When I think of my mom's and grandma's hearty dishes from childhood I go back into these happy days with my nose wondering around around the fields of Lulemino and my grandpa's garden in Smoldzino where they grew their own apples, strawberries, beans, and whatever else you can imagine...yes including cows, pigs, chickens and all the like. It's sad that the kids from big cities these days many times don't even know how a chicken looks like but this is not what this blog is about. Polish food as I remember is quite organic and welcomes all the animal fat that you can absorb. I personally put the duck fat on top of that list. It really is delicious; however I have lived in Mexico for four years now and I can openly admit that I am a chili addict. No denial here. Poland I love you but I'm sorry, there are many more spices in this World than salt and pepper.
Therefore, I have decided on the next best experiment in my kitchen. I will combine my two loves and put in my whole heart combining Polish and Mexican cuisines. I really think it could work. I will begin with the childhood memories flavored with the present happiness. Let's spice it up ladies and gentlemen!!!!
Heart Fusion #1: Schabowy with Rajas (pork chops with poblano chilis)
For Rajas:
3 chilis poblanos
3 tablespoons of sour cream
2 tablespoons of milk
1/2 red onion (sliced)
2 tablespoons of canola or vegetable oil
salt & pepper
Preparation:
Preheat oven to around 220C. Place the chilis for about 20 minutes or until the skin starts coming off. Peel the skin off, remove the seeds, and slice the chilis into stripes. On a frying pan, fry the onion till golden, add the chilis, the cream and milk, and salt and pepper for flavor. Mix well and serve hot.
For the Chops and the Grand Finale:
2-3 pork chops
1-2 eggs
bread crumbs
salt & pepper
veggie or canola oil
Preparation:
Think of something that bothers you (a crappy boss that refused your vacation, an unreliable coworker, a brand new shirt you shrank in the dryer, etc.) and release your stress right onto the port chops until they are thin and flat, add salt and pepper. On one plate beat the egg (you can apply the same strategy as mentioned above) and on the other put the bread crumbs mixed with salt and pepper. Dip the chops in the egg mixture and then in the bread crumbs and fry till brown. Serve hot with the side of Rajas.
5 comments:
Slinka mi leci na mysl o Twoich wyczynach kulinarnch i przyznam Ci sie, ze moze takimi przepisami rozpalisz we mnie milosc do gotownia :)
:) Dzieki Kochanie. Moze kiedys przydadza Ci sie moje wymysly na kolacyjke.
Peeeeeeppp!!! Que bueno está este pedo!
An advice! Yo pill the chiles after that you took them out of the oven. Put them in a plastic bag (small, one bag per chile), its own heat will create steam that will create blisters and the skin will be easier to pill!!!! jajaa.
Felicidades por el blog!!!!
I love your fusion cooking. My husband grew up in Detroit in a Polish kitchen. After I met him, I learned to make galumpkis (sp?) and pierogis. His idea of heaven would be to have a Polish restaurant in our little town on the west coast of Mexico.
Now you have me thinking fusion -- Mexican and Polish!
Kathleen
That's a great idea. I live in Mexico City and have a few "Polish" restaurants around and they try to stick to the traditional Polish cuisine but it never really works 100% so call it fusion and make it fusion. You can make wonders. I promise.
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