Sneakeater Posted October 2, 2022 Author Share Posted October 2, 2022 Cochinita Piblil. Rick Bayless's extremely simplified version for slow cooker. We've learned, to our astonishment, that the crockpot was expressly invented to recreate the conditions of communal shetl ovens for making Cholent. It is very apparent that the crockpot was not invented to recreate the conditions of a pib. I've never had a truly acceptable Cochinita Pibil outside the Yucatán. But a lot of the reason for that is that, outside the Yucatán, I've never had a Cochinita Pibil cooked in a pib: a pit lined with stones in which a whole piglet in a Seville orange/achiote marinade is buried and roasted, wrapped in banana leaves, over the heated stones and some coals. So the thing isn't that mine was so much better than all the lame Cochinita Pibils I've had in restaurants up here: it's that it wasn't any worse. (OK, Aaron Sanchez's was better.) For dinner at home, it was really kind of great. Rick Bayless made two choices I disagreed with -- although I only modified one. Seville oranges are hard to come by here. Assuming their unavailability -- a 100% correct assumption in my case -- Bayless has you use limes instead. The universal approach is to use the juice of normal oranges (to preserve the orange flavor accents) blended with the juice of limes or lemons (to supply the requisite sourness and, more important, acid). I have access to bitter Mexican limes, so I used the juice of an orange blended with their juice, knowing that the Mexican limes would really tarten things up. Bayless also omits charred garlic, a typical Yucatecan ingredient that is a pretty key component of this dish. I don't know why: maybe he thinks it would scare people away (he keeps this recipe VERY simple) (the hardest part was sourcing the banana leaves with which I lined the crockpot). But really, how hard is it to char some garlic? I really don't know why I didn't. If I ever make this again, I will. Topped with the requisite onions marinated in more of that orange/lime juice (minus the achiote). Tortillas to wrap, of course. On the side, the inevitable refried black beans. And a salad of mustard spinach dressed with a little sour cream and a lot of Oregano Indio, with scallions, radish, and pepitas strewn on top. Let's let Desi take us out of this once more: Now this is a dish that actually GOES with a Vouvray Moelleux. 1985 Domaine Huet Vouvray Moellieux "Le Mont" This bottle doesn't go back to our nation's Bicentennial. Only to the year I got married. Le Mont is Huet's flintier Vouvray -- even the Moelleux. This is a splendid bottle. There is (still) some tension here (as you'd expect in a similarly old Riesling and perhaps no other similarly aged wine). But the key characteristic is harmony. While the Chenin Blanc acid backbone gives the sweet notes a kick, the main thing you notice is how integrated they are. This is a complex wine, and you taste a lot of different things. But they feel of a piece. Did this wine go with a slighty spicy (Hungarian Hot Wax pepper on top), a little sweet, a lot tart, citrus sauce? Are you kidding? Quote Link to post Share on other sites
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