November 12, 2010
This was interesting. It has a lot of potatoes (which I’m not supposed to have) and very few flavorings (salt, pepper and cilantro). I can’t imagine making this without an electric slicer or good mandolin.
Bistec Ranchero, from A Gringo’s guide to Mexican Cooking, pg. 73
1 T salt
½ tsp freshly ground pepper
1 lb breakfast steak (round steaks thinly sliced)
2 T corn oil
1 white onion, thinly sliced
2 cloves garlic, minced
1 lb white potatoes, thinly sliced
2 beefsteak tomatoes, thinly sliced
a few sprigs of cilantro, finely chopped
Mix together the salt and pepper and generously coat the steak and shake off the excess.
Pour the oil into a large unheated skillet. Layer all of the onions, then the garlic, then the potatoes, then the tomatoes, then the cilantro. Finally add the beef to the skillet in one layer. It is important the steaks do not overlap. Do not do two layers, make two batches if needed.
Cover the skillet, place on the burner and turn the heat to medium. Slow-cook without stirring until the beef is fully cooked and the potatoes are tender, about 30 minutes. Serve with corn tortillas, jalapenos en escabeche (pickled) and refried beans.
How I did it: I didn’t have breakfast steaks so I used a petit sirloin I had frozen. I let it partially thaw and sliced it to ¼ inch thick. I marinated it with balsamic vinegar in hopes of tenderizing it a bit. It didn’t work. The steak was hard and somewhat dry. So don’t substitute steaks!
This has a mild but nice flavor. With all the moisture released from the potatoes and tomatoes, I think you could reduce the oil to 1 T.
I think this could have a few adjustments and be more Mediterranean or Italian. Add more herbs, use olive oil, add some olives to the mixture… don’t know, but it seems worth experimenting with.
It would also be good as a breakfast casserole with poached or scrambled eggs.
I served it with Charro beans (July 4). This time I used great northern beans and beef steak tomatoes. Mistake. The tomatoes got too mush when broiling and couldn’t be diced. The white means change the flavor quite a bit compared to the pinto beans. Not nearly as good as the first time I made it. Word to the wise: Always use roma tomatoes for this dish!
Friday, November 12, 2010
Wednesday, November 10, 2010
Moroccan Chicken with Green Olives & Preserved Lemons
November 9, 2010
I love this. The sauce was so tasty! It took longer to prep than I thought, so don’t try this when you’re rushed.
Morocccan chicken with green olives & preserved lemons, in All About Braisining, by Molly Stevens, pg 169
Spice Mix:
½ tsp ground ginger
½ tsp cumin seeds, toasted and ground
½ tsp freshly ground pepper
¼ tsp sweet Hungarian paprika
¼ tsp crushed red pepper flakes
1/8 tsp saffron threads
The braise:
½ cup green olives in brine
one 3-4# chicken, cut into pieces
2 T extra virgin olive oil
1 T unsalted butter
coarse salt
1 medium yellow onion (about 6 oz), thinly sliced
3 garlic cloves, thinly sliced
¾ cup water
1 lemon, halved
1/3 cup mixed chopped flat-leaf parsley and cilantro
1 whole (4 quarters) salt-preserved lemon*
freshly ground pepper
In a small bowl, combine the spices for the spice mix. In a separate bowl, cover the olives with water and set aside.
Rinse the chicken pieces in cold water and pat dry (completely dry). In a large, deep sided skilled or shallow braising pan, heat the oil and butter until hot. Lightly salt the chicken pieces. Add the chicken in one layer to the hot oil and brown for about 6 minutes. Remove the chicken and set aside on a plate, brown the remaining chicken pieces. Remove and set aside.
After the chicken is browned, pour off all but 1 T of the oil from the pan. Add the onion and garlic and brown for about 3 minutes. Add the spice mix and sauté for 1 minute longer.
Add the water to the pan, stir and scrap the bottom of the pan to loosen any browned bits. When the water begins to boil, add the chicken legs, thighs and wings. Cover the pan. Reduce the heat to low and simmer for 10 minutes. Add the chicken breasts atop the chicken and squeeze the juice of ½ lemon over the chicken, add ½ the chopped herbs. Cover and simmer for 20 minutes longer.
While the chicken braises, prepare the olives and preserved lemon. Drain the olives. If they need pitted, crush them with the flat side of a large knife and remove the pit. If they don’t, remove the stuffing (pimento) and cut the olive almost in half so it lays flat. Rinse the preserved lemon peel and remove any pulp. Cut into ½ inch pieces.
*If you don’t have preserved lemons, use the lemon zest of one whole lemon.
After the chicken has braised for 30 minutes total, turn the pieces and add the olives and lemon. Replace the lid and simmer for 10-15 minutes longer or until the thighs are done (the juices will run clear when pierced with a sharp knife). Transfer the chicken to a plate and cover with foil to keep warm. Raise the heat in the pat to bring the juices to a boil. Add the juice of the remaining lemon. Boil for about 6 minutes or until reduced by half.
Drain into a fat separator. Return the olives, onion, etc to the pan and stir in the remaining chopped herbs. After the fat has separated from the broth, return the broth to the pan with the vegetables.
Serve the chicken with the sauce over top.
Be careful about the salt because the preserved lemons and olives are salty.
I followed the recipe exactly and it was wonderful. I didn’t do my preserved lemons right and they have way too much salt, so I soaked them a bit before adding them to the dish to try to bring the salt level down.
This is definitely a keeper!!
I love this. The sauce was so tasty! It took longer to prep than I thought, so don’t try this when you’re rushed.
Morocccan chicken with green olives & preserved lemons, in All About Braisining, by Molly Stevens, pg 169
Spice Mix:
½ tsp ground ginger
½ tsp cumin seeds, toasted and ground
½ tsp freshly ground pepper
¼ tsp sweet Hungarian paprika
¼ tsp crushed red pepper flakes
1/8 tsp saffron threads
The braise:
½ cup green olives in brine
one 3-4# chicken, cut into pieces
2 T extra virgin olive oil
1 T unsalted butter
coarse salt
1 medium yellow onion (about 6 oz), thinly sliced
3 garlic cloves, thinly sliced
¾ cup water
1 lemon, halved
1/3 cup mixed chopped flat-leaf parsley and cilantro
1 whole (4 quarters) salt-preserved lemon*
freshly ground pepper
In a small bowl, combine the spices for the spice mix. In a separate bowl, cover the olives with water and set aside.
Rinse the chicken pieces in cold water and pat dry (completely dry). In a large, deep sided skilled or shallow braising pan, heat the oil and butter until hot. Lightly salt the chicken pieces. Add the chicken in one layer to the hot oil and brown for about 6 minutes. Remove the chicken and set aside on a plate, brown the remaining chicken pieces. Remove and set aside.
After the chicken is browned, pour off all but 1 T of the oil from the pan. Add the onion and garlic and brown for about 3 minutes. Add the spice mix and sauté for 1 minute longer.
Add the water to the pan, stir and scrap the bottom of the pan to loosen any browned bits. When the water begins to boil, add the chicken legs, thighs and wings. Cover the pan. Reduce the heat to low and simmer for 10 minutes. Add the chicken breasts atop the chicken and squeeze the juice of ½ lemon over the chicken, add ½ the chopped herbs. Cover and simmer for 20 minutes longer.
While the chicken braises, prepare the olives and preserved lemon. Drain the olives. If they need pitted, crush them with the flat side of a large knife and remove the pit. If they don’t, remove the stuffing (pimento) and cut the olive almost in half so it lays flat. Rinse the preserved lemon peel and remove any pulp. Cut into ½ inch pieces.
*If you don’t have preserved lemons, use the lemon zest of one whole lemon.
After the chicken has braised for 30 minutes total, turn the pieces and add the olives and lemon. Replace the lid and simmer for 10-15 minutes longer or until the thighs are done (the juices will run clear when pierced with a sharp knife). Transfer the chicken to a plate and cover with foil to keep warm. Raise the heat in the pat to bring the juices to a boil. Add the juice of the remaining lemon. Boil for about 6 minutes or until reduced by half.
Drain into a fat separator. Return the olives, onion, etc to the pan and stir in the remaining chopped herbs. After the fat has separated from the broth, return the broth to the pan with the vegetables.
Serve the chicken with the sauce over top.
Be careful about the salt because the preserved lemons and olives are salty.
I followed the recipe exactly and it was wonderful. I didn’t do my preserved lemons right and they have way too much salt, so I soaked them a bit before adding them to the dish to try to bring the salt level down.
This is definitely a keeper!!
Sunday, November 7, 2010
best ever taco meat AKA ropa vieja
November 7, 2010
Best ever taco meat
Ropa Vieja, from “A gringos guide to authentic Mexican cooking” by Mad Coyote Joe, pg 76
1-2# beef roast
1 T red wine vinegar
salt to taste
freshly ground pepper
2 tsp corn oil
2 garlic cloves, finely minced
½ white onion, diced
1 chopped tomato
2 roasted poblano chiles, peeded & diced
1 serrano chile, finely chopped
½ tsp Mexican oregano
Preheat the oven to 300° Place the roast in a heavy roasting pan. Sprinkle with vinegar and season with salt and pepper.
Slow roast for 1 ½ hours or more. Remove roast from heat and allow to cool. Shred the meat or cut into thin slices.
Heat the oil in a large sauté pan & cook the onions, peppers, tomatoes and garlic until they are soft. Add the beef and stir to incorporate all ingredients. Serve with chopped tomatoes, slice avocados and lettuce.
How I did it: I had the steak mostly thawed and placed it in the pan. Since it was still semi-frozen, I didn’t try to tenderize it (beat it with the mallet). I roasted it for about 2 hours. I didn’t have fresh peppers so I reconstituted dry peppers in hot water. The meat was taking a long time to cook to get tender so I decided it would be better to add the peppers into the cooking meat to incorporate the flavors. Good idea.
Shred the meat and fold in all the peppers and juices. Serve in tortillas with chopped tomatoes, avocados, shredded lettuce & salsa if needed (Pace hot Picante is best). Coat the left over avocados with lemon or lime juice to keep it fresh.
This meat was wonderful the way I did it. Would be good in salads or on tostadas.
Best ever taco meat
Ropa Vieja, from “A gringos guide to authentic Mexican cooking” by Mad Coyote Joe, pg 76
1-2# beef roast
1 T red wine vinegar
salt to taste
freshly ground pepper
2 tsp corn oil
2 garlic cloves, finely minced
½ white onion, diced
1 chopped tomato
2 roasted poblano chiles, peeded & diced
1 serrano chile, finely chopped
½ tsp Mexican oregano
Preheat the oven to 300° Place the roast in a heavy roasting pan. Sprinkle with vinegar and season with salt and pepper.
Slow roast for 1 ½ hours or more. Remove roast from heat and allow to cool. Shred the meat or cut into thin slices.
Heat the oil in a large sauté pan & cook the onions, peppers, tomatoes and garlic until they are soft. Add the beef and stir to incorporate all ingredients. Serve with chopped tomatoes, slice avocados and lettuce.
How I did it: I had the steak mostly thawed and placed it in the pan. Since it was still semi-frozen, I didn’t try to tenderize it (beat it with the mallet). I roasted it for about 2 hours. I didn’t have fresh peppers so I reconstituted dry peppers in hot water. The meat was taking a long time to cook to get tender so I decided it would be better to add the peppers into the cooking meat to incorporate the flavors. Good idea.
Shred the meat and fold in all the peppers and juices. Serve in tortillas with chopped tomatoes, avocados, shredded lettuce & salsa if needed (Pace hot Picante is best). Coat the left over avocados with lemon or lime juice to keep it fresh.
This meat was wonderful the way I did it. Would be good in salads or on tostadas.
World's best braised green cabbage
November 6, 2010
World’s best braised green cabbage, in All About Braising, by Molly Stevens, pg 59
I love this recipe. It’s wonderful! I add the balsamic vinegar at the end, but you can omit that if you prefer.
1 medium head of green cabbage
1 large yellow onion (about 8 oz), thickly sliced
1 large carrot, cut into ¼ inch rounds
¼ cup chicken stock, preferably home made
¼ cup extra virgin olive oil
coarse salt and freshly ground pepper
1/8 tsp red pepper flakes or to taste
sea salt
2 T balsamic vinegar (optional)
cut the head of cabbage in half and remove the core. Slice into 8 wedges. Layer the wedges in a baking pan in one layer. If you can’t fit it all, keep the extra for salads or slaw. Add the onions and carrots, drizzle with olive oil, add the broth and season with salt and pepper. Cover tightly with foil.
Bake at 350° until tender, about 2 hours. Turn the cabbage over about half way through. Use tongs and try to keep the wedges together. During the last 10 minutes, add the vinegar. Raise the heat to 400° and roast uncovered until browned.
How I did it: I slivered the onion, which wasn’t such a good idea as it turns out. I love roasted carrots, so I used more and cut them into bigger chunks. I omitted the red pepper flakes.
Seriously love this recipe. It’s my favorite thing to make with cabbage, only down side is it takes 2 hours or so.
World’s best braised green cabbage, in All About Braising, by Molly Stevens, pg 59
I love this recipe. It’s wonderful! I add the balsamic vinegar at the end, but you can omit that if you prefer.
1 medium head of green cabbage
1 large yellow onion (about 8 oz), thickly sliced
1 large carrot, cut into ¼ inch rounds
¼ cup chicken stock, preferably home made
¼ cup extra virgin olive oil
coarse salt and freshly ground pepper
1/8 tsp red pepper flakes or to taste
sea salt
2 T balsamic vinegar (optional)
cut the head of cabbage in half and remove the core. Slice into 8 wedges. Layer the wedges in a baking pan in one layer. If you can’t fit it all, keep the extra for salads or slaw. Add the onions and carrots, drizzle with olive oil, add the broth and season with salt and pepper. Cover tightly with foil.
Bake at 350° until tender, about 2 hours. Turn the cabbage over about half way through. Use tongs and try to keep the wedges together. During the last 10 minutes, add the vinegar. Raise the heat to 400° and roast uncovered until browned.
How I did it: I slivered the onion, which wasn’t such a good idea as it turns out. I love roasted carrots, so I used more and cut them into bigger chunks. I omitted the red pepper flakes.
Seriously love this recipe. It’s my favorite thing to make with cabbage, only down side is it takes 2 hours or so.
Tuna braised with radicchio, chickpeas & rosemary
November 6, 2010
Tuna steaks braised with radicchio, chickpeas & Rosemary, in All About Braising, by Molly Stevens, pg 111.
This recipe is based on an Italian favorite, tonno ai ceci, which is olive packed oil and chickpeas (sold in jars). The author adapted this recipe from that. I really like the radicchio and the flavor, but the tuna is dry. It would be better broken up and mixed with the chickpeas and served over pasta or greens instead of served as tuna steaks.
1/3 cup extra virgin olive oil
4 garlic cloves, peeled and cut into slivers
2 tsp fresh rosemary, coarsely chopped
¼ tsp crushed red pepper flakes
1 medium head radicchio (about 6 oz)
1 cup chicken broth, preferably home made
1 T freshly squeezed lemon juice
one 15 oz can chickpeas, drained and rinsed
coarse salt
1 ¾ pounds tuna steaks, about 1 ¼ inch thick
2 T coarsely chopped Italian parsley for garnish
In a 12” skillet, add the oil, garlic, rosemary and pepper flakes, heat over low to medium heat to infuse the oil with the flavors. Cook for about 5 minutes, don’t let the garlic brown too much.
Cut the radicchio in half and remove the core. Slice into ½” strips. Raise the heat to medium, add the radicchio to the oil, cover and allow to wilt for 5 minutes.
Raise the heat to medium high, add the chickpeas, broth, lemon juice and a pinch of salt. Bring to a simmer and cover. Reduce heat to medium. Cook for about 8 minutes. Turn the tuna and cover with radicchio and sauce and cook a remaining 5-8 minutes until done to your liking.
Remove from heat and cut the steaks into serving size. Add salt and pepper to the radicchio and pan juices. Serve the tuna topped with the vegetables and sauce.
How I did it: I followed the recipe. I think I'll flake the tuna and mix it in with the chickpeas and put it over lettuce. It was too dry for me for a main dish.
Tuna steaks braised with radicchio, chickpeas & Rosemary, in All About Braising, by Molly Stevens, pg 111.
This recipe is based on an Italian favorite, tonno ai ceci, which is olive packed oil and chickpeas (sold in jars). The author adapted this recipe from that. I really like the radicchio and the flavor, but the tuna is dry. It would be better broken up and mixed with the chickpeas and served over pasta or greens instead of served as tuna steaks.
1/3 cup extra virgin olive oil
4 garlic cloves, peeled and cut into slivers
2 tsp fresh rosemary, coarsely chopped
¼ tsp crushed red pepper flakes
1 medium head radicchio (about 6 oz)
1 cup chicken broth, preferably home made
1 T freshly squeezed lemon juice
one 15 oz can chickpeas, drained and rinsed
coarse salt
1 ¾ pounds tuna steaks, about 1 ¼ inch thick
2 T coarsely chopped Italian parsley for garnish
In a 12” skillet, add the oil, garlic, rosemary and pepper flakes, heat over low to medium heat to infuse the oil with the flavors. Cook for about 5 minutes, don’t let the garlic brown too much.
Cut the radicchio in half and remove the core. Slice into ½” strips. Raise the heat to medium, add the radicchio to the oil, cover and allow to wilt for 5 minutes.
Raise the heat to medium high, add the chickpeas, broth, lemon juice and a pinch of salt. Bring to a simmer and cover. Reduce heat to medium. Cook for about 8 minutes. Turn the tuna and cover with radicchio and sauce and cook a remaining 5-8 minutes until done to your liking.
Remove from heat and cut the steaks into serving size. Add salt and pepper to the radicchio and pan juices. Serve the tuna topped with the vegetables and sauce.
How I did it: I followed the recipe. I think I'll flake the tuna and mix it in with the chickpeas and put it over lettuce. It was too dry for me for a main dish.
Wednesday, November 3, 2010
apple-leek stuffed trout with brown butter sauce
November 2, 2010
This is really good. It will definitely go in the “favorites” file, to be used any time trout and leeks are available.
Apple & Leek stuffed trout with browned butter sauce, Weber’s The Art of the Grill, pg 134
For the Stuffing:
2 T unsalted butter
1 ½ cups thinly sliced leeks, including the tender green parts
1 ½ cups finely diced green apples
1 T fresh lemon juice
2 tsp finely chopped fresh tarragon
½ tsp kosher salt (or sea salt)
¼ tsp freshly ground pepper
4 cleaned whole trout, 9-10 oz each
2 T olive oil
kosher or sea salt and freshly ground pepper
5 T unsalted butter
juice of 1 lemon
3 T capers, drained and rinsed
To make the stuffing: In a large sauce pan, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 3 minutes. Add the apples and cook for 1 minute. Stir in the lemon juice, tarragon, salt and pepper. Cook for 1 more minute. Remove from the heat and let cool slightly.
Rinse the fish and pat dry. Fill each trout cavity with about 1/3 cup of the stuffing. Close with wooden toothpicks. Lightly brush the trout with olive oil and season with salt and pepper.
Grill the fish directly over medium heat of 12-14 minutes, or until opaque.
Meanwhile, in a medium saucepan over medium heat, melt the butter until just browned, about 3-4 minutes. Add the lemon juice and capers. Season with salt and pepper, to taste. Keep the sauce warm over low heat, but don’t let the butter burn.
Remove the toothpicks from the trout. Serve warm with the sauce spooned over the top.
This is really good. It will definitely go in the “favorites” file, to be used any time trout and leeks are available.
Apple & Leek stuffed trout with browned butter sauce, Weber’s The Art of the Grill, pg 134
For the Stuffing:
2 T unsalted butter
1 ½ cups thinly sliced leeks, including the tender green parts
1 ½ cups finely diced green apples
1 T fresh lemon juice
2 tsp finely chopped fresh tarragon
½ tsp kosher salt (or sea salt)
¼ tsp freshly ground pepper
4 cleaned whole trout, 9-10 oz each
2 T olive oil
kosher or sea salt and freshly ground pepper
5 T unsalted butter
juice of 1 lemon
3 T capers, drained and rinsed
To make the stuffing: In a large sauce pan, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 3 minutes. Add the apples and cook for 1 minute. Stir in the lemon juice, tarragon, salt and pepper. Cook for 1 more minute. Remove from the heat and let cool slightly.
Rinse the fish and pat dry. Fill each trout cavity with about 1/3 cup of the stuffing. Close with wooden toothpicks. Lightly brush the trout with olive oil and season with salt and pepper.
Grill the fish directly over medium heat of 12-14 minutes, or until opaque.
Meanwhile, in a medium saucepan over medium heat, melt the butter until just browned, about 3-4 minutes. Add the lemon juice and capers. Season with salt and pepper, to taste. Keep the sauce warm over low heat, but don’t let the butter burn.
Remove the toothpicks from the trout. Serve warm with the sauce spooned over the top.
lemon stuffed trout, Salmon with brown sugar and mustard glaze
August 7, 2010
I doubled up because I had fish that had to be used. I’m still struggling with the briquettes. I can’t seem to get them hot enough and last long enough.
Both recipes are from “Weber’s Art of the grill: recipes for outdoor living”.
The trout is adapted because I didn’t have the ingredients to make the apple-leek dressing but needed the info on cooking time, etc.
Lemon stuffed trout
1 trout per person
½ sliced lemon per trout
thinly sliced onion
dried dill or chopped fresh dill
sea salt and freshly ground pepper to taste
Rinse the trout and pat dry. Season the cavity with salt, pepper and dill, layer the lemon and onions in the cavity. Close using wooden toothpicks.
Grill over medium direct heat for 12-14 minutes until opaque.
Salmon with brown sugar and mustard glaze, pg 123
1 T brown sugar
1 tsp honey
2 tsps butter
2 T Dijon mustard
1 T soy sauce
1 T olive oil
2 tsps grated fresh ginger
1 whole salmon fillet, skin on
In a small sauce pan, melt the butter. Add the brown sugar and honey. Remove from heat and whisk in the mustard, soy sauce, olive oil and ginger. Allow to sit.
Place the salmon skin side down in a dish or on a plate. Cover with the sauce and let sit while the briquettes heat.
Cook the fish over medium-high direct heat, turning once, for about 12 minutes each side.
Serve immediately with skin off.
I doubled up because I had fish that had to be used. I’m still struggling with the briquettes. I can’t seem to get them hot enough and last long enough.
Both recipes are from “Weber’s Art of the grill: recipes for outdoor living”.
The trout is adapted because I didn’t have the ingredients to make the apple-leek dressing but needed the info on cooking time, etc.
Lemon stuffed trout
1 trout per person
½ sliced lemon per trout
thinly sliced onion
dried dill or chopped fresh dill
sea salt and freshly ground pepper to taste
Rinse the trout and pat dry. Season the cavity with salt, pepper and dill, layer the lemon and onions in the cavity. Close using wooden toothpicks.
Grill over medium direct heat for 12-14 minutes until opaque.
Salmon with brown sugar and mustard glaze, pg 123
1 T brown sugar
1 tsp honey
2 tsps butter
2 T Dijon mustard
1 T soy sauce
1 T olive oil
2 tsps grated fresh ginger
1 whole salmon fillet, skin on
In a small sauce pan, melt the butter. Add the brown sugar and honey. Remove from heat and whisk in the mustard, soy sauce, olive oil and ginger. Allow to sit.
Place the salmon skin side down in a dish or on a plate. Cover with the sauce and let sit while the briquettes heat.
Cook the fish over medium-high direct heat, turning once, for about 12 minutes each side.
Serve immediately with skin off.
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