Culinary Adventures with Camilla

This month the  Food'N'Flix  bloggers are watching  Friendsgiving . Our group's founder - Heather of All Roads Lead to the Kitchen - is on the roster for hosting, but I haven't seen her official invitation. And I'll just start with this: I couldn't get through this movie. I didn't watch more than about fifteen minutes before I turned it off and moved on to something else. It's just not my cup of tea.  I found it painfully unfunny with a dragging pace and one uncomfortable moment after another. As I said, I didn't make it through, but it did inspire me to make mote pillo , an Ecuadorian breakfast dish that Jeff makes for Molly. I had never heard of this dish, but it looked filling and delicious. It was! I researched and discovered that this is a traditional  hominy dish from the highlands region of Ecuador with the entire province of Azuay claiming it as their specialty. It is traditionally served with slices of queso fresco and black coffee. I serv...

We're baaaaaaackkk!! Well, really,  Food'N'Flix , is back. We've been on a hiatus from Food'N'Flix, the movie-watching, food-making group rallied by Heather of All Roads Lead to the Kitchen . Now for September's Food'N'Flix, she has asked us to celebrate the club's 8th birthday by watching any of the previous movies .  Here's  her invitation . What fun! Before I get into the movie and dish I picked for this month, I decided that I would link up some of my favorite Food'N'Flix posts through the years. It looks as if I didn't join the fun and games until 2012, but I've participated pretty regularly since then, even hosting at least one event per year. I really enjoy that the movies run the gamut from drama to animated children's flicks. It's been a fun project and I'm glad we're back from the break. Also, I will be going back and watching - and cooking - from the films I missed. So, stay tuned for thos...

For all my vegan friends, please avert your eyes. It's  National Pork Month! For everyone else, read on because this was delicious! Event hostess writes: Pork is among one of the most versatile meats we can work with... from skewers, to stews, to side dishes and main dishes... from bacon, to chops, jowls, ribs and roasts, pork can emphasize any flavor. Let your creativity soar this month as we celebrate National Pork Month.  Posting day is always the first Wednesday of the month. If you are a blogger and you're interested in joining in the fun, visit us at our  Facebook Foodie Extravaganza page . You can also visit our past party submissions on our  Pinterest Foodie Extravaganza board  . Thanks for joining us this month and hope you come back  to see what we're celebrating next month!  #FoodieExtravaganza's PorkFest... BBQ Pulled Pork with Mac and Cheese Flatbread by From Gate to Plate   Chili Verde Pork Posole by Cu...

On any other day, this would be called posole ; today, I'm calling it 'doomsday stew.' I braised the pork ahead of time - to make this an easy after-work dinner. I subbed ingredients to match what I had on hand. Most of the recipes I found, cabbage and onions were used; I had chard and fennel. 3 pound of pork (slow braised in beer for three hours, left in its cooking liquid) 3 C white hominy 1 C yellow hominy 6 C chicken broth 1 C tomato sauce 1 fennel bulb, trimmed and diced 3 bay leaves juice and zest from 1 lemon freshly ground salt and freshly ground pepper paprika ground cumin 1 avocado, diced 1/2 C fresh cilantro Cube the pork and return it to the soup pot. Add in the hominy, chicken broth, tomato, sauce, fennel, and bay leaves. Bring the soup to a simmer. Cook until the fennel is softened. Season with salt, pepper, paprika, cumin, and lemon juice. Serve hot, garnished with avocado and cilantro.