I love chiles, all kinds all ways. For some reason, this morning, I thought of the dinner I made last night and was transported to a Safeway store when I was about 4. I was with my grandmother, known to me and forever more as Mamaita. ("Little Mother;" she was obviously neither my mother nor little. In fact she was taller than my little barely 5'2" mother and a well built, very erect woman..) I ways dancing through the aisles racing around and twirling as she pushed the cart. My favorite aisle was the veggie aisle. Stories abound regarding my antics as a mere toddler riding in the shopping cart and reaching out for the green onions and radishes from the displays. Apparently I would stuff them in my mouth (unwashed...yuck!) before they could snatch them from me. I wonder which vitamin deficiency I suffered from? I remember sneaking a peek to make sure my grandma was not watching and grabbed a chile quickly stuffing it into my mouth. I was in my own kind of Nirvana. The heat burning up through my tongue into my nose and sinuses. The verdant flavor and crisp texture satisfying my need to crunch. Tears began brimming my lower lids and slowly pooling and falling in streams down my cheeks. Suddenly, my Mamaita noticed and must have thought I had hurt myself. Sweeping me in to her arms she cradled me and kissed away the tears. I was afraid to open my mouth for fear that she would discover the truth. She didn't but I think that perhaps my already spicy toned palate would forever equate tenderness with chiles. (By the way the spell check keeps putting a red line under chile. I am spelling it in Spanish!!!!)
So last night's dinner was my attempt to make chile rellenos something I would make more often because I love them. Don't get me wrong, I will continue to make them battered and fried but only once in awhile. These were neither battered nor fried. But as Trevor, my son, commented you could taste each ingredient harmoniously complimenting the other. Have I mentioned that Trevor is our resident "Foodie." A note about the cheese. I used the Costco preshredded Mexican blend. All stores seem to have this combo. But shred your own by all means. So with that in mind here goes my version of a stuffed pepper.
6 fat ancho chiles as straight as possible and about 6 inches long and 4 inches across (This makes for easier stuffing.)
1 lb of ground chicken
4 small red potatoes diced
2 med. tomatoes diced
1 celery stalk diced
1 leek diced for the filling and 1 leek diced for the steaming sauce
3 cloves of garlic
1/4 cup chopped cilantro (save a bit for garnish)
1/4 tsp. of dry oregano
1/4 tsp cayenne pepper
1/4 tsp ground cumin
TBSP of Kosher salt
1 bottle of any beer (I used a Trader Joe's Mexican type beer.)
at least 4 cups of shredded cheese (1/2 cup for each chile ad the rest to put over the top of all of chiles.)
1/2 cup Mexican Crema (In a pinch salt and stir regular sour cream until it's a liquid.)
Preheat oven to 450.
1. Char the chiles over an open flame or roast in the oven. I have NEVER done this. I think you broil them.
2. Place them in a ziplock plastic bag. Seal the bag so that they sweat.
3. Heat a large skillet over med. heat with a TBSP of grapeseed oil.
4. Begin to brown/cook the ground chicken.
5. Add the potatoes, tomatoes, celery and leeks. Cook until just soft.
6. Add the garlic and salt and all of the herbs and spices.
7. Pour about 1/4 cup of beer into the mixture. Reduce the heat and allow to cook with lid on.
8. Take the chiles one at a time out of the plastic bag and with wet hands rub off the skin. DON'T WASH THE CHILIES!) Wipe your hands off with paper towels and wet hands again for each chile. It's okay if not all the skin comes off.
9. Lay the chilies flat and slit them open making a pouch.
10. Fill each chile with enough chicken filling to be "stuffed" generously.
11. Stuff each chile with cheese.
12. Pour the rest of the bottle beer into a baking dish with 1 chopped leek.
13. Place the stuffed chiles on top of the leeks and beer.
14. Cover with foil (but don't let the foil touch the cheese and bake for 15-20 minutes.
15. Remove from oven and pour crema over the chilies. Garnish with cilantro.
Tuesday, March 29, 2011
Friday, March 25, 2011
Not Momma's Tuna Casserole
Oh my! I did it tonight. I actual do this often. I just open the fridge and the pantry and forage. Must be the hunter gatherer in me. I created a great tuna casserole. This is not an easy feat. This has never been my favorite meal until tonight. I do remember my mom's tuna casserole being somewhat dry and having potato chips on the top. A few months ago we had some tuna casserole at a friend's house where each of us was supposed to bring a 50's dish. I did not like the tuna casserole that night either. I was sure that there was a recipe out there somewhere that would make this Lenten mainstay delicious. I really think that I found it.
It's a Friday in Lent and I had bought a butt load of tuna from Costco. So I decided that would be the main dish. I had celery, 1/2 of a purple onion and fresh mushrooms. In the pantry I had a can of artichokes packed in water and the canned albacore also packed in water. (I'm not sure about the dolphins.) What to do, what to do? What follows was pure angelic inspiration. I have often said I cook with my angels. No joke. Oh ...and this is NOT figure friendly...read lots of different fats going on. I thought of a thousand ways to make this easier and less calorie dense and some day I'll post those. But today I'll post this delightful concoction. Ready? Here we go!!!
1/2 of a large purple onion diced
3 stalks of celery diced
1 8oz box of button (white) mushrooms sliced
1/2 red bell pepper
1 can of artichokes packed in water drained and cut into quarters
2 cloves of garlic finely minced or grated
2 small cans of tuna
1 lb of ANY pasta (I used a little cap like pasta. I forget the name.)
2 bay leaves
1/4 tsp. thyme (If you use dry double the amount of the herb.)
1/4 tsp fresh oregano (If dry double.)
1/4 tsp freshly ground nutmeg (If dry double.)
1/4 cup of white flour & TBSP of butter
2 cups of milk
2 cups of sharp grated cheddar cheese
1/4 seasoned bread crumbs
1/4 cup finely chopped parsley & a small jar of pimento pepper for garnish
Preheat oven to 350.
Bring a pot of water to a boil.
1. In a large skillet you are going to saute the cauliflower flowerlets in the hot fat until a little browned.
2. Add the rest of the veggies except the artichoke and cook until softened but still with a little bite.
3. Add the artichoke, tuna and garlic to the skillet. Lower heat.
4. Add herbs to skillet.
5. Add pasta to boiling water.
6. Add about 2 TBSP. of salt and the bay leaves to the pasta and water. Cook according to pasta direction.
7. Move the veggies to the sides of the skillet and add the flower and the butter to the center. Stir with a whisk until butter is incorporated into the flour. You are making a rue.
8. Slowly, while still whisking, pour in the milk. Flour will thicken.
9. Add cheese and slowly stir with a large spoon.
10. Drain pasta when al dente.
11. In a buttered casserole dish put down a layer of pasta with a slotted spoon.
12. Scoop out the tuna sauce and distribute over the top of the pasta.
13. One more layer of pasta and 1 layer of sauce.
14. Sprinkle on the bread crumbs.
15. Garnish and bake for 20 minutes.
I also added some fresh parsley and some chives before I served this. I served this with a spinach salad with feta, tomatoes and green onion. I made a rice vinegar dressing.
Enjoy!!!!
It's a Friday in Lent and I had bought a butt load of tuna from Costco. So I decided that would be the main dish. I had celery, 1/2 of a purple onion and fresh mushrooms. In the pantry I had a can of artichokes packed in water and the canned albacore also packed in water. (I'm not sure about the dolphins.) What to do, what to do? What follows was pure angelic inspiration. I have often said I cook with my angels. No joke. Oh ...and this is NOT figure friendly...read lots of different fats going on. I thought of a thousand ways to make this easier and less calorie dense and some day I'll post those. But today I'll post this delightful concoction. Ready? Here we go!!!
2 TBSP. butter
1TBSP. olive oil
1 small cauliflower in smallish flowerlets
1/2 of a large purple onion diced
3 stalks of celery diced
1 8oz box of button (white) mushrooms sliced
1/2 red bell pepper
1 can of artichokes packed in water drained and cut into quarters
2 cloves of garlic finely minced or grated
2 small cans of tuna
1 lb of ANY pasta (I used a little cap like pasta. I forget the name.)
2 bay leaves
1/4 tsp. thyme (If you use dry double the amount of the herb.)
1/4 tsp fresh oregano (If dry double.)
1/4 tsp freshly ground nutmeg (If dry double.)
1/4 cup of white flour & TBSP of butter
2 cups of milk
2 cups of sharp grated cheddar cheese
1/4 seasoned bread crumbs
1/4 cup finely chopped parsley & a small jar of pimento pepper for garnish
Preheat oven to 350.
Bring a pot of water to a boil.
1. In a large skillet you are going to saute the cauliflower flowerlets in the hot fat until a little browned.
2. Add the rest of the veggies except the artichoke and cook until softened but still with a little bite.
3. Add the artichoke, tuna and garlic to the skillet. Lower heat.
4. Add herbs to skillet.
5. Add pasta to boiling water.
6. Add about 2 TBSP. of salt and the bay leaves to the pasta and water. Cook according to pasta direction.
7. Move the veggies to the sides of the skillet and add the flower and the butter to the center. Stir with a whisk until butter is incorporated into the flour. You are making a rue.
8. Slowly, while still whisking, pour in the milk. Flour will thicken.
9. Add cheese and slowly stir with a large spoon.
10. Drain pasta when al dente.
11. In a buttered casserole dish put down a layer of pasta with a slotted spoon.
12. Scoop out the tuna sauce and distribute over the top of the pasta.
13. One more layer of pasta and 1 layer of sauce.
14. Sprinkle on the bread crumbs.
15. Garnish and bake for 20 minutes.
I also added some fresh parsley and some chives before I served this. I served this with a spinach salad with feta, tomatoes and green onion. I made a rice vinegar dressing.
Enjoy!!!!
Thursday, March 24, 2011
Super Simple Supper
There are days that I can not get inspired at all. Or, when I know that I won't feel like cooking because I will have been out all day. However, I still like something that tastes delicious. Enter the crock pot. The following recipe has been made over the years with many different ingredients. But the simplest is the one you will find today. This is good enough to serve to company. Oh, and it's so cheap to make. If you have issues with MSG, look at the seasoning in the taco mix. I could and have made my own mix but in this recipe you don't have to measure anything. If you are feeling guilty about the lack of veggies, by all means throw in some carrots and celery. You can also use an envelop of onion soup mix or veggie dip mix. I have used them with equal success. This is really a no brainer recipe and is sooooo delicious. Meat is usually fork tender and shreds if that's the way you're going. The meat does have to come in contact with the bottom of the crock pot. In other words, the entire bottom surface of the meat must touch the bottom of the crock pot.
Incidentally, I do make my own spice mixtures. If you ever want me to make you some for a specific food you are making, for a small fee and s/h, I'd be happy to make you up a seasoning mix. Most herbs will be from my garden. I don't use insecticides. I dry the herbs in the microwave including the chile. Contact me at zpeck@cox.net.
chuck roast (When money is really an issue ...wait for a sale and then buy the smallest piece)
1 baseball sized onion cut into large chunklets
3 bay leaves
1 envelope of taco mix (Doesn't matter the brand. If you make a piece of meat that is really big like say 5 lbs. use two envelopes of seasoning)
1 bottle of beer (again doesn't matter the kind) OR equal amount of any red wine. (Don't open a new bottle of wine. Use leftover wine that you forgot to cork.)
1. You don't have to sear the meat. Just dump it into a crock pot.
2. Sprinkle it with the 1/2 of the contents of the envelope, then flip the meat over and sprinkle the rest of the seasoning.
3. Dump in the other ingredients. (Pour the beer or wine along the sides of the pot.)
4. Put crockpot on low for 8 hours or high for 4 hours.
Serve with veggies on the side or a green salad. I usually have tortillas but this is equally as good with bread. You can shred the meat and make tacos or cut in chunks and serve that way.
Enjoy!
Incidentally, I do make my own spice mixtures. If you ever want me to make you some for a specific food you are making, for a small fee and s/h, I'd be happy to make you up a seasoning mix. Most herbs will be from my garden. I don't use insecticides. I dry the herbs in the microwave including the chile. Contact me at zpeck@cox.net.
chuck roast (When money is really an issue ...wait for a sale and then buy the smallest piece)
1 baseball sized onion cut into large chunklets
3 bay leaves
1 envelope of taco mix (Doesn't matter the brand. If you make a piece of meat that is really big like say 5 lbs. use two envelopes of seasoning)
1 bottle of beer (again doesn't matter the kind) OR equal amount of any red wine. (Don't open a new bottle of wine. Use leftover wine that you forgot to cork.)
1. You don't have to sear the meat. Just dump it into a crock pot.
2. Sprinkle it with the 1/2 of the contents of the envelope, then flip the meat over and sprinkle the rest of the seasoning.
3. Dump in the other ingredients. (Pour the beer or wine along the sides of the pot.)
4. Put crockpot on low for 8 hours or high for 4 hours.
Serve with veggies on the side or a green salad. I usually have tortillas but this is equally as good with bread. You can shred the meat and make tacos or cut in chunks and serve that way.
Enjoy!
Friday, March 11, 2011
Lenten Salmon Patties
I was raised a Catholic by a Mexican Catholic Mother. Every Friday during Lent we did not eat meat and we could count on a few meals that we would always eat. One such meal was the salmon patty. The salmon came from a can and one can made 6 patties. We would also eat lentil soup, tuna casseroles, clam chowder and sometimes, not often, some kind of fried fish. My mom was a great cook and yet during Lent her meals were quite austere. In the summer when we were at our beach house in San Miguel, Mexico my mom made fantastic seafood. But during Lent we got pretty just okay food. There was this bread pudding like concoction which is quite popular during Lent. My great aunt made it every year. Capirotada has all the food groups in one dish but it is meatless. I know because when I taught the nutrition unit to my kindergarteners I would divide the class into 5 groups. We would walk to the store and each group would pick out their contribution with the help of a volunteer mom. We'd go back to school cut, shred and bake the capirotada in the oven. The kids, mostly hispanic, loved it! Me, not so much. Thankfully, my own mom didn't seem to like it either.
I have altered the recipe of the salmon patties quite a bit. She used soda crackers as the binder and I know she never used lime zest. She did make a warm salsa which I didn't make this time but I have made it in the past. One of my son's friends came over tonight and asked me what was that "delicious smell." I gave him a patty with the sauce to taste. He admitted that it was pretty good. The lentils I made tonight were not made as a soup but as a side dish. I used less liquid and cooked it a little longer so it was thicker and not soupy. Along with the salmon patties and the lentils I made a broccoli slaw with a rice vinegar dressing. All in all, I was quite pleased with this meal and hope you will be too.
Cindy's Lenten Salmon Patties
oil to cover the bottom of a frying pan by 1 inch in depth.
2 cans of pink salmon well drained (remove all the black "stuff." I think it's skin.)
1/2 cup of bread crumbs (I make my own but you'll want the seasoned ones.)
1/4 parmesan cheese
2 eggs well beaten
3 green onion finely diced
1/2 of a red bell pepper finely diced
1 celery stalk finely diced
zest of 1 lime
1 tsp garlic powder
1/2 tsp fresh thyme leaves
1/2 tsp cayenne powder
1/2 tsp pepper You will not need salt.
capers and lime wedges for garnish
1. Combine the salmon, the bread crumbs and the cheese.
2. Add all of the rest of the ingredients to the eggs and stir to combine.
3. Combine the egg mixture and the salmon and mix well.
4. Form into hamburger sized patties and place on a plate to rest.
5. If the mixture appears too wet, add more bread crumbs.
6. Heat oil so that when you put a wooden spoon handle in it, bubbles form around the handle7. Fry patties in small batches about 3 minutes on each side. Patties should be crispy brown on both sides.
Place on a cookie sheet and place in a warm oven while you make the sauce.
Cucumber Sauce
3 small middle eastern type cucumbers finely diced (No need to peel or seed these little guys.)
2 green onions finely diced
1/4 of a red pepper finely diced
1/2 tsp of minced mint
1/4 tsp minced parsley
juice of 1/2 a lime
s/p
1. Dice and mix all ingredients.
2. Spoon over patties.
3. Garnish with capers and a lime wedge.
Makes 8 good sized patties.
I have altered the recipe of the salmon patties quite a bit. She used soda crackers as the binder and I know she never used lime zest. She did make a warm salsa which I didn't make this time but I have made it in the past. One of my son's friends came over tonight and asked me what was that "delicious smell." I gave him a patty with the sauce to taste. He admitted that it was pretty good. The lentils I made tonight were not made as a soup but as a side dish. I used less liquid and cooked it a little longer so it was thicker and not soupy. Along with the salmon patties and the lentils I made a broccoli slaw with a rice vinegar dressing. All in all, I was quite pleased with this meal and hope you will be too.
Cindy's Lenten Salmon Patties
oil to cover the bottom of a frying pan by 1 inch in depth.
2 cans of pink salmon well drained (remove all the black "stuff." I think it's skin.)
1/2 cup of bread crumbs (I make my own but you'll want the seasoned ones.)
1/4 parmesan cheese
2 eggs well beaten
3 green onion finely diced
1/2 of a red bell pepper finely diced
1 celery stalk finely diced
zest of 1 lime
1 tsp garlic powder
1/2 tsp fresh thyme leaves
1/2 tsp cayenne powder
1/2 tsp pepper You will not need salt.
capers and lime wedges for garnish
1. Combine the salmon, the bread crumbs and the cheese.
2. Add all of the rest of the ingredients to the eggs and stir to combine.
3. Combine the egg mixture and the salmon and mix well.
4. Form into hamburger sized patties and place on a plate to rest.
5. If the mixture appears too wet, add more bread crumbs.
6. Heat oil so that when you put a wooden spoon handle in it, bubbles form around the handle7. Fry patties in small batches about 3 minutes on each side. Patties should be crispy brown on both sides.
Place on a cookie sheet and place in a warm oven while you make the sauce.
Cucumber Sauce
3 small middle eastern type cucumbers finely diced (No need to peel or seed these little guys.)
2 green onions finely diced
1/4 of a red pepper finely diced
1/2 tsp of minced mint
1/4 tsp minced parsley
juice of 1/2 a lime
s/p
1. Dice and mix all ingredients.
2. Spoon over patties.
3. Garnish with capers and a lime wedge.
Makes 8 good sized patties.
Tuesday, March 8, 2011
Roman Meza Shannon Peck Albondigas
The simplest foods are sometimes the best. Albondigas is a soup. How much simpler could you get? I think my favorite foods are soups. Pho, Italian Wedding Soup, Greek Lemon Egg Soup, Menudo, Posole the list could go on. Albondigas just means meatballs. So we are working here with meatballs in a broth. This soup has morphed for me over the years. As I listened to other people speak of the albondigas they grew up with, I added and tweaked my original recipe which came from my mom and in turn came from her grandmother. MY grand mother was NOT a cook. But my great grandmother was spectacular. Abuelita was so precise and very rigid about the ingredients and the procedures . Understand that you are getting a very family specific interpretation of this grand soup. It is also somewhat labor intensive. Having said that, there are shortcuts and items you can omit. Then you will have made Albondigas your family specific soup. Enjoy!
INGREDIENTS FOR THE SOUP
oil to cover the bottom of a pot (I have been using grape seed oil lately.)
1 med onion diced
2 large stalks of celery cut in thumb sized chunks
2 large carrots cut size of the celery
1 chiyote or 2 Mexican squash cut into about 1 inch chunks (you can use zucchini but it's not the same)
3 cloves of garlic minced
3 bay leaves
1 tsp of fresh oregano chopped coarsely
1/2 tsp of ground cumin
1 can of diced tomatoes
8 cups of beef and chicken broth (can be 4 and 4 or 2 and 6)
FOR SOUP
1. Into a very large soup pot saute first 4 ingredients until onion is translucent.
2. Add garlic and herbs. Stir.
3. Lower heat and add broth. Simmer with lid off until just before you add meatballs.
INGREDIENTS FOR THE MEATBALLS
1 lb of ground pork
1 lb of ground lean beef
1 tsp garlic powder
1 tsp dry oregano
1 tsp fresh thyme (just pull the little leaves off)
1 TBSP fresh mint diced very finely
1/4 cup cilantro chopped coarsely
1/2 cup raw long grain white rice (sorry, can't be brown unless it's already cooked)
2 raw eggs whisked
2 tsps of salt
1 tsp red pepper flakes
1 tsp of black pepper
FOR MEATBALLS
1. Remove your rings .
2. Into a very large bowl mix the meat together.
3. Add the ingredients one at a time and mix with a light touch. Kinda scoop and flop over. Don't knead.
4. Add the eggs and make sure that this is fully incorporated. DON'T USE ANYTHING BUT YOUR HANDS TO MIX.
5. Raise the heat of the broth and bring it to a hard boil.
6. Begin to make the meatballs and place them on a clean plate.
MEATBALL SIZE: SMALL ONES COOK FASTER. LARGE TAKE LONGER. duh
7. When all the meatballs are made, add a few at a time carefully to the boiling broth. The broth should be boiling while you add the meatballs. Continue to boil for about 3 minutes.
8. Reduce the flame and simmer with lid on for 20-30 min. depending on the size of your meatballs. The meatballs are cooked when the rice "puffs up."
9. Taste and adjust the salt and pepper.
You can garnish with chopped cilantro and a wedge of lime. Serve with tortillas.
About 8 servings.
INGREDIENTS FOR THE SOUP
oil to cover the bottom of a pot (I have been using grape seed oil lately.)
1 med onion diced
2 large stalks of celery cut in thumb sized chunks
2 large carrots cut size of the celery
1 chiyote or 2 Mexican squash cut into about 1 inch chunks (you can use zucchini but it's not the same)
3 cloves of garlic minced
3 bay leaves
1 tsp of fresh oregano chopped coarsely
1/2 tsp of ground cumin
1 can of diced tomatoes
8 cups of beef and chicken broth (can be 4 and 4 or 2 and 6)
FOR SOUP
1. Into a very large soup pot saute first 4 ingredients until onion is translucent.
2. Add garlic and herbs. Stir.
3. Lower heat and add broth. Simmer with lid off until just before you add meatballs.
INGREDIENTS FOR THE MEATBALLS
1 lb of ground pork
1 lb of ground lean beef
1 tsp garlic powder
1 tsp dry oregano
1 tsp fresh thyme (just pull the little leaves off)
1 TBSP fresh mint diced very finely
1/4 cup cilantro chopped coarsely
1/2 cup raw long grain white rice (sorry, can't be brown unless it's already cooked)
2 raw eggs whisked
2 tsps of salt
1 tsp red pepper flakes
1 tsp of black pepper
FOR MEATBALLS
1. Remove your rings .
2. Into a very large bowl mix the meat together.
3. Add the ingredients one at a time and mix with a light touch. Kinda scoop and flop over. Don't knead.
4. Add the eggs and make sure that this is fully incorporated. DON'T USE ANYTHING BUT YOUR HANDS TO MIX.
5. Raise the heat of the broth and bring it to a hard boil.
6. Begin to make the meatballs and place them on a clean plate.
MEATBALL SIZE: SMALL ONES COOK FASTER. LARGE TAKE LONGER. duh
7. When all the meatballs are made, add a few at a time carefully to the boiling broth. The broth should be boiling while you add the meatballs. Continue to boil for about 3 minutes.
8. Reduce the flame and simmer with lid on for 20-30 min. depending on the size of your meatballs. The meatballs are cooked when the rice "puffs up."
9. Taste and adjust the salt and pepper.
You can garnish with chopped cilantro and a wedge of lime. Serve with tortillas.
About 8 servings.
Monday, March 7, 2011
Cindy's Beer Battered Chile Rellenos
My mom always said that the true test of a good Mexican restaurant is their chile rellenos. I have to say that this came more from her idea that this dish was not one that she made very often because of the egg whites. To her "stiff egg whites" was a lot like baking which she did not like to do.
I grew up fearing baking because my mom always said that it was so hard. I discovered that I could bake fairly well but I don't like sweets. I bake now because my husband is a sweets lover. He likes all sweets. My daughter-in-law is a great baker and I think she was appalled when I used boxed mixes. I didn't really know any better. I have since begun to make sweets from scratch. However, I have kept a few really good "boxed" recipes because I think everything is already measured. Measuring is so much like doing a science experiment. But guess what? I got around that idea because I figured that all baked goods are really a ratio of wet and dry items. More like math, which I like. Once I wrapped my head around that idea, I got it. So now I bake to the point where Zach, my husband will say, "No more sweets!" Remember, I don't eat them, he does and HAS to eat them all by himself.
Getting back to the chile rellenos...I don't make them that often not because of the "stiff egg whites" but more because they are fried. I don't fry much but chile rellenos are sooooo good!!!! I also make a sauce which I think is very good and it isn't pink. Also, to be honest these are pretty labor intensive. Cutting corners just doesn't make for a great experience. I do make a chile relleno caserole. This is MUCH MUCH easier. I'll post this recipe someday.
Recently, I invited my niece, her son and my sister-in-law to lunch. I asked my niece what she wanted me to make her. She requested chile rellenos. So here is that recipe. BTW You can "stuff" these with a number of things. These have cheese. (But sometimes I make them with shrimp or ground meats.)
Chile Rellenos Cindy Style
Pick 6 large straight dark smooth ancho chile with stems (1 per serving)
1/2 lb jack cheese or queso blanco cut in 1/4 inch strips
about a cup of queso fresco crumbled for garnish
2 green onion finely chopped for garnish
Beer Batter Ingredients
2 eggs separated
1 cup all purpose flour
1 TBSP garlic powder
1 tsp. black pepper
1 tsp. salt
1 tsp cayenne pepper powder
11/2 cups of beer (Not a lite beer.)
Sauce Ingredients
oil to coat the bottom of a pan.
1 med. onion diced
3 cloves of garlic minced
1 large jalapeno pepper seeded and diced
1 ancho chile diced (not blistered)
1 can diced tomatoes
1tsp. fresh oregano chopped
1/2 tsp powdered cumin
1/4 cup of chopped cilantro
1 can of peeled and diced tomatoes
s/p to taste
CHILES
1. Prepare chilies by blistering the chiles in the flame of your gas stove. (If you don't have gas, you can use the oven but I have never done it that way.)
2. Put them in a zip lock type plastic bag. Seal it for about 20 minutes.
3. Peel the chilies. DON'T RUN THEM UNDER THE FAUCET. Take a paper towel and wipe the chilies to take the skins off. It's okay if there is a little bit of skin on the peppers. Try to make only 1 slit 3/4" of the length of the chiles.
4. Pat each dry with a paper towel. Set aside
BATTER
IN A LARGE CAST IRON PAN BRING AN INCH OF OIL TO FRYING TEMP. (I put a wooden spoon handle into the pan if there are bubbles around the spoon, you got it right. You don't want smoke.)
Preheat oven to 350.
1. Beat the egg whites to very stiff peaks.
2. Beat yolks and beer to combine.
3. Pour all dry ingredients into a bowl stir to combine. Put this on a large plate.
4. Slowly blend the yolk and beer mixture into the egg whites (very slowly.) Try to keep the "stiffness" of the whites.
5. Put cheese into the chile.
6. Dip in the flour mixture.
7. Carefully dip into egg mixture. Holding by the stem let it drip a little into the egg mixture.
8. Holding the chile by the stem slowly and carefully place into hot oil. Fry for about 2 min. on each side. Lite brown color. As they are finished place in a baking dish. When you have fried all the chiles put them in the oven.
SAUCE
1. Saute the first 3 sauce ingredients until onion is translucent
2. Add the can of tomatoes. Stir and heat through.
3. Add herbs and spices. Stir to incorporate. Lower heat to simmer.
4. Taste and add salt and pepper.
To Serve
Put 1 tbsp of sauce on each chile. Sprinkle with queso fresco (This is a hard Mex. cheese.)
I grew up fearing baking because my mom always said that it was so hard. I discovered that I could bake fairly well but I don't like sweets. I bake now because my husband is a sweets lover. He likes all sweets. My daughter-in-law is a great baker and I think she was appalled when I used boxed mixes. I didn't really know any better. I have since begun to make sweets from scratch. However, I have kept a few really good "boxed" recipes because I think everything is already measured. Measuring is so much like doing a science experiment. But guess what? I got around that idea because I figured that all baked goods are really a ratio of wet and dry items. More like math, which I like. Once I wrapped my head around that idea, I got it. So now I bake to the point where Zach, my husband will say, "No more sweets!" Remember, I don't eat them, he does and HAS to eat them all by himself.
Getting back to the chile rellenos...I don't make them that often not because of the "stiff egg whites" but more because they are fried. I don't fry much but chile rellenos are sooooo good!!!! I also make a sauce which I think is very good and it isn't pink. Also, to be honest these are pretty labor intensive. Cutting corners just doesn't make for a great experience. I do make a chile relleno caserole. This is MUCH MUCH easier. I'll post this recipe someday.
Recently, I invited my niece, her son and my sister-in-law to lunch. I asked my niece what she wanted me to make her. She requested chile rellenos. So here is that recipe. BTW You can "stuff" these with a number of things. These have cheese. (But sometimes I make them with shrimp or ground meats.)
Chile Rellenos Cindy Style
Pick 6 large straight dark smooth ancho chile with stems (1 per serving)
1/2 lb jack cheese or queso blanco cut in 1/4 inch strips
about a cup of queso fresco crumbled for garnish
2 green onion finely chopped for garnish
Beer Batter Ingredients
2 eggs separated
1 cup all purpose flour
1 TBSP garlic powder
1 tsp. black pepper
1 tsp. salt
1 tsp cayenne pepper powder
11/2 cups of beer (Not a lite beer.)
Sauce Ingredients
oil to coat the bottom of a pan.
1 med. onion diced
3 cloves of garlic minced
1 large jalapeno pepper seeded and diced
1 ancho chile diced (not blistered)
1 can diced tomatoes
1tsp. fresh oregano chopped
1/2 tsp powdered cumin
1/4 cup of chopped cilantro
1 can of peeled and diced tomatoes
s/p to taste
CHILES
1. Prepare chilies by blistering the chiles in the flame of your gas stove. (If you don't have gas, you can use the oven but I have never done it that way.)
2. Put them in a zip lock type plastic bag. Seal it for about 20 minutes.
3. Peel the chilies. DON'T RUN THEM UNDER THE FAUCET. Take a paper towel and wipe the chilies to take the skins off. It's okay if there is a little bit of skin on the peppers. Try to make only 1 slit 3/4" of the length of the chiles.
4. Pat each dry with a paper towel. Set aside
BATTER
IN A LARGE CAST IRON PAN BRING AN INCH OF OIL TO FRYING TEMP. (I put a wooden spoon handle into the pan if there are bubbles around the spoon, you got it right. You don't want smoke.)
Preheat oven to 350.
1. Beat the egg whites to very stiff peaks.
2. Beat yolks and beer to combine.
3. Pour all dry ingredients into a bowl stir to combine. Put this on a large plate.
4. Slowly blend the yolk and beer mixture into the egg whites (very slowly.) Try to keep the "stiffness" of the whites.
5. Put cheese into the chile.
6. Dip in the flour mixture.
7. Carefully dip into egg mixture. Holding by the stem let it drip a little into the egg mixture.
8. Holding the chile by the stem slowly and carefully place into hot oil. Fry for about 2 min. on each side. Lite brown color. As they are finished place in a baking dish. When you have fried all the chiles put them in the oven.
SAUCE
1. Saute the first 3 sauce ingredients until onion is translucent
2. Add the can of tomatoes. Stir and heat through.
3. Add herbs and spices. Stir to incorporate. Lower heat to simmer.
4. Taste and add salt and pepper.
To Serve
Put 1 tbsp of sauce on each chile. Sprinkle with queso fresco (This is a hard Mex. cheese.)
Saturday, March 5, 2011
Cindy's Sunday Beef Stew
My little cooking classes have resumed and the young ladies are coming over tomorrow to make Sunday Beef Stew. We switched to Sundays so that all 3 could come and be here from the start to the finish and not have work or school get in the way.
I remember as a child how happy it made me when we were going to have stew for dinner. I actually didn't know the word "stew" until I was around 10 or 11. Mostly we ate guisados which is the Mexican equivalent to stews. However, at around 10 or 11, I actually started being invited to eat dinner with my friends and that's where I was introduced to the word stew. In the 60's stews, I gather, were a meal that helped stretch a dollar and yet were very filling. They were also a 1 pot dish. The difference was that most stews I thought were very tasteless compared to the guisados I was used to eating. So over the years I have developed my own stew. I have to mention that I had a dear aunt who was not a great cook but she had mastered the guisado. The wonder was that this "guisado" was pretty much from cans with the exception of the meat. In my house everything was from scratch or pretty close. I have Mama Lily's recipe and my kids love when I make it. But today this is my hybirdized stew. That wonderful Mama Lily's stew will wait for another day.
Cindy's Sunday Stew
1 1/2 lbs of tri tip and top sirloin or chuck (mix the meats) salted and peppered cut into 1/2 inch pieces
1 large/softball sized onion diced
6 cloves of garlic minced
1 tsp of cumin
1 lb. tomatillos husks off, washed and sliced
2 jalapeno peppers diced (take the seeds out if you are not used to heat)
2 lbs small red potatoes cut in quarters
1 red orange or green bell pepper or any color (the red is sweet the green is not)
4 large carrots washed and chopped
2 celery stalks chopped with leaves
2 Mexican squash "calabacitas" cut into chunks
1 8oz container of button mushrooms wiped clean and cut in half
2 envelopes onion soup mix
2 cups water and 2 cups red wine
Herbs; about 1 tsp of each sage, oregano, cilantro all chopped pretty fine
S/P to taste You won't need too much more in the way of salt.
1. Cook beef in a little oil until browned for about 5 min. Sometimes I have browned bits of bacon and cooked it with the meat.
2. Add onion, garlic and cumin. Cook and stir until onion is translucent.
3. Add all the veggies. Stir and then cook with the lid on for about 5 minutes. Looking for veggies to still have a bit of a crunch.
4. Increase the heat and add all the other ingredients. Stir to combine and bring to a boil.
5. Boil for about 5 min.
6. Reduce to simmer. Add herbs. Cook for about 20 minutes very low and slow.
This will serve 10 bowls of stew. Frankly a salad is all you might need to go with this. We would eat this with corn tortillas but they aren't really needed. Do serve with a fork and a spoon.
Subscribe to:
Posts (Atom)