I have no problem with the hearty and beefy red chilis of south Texas. But there is something to be said for the green chilis of New Mexico...fresh, lively, delicious.
This is just your basic, no-nonsense green chili: no tomatoes, no cans, no beans, no wierdness.
TRAV'S GREEN CHILI
Ingredients:
2 lbs. boneless pork chops, cut into 1/2" cubes
2 Tbsp. masa flour
2 Tbsp. corn oil
1 Tbsp. salt
1 tsp. black pepper
1 Tbsp. minced garlic
2 tsp. cumin powder
1 tsp. Mexican oregano
1 Tbsp. sugar
1 large onion, diced
Juice of 1 lime
1/2 C. cooking sherry
1 lb. roasted green chilis, thawed
Broth (about 4 cups, more or less)
Put the onion and garlic into a bowl. Add the flour, sugar, salt, lime juice, and spices, and toss to coat. Set aside.
Heat the oil in a large, heavy stock pot. Add the pork, and cook over medium-high heat until golden brown. Deglaze the pan with the cooking sherry. Stir in the onion-flour mixture and the green chilis, and add enough broth to cover everything. Turn the heat up to "high," and bring to a boil.
The chili will thicken quickly, so add more broth (a half-cup at a time) until it is as thick as you like it. Taste the chili, and adjust the salt/spice levels. Turn down the heat to low, cover the pot, and let it simmer, stirring occasionally, until everything is tender...about an hour.
Serve over rice, with a giant pile of fresh corn tortillias.
NOTES:
Chilis: Use fresh ones if you can find them. You can use canned ones, but your chili will taste like it came out of a can.
I use a one-pound block of frozen green chilis from the supermarket. The best ones, IMO, come from Hatch, New Mexico. Be warned: if the package says "HOT," it means business. Best to start with "MILD," because you can always add heat later.
Broth: use whatever kind of broth you have handy...chicken, vegetable, and beef are all good. Mix and match, if you like. One time, I used the liquid from a batch of pinto beans that I had cooked the night before. It was freaking *amazing.*
Friday, February 19, 2010
Monday, December 07, 2009
Curry ala Asif
This recipe came from my friend Asif. He would cook this spicy Pakistani dish for us on special occasions, when we lived back in Colorado Springs. I've been meaning to post this recipe for years...it's one of my all-time favorite chicken dishes. I cook it about three times a month.
Asif's Red Curry
2 lbs. yellow onions, slivered
3 lbs. roma tomatoes, chopped
3 lbs. turnips, peeled and diced
3 lbs. chicken thighs
2 T. minced garlic
1/4 C. olive oil
1 T. salt
1 T. tumeric
1 t. paprika
1 t. garam masala
1 t. ground red pepper
2 t. chicken bouillon powder
1 C. water
1 cucumber, peeled and seeded
10 fresh mint leaves
1 C. plain Greek yogurt
6 C. steamed Basmati rice
Chopped parsley and mint (garnish)
Heat the olive oil in a large, heavy soup pot. Add the garlic and onions, and cook over medium heat until the onions are very dark. Add the tomatoes, salt, bouillon, tumeric, paprika, garam masala, red pepper, and water. Bring to a boil, then cover and simmer for 15-20 minutes, stirring occasionally.
Stir in the turnips, then lay the chicken over the top. Return to a boil, then reduce heat. Cover and simmer for 20-30 minutes, stirring occasionally, until all is tender.
While the curry is simmering, put the cucumber, mint, and yogurt into a blender. Process until smooth, and refrigerate until needed.
To serve, place about a half cup of rice in a bowl. Ladle the tomato-turnip mixture over the rice, and rest a piece or two of chicken on top. Drizzle with the yogurt sauce, and garnish with chopped fresh parsley or mint. Serve with a chilled sparkling wine and plenty of warm flatbread (naan, if you got it.)
VARIATIONS:
Like it hot? Asif uses almost a tablespoon of red pepper when he cooks this recipe, and the result is probably too hot for most American palettes. One teaspoon gives it a pretty good kick, in my opinion. Add more or less to taste.
On a diet? Use skinless chicken breasts, fat-free yogurt, and reduce the oil to 2 tablespoons. It won't taste as rich, but it'll still be good.
Vegeterian? Skip the chicken, and use vegetable bouillon powder. Resist the urge to replace the chicken with tofu...it doesn't work right.
Vegan? I've never made this one vegan, because I love the yogurt sauce. But I suppose you could use your favorite mint chutney to cool it down a bit, and it would be awesome.
Hate turnips? I've made this recipe with butternut squash, cabbage, carrots, cauliflour, rutabega, parsnips, and pumpkin, and it's pretty good. (Bell peppers, broccoli, potatoes, and celery? Not so much.)
Asif's Red Curry
2 lbs. yellow onions, slivered
3 lbs. roma tomatoes, chopped
3 lbs. turnips, peeled and diced
3 lbs. chicken thighs
2 T. minced garlic
1/4 C. olive oil
1 T. salt
1 T. tumeric
1 t. paprika
1 t. garam masala
1 t. ground red pepper
2 t. chicken bouillon powder
1 C. water
1 cucumber, peeled and seeded
10 fresh mint leaves
1 C. plain Greek yogurt
6 C. steamed Basmati rice
Chopped parsley and mint (garnish)
Heat the olive oil in a large, heavy soup pot. Add the garlic and onions, and cook over medium heat until the onions are very dark. Add the tomatoes, salt, bouillon, tumeric, paprika, garam masala, red pepper, and water. Bring to a boil, then cover and simmer for 15-20 minutes, stirring occasionally.
Stir in the turnips, then lay the chicken over the top. Return to a boil, then reduce heat. Cover and simmer for 20-30 minutes, stirring occasionally, until all is tender.
While the curry is simmering, put the cucumber, mint, and yogurt into a blender. Process until smooth, and refrigerate until needed.
To serve, place about a half cup of rice in a bowl. Ladle the tomato-turnip mixture over the rice, and rest a piece or two of chicken on top. Drizzle with the yogurt sauce, and garnish with chopped fresh parsley or mint. Serve with a chilled sparkling wine and plenty of warm flatbread (naan, if you got it.)
VARIATIONS:
Like it hot? Asif uses almost a tablespoon of red pepper when he cooks this recipe, and the result is probably too hot for most American palettes. One teaspoon gives it a pretty good kick, in my opinion. Add more or less to taste.
On a diet? Use skinless chicken breasts, fat-free yogurt, and reduce the oil to 2 tablespoons. It won't taste as rich, but it'll still be good.
Vegeterian? Skip the chicken, and use vegetable bouillon powder. Resist the urge to replace the chicken with tofu...it doesn't work right.
Vegan? I've never made this one vegan, because I love the yogurt sauce. But I suppose you could use your favorite mint chutney to cool it down a bit, and it would be awesome.
Hate turnips? I've made this recipe with butternut squash, cabbage, carrots, cauliflour, rutabega, parsnips, and pumpkin, and it's pretty good. (Bell peppers, broccoli, potatoes, and celery? Not so much.)
Sunday, November 15, 2009
Trav's Tomato Florentine Soup
One of my most favorite soups...and it's just about perfect for these late autumn weekends.
Trav's Tomato Florentine Soup
1 C chopped onion
1 t. olive oil
6 cloves garlic, chopped
8 C vegetable broth, divided use
1 t. oregano
1 t. thyme
2 t. basil
1/2 t. ground black pepper
1/4 C red wine
2, 14 oz. cans chopped tomatoes, undrained
1, 12 oz. can unsalted tomato paste
1, 10 oz. package frozen chopped spinach, thawed and drained
1 T. balsamic vinegar
Parmesan cheese
Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic, and cook until onions are limp. Stir in oregano, thyme, basil, pepper, and red wine. Add broth, chopped tomatoes, tomato paste, and thawed spinach (be sure to squeeze the liquid out of it first). Bring to a boil, then reduce heat and simmer for about 10 minutes.
Add balsamic vinegar and serve immediately with hot crusty bread and a lighter red wine (shiraz, for example.) Garnish with plenty of grated Parmesan cheese and croutons.
Makes about 14 servings.
Trav's Tomato Florentine Soup
1 C chopped onion
1 t. olive oil
6 cloves garlic, chopped
8 C vegetable broth, divided use
1 t. oregano
1 t. thyme
2 t. basil
1/2 t. ground black pepper
1/4 C red wine
2, 14 oz. cans chopped tomatoes, undrained
1, 12 oz. can unsalted tomato paste
1, 10 oz. package frozen chopped spinach, thawed and drained
1 T. balsamic vinegar
Parmesan cheese
Heat the olive oil in a large soup pot over medium heat. Add the onions and garlic, and cook until onions are limp. Stir in oregano, thyme, basil, pepper, and red wine. Add broth, chopped tomatoes, tomato paste, and thawed spinach (be sure to squeeze the liquid out of it first). Bring to a boil, then reduce heat and simmer for about 10 minutes.
Add balsamic vinegar and serve immediately with hot crusty bread and a lighter red wine (shiraz, for example.) Garnish with plenty of grated Parmesan cheese and croutons.
Makes about 14 servings.
Saturday, March 21, 2009
Basic Chocolate Chip Cookie Recipe
I got this one a while ago from my chemistry lab instructor. I had forgotten all about it, until I found it in an old notebook last week.
If this is "Basic," I'd hate to see the "Advanced" recipe.
Basic Chocolate Chip Cookies
Ingredients:
532.35 cc gluten
4.9 cc NaHCO3
4.9 cc refined, pulverized halite (#200 sieve)
236.6 cc partially hydrogenated tallow triglyceride
177.45 cc crystalline C12H22O11
177.45 cc unrefined C12H22O11
4.9 cc methyl ether of protocatechuic aldehyde
2 CaCO3-encapsulated avian albumen-coated protein units
473.2 cc theobroma caco
236.6 cc pulverized, sorted,and de-encapsulated legume meats (#10 sieve)
To a 2-L capacity jacketed round reactor vessel (reactor #1), combine the gluten, NaHCO3, and refined halite. Pass this mixture through a #150 sieve, and set aside.
In a second 2-L capacity reactor vessel (reactor #2), add the partially hydrogenated tallow triglyceride, the methyl ether of protocatechuic aldehyde, and both species of C12H22O11. Agitate reactor #2 with a variable-speed radial flow impeller operating at 100 rpm until the mixture is homogeneous.
Add the contents of reactor #1 to reactor #2. Mechanically extract the avian albumen-coated proteins from the CaCO3 capsules and add to reactor #2 (discard encapsulation.) Agitate the mixture thoroughly until homogeneous. Care must be taken at this point in the reaction to control any temperature rise that may result from exothermic reaction or mechanical friction. Slowly add the theombra caco and de-encapsulated legume meats, and combine with constant agitation at 15 rpm until homogeneous.
Using a screw extrude attached to a #4 nodulizer, place the mixture piecemeal on a 316SS sheet (300mm x 600mm). Heat in a 460K oven until moderate carmelization is achieved and the albumen has sufficiently bound to the gluten. Once the reaction is complete, place the sheet on a 25C heat-transfer table and allow the product to achieve thermal equilibrium.
If this is "Basic," I'd hate to see the "Advanced" recipe.
Basic Chocolate Chip Cookies
Ingredients:
532.35 cc gluten
4.9 cc NaHCO3
4.9 cc refined, pulverized halite (#200 sieve)
236.6 cc partially hydrogenated tallow triglyceride
177.45 cc crystalline C12H22O11
177.45 cc unrefined C12H22O11
4.9 cc methyl ether of protocatechuic aldehyde
2 CaCO3-encapsulated avian albumen-coated protein units
473.2 cc theobroma caco
236.6 cc pulverized, sorted,and de-encapsulated legume meats (#10 sieve)
To a 2-L capacity jacketed round reactor vessel (reactor #1), combine the gluten, NaHCO3, and refined halite. Pass this mixture through a #150 sieve, and set aside.
In a second 2-L capacity reactor vessel (reactor #2), add the partially hydrogenated tallow triglyceride, the methyl ether of protocatechuic aldehyde, and both species of C12H22O11. Agitate reactor #2 with a variable-speed radial flow impeller operating at 100 rpm until the mixture is homogeneous.
Add the contents of reactor #1 to reactor #2. Mechanically extract the avian albumen-coated proteins from the CaCO3 capsules and add to reactor #2 (discard encapsulation.) Agitate the mixture thoroughly until homogeneous. Care must be taken at this point in the reaction to control any temperature rise that may result from exothermic reaction or mechanical friction. Slowly add the theombra caco and de-encapsulated legume meats, and combine with constant agitation at 15 rpm until homogeneous.
Using a screw extrude attached to a #4 nodulizer, place the mixture piecemeal on a 316SS sheet (300mm x 600mm). Heat in a 460K oven until moderate carmelization is achieved and the albumen has sufficiently bound to the gluten. Once the reaction is complete, place the sheet on a 25C heat-transfer table and allow the product to achieve thermal equilibrium.
Saturday, February 14, 2009
A Whole Bowl of Yummy
A couple of weeks ago, I decided to host an impromptu dinner party for a couple of friends. The day before, while I was picking up the groceries for the event, I sent my guests a text message and asked them which dessert they would like me to prepare. I think it was a conspiracy, because every single one of them responded with "bread pudding!"
I had never made this dish before, and I didn't really have access to a computer right there in the produce aisle. So I called my good friend Tisha, and asked her for help. She Googled a recipe for me, and read off all the ingredients I would need. I thanked her, asked her to forward me the recipe, and hung up the phone.
When I got home, the link wouldn't open. So now I had all of these ingredients, and a vague idea of how to put them together, but no recipe to follow. I did a few web searches, but wasn't ever able to locate anything resembling the one Tisha read to me. So I printed out a couple different ones, sort of melged them together into a single recipe, and crossed my fingers.
And holy crap, it was awesome.
TRAV'S BREAD PUDDING IN WHISKEY SAUCE
Pudding:
1 loaf of day-old French bread
4 eggs, beaten
1 C sugar
1 T vanilla extract
1/2 t ground nutmeg
1/2 t ground cinnamon
4 T butter, melted
1 C milk
1 C table cream
1/4 raisins
1/4 C slivered almonds
Sauce:
1 C milk
1 C granulated sugar
1 t ground cinnamon
1 T butter, melted
1 t cornstarch
1/4 C whiskey
Garnish:
Powdered sugar
Ground cinnamon
Slice the loaf of bread. Remove and discard the crusts, and cut the white portion of the bread loaf into 1" cubes. Layer the bread cubes evenly in a 2-qt. deep-dish casserole (the kind with a glass lid.) Sprinkle the almonds and raisins over the bread crumbs, and set aside.
In a large mixing bowl, blend together the eggs, sugar, vanilla, nutmeg, cinnamon, butter, milk, and cream until smooth. Pour the custard mixture evenly over the bread cubes. Cover and refrigerate overnight (or for at least 3 hours.)
Remove the pudding from the refrigerator, and allow it to return to room temperature (about 30 minutes.) Preheat the oven to 350 degrees. Leaving the dish covered tightly, bake the pudding for 30 minutes. Then remove the lid, and bake uncovered for 10-15 more minutes or until a knife inserted into the center comes out clean. Allow to cool.
While the pudding is cooling, make the sauce: combine the milk, butter, sugar, and cinnamon in a small saucepan. Cook over medium heat until almost boiling. Combine the whiskey and cornstarch, and whisk into the hot mixture. Return to a boil and cook over medium heat, whisking constantly, until bubbly and slightly thickened.
To serve: spoon a small amount of the whiskey sauce into the bottom of a dessert bowl. Spoon out the desired portion of pudding onto the sauce, then drizzle with extra sauce. Dust with powdered sugar and cinnamon, and serve immediately.
VARIATIONS:
Don't like raisins? I bet that chopped dates, figs, or dried apples would be awesome instead. Or just skip the fruit.
Got no almonds? You can probably use walnuts or pecans. Or you can skip them altogether; it's not that big of a deal.
Hate to waste good whiskey? Use bourbon, rum, or brandy instead. Or use a quarter-cup of water and some artificial rum flavoring, if you must. To each his own.
I suppose that if you were on some sort of diet, you could make this recipe with low fat milk instead of cream, cholesterol-free Egg Beaters instead of real eggs, and margarine instead of butter. But I can't vouch for how it is going to taste. If you are on a diet, you are probably better off just drinking the whiskey for dessert...hey, it's low-calorie and cholesterol-free.
TIPS:
Save those French bread crusts. Dry them out in the oven (at its lowest temperature setting) for about 30 minutes, then grind them to dust in a food processor. Store them in an airtight container in the freezer, and use them in your next recipe that calls for bread crumbs.
I had never made this dish before, and I didn't really have access to a computer right there in the produce aisle. So I called my good friend Tisha, and asked her for help. She Googled a recipe for me, and read off all the ingredients I would need. I thanked her, asked her to forward me the recipe, and hung up the phone.
When I got home, the link wouldn't open. So now I had all of these ingredients, and a vague idea of how to put them together, but no recipe to follow. I did a few web searches, but wasn't ever able to locate anything resembling the one Tisha read to me. So I printed out a couple different ones, sort of melged them together into a single recipe, and crossed my fingers.
And holy crap, it was awesome.
TRAV'S BREAD PUDDING IN WHISKEY SAUCE
Pudding:
1 loaf of day-old French bread
4 eggs, beaten
1 C sugar
1 T vanilla extract
1/2 t ground nutmeg
1/2 t ground cinnamon
4 T butter, melted
1 C milk
1 C table cream
1/4 raisins
1/4 C slivered almonds
Sauce:
1 C milk
1 C granulated sugar
1 t ground cinnamon
1 T butter, melted
1 t cornstarch
1/4 C whiskey
Garnish:
Powdered sugar
Ground cinnamon
Slice the loaf of bread. Remove and discard the crusts, and cut the white portion of the bread loaf into 1" cubes. Layer the bread cubes evenly in a 2-qt. deep-dish casserole (the kind with a glass lid.) Sprinkle the almonds and raisins over the bread crumbs, and set aside.
In a large mixing bowl, blend together the eggs, sugar, vanilla, nutmeg, cinnamon, butter, milk, and cream until smooth. Pour the custard mixture evenly over the bread cubes. Cover and refrigerate overnight (or for at least 3 hours.)
Remove the pudding from the refrigerator, and allow it to return to room temperature (about 30 minutes.) Preheat the oven to 350 degrees. Leaving the dish covered tightly, bake the pudding for 30 minutes. Then remove the lid, and bake uncovered for 10-15 more minutes or until a knife inserted into the center comes out clean. Allow to cool.
While the pudding is cooling, make the sauce: combine the milk, butter, sugar, and cinnamon in a small saucepan. Cook over medium heat until almost boiling. Combine the whiskey and cornstarch, and whisk into the hot mixture. Return to a boil and cook over medium heat, whisking constantly, until bubbly and slightly thickened.
To serve: spoon a small amount of the whiskey sauce into the bottom of a dessert bowl. Spoon out the desired portion of pudding onto the sauce, then drizzle with extra sauce. Dust with powdered sugar and cinnamon, and serve immediately.
VARIATIONS:
Don't like raisins? I bet that chopped dates, figs, or dried apples would be awesome instead. Or just skip the fruit.
Got no almonds? You can probably use walnuts or pecans. Or you can skip them altogether; it's not that big of a deal.
Hate to waste good whiskey? Use bourbon, rum, or brandy instead. Or use a quarter-cup of water and some artificial rum flavoring, if you must. To each his own.
I suppose that if you were on some sort of diet, you could make this recipe with low fat milk instead of cream, cholesterol-free Egg Beaters instead of real eggs, and margarine instead of butter. But I can't vouch for how it is going to taste. If you are on a diet, you are probably better off just drinking the whiskey for dessert...hey, it's low-calorie and cholesterol-free.
TIPS:
Save those French bread crusts. Dry them out in the oven (at its lowest temperature setting) for about 30 minutes, then grind them to dust in a food processor. Store them in an airtight container in the freezer, and use them in your next recipe that calls for bread crumbs.
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