Winter Recipes

• Carbonade de Boeuf à la Flamande
• Beef Stew with Cumin Seed
• Pollo Affinocchiato (Chicken with Fennel)
• Pollo alla Cacciatore II
• Apricot and Currant Chicken
• Chicken Roasted with Lemon Halves
• Herbed Roast Chicken with Chèvre
• Chicken with Forty Cloves of Garlic
• Duck with Grapefruit (Anitra al pompelmo)
• Duck with Calvados
• Huachinango a la Veracruzana (Red Snapper Vera Cruz-Style)
• Rack of Lamb with Anise and Sweet Garlic
• Lamb Chops with Sauce Piquante
• Abbacchio alla Cacciatora
• Linguini with Tuna and Anchovies
• Tagliatelle con Cavolo
• Fusilli with Cauliflower
• Orecchiette al Sugo d'Agnello
• Pasta alla Puttanesca
• Maccheroni alla Pastora
• Roast Pork with Bay Leaves (Arrosto di maiale all'alloro)
• Piquant Pork Chops
• Braised Pork with Cumin

Carbonade de Boeuf à la Flamande

1 ½ lb. round beef, cut in 2 inch cubes
salt and pepper
2 tbs. fat
1 cup chopped onions
2 tbs. flour
1 tbs. brown sugar
2 cups beer
1 cup consommé
½ tsp. anise seeds

1. Salt and pepper the beef cubes. Melt the fat and brown the meat. Remove from the saucepan. Brown the chopped onions. Add remaining ingredients and stir until the mixture boils.
2. Add the meat to the boiling mixture, cover and cook over medium heat 1 ½ hours, stirring occasionally. Serve with noodles.

Beef Stew with Cumin Seed

2 cups unbleached, all purpose flour
1 tbs. dried thyme
1 tsp. salt
½ tsp. freshly ground black pepper
3 lb. beef stew meat, in 1 inch cubes
1/4 cup olive oil
1 cup dry red wine
1 ½ cups beef stock
1 cup canned crushed tomatoes
2 tbs. ground cumin seed
1 tsp. chili powder
1 bay leaf
8 to 12 white pearl onions
6 garlic cloves, peeled and chopped
½ cup Italian parsley
1 ½ cups green Sicilian olives

1. Preheat oven to 350 F. Stir the flour, thyme, 1 tsp. salt and ½ tsp. pepper together in a shallow bowl. Turn the cubes of stew meat in the flour to coat well, shake off excess, and transfer to a plate.
2. Heat the olive oil in a heavy kettle. Add the beef cubes, a few at a time, and brown them well on all sides. As they are browned, transfer them to paper towels to drain.
3. When all the meat is browned, discard excess oil but do not wash the kettle. Add the wine, stock and crushed tomatoes, and set over medium heat. Bring to a boil, stirring and scraping up the browned bits from the bottom of the pan. Return beef to kettle, then add cumin seed, chili powder and bay leaf and season to taste with salt and pepper.
4. Cover the kettle and set it on the middle rack of the oven. Bake for 1 ½ hours, stirring occasionally and regulating oven temperature to maintain the stew at a steady simmer.
5. Meanwhile, bring a large pot of water to a boil. Cut an X in the root of each pearl onion and drop them into the boiling water for 1 minute. Drain them and drop them into a bowl of cold water. When completely cool, drain and peel them.
6. After the stew has been in the oven for 1 hour, stir in the onions. Continue to cook the stew uncovered.
7. After another 15 minutes, stir in the garlic, ½ cup parsley and the olives. Continue to cook, uncovered, until stew is reduced and thickened to your liking and the beef is tender. Transfer to a serving bowl, sprinkle with parsley and serve immediately. Serves 6.

8 pieces of chicken (breasts, thighs, etc.) (washed and dried with paper towels)
4 oz. pancetta
1 medium sized red onion (coarsely chopped)
1/4 cup olive oil
2 cups chicken broth
4 oz. blanched almonds (coarsely chopped)
2 tbs. flour
1 heaping tablespoon fennel seeds (ground)
3 tbs. roasted slivered almonds

1. Heat the chicken broth in a saucepan, add the blanched almonds, and simmer until needed.
2. Heat the olive oil in a casserole, add pancetta and onion and saute on medium heat until golden.
3. Add chicken pieces and saute until light brown on both sides (about 15 minutes).
   
4. Sprinkle the flour on chicken pieces, and after a few seconds, add the broth and almonds. Taste for salt and pepper. Add fennel seeds and let it simmer for about 30 minutes, stirring occasionally. Transfer to serving dish and garnish with toasted almonds.

a 2 ½ pound chicken, cut up
salt
Freshly ground pepper
2 tablespoons olive oil
¼ cup finely chopped onions
1 teaspoon finely chopped garlic
½ cup dry white wine
2 tablespoons wine vinegar, preferably white
½ cup chicken stock, fresh or canned
½ teaspoon dried oregano, crumbled
1 bay leaf
1 tablespoon slivered black olives, preferably Mediterranean style
3 flat anchovy fillets, rinsed in cold water, dried and chopped

1. Wash the chicken quickly under cold running water and pat the pieces dry with paper towels. Season the pieces with salt and a few grindings of pepper.
2. In a heavy 10 - 12 inch skillet, heat the olive oil until a haze forms over it. Brown the chicken a few pieces at a time, starting them skin side down and turning them with tongs. Transfer the browned pieces to a plate.
3. Pour off almost all of the fat from the skillet, leaving just a thin film on the bottom. Add the onions and garlic and cook them over moderate heat, stirring constantly, for 8 to 10 minutes, or until they are lightly colored.
4. Add the wine and vinegar and boil briskly until the liquid is reduced to about ¼ cup. Pour in the chicken stock and boil for 1 or 2 minutes, stirring constantly and scraping in any browned bits that cling to the pan. Return the browned chicken to the skillet, add the oregano and bay leaf, and bring to a boil. Cover the skillet, reduce the heat and simmer, basting occasionally. In about 30 minutes, the chicken should be done; its juice will run clear when a thigh is pierced with the tip of a sharp knife.
5. To serve, arrange the pieces of chicken on a heated platter. Discard the bay leaf and boil the stock left in the skillet until it thickens slightly and has the intensity of flavor desired. Stir in the black olives and anchovies and cook the sauce for a minute or so longer. Pour the sauce over the chicken. Serves 4.

2 chickens (2 ½ - 3 lbs. each), quartered
salt and freshly ground pepper, to taste
1 tsp ground ginger
1 ½ cups bitter orange marmalade
1/3 cup apple juice
1/3 cup fresh orange juice
8 ounces dried apricots (fresh ones can also be used in season)
8 ounces dried currants
¼ cup brown sugar

1. Preheat oven to 375 F. Place the chicken pieces, skin side up, in a shallow roasting pan and sprinkle generously with salt and pepper and then the ginger. Spread the marmalade over the chicken and pour the apple and orange juices into the pan. Bake 20 minutes.
2. Remove from the oven and add the apricots and currants to the pan, mixing the fruit evenly. Sprinkle the fruit with the brown sugar, and return to the oven. Bake, basting the chicken frequently, until the chicken is golden brown and shiny on top, 40 to 45 minutes.
3. Remove the chicken, apricots and currants to a warmed serving platter. Pour some of the pan juices over the top and pour the remaining juices into a sauceboat. Serve immediately. Serves 6 to 8.

1 chicken, about 3 ½ lbs.
4 lemons
2 medium-sized cloves garlic, peeled
15 sprigs Italian parsley, leaves only
salt and freshly ground black pepper
½ tsp hot red pepper flakes
garnish of sprigs of Italian parsley

1. Clean the chicken, removing the extra fat from the cavity. Open the chicken up by cutting it lengthwise through the breast bone, not down the back. Put the flattened bird in a large crockery or glass bowl. Squeeze the lemons and pour the juice over the chicken. Add the lemon halves to the bowl.
2. Finely chop the garlic and parsley together on a board and add them to the bowl with salt and pepper and the hot red pepper flakes. Let the chicken marinate for an hour in a cool place or on the bottom shelf of the refrigerator, turning it 3 or 4 times.
3. Preheat the oven to 400 F. Transfer the chicken to a baking dish, preferably of terra cotta, and pour the marinade from the bowl over it. Arrange the lemon halves on the chicken and roast for 45 minutes. Remove the chicken from the oven and serve immediately with a few sprigs of parsley. Serves 4.

1 roasting chicken
1 small log chèvre, ie. goat cheese, ie. Montrachet
1 bunch fresh sage
1 bunch fresh rosemary
1 bunch fresh basil
1 bunch fresh parsley
6 large cloves garlic peeled
6 shallots peeled
10 small new red potatoes
olive oil
salt and freshly ground black pepper

1. Preheat oven to 375 F. Rinse chicken and remove the giblets. Carefully loosen skin all over but do not tear. Cut cheese in to small rounds and carefully insert under skin spreading the cheese all over the bird. Slip individual sage leaves and rosemary stalks under skin. Tie basil and parsley in a bunch and stuff inside bird. Truss bird and put in your baking pan. Spread the garlic, shallots and potatoes around the bird. Rub about 1 tablespoon olive oil on skin and drizzle some extra oil over the shallots, garlic and potatoes. Sprinkle a little salt over the vegetables and grind pepper generously over bird and vegetables. Roast bird for about an hour basting throughout cooking time and stir the vegetables occasionally.

a 3 lb. chicken, cut in pieces, skinned
1 tbsp. olive oil
40 cloves of garlic, peeled
10 shallots, peeled
3 tbsp. cognac
½ tsp. salt
½ tsp. pepper
3/4 cup dry white wine (or home-made chicken stock)
2 tbsp. chopped fresh chives or green onions

1. Pat chicken pieces dry. Heat the oil in a large, deep non-stick skillet. Brown chicken pieces well, in batches if necessary so as not to crowd pan, about 8 minutes per side.
2. Add garlic cloves and shallots and shake pan well to move cloves under chicken a bit. Cook another 10 to 15 minutes, until garlic and shallots brown lightly.
3. Discard any fat from pan. Pour in cognac and flambé with long match if desired.
   
4. Add salt, pepper and wine. Bring to a boil, cover, reduce heat and simmer gently for 30 minutes. Sprinkle with chives before serving.

one 5-lb. duckling, cleaned, and prepared for cooking
salt and freshly ground black pepper
1 grapefruit (preferably pink)
4 tbs. dry sherry
1 clove
3 tbs. of butter
1 ½ tbs. potato flour
3 cups of chicken stock simmered with the chopped duck giblets and reduced to 1 cup
1 cup grapefruit juice

1. About 2 hours before the meal, peel the rind of the grapefruit (remove the white part completely) and cut into small julienne strips. Place them in a small saucepan, cover with cold water, and simmer for 6 minutes. Remove, drain, and cool. Place the strips in a bowl, cover with 4 tbs. of dry sherry and 1 clove. Let stand for 2 hours.
2. Season the inside of the duck with salt and pepper, truss it, and prick the skin around the lower breast and thighs. Place the duck in a roasting pan and roast in a preheated moderate oven at 350 F.
3. When the duck is cooked to preferred doneness (about 1 hour and 15 minutes or so), transfer it to a preheated serving platter. Pour off the fat from the roasting pan, stir in the butter, then the potato flour, and cook over moderate heat until the mixture is smooth. Stir in the boiling stock, scraping the bottom and sides of the pan with a wooden spoon. Stir in the cup of grapefruit juice, the julienne strips of grapefruit rind, and the sherry in which they marinated (clove removed). Correct the seasoning and simmer for 5 minutes. Carve the duck, garnish with sections of grapefruit, and spoon the hot sauce over the duck slices. Serve immediately. Accompany with wild rice.

one 5-lb. duckling, prepared for cooking
salt and freshly ground black pepper
½ cup Calvados
8 tbs. butter, melted
2 lb. of apples, peeled and thickly sliced
a pinch of cinnamon

1. Season the cavity of the duck with salt and pepper. Truss the bird and sprinkle with salt and pepper. Prick the lower breast and thighs with a fork. Place the bird in a roasting pan and roast in a moderate oven (350 F.), turning the duck halfway through the cooking period. About 15 minutes before the duck has finished cooking, pour in a brimming ¼ cup of heated Calvados and set aflame. Let the alcohol evaporate and continue roasting until the duck is done to preferred taste.
2. While the duck is cooking, melt the butter in a large skillet and add the apple slices. Season lightly with salt and pepper, and when the apple slices are barely tender, add the remaining ¼ cup of Calvados. Set aflame, remove from the heat and keep warm.
3. When the duck is cooked, transfer it to a cutting board and carve into pieces. Arrange the pieces on a preheated serving platter. Strain the pan juices into a saucepan, add the cider, and stirring continuously over moderate heat, reduce the sauce to half its volume. Correct the seasoning and add a pinch of cinnamon. Spoon the sauce over the carved slices of duck and surround the serving platter with the slices of sautéed apples. Serve immediately.

1 large white onion sliced thin and separated into rings
3 cloves garlic, minced
3 tablespoons olive oil
8 tomatoes, peeled, seeded and chopped (alternately use 2 cups coulis de tomates from freezer)*
2 to 3 canned jalapeno chiles, rinsed and cut crosswise into thin slices
9 or 10 Sicilian olives cut into small rings (you may also used pimiento stuffed olives twice as many)
1/4 teaspoon cinnamon
Pinch of ground cloves
Juice of ½ lemon
½ teaspoon salt (optional)
3 lbs red snapper fillets
1 tablespoon capers for garnish
2 tablespoons coarsely chopped cilantro leaves for garnish.

1. Sauté the onions and garlic in the olive oil until soft. Add tomatoes, chiles, olives, cinnamon, cloves and lemon juice. Simmer over low heat approximately 5 minutes. Check seasoning and add salt if necessary. Simmer gently uncovered 10 minutes. Place fish fillets in a large skillet and sprinkle with salt if desired. Pour sauce over fish. Bring to a gentle boil. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Makes 6 servings.

Coulis de tomates is prepared in the autumn when there are lots of ripe Roma tomatoes. These are cut in half and simmered . They are then passed through a food mill which effectively separates the skins and seeds from the tomato and they are put into zip lock bags (about 1 cup in each) then placed in the freezer for later use.

2 racks of lamb (8 ribs each)
coarse salt
freshly ground pepper
2 ¼ tsp. anise seed
2 garlic bulbs, cloves separated but not peeled
½ tsp. sugar
2 tbs. red wine vinegar

1. Season the racks with salt, pepper and 1 tsp. of anise seeds. Place the racks of lamb in a roasting pan. Strew the garlic around the lamb and roast in a preheated 425 F. [220 C.] oven for 45 minutes (rare) to 55 minutes (medium). Remove the meat from the oven and place it on a carving board to rest.
2. With a slotted spoon, remove the garlic cloves from the roasting pan and pop the flesh out of the skins into a small skillet. Add the remaining anise seeds, along with sugar and vinegar. Bring to a boil and reduce rapidly until the sugar and liquid turn viscous and syrupy, and coat the garlic. Season with salt and pepper.
   
3. Slice the racks into chops. Serve 3 to 4 chops per person on warmed plates. Spoon some garlic and sauce around the chops and serve.

6 small rib or loin chops
clove garlic, crushed
olive oil salt and pepper
2 tbs. chopped parsley
1 tbs. capers, finely chopped
pinch dried oregano juice of half a lemon

1. Marinate the lamb chops in a shallow dish with garlic, olive oil, salt and pepper, for an hour or two.
2. Pour the marinade into a skillet, and add the capers, parsley and oregano. Turn on the heat. When sizzling, fry chops on one side for 5 minutes or more if they are thick, then fry the other side over medium heat. When cooked, remove the chops to a heated platter or plate, squeeze the lemon juice into the skillet, stir well and pour the juice over the chops. Serve with boiled potatoes. Serves 2.

1/4 cup olive oil
2 lb. boneless lamb shoulder, trimmed of fat, cut into 1 ½" chunks
1 tsp. finely chopped garlic
1 tsp. dried rosemary, crumbled
1 tsp. salt
½ tsp. freshly ground black pepper
1 tbs. flour
1/3 cup red wine vinegar
1 cup chicken stock, fresh or canned
2 flat anchovy fillets, drained, washed and dried

1. Preheat the oven to 500 F. In a heavy 10-12 inch skillet, heat the olive oil until a slight haze forms over it. Add the lamb, 4 or 5 chunks at a time, and brown it over moderately high heat. As the chunks become richly coloured on all sides, transfer them to a heavy 2 ½ - 3 quart flame-proof casserole. Pour off all but a thin film of fat from the skillet and set the pan aside.
2. Season the lamb with garlic, rosemary, salt and pepper, and sprinkle it with flour, tossing the meat with a wooden spoon to coat the chunks as evenly as possible with the seasonings and flour. Place the casserole in the upper third of the oven and brown the lamb uncovered for 8 - 10 minutes, turning it 2 or 3 times. When no trace of gummy flour remains and the chunks of lamb are lightly crusted, remove the casserole from the oven and reduce the oven heat to 350 F.
3. Pour the vinegar into the waiting skillet and boil it briskly over high heat for a minute or two, scraping in any browned bits clinging to the bottom and sides of the pan. Add the chicken stock to the vinegar, bring to a boil, and then pour the liquid over the lamb in the casserole. Cover the casserole and place it in the middle of the oven. Braise the lamb for about 1 hour, or until it is tender when pierced with the tip of a sharp knife. (If the braising sauce seems to be cooking away too fast, add a little more stock, a tablespoon at a time.)
4. Just before serving, ladle 1 or 2 tbs. of the sauce from the casserole into a small bowl and mix in the chopped anchovies. Stir the anchovy mixture into the casserole and cook for 2-3 minutes more. Serve the lamb directly from the casserole or in a deep, heated platter. Serves 4.

1 lb. linguini
6 cloves garlic, minced
1 tsp. freshly ground black pepper
½ cup olive oil
2 cans anchovies
1 large can tuna, drained (225 gr.)

1. Sauté the garlic in the olive oil until brown. Cook the linguini in salted boiling water until al dente. Arrange on a hot platter, cover with the olive oil, pepper and garlic. Toss until the linguini are coated. Arrange the tuna fish on one side of the platter and anchovies on the other side. Serve with parmesan cheese. Serves 4-6.

1 lb. hot Italian Sausage
1 medium head of cabbage, cored and shredded
much freshly milled black pepper
salt
1 lb. tagliatelle

1. Remove the casings from sausage and break into pieces. In a saucepan, over medium heat, sauté sausage until well cooked; drain, saving 3 tbs. of the fat.
2. Place the fat, cooked sausage, and 1.2 cup water in the saucepan. Add the shredded cabbage, plenty of black pepper and 1 tsp. salt, or to taste. Cover the pan tightly and cook over low heat for 20 minutes.
3. Cook the tagliatelle al dente, drain, and add to the cabbage and sausage. Toss lightly until well mixed. Serves 4 to 6.

1 lb. fusilli
1 small head cauliflower
2 mild Italian sausages
4 tbs. olive oil
1 large onion, finely chopped
1 clove of garlic, chopped
3 anchovy fillets, rinsed and dried
20 oz. can of Italian plum tomatoes
1 tbs. pine nuts
1 tbs. currants
salt and pepper
freshly grated Romano cheese

1. Wash and break or cut the cauliflower into small pieces. Steam it until barely tender and set aside.
2. Grill or fry the sausage until cooked and set aside.
   
3. Heat the oil in a sauté pan and cook the onion for 3 or 4 minutes until soft. Cut the anchovies and add to the onion, stirring to dissolve the anchovies. Add the tomatoes and their liquid, cover and simmer for about 20 minutes. Add the cauliflower, pine nuts, currants and some salt and pepper, as well as the sausage (cut in chunks). Mix well and keep hot until the pasta is ready.
4. Meanwhile, cook the fusilli in 4 litres of salted boiling water until tender. Drain and place in a hot bowl. Add the cauliflower and the sauce. Sprinkle Romano cheese on the individual servings to taste. Serves 4 to 6.

1 ½ fine semolina
1 cup all-purpose flour
salt
2 lb boned lamb
½ cup butter
2 tbs. olive oil
1 sprig rosemary
freshly ground pepper
¼ cup grated Parmesan cheese

1. Mix together the semolina, flour and warm, lightly salted water to produce a fairly firm dough. Knead well for 10 minutes until smooth and elastic. Roll into sausages and then cut into slices about 1/8" thick. Press in the middle of each small disk with the thumb to form the characteristic hollowed shape. Spread the orecchiette out on a clean cloth and leave to dry for at least a day.
2. Rinse and dry the lamb. Cut into very small cubes and place in a heavy saucepan together with butter, oil and rosemary. Cover the saucepan and place over low heat. Stir the meat occasionally until evenly browned. Season with salt and freshly ground pepper and cook over moderate heat for about 20 minutes, adding a few tbs. water from time to time if necessary. Remove the rosemary when the lamb is cooked.
3. Boil the orecchiette in plenty of salted water for 5 minutes until al dente. Drain and transfer to a warm serving dish, then cover with the lamb sauce which should be dark and thick. Mix well and serve with grated Parmesan cheese. Serves 4.

1/3 cup olive oil
1 can anchovies in oil
4 cloves of garlic, peeled and crushed
2 cups home-made tomato sauce (unflavoured) (or canned tomatoes, drained)
¼ cup capers
about 12-20 black Calamata olives
1 tsp. fresh oregano, chopped
salt and freshly ground black pepper
½ tsp. hot red pepper flakes
1 tbs. coarse salt
thin pasta, such as spaghettini
4 tbs. fresh parsley, chopped

1. Place the oil, anchovies and garlic in a casserole and mash together to form a paste. Add the tomato sauce, capers, olives, oregano, salt and pepper and red pepper flakes. Stir and bring to a simmer over medium heat. Reduce to simmer and cook for 20-30 minutes.
2. Meanwhile, bring a large pot of water to a boil, add the salt, and then add the vermicelli or spaghettini. Cook until al dente, drain, put it in a bowl and pour the sauce over it, mix well, adding the fresh parsley at the end. Serves 4.

12 oz. macaroni
salt
scant cup of ricotta cheese
freshly ground pepper
4 oz. spicy sausage
oil
1/4 cup grated Pecorino cheese

1. Bring a large saucepan of salted water to a boil. Meanwhile beat the ricotta with a little salt and pepper in a bowl. Crumble the sausage and fry in a little oil. As soon as the water boils, cook the macaroni until al dente (about 10-12 minutes) and drain, reserving some of the cooking water.
2. Soften the ricotta with a little of the cooking water, and add the crumbled sausage, the Pecorino and a little pepper. Mix well and serve immediately. Serves 4.

2 lbs boneless pork loin
1 tsp whole peppercorns
3 tbsp butter
3 bay leaves, medium size
2 tbsp vegetable oil
½ cup red wine vinegar
salt

1. In a heavy pot, preferably enamelled cast iron, heat the butter and the oil on medium-high heat. When the foam subsides, brown the meat on all sides.
2. When it is brown, salt it on all sides, add the peppercorns, bay leaves and vinegar. Turn up the heat and when the vinegar just begins to boil, scrape the pan. Turn the heat down to low, cover tightly and cook slowly for at least 2 hours, until a fork easily pierces the meat. Now and then, check that the liquid has not evaporated. If it has, add a couple of tbsp of water.
3. Place the meat on a cutting board and cut into ¼" slices. Arrange on a platter.
4. Degrease the pan juices, remove the bay leaves, and pour over the meat. Serves 4-6.

4 pork loin chops, cut 1" thick
3 tbsp. butter
1 tbsp. finely chopped fresh parsley
2 tsp. finely chopped capers
1 anchovy fillet
½ cup dry white wine
½ cup crushed, drained canned tomatoes
½ tsp. basil

1. Melt 1 tbsp. of butter in a skillet that will snugly hold the four chops. When the butter is hot, quickly brown the chops on both sides and sprinkle them with pepper. Remove the chops from the skillet, pour out the fat, rinse the skillet and wipe it clean.
2. Add the remaining 2 tbsp. of butter to the skillet and melt it. Add the anchovy fillet and stir for a minute or so, until it has melted. Stir in the wine, tomatoes, parsley, capers and basil.
3. Return the chops to the skillet, cover, and reduce the heat. Simmer the meat and sauce for 30 minutes, turning the chops two or three times. Place the chops on a serving dish and spoon the sauce liberally over each chop. Serves 4.

2 lb boneless lean pork, cut into 1-inch cubes, dried thoroughly with paper towels
1 ½ tsp ground cumin
1 tbsp lard
3/4 cup dry white wine
½ tsp finely chopped garlic
1 tsp salt
freshly ground pepper
5 thin lemon slices, quartered
2 tbsp finely chopped fresh cilantro

1. In a heavy 10 to 12 inch skillet, melt the lard over high heat until it sputters. Add the pork cubes land brown them, turning the cubes frequently with a large spoon and regulating the heat so that they colour quickly and evenly without burning.
   
2. Stir in ½ cup of the wine, the cumin, garlic, salt and a liberal grinding of pepper. Bring to a boil over high heat, then cover the skillet, reduce the heat to low and simmer for 25 minutes, or until the pork is tender and shows no resistance when pierced with the tip of a small sharp knife.
3. Add the remaining wine and the lemon slices and cook over high heat, turning the meat and lemon pieces constantly, until the sauce thickens slightly. Stir in the cilantro and taste for seasoning. Serve on a heated platter.