Culinary Savagery

2010-05-12T23:23:00.000-07:00

Eggs

Start with unshelled eggs covered with cold water in a saucepan.

Put pan over medium heat and bring to a boil.
Reduce heat to below boiling and let eggs simmer.

Soft-Cooked Eggs: remove from water 2-3 minutes after reducing heat.
Medium-Soft-Cooked Eggs: allow 4 minutes after reducing heat.
Hard-Cooked Eggs: allow about 15 minutes after you reduce the heat.
Plunge Hard-Cooked Eggs into cold water immediately to stop cooking.
(Note: times are for 70°. If they come right out of the fridge, allow 2 extra minutes).

Great Spicy Burger

2009-07-21T07:06:00.000-07:00

Classic Cheeseburgers with Barbecue Spices

The following recipe is from the 2007 edition of Weber's Charcoal Grilling: The art of cooking with live fire (p. 90).

Prep time: 10 minutes
Grilling time: 8 to 10 minutes

1 1/2 pounds ground chuck (80% lean)

Rub

1 tsp. kosher salt
1/2 tsp pure chile powder
1/2 tsp light brown sugar
1/2 tsp granulated garlic
1/2 tsp paprika
1/4 tsp celery seed
1/4 tsp ground cumin
1/8 tsp freshly ground black pepper

4 thin slices Monterey Jack cheese
4 hamburger buns
Ketchup, optional
Mustard, optional

1. In a large bowl gently mix the ground chuck with the rub ingredients, incorporating the spices evenly. Gently shape into 4 patties of equal size and thickness, each about 3/4 inch thick. With your fingertips or thumb, make a shallow depression about 1 inch wide in the center of each patty so the centers are about 1/2 inch thick. This will help the patties from puffing on the grill.

2. Prepare a two-zone fire for high heat.

3. Brush the cooking grate clean. Grill the patties over direct high heat, with the lid closed as much as possible, until cooked to medium, 8 to 10 minutes, turning once when patties release easily from the grate without sticking, and swapping their positions as needed for even cooking. Move the patties over indirect heat and place a slice of cheese on each to melt. With the lid open, grill the buns, cut sides down, over direct heat until toasted, 20 to 30 seconds. Place the cheeseburgers on the buns and add condiments as desired. Serve warm.

N.B. Varying the spices can produce some very good burgers. When I made this, I didn't have cumin. I added ground chipotle for some additional flavor. It was great. Dale

Basil and Mint Sorbet

2008-05-29T20:36:00.000-07:00

My youngest daughter, Christina, emailed today asking for the recipe for Basil and Mint Sorbet. I picked this up a few years ago while reading the book, Under the Tuscan Sun. It is a delightful summer dessert or palate cleanser between courses. It has the added benefit of being extremely easy.

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Basil and Mint Sorbet

serves 8

Sugar Syrup

1 cup water
1 cup sugar

Herbal Water

1/2 cup mint leaves
1/2 cup basil leaves
2 cups water, divided
1 tbs. lemon juice

Make a sugar syrup by boiling together 1 cup of water and 1 cup of sugar, then simmering it for about 5 minutes, stirring constantly. Cool in the fridge.

Purée mint leaves and basil leaves in 1 cup of water. Add another cup of water, 1 tablespoon of lemon juice, and chill.

Mix the sugar syrup and the herbal water well and process in an ice cream maker according to manufacturer’s instructions. Scoop into martini glasses or any clear glass dishes and garnish with mint leaves.

From: Mayes, Francis. 1997. Under the Tuscan Sun: At home in Italy. NY: Broadway Books, p. 129.

Salmon Log

2008-05-23T08:55:00.000-07:00

Yesterday, we had a farewell lunch at Mission Library for Brandon who is leaving to work at the new Wheeler Taft Abbett Library. I brought a Salmon Log, and later Nancy asked for the recipe. So, while I was retrieving it I thought I may as well post it so it is available.

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SALMON LOG

1 lb. Canned salmon (or plastic pack salmon)
8 oz. Cream cheese (softened)
1 tbs. Lemon juice
1 tbs. Grated onion
1 tsp. Prepared horseradish
1/ 4 tsp. Salt
1/ 4 tsp. Liquid Smoke

Drain, remove skin and bones, and flake salmon. Mix together all ingredients.

Refrigerate for 1/ 2 hour. Then use wax paper to roll into a log shape, or do a freeform shape by hand or use a mould.

To coat the log:

1/ 2 cup Chopped pecans
3 tbs. Parsley, fresh or dried

Mix nuts and parsley together. Coat salmon log with nut mixture.

Serve with crackers.

Options: Other ingredients such as one or two tbs. of adobo sauce from chipotle peppers, minced jalapeno pepper, etc. may be added to give a different character to the log.

Mediterranean Pasta Salad: Repost

2006-07-09T18:46:00.000-07:00

The following recipe was one of the original posts on my food blog, and it's one of my most requested recipes. Unfortunately, it no longer displays in the main window of the blog.

In recent weeks I've gotten emails from friends who were unable to locate it in the blog. So, I'm reposting it to bring it back into plain view. The original post follows.

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Over the years, I've developed or personalized many recipes. In fact, I've usually tried to develop at least one "thematic" recipe from the various places where I've lived over the years. Sometimes, that's meant that I merely found an excellent regional recipe and added it to my repertoire, but more often it meant that I started with something typical of a region and developed my own version.

The pasta salad recipe that follows is one of the all time "winners." I started with a pasta salad recipe from Jane Peterson's Anything but Plain Jane Cookbook. (Jane, a local librarian in the Tucson area, grew up in a catering family on the east coast. Her self-published cookbook has many excellent recipes from her catering background.) Starting with Jane's basic recipe, I punched up the flavors in several areas, and then I took the dressing in a whole new Southwestern direction with Chipotle peppers and fresh limes.

What follows is a recipe my daughters won't let me leave behind. I also developed a potato salad based on a modified version of the pasta salad dressing. I intend to publish that in another posting.

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Mediterranean Pasta Salad

3/4 cup extra virgin olive oil
3/8 cup red wine vinegar
1 tsp. salt
¼ tsp. coarse black pepper
2 tsp. Dijon mustard
2 tsp. minced garlic (two large cloves)
2 chipotle peppers (with a little of the adobo sauce if desired)
1 lb. medium pasta shells
Salt for pasta water
1 cup sliced black olives (or whole, pitted black olives, quartered)
5 or 6 sun dried tomatoes, soaked in water if necessary, blotted dry & cut into thin strips
3 or 4 Roma tomatoes, chopped
1 1/2 cups coarsely grated asiago cheese (or combination of asiago and freshly grated parmiggiano regianno)
5-6 oz. bag of fresh spinach, cleaned, stems removed and cut into chiffonade (baby spinach if available)
2 or 3 fresh limes

Combine oil, vinegar, salt, pepper, mustard, garlic, chipotles, and the juice of one lime in blender. Puree.

Cook pasta in salted water. Add to bowl with dressing and toss, adding sun dried tomatoes and olive slices. Let cool about 10 minutes. Add cheese. Toss well and let cool 10 minutes longer before adding fresh tomatoes and spinach. Add salt and coarse ground black pepper to taste. Cut the remaining limes into sections and serve on the side so people can accent their individual servings with lime.

This makes about 4 pounds or 16 side-dish servings.

Options:

-- To serve as a main dish, add one or two chicken breast halves, grilled or baked in a 350° F. oven for 25 minutes, cut into small cubes or strips.

-- Add other ingredients to taste such as diced avocado, diced red onion, toasted seeds and nuts, etc.

Roasted Red Pepper, Black Bean, & Corn Salsa

2006-07-09T18:16:00.000-07:00

I PROMISED this recipe to a friend for the 4th of July, and then I FORGOT! Sigh. She was kind enough to remind me at the bbq--in front of everyone! Of course it was a good-natured tease.

BUT... Here ya go, Nancy. Now it's out there in black and white.

This salsa is a filling, delicious way to get your summer-time veggies. It has the added benefit to offer a complete protein profile since it combines corn and beans. With chips, it can provide the perfect cold supper for hot evenings.

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Roasted Red Pepper, Black Bean, & Corn Salsa

Yield: 6 cups

1 cup dried black beans, picked over and rinsed
2 teaspoons salt
1 large heavy sweet red pepper
1 1/2 cups thick tomato-based bottled hot salsa
1 1/2 cups corn kernels, canned or defrosted frozen, well drained
3 green onions, trimmed and sliced (about 1/2 cup)
1 cup bottled tomato based salsa (more or less)
1/2 cup minced cilantro

In a medium bowl, combine the beans with water to cover by at least 3 inches and let them soak overnight.
Drain the beans. In a medium saucepan, combine the beans with water to cover by at least 3 inches. Set over medium heat, bring to simmer, and cook, uncovered, stirring once or twice, for 30 minutes. Stir in the salt and cook another 20-30 minutes, or until just tender. Drain and cool them.
In the open flame of a gas burner or under a preheated broiler, roast the pepper, turning it often until the peel is charred. In a closed paper bag, or in a bowl covered with a plate, steam the pepper until cool. Rub away the charred peel, stem, and core the pepper, and cut the flesh into ¼ inch dice.
In a medium bowl, combine the beans, roasted red pepper, bottled salsa, corn, and green onions.
Add enough tomato based salsa to give the mixture a loose, salsa-like texture (the amount will depend on the thickness of the bottled salsa you have chosen). Stir in the cilantro. Cover and refrigerate at least 1 hour. Adjust the seasoning. The salsa can be prepared up to 2 days ahead.

Roasted Poblano Pepper Macaroni: 4th of July

2006-07-08T09:25:00.000-07:00

The 4th of July is always a fun time to serve a dish that takes people's taste buds into new territories. Here is a bit of southwest comfort food that takes an old favorite into brand new directions for most of us.

I've served this dish in a number of settings including a ladies' luncheon that I cooked for a couple of years ago. With it's mix of sweet vegetables, spiciness of the poblano pepper, and savor of cheese, it's been a surprise favorite for many.

The only bad thing about taking it to this year's 4th of July bbq is that my kids would have preferred having leftovers!

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Roasted Poblano Pepper Macaroni

(makes 4-6 hearty servings)

1 tbs olive oil
¼ cup diced red bell pepper
½ cup sweet corn kernels
¼ cup diced red onion
2 tbs pressed or finely chopped garlic
2 cups cooked macaroni (1 cup dry)
6 poblano chiles, roasted, seeded, peeled, and pureed (about ¾ cup)
2/3 cup Monterey Jack cheese
½ cup heavy cream
Salt and freshly ground black pepper to taste

Prepare Ahead: The poblanos can be roasted, wrapped, and refrigerated for up to 3 days. They also freeze well once roasted and peeled. The macaroni can be cooked up to 2 hours ahead, tossed with a tablespoon of vegetable oil to prevent drying, covered, and held at room temperature.

In a large saucepan, heat the oil over medium-high heat. Add the red bell pepper, corn, onion, and garlic; saute until the vegetables are softened, about 5 minutes. Add the macaroni, poblano puree, and cheese; stir until well blended. Fold in the heavy cream, season with salt and pepper to taste and serve immediately, or keep warm until ready to serve.

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Variations: Whole milk or 2% can be substituted for the heavy cream for a less rich, everyday version.

To tone down the spiciness use fewer Poblanos or increase the cream and cheese. Pepper Jack Cheese can also be used to add a bit more spiciness.

Roasting the chiles… The easiest way I’ve found to roast the chiles is to put them on a gas grill. Roast them until the skins are uniformly blistered. Skins may be blackened, but be careful to not actually burn the chiles. Once the skins are blistered, put them in a covered container or ziploc bag to cool and steam and loosen the skins. They may also be roasted in the broiler in the bottom of a gas oven or on a gas burner on the stove top.

For a more robust flavor, the red bell pepper may also be roasted. When the red pepper is simply sauteed, it is milder and sweeter than when it is roasted.

n.b. I’m still searching for a little bit more crunchy and sweet in this recipe. I usually use a little bit more corn, onion, and red pepper than what I’ve listed above. The amounts there are bare minimums.

Norwegian Pepper Cookies

2005-11-26T17:20:00.000-08:00

I first had Norwegian Pepper Cookies in the jungles of the southern Philippines around Christmas time in 1982. One of my very best friends and a collaborator in surveying some of the ethnic languages of the island of Mindanao, was Dag Wendel, a tall slender good humored Norwegian. Dag and I were a real Mutt and Jeff pair as we made our way in and out of some very remote tribal areas.

That Christmas Dag's wife Åsa introduced our family to Norwegian Pepper Cookies, a Christmas tradition.

In a move some years ago, I lost Åsa's recipe, but I eventually managed to get a copy of the recipe the the Norwegian Embassy in Washington, DC uses for cookies they give away at Christmas time each year.

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Norwegian Pepper Cookies

yield: about 5 dozen

Ingredients:

1 1/8 cups butter
1 cup white sugar
1/4 cup heavy whipping cream
1 teaspoon baking soda
3 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 1/2 teaspoons ground cardamom
1 teaspoon baking powder

Directions:

1. Cream together the butter and the sugar until light and fluffy. Stir in the cream. Add the baking soda and little water (no more than 2 tablespoons) to the butter mixture.

2. Sift the spices, baking powder and flour into the butter mixture. Blend until a nice dough is formed. Roll dough into sausages about 2-1/2 inches in diameter wrap tightly and let dough chill thoroughly.

3. Preheat oven to 375 degrees F (190 degrees C). Remove chilled dough and cut into thin slices. Bake on a lightly greased cookie sheet for 6 to 8 minutes. Let cookies cool on wire rack.

2005-10-31T10:12:00.000-08:00

Creepy Finger Cookies

Happy Halloween! Creepy Finger Cookies

2005-10-31T10:02:00.000-08:00

Happy Halloween! Here's my Halloween cookies for this year. I'm off to drop off a plate or two at the library and to friends in a few moments.

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Creepy Witches' Fingers

Yield: 5 dozen
1 cup Butter, softened
1 cup Icing sugar
1 Egg
1 tsp Almond extract
1 tsp Vanilla
2 2/3 cups Flour
1 tsp Baking powder
1 tsp Salt
3/4 cup Almonds, whole blanched
1 Tube red decorator gel

In bowl, beat together butter, sugar, egg, almond extract and vanilla. Beat in flour, baking soda, and salt. Cover and refrigerate 30 minutes. Working with one quarter of the dough at a time and keeping remainder refrigerated, roll heaping teaspoonful of dough into finger shape for each cookie. Press almond firmly into 1 end for nail. Squeeze in centre to create knuckle shape. (Accompanying picture showed long rolled shape with bulge at centre for knuckle; you puff it out rather than squeeze it in.) Using paring knife, make slashes in several places to form knuckle.

Place on lightly greased baking sheets; bake in 325F (160C) oven for 20-25 minutes or until pale golden. Let cool for 3 minutes. Lift up almond, squeeze red decorator gel onto nail bed and press almond back in place, so gel oozes out from underneath. You can also make slashes in the finger and fill them with "blood."

Remove from baking sheets and let cool on racks. Repeat with remaining dough.

Cajun Meatloaf

2005-10-09T14:19:00.000-07:00

I've always thought, "If you are going to steal, steal from the best!" This recipe comes unchanged from Paul Prudhomme, the famed New Orleans chef.

My kids and several friends absolutely love this spicy meatloaf. It is definitely NOT in the cooking light category. But then this is not a dish one would have every day of the week either.

The recipe looks complicated, but it's really not. You just have to allow time for the veggies, seasonings, and liquid ingredients to cool before assembling the meatloaf. If you are feeding someone who likes a zippy entré, you can't go wrong with this one.

Cajun Meat Loaf

Seasoning mix:

2 whole bay leaves
1 tbs. salt
1 tsp. ground red pepper (cayenne or paprika)
1 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. ground cumin
1/2 tsp. ground nutmeg

4 tbs. unsalted butter
3/4 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
1/4 cup finely chopped green onions
2 tsp. minced garlic
1 tbs. Tabasco sauce
1 tbs. Worcestershire sauce

1/2 cup evaporated milk
1/2 cup catsup

1 1/2 lbs. ground beef
1/2 lbs. ground pork
2 eggs, lightly beaten
1 cup very fine dry bread crumbs

Combine the seasoning mix ingredients in a small bowl and set aside.

Melt the butter in a 1 quart saucepan over medium heat. Add the onions, celery, bell pepper, green onions, garlic, Tabasco sauce, Worcestershire sauce, and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.

Place the ground beef and pork in an ungreased 13X9 inch baking dish. Add the eggs, the cooked vegetable mixture (removing the bay leaves), and the bread crumbs. Mix by hand until thoroughly combined. In the center of the baking dish, shape the mixture into a loaf that is about 1 1/2 inches high, 6 inches wide, and 12 inches long. Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue cooking until done, about 35 minutes longer.

Prudhomme recommends serving "Cajun Meatloaf" with "Very Hot Cajun Sauce for Beef." So, here is the accompanying recipe.

Very Hot Cajun Sauce for Beef

Ingredients

3/4 c. Chopped onions

1/2 c. Chopped green peppers

1/4 c. Chopped celery

1/4 c. Vegetable oil

1/4 c. plus 1 Tbsp all-purpose flour

3/4 Tsp. Ground cayenne pepper

1/2 Tsp. White pepper

1/2 Tsp. Black pepper

2 Bay leaves

1/4 c. Minced jalapeno peppers(note

1 Tsp. Minced garlic

3 c. Basic beef stock

Directions

NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. (NOTE: Unlike the roux in most other recipes in this book, the roux we use here is light brown. Therefore, instead of heating the oil to the smoking stage, we heat it to only 250 F; this prevents the roux from getting too brown.) In a heavy 2-quart saucepan heat the oil over medium-low heat to

about 250F. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux

scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeno peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We're cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty.) Remove from heat. In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3-1/2 cups, about 15 minutes. Skim any oil from the top and serve immediately. From Paul Prudhomme's Louisiana Kitchen

Jalapeño-Dark Chocolate Ice Cream, White Chocolate Sauce, Candied Pecans

2005-09-25T15:51:00.000-07:00

No matter what you are thinking right now, this is a dish that will knock your socks off!

The marriage of chiles to chocolate goes all the way back to the ancient Mayans and survives in Central American and Southern Mexican cooking to this day in classic dishes such as Oaxacan Mole Negro.

One summer my oldest daughter, Camille, worked for chef Janos Wilder, Beard award winner and owner of Janos' Restaurant and J-Bar--4 star and 4 diamond establishments. The following recipe is Janos'.

We first made this one Sunday afternoon while watching the movie, Chocolat--a perfect pairing of food and movie!

I dare you to make this one. ;-)

Dale

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DARK CHOCOLATE—JALAPEÑO ICE CREAM SUNDAE

Serves 10-12

“Chocolate truffle meets jalapeño chile” is an apt description of this addictive frozen confection, which delivers double the chocolate as the sauce is chocolate, too. Note that the eggs in this recipe do not get cooked, so if you are concerned about salmonella, be sure of your egg source—or substitute Caliente Chocolate Ice Cream (see page 169).

INGREDIENTS

Dark Chocolate—Jalapeño Ice Cream
3 cups half-and-half
1 jalapeño chile, stemmed, seeded, and julienned
10 ounces bitter sweet chocolate, finely chopped
3 eggs
3/4 cup sugar
1 cup heavy cream
1/2 cup pecans, toasted

White Chocolate Sauce
1/2 cup heavy cream
8 ounces white chocolate, finely chopped

Candied Pecans
1 1/2 cups water
1 1/2 cups plus 1/3 cup sugar
1 1/2 cups pecan pieces

Do Ahead: The white chocolate sauce can be made up to 3 days ahead, covered, and refrigerated. Rewarm the sauce in a double boiler before serving. The candied pecans can be made up to 1 week ahead.

For the ice cream: In a saucepan over medium-high heat, bring the half-and-half and jalapeño to a boil. Remove from the heat and add the chocolate. Let sit for 1 or 2 minutes and then stir until the chocolate is melted and incorporated into the half-and-half. Let cool and refrigerate overnight.

Strain the half-and-half mixture and discard the jalapeño. In a large bowl with an electric mixer, beat the eggs and sugar at medium speed until fluffy and light in color. Turn the mixer to low and mix in the chocolate mixture, cream, and pecans. Transfer to an ice cream freezer and freeze according to the manufacturer’s directions.

For the white chocolate sauce: In a small pan over medium heat, bring the cream to a boil. Remove from the heat and add the white chocolate. Allow to sit 1 or 2 minutes and then stir until the chocolate is completely melted.

For the candied pecans: In a saucepan over high heat, combine the water and 1 1/2 cups of the sugar and bring to a boil; boil for 2 minutes, or until the sugar is dissolved. Add the pecan pieces and boil for 2 minutes more. Drain the pecans well. Place the remaining 1/3 cup sugar in a bowl and add the warm pecans. Toss well, coating evenly, and spread them on a baking sheet lined with parchment paper. Allow to dry about 2 hours; use immediately or store in an airtight container for up to a week.

Assembly: Place 2 scoops of ice cream in each bowl. Drizzle the white chocolate sauce and sprinkle candied pecans on top.

Recipe from Janos Wilder, owner chef of four star Janos’ Restaurant in Tucson, AZ.

Fenzl, Barbara Pool (with Jane Horn). 1999. Savor The Southwest. San Francisco: Bay Books, p. 173.

Crema

2005-09-14T11:03:00.000-07:00

Crema (Crème Fraîche)

2 cups heavy cream (preferably not ultrapasteurized)
3 tbs. cultured buttermilk or plain yogurt (with active cultures)

Combine the cream and yogurt and let it stand, loosely covered, at room temperature for 12 hours. The cream will thicken and become acidic. Cover it and refrigerate it until you are ready to use it.

The crema will thicken further and will easily keep for up to two weeks in the refrigerator. Unlike sour cream, crema can be boiled, and unlike sour cream, crema softens and melts when used in baking.

Enchilada Suizas

2005-09-14T10:27:00.000-07:00

By request, I'm posting my recipe for Enchiladas Suizas. These have been a favorite of my children and guests for several years.

If I'm not mistaken, this style of enchilada first appeared (commercially, at least) at Sanborn's restaurant in Mexico City.

The tomatillo sauce is tart, and acidic, and pairs wonderfully with the Monterrey Jack cheese and crema, a cultured cream often used in Mexican cooking. Unlike sour cream which clumps when baked, crema melts into the dish, wedding itself to the other ingredients.

After posting this recipe, I will post instructions for making the crema.

In this recipe, I recommend using Herdez Salsa Verde for convenience. When time permits, I DO make my own salsa for the dish from fresh ingredients. I will post my recipe for that later, as well.

In the meantime, for your culinary delight...

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Enchiladas Suizas

4 cups shredded chicken
1 lb. Monterey Jack cheese, shredded
16 oz. jar Salsa Verde (tomatillo and green chile sauce—Herdez is my favorite), extra salsa is a plus
1 cup minced onion
12 - 6 in. corn tortillas
1 pint crema

2 cups shredded Romaine lettuce for garnish

In a skillet, warm about 1/2 inch vegetable oil over medium heat. Using tongs, immerse the tortillas one at a time in the oil, turn them, and transfer them to absorbent paper. The tortillas should be in the oil no more than a few seconds, and the oil should be hot enough to soften the tortillas but not so hot that the edges begin to crisp.

Spread some of the tomatillo sauce in the bottom of a large shallow baking dish. A standard 9 X 13 inch baking dish is a tight fit for 12 rolled and filled enchiladas. Or you can make the enchiladas on 4 individual oven proof serving dishes.

Preheat oven to 375°F.

Warm some of the salsa in another skillet. Using the tongs, dip a tortilla into the tomatillo sauce, then lay the tortilla on a plate. Spread about 1/3 cup of the shredded chicken across the lower third of the tortilla. Season the meat lightly with salt, sprinkle some of the minced onion on the meat, and top it with some of the grated cheese. Roll the enchilada and lay it, seam side down, in the baking dish. Repeat with the remaining tortillas, chicken, etc., leaving about a cup of the cheese. Spread the remaining tomatillo salsa over the enchiladas. Sprinkle the remaining grated cheese over the enchiladas, and drizzle the crema over them.

Bake for about 20 minutes, or until the enchiladas are heated through, the cheese is melted, and the sauce is bubbling. With a wide spatula, transfer the enchiladas from the large baking dish to heated plates and serve immediately.

When serving these as a pre-plated meal, I assemble the enchiladas right on individual oven-proof plates and pop them in the oven. Then the other sides and garnishes are added after they come from the oven.

Mexican Fried Rice to go with the Carnitas

2005-09-08T08:20:00.000-07:00

One of my daughters' favorite accompaniments to the Carnitas a la Casera posted below is Mexican Fried Rice. The recipe here is from Maria Villalobos, dear friend, Zapoteca from Juchitan, Oaxaca, and a wonderful cook. Maria makes my absolute favorite Mole Negro--the traditional black mole of Oaxaca.

Her cookbook listed below also has the only recipe for whole armadillo baked in it's shell that I've ever seen. Now if I could just find a fresh armadillo...

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Mexican Fried Rice

Yield: 6—8

1 cup rice
1 small onion, chopped
1 tomato, chopped
1 garlic clove, chopped
½ cup peas
½ cup carrots, finely chopped
3 cups hot water, chicken broth, or pork stock

Slightly cook the peas and carrots in water, drain and set aside.
In a Mexican pottery cazuela, electric frying pan, or other heavy container, heat ¼ cup oil. Stir in the rice. Continue to stir the rice until it is slightly yellow and gives off a hollow sound as it is stirred.
Stir in the tomato, onion, and garlic, and fry well stirring occasionally (about 5 minutes).
Add the liquid, carrots, peas, and 1 ½ teaspoon of salt. Stir well, and do not stir again until the dish is done.
Cook until no liquid can be seen when the rice is parted in the middle.
Test the rice for doneness. If the liquid has disappeared, and the rice on top is not soft, sprinkle ¼ cup hot liquid over the top and continue to cook.

Adapted from: Villalobos, Maria. 1985. Maria’s Culinary Secrets: Zapotec Cookery from Southern Mexico. Page 13.

Carnitas a la Casera: I

2005-09-06T23:17:00.000-07:00

This recipe's posted for my friend and co-worker, Kira.

Kira and family were at the house one night for a party. Kira let me know she didn't eat meat other than chicken. Unfortunately, the meal was built around two styles of carnitas, a savory pork, which is eaten with tortillas and Mexican side dishes such as guacamole, refried black beans, mexican fried rice, etc.

Not too long afterwards, Kira let me know that both she and her daughter wanted the recipe! LOL...

The recipe I've used for many years for basic carnitas is posted here. In a future post, I'll put up the really special style that comprised the second carnitas offered that night.

The carnitas prepared this way are very savory, versatile, and may be frozen with some of the liquid for storage.

Note: I usually do this to a pork butt or shoulder of around 4 lbs. rather than the two in Hansen's original recipe.

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Carnitas a la Casera

Yield: About 4 cups of shredded meat

2 lbs. Pork butt
½ medium onion, cut in half
1 large garlic clove
1 teaspoon salt
¼ teaspoon dried leaf oregano, crushed
¼ teaspoon ground cumin
Salt or garlic salt

1. Place meat in a 3-quart saucepan. Add water to cover, onion, garlic, salt, oregano, and
cumin. Bring to a boil; reduce heat. Cover and simmer 2 hours.

2. Preheat oven to 350F (175C). Drain meat, reserving broth for another use. Place meat
in a baking pan. Sprinkle meat evenly with salt or garlic salt. Bake 45 minutes. Remove
from oven.

3. While still warm, use 2 forks to shred meat.

Hansen, Barbara. 1980. Mexican Cookery. NY: Dell Publishing Co., Inc., pp. 225-26.

Johanna's Chipotle Potato Salad

2005-09-05T23:39:00.000-07:00

This smoky zesty dish is named for one of my middle daughter, Carissa’s, best friends from Canyon Del Oro High School in Tucson, AZ, Johanna Ingram. She was at our house one morning as I was experimenting with adapting my chipotle pasta salad to a potato salad recipe. Johanna loved the result so much that she asked me to provide it for her high school graduation party. So, it bears her name.

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Johanna’s Chipotle Potato Salad

3/4 cup extra virgin olive oil
3/8 cup red wine vinegar
1 tsp. salt
¼ tsp. coarse black pepper
2 tsp. Dijon mustard
2 tsp. minced garlic (two large cloves)
2 chipotle peppers (with a little of the adobo sauce if desired)

3-4 pounds potatoes for salad
1 1/2 cup grated parmiggiano reggiano, asiago, or romano cheese (or other similar cheeses)
5 sun dried tomatoes
2-3 oz. fresh spinach (preferably baby spinach), stemmed
1 small to medium red onion, finely diced

Cover the whole potatoes with cool water. Bring to a boil and lower to a simmer until a fork easily pierces them, about 20-30 minutes. Drain the potatoes and let them cool until you can peel them and cube them into approximately 1inch cubes. It’s best to do this job when the potatoes are still so hot you can barely handle them. When warm, the potatoes will absorb more of the dressing and thus the flavor.

While the potatoes are cooking, combine the olive oil, red wine vinegar, salt, coarse black pepper, Dijon mustard, garlic, and chipotle peppers in a blender and puree into a smooth dressing.

When the potatoes are cubed, fold 1/2 to 2/3 of the dressing into the potatoes while they are still warm and let stand for 15 minutes. Cut the sundried tomatoes in half lengthwise, stack and julienne. Roll the spinach and cut into a chiffonade. Chop the strands roughly into thirds. Sprinkle the red onions, sun dried tomatoes, spinach, and cheese over the top of the potatoes. Pour the rest of the dressing over everything. Squeeze the lime juice over that and mix thoroughly. Season to taste with salt and pepper.

Dale Savage May 2003

Mediterranean Pasta Salad

2005-09-02T23:41:00.000-07:00

Over the years, I've developed or personalized many recipes. In fact, I've usually tried to develop at least one "thematic" recipe from the various places where I've lived over the years. Sometimes, that's meant that I merely found an excellent regional recipe and added it to my repertoire, but more often it meant that I started with something typical of a region and developed my own version.

The pasta salad recipe that follows is one of the all time "winners." I started with a pasta salad recipe from Jane Peterson's Anything but Plain Jane Cookbook. (Jane, a local librarian in the Tucson area, grew up in a catering family on the east coast. Her self-published cookbook has many excellent recipes from her catering background.) Starting with Jane's basic recipe, I punched up the flavors in several areas, and then I took the dressing in a whole new Southwestern direction with Chipotle peppers and fresh limes.

What follows is a recipe my daughters won't let me leave behind. I also developed a potato salad based on a modified version of the pasta salad dressing. I intend to publish that in another posting.

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Mediterranean Pasta Salad

3/4 cup extra virgin olive oil
3/8 cup red wine vinegar
1 tsp. salt
¼ tsp. coarse black pepper
2 tsp. Dijon mustard
2 tsp. minced garlic (two large cloves)
2 chipotle peppers (with a little of the adobo sauce if desired)
1 lb. medium pasta shells
Salt for pasta water
1 cup sliced black olives (or whole, pitted black olives, quartered)
5 or 6 sun dried tomatoes, soaked in water if necessary, blotted dry & cut into thin strips
3 or 4 Roma tomatoes, chopped
1 1/2 cups coarsely grated asiago cheese (or combination of asiago and freshly grated parmiggiano regianno)
5-6 oz. bag of fresh spinach, cleaned, stems removed and cut into chiffonade (baby spinach if available)
2 or 3 fresh limes

Combine oil, vinegar, salt, pepper, mustard, garlic, chipotles, and the juice of one lime in blender. Puree.

Cook pasta in salted water. Add to bowl with dressing and toss, adding sun dried tomatoes and olive slices. Let cool about 10 minutes. Add cheese. Toss well and let cool 10 minutes longer before adding fresh tomatoes and spinach. Add salt and coarse ground black pepper to taste. Cut the remaining limes into sections and serve on the side so people can accent their individual servings with lime.

This makes about 4 pounds or 16 side-dish servings.

Options:

-- To serve as a main dish, add one or two chicken breast halves, grilled or baked in a 350° F. oven for 25 minutes, cut into small cubes or strips.

-- Add other ingredients to taste such as diced avocado, diced red onion, toasted seeds and nuts, etc.

Food, wine, coffee, and everything for the gastronome

2005-09-02T23:18:00.000-07:00

Well... at long last, this food, wine, coffee, etc. blog begins!

This area has the potential to become my largest blog. I intend to post recipes here, write about food, wine, and coffee, and just generally have a good time with this area of my blog.

I know for sure that I intend to post on what goes into brewing a great cup of coffee. I'm also planning posts on how to steam milk for a great latte--mostly about how to build structure by causing the protein strands in the milk to slip rather than just introducing air bubbles into the milk. I'll also talk about various brewing methods, and about how coffee tasting like wine tasting can build an appreciation for great coffees from around the world. If I can find them somewhere in my boxes, I might even include photos of visits to coffee plantations in Mexico and Papua New Guinea and to the Hershey cacao plantation in Belize.

But the first post will be one of my recipes that people are constantly asking me for...