It's been awhile since I've spent any time on this blog but that doesn't mean I've stopped cooking. All sorts of things can happen in a year and they did. So... I've even been taking pictures of the food I make. Here are a few highlights. And a look into what I hope to be a bunch of future posts. Also just for fun I've begun designing a restaraunt menu and have a bunch of crazy good ideas but they need to be tested. Oh and I have just the place to tell you about how they come out.
I've made a bunch. But they are the BEST vehicle for leftover proteins. Shrimp, Steak, Chicken, Pork, Emu, Whatever! Look at this prep work. LOOK at that medium rare leftover steak!
Not really something I cooked... But I can still be proud of it.
I might make that tonight.
OK. So to recap... Pictures of food, snarky commentsl, I'm back and I'm going to try to get more posts again.
Monday, July 12, 2010
You will need
- Blackberries 2 pints
- Blueberries 2 pints
- Cherries 1 lb
- Strawberries 2 pints
- Pineapple 1
- Grapefruit 2
- Triple-sec 1/4 cup
Oh and if you get tired of eating this salad (which I bet you wont) throw it in a blender with some ice for a smoothie or with ice and rum for a ________. Fill in the blank, what would you call it?
Friday, June 25, 2010
A Year in the Kitchen for posting her enchalada casserole which was the inspiration for this recipe.
You will need
- 1 or 2 Onions
- Dozen or so Tomatillios
- 4 Cloves of garlic
- 1 whole chicken
- Adobo seasoning
- Corn Tortillias
- 1 Habanero
- Roasted Corn Salsa
- Cheese (mexican or cheddar or manchego if you're super fly)
So let's start with the chicken.
Pictures of me hacking apart a chicken aren't entirely pleasant so I'll just tell you what I did. I quartered the chicken into 2 leg/thingh pieces and two breast/tender pieces. Throw those into a pot and cover with water. Just enough to cover all the chicken, Add 2 tbsp adobo seasoning boil for 30-40 minutes.
Crank your oven up to 350 after you have the chicken going and wash and roughly cut up 1 onion 2 jalapenos, 4 cloves garlic and tomatillios.
Throw those in the oven and let them bake 15-20 minutes till the tomatillios are tender.
After they come out of the oven we go right into a blender and that is our salsa verde.
After your timer goes off for the chicken we are going to pull it off the bone. It'll be hot so I use a pair of tongs to get everything separated you want just meat no skin or bones/cartilage.
Save your stock!
Shred the chicken with a fork and add some of the remaining liquid from the pot you boiled everything in until chicken is moist and juicy but not swimming.
After you have all the ingredients prepped we can go into assembly mode.
Put a little of the salsa verde in the bottom of the pan to prevent burning.
From right to left.
- Green onion (largepieces)
- Shredded Chicken
- Place in pan in a vague geometric shape (a row)
I made a little habanero salad to go along with the dish because I like it HOT.
Thinly slice habaneros, onion and scallion.
To plate put them on the plate top with roasted corn salsa and habenero salad.