cilantro

Roasted Corn Chowder with Scallops and Bacon

/ Ren

originally published Oct. 11, 2009

Roasted sweet corn with poblano peppers, onions, seared scallops and smoked bacon..

Roasted Corn Chowder with Scallops and 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.

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Speaking of leftovers..

/ 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.

Oca du Pérou

/ Ren

Traditionally cultivated throughout the Andes (Argentina, Bolivia, Chile, Colombia, Ecuador, Peru, and Venezuela), oca (Oxalis tuberosa) is an annual plant that overwinters as underground stem tubers.

Unlike potatoes, oca can be eaten raw with a carrot-like crunch (try them with salt, chili powder and lime), but are more commonly bolied or roasted, with a familiar,  potato-like texture.   Due to its tolerance for for poor soil,  high altitude and harsh climates, oca is hugely important as a staple crop in the Andean highlands.

In this preparation, oca are parboiled in lightly salted mineral water, then drained and sauteed in cumin oil with Aji Amarillo (a medium-hot,  orange-colored chile with a light citrus/apricot flavor),  purple garlic and shallots.   Finished with sea salt, freshly-ground pepper, cilantro and a squeeze of lime, oca make a distinctly delicious side dish..

Oca du Pérou

Oca du Pérou  (ratios given here are for 2 servings)

8-12 oca
mineral water
2 cloves purple garlic, slivered
2 shallots, slivered
1/2 whole mild grilling pepper, julienned
1 teaspoon cumin seeds
1 teaspoon Aji Amarillo chile powder
1 tablespoon olive oil
1 tablespoon clarified butter (increase olive oil & omit butter for vegan use)
1 tablespoon fresh cilantro, torn
sea salt and freshly ground black pepper to taste

Scrub and trim the ends from a dozen similarly-sized variously-colored oca and plunge into a pot of rapidly-boiling mineral water (substitute plain, filtered water) along with a good pinch of sea salt.  Allow the tubers to cook until almost, but not quite tender, about 10 minutes.  Drain oca and allow to cool.

Meanwhile, heat oil in a heavy skillet over medium heat and sauté cumin seeds until fragrant and lightly toasted.  Add butter and potatoes and cook, turning often until slightly crisp and browned, about 7 minutes.

Add garlic, shallots, grilling pepper and Aji Amarillo and cook until peppers are soft, about two minutes.  Remove pan from heat and add torn cilantro.  Season with salt and pepper, toss and serve hot with a wedge of fresh lime on the side.

This post is part of Real Food Wednesday!

Related Articles

(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.

Grilled Lamb Sausages with Madras Curry Paste and Sprouted Wheat Naan

/ Ren

Local, pastured lamb is ground with garlic, cumin, sea salt and black pepper, stuffed in a casing and refrigerated overnight before being grilled with yellow onions and green chiles.  Dressed with Madras curry paste with nigella and fresh cilantro, then rolled in sprouted  wheat naan..

Grilled Lamb Sausages with Madras Curry Paste

For the Sausage

1 pound freshly ground lamb shoulder, about 75% lean, cubed
2-3 cloves garlic, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon fine sea salt
about 5 feet lamb casing

Combine lamb, garlic, cumin, salt and pepper together in a bowl. Wrap tightly and refrigerate overnight.  Thoroughly wash and drain casing, then place it onto the sausage maker attachment of a stand mixer.  Grind the meat mixture into the casing, twisting individual sausages off at about 4 inches.  Refrigerate until ready to use.

For the Curry Paste

1/4 cup coriander seeds
1/2 teaspoon nigella
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard seeds
1 teaspoon chili powder
2 tablespoons ghee
1 tablespoon freshly-grated ginger
2 cloves garlic, minced
1/2 teaspoon vinegar
1/4 heavy coconut milk
2 tablespoons fresh cilantro, torn

Toast the coriander in a dry skillet, allow to cool, then combine with mustard and chili powder.

Heat ghee in a heavy skillet over medium heat, then fry spice mixture until the butter oil separates, about 5 minutes.  Add vinegar, ginger and garlic and cook 2 minutes.

Add coconut milk and nigella and simmer until thickened, about 5 minutes.  Stir in cilantro and remove from heat.

For the Naan

2 cups sprouted wheat flour
1/2 cup organic all-purpose flour
1/4 cup fresh whole milk
3/4 cup plain, whole milk yogurt
1 package yeast
1 teaspoon non-refined sugar
1/4 teaspoon aluminum-free baking powder
1/2 teaspoon fine sea salt
2 tablespoons ghee, melted

Warm the milk in a saucepan, then pour into a bowl and stir in the yeast.  Allow to stand until frothy, about 10 minutes.

Sift flours, sugar, baking powder and salt into a bowl and form a well in the center.  Slowly add ghee, yogurt and milk and knead until soft and pliable, about 10 minutes. Cover the dough and allow to stand in a warm place until doubled in size, about 2 hours.

Divide the dough into lemon-sized balls, then roll and stretch into the shape of a 1/4 inch-thick teardrop.  Place naan on a large, flat griddle and bake in a 475 degree oven until puffy and slightly crisp, about 2-3 minutes on the 1st side and 1-2 minutes on the 2nd side.

To Assemble

Grill or pan fry sausages until crisp and brown and  the juices run clear, about 15 minutes depending on heat source.  Cook onions and chiles in similar fashion.

Place a sausage into the middle of a small naan and top with curry paste, onions and vegetables. Roll and eat hot dog-style.

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!

Chili Mac for Grownups (and adventurous kids)

/ Ren

Chunks of local, pastured ground beef fried with yellow onions and cumin and simmered with dried chilies, garlic, Mexican oregano, halved grape tomatoes and jalapeños.  Tossed with gluten-free corn macaroni and topped with shredded cheddar, crushed yellow corn chips and fresh cilantro..

Chili Mac for Grownups (and adventurous kids)

3-4 ancho chilies, split, stemmed, seeded and toasted
2-3 New Mexico chilies, split, stemmed, seeded and toasted
filtered water as needed

1 tablespoon beef tallow or bacon drippings
1/2 pound local, pastured ground beef or bison
1/2 yellow onion cut into large dice
1 teaspoon cumin seeds
sea salt & freshly-ground black pepper

1/2 cup grape tomatoes, halved
3 cloves garlic, minced
1 fresh jalapeño, diced
1 1/2 teaspoons Mexican oregano

1 cup corn macaroni, cooked and drained

yellow corn chips, crushed
sharp cheddar cheese, grated
fresh cilantro, torn

Toast the split chilies on a dry comal or skillet over medium heat for 20 seconds on each side. Take care not to let them scorch, or they will be bitter. Allow to cool slightly, then place in a food processor or blender and crush into a fine powder. With the motor running, slowly add cool, filtered water until a thin paste is formed. Pour into a clean container and set aside.

Pinch off 1 1/2 inch pieces of ground beef, compress lightly and season with sea salt and freshly-ground black pepper. Allow to stand 10 minutes. Meanwhile, heat the tallow or bacon fat in a heavy skillet over medium-high heat until shimmering.  Add the chunks of ground beef to the hot fat, taking care not to crowd the pan. Allow to form a crisp crust on one side, then turn over and add the onions. Continue to cook until the onions are translucent, about 3 minutes. Use a slotted spoon to transfer the meat and onions to a plate, leaving as much fat as possible behind.

Add the tomatoes to the pan and cook until they begin to fall apart, about 3 minutes.  Add garlic and jalapeño and sauté briefly. Add pureed chilies, oregano, browned meat and onions, reduce heat to low and simmer 10 minutes. Adjust consistency with a little water if needed, then fold in cooked macaroni and stir to combine.  Taste and adjust for salt and pepper.  Correct bitterness if present with a tiny bit of honey.

Spoon mixture into individual serving dishes, and top with shredded cheese, crushed corn chips and torn, fresh cilantro.

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Pan-Seared, Pole-Caught Maguro with Habanero Mango Sauce

/ Ren

Pole-and-line-caught US Atlantic yellowfin tuna is quickly seared in ginger and lemongrass-infused coconut oil and served with a fresh habanero mango sauce..

Pan-Seared, Pole-Caught Maguro with Habanero Mango Sauce

Infused oil

3 tablespoons virgin coconut oil
1 tablespoon freshly-grated ginger
1 6″ piece fresh lemongrass, split
2-3 sprigs fresh cilantro
1/2 fresh habanero, stemmed and seeded

Melt coconut oil over medium heat until very hot but not smoking .  Add ginger, lemongrass, cilantro and chile, remove from heat and allow to steep 20 minutes. Discard lemongrass.

Mango Sauce

1 fresh mango, peeled and cut into chunks
2 tablespoons freshly-squeezed Mayer lemon juice
1 tablespoon black sesame seeds
the ginger, cilantro and chile from above recipe
1 tablespoon infused oil from above recipe
filtered water
sea salt

Add all ingredients to the bowl of a food processor and pulse until smooth, adding water as needed to achieve a spoon-able consistency. Adjust for salt and chill until ready to serve.

Seared Tuna

very fresh tuna steaks, about 1 inch thick
2 tablespoons infused oil from above recipe
sea salt
freshly-ground red and black peppercorns

Heat a cast iron skillet over medium heat for 10 minutes. Coat tuna with infused oil and season with salt and pepper.  Sear about 1 minute per side for rare, then transfer to a cutting board and allow to rest 5 minutes before carving into 3/8 inch thick slices. Spoon mango sauce into the center of a plate and arrange tuna on top. Garnish as you like.

Wood-Fired, Ancho-Rubbed Sirloin with Fried Plantains and Frijoles Charros

/ Ren

Grass-fed sirloin (Bastrop Cattle Co.) is rubbed in a mixture of ancho chilies, fresh garlic, Mexican oregano, comino and piloncillo, then quickly seared over a wood fire.  Served with salt & pepper-fried plantains and home-cooked frijoles charros (cowboy beans)..

Wood-Fired, Ancho-Rubbed Sirloin with Fried Plantains and Frijoles Charros


For the Rub (adapted from a recipe by Rick Bayless)

2 cloves garlic, peeled
3-4 ancho chiles, stemmed and seeded
1 tablespoon piloncillo
1 teaspoon Mexican oregano
1/2 teaspoon cumin seeds
1 tablespoon black pepper
1 tablespoon half-sharp paprika
2 teaspoons sea salt

Add all ingredients to the bowl of a food processor and pulse into a semi-fine powder.

For the Beans (adapted from a recipe by Rick Bayless)

1 cup dried pinto beans
1 tablespoon leaf lard
1/2 yellow onion
1 small sprig epazote

2 thick slices bacon, diced and fried
2 cloves garlic, minced
1 cup fire-roasted tomatoes, diced
1/2 fresh poblano pepper, charred and diced
1/4 cup fresh cilantro, coarsely chopped

Rinse and pick over dried beans.  Cover with 1 quart of cool, filtered water, lard, onion and epazote.  Bring to a hard boil, then reduce heat to low, cover and simmer until tender, about 2 hours, adding the tomatoes and peppers about 30 minutes out.  Stir occasionally and add more water if necessary to keep from drying out.

Add bacon, salt and cilantro during the last 10 minutes of cooking, discarding the epazote before serving.

For the Plantains

1 plantain, very ripe but still firm
1 tablespoon peanut oil or butter
sea salt and freshly-ground black pepper

Heat butter or oil in a heavy skillet over medium heat until shimmering.  Season plantain slices with salt and pepper then fry until golden brown. Set aside to drain.

For the Steaks

1 4oz breakfast sirloin per person
1 1/2 teaspoon spice rub per steak

Pat steak dry, then evenly coat on all sides with spice rub. Grill over a wood fire for about 2 minutes per side for medium-rare. Transfer to a cutting board and allow to rest 5 minutes before slicing against the grain about 3/8 inch-thick.

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


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.

Grilled Rib-eye Steak with Garlic-Lime Butter and Chili-Fried Onion Rings

/ Ren

Local, pastured bone-in rib-eye steak is basted with garlic-lime butter as it is grilled over a wood fire, then served with crispy chili-fried onion rings..

Grilled Rib-eye Steak with Garlic-Lime Butter and Chili-Fried Onion Rings

For the Compound Butter

1/4 cup pastured butter, softened
1/4 cup fresh cilantro, chopped
1-2 cloves garlic, minced
2 tablespoons white onions, finely diced and rinsed
1 1/2 tablespoons fresh lime juice
sea salt and smoked black pepper to taste

Combine all ingredients in a bowl and set aside until ready to use.

For the Onion Rings

1/2 yellow onion, thinly sliced into rings
1 cup fresh milk
1 cup sprouted wheat flour
2 tablespoons paprika
1 1/2 teaspoons chili powder
1 teaspoon dried parsley
sea salt and freshly-ground black pepper
beef tallow for frying

Soak the onion rings in the milk for 30 minutes.  Combine flour and seasonings in a bowl and set aside.  Heat tallow in a heavy, high-walled skillet over medium heat just until a wisp of smoke appears, then quickly drain the onions and toss in the seasoned flour.  Working in batches if necessary so as not to crowd the pan, fry the onions until golden brown.  Drain briefly on a clean kitchen cloth before serving hot.

For the Steaks

Lightly oil the steaks with peanut oil and season on both sides with salt and pepper.  Allow to stand at room temperature for 1 hour while the fire is prepared.  Grill the steaks on the hottest part of the grill for 3 minutes without moving them, then turn 90 degrees and grill 2 minutes more. Turn the steaks over, move them to the cooler side of the grill and cook to the desired degree of doneness (approximately 8 minutes for medium-rare, depending on thickness), basting frequently with compound butter.

Remove from grill, baste again and allow to stand 10 minutes before serving topped with onion rings.

Ancho-Seared Duck Breast with Mole Rojo and Crunchy Tomatillo-Avocado Salsa

/ Ren

Duck breast pan-seared in ancho and garlic-infused rendered duck fat and served with crispy duck skin, classic mole rojo and crunchy tomatillo-avocado salsa..

Ancho-Seared Duck Breast with Mole Rojo and Crunchy Tomatillo-Avocado Salsa

For the Ancho-Infused Duck Fat

1/3 cup rendered duck fat
1 large ancho chile, stemmed, seeded and torn
1 clove garlic, mashed
1 teaspoon organic annatto seeds
1/2 teaspoon Mexican oregano

Melt duck fat in a heavy skillet over medium-low heat.  Add ancho, garlic, annatto and oregano and cook just until it begins to sizzle a little.  Turn the heat to the lowest setting and allow to steep 1 hour before straining into a clean container.  Store refrigerated up to 2 weeks.

For the Crunchy Tomatillo-Avocado Salsa (recipe by Rick Bayless)

8 ounces (about 4 medium) tomatillos, husked and rinsed
1/2 cup (loosely packed) coarsely chopped cilantro
Hot green chiles to taste (roughly 2 small serranos or 1 small jalapeño), stemmed and roughly chopped
1 ripe avocado, pitted, flesh scooped from the skin
1 small white onion, cut into 1/4-inch pieces
Salt

Roughly chop half of the tomatillos and scoop them into a food processor with the cilantro and green chiles.  Measure in 1/4 cup water and process to a slushy, coarse puree.  Roughly chop half the avocado, add it to the processor and pulse until it is incorporated into the salsa.  Scrape into a serving dish.  Scoop the onion into a small strainer and rinse under cold water.  Add to the salsa.  Finely chop the remaining tomatillos and add them, too.  Finally, chop the remaining avocado into 1/4-inch pieces and stir them into the salsa.  Taste and season with salt, usually about 3/4 teaspoon.

For the Mole Rojo

Made right, classic mole is a rather elaborate and time-consuming affair.  If you haven’t made it before, I would suggest studying Rick Bayless’ recipe for Mole Rojo Classico.  In a pinch, you can use store-bought El Conquistador Teloloapan Red Mole.

For the Cracklings

1/4 cup duck skin with fat, julienned
1 teaspoon Ancho-Infused Duck Fat
1/2 tablespoon fresh cilantro, chopped
coarse sea salt and freshly-cracked black pepper

Heat duck fat in a heavy skillet over medium heat.  Add the julienned duck skin and sauté, stirring continuously, until dark golden brown and crisp.  Transfer to a napkin to drain and toss with cilantro, salt and pepper while still hot.

For the Duck

Use a sharp, thin knife to score a cross-hatch pattern into the fat side of the duck breast, taking care not to cut into the muscle.  Season on all sides with salt, pepper, thyme and nutmeg, then lay bay leaves against the flesh, loosely wrap in butcher’s paper and refrigerate overnight (Thomas Keller).

Allow to duck breast to sit on the counter for 20 minutes while you pre-heat a cast-iron skillet over medium heat.  Add the duck breast skin-side down to the hot pan, then reduce heat to medium low and cook, moving often, until the skin is golden brown and much of the fat has been rendered out.

Flip the breast over and sauté for 1 minute, then pour off the fat and place the pan in a 375 degree oven and cook until until rare, about 8 minutes. Transfer the duck to a cutting board and allow to rest at least 15 minutes.

Heat ancho-infused duck fat in a heavy skillet over medium heat.  Add inch-thick slices of rare duck breast and quickly sear on all sides until medium rare.

To serve, spoon mole into the center of a dinner plate.  Position duck on top of the mole standing upright, dress with tomatillo-avocado salsa and garnish with cracklings.

Sweet Potato, Bacon and Goat Cheese Quesadillas

/ Ren

Fresh flour tortillas spread with mole rojo and topped with pan-roasted sweet potatoes, bacon, red onions, poblano peppers with crumbled goat cheese and fresh cilantro..

Assembling Sweet Potato Quesadillas

Assembling Sweet Potato Quesadillas

Sauté diced bacon in a heavy skillet until some of the fat has rendered and it begins to brown.  Add diced sweet potatoes and continue to cook until browned and softened.

Add cumin seeds, diced red onions, diced poblano peppers and sauté until softened.  Add Mexican oregano and adjust seasoning with salt and pepper.

Lightly spread fresh tortillas with thinned mole rojo (a thick paste of Ancho and Guajillo chiles, onion, tomatoes, pecans, peanuts, sesame, garlic, oregano and a hint of chocolate).

Top tortillas with sautéed vegetables, fresh cilantro and crumbled goat cheese.  Place a second tortillas over the top and press the edges together to form a seal.

Bake in a 350 degree oven until the cheese is bubbly, about 12 minutes.

Allow to cool slightly, then cut into wedges and top with fresh diced avocado, quartered grape tomatoes, diced white onion, garlic, s&p and avocado or olive oil.

Vegetarian Pindi Chana

/ Ren

A traditional, healing curry of tomatoes, onions, chiles, cashews and spices fried in ghee with chickpeas, plump raisins, fresh pomegranate seeds and cilantro.

Pindi Chana

Pindi Chana

2 cups cooked chickpeas
2 plum tomatoes
1 small white onion
2-4 small green chiles
2 cloves garlic, minced
1 1/2 teaspoons freshly-grated ginger
2 tablespoons ghee or clarified butter (substitute olive oil for vegan option)
1/2 cup large black raisins
1/4 cup cashews, chopped
1/4 cup fresh pomegranate seeds
1 teaspoon crushed star anise
1/2 tablespoon turmeric
1/2 tablespoon paprika
1 teaspoon black pepper
1 teaspoon sweet cinnamon shards
1 1/2 teaspoons hulled cardamom
1 teaspoon cumin seeds
1 bay leaf
1 tablespoon minced curry leaves
1/4 cup fresh cilantro, chopped
1/2 cup filtered water

Heat ghee in a heavy skillet over medium heat.  Add onions and all of the whole spices (including bay) and sauté until onions are browned, about 5 minutes.

Stir in turmeric and paprika to form a thick paste.

Add chiles and tomatoes and continue to cook until tomatoes have released their water, about 5 minutes.

Add chickpeas, water, raisins and remaining spices and simmer 15 minutes.

Add cashews, pomegranate seeds and cilantro and stir to combine.

Serve accompanied with aged basmati rice or flat-bread.

Avocado Black Bean Quesadillas

/ Ren

Fresh whole wheat tortillas, homemade chili con queso, avocado, black beans and heirloom tomato..

Avocado Black Bean Quesadillas

Avocado Black Bean Quesadillas

For the Chile con Queso

Gather jalapeños, green onions, garlic and cilantro from your backyard (or CSA, farmers’ market or co-op), grab some fresh whole milk and raw cheddar from the fridge and whole cumin, coriander, sea salt, pepper, chili powder and Mexican oregano from the pantry.

Toast the seeds in a dry pan over moderate heat until fragrant, about 5 minutes.  Add oregano, garlic, chili powder and milk and simmer for a few minutes.

Stirring briskly, add peppers, onions, cilantro and lots of shredded cheese.  Continue to stir until cheese is melted and sauce is thickened, perhaps 5 minutes (do not let the mixture boil, or you will lose valuable nutritional value and risk curdling the sauce).  Add a little more milk if too thick, a little more cheese if too thin.  Season to taste with salt and pepper.

For the Filling

Mix together roughly equal parts diced white onion, avocado, cooked black beans and tomatoes.  Add the juice from half of a fresh lime, bits of diced red Fresno and poblano peppers and chopped cilantro.  Season to taste with salt and pepper.  Refrigerate at least one hour before using.

Method

Using a rubber spatula, spread a thin layer of cooled chili con queso on one side of each tortilla.  Be sure to spread all the way to the edge.

Spoon avocado mixture into the center of a tortilla and spread to within about 1/2 inch of the edge.  Top with another tortilla and press the edges together to form a seal.

Place the assembled quesadillas into a lightly-greased comal or skillet and cook in a 350 degree oven until the cheese is bubbling and the tortillas have begun to get crisp and brown on the edges.

Slide the quesadillas onto a cutting board and let stand 2-3 minutes before cutting into wedges.  Serve with pro-biotic pickled red onions on the side.

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

Roasted Winter Squash, Locked and Loaded

/ Ren

Roasted winter squash with smoked bacon, poblano peppers, onions and toasted cumin seed..

Winter Squash, Roasted & Loaded

Winter Squash, Roasted & Loaded

Split a firm, thick-walled winter squash lengthwise through the stem.  Remove seeds and pulp, oil lightly and season with sea salt and freshly-ground black pepper.

Place the squash halves into a skillet or onto a baking sheet along with half of an onion, half of a poblano,  half of a red bell pepper and additional chunks of peeled squash and roast at 400 degrees until the peppers are blackened.

The squash halves might need more or less time depending, but don’t let them cook until they collapse.  Remove from oven and let stand 5 minutes.

Meanwhile, cook diced, thick-cut smoked bacon in a heavy skillet with a spoonful of whole cumin seeds.  Add roasted vegetables, toss in some roughly-chopped fresh cilantro and taste for salt and pepper.  Add a little vegetable or chicken stock to keep things moist.

Place roasted squash halves on a plate and fill with the vegetable mixture.  Serve with charro or black beans on the side if you like.

Pollo de Campo

/ Ren

Pastured chicken brined overnight in smoked chile powder and annatto, then roasted with peppers, onions and a cilantro, lime & pumpkin seed pesto.

Made in a Dutch oven, this Pollo de Campo (camp chicken) is easy to prepare at home or on the trail..

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Pollo de Campo

For the brine

1/2 gallon filtered water
3 oz kosher salt
5 whole cloves
1/2 teaspoon sweet cinnamon shards
8 allspice berries
2 teaspoons smoked chili powder
1 tablespoon organic annatto powder
1/2 yellow onion, chopped
2 cloves garlic, minced

Bring the water to a bowl.  Stir in salt and annatto powder and stir to dissolve.  Allow to cool then add the rest of the ingredients.

For the Pesto (can be made a day ahead)

1/3 cup fresh cilantro leaves
1/3 cup fresh parsley
juice of 1 small lime
1/4 cup toasted pumpkin seeds
pinch of salt
olive oil

For the Chicken

1 3-4 pound whole pastured chicken, rinsed
1/2 yellow onion, chopped
1 poblano pepper, chopped
2 red Fresno or jalapeño peppers
1 teaspoon paprika
sea salt and cracked pepper

For the Rice

1/2 cup Bomba rice (a short-grain Spanish rice that holds 3x its weight in stock)
2 1/2 cups water + roasted chicken stock in situ
Roasted onions and peppers in situ

Method

Submerge the chicken in the brine and refrigerate overnight. Remove the chicken, pat it dry and place it on a bed of chopped onions and peppers in a Dutch oven.  Roast fro 40 minutes in a 400 degree oven.

Remove chicken from the pan and scrape the vegetable and juices into a clean pan with the rice and water.  Cook the rice 20 minutes, season to taste and hold under cover.

Meanwhile, place the chicken back into the Dutch oven and use a spoon or spatula to coat it with the cilantro pesto.  Return to oven and continue to roast until the juices run clear, about 20 minutes.

Allow the chicken to rest 10 minutes before carving and serving with the rice.

Pork Belly, Black Bean and Roasted Sweet Potato Tacos

/ Ren

Local, pastured pork belly, organic black beans, pan-roasted sweet potatoes, poblano peppers..

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Pork Belly, Black Bean and Roasted Sweet Potato Tacos

(click image to enlarge)

Makes about 4 large tacos

1/4 pound pork belly, cut into large dice
1 poblano pepper, cut into strips
1 aji mirasol or New Mexico dried chile, seeded and chopped
1 cup cooked black beans
1 large tomatillo, diced
1/4 cup bean cooking water
1 cup sweet potatoes, cut into cubes
1/2 small yellow onion, diced
1 clove garlic, minced
1 tablespoon rendered fat, if needed
1 teaspoon cumin seed
1 teaspoon Mexican oregano
1/2 teaspoon epazote
2 tablespoons fresh cilantro, coarsely chopped
freshly-made flour tortillas
sea salt and cracked pepper

Brown pork belly in a heavy skillet over medium heat.  Add additional rendered fat if needed, then add diced sweet potatoes, cumin and dried chiles and cook until browned on all sides.

Add onions, poblano peppers and garlic and cook until onions begin to brown.

Add tomatillos, oregano, epazote and just enough reserved bean cooking water to keep everything moist. Toss in the cilantro, season to taste with salt & pepper and give it one last stir before loading onto fresh tortillas straight off the comal.

I like to serve these tacos with lots of jalapeño Tabasco and Cholula hot sauce on the side.

This post is both part of the Food Renegade’s Fight Back Fridays and
the October Fest Carnival of Super Foods at Kitchen Stewardship!


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Vegetarian Black Bean Chili

/ Ren

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..

Black Bean Chili

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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Huevos Rancheros, Salsa de Aji Mirasol Asado

/ Ren

If you’ve never made roasted salsa from scratch before, you owe it to yourself to try it – you just can’t buy anything this good in a store at any price.  This dish is easy and inexpensive enough to feed the whole gang.

Fresh, pastured eggs poached in roasted tomato salsa with fresh tortillas.  Garlic, cumin, Aji Mirasol (this Peruvian chile’s name means looking at the sun), onions and cilantro..

Huevos Rancheros, Salsa de Aji Mirasol Asado

Huevos Rancheros, Salsa de Aji Mirasol Asado

Coarsely chop tomatoes, tomatillos, red & green onions, garlic, jalapeño peppers, cumin and Aji Mirasol chiles.  Season lightly with sea salt and smoked pepper and roast in a 450 degree oven until blistered, about 15 minutes.

Working in batches if necessary, transfer the roasted vegetables to the bowl of a food processor and pulse to a semi-coarse texture.

Pour the salsa into a skillet and simmer over moderate heat until thickened, about 15-20 minutes.

With the back of a large spoon, form a well in the just-bubbling salsa then crack an egg into the well.  You can prepare as many as a dozen eggs at once, depending on the size of your pan and the quantity of salsa that you’ve made.

Cover the pan and cook eggs to your liking, about 3-4 minutes for runny yolks.

Meanwhile, heat fresh tortillas (corn tortillas are traditional for this dish) in a lightly greased comal or skillet.

To serve, nestle an egg inside a tortilla and spoon some of the salsa around the edges.  Dress with a squeeze of lime.

This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet

Frijoles Rojas, Chayote, Crema Fresca

/ Ren

(This is part 2 of a 2-part post- part 1 is here)

Dinner-on-the-cheap..  red beans, fried bacon, onions and tomatoes simmered in a homemade chili base, with shaved raw chayote squash, crèma fresca and fresh tortillas..

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Frijoles Rojas, Chayote, Crèma Fresca

click to enlarge; take a look at the pool of thick, mahogany-colored juices on the left side

Fry diced, uncured bacon in a heavy skillet until well browned.  Pour off all but about 1 tablespoon of the fat.

Add chopped onions and cook until browned.

Add tomatoes and cook until the water is released but not yet evaporated.

Add 1 tablespoon homemade chili base (more or less, depending on how spicy you like it) and stir to combine.

Add red beans (dried and cooked or from a BPA-free can) and some of the bean cooking liquid and a teaspoon of epazote, reduce heat and simmer 20 minutes.  Adjust seasoning with sea salt and cracked pepper if needed.

Garnish with a little salad of shaved raw chayote squash (crispy & tastes rather like a cucumber with no bitterness), chopped cilantro and fresh lime juice and dress with crèma fresca dusted with smoked chili powder.  Serve with Spanish rice or fresh tortillas.

This post is part of Food Renegade’s Fight Back Fridays

Quesadillas

/ Ren

While purists may argue about whether “real” quesadillas are made with masa or wheat tortillas, what ingredients belong inside, and even if they should be folded in half or simply sandwiched, everyone can decide for themselves what tastes good.  Homemade chili base, green onions and peppers seem a good way to start.  Toss a little Mexican oregano and cumin on there..

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making quesadillas

then add cheeses such as asadero, manchego and cotija, along with some chopped fresh cilantro..

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adding cheese and cilantro

place onto a lightly oiled comal and top it off with another tortilla, pressing the two sides together..

press the two sides together

press the two sides together

bake (or griddle) until the cheese is bubbling and serve with plenty of heirloom salsa..

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Quesadillas with Heirloom Salsa


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Crusted Green Curry Salmon

/ Ren

Planked and crusted wild Alaskan salmon with coconut milk, curry and cilantro..

Crusted Salmon with Green Curry

Crusted Salmon with Green Curry

Soak a cedar plank in clean water for at least 2 hours.

Combine 2 tablespoons virgin coconut oil, 1 teaspoon good curry powder and 1 teaspoon half-sharp paprika in a small bowl.  Coat the fish with this mixture, sprinkle with bread crumbs and set aside.

Pulse together 2 tablespoons fresh cilantro, 1 small green chili (optional) and 1 teaspoon fresh lime juice in a food processor.  Add to 1/2 cup coconut milk and simmer, stirring frequently until thickened, about 15 minutes. Adjust seasoning with sea salt and cracked pepper.

Place salmon fillets on soaked plank and cook in a 500 degree oven until golden brown, about 10 minutes.

Serve with a wedge of fresh lime.

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Southwest Grilled Pork Ribeye with Fried Nixtamal

/ Ren

Tender, pastured pork rib-eyes marinated in annatto oil, garlic and mild Adobo seasoning served with nixtamal fried in butter with green onions, yellow tomatoes, pumpkin seeds and fresh jalapeños..

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Soak nixtamal (traditional, lime-slaked dried maize) overnight in cool, filtered water.  Boil slowly in a heavy pot of fresh water until just tender, about 2 hours. Drain and set aside.

Meanwhile, marinate pork in annatto oil, fresh garlic, Mexican oregano and adobo-style seasoning for at least 2 hours.

Fry nixtamal, whole cumin and pumpkin seeds in pastured butter until browned.  Add green onions, peppers, tomatoes, sea salt, cracked pepper and just a pinch of coarse, non-refined sugar and sauté quickly until the tomatoes give up most of their liquid, perhaps 5 minutes.  Toss with chopped cilantro just before serving.

Meanwhile, grill the pork rib-eyes until medium-done and nicely marked, but still plump and juicy.  Hit everything with a modest squeeze of fresh lime and serve hot from the pan.

To make annatto oil, toast achiote seeds in a hot, dry skillet until fragrant, about 2 minutes. Add good olive oil and infuse over low heat for about 20 minutes. Strain the resulting annatto oil and store indefinitely in a cool, dark place.

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Punjabi Gobi with Onion and Garlic Naan

/ Ren

Gobi is a dry curry of cauliflower, tomatoes, ginger, onions and toasted spices.  Naan is an  oven-baked flatbread commonly served in South Asia..

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Punjabi Gobi with Onion and Garlic Naan

For the naan (adapted from Anjum Anand)

3 oz organic all-purpose flour
1 oz organic whole wheat flour
1 tsp non-refined sugar
1/4 tsp salt
1/4 tsp aluminum-free baking powder
2 oz organic plain yoghurt
2 oz filtered water
3 cloves garlic
2 green onions

Sift the dry ingredients together in a glass bowl.  Combine with yoghurt and water and let stand in a cool place for 2 hours to break down some of the phytic acid.

Roll dough into a ball, set in an oiled bowl, cover and let stand in a warm place until doubled, about 1-2 hours.

Knead the dough by hand for 10 minutes, adding very small quantities of flour or water as may be needed to achieve a soft, flexible dough.

Roll the dough out into 1/4 inch thick ovals and cook on a pizza stone in a 450 degree oven until brown, about 2-3 minutes per side.

For the Gobi

Core, trim and wash cauliflower (1/2 head per 2 servings) and split into individual florets.  Steam until partially cooked, then plunge into ice water to stop the cooking process.

Chop 1 plum tomato, 1 small yellow tomato, 1/2 yellow onion, 1 tablespoon ginger, 1 or 2 green chilies and a handful of fresh cilantro.

Gather 1 tablespoon each turmeric and chopped curry leaves, 1 teaspoon each of cumin seed, methi and paprika, and 1/2 teaspoon each of black pepper, nigella, ajwain and sea salt.  These spices are commonly available in Indian food markets or by mail order.  Don’t worry about it if you don’t have this exact combination.

Toast the whole spices in a dry skillet until fragrant, about 3 minutes.

Add the tomatoes, onions and peppers and cook until just softened, about 2 minutes.

Add the remaining ingredients (except cilantro) and cook over medium-low heat, stirring often until cauliflower is tender, about 15 minutes.

Add cilantro and 1 tablespoon ghee.  Toss to combine and serve with hot naan.


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Raw Cheese Queso and Fried Tortilla Chips

/ Ren

All local ingredients, including goat milk, raw cheddar, fresh jalapeños, herbs, vine-ripened tomatoes and toasted spices..

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Gather jalapeños, tomatoes, green onions, garlic and cilantro from your backyard (or CSA, farmers’ market or co-op), grab some fresh cream-top goat milk and raw milk cheddar from the fridge and whole cumin, coriander, sea salt, pepper, chili powder and Mexican oregano from the pantry.

Toast the seeds in a dry pan over moderate heat until fragrant, about 5 minutes.  Add oregano, garlic, chili powder and milk and simmer for a few minutes.

Stirring briskly, add peppers, tomatoes, onions, cilantro and lots of shredded cheese.  Continue to stir until cheese is melted and sauce is thickened, perhaps 5 minutes (do not let the mixture boil, or you will lose valuable nutritional value and risk curdling the sauce).  Add a little more milk if too thick, a little more cheese if too thin.  Season with salt and pepper.

Meanwhile, heat a scant amount of rendered pork fat in a comal or skillet over medium heat.  Fry freshly made tortillas for about 2 minutes, flip and fry 1 minute more.  Allow to drain briefly on paper towels before cutting into triangles; they should turn out flaky-crisp, not greasy.

This post is part of Food Renegade’s Fight Back Fridays


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White Chicken Chili

/ Ren

Say, isn’t that a lot of peppers? you might ask.  Yes, I’d say.  Yes, it is.  But this is about flavor, you see, not about sending a heat-seeking missile into your nasal cavity.  We’ll do that some other day.  I promise.

Adapted from a recipe by Cooks Illustrated

Onion, cilantro, chicken broth, chicken, white beans, scallions, garlic, cumin seed, corriander, Mexican oregano, guajillo (medium), jalapeno (medium), chile de arbol (hot) and ancho (mild) peppers.

Brown the chicken (in a little olive oil) in a Dutch oven. Set aside.

Soak the dried chilies in hot water, prep the vegetables.

Toast the cumin and corriander in a dry skillet then coarsley grind.

Mince the rehydrated chilies.

Sauté the onions, peppers, garlic, oregano, cumin and corriander.  Add diced chicken and cook another 5 minutes, stirring often.

Add the beans and broth. Reduce heat and simmer until liquid is reduced by half, about 30 minutes.  Adjust seasoning.

Serve garnished with scallions and cilantro.

Rating  ♦ ♦ ♦ ♦

Thai Curry Shrimp with Ginger Jasmine Rice

/ Ren

Fresh ginger, shallot, garlic, peppers, cilantro, lemon grass, coconut milk, Thai spices*, coconut oil, jasmine rice, fresh jumbo shrimp and unsweetened flaked coconut.  Not shown; red curry paste**

Substitute coconut milk for 1/2 of the water called for in the instructions for the rice.  In that mixture, steep freshly grated ginger, lemon grass and spices for 15 minutes.

Saute the shallot and garlic in coconut oil until colored. Add peeled & deveined shrimp, spices and peppers and continue to saute until shrimp is just under done.  Add curry paste, coconut milk and cilantro. Stir to combine, then simmer on low until thickenend, about 15 minutes.

Meanwhile, cook the rice in the coconut milk and water mixture until liquid is absorbed, about 15 minutes.

Serve topped with toasted coconut and additional cilantro.

* corriander, red pepper, cumin, nutmeg, cinnamon, garlic, black pepper, basil, cardamom and cloves

** dried red chili, garlic, lemon grass, salt, galangal, shrimp paste, kaffir lime peel and pepper

Rating  ♦ ♦ ♦ ♦

Seitan Shiromiso

/ Ren

Chicken style seitan in broth, basil, spinach, roma tomatoes, onions, garlic, cilantro, chili paste, ginger, white miso and udon noodles.

Saute the seitan with onions, garlic, ginger and a little loose green tea.  Add the broth and cilantro, simmer about 20 minutes.

Add the noodles and tomatoes, simmer another 10 minutes. Adjust seasoning, add the spinach and basil and enjoy!

Rating  ♦ ♦ ♦ ♦