When I tried to think of something that everyone would like, the first thing that came to mind was cheese crackers. I admit it, I'm a big fan of CHEEZ-IT crackers. They have powered me up (and been the reward atop) many a mountain. They're great food for climbing and hiking; lots of carbs, fat, and salt.
|Spicy Cheese Crackers|
|Hard living outside the Chimayo store.|
I used three cheeses this time, extra sharp cheddar, longhorn colby, and asiago. You can use whatever you want. You'll probably notice a little kick in the crackers! That's from one of the spices, a ground chili from a trip I took with my friend Amy to New Mexico that included a visit to Chimayo, a place famous enough for its chiles that it has chiles named after it. If you find yourself in New Mexico with some time to kill, Chimayo is a great place to visit, not only for it's chili peppers but for the Santuario de Chimayo, a Catholic church which has a small room where people can pick up a sample of holy dirt (no joke) which has been known to cure all manners of ailments. The walls of the little room are adorned with dozens of pairs of crutches, which I have to assume were left there by people who were cured by the holy dirt. Santuario de Chimayo is also a destination for penitentes, who crawl there from great distances. It's a crazy world.
But the chili pepper is delicious, and has lost most of its bite in the couple of years since we were in Chimayo. Don't throw away "old" spices. They're not what they used to be, perhaps, but what they are is something different that flavors your food in a unique way. Try it.
|Scientific study of bread alveoli. :)|
|Three-Day Mild Levain|
The buns were a little dense, but they were a nice, understated platform for what turned out to be the best pulled pork I've ever made. What a treat! We also cooked up some thrice-cooked french fries (parboiled, parfried, then fried) that are pretty much one of the most amazing food items you'll ever have, to be eaten infrequently of course. We whipped up a chipotle garlic aioli for dipping the fries and a Carolina BBQ sauce for the sandwiches, and coupled with a really nice cole slaw that Cam put together, we had us an old-fashioned feast.
I didn't manage to get a photo of the whole feast assembled, but even the leftovers look tasty, as you can see in this photo from the next day's lunch.
|Pulled Pork with Carolina BBQ Sauce on Roasted Potato Roll|
|Country Loaves at Rest|