My foodie friend, Nancy, who's host of Empower Radio's 'The Dish' has a motto~~'cook once, eat twice'~~that's how this recipe came about. I'd done a pork shoulder roast and had plenty of it to go from dinner to sandwiches and now to this chili. That's the great thing about roasts~~buy one a good size then after you cook it, if it's all not eaten then you have endless possibilities for other dishes~~yes, total reinvention. So just put the leftover roasted meat in freezer bags, label them, and then when you're ready to re-invent, your meat awaits you!
My new cookbook 'ally's kitchen~a passport for adventurous palates' debuts MAY 2015! It has an entire section dedicated to some of my most boholicious spice mixtures and sauces that I'll teach you to make. And, there's a huge difference between homemade and store bought! Take a peek here at the cookbook website~~just click~
Rather than re-inventing the preserved lemon history wheel, I'm crediting Epicurious with this information that follows on the topic! I decided to create my own version of preserved lemons using the fresh mint and lemon thyme~~only a month or so, and I'll find out how they taste!
Editor's note: The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco. Wolfert also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some food writers have said. In Morocco they are made with a mixture of fragrant-skinned doqq and tart boussera lemons, but I have had excellent luck with American lemons from Florida and California.