Tuesday, January 27, 2009
This is my mother-in-law's specialty:
Friday, January 23, 2009
In the meantime, combine the brown sugar, vinegar, Dijon and beef stock in a small bowl and stir until the sugar is dissolved. Add this mixture to the pot and cook until reduced and thickened, 15-20 minutes.
Thursday, January 22, 2009
12 ounces fideos (bundled vermicelli)
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican
1 teaspoon New Mexican chili powder
1 bay leaf
1 1/2 cups canned whole tomatoes
1 to 2 chipotles en adobo sauce, minced
1 1/2 cups chicken broth, homemade, or low-sodium canned
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded smoked turkey
1 cup coarsely grated cheddar cheese (4 ounces)
Mexican crema, or sour cream thinned with a bit of milk, optional
Preheat the oven to 375 degrees F.
Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate.
Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey.
Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top.
Wednesday, January 21, 2009
It's not quite grilling season (it's 32 degrees outside right now) so we decided to try steaks in a skillet tonight (sorry dad). Cook's Illustrated says to make sure the pan gets really hot (on high for three minutes) and then turn the heat to medium- high and add the steaks. Cook 4 min on the first side (do not move) then flip and cook for 4 (rare) 5 (medium-rare) or 6 (medium) min. We found that was not enough time so we did an additional flip for 5 min.
Saturday, January 17, 2009
Friday, January 16, 2009
I had these tacos for the first time at my friend Chiara's house in Tucson. Her mom puts uncooked meat in the corn tortillas before frying. I was worried about not getting the cooking temp/time right so I first browned the meat in a skillet and mixed in some refried beans to make the mixture easier to spread in the tortilla. You add a few heaping spoonfuls to each corn tortilla (I also added some mozz cheese), fold over the tortilla and add to hot oil in a skillet. The oil was on medium heat and already hot when the tacos go in (make sure it sizzles when the tacos are added). After they were cooked we filled them with tomatoes and lettuce.
Sunday, January 11, 2009
Saturday, January 10, 2009
Thursday, January 8, 2009
Tuesday, January 6, 2009
My beautiful sister Becky shares a love for good recipes. She introduced me to this tasty pizza which is just chicken breasts- cubed, cooked and then rolled in chipotle adobo sauce. Make pizza dough or buy the kind already made. Top it with tomato sauce, the chicken, a chopped onion and bell pepper and cheese. We made our favorite homemade deep dish crust again.