pot roast...

[zooker]

way south of the border style..i have seen this done by both mexican women and el salvandorian women..

this can be done on any roast-beef, pork-
it is very hard to do it normally so i am guessing here.they measure NOTHING...

in a large pot put some cooking oil-canola,sunflower,what ever. add a hand full of chopped onions place the roast in the bottom and FRY for 8-10 mintues per side.remove from heat, remove roast.. take bannana leaves -the big ones-cover the ENTIRE POT over lapping in the center. place roast back in the pot center.it will pull the nanner leaves to the bottom. add a chopped tomatoe, 2 measuring cups level full of water.. dump 1/2 of one in then add 3 heaping table spoons full of brown sugar to the water. stir into the water then add to pot. take a completely brown cooking nanner-there longer and straighter than the normal nanner-remove the ends and skin. slice in 1/2 than coarsly chop add to pot..

now here is the change between the two differant nations..
mexican woman add 2-3 whole chopped halpapino's, 3 whole yellow chile peppers-hot bannana pepper-3 medium onions chopped.

el salvandorian women use lots of color in there food but not HEAT. she adds 1 yellow,1 green,1 red chopped bell peppers 2 RED onions chopped.

fold the nanner leaves down into the pot-ya may have to cut some off if your using the japanesse nanner leaves- make sure the pot cover is on tightly and cook for about an hour at a simmer..

first time i seen this i was like wth ?? but it turns out real good...i learned long ago NEVER question latino women's cooking techiques..unlike american women MOST actually know what they are doing in the kitchen..

now don't say ya aint lernt somethin..

zooker

[MississippiBoy]

My mouth is literally watering now that I've read that. Sounds like the main course to a VERY good meal...

[zooker]

i eat it at least once a week.. so even though she has me down to a skinny -ha-300 pounds. the nanner leaves ya just chunk in the trash..but nearly everything else is good to go.. mind you the totally brown cooking nanner is VERY VERY SWEET.. a yeller one is so so. and green one is bitter tasting..hell i did not even know there was more than one kind of nanners till i got to hanging around with these lil gals..


zooker

[JB]

hey zooker

how'd that striper turn out?

[flbassman]

Dang man, thats makin me reallllllllllllll hungry.......

[woody]

I do love those jalapenos, butt ohhhh myyyy, does it ever burn!

[bamabassman]

dang it zooker. i am having old fashioned pot roast TOMORROW night. but i like this recipe (el-sal one), hate dem jalepenos peppers. i am gonna write this down and give it a try. what kind of roast was it, round bottom, etc? or does it make a diff? sounds great to me anyway. i love BEEF!!! and FISH!!!lmao.

[zooker]

jb

the striper i caught around 10 am i was grillin it at what 5 pm. it was FRESH and hoss it was awesome..went deep south cajun coonie with it.breaded it with tony sursherry fish batter, hush puppies,spicy turnip greens,and crispy topped mac&cheese...mmmmmm....no wonder it took me 9 months to drop 75 pounds huh?



aww come on woody.. pino's are the light weights..those hablanro's will leave ya sweatin twice once on the way in and once on the way out..ifin your not used to them -and i am- i would not recomend ya actually eating them..they are THAT hot..

zooker

[JB]

try roasting those habanero's on the grill, man that s some good stuff

[woody]

Roasted habaneros and a cold Dos Equis... si senor!

[hookup]

Originally Posted by woody

I do love those jalapenos, butt ohhhh myyyy, does it ever burn!

That's what ice cream is for; so the next day when you'r on the pot you can scream "come on ice cream"