Tuesday, September 29, 2009
I went off in search of a recipe for Tinga Poblana online and I found a pretty decent recipe online from the Homesick Texan. I frequent this blog often and cook up a lot of the recipes our Homesick friend posts. I have yet to be disappointed. You should definitely check this blog out.
1 pound of pork shoulder or tenderloin, cut into 1-inch cubes
1 pound of Mexican chorizo (do not use Spanish chorizo. It’s a completely different meat. )
1 bay leaf
1 large onion
5 cloves of garlic
3 chipotle peppers in adobo
1 cup of peeled ripe Roma tomatoes (about 4). You can use canned ones if tomatoes aren’t in season
1/2 teaspoon of Mexican oregano
1/2 teaspoon of thyme
1/2 cup of cilantro
3 tablespoons of either sugar, brown sugar or maple syrup
1 avocado thinly sliced
1 lime cut into wedges
First you want to brine your pork for at least four hours.
Place brined pork in a large pot with half the onion (uncut), the bay leaf, a clove of garlic and enough water to cover. Bring to a boil and then simmer for 45 minutes until tender.
Take out cooked pork (save the cooking water) and when cool shred it. Set it aside.
Dice the other half of the onion and mince the three remaining garlic cloves.
Cook the chorizo out of its casing in a dry skillet until brown, about eight minutes. Carefully tilting the skillet, drain the oil to one side and then remove the chorizo.
Puree the tomatoes in a blender with the three minced garlic cloves and chipotle peppers with adobo.
Transfer the chorizo oil to a pot, and then cook the onions in the oil on medium for about five minutes or until soft and then add the tomato-chipotle puree, Mexican oregano and thyme.
While I was cooking this recipe up I started to think the ingredients sounds a LOT like a salsa I make from the Herdez Salsa Casera. The Salsa Casera has all the tomatoes, onions, garlic and cilantro this recipe calls for and I throw it in a blender and add a chipotle pepper in adobo sauce for added heat and flavor. When I had my first taste of this meal...it tasted like I had put my salsa on top of nicely cooked pork and chorizo. It was good!
Even though the Tinga Poblana at the Red Iguana doesn't have chorizo in it and isn't served on a tostada or tortilla chips...I'll take this recipe as a substitute in the mean time.
Sunday, September 27, 2009
When Alex got is first taste of these waffles he said, "They taste like pumpkin pie!" They were indeed yummy! Just in case you are thinking of skipping the step of separating the eggs and beating the egg whites...DON'T! It is totally worth it. These waffles were fluffy!
Welcome to open pumpkin season!
Tuesday, September 22, 2009
1 cup sour cream
1 teaspoon baking soda
4 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 teaspoon salt
1 cup butter
1 cup raisins (optional) - I used cranberries instead of raisins.
In a small bowl, blend the sour cream and baking soda, and set aside.
In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened.Mix in the raisins...or cranberries in my case.
Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom. If you read my blog often, you'll know there is always a little trauma in the making of yummy food. The trauma of this dish involved the binding of the scone batter. The reviews on Allrecipes.com mentioned the crumbly nature of these scones and gave some suggestions to change the texture. When it came time to turn the dough out and knead it, the trauma began. This dough was CRUM-BLY! I tried molding it together and cutting it, but the pieces just crumbled apart. Fortunately I own a handy-dandy scone pan that came to my rescue. I stuffed the scone batter into my pan and crossed my fingers. These babies came out PERFECT! They were so yummy and perfectly crumbly! You can add whatever flavors to this recipe you want...chocolate chips, orange rind, vanilla bean. This is a GREAT starter recipe. I will definitely be making this one again and again.
Wednesday, September 16, 2009
1 medium onion, chopped finely
Eat it out of the serving bowl. Faint. Repeat as needed.
Friday, September 11, 2009
As a result of giving birth and moving...I have become a stay-at-home mom. I will wait for the laughing to subside. Yes, for those who know me, this is pretty comical. I have always been the career, working girl with ambitions that would take me to the moon and back...and now I stay at home and make my husbands lunch in the morning. An added bonus to the stay-at-home mom thing is I get more time to cook! WHOOHOO!!!! Each week I am scouring the net in search of new fun recipes with the full intent of posting all our yummy meals here. I have to tell you all...the reason I started this blog was so I could show off to my father the new dishes I was cooking. He loves to cook and we like to call each other and brag about the good stuff we make. Now that we live far away...we need it even more.
O.K., let's get past all the nostalgia and get to cooking! I was searching out chicken recipes because I got a raging deal on chicken breasts at Safeway and scored this recipe from Tarts and Calories.
Roasted Chicken and Corn Chowder:
2 cups shredded roasted chicken - instead of purchasing a rotisserie chicken, I baked my chicken breasts in the oven at 350 degrees F for 30 minutes.
1 red pepper, diced
1 potato, diced
2 strips bacon, sliced in 1-inch pieces
1 tsp dried thyme
3 cups frozen corn
3 cups chicken stock
2 cups milk
1 tbsp Tabasco
Cilantro for garnish
In a large stock pot, fry the bacon until crispy and the fat renders out. Scoop out the bacon and set aside on a paper towel lined plate. Into the pot of yummy, yummy bacon fat, add the potatoes, pepper and corn. Cook for five minutes and add in the stock, milk, thyme and Tabasco sauce. Bring to a boil and lower heat to a simmer. Let simmer for 10 minutes until potatoes are tender. Using an immersion blender, puree the mixture. I left it a little chunky in this case, but it's up to you how smooth you'd like it. If you don't own an immersion blender, use a regular one and just puree half of it, if you want a rustic texture.
Then toss in the chicken, bacon pieces and the juice of one lime. Season with desired amount of salt. Garnish bowl with another squeeze of lime and some cilantro. I added a little bit of white onion and garlic to this recipe...because lets face it...what isn't made better with a little onion and garlic? I also left out the thyme because I thought we had some and realized too late that we didn't. I made Alex do my grocery shopping this week and he scored me nice thick pieces of bacon...this recipe is worth making just to smell the bacon cooking in the pan. Oh goodness!!!! I was going to forgo using the immersion blender on half the soup, but when I added everything it needed something to thicken it up, so I gave in. It turned out pretty good.
So the stove top in the house that Alex and I purchased has one temperature...high! It doesn't matter what you set the temperature to it always cooks it at high. I set the temperature to below medium and went to change Kate's diaper and came back to a boiling pan that was almost overflowing. YIKES! I can't wait to get our new gas stove!
Overall, I think this was a decent recipe. Alex told me more bacon would make it better. :) Next time I try this one I am going to play with it a little.
Thursday, September 3, 2009
1 small red onion, chopped
2 packages Italian dressing seasoning