Roasted Corn Chowder with Scallops and Bacon
Roasted sweet corn with poblano peppers, onions, seared scallops and smoked bacon..
Roasted Corn Chowder with Scallops and Bacon
(informed by a recipe by Rick Bayless)
3 cups fresh corn kernels, divided
1/2 small white onion
1/2 large poblano chile
1 red Fresno chile
1 clove garlic
1 cup fresh whole milk
1 cup fresh cream
6 oz dry sea scallops
4 oz smoked bacon, diced
1 teaspoon cultured butter
1/4 teaspoon smoked chili powder
1/2 teaspoon paprika
2 tablespoons fresh cilantro, chopped
sea salt and freshly ground pepper
Roast the poblano, Fresno, onion, garlic and 1/2 of the corn in a 450 degree oven until the peppers are blackened. Place the peppers in a paper bag or under an inverted bowl to steam a bit- the skins will peel right off.
Pulse the uncooked corn in a blender with the milk, cream and smoked chili powder, then transfer to a heavy pot set over medium-low heat. Stirring frequently, allow to simmer until reduced by 1/4.
Chop the roasted peppers, onion and garlic and add to the pan. Stir to combine.
Meanwhile, sauté diced bacon over medium-high heat until well browned. Pour off all but 1 teaspoon of fat and add 1 teaspoon butter, paprika and cilantro. Add the scallops and sear until golden brown on both sides. Transfer to the soup, stir to combine. Adjust seasoning with salt & pepper if necessary and serve steaming hot.
Duck Egg Migajas
A variation of the traditional Tex-Mex migas, this is a shirred duck egg with pork sausage, poblano peppers, queso cotija, pico de gallo and fried corn tortilla strips..
Duck Egg Migajas
Cook pastured ground pork seasoned with salt, cumin seed and Mexican oregano in a heavy skillet until brown and crumbly.
Pour off all but a teaspoon of fat, then use a wooden spoon to make a well in the middle of the pan. Crack one or more duck eggs (substitute chicken eggs) into the well, and season lightly with sea salt and freshly-ground pepper.
Scatter diced poblano peppers and fresh tomato wedges around the perimeter of the pan, then sprinkle queso cotija (substitute Parmesan) over the top.
Place the pan in a 400 degree oven until the eggs are shirred (baked) to your preferred degree of doneness.
Meanwhile, fry strips of corn torillas in a bit of leaf lard or reserved pork fat until crispy. Drain on paper towels.
To serve, use 2 wide spatulas to transfer the contents of the skillet to a dinner plate. Dress with fresh pico de gallo and garnish with tortilla strips. Beans and hot sauce may be offered on the side if you like.
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- Duck Egg Migas
Vegetarian Black Bean Chili
Simmered black beans with red and white quinoa, toasted cumin, onions, tomatoes, New Mexico and poblano chiles, garlic, oregano and wedges of avocado, all served up in baked corn tortilla shells..
Vegetarian Black Bean Chili
Soak dried black beans and quinoa in filtered water overnight. Drain, rinse and cook in vegetable stock until just done.
Sauté cumin seeds, chopped chiles, garlic and onions in a heavy skillet over medium heat until browned and fragrant. Add chopped tomatoes and poblano peppers and cook 5 minutes.
Add garlic, Mexican oregano, 1/4 teaspoon each cloves, allspice and cinnamon, cooked beans and quinoa and simmer 20 minutes; keep moist by adding bean-cooking liquid as needed. Adjust seasoning with sea salt and freshly-ground pepper.
Meanwhile, lightly coat small corn tortillas with oil and press into the wells of a jumbo muffin pan. Bake at 400 degrees until crisp and browned.
To serve, spoon chili into tortillas shells and garnish with avocado wedges, a squeeze of fresh lime and hot sauce.
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- Black Bean Chili
Salsa de Tomate Verde Asado
Time was when I’d come home at the end of the work week and just pull out a frozen pizza or microwave dinner and plop down in front of the TV.
Not anymore. Even when I don’t much feel like cooking or fiddling around with the camera or the blog (i.e., tonight), a simple, comforting meal is within reach because I only keep fresh, whole foods on hand. The TV? Gave it away years ago.
Roasted Tomatillo Salsa..
Salsa de Tomate Verde Asado
Husk, rinse and halve fresh tomatillos. Place cut side down in a heavy skillet along with a few cloves of garlic, a jalapeño and a poblano chile. Brown well on both sides.
Seal the peppers inside a paper bag and allow the steam 15 minutes. Peel away most of the skin (leaving a few charred bits), split and remove stems and seeds.
Transfer peppers to the bowl of a food processor along with tomatillos, garlic and a handful of cilantro. Moisten with 1/4 cup or so of filtered water and pulse into a coarse puree.
Stir minced onion into the salsa and season to taste with sea salt and a squeeze of fresh lime juice.
Leftover salsa will keep 2-3 days in the fridge.
Bacon & Eggs
Fry uncured streaky bacon or pork belly with yellow onions until the onions are brown and the bacon is crisp.
Pour off all but a teaspoon of fat, then crack eggs directly into the pan and allow to set for just a moment.
Spoon roasted tomatillo salsa over the eggs and toss in some chopped cilantro. Stir and scramble to your preferred degree of doneness and serve with frijoles and fresh tortillas.
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- Huevos con Tocino y Salsa Verde
This post is part of Food Renegade’s Fight Back Fridays
Cabrito Chili-Stuffed Poblano
Mild, pastured Texas cabrito chili with onions, peppers, garlic, tomatoes in a roasted poblano pepper..
Roasted Goat Chili-Stuffed Poblano
Cut a lengthwise strip off one side of a large poblano pepper. Remove and discard seed cluster and ribs.
Roast the pepper in a heavy skillet in a 400 degree oven until the pepper begins to blister. Set aside.
Dice the remaining raw strip of poblano and set aside.
Brown freshly-ground cabrito (young goat) in 2 tablespoons bacon fat or leaf lard. Pour off all but 1 tablespoon fat.
Add peppers and onions and sauté until vegetables begin to brown.
Add tomatoes, garlic and 1 tablespoon homemade chili base and stir to combine. Simmer 10 minutes.
Add green onions and cilantro and stir to combine.
Spoon chili mixture into the cavity of the roasted pepper, top with raw goat milk cheddar and roast until pepper is hot and cheese is bubbly, about 10 minutes.
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- Roasted Goat Chili-Stuffed Poblano
Steak Sandwiches, Austin Style
Grass-fed skirt steak from Bastrop Cattle Company and fresh cilantro tortillas from Paqui Tortillas along with other local ingredients, all delivered by Greenling Organic Delivery. Get your locavore on!
Adapted from a recipe by Whole Foods
The day before, coat the meat with coarsely ground peppercorns, cumin seed, corriander, granulated garlic, onion powder, cumin, sea salt and non-refined sugar (optional). Cover and refrigerate overnight.
Tomato, cilantro, tomatillo and garlic for the pice de gallo (I’ve eliminated the usual jalapenos because the meat is highly spiced). Onion, bell and poblano pepper for the steak.
Moisten the steak with a little olive oil and liquid aminos with a few drops of mesquite liquid smoke. This will give it a healthy, smokey soy flavor.
Grill the steak to rare in hot skillet, about a minute per side. Transfer to cutting board and allow to rest while you julienne the vegetables. Slice the steak very thin and sauté over high heat with vegetables.
Meanwhile, warm the tortillas in a comal or iron skillet.
Pile steak and vegetables into the tortillas and top with pico, queso quesadilla and a squeeze of lime.
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