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November, 2009

  1. White Bean Chicken Chili

    November 16, 2009 by Mario

    Here is the recipe I use for our Christmas/Birthday Chili Party.

    Ingredients

    • 2 tablespoons vegetable oil
    • 1 pound diced, cooked chicken meat (I use thigh meat, and brown it before adding it to the pot)
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 (14.5 ounce) can chicken broth
    • 1 (18.75 ounce) can tomatillos, drained and chopped
    • 1 (16 ounce) can diced tomatoes
    • 1 (7 ounce) can diced green chiles
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground coriander seed
    • 1/4 teaspoon ground cumin
    • 1 (15 ounce) can white beans
    • 2 ears fresh corn
    • salt to taste
    • ground black pepper to taste
    • 1 lime, sliced

    Directions

    1. Dredge the chicken in flour and brown in oil.
    2. Set chicken aside and cook onion and garlic until soft.
    3. Stir in broth, chicken, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for an hour.
    4. Add corn and beans; simmer 10 minutes. Season with salt and pepper to taste.
    5. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

    You can also increase the heat of the recipe by adding a couple chopped serrano or jalapeño chiles to the mix, or use them as add-ins if not everyone in your group is in to extra spicy food.

    Category Recipes | Tags: | No Comments

  2. Savory Corn Pancakes

    November 2, 2009 by Mario

    I’ve been looking for these since I had some at the restaurant in the San Antonio Botanical Gardens. I just found this recipe. I’ll post some pics when I try them.

    Ingredients

    • 2 scallions, thinly sliced
    • 1/3 cup red bell pepper, small dice
    • 3 tablespoons cilantro, minced
    • 8 ounces corn kernels
    • 1/2 c milk
    • 1/2 c unbleached all purpose flour
    • 1/2 c cornmeal
    • 2 eggs
    • 1 egg yolk

    In a medium bowl, combine flour and cornmeal. Set aside.

    Combine corn and milk in food processor or blender and process until smooth.

    Beat in eggs and yolks.

    Stir in dry mixture.

    Fold in scallions, bell pepper, and cilantro.
    Heat heavy skillet (you can’t beat cast iron!) to medium high heat with a little bit of vegetable oil.

    Spoon about two tablespoons of batter into the pan and smooth out a little to form a round.

    Cook like a pancake, browning both sides—about three minutes per side.

    Serve as a side for grilled meats, as a topped, blini-like appetizer, or, as a main course covered with black beans and herbs.

    Makes about ten four-inch pancakes.

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    Category Found Recipe, Home Cookin', Recipes | Tags: | No Comments