Wednesday, March 7, 2012
Or in the words of Ralph Kramden, “Hummina, hummina, hummina.” If you are not old enough to have enjoyed “The Honeymooners” in the 50's I am so sorry. Can you hear the voice of Art Carney saying, “Hey, Ralphie boy?” Anyhow, I have no idea when I ate hominy for the first time. I don't think it was anything my mother ever prepared. I may have become familiar with hominy when I got some exposure to Mexican foods while on concert tours throughout the country in the 60's and 70's.
The title above, “Hominy, honey” is not just an alliterative whim on my part, it is the basis for an adventurous combination of flavors. As I work out my conception I found that Greek food loomed large: spanakopita, moussaka, baklava, etc. In the end, though, I ended up with something simple.
This took some work. I thought about going in the direction of a hominy pie. But finally nixed that.
So, I am taking this in the direction of a vegetable stew, somewhat Mexican inspired. And I am giving it a unique name … wait for it
15 oz can hominy (yellow or white)
1 large jalapeno, half seeded, half not, cut into slices lengthwise
1 can sliced potates, cut into ¼'s
2 pieces of nopales
1 green bell pepper
salt and pepper to taste
1 tsp honey
Grill the nopales (or saute them). Stew the tomatillos for 6-minutes along with the bell pepper and the jalapeno. Throw everything else into the pot and heat through. It will taste better the next day.
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