chicken stock

Chili Verde

/ Ren

Locally pastured pork butt and chopped yellow onions are browned in a bit of pure leaf lard, then slowly simmered for hours in a base of homemade chicken stock with roasted tomatillos, jalapeños, poblanos and garlic.  Seasoned with toasted cumin & coriander, Mexican oregano, sea salt and cracked black pepper..

Chili Verde may be served with any number of toppings or accompaniments; grated cheese, diced onions, and sour cream are common toppings, as are broken saltine crackers, corn chips, cornbread or rolled-up corn or flour tortillas, though I often just serve it as-is alongside of pot of Frijoles charros.

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Classic Chile Verde

/ Ren

Hefty chunks of heritage pork and white onion are seared in a spoonful of seriously hot lard (gasp!) then slowly simmered in their own juices with stock, roasted tomatillos, Poblano and jalapeño peppers, garlic,  cilantro and lime.  Served with fresh white corn tortillas on the side..

Classic Chile Verde

Classic Chile Verde (adapted by recipes by Diana Kennedy and Simply Recipes)

1 pound fatty pork loin or shoulder, cut into 3/4 inch cubes
1 white onion, cut into 1/2 inch cubes
1 fresh red or orange Anaheim, Poblano or other mild fresh chile (for color, optional)
2 fresh green Anaheim, Poblano or other mild fresh chile
1 fresh jalapeño pepper
1 cup fresh cilantro leaves, loosely packed
3 cloves garlic, minced
1 tablespoon clean white leaf lard
2 cups homemade chicken stock
1/2 pound fresh tomatillos
1 teaspoon Mexican oregano
1 scant teaspoon freshly squeezed lime juice
sea salt
freshly ground black pepper

Remove the husks from the tomatillos and rinse under cold water to remove sticky residue. Split tomatillos in half across the equator and arrange cut side up in a foil-lined skillet.  Sprinkle lightly with sea salt then roast along with the green chiles in a 450 degree oven until softened and partially charred.  Set aside to cool.

Meanwhile, melt the lard in a heavy skillet over medium high heat until shimmering.  Add the pork, onions and red or orange pepper and fry without moving until deep golden brown on one side.  Use a tong or slotted spoon to turn the pork and onions over and continue to cook until well browned on the other side.  Reduce heat to medium low, add the garlic and cook one minute.   Add the stock and oregano cover and slowly simmer 60 minutes.

Peel the chiles, discard the stems and seeds and add to a blender or food processor along with the tomatillos and cilantro.  Pulse until mostly smooth, leaving a few small chunks.  Pour blended mixture into the pork and stock and stir to combine.  Simmer  partially covered, stirring occasionally until pork is fork tender, about 30 minutes.  Add lime juice and season to taste to salt and pepper.  Ladle into bowls and serve hot with freshly made corn tortillas.

This post is part of The Nourishing Gourmet’s  Pennywise Platter Thursday!

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Chicken Mole Rojo and Green Chili Bomba with Fried Plantains

/ Ren

Local, pastured chicken is seasoned with cracked cumin, sea salt and black pepper, then quickly roasted before being lacquered with a densely-flavored, traditional red mole.  Topped with toasted sesame seeds and minced onions & cilantro, and served with stock-simmered bomba rice with onions, green chiles and fried plantains..

Chicken Mole Rojo and Green Chili Bomba with Fried Plantains

Mole Rojo Clasico (recipe by Rick Bayless)

5 ounces (2-3 medium) tomatillos, husked and rinsed
1/2 cup (about 6 1/2 ounces) sesame seeds
1/2 cup rich-tasting pork lard or vegetable oil, plus a little more if necessary
3 ounces (about 6 medium) dried mulato chiles, stemmed, seeded & torn into large pieces
2 ounces (about 4 medium) dried ancho chiles, stemmed, seeded & torn into large pieces
2 ounces (about 5 medium) dried pasilla chiles, stemmed, seeded & torn into large pieces
4 garlic cloves, peeled
1/2 cup (about 2 ounces) unskinned raw almonds
1/2 cup (about 2 ounces) raisins
1/2 teaspoon cinnamon, preferably freshly ground Mexican canela
1/4 teaspoon black pepper, preferably freshly ground
1/4 teaspoon anise, preferably freshly ground
1/8 teaspoon cloves, preferably freshly ground
1 slice firm white bread, darkly toasted and broken into several pieces
1 ounce (about 1/3 of a 3.3-ounce tablet) Mexican chocolate, roughly chopped
1 1/2 quarts chicken broth
Salt
unrefined sugar to taste

On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side.  Scrape into a large bowl.  In a dry skillet over medium heat, toast the sesame seeds, stirringly nearly constantly, until golden, about 5 minutes.  Scrape half of them in with the tomatillos.  Reserve the remainder for sprinkling on the chicken.

Brown other mole ingredients.  Turn on an exhaust fan or open a kitchen door or window.  In a very large soup pot (I typically use a 12-quart stainless steel stock pot or a medium-large Mexican earthenware cazuela), heat the lard or oil over medium.  When quite hot, fry the chiles, three or four pieces at a time, flipping them nearly constantly with tongs until their interior side has changed to a lighter color, about 20 or 30 seconds total frying time.  Don’t toast them so darkly that they begin to smoke—that would make the mole bitter.  As they’re done, remove them to a large bowl, being careful to drain as much fat as possible back into the pot.  Cover the toasted chiles with hot tap water and let rehydrate 30 minutes, stirring frequently to insure even soaking.

Remove any stray chile seeds left in the fat.  With the pot still over medium heat, fry the garlic and almonds, stirring regularly, until browned (the garlic should be soft), about 5 minutes.  With a slotted spoon, remove to the tomatillo bowl, draining as much fat as possible back into the pot.

Add the raisins to the hot pot.  Stir for 20 or 30 seconds, until they’ve puffed and browned slightly.  Scoop them out, draining as much fat as possible back into the pot, and add to the tomatillos. Set the pan aside off the heat.

To the tomatillo mixture, add the cinnamon, black pepper, anise, cloves, bread and chocolate.  Add 2 cups water and stir to combine.

Blend, strain, cook.  Into a large measuring cup, tip off the chiles’ soaking liquid. Taste the liquid:  if it’s not bitter, discard all abut 6 cups of the liquid. (if you’re short, add water to make up the shortfall).  If bitter, pour it out and measure 6 cups water.  Scoop half of the chiles into a blender jar, pour in half of the soaking liquid (or water) and blend to a smooth puree.  Press through a medium-mesh strainer into a large bowl; discard the bits of skin and seeds that don’t pass through the strainer.  Repeat with the remaining chiles.

Return the soup pot or cazuela to medium heat.  When quite hot, pour in the chile puree—it should sizzle sharply and, if the pan is sufficiently hot, the mixture should never stop boiling.  Stir every couple of minutes until the chile puree has darkened and reduced to the consistency of tomato paste, about a half hour. (I find it useful to cover the pot with an inexpensive spatter screen to catch any spattering chile.)

In two batches, blend the tomatillo mixture as smoothly as possible (you may need an extra 1/2 cup water to keep everything moving through the blades), then strain it in to the large bowl that contained the chiles. When the chile paste has reduced, add the tomatillo mixture to the pot and cook, stirring every few minutes until considerably darker and thicker, 15 to 20 minutes. (Again, a spatter screen saves a lot of cleanup.)

Simmer.  Add the broth to the pot and briskly simmer the mixture over medium to medium-low heat for about 2 hours for all the flavors to come together and mellow. If the mole has thickened beyond the consistency of a cream soup, stir in a little water.  Taste and season with salt (usually about 4 teaspoons) and the sugar and keep warm.

For the Green Chili Bomba (adapted from a recipe by Rick Bayless)

1 cup bomba rice (a special type of Spanish paella rice)
3 cups rich chicken stock
1 cup yellow onion, diced
2 cloves garlic
3 tablespoons rendered chicken fat
1/4 thinly-sliced green chiles
sea salt

ripe plantains
butter or peanut oil

Place the rice in a strainer and rinse under cold, filtered water until the water runs clear.  Allow to drain 20 minutes.  Meanwhile, heat the chicken stock until steaming.

Heat the chicken fat in heavy, high-walled skillet until shimmering.  Add the rice and stir constantly until it floats freely in the hot fat.  Add onions and chiles and cook 8 minutes, stirring frequently.

Add chicken stock and simmer uncovered for 10 minutes, stirring occasionally.  Reduce heat to low and cook without stirring 10 minutes.  Remove from heat, cover and let stand 15 minutes.  Fluff the rice with a fork just before serving.

To prepare

Season chicken joints with salt, pepper and cracked cumin and roast in a heavy skillet in a 375 degree oven for 30 minutes.  Remove pan from oven, dunk chicken in mole and return to pan to the oven for 30 minutes at 325 degrees.  Remove pan from oven, baste chicken with more mole and allow to stand 10 minutes.  Meanwhile, fry slices of ripe plantain in hot peanut oil or butter until deep golden brown on both sides.  Set aside to drain.

Arrange chicken on one side of plate and spoon a little mole over the top.  Garnish with toasted white sesame seeds, minced onion and cilantro.  Arrange rice next to the chicken and garnish with fried plantains.  Serve hot.

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  • RECIPE: Rick Bayless’ Oaxacan Black Mole From Mexico State Dinner (huffingtonpost.com)

Fideo con Pollo

/ Ren

Fideo con Pollo (Sopa de Fideo con Pollo) is a traditional, Spanish soup made with roasted chicken, fresh tomatoes, stock, garlic, onions and cumin with fat-fried vermicelli..

Fideo con Pollo

half of a small roasted chicken
3-4 cups homemade chicken stock
2 tablespoons rendered chicken fat
3-4 fresh tomatoes, cored and chopped
1 Spanish onion, chopped
4-6 cloves garlic, minced
1 tablespoon cumin seeds
1 cup straight fideo (vermicelli) or 2-3 vermicelli nests
1 tablespoon tomato paste
1 fresh jalapeño, diced (optional)
1 tablespoon safflower flowers (optional)
1 teaspoon freshly-ground black pepper
sea salt
queso Oaxaca or other soft, melting cheese
fresh cilantro

Roast a chicken in the usual fashion and allow to cool enough to handle. Pull the meat and skin from 1/2 of the bird and tear or chop into largish pieces. Set aside.

Heat chicken fat in a heavy skillet over medium heat.  Add onions, garlic and vermicelli and sauté until the pasta is brown and somewhat crisp.  Add tomatoes and cook another 5 minutes, stirring frequently.

Add chicken, stock, tomato paste, safflower, jalapeño and black pepper, reduce heat and simmer until pasta is done. Adjust for salt, then ladle soup into individual cazuelas or soup bowls and serve piping hot with queso Oaxaca and torn cilantro.

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

Green Chili Stew with Fried Black Beans and Garlic Roasted Chicken

/ Ren

Hatch chilies and roasted tomatillos are simmered in chicken stock thickened with fresh corn flour and served with cumin-fried black beans and garlic-roasted chicken..

Green Chili Stew with Fried Black Beans and Roasted Chicken

For the Beans

1 cup dried black beans
3 cups filtered water
1 teaspoon cumin seeds
1 tablespoon leaf lard
1/4 teaspoon epazote
1/2 teaspoon Mexican oregano
1/4 cup yellow onion, diced
1/4 cup fresh tomatoes, diced
sea salt and freshly-ground black pepper

Rinse beans and pick over.  Put in a bowl, cover with cool water and allow to soak overnight.  Drain, rinse and put into a heavy saucepot with 3 cups of filtered water. Bring to a boil, then reduce heat and simmer until tender, about 1 hour. Drain, reserving some of the liquid and set aside.

Toast cumin in a dry skillet over medium heat until fragrant.  Add lard, onions and tomatoes and cook until onions are brown and tomatoes have lost their shape.  Add beans, a little bean cooking water, oregano and epazote and simmer, uncovered until tender, about 20 minutes.  Add a little water if necessary to keep beans from drying out.  Mash beans with the back of a wooden spoon and season to taste with salt and pepper.

For the Chicken

fresh chicken pieces
1 tablespoon pastured butter
2 cloves garlic, minced
1 teaspoon smoked paprika
1/4 teaspoon chipotle powder
sea salt and freshly-ground black pepper

Melt butter over medium heat then add garlic, paprika and chipotle and allow to steep 15 minutes.  Rinse chicken and pat dry.  Brush liberally with butter mixture and season with salt and pepper.  Roast in a 375 degree oven, turning twice until juices run clear, about 35 minutes.

For the Green Chili Stew

1 pound tomatillos
1/3 pound fresh Hatch or Anaheim chilies
1 cup chicken stock (preferably homemade)
1/4 cup fresh cilantro, chopped
1 teaspoon vinegar
2 cloves garlic, minced
1/4 cup white onion, minced and rinsed
1/2 teaspoon piloncillo or rapadura (optional)
1 1/2 tablespoons coarse corn flour
sea salt and freshly-ground black pepper

Remove stems and husks from tomatillos and rinse. Split in half across the equator then place face down in a heavy skillet and roast until browned.  Transfer roasted tomatillos to the bowl of a food processor and coarsely pulse together with chilies, cilantro, garlic and onion.  Transfer mixture to a heavy saucepan, add 1/2 cup chicken stock and bring to a boil.  Reduce heat, add vinegar and piloncillo and simmer 20 minutes.  Add corn flour, stir and simmer until thickened, about 10 minutes.  Season to taste with salt and pepper.

To serve, spoon fried beans in the center of a serving plate,  Ladle green chili stew around the perimeter, then arrange pieces of roasted chicken over the top.  Garnish with chopped cilantro and dress with crèma Mexicana or sour cream.

Braised “Fresh Bacon”

/ Ren

Fresh pork belly is pan-seared, then braised until tender in a rich stock with fresh herbs and vegetables..

Braised Braised Fresh Bacon

Serves 2 (adapted from a recipe by Tom Colicchio)

2 6-7 oz pieces fresh, skin-on pork belly, at least 2 inches thick
2 cups homemade chicken or vegetable stock, divided
1 1/2 teaspoons unroasted organic peanut oil
1 stalk celery plus a little extra, sliced
1 small carrot plus a little extra, sliced
1 large green bulb onion plus a little extra, chopped
1/4 cup arugula chiffonade
1 teaspoon dried red tomatoes, crumbled
1 clove garlic, peeled
1/4 teaspoon thyme
1/4 teaspoon savory
1 teaspoon raw cider vinegar
coarse sea salt
smoked black pepper

thick slices of wild yeast sourdough
homemade coarse mustard
raw cheddar cheese
fresh rosemary

Heat the oil in a large small skillet over medium heat. Season the pork with salt and pepper and put in the skillet fat side down. Cook until the skin is browned (about 15 minutes), then transfer to a plate.

Pour off all but about 1 tablespoon of fat and add the onion, carrot, celery, and garlic to the skillet. Cook until the vegetables are tender and slightly brown, about 20 minutes.

Return the pork belly to the skillet, fat side up, and add about 1 1/2 cups of stock (it should surround but not cover the meat). Bring the stock to a simmer, then transfer the skillet to a 350 degree oven. Gently simmer the pork, uncovered, for 1 hour, then add another 1/2 cup of stock. Continue cooking until tender, about 1 hour longer.

Allow the pork to cool in the braising liquid. Remove the pork from the liquid, then gently lift off and discard the skin. Score the fat, making a crosshatch pattern.

Turn up the oven to 400°F. Strain the braising liquid, discarding the solids. Return the liquid to the skillet, bring it to a simmer, and skim off the fat. Return pork, fat side up, to the skillet. Add vinegar, dried tomatoes, herbs and freshly chopped vegetables, then transfer the skillet to the oven and cook until the pork is heated through and the fat nicely browned, about 20 minutes.  Add arugula and serve hot with thick slices of toasted sourdough thinly-spread with coarse mustard and topped with melted asiago or raw cheddar cheese and fresh rosemary.

This post is part of Real Food Wednesdays

Spanish Chicken and Rice with Roasted Vegetables, Butifarra, Morcilla and Chorizo

/ Ren

Pastured chicken pieces are roasted with winter vegetables then baked with stock-soaked bomba rice with saffron, garlic, fire-roasted tomatoes, piquillo peppers and butifarra, morcilla and chorizo sausages..

Spanish Chicken and Rice with Roasted Vegetables, Butifarra, Morcilla and Chorizo

Serves 4

1 1/2 pounds chicken pieces
1 large carrot, oblique-cut
1 leek, split, rinsed and sliced
1-2 bulb onions, sliced
6 cloves whole, unpeeled garlic
1 tablespoon pastured butter
1 teaspoon smoked paprika
1/2 cup filtered water
3/4 cup fire-roasted tomatoes
3-4 piquillo peppers, chopped
1/3 cup parsley, chopped
1 cup bomba rice, rinsed
1 quart homemade chicken stock, divided
saffron threads, crushed
1/3 pound morcilla (blood sausage), sliced
1/3 pound butifarra (white garlic sausage), sliced
1/3 pound Spanish cooking chorizo, cubed
sea salt and freshly-ground black pepper

Melt butter in a large, heavy skillet over medium heat.  Stir in paprika, then add chicken and toss to coat.  Season with salt and pepper, add water then roast in a 375 degree oven for 20 minutes.  Remove from oven and add carrot, leek, onion and garlic and put back in the oven for another 20 minutes.

Meanwhile, begin cooking rice in chicken stock with saffron threads.

Remove pan from the oven and transfer chicken and garlic to a cutting board and allow to cool enough to be handled.  Transfer the vegetables and cooking liquid to a Dutch oven. Add in rice and stir to combine.

Briefly sauté the sausage then add to the pot with vegetables and rice.  Stir in fire-roasted tomatoes.

Peel and chop the garlic.  Pull the chicken meat from the bones and tear into chunks. Add to the pot with the vegetables and pour in 1 cup of chicken stock.  Cook uncovered until most of the stock has been absorbed, about 20 minutes.  Remove from the oven, and parsley and piquillo peppers and allow to stand 10 minutes.  Adjust seasoning with salt and pepper if necessary and serve hot.

Red Chili Grits

/ Ren

Stone-ground corn grits simmered in chicken stock with green onions and ancho puree, served with pork belly and fried eggs..

Red Chili Grits with Pork Belly and Fried Eggs

Serves 3-4  (adapted from a recipe by Taylor Ranch)

For the Grits

3 cups homemade chicken stock
1/4 green onions, thinly sliced
2 cloves garlic, minced
sea salt and freshly-ground black pepper
3/4 cup organic, stone-ground coarse corn grits
1/4 cup ancho puree
2 tablespoons pastured butter
3/4 cup raw milk cheddar, grated, divided

Bring the stock to a boil, then add onion, garlic and salt & pepper.  Slowly whisk in the grits and simmer until tender, about 10-15 minutes.  Stir in the ancho puree, butter and half of the cheese.  Spoon onto serving plate and top with additional cheese, onions and a dollop of ancho puree. Serve with fried eggs and pork belly.

For the Ancho Puree (makes 3/4 cup)

1 cup filtered water
3 ancho chiles, stemmed and seeded
1 Roma tomato, chopped
1/4 cup yellow onion, chopped
1 clove garlic, chopped
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Combine all the ingredients in a saucepan and bring to a boil. Lower heat and simmer 2 minutes. Cover, remove from heat and allow to steep 20 minutes.  Transfer the mixture to a food processor and puree until smooth.

Santa Fe Hot Pot

/ Ren

Human occupation of New Mexico stretches back at least 11,000 years to the Clovis culture of hunter-gatherers, who left evidence of their campsites and stone tools. After the invention of agriculture the land was inhabited by the Ancient Pueblo Peoples who built houses out of stone or adobe bricks. They experienced a Golden Age around AD 1000 but climate change led to migration and cultural evolution into the modern Pueblo peoples who lived primarily along the few major rivers of the region. (Wikipedia)

A contemporary New Mexican-style pork stew with dried beans, toasted chilies, onions, peppers, onions and sweet potatoes with cinnamon, cloves, green garlic, cumin and corn flour..

Santa Fe Hot Pot

Serves 2

1/3 cup mixed dried heirloom beans such as yellow Indian woman, tepary, pinquito & black
4 cups chicken stock, divided
1/2 pound braised feral hog (substitute leftover pork belly or pork shoulder roast), cut into 1/2 inch cubes
1 1/2 teaspoons leaf lard (substitute bacon grease)
1/4 cup mild chili powder
2 dried New Mexico chilies, stemmed, seeded and chopped
1 tablespoon smoked paprika
1/2 teaspoon freshly-grated cinnamon
1/4 teaspoon freshly-ground cloves
1 large tomatillo, husked, rinsed and chopped
2 red Fresno chilies, sliced
1/2 Spanish onion, chopped
1/4 cup poblano pepper, chopped
1 bulb green garlic, including leaves, chopped
1/3 cup sweet potatoes, peeled and diced
1 teaspoon smoked black pepper
1/4 cup fresh cilantro, chopped
1 tablespoon corn flour (not corn meal)
sea salt and freshly-ground black pepper

Rinse, pick over and soak a variety of dried beans overnight. Place in a pot with 2 cups chicken stock and bring to a boil.  Reduce heat, cover and simmer until tender, about 1 hour.

Heat lard in a heavy skillet over medium heat.  Add diced sweet potatoes and cook until browned along the edges and somewhat tender.  Add onions, fresh and dried chilies, peppers and green garlic and sauté until softened.

Add tomatillo, pork, beans, stock, pork, chili powder, paprika, cinnamon and cloves, reduce heat and simmer 15 minutes.  Add corn flour, stir and simmer until slightly thickened, about 10 minutes.

Add cilantro and season to taste with salt and pepper.  Ladle into bowls and serve with wedges of lime and corn chips or cornbread.

This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!

Traditional Maryland Fried Chicken, Cream Gravy

/ Ren

While the exact origin of Maryland Fried Chicken isn’t known for certain, a dish by this name did show up on the menu of New York’s Grand Union Hotel as early as 1878..

Traditional Maryland Fried Chicken

Traditional Maryland Fried Chicken

Serves 2-4 depending on appetite and accompaniments

1 whole pastured frying chicken, cut up
3 cups fresh whole milk plus the juice of 1 fresh lemon

2 cups sprouted wheat flour
1 tablespoon freshly-ground pepper
1 tablespoon sea salt
1 teaspoon paprika
1/2 teaspoon each dried thyme, oregano and basil

4 oz ghee or clarified, pastured butter
1/2 small white onion, diced
1 clove garlic, minced

1 cup fresh cream
1 cup chicken stock

fresh parsley, chopped

Wash chicken and place in a non-reactive bowl.  Pour in enough milk to cover then refrigerate at least 4 hours or overnight.

Combine flour, pepper, salt, paprika and dried herbs in a bowl.  Lift a piece of chicken with one hand, let the milk run off, then place into the flour mixture.  Use the other hand to coat the chicken and place onto a plate.  Repeat until all the chicken has been lightly but thoroughly dredged.

Heat the butter in a high-walled iron skillet over medium heat to about 325-330 degrees (this is why you need a fat such as clarified butter with a high smoke-point), then carefully place the chicken in the pan, working in batches if necessary.  Don’t crowd the pan too much.  Turning as little as possible, cook until well browned on all sides.  Transfer chicken to a heat-proof dish and finish in a 275 degree oven while you make the gravy (assuming another 15 minutes or so).

Add the onion and garlic to the pan that the chicken was cooked in and fry until golden.  Scrape up the brown bits with the side of a wooden spoon, then whisk in enough of the remaining seasoned flour to form a thick paste (roux).  Stirring continuously, cook until the flour is no longer raw, about 5 minutes.  Remove from heat.

Meanwhile, heat cream and chicken stock just to the boiling point.  Whisk in roux and cook until gravy has thickened.  Season to taste with salt and pepper.

The chicken may be served with the gravy over the top or on the side, as you prefer.

This post is part of The Nourishing Gourmet’s Pennywise Thursday

Black Bean Tamales, Roasted Tomato Salsa and Chile con Queso

/ Ren

Fresh corn masa spread on soaked husks and filled with cumin-fried black beans.  Served with fire-roasted tomato salsa and chile con queso..

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Black Bean Tamales, Roasted Tomato Salsa and Chile con Queso

For the Chili con Queso

1 1/2 cups fresh whole milk
1 1/2 cups grated raw cheddar cheese
1 1/2 teaspoons pastured butter
1 jalapeño pepper, minced
1 red Fresno pepper, minced
1 tablespoon sweet dairy whey
1/2 teaspoon smoked chili powder
1 teaspoon cilantro, chopped
1 teaspoon parsley, chopped
salt and pepper

Heat butter in a heavy saucepan over medium low heat.  Add peppers and cook until softened.  Add milk and bring to a strong simmer, stirring often.  Add whey (this gives the sauce a tangy taste) and stir to combine.  Add cheese a little at a time, stirring as it melts.  Season with smoked chili powder and salt and pepper to taste.  Stir in cilantro and parsley and keep warm.

For the Tomato Sauce

2 plum tomatoes, cored and halved
1 clove garlic, minced
1/2 small white onion, diced
1-2 small green chiles, diced
pinch of non-refined sugar (optional)
salt and pepper

Roast, grill or broil tomatoes until partially black and blistered.  Allow to cool enough to handle, then sauté together with garlic, onions and chiles until most of the water has evaporated.  Add sugar if using, and season to taste with salt and pepper.  Keep warm.

For the Filling

1 cup black beans, soaked overnight
2 cups chicken stock
1/2 tablespoon cumin seeds
1 teaspoon Mexican oregano
1/2 small white onion, diced
1 small clove garlic
1 tablespoon leaf lard
salt and pepper

Cook black beans in chicken stock until tender.  Drain and set aside, reserving liquid

Sauté onion, garlic and cumin in lard until fragrant.  Add beans and mash with the back of a wooden spoon.  Add bean cooking liquid as necessary to form a thick but spreadable paste.  Adjust seasoning with salt and pepper if necessary.

For the Dough

1 1/2 cups coarse corn masa (not cornmeal)
1 1/2 cups chicken stock, warm
1/4 cup leaf lard
1/2 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder

6 8-inch enconchada-style corn husks, soaked

Whip lard until fluffy, then blend in masa, salt and baking powder.  Slowly mix in chicken stock until a moist, consistent dough is formed.

Spread dough as evenly as possible over one side of each husk, about 1/8 inch thick.  Place a large spoonful of fried bean mixture in the center of the dough.  Fold the sides of the husks so that they overlap in the center, forming a long cigar-like structure.  Fold the empty part of the husk under so that it rests against the seam.

Bundle tamales together and steam standing upright until cooked through, about 15 minutes.

To serve, ladle tomato sauce into the center of a plate, carefully unwrap the tamales and arrange around the perimeter.  Spoon chile con queso over the top, and garnish plate with bits of diced onion, red pepper and cilantro.  Drizzle hot sauce and serve immediately.

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This post is part of Real Food Wednesdays

Roasted Chicken Posole Soup

/ Ren

Achiote roasted chicken, homemade chicken stock, posole corn, yellow onions, fresh chile peppers, smoked chile powder, lime and vermicelli.

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Roasted Chicken Posole Soup

Soak 1 1/2 cups dried posole overnight in cool, filtered water.  Drain and put into a Dutch oven with 1 quart homemade chicken stock.  Cover and simmer 2 hours, stirring occasionally.

Add 1 yellow onion, chopped, 1 clove garlic, minced, 1 large jalapeño, chopped, and a cup of mild red, yellow and orange peppers cut into varying shapes and sizes.

Add leftover roast chicken (skin removed) cut into large chunks 1 teaspoon smoked chile powder and 1 tablespoon toasted cumin seed and simmer until posole is tender, about 1 hour.  Add additional chicken stock as needed.

Add crumbled saffron and cooked and drained vermicelli and simmer another 5 minutes.

Ladle into bowls and serve with fresh lime and/or wedges of avocado.

Rosemary Chicken Liver Skewers

/ Ren

(you might also like this recipe)

Local, pastured chicken livers pan-fried on rosemary skewers with garlic smashed purple potatoes and mushroom & onion gravy..

Rosemary Chicken Liver Skewers

Rosemary Chicken Liver Skewers

For 2 servings

Garlic Smashed Potatoes

3 medium purple potatoes, scrubbed and cut into 1 inch pieces
1-2 cloves Chesnok or other strong garlic, minced
1 tablespoon pastured butter
2 tablespoons fresh whole milk
sea salt and cracked pepper

Boil potatoes in salted water until tender. Pour off all but 2 ounces of water and keep hot until 5 minutes before ready to serve.  To finish, pour off any remaining water and stir in butter and garlic.  Mash with a flat-faced potato masher and thin slightly with milk.  Season to taste with salt and pepper.

Mushroom and Onion Gravy

1 tablespoon pastured butter
1 palm-full pearl onions
1 palm-full large brown mushrooms, quartered
1 oz Armagnac or brandy
4 oz roasted chicken stock
1 1/2 teaspoons roux
sea salt and cracked pepper

Sauté mushrooms and onions in butter in a heavy skillet over medium heat until well browned.  Off-heat, de-glaze the pan with 1 oz Armagnac or brandy.  Return to heat and add chicken stock.  Reduce slightly, then whisk in a little roux to tighten.  Season to taste with salt and pepper.  Whisk in a knob of cold butter just before serving.

Rosemary Chicken Liver Skewers

12 oz fresh, pastured chicken livers, cleaned, rinsed and patted dry
4 6-inch rosemary skewers
1 tablespoon rendered chicken fat
1 tablespoon pastured butter
sea salt and cracked pepper

Thread 2-3 plump chicken livers onto each of 4 6-inch rosemary skewers.  Set on paper towels and pat dry.  Season with salt and pepper.

Sear livers on all sides in chicken fat and butter in a heavy skillet over medium-high heat until nicely browned and medium-rare to medium doneness.  Add 2 tablespoons chicken stock and allow to sit 2 minutes.

To serve, mound smashed potatoes in the center of a large plate.  Place 2 skewers on top of the potatoes then spoon gravy over the top.  Garnish with bits of herbs and greens.

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This post is part of Real Food Wednesdays


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Chicken a la King

/ Ren

Tender pieces of pastured chicken simmered in bone broth with fresh cream, sherry, nutmeg, peas and mushrooms.  Invented in the late 1800’s, this retro dish is every bit as good now as it was then..

Chicken à la King

Chicken à la King

To make roux, melt 4 oz. pastured butter over medium-low heat until it just begins to sizzle.  Add 5 oz. by weight sprouted wheat or spelt flour and whisk to combine.  Stirring continuously, continue to cook until it smells like baked bread, about 5 minutes.  Set aside.

To make topping, toast a piece of sprouted wheat or spelt bread in the toaster, then tear it up into small pieces and sauté in butter and parsley until golden brown.

Gently simmer chunks of pastured chicken (I’m using thighs, skin removed) in chicken stock with a little sherry and fresh thyme until just done.

Lightly sauté halved pearl onions, wild mushrooms and a bit of red bell pepper, then stir into the chicken.

Add fresh cream, green peas and freshly-grated nutmeg and simmer 5 minutes.

Whisk roux into the chicken and simmer, stirring continuously until thickened, 3-5 minutes.

Season to taste with sea salt and freshly-ground pepper.

To serve, simply spoon chicken mixture into a deep dish and top with toasted bread crumbs.



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Dancing Mushroom Shiromiso

/ Ren


Saveur

Known as the Hen of the Woods mushroom in North America, the Maitake (dancing mushroom) is revered for its anti-cancer properties and ability to regulate the body’s blood pressure and insulin levels.

Here’s a delicious way to load up on minerals, vitamins, protein and amino acids..

Maitake Miso

Dancing Mushroom Shiromiso

If not available locally, whole Maitake mushrooms can be ordered from Mountain Rose Herbs

Whole, dried organic Maitake (grifola frondosa)
Fresh scallions, sliced
White miso paste
Organic spinach powder
Homemade chicken bone broth, vegetable stock or filtered water
Low-sodium tamari
Dried organic celery root
Dried hijiki

Soak dried Maitake in filtered hot (not boiling) water for 20 minutes.  Set re-hydrated mushroom aside to drain.  Reserve soaking liquid.

Drizzle mushroom with clarified butter, sprinkle with pepper and spinach powder and roast in a 350 degree oven until golden brown (about 25 minutes).  The mushroom should be slightly crispy on the edges.

Meanwhile, bring reserved soaking liquid and chicken stock to a rapid boil and cook until reduced in volume by 1/3.

Reduce heat and add tamari (be sure to use traditionally-fermented tamari that doesn’t contain hydrolyzed protein) celery root, scallions and hijiki (a wild brown sea vegetable).  Simmer for 5 minutes.

Remove broth from heat and stir in white miso paste.

Ladle broth into a bowl or deep plate then place the roasted Maitake on top.


Pulled Pork Posole

/ Ren

(you might also like this recipe for Pozole Roja)

Simmered for 12 hours in a chili-tomato base, this traditional pork and corn stew has incredible depth of flavor..

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Pulled Pork Posole

Soak nixtamal (traditional, lime-slaked dried maize) overnight in cool, filtered water.

Brown pork (I’m using ribs, but you can use butt or shoulder) in a little annatto oil in heavy skillet over medium heat.

Transfer pork to a Dutch oven and submerge in homemade chicken stock and a bottle of tomato puree.  Add chopped onion, celery with tops, dried chilies, cumin, bay leaf and whole peppercorns.

Seal the pot with foil, cover and place in a 200 degree oven overnight.

Remove the pot from the oven and allow to cool enough to handle.

Transfer the ribs to a cutting board.

Strain the pot into a clean pan and boil gently until reduced in volume by about a third.  Periodically skim away any foam.

Drain the corn and add to the pot.

Pull the pork from the bones, shred and add to the pot.

Reduce the heat to low, cover and simmer until the corn is tender, about 2 hours.

To serve, ladle stew into a bowl or dinner plate and garnish with sliced green onions and chopped cilantro.  Serve fresh tortillas on the side.


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Tuscan White Bean Soup

/ Ren

How to turn a can of beans into a healthy, hearty meal..

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Recipe serves two

1 BPA-free can of organic cannelloni beans, drained, liquid reserved
1/4 head organic green cabbage, cut into large dice
3 large cloves organic garlic, coarsely chopped
2 inches mid-section organic leeks, sliced
2 stalks organic celery, leaves included, sliced
1 organic carrot, diced
3 inches Spanish chorizo, sliced
3 tablespoons fresh sage

olive oil
pastured butter
chicken stock
marjoram, parsley, sea salt and cracked pepper

Heat olive oil in a heavy skillet over medium heat. Add cabbage and cook until browned, about 2 minutes.

Add 1 tablespoon pastured butter, carrots and celery and sauté 2 minutes.

Add garlic, chorizo and leeks and sauté 2 minutes more.

Add beans and enough chicken stock and reserved liquid to almost cover.  Adjust seasoning with salt and pepper, reduce heat and simmer for 20 minutes.

Meanwhile, fry slices of crusty bread in pastured butter with marjoram and parsley.

Ladle soup into bowls and garnish with parsley and bits of roasted red pepper, serve with warm croûtons.


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Chicken Stock

/ Ren

The carcass of yesterday’s roast chicken, celery, onion, carrot, parsley, thyme, bay, peppercorns and garlic.

Begin by cooking the chicken and vegetables in a Dutch oven until it begins to brown a little.  This will help to give the stock a rich color.

Add the herbs, peppercorns and enough cold water to cover. Cook over high heat until it just begins to boil, then turn the heat down and let simmer for 1 hour, skimming the scum about once every 15 minutes.

Simmer an additional 8 hours, skimming occasionally and adding a little hot water as needed to keep the ingredients submerged.

Strain through a fine mesh strainer into a clean container and immediately cool that in a sink full of ice water. The goal is to cool the stock below the bacterial level of 38 degrees as quickly as possible.

Done correctly, the stock will safely keep in the refrigerator for at least three days or in the freezer for 3-4 months.

Cannellini Soup with Grilled Ficelle (favorite)

/ Ren

Cannellini beans, rinsed and drained. Chicken stock, olive oil, cream, cipolline onions, garlic, pepper, sea salt, Italian herbs, rubbed sage and mult-grain ficelle.

Saute the onions and garlic until they begin to brown, then add the sage and cook another minute.

Add the beans and chicken stock, reduce the heat and simmer about 20 minutes. Puree with an immersion blender, then add the cream, salt and pepper and a little butter. I’ve added a chiffonade of red chard for color.

Grill the bread with olive oil and Italian herbs, whisk the soup and enjoy!

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