Drink With a Caipirinha
May. 14th, 2018 11:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Koportata.
2 lbs boneless pork shoulder
2 cups chicken, cooked
1/2 lb bulk pork sausage, cooked and crumbled
8 slices bread
2 eggses, beaten
2 cups mozzarella cheese, grated
3 cloves garlic, peeled (Ha! I used... more.)
2 cups beef broth (I used house-made chicken stock)
Cook pork shoulder until it falls apart (4-6 hours in a crock pot) (I braised in a Dutch oven), cool and shred. Also finely shred cooked chicken, combine with pork and sausage. Add garlic to broth and simmer for 20-30 minutes, strain out pieces of garlic. (I minced the garlic beforehand and left it in. Because garlic.) Dip slices of bread in egg Fronch toast-style and layer them in a greased 9x13 pan. Layer meat mixture and cheese in, ending with cheese. Pour broth over and bake at 350 degrees until set, brown, and cheese is bubbly. (30-50 minutes.) Remove from oven and cool. Slice and serve.
Source: Gorsuch, Glenn ed. Kovacs, Bence trans. The Science of Cooking. Self-published, 2017.
What worked: This was very good. It was quite filling (understandable, given the meat content) and made a lot of leftovers. Using mostly high-quality ingredients made in-house certainly helped.
What didn't: The recipe is not totally clear, but I suspect there should be multiple layers like a lasagna. I would have needed twice as much bread to layer, and there would not have been room in the pan - as it was it was near the top. However, bread/meat/cheese/meat/cheese would certainly work. In which case I'd pour half the broth over after the first layering.
Will I make it again? I may well. It reheats nicely and probably is decent cold, so it could be a meal at an event.
Cook some pork. Then some kind of bird, sausage. Whip eggs into a plate, slice some bread, put it into the eggs and fry it in butter, bring a good cheese, grate it, put a bread in a plate and some meat, then grate the cheese onto it. Crush some garlic, pass boiled beef broth through a strainer some onto it, put it on the coal, cook it, pour some more, once they're cooked serve it. (The Science of Cooking, late 16th c.)
2 lbs boneless pork shoulder
2 cups chicken, cooked
1/2 lb bulk pork sausage, cooked and crumbled
8 slices bread
2 eggses, beaten
2 cups mozzarella cheese, grated
3 cloves garlic, peeled (Ha! I used... more.)
2 cups beef broth (I used house-made chicken stock)
Cook pork shoulder until it falls apart (4-6 hours in a crock pot) (I braised in a Dutch oven), cool and shred. Also finely shred cooked chicken, combine with pork and sausage. Add garlic to broth and simmer for 20-30 minutes, strain out pieces of garlic. (I minced the garlic beforehand and left it in. Because garlic.) Dip slices of bread in egg Fronch toast-style and layer them in a greased 9x13 pan. Layer meat mixture and cheese in, ending with cheese. Pour broth over and bake at 350 degrees until set, brown, and cheese is bubbly. (30-50 minutes.) Remove from oven and cool. Slice and serve.
Source: Gorsuch, Glenn ed. Kovacs, Bence trans. The Science of Cooking. Self-published, 2017.
What worked: This was very good. It was quite filling (understandable, given the meat content) and made a lot of leftovers. Using mostly high-quality ingredients made in-house certainly helped.
What didn't: The recipe is not totally clear, but I suspect there should be multiple layers like a lasagna. I would have needed twice as much bread to layer, and there would not have been room in the pan - as it was it was near the top. However, bread/meat/cheese/meat/cheese would certainly work. In which case I'd pour half the broth over after the first layering.
Will I make it again? I may well. It reheats nicely and probably is decent cold, so it could be a meal at an event.
