Month: July 2010

Smoked Duck Gorditas with Fresh Mango Salsa

/ Ren

Smoked duck breast is shredded and slowly simmered in stock with crushed chipotle en adobo, toasted coriander and Mexican oregano, then tucked inside flaky homemade gorditas (thick corn tortillas) and dressed with fresh mango salsa and crispy fried duck skin..

Smoked Duck Gorditas with Fresh Mango Salsa

For the Salsa

1 fresh mango, cut into 1/2 inch cubes
1 ripe tomato, cored and diced
1/2 small red onion, diced
1 green jalapeño, seeded and minced
1 tablespoon fresh cilantro, chopped
1 teaspoon freshly squeezed lime juice
1 tablespoon sparkling water
1 teaspoon piloncillo or palm sugar
sea salt and freshly-ground black pepper to taste

Combine all ingredients in a non-reactive bowl and refrigerate 1 hour.

For the Duck

1 large smoked duck breast
1 1/2 cups rich chicken or vegetable stock
2 tablespoons crushed chipotle en adobo
1 tablespoon raw cider vinegar
2 teaspoons Mexican oregano
1 teaspoon toasted coriander, ground
sea salt and freshly-ground black pepper

Remove the skin and fat and reserve.  Working parallel to the grain, tear the duck into thin strips, then place into a heavy pot.  Cover with stock and bring to a slow simmer.  Add chipotle, vinegar, oregano and coriander and slowly simmer until most of the liquid has evaporated, about 1/2 hour.  Season to taste with salt and pepper and keep warm.

For the Crispy Duck Skin and Rendered Fat

Pull the skin and fat from a duck breast and lay it flat on the comal over medium heat, weighing it flat with a bacon press or another smaller skillet.  Cook until all the fat has rendered and the skin is crispy on both sides.  Transfer to skin to a cutting board and chop into something resembling crumbled bacon, reserving the fat for frying the gorditas.

For the Gorditas

3/4 cup organic masa harina (fine corn flour)
2 tablespoons organic, all-purpose flour
1/2 cup warm, filtered water
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon freshly-ground black pepper
3 tablespoons rendered duck fat

Heat a comal or iron skillet over medium heat for 10 minutes.  Meanwhile, combine the masa and water into a soft dough.  Knead in the flour, baking powder, salt and pepper, adding a few drops of water if needed to maintain consistency.  Divide dough into 4 balls and cover with a damp kitchen towel.

Use a tortilla press or rolling pin to shape dough into 4-inch rounds about 1/4 inch thick.  Slide a thin-bladed spatula under each gordita, carefully flipping one-at-a-time onto your open palm before laying onto the hot comal.  Cook for a minute or so on each side (they will be slightly crisp but underdone), then transfer to a plate.

To prepare

Just before service, melt the duck fat in the comal, then fry each gordita until golden brown and puffy (ideally, the gorditas will be crispy on the outside and tender on the inside).  Transfer gorditas to a cutting board, then use a thin knife to cut a sideways slit about 1/2 way across.

Fill each gordita with shredded duck, dress with salsa and crumbled duck skin and serve hot.

This post is part of The Food Renegade’s Fight Back Friday!

This post is part of  The Healthy Home Economist’s Monday Mania!


Related Articles

One Hour Pickles

/ Ren

A recipe for homemade-in-an-hour pickles was making the rounds on the Internets today,  so I thought I’d make a batch just for the heck of it.  I must say that for something so simple and immediate, the results were surprisingly good!

One Hour Pickles

Makes about 1 Pint (adapted from a recipe in the Chicago Tribune)

1 cup raw cider vinegar
1/2 cup filtered water, plus more, if needed
2 teaspoons coarse sea salt
2 teaspoons pickling spices
1 teaspoon dill
2 pearl onions, sliced
2 cloves garlic, peeled and bruised
1 large cucumber, cut lengthwise into wedges

Trim, cut and arrange cucumber wedges upright in a clean glass jar with a tight-fitting lid, allowing 1 inch headroom.

Bring water, salt and pickling spices to a boil, then remove from heat and allow to stand 5 minutes.  Stir in vinegar and dill, then pour mixture over cucumber wedges.  Allow to cool to room temperature, then cover and refrigerate until cold, at least 1 hour or overnight.   Use non-preserved pickles within 10 days.

150 Years of Chili con Carne

/ Ren

In the latter half of the 1800’s, pieces of beef or bison were pounded together with suet, dried chile peppers and salt and formed into bricks which were dried and stored for later use.  On the trail, the bricks were simply boiled with water in heavy pots.

The confluence of the Rio Bravo del Norte and the Río Conchos

Chili con carne (literally “chili [peppers] with meat”) later found its way to San Antonio’s Military Plaza, where onions,garlic, cumin and oregano (and maybe tomatoes) were likely first added by a group of Hispanic women famously known as the “chili queens”.

Military Plaza, San Antonio, circa 1876.

Chili was broadly introduced at the “San Antonio Chili Stand” at the 1893 Chicago World’s Fair.  The first chili parlors outside of Texas began to appear in the early 1900’s, with accompaniments such as beans, shredded cheese and crackers showing up in the 20’s and 30’s.

World's Columbian Exposition of 1893

Using bone-in, grass-fed rib-eye steak, dried chiles, tomatoes and fresh pinto beans, this particular recipe recognizes some 150 years of chili evolution without straying too far from its humble roots..

Chili con Carne

For the Chili

1 1/2 lb grass-fed, bone-in ribeye steaks, either beef or bison
1 large Spanish onion, chopped
2 cloves garlic, minced
1/4 lb fresh pork belly (substitute uncured bacon), cut into 1/2 inch dice
1 lb fresh pinto beans (optional)
2 cups fire-roasted tomatoes, crushed
2 dried ancho chiles
2 dried New Mexico chiles
2-3 dried chilipiquenes (optional, very hot)
3 cups filtered water
2 teaspoons cumin seeds
1 3-inch piece Mexican cinnamon
1 tablespoon Mexican oregano
1 teaspoon smoked sea salt
1 teaspoon freshly-ground black pepper

Split, stem and seed the ancho and New Mexico chiles. Toast briefly on a comal or dry skillet, then transfer to the bowl of a food processor along with the chilipiquenes, if using.  Process into a coarse powder and set aside.

Cut the meat from the bone and cut into 1-inch pieces, trimming off and mincing any heavy fat.  Add the bone (leaving it in for the duration), minced fat and pork belly (or bacon) together in a Dutch oven set over medium-high heat and cook until all the fat has rendered.  Add onions and cumin and cook until fragrant, about 5 minutes.

Add meat and garlic and cook until browned.  Add ground chiles, tomatoes, water, cinnamon, oregano and beans, if using.  Reduce heat and simmer uncovered until beans are tender, about 1 1/2 hours, or about half that time if not using beans.  Ladle into bowls and serve hot with diced onions, cilantro and shredded cheese if desired.

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Curried Egg Salad on Warm Cumin and Garlic-Scented Naan

/ Ren

Farm-fresh eggs, slivered scallions, still-warm-from-the-sun tomatoes, Madras curry and homemade mayonnaise atop cumin and garlic-scented naan..

Curried Egg Salad on Cumin and Garlic-Scented Naan

For the Mayonnaise (adapted from a recipe by Sally Fallon)

Makes 1 1/2 cups

1 whole farm-fresh egg at room temperature
1 farm-fresh egg yolk at room temperature
1 teaspoon homemade mustard
1 1/2 tablespoons fresh-squeezed lemon juice (about 1 med. lemon)
1 tablespoon whey
3/4 to 1 cup extra virgin olive oil or expeller pressed sunflower oil (not canola)
generous pinch of sea salt

“Homemade mayonnaise imparts valuable enzymes, particularly lipase… The addition of whey will help your mayonnaise last longer, adds enzymes and increases nutrient content…”

In your food processor, place egg, egg yolk, mustard, salt, whey and lemon juice and process until well blended, about 30 seconds.  With the motor running, add oil in a very slow, thin stream.  Taste and adjust seasoning.

Allow to sit at room temperature for 7 hours before transferring to refrigerator.  The mayonnaise will thicken as it stands.

For the Egg Salad

6 pastured eggs, preferably about 3 days old for ease of peeling
1/4 cup homemade mayonnaise
2-3 scallions, slivered
1 fresh tomato, cored, seeded and chopped
1 tablespoon Madras curry powder
1/2 teaspoon freshly-ground Telicherry pepper
2 tablespoons fresh cilantro, chopped
a pinch or two of sea salt

Gently place the eggs in a heavy saucepan and cover completely with cold water. Place the pan on a burner and quickly bring to a boil.  Cover the pan and remove from the heat the moment the water boils; allow to stand exactly 9 minutes for medium eggs, 10 minutes for large.  Drain the water and bounce the eggs to crack the shells.  Fill the pan with filtered ice water and allow to stand 20 minutes.

Peel and dice the eggs into a glass bowl.  Add the scallions, tomato, curry, salt, pepper and cilantro and toss lightly with the mayonnaise.

For the Naan (adapted from a recipe by Madhur Jaffrey)

8 ounces (by weight) organic all-purpose flour (use sprouted or soaked flour if preferred)
6 cloves garlic, peeled, roasted and mashed
1 teaspoon cumin seeds, toasted and ground
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon active dry yeast
1 teaspoon unrefined sugar
1/3 cup fresh whole milk, hand-hot
1 tablespoon ghee, melted, plus a little extra
1/3 cup plain yogurt, lightly beaten
1 small pastured egg, lightly beaten

Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, ghee, garlic, cumin, yogurt and the beaten egg and mix it all together to form a ball of dough.  Place the dough on to a clean surface and knead it for 10 minutes or more, until smooth.

Pour about 1/4 tsp ghee into a large bowl and roll the ball of dough in it.  Cover the bowl with a towel and set aside in a warm, draft-free place for an hour or until the dough has doubled in size.

Preheat oven and a heavy baking sheet to 500 degrees.

Punch down the dough and knead it again and divide into 9 equal balls.  While working on 1 ball, keep the remaining balls covered. Flatten the ball using your hands (or rolling pin) into a tear-shaped naan, about 6 inches in length and about 4 inches at its widest. Brush the top with melted ghee.

Remove the hot baking tray from the oven, grease it well with ghee and place the naan on to it.

Put the pan into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly. It will go from browned to burnt quickly, so keep an eye on it.

Once puffed up and browned on one side, flip the naan and place back into the oven until browned, about 1 minute.

(Vegetarian) Black Bean Enchiladas

/ Ren

Fresh corn tortillas filled with black beans, onions, peppers, cheddar, asiago and toasted cumin.  Bathed in fire-roasted tomato sauce with crushed chile chipotle, Mexican oregano & a splash of apple cider vinegar.  Topped with more cheese, then baked until sizzling hot.  Topped with a dollop of thick crema Mexicana..

Black Bean Enchiladas

Greenling – The Farmers’ Market Delivered

/ Ren

I’m pleased to announce that Mitch’s name (mitch***@gmail.com) was pulled from the virtual hat this morning as the winner of the $50 gift certificate from Greenling Organic Delivery!

Mitch, please email me with your address information and I’ll send you the card right away.

Thank you all for participating, and please be sure to check back soon for another giveaway!

This contest is now closed.

read on for a chance to win a $50 gift certificate..

With three major, year-around farmers’ markets offering a dizzying array of fresh fruits and vegetables, pastured meats, eggs, dairy, artisan cheeses, baked goods (and much, much more), there’s just no tastier place than Austin for the conscientious eater.

But what if you just can’t get to the market?  Enter the organic delivery service.. from Austin, North to Georgetown and South to San Antonio, “if it’s available locally and is organically produced or sustainably raised”, chances are that Greenling Organic Delivery has you covered.

Started in 2005, Greenling offers goods from more than 100 farmers, producers and artisans to thousands of customers (including me!) every week.  A member of Texas Organic Farmers & Gardeners Association and the  Organic Trade Association, Greenling is a major contributor to the success of the sustainable food movement.

Here’s what Skip Connett of nearby Green Gate Farms has to say..

Neat, huh?

In appreciation, I’m giving away one $50 Gift Certificate, valid anywhere Greenling delivers.  To enter your name in the drawing, simply verify your zipcode at Greenling’s website, then come back here and leave a brief comment about what good food means to you.  Contest is open to Texas residents, 18 years old or over, with a mailing address in Greenling’s delivery area.  I’ll draw one winner at random from the eligible entries one week from now.

(Vegan) Crispy Curry-Fried Chickpeas

/ Ren

Here’s an insanely delicious snack that’s packed full of protein and really easy to make..

Crispy Curry-Fried Chickpeas

 

1 15oz can BPA-free organic chickpeas
1/4 cup besan (substitute non-GMO corn starch)
2 teaspoons Madras curry powder
1 scant teaspoon chili powder
1/2 teaspoon fine sea salt
1 cup peanut oil
2 cloves fresh garlic, smashed
1/2 small yellow onion, peeled
2 tablespoons fresh cilantro, chopped

Drain and rinse chickpeas and spread out on a tea towel to dry.

Heat ghee or peanut oil until shimmering in a heavy skillet over medium heat to a depth of about 1/4 inch.  Add garlic and onion and cook until golden brown and fragrant.

Combine besan (chickpea flour), curry powder (turmeric, coriander, cumin, cloves, cinnamon, bay leaves, fenugreek, allspice, black pepper, and curry leaves), chili powder and salt in a bowl or zipper bag.  Add chickpeas and toss to coat evenly.

Shake off excess flour and carefully add coated chickpeas to the hot oil and fry, shaking the pan often until crisp and golden brown, about 8-10 minutes.  Add chopped cilantro and fry 2 seconds.

Use a slotted spoon to transfer chickpeas to a clean towel to drain briefly before serving hot, perhaps with an ice-cold IPA.

Chicken Adobado Pizza

/ Ren

Farm-fresh chicken pieces are marinated overnight in a mixture of ancho chiles, garlic, cumin, cloves and Mexican oregano, then slow-roasted, cooled and torn into chunks.  The pan juices are reduced with chopped fresh tomatoes until thick, then spread over a rustic cornmeal crust and topped with the chicken, yellow onions, fresh green chiles and queso anejo..

Chicken Adobado Pizza

For the Chicken and Sauce (adapted from a recipe by Rick Bayless)

2-3 joints of chicken
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon cumin seeds
2 cloves
2 roma tomatoes, chopped
1 teaspoon smoked paprika
1/2 teaspoon piloncillo
3 dried ancho chiles, stemmed, seeded and torn
2 tablespoons raw cider vinegar
2 tablespoons olive oil
2 cloves garlic
1 teaspoon Mexican oregano
sea salt

1 small yellow onion, chopped
1-2 fresh Anaheim chiles, sliced

Heat the oil in a heavy skillet over medium heat. When hot, toast the chiles for a few seconds per side, then transfer to a bowl.  Don’t let the chiles burn or they will be very bitter.  Add 1 cup hot water to the bowl, cover and let stand 20 minutes to rehydrate the chiles.

Place the garlic, oregano, pepper, cumin, cloves, paprika, piloncillo, salt and vinegar into a food processor along with the chiles and and its soaking water.  Process into a smooth, thin sauce.

Place the chicken in a shallow dish and pour the marinade over the top.  Cover and refrigerate overnight, turning once.

Drain the chicken, reserving 1/4 cup of marinade.  Roast in a heavy skillet in a 300 degree oven until just done, then set aside to cool, taking care to collect the juices.

Pour the reserved marinade and collected juices into a clean pan set over medium heat and bring to a boil.  Add the tomatoes and cook until disintegrated, about 10 minutes.  Add onions and Anaheim chiles, reduce heat and simmer until thick, about 20 minutes.  Taste and adjust for seasoning and set aside to cool.

For the Crust  [makes 2 7-inch crusts] (adapted from a recipe by Martha Stewart)

1 teaspoon active dry yeast
1/3 cups warm water
3/4 cups sprouted wheat flour, plus more for work surface
1/4 cup organic, stone-ground cornmeal, plus more for skillet
1/2 teaspoon coarse sea salt
1 tablespoon extra-virgin olive oil, plus more for bowl

In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.

Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.

Divide dough into two balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.

Stretch dough into 7-inch rounds.  Sprinkle cornmeal on a skillet, pizza peel or inverted baking sheet.  Place dough rounds on top, and cook in a 400 degree oven until light golden brown, about 10 minutes.  Set aside to cool.

For the Pizza

1 cornmeal crust
1 cup roasted chicken, torn into chunks
1/2 cup thickened adobado with peppers and onions
1/4 cup Anejo cheese, shredded
chopped cilantro

Toss the chicken and adobado together, then spread over the top of the cornmeal crust.  Top with cheese and bake at 500 degrees until crisp and bubbly, about 8 minutes.  Garnish with fresh cilantro, cut into wedges and serve immediately.

Happy 4th of July!

/ Ren

Freshly-ground, grass-fed bison is coated in a mixture of coarsely-ground sea salt, black pepper, garlic, celery &  mustard seed then grilled over a wood fire.  Served with habañero cheddar, browned onions and thick slices of just-picked tomato..

Habañero Bison Burgers

Achiote-Grilled Shiro Maguro with Mango Salsa Fresca

/ Ren

Fresh Shiro Maguro (albacore tuna, sustainably pole-and-line caught in the Pacific Northwest) is marinated in a paste of ground achiote, coriander and cumin seeds, Mexican oregano, garlic, olive oil and Seville orange juice.  The inch-thick steaks are rare-grilled over a hot mesquite fire and served with a salsa of fresh mango, heirloom tomatoes, green onions, cilantro and fresh green cayenne peppers with a pinch of chipotle and a touch of piloncillo..

Achiote-Grilled Shiro Maguro with Mango Salsa Fresca

For the Tuna

2 very fresh tuna steaks, about 1 inch-thick
2 tablespoons organic achiote seeds
1 teaspoon cumin seeds, toasted
1 tablespoon coriander seeds, toasted
1 tablespoon Mexican oregano
3 cloves garlic, minced
1 teaspoon freshly-ground black pepper
1 scant teaspoon sea salt
3-4 oz Seville orange juice
1 tablespoon raw apple cider vinegar
1/4 cup raw olive oil

Grind the achiote, cumin and coriander together in a spice or coffee grinder, pour into a bowl and combine with oregano, garlic, salt, pepper, olive oil and vinegar until a thick paste is formed.  Thin with orange juice until it is of a spoonable consistency.  Set the tuna steak in the marinade and refrigerate 1 hour, turning once.

For the Salsa

1 ripe mango, diced
1 heirloom tomato, diced
1 4-inch green cayenne pepper, stemmed, seeded and diced
2 green onions, slivered
1/4 cup fresh cilantro, chopped
1 teaspoon freshly-squeezed lime juice
1/4 teaspoon chipotle powder
1/2 teaspoon Mexican piloncillo (substitute palm sugar)
sea salt and freshly-ground black pepper

Combine all ingredients together in a non-reactive bowl and refrigerate 1-2 hours.

To prepare, sear cold tuna over a hot wood fire until rare, about 5 minutes total.  Move to the cool side of the grill, baste with additional marinade and let stand until almost medium rare, about 2 minutes more.  Serve straight from the grill with mango salsa and a wedge of lime.