Pork, Pernil, And Popovers: The Boston Globe In 60 Seconds

by Bob Sassone, Posted Apr 17th 2006 @ 11:05AM

The perfect recipe for the thrilling yet sorely neglected popover.
Pass the pernil, and save room for the tarta.
Mmmmmmm ...roast leg of pork. It's also called "fresh ham?" I did not know that.
Cascarones. So many words I don't know in this Globe installment. Someone try this and let me know how it comes out.
Oleana chef Ana Sortun has a new book out titled "Spice." It's about politics. Oh, I'm kidding! It's about food and spices, of course.
Ask the Cook: should you use bleach to clean your cutting boards?

Filed Under: Business, Trends, Newspapers, Lists, In Sixty Seconds, Chefs & Restaurants, Books, How To, New Products, Restaurants
Tags: ana sortun, boston.com, cutting boards, dining, dinner, food, fresh ham, lunch, recipes, snacks, spice

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Reader comments (Page 1 of 1)

4-17-2006 @12:16PM J.Ho said... Great recipe for roasted leg of pork. I've made this in several similar fashions. As for the Cascarones, I get what they are trying to do, but what are you supposed to do with the finished product? I've seen Cascarones sold as art pieces at Mexican fairs, but if you want to release the confetti, I assume you are supposed to throw it at something, or better yet, someone and have it break.
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4-17-2006 @12:58PM Moiety said... Cascarones are great! I'd never seen them before I moved to Texas, but they're everywhere here. Strooooongly recommended for use outside only.
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4-17-2006 @2:07PM Mike_R said... Cascarones...
If you go to the mexican groceries and such you can buy cascarones by the dozen. And as for what you do with them, its like an easter water ballon, you break them over peoples heads you throw them at people, you put them in chairs while no one is looking, use your imagination you and the fun is endless.
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