Yum!

White Bean Chicken Chili

16 Nov

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

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

Comments 0 Comments
Categories Recipes
Author Mario

Savory Corn Pancakes

2 Nov

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.

Comments 0 Comments
Categories Found Recipe, Home Cookin', Recipes
Author Mario

With the 4th Annual Mario’s B-Day-Q recently past, I thought I’d pass on the dry rub I use for my brisket. This is by no way a secret, I adapted the recipe from one that Bobby Flay uses in his Boy Meets Grill show on the Food Network.

This rub is not only good on brisket, but it goes great on steaks, chicken and pork.

I mix everything in a 1-to-1 ratio:

Kosher Salt
Coarse Ground Black Pepper
Ground Cumin
Ground Coriander
Dried Thyme
Garlic Powder
Ancho Chile Powder
Chipotle Chile Powder
Paprika

I dump it all into an old coffee can and shake it up until it’s evenly mixed.

The night before I’m smoking my brisket I will slather it with yellow mustard, then sprinkle the rub liberally on all sides of the meat. Wrap it all in foil and let it sit in the refrigerator over night to absorb all the flavors.

Comments 0 Comments
Categories Home Cookin', Recipes
Author Mario

Cuban Party Recipes

20 May

I know this is late, but here are some of the recipes I made at our Cuban/Mambo themed party.

Herbed Mojo Chicken

I adapted this from a recipe I found on Recipezaar.com.

Ingredients
3 lbsChicken Wings (skin on)
1 tbsplime zest
1/4 cuplime juice
3garlic cloves, finely chopped
2 tbspchopped fresh coriander
2 tbspchopped fresh basil leaves
1 tspred pepper flakes (to taste)
salt
1/4 cupolive oil
Cuban Mojo
2 tbspchopped fresh parsley
2 tbspchopped fresh coriander
2 tbspchopped garlic
salt
¼ cupfresh lime juice
¼ cupfresh orange juice
1 tsphot pepper sauce
¼ cupolive oil

Trim fat and extra skin from wings. Combine lime zest and juice, garlic, herbs, red pepper flakes, salt and 3 tbsp oil in a bowl. Toss with chicken and marinate for 1 hour on the counter or up to 4 hours, refrigerated.

Preheat oven to 400Â°F

Heat remaining oil in non-stick skillet. Drain chicken, add the pieces skin-side-down, do not crowd the pan. Fry 3 minutes. Turn over and fry 1 minute more. Continue browning remaining chicken.

Place on rack in oven over a baking sheet and bake 20 minutes or until juices are clear.

To make the mojo:
Combine all ingredients except olive oil in bowl. Heat olive oil in a pot until very hot. Pour olive oil over mixture. Cool and reserve until needed. Serve chicken drizzled with mojo sauce, or keep sauce on the side for dipping.

Cuban Bread

This is the bread recipe I used to make the Cuban Sandwiches with from Recipezarr.com

Ingredients
3packages active dry yeast (eg Fleischmanns)
4tspsbrown sugar
2 cupswater
5–6 cupsbread flour, divided
1 Tbspsalt
cornmeal, for sprinkling on baking sheet
1egg (or 1 egg white mixed with 1 tablespoon water, for egg wash)
3/4 cuphot water

Combine yeast, brown sugar and warm water in a large mixing bowl; stir to mix. Stir in 2 cups of the flour; beat well. Let stand 10 minutes for yeast to develop. Stir in salt. Add remaining 3 to 4 cups flour, about 1 cup at a time, stirring after each addition, until a stiff dough forms.
Turn out dough onto a lightly floured surface. Knead 8 to 10 minutes, adding more flour as needed to keep dough manageable. Dough should be smooth, elastic and not sticky.

Oil the surface of the dough and put it in the rinsed mixing bowl. Cover and let rise in a warm, draft-free place 45 to 60 minutes, or until doubled in bulk.

Punch down dough. Knead lightly. Form into two long loaves.

Sprinkle cornmeal on a baking sheet; place loaves on baking sheet. Let rise, uncovered, 10 minutes. Using a sharp knife or razor blade, make 3 or 4 diagonal slashes in the top of each loaf. Brush loaves with egg wash.

Place on middle shelf of a cold oven. Place a shallow pan on the bottom shelf; pour hot water into pan. Set oven temperature at 400 degrees and bake 30 to 35 minutes, or until loaves are well browned and sound hollow when tapped. Remove from baking sheet and let cool on wire racks.

Note: For the best results, this recipe requires bread flour. All-purpose flour works, but it often produces a low loaf if it is not kneaded thoroughly. Notice the absence of oil or butter in the dough, which makes the bread crustier. This bread is so good you won’t have to worry much about leftovers, but if you think you’ll use only one loaf within a day, don’t freeze the other—just give it away!

Cuban Sandwiches

Ingredients
Sliced Cuban Bread (see above)
Shaved Ham (I used Serrano, a Spanish ham)
Thin sliced Salami (I used Geona Salami)
Slices Swiss Cheese
Thin sliced Red Onion
Sliced Dill Pickles
Dijon Mustard
Butter

No quantities/measurements given since, this all depends on how big or how many you want to make. The steps are pretty easy:

Have 2 cast iron skillets heating on the stove, make sure one is larger, since you will be stacking them to press the sandwiches
Slice the bread about 3/8 to 1/2 inch thick and spread both sides with mustard
Pile on the meat
Put a slice or two of cheese
Add the onions and a good hand-full of pickles (the more the better)
Close the sandwich and slather both sides with butter
Place the sandwich on the larger skillet, cover with foil and press the smaller skillet down on it. Both skillets should be hot so it will toast on both sides simultaneously. (If you must you can use your new-fangled pannini press, but it won’t be as fun)
Once the bread is nice and toasty and there is cheese coming out the sides, your sandwich is ready, enjoy!

There they are. We had a great turn-out and everyone seemed to enjoy themselves. If you were there, thanks for coming!

Comments 1 Comment
Categories Home Cookin', Recipes
Author Mario

Margaret’s Southwestern Turkey Pot Pie with Cornbread Crust

7 Nov

This is what Margaret Engel brought to the party:Â

“This recipe was adapted from The 150 Best Slow Cooker Recipes by Judith Finlayson. I didn’t like her cornbread crust, so I used Jiffy instead. Nobody makes cornbread like Jiffy!

Southwestern Turkey Pot Pie with Cornbread Crust

Ingredients
1 Tbsp vegetable oil
2 lbsskinless turkey breast, cut into cubes
1large portobello mushroom, sliced
2medium onions, finely chopped
4large carrots, peeled and chopped
4stalks celery, diced
2jalapeno peppers, finely chopped
2 tspcumin
1 tspsalt
1 tspcracked black peppercorns
2 Tbspflour
1 cancondensed chicken broth (10 oz.), undiluted
Crust
1 boxJiffy corn muffin mix (8.5 oz.)
1egg
1/3 cupmilk
2green onions, finely chopped

1. In a skillet, heat oil over medium-high heat. Add turkey pieces, in batches, and brown. Using a slotted spoon, transfer to slow cooker stoneware. You’ll need one of the larger slow cookers (5 quart).

2. Add mushrooms to skillet and saute until they begin to lose their liquid. Transfer to stoneware. Reduce heat to medium-low and add onions, carrots and celery to pan. Stir, cover and cook about 10 minutes until soft. Increase heat to medium. Add jalapeno, cumin, salt and pepper and cook, stirring, for one minute. Add broth and cook, stirring, until thickened.

3. Pour mixture over turkey and mushrooms and stir to combine. Cover and cook on Low for 7-9 hours or on High for 4-5 hours.

4. To make crust, follow directions on Jiffy box, blending in chopped green onion before spooning over turkey mixture in cooker. You can sprinkle some shredded cheddar cheese on top if you’d like. Cover and cook on High for 45 minutes.

If you like spicier dishes, just add another jalapeno and a dash of cayenne. If anyone is on a gluten-free diet, I’ve modified this recipe successfully and would be happy to share the GF version.”

Thanks for sharing, Margaret!

Comments 0 Comments
Categories Home Cookin', Recipes, Restaurants
Author gin

White Bean Chicken Chili

Ingredients

Directions

Savory Corn Pancakes

RrrrrrruuuuuuuB!!

Cuban Party Recipes

Herbed Mojo Chicken

Ingredients

Cuban Mojo

Cuban Bread

Ingredients

Cuban Sandwiches

Ingredients

Margaret’s Southwestern Turkey Pot Pie with Cornbread Crust

Ingredients

Crust

Blogroll

Archives