* 1 cup white sugar
* 1 cup whole milk
* 1 (14 ounce) can sweetened condensed milk
* 3 eggs
* 3 egg yolks
* 1/4 cup freshly squeezed orange juice
* 1 tablespoon grated orange peel
* 1 tablespoon vanilla extract
* 1 tablespoon cornstarch
* 1 cup heavy cream
1. Place sugar in a heavy saucepan over medium-highheat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel,vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold.
4. Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting panwith boiling water to reach halfway up the sides of the baking dish.
5. Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, andgently remove the mold to unmold the flan and reveal the syrupy caramel topping.
* 2 fresh poblano chile peppers
* 8 ounces bacon, chopped
* 1 tablespoon bacon drippings
* 2 pounds pork loin, cut into 1-inch cubes
* 1 onion, diced
* 10 cloves garlic, minced
* 2 jalapeno peppers, seeded and diced
* 1 teaspoon dried Mexican oregano
* 2teaspoons ground cumin
* 1 teaspoon New Mexico chile powder
* 1/4 teaspoon ground cloves
* 1/2 teaspoon kosher salt
* 1 bunch cilantro, chopped
* 8 cups chicken stock
* 1 (14.5 ounce) can mild red enchilada sauce
* 2 (29 ounce) cans white hominy, rinsed and drained
1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.Line a baking sheet with aluminum foil. Place the poblano chiles cut-side-down onto the baking sheet.
2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dicethe chiles.
3. Cook and stir the bacon in a large pot over medium heat until it has released its fat and is beginning to crisp, about 5 minutes. Drain the bacon on a paper towel-lined plate, and discard all but 1 tablespoon of bacon grease from the pot. Increase the heat to medium-high, and add the pork loin cubes. Cook, stirring occasionally until browned on all sides, about 5 minutes.Remove the pork from the pot, and reduce the heat to medium. Stir in the onion and garlic; cook and stir until the onion has softened and is beginning to turn brown, about 5 minutes.
4. Stir the roasted poblano chiles, jalapeno peppers, oregano, cumin, New Mexico chile powder, cloves, salt, and cilantro into the onions; cook for 1 minute. Pour in the chicken stock and enchilada sauce. Stir in thebacon and pork cubes, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 1 hour. Stir in the hominy, recover, and continue cooking 1 hour more until the pork is very tender.
Candied Sweet Potatoes
* 2 sweet potatoes
* 1/4 cup butter
* 1/2 cup packed brown sugar
* 1/4 cup orange juice
1. Boil cut-up sweet...