1 (4 lb) boneless boston butt or 1 shoulder blade roast, about 4lbs |
1 tablespoon cumin seed |
2 -3 teaspoons crushed red pepper flakes |
1 teaspoon coriander |
1 tablespoon fresh ground black pepper |
salt, to taste |
3 cups california raisins |
1 cup red wine vinegar |
3 cups red wine |
1/4 cup brown sugar |
2 white onions, cut in matchstick-size pieces (julienned) |
1 1/4 cups stone-ground cornmeal |
3/4 cup all-purpose flour |
1 tablespoon sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 teaspoon ground cinnamon |
1/4 teaspoon grated fresh nutmeg |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cardamom |
1 cup california raisins |
2 large eggs |
2/3 cup milk |
2/3 cup buttermilk |
3 tablespoons warm melted butter |
1/4-1/2 cup corn (optional) |
chopped flat leaf parsley (optional) |