HOTLINE: Saturday, March 9

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by Sean Olsta

azfamily.com

Posted on March 9, 2013 at 11:37 AM

Updated Monday, Mar 11 at 10:41 AM

Comedians for a Cure
Event details: March 10th Stand Up Live at 4:30 PM.  Tickets are $45 (include 2 drink tickets) and can be purchased at www.thejackmortonfoundation.org. Another way to give back it to text "HAND" to 50555 and $5 will be donated towards the events grand total to give back to PCH.

Hollywood Beauty Trend - Ultherapy
Van Dyke Laser & Skin
5206 N. Scottsdale Road         
Paradise Valley, AZ 85253
(480) 948-5045
www.vandykelaser.com

MIRANDA, 50 YEARS LATER
What:      Recognition of the 50th anniversary of the arrest of Ernesto Mirada
 
When:     Tuesday, March 12th, 2013 at 7:00 a.m.
 
Where:    The Phoenix Police Museum, Old Phoenix City Hall, 17 S. 2nd Av. Phoenix
 
Who:        Phoenix Chief of Police Daniel V. Garcia, Museum Executive Director                
                 (Phoenix Police Chief/retired)Dennis Garrett, Captain (retired) Carroll Cooley, Honorable Justice Barry Silverman

Green Chile Pork Hand Pie Recipe
Chef Eddie Castillo, Arizona Food Crafters
Braised Pork Shoulder
3 pound boneless pork shoulder

1 T sea salt

1T Hatch green chile powder
1 medium onion - roughly chopped 10 garlic cloves - crushed
Season pork with salt and green chile powder, massage and rub seasonings into meat. Place in baking pan and cover with garlic and onion, pour water around pork to cover halfway up the pan. Cover with tightly with foil. Roast for 30 minutes at 400 degrees then lower oven to 300 and braise/roast for 3 hours. Remove from oven, remove meat from pan, reserve 2 cups braising liquid. When pork is cool shred and mix with green chile sauce.
Green Chile Sauce
2 pounds green chiles( anaheim, poblano or both) hatch when in season
1 medium onion

1 head garlic

1/2 bunch cilantro - torn

1/4 cup lemon juice
1 T green chile powder
sea salt

1-2 cups braising liquid
Fire roast green chiles and onion on a grill. Cut to of garlic head off and place garlic on a square of foil paper and wrap into a bundle, place bundle on grill and roast about 30 minutes flipping once halfway thru or roast in oven for 35-45 minutes. Peel charred skin from chiles and remove as much seed as desired. Place roasted chiles, onion and garlic in blender jar, add cilantro, lemon juice, chile powder, sea salt and braising liquid and puree to desired consistency. Season with salt to taste
 

 

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