December 7, 2011

Edible Wednesdays: Ski Meals

Ski weekends mean major food prep for me. There are only so many fries and burgers you can take in one's weekend time at the lodge so I like to plan ahead and bring a bunch of food we can eat in our place or share with friends. Our place doesn't have a kitchen in it so I have to make food we can either heat up on a hot plate or eat straight out of the fridge. Here is what I brought last weekend:

Shot-a-Beer Pork Stew (from Sunset Magazine)


  • large dried chipotle chiles*
  • large dried ancho chiles*
  • 12 ounces Mexican lager such as Tecate
  • 1/4 cup white (silver) tequila
  • 3 1/2 pounds pork shoulder, cut into 2-in. cubes
  • 2 teaspoons kosher salt
  • 1 tablespoon vegetable oil 
  • medium onion, chopped 
  • garlic cloves, chopped 
  • 3/4 pound tomatoes, chopped 
  • 2 teaspoons dried Mexican oregano*
  • 2 teaspoons ground cumin
  • Accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips 


  • 1. Preheat oven to 350°. Wipe chiles clean with a damp cloth. In a dry, heavy saucepan over medium heat, toast chiles until fragrant and puffy, turning occasionally to keep them from burning, 3 to 5 minutes. Let cool slightly, then remove stems, seeds, and membranes. Pour beer and tequila over chiles to soften.
  • 2. Meanwhile, season pork with salt. Heat oil in a heavy, large ovenproof pot such as a Dutch oven over medium-high heat. Brown half the pork at a time, turning as needed, 8 to 10 minutes per batch. Transfer browned pork to a bowl.
  • 3. Add onion and garlic to pot; cook until soft, stirring often, 5 minutes. Stir in beer mixture, tomatoes, oregano, cumin, and pork. Add water if needed to barely cover pork. Bring to a boil over high heat; cover.
  • 4. Bake stew until pork is falling-apart tender, 3 hours. Skim fat. Ladle stew into bowls and serve with accompaniments.
  • *Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.
  • Make ahead: Chill, covered, up to 2 days.
Pumpkin Pie
Easy as a breakfast and a dessert.


  • 3
    large eggs
  • 1/3
    cup sugar
  • 1
    14 ounce can sweetened condensed milk
  • 1 1/2
    cups cooked pumpkin puree or one 15-ounce can pumpkin
  • 3
    tablespoons unsalted butter, melted and cooled
  • 1
    tablespoon all-purpose flour
  • 1/2
    teaspoon nutmeg
  • 1/2
    teaspoon ground cinnamon
  • 1/2
    teaspoon ground ginger
  • 1/4
    teaspoon ground cloves
  • Salt
  • 1
    prebaked 9-inch pie shell

1. Preheat oven to 325 degrees F. In a large bowl, whisk together eggs, sugar, condensed milk, pumpkin, and better to thoroughly combine.

2. In a small bowl, mix together flour, nutmeg, cinnamon, ginger, cloves, and a pinch of salt; stir into pumpkin mixture.

3. Pour pumpkin filling into pie shell. lace filled pie tin on rimmed baking sheet. Bake for 50 to 60 minutes, until filling is set around edges and slightly loose in center. Cool on wire rack for 1 hour. Cover and refrigerated with 2 hours.

I am also bringing a frittata I just made up with what was in my fridge (bacon, leeks and parmesan) and yogurt for breakfasts. 

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