Speaking of leftovers..

March 14, 2011 / Ren

Here’s last night’s chipotle-roasted chicken on a crisp cornmeal pizza crust with sliced red onions, fresh pineapple and some slightly burnt asadero. Fresh cilantro from the patio..

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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 pizza stone
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 four 4-ounce 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.

Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cooked until light golden brown, about 10 minutes. Set aside to cool.

Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes.

Chipotle-Roasted Chicken with Mexican Mint Marigold, Tomato Bomba

March 13, 2011 / Ren

Bomba is an ancient strain of slowly-maturing rice grown in fresh mountain water around the town of Calasparra in Murcia, using aqueducts first built by the Romans.

Bomba absorbs three to four times its volume in stock (rather than the normal two), yet the grains remain firm and delicious.

Plump, locally pastured chicken (Dewberry Hills) joints are brined for half a day in cold, filtered water with coarse sea salt, cracked cumin and coriander. Blotted dry, then roasted at 500 degrees until the skin is good and crisp, then transferred to a hot skillet and finished in sauce of reduced chicken stock, chipotles en adobo and a touch of apple cider vinegar. Served over stock-cooked rice with browned onions, garlic and fresh tomatoes. Garnished with freshly chopped Mexican mint marigold..

Chipotle-Roasted Chicken with Tomato Bomba

For the Brine (5%)

2 litres filtered water
100 grams coarse sea salt
1-1/2 tablesponns cumin seed, cracked
2-1/2 tablespoons coriander seeds, cracked

Bring the water to a rapid boil, then remove from heat. Add cumin, coriander and salt and stir to combine. Allow to cool to room temperature, then refrigerate until chilled. Place chicken pieces in a glass bowl and submerge in brine. Cover bowl and refrigerate 6-8 hours.

For the Chipotle Sauce

2 cups rich, homemade chicken stock
2 tablespoons raw cider vinegar
2-3 chipotles en adobo, minced
1 teaspoon Mexican oregano
1 tablespoon tomato paste
1 tablespoon piloncillo (substitute high-molasses raw can sugar)
sea salt and freshly-ground black pepper

Combine chicken stock and vinegar in a heavy-bottomed sauce pan and bring to a rapid boil. Reduce heat to medium, add chipotles, tomato paste, oregano and piloncillo and simmer until reduced and thickened, about 1 hour. Adjust seasoning with sea salt and freshly-ground black pepper.

For the Rice

2 tablespoons cultured butter
1/2 cup bomba
2 cups homemade chicken stock
1/2 yellow onion, cut into 1/2-inch dice
2-3 green onions, slivered, divided
1 tablespoon minced elephant garlic
1 cup fresh tomato, diced

Heat the butter in a heavy skillet and add yellow onion, garlic and 1/2 of the green onions and saute until fragrant, about 5 minutes. Add bomba and stir to coat each grain with butter. Add stock and tomatoes and bring to a boil. Reduce heat simmer, stirring frequently until tender, about 30 minutes.

For the Chicken

Assorted chicken pieces, brined and air-dried
Smoked paprika

Arrange chicken pieces skin-side up, without crowding in a large skillet. Lightly dust with smoked paprika and place into a pre-heated 500 degree oven, cooking until skin is nicely browned and crisp, about 25 minutes. Chicken should be slightly underdone at this point.

Remove pan from oven and set on burner over medium heat. Baste liberally with chipotle sauce and continue to cook, turning occasionally until chicken is cooked through, about 10 minutes.

To assemble

Spoon rice onto dinner plates and place chicken pieces over the top. Dress with additional chipotle sauce and garnish with Mexican mint marigold. Serve piping hot.

Smoked Duck Gorditas with Fresh Mango Salsa

July 30, 2010November 15, 2016 / 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!

Chefs’ Secrets: Don Strange of Texas Gorditas (mysanantonio.com)
Dining on a Budget: El Folklor (mysanantonio.com)

Pan-Seared Elk Medallions with Herb-Infused, Crushed Chipotle Demi-Glace

June 2, 2010 / Ren

The elk is one of the largest species of deer in the world and one of the largest mammals in North America. Ranging in forest and forest-edge habitat, elk are ruminants, feeding on grasses, bark, forbs and tree sprouts. High in protein and low in fat, this animal was wild-harvested deep in the Texas hill country..

Pan-Seared Elk Medallions with Herb-Infused, Crushed Chipotle Demi-Glace

Allow one 5-7oz portion per person, depending on accompaniments

Medallions of wild elk loin, cut about 1 inch-thick
coarse sea salt
freshly-ground black pepper
1 tablespoon of tallow

Season elk medallions on all sides with salt and pepper, wrap loosely in butchers’ paper and refrigerate 4-6 hours or overnight.
Remove from refrigerator, blot dry and allow to stand 30 minutes at room temperature. Pan-sear with a little tallow or grill over a wood fire until just medium-rare, then allow to rest 10 minutes before serving over chipotle demi-glace.

Crushed Chipotle Demi-Glace, Home Version (adapted from Saveur)

1/4 lb. uncured bacon, finely chopped
1 medium yellow onion, chopped
1 carrot, peeled and chopped
1/4 cup sprouted wheat, spelt or rye flour
2 tablespoons tomato paste
2-1/2 quarts beef or game stock, divided
1/4 cup good sherry (not cooking wine)
10 sprigs fresh parsley
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 leaves fresh sage
2 chiles chipotle en adobo, crushed
sea salt and freshly-ground black pepper

Render bacon in a large, heavy skillet over medium-low heat for about 15 minutes. Add onions and carrots and cook until somewhat softened, about 8 minutes. Use a sifter to sprinkle flour over the vegetables and cook another 10 minutes. Add sherry, herbs and 8 cups of stock and simmer uncovered until reduced in volume by three-quarters, about 2-1/2 to 3 hours.

Strain sauce, discarding solids. Return to pan with chiles chipotle en adobo and remaining stock and simmer until reduced by half, about 2 hours. Demi-glace may be kept in the refrigerator for up to one week.

This post is part of Real Food Wednesday!

Blackberry-Chipotle Cornbread

May 31, 2010 / Ren

Old fashioned, locally ground yellow cornmeal, pastured dairy, seasonal berries, raw honey and smoky chipotle are combined in this variation of traditional skillet cornbread..

Blackberry-Chipotle Cornbread

1 1/4 cups stone-ground cornmeal
1 1/4 cups unbleached, organic all-purpose flour
1 1/2 teaspoons aluminum-free baking powder
1/2 aluminum-free teaspoon baking soda
1 1/4 teaspoons coarse sea salt
1 large pastured egg
1 3/4 cups fresh buttermilk
3 tablespoons cultured butter

1/2 pint fresh blackberries
1/2 cup filtered water
1 teaspoon freshly-squeezed lemon juice
2 tablespoons raw honey, more or less to taste
1-2 chiles chipotle morita

Remove the stem, seeds and ribs from one or two small chiles chipotle morita and grind into a fine powder. Place the blackberries in a non-reactive pan with the lemon juice, water and chile powder and simmer over medium-low until reduced and thickened. Remove from heat and allow to cool to about 100 degrees then stir in honey to taste. Allow to cool completely.

Combine cornmeal, flour, baking powder, soda and salt in a bowl. In a separate bowl, combine the egg and buttermilk. Slowly stir the buttermilk mixture into the cornmeal mixture until just combined. Don’t over-mix.

Allow the batter to stand while you melt the butter in a 10-inch skillet in a 400 degree oven.

Swirl the cooled blackberry-chipotle sauce into the cornbread batter, leaving it streaky. Remove the skillet from the over and swirl to coat the sides with the hot butter. Pour the batter into the skillet and bake uncovered until just set in the middle, about 25 minutes.

Brush the top of the cornbread with a little more blackberry-chipotle sauce if you think it needs it, then allow to stand 5 minutes before serving.

Queso Flameado

May 1, 2010 / Ren

A decidedly Tex-Mex affair, queso flameado (flaming cheese) is a mixture of assorted white cheeses with chilies, onions, garlic and homemade chorizo served bubbling hot from the oven with warm tortillas..

Queso Flameado

(informed by recipes by the Homesick Texan)

For the Chorizo

1/2 pound fatty pork, coarsely ground
1 ancho and 1 guajillo chile, toasted and ground
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1 tablespoon paprika
2 cloves garlic, minced
1 teaspoon Mexican oregano
1/2 teaspoon cumin seeds, toasted
1/4 teaspoon cinnamon

1/4 cup chipotle chili sauce

Loosely combine all ingredients together in a bowl. Pinch off ping pong ball-sized pieces and fry in a hot skillet until brown and crusty on the outside. Transfer to a side dish to drain.

For the Vegetables

1/2 poblano pepper, stemmed and seeded
1/2 Spanish onion, cut into wedges
1/2 small red bell pepper, stemmed and seeded

Place all ingredients in a heavy skillet and broil until blistered and partially blackened, about 5 minutes. Remove from oven, cover and let stand until cool enough to handle. Cut into strips.

To Prepare

Combine vegetables with 2 cups of assorted shredded white cheeses such as asadero and Oaxaca in a heavy skillet. Arrange cooked chorizo over the top and dress with a little chipotle chile sauce. Place in a 350 degree oven until bubbly, about 10-15 minutes.

Spoon mixture onto warm tortillas and serve immediately.

Brazos de Dios Chili Cheese Grits

April 29, 2010 / Ren

Locally-milled corn grits are simmered in homemade vegetable stock, then combined with farmhouse cheddar, fried onions, fresh peppers, garlic, cumin and cilantro and topped with smoky chipotle chili sauce..

Brazos de Dios Chili Cheese Grits

For the Sauce

1 cup fresh tomatoes, peeled, seeded and chopped
2 chipotles en adobo, diced
1/4 cup Spanish onion, diced
1/2 tablespoon peanut oil
sea salt

Heat the oil in a heavy skillet over medium heat. Add the onions and cook until slightly browned. Add the remaining ingredients, reduce heat, cover and simmer 20 minutes. Taste and adjust for salt as needed.

For the Grits

1 cup stone-ground cornmeal
2 cups homemade vegetable stock
1 tablespoon pastured butter
1/2 Spanish onion, chopped
1/2 large poblano pepper, chopped
1 medium sweet red pepper, chopped
2-3 cloves garlic, minced
1 teaspoon cumin seeds
sea salt and freshly-ground black pepper
1/2 cup sharp cheese, grated, plus more for garnish
several sprigs fresh cilantro, torn

Heat the butter in a heavy skillet over medium heat until shimmering. Add the cumin seeds and fry 30 seconds. Add the onions, peppers and garlic and fry until lightly browned, then remove from heat.

Bring the stock to a boil, then reduce heat to a simmer and slowly whisk in the corn meal. Cook and stir until thick, adjusting consistency with additional stock if needed.

Add 2/3 of the cooked vegetables to the grits, along with any remaining melted butter. Fold in the cheese and cilantro and stir to combine. Adjust seasoning with salt and pepper, then cover and let stand 5 minutes.

To serve, spoon grits onto a plate or into a bowl and top with spoonfuls of chipotle sauce. Spoon remaining vegetables over the top, then garnish with a little more cheese and cilantro.

Omnivore’s Option

Add 1/4 pound seasoned, browned ground bison or pastured beef to the chipotle chili sauce.

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

BBQ Heritage Pork Cheeks with Charro Beans and Vegetable Escabèche

December 5, 2009 / Ren

Heritage pork cheeks are slow-roasted with tomatoes, onions, peaches and chipotle and served with long-simmered charro beans and vegetable escabèche..

BBQ Heritage Pork Cheeks with Charro Beans and Vegetable Escabèche

Melt 1 tablespoon leaf lard (substitute bacon grease) in a Dutch oven. Add trimmed pork cheeks and turn to coat lightly with melted fat, then season with salt, pepper and chipotle powder. Cover with a mixture of chopped onions, tomatoes and garlic and pour in just a little water. Seal the lid and cook until the pork is tender, about 90 minutes. Use a slotted spoon to transfer the cooked pork to a platter, then place the Dutch oven on the burner over medium-low heat, add chopped peaches and a teaspoon of molasses and cook until thickened, about 30 minutes. Return the pork to the pot and simmer 10 minutes. Serve with charro beans and vegetable escabèche.

Ancho-Grilled Sirloin with Avocado and Papaya Pesto

November 21, 2009 / Ren

Grass-fed sirloin is dry-rubbed with freshly-ground ancho chiles, roasted paprika, cumin, smoked pepper and sea salt and then pan-grilled and served with a raw avocado oil-based pesto containing cilantro, garlic, bits of dried papaya, macadamia nuts and chipotle powder..

Ancho-Grilled Sirloin

For the Dry Rub

2 ancho (dried poblano) chiles, stemmed and seeded
1 tablespoon roasted paprika
1 teaspoon cumin seeds
1/2 teaspoon rapadura
1/2 teaspoon sea salt
1/2 teaspoon smoked black pepper

Place all ingredients into a coffee or spice grinder and pulse into a fine powder. Place in an airtight container and store away from heat and light for up to 3 months.

For the Pesto

1/3 cup raw avocado oil
1/4 cup fresh cilantro
1 clove garlic
juice of 1/2 fresh lime
1 tablespoon unsweetened dried papaya
1 1/2 tablespoons macadamia, pistachio or hazlenuts
1/4 teaspoon chipotle powder
salt and pepper

Place all ingredients except oil into the cup of a food processor and pulse a couple of times until coarsely chopped. Stir in oil then adjust flavor with salt and pepper.

To prepare

Rinse and pat dry 1 or more 1 inch-thick sirloin steaks. Coat all sides with spice rub, then wrap loosely in butcher paper and refrigerate 3 or more hours.

Allow steaks to sit on the counter 30 minutes, then grill 3 minutes per side in a heavy skillet over medium heat. Transfer skillet to a 400 degree oven and cook until medium-rare, about 10 minutes.

Transfer steaks to a cutting board and allow to stand 5 minutes before carving into 1/2 inch-thick slices. Garnish with crumbled goat cheese and dress with pesto.

Chili con Calabaza Asada (Roasted Pumpkin Chili)

November 11, 2009 / Ren

Oven-roasted pumpkin, fried pork belly, fresh & dried chiles, onions, toasted corn, cumin and oregano..

Chili con Calabaza Asada (Roasted Pumpkin Chili)

Serves 2

1-2 small pie pumpkins, roasted
3-4 dried chiles such as Ancho, Pasilla, New Mexico and Chipotle
1 fresh poblano pepper, chopped
1 Serrano or 2 jalapeño peppers, diced
1/2 red bell pepper, chopped
1/2 small red onion, chopped
1/4 pound pork belly, diced (can eliminate if vegetarian)
2 cloves garlic, minced
1/2 cup corn kernels
1/2 cup black beans, cooked (optional)
3/4 teaspoon cumin seeds
1 teaspoon Mexican oregano
salt & pepper
water

Split the pumpkins lengthwise through the stem and scrape out the seeds and stringy material. Season with salt and pepper and roast in a 400 degree oven until softened, about 15 minutes. Set aside to cool, then scrape out the flesh with the edge of a spoon.

Meanwhile, place the dried chiles in a bowl of hot water for 15 minutes. Remove from water, split and remove stems and seeds. Process in a food processor until a smooth paste is formed., corn,

Cook pork belly over medium-low heat until crisp. Pour off all but 1 tablespoon of the fat, then add the cumin seed and toast until fragrant.

Add the peppers and onions and sauté until softened, about 5 minutes. Add the corn, garlic, pumpkin and oregano and stir to combine.

Stir in the the chile paste, then thin with a little water (use the soaking water if you like). Add beans if using, then reduce heat to low, partially cover and simmer until slightly reduced, about 15 minutes.

Season to taste with salt and pepper, then ladle into bowls and serve with fried corn tortillas.

This post is part of Real Food Wednesdays!

Smoked Chili Powder and Chili Paste

August 20, 2009 / Ren

(This is part 1 of a 2-part post- part 2 is here. You might also like this post about achiote paste)

Made from 16 kinds of peppers, herbs and spices, here’s a homemade smoked chili powder unlike anything you’ll find in the store..

Smoked Chili Powder

I strongly recommend that you wear a pair of disposable gloves while doing this..

Gather a selection of dried chiles with different flavor profiles (hot, mild, fruity and smoky). I’m using Pasilla, Petines, Arbol, New Mexico, Chilhuacle negro, Mulatto, and both Dorado and Morita Chipotles.

Using a pair of scissors, snip the tips off the peppers then split lengthwise. Spread apart and remove the stem and seed clusters.

Arrange peppers on a baking tray lined with parchment paper and roast in a 350 degree oven until fragrant and crisp, about 15 minutes, or (even better) smoke the chiles outdoors over mesquite. Allow the chiles to cool.

Meanwhile, lightly toast cumin, coriander, anatto and cinnamon in a dry skillet over medium heat. Allow to cool.

Working in batches, process the chiles in a food processor with the toasted spices, dried onion, garlic, cilantro, Mexican oregano and sea salt.

Pour all into a bowl and stir to combine. Store in an airtight container away from direct light up to 6 months.

To make a paste for use in soups, stews or bean dishes, add a tablespoon of white vinegar and 2 tablespoons of fresh orange juice (especially good with chicken or pork) to the chili powder and work into a thick paste. Store in the refrigerator for up to 2 months..

Fresh Chili Paste

: Smoked Chili Powder

: Fresh Chili Paste

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

Carne Guisada

December 3, 2008 / Ren

Stew meat, stock, fresh tomatoes, garlic, onion, peppers and spices.

Simple. Delicious.

Brown about 1 pound of local grass-fed beef in a spoonful of annatto oil.

Add in about 4 chopped tomatoes, one or two chopped chipotles en adobo and a cup of good beef stock and simmer, stirring occasionally until meat is tender, about 90 minutes.

Add fresh jalapeno, cumin, Mexican oregano, parsley and cilantro and simmer 5 minutes.

A dollop of crema Mexicana or a spoonful of agave nectar will cool it down if its too spicy for you.

Serve with tortilla chips, rice, beans or whatever suits your fancy tonight.

Chipotle Black Bean Chicken Chili (favorite)

October 19, 2008 / Ren

Crushed tomatoes, black beans, onion, garlic, jalapeno, cilantro, roasted peppers, chicken, corn, chipotle powder, smoked sweet paprika, sea salt and cheddar cheese.

Brine* the chicken for 1 hour before starting the recipe. Brining makes the chicken much more tender and juicy.

In a Dutch oven, saute the onions, jalapeno, garlic and chipotle until tender, about 7 minutes.

Add tomatoes and peppers, simmer 10 minutes.

Brown the corn with cilantro. Browning releases the sugars and intensifies the corn flavor.

Add the corn, drained black beans and a large spoonful of nutritional yeast flakes. Stir and simmer 10 minutes.

Cook the (rinsed and patted dry) chicken in hot oil with smoked paprika until almost done, about 5 minutes per side.

Cut the chicken into bite size cubes, add to the chili and simmer until chicken is cooked through, about 10 minutes.

Serve topped with shredded cheese and slivered scallions.

* “The brining process forces water into the muscle tissues of the meat by a process known as diffusion and osmosis. This additional moisture causes the muscle tissues to swell and hold more water. The resulting water in the muscle tissues will make the meat more moist and tender. Any spices herbs or other flavorings you add to the brine solution will get taken deep into the meat with the water.”

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