt)
  • Kosher salt and freshly ground black pepper
  • 1/2 red onion, sliced
Posole:
  • 1/4 cup McEvoy Ranch Lemon Olive Oil
  • 1/2 red onion, chopped
  • 3 garlic cloves, minced
  • 2 plum tomatoes, diced
  • 6 cups chicken stock
  • 1-28 oz. can pinto beans, undrained
  • 1-28 oz. can white hominy, drained
  • 1-28 oz. can tomatoes with juices, blended until smooth
  • 1 Tbsp. oregano, preferably Mexican
  • 1 tsp. ground cumin
  • Kosher salt and freshly ground black pepper
Garnish:

Preparation of Pork:

Preheat oven to 275 F. Next, mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mixture all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of the pan. Cover pan tightly and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle. Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. *Note: The pork can be made 2 days ahead. Cover and chill pork and juices separately. Preparation of Posole: Heat oil in a large pot over medium-low heat. Add onion and saute until translucent, about 5 minutes. Next, add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes. Add reserved pork to posole. Simmer uncovered 3 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Finally, divide among bowls, garnish with shredded cheese, cilantro, lime wedges, and McEvoy Ranch Jalapeno Olive Oil. Serve with warm tortillas.

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