THE GENERAL MUIR RECIPES

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Separate dough into 8 rectangles. Firmly press perforations to seal. Roll edges of each rectangle toward center, forming 3 1/2-inch-diameter oval with 1/2-inch rim; press rim firmly to seal. Arrange ovals in baking dish. Carefully break 1 egg in center of each oval.
• Bake 25 to 30 minutes or until egg whites and yolks are firm and dough is deep golden brown.
• In blender or food processor, place tomatoes, chipotle chile and adobo sauce. Cover; blend until almost smooth. Pour mixture into 1-quart saucepan. Cook over medium-high heat 4 to 5 minutes, stirring occasionally, until hot.
• To serve, place 1 crescent egg on each plate. Top with tomato mixture and cilantro. Season with salt and pepper.

Steps:

• In a large heavy pot, add neutral oil over medium-high heat. Once the oil is hot, add the cubed pork butt (1-2 inch cubes) and brown well on all sides, cooking for 8-10 minutes total.
• Add onion and garlic to the pot along with the pork. Add tomato paste and spices as well. Cook for 2-3 minutes, stirring constantly until veggies soften.
• Add diced tomatoes, brown sugar and beef broth to pot. Bring to a simmer and scrape up any bits stuck to the pan.
• Cover pot and turn heat down to low. Simmer pork until it’s very tender, 75-90 minutes. Stir occasionally.
• Remove pork and shred. Add pork back to soup along with beans. Season soup with salt and pepper.
• Serve pork garnished with parsley.