Chiles Relleno de Picadillo (Stuffed Chiles Relleno)

I was watching the movie Tortilla Soup the other day.  One of my favorite movies. It has a really good story, but I watch it for the food.  All the foods are prepared  by two fabulous Chefs, Mary Sue Milliken and Susan Feniger.  After watching the movie, I went through their cookbook "cooking with two hot tamales" to see if I could even find the recipes they prepared.  Must be in their other cookbooks.  Anyway, I saw this recipe and made some minor adjustments.  Roasted stuffed chiles are very Mexican-American.  I have made picadillo before, but this one is different.  It does not use your typical Tex-Mex seasoning.  I had a lot of fun making it for lunch one day. It went home with a couple of friends and now their husbands want to be my official food tasters.  Cut the recipe in half if the 12 is too many. I found people wanted at least two (2).

Ingredients:
1 1/2lb ground turkey
1 medium onion (minced)
4 cloves garlic (minced)
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup raisins
5 Italian plum tomatoes (canned, drained and chopped)
1 1/2 tbls cider vinegar
1/2 cup toasted almond slivers
Salt and Pepper to taste

12 large poblano chiles
6 large eggs (separated)
1 1/2 tbls all purpose flour
1/2 cup all purpose flour (in a shallow dish)
3/4 tsp coarse salt (kosher)
Peanut or vegetable oil for frying

You can roast the chiles in an open flame if you have a gas burner. Rotating directly on the flame allowing the other layer to char.  Or you set your oven to broil.  Coat the chiles with a little oil and place on a tray.  Place under the heated broiler and allow to broil for 20 minutes, turning it occasionally to ensure charring on all side.  Once the outerskin is charred, remove from heat and place in a bowl and cover with plastic wrap.  Allow to steam.

To make the picadillo, heat oil in a large skillet on medium heat.  Add onions, season with salt and pepper.  Stir the onions for approximately 5 minutes.  Add the garlic and cook for another 2 minutes continually stirring so as not to let the garlic burn. Add ground turkey breaking it up with a wooden spoon as you stir it with the onions and garlic.  Remove any clumps and cook until turkey is completely browned.  Add the cinnamon and cloves and cook for another minute.  Add the tomatoes, raisins and vinegar.  Lower the heat and allow simmer, stirring occasionally, until the pan juices are gone and all the ingredients as well incorporated; approximately 20-25 minutes.

Once the chile peppers have cooled. Uncover the plastic wrap and gently remove the outer layer or skin. The skin should come off in large pieces.  Be very careful so as not to tear the peppers.  Cut a slit across the top (stem end) of the pepper and then down the center creating a "T" opening.  With a small spoon, remove all the seeds and membrane.  Be very careful not to scrape too hard so as not to tear the pepper.  If you want heat, leave the membrane.  Loosely stuff each pepper with the picadillo and close with a toothpick.  

In a large bowl, beat your egg whites with salt until soft peaks.  Beat in each egg yolk one at a time. Then beat in the 1 1/2 tsp of flour until flour disappears.  Heat your oil in a large heavy skillet deep on medium with enough to fry the chiles.  As the oil is heating, roll the stuffed chiles in the 1/2 cup of flour in the shallow dish. Patting gently to remove excess.  When the oil is hot, dip the stuffed chiles into the egg mixture, shake off excess and carefully place in the hot oil.  Repeat with the other chiles. Do not crowd.  The chiles will brown pretty quickly, gently roll them over to ensure browning occurs on all sides evenly.  Remove from skillet and allow to drain on a paper towel.  Cover to keep warm while you cook the rest. 

To serve, place a stuffed chile relleno on a plate, ladle with your favorite salsa (red or green) and serve with your favorite rice (spanish or cilantro lime). Enjoy!

 

Ceasar Chicken

I made this for a family friend's birthday party to celebrate his 90th birthday.  It was a hit and so easy to make (especially for 52 people).  The recipe below is for four servings.  The number of ingredients is pretty low, which makes it super easy to fix.  Using your  favorite brand of ceasar dressing.  Make sure it is not the creamy version.

4 skinless chicken breasts
1/2 cup chicken broth
1/2 cup Ceasar dressing
1 cup canned tomatoes (chopped or diced)
4 strips of crisp bacon (chopped)
2 tblsp fresh parley (chopped)
2 tblsp fresh basil (chopped)
2 tblsp canola or olive oil
Pepper to taste

Pat chicken breast with a paper towel to remove any moisture.  In a deep fry pan, heat the oil.  Fry chicken breasts until brown on each side, approximately 5-7 minutes per side.  Do not crowd the chicken.  Add  chicken stock and ceasar dressing. Reduce heat to medium and continue cooking for 4 minutes.  Stir in tomatoes and season with pepper.  Turn chicken breasts over and continue to cook for 2 minutes.  Add the the fresh parsley and basil and cook for another 2 minutes.  There should be enough sodium in the dressing and chicken broth not to need salt.  Remove from heat and season to taste.  Serve with  a salad and your favorite rice pilauf.

Embutido

Okay, this is seasoned ground pork that has been rolled into a log and then baked.  The ingredients sounds kinda strange when you think about combining them, but actually, this is absolutely DELICIOUS!  This is my mother's recipe which I have taken some liberties ( I know she will yell at me later).  I've made two different versions, one using Spanish chorizo and another using andouille sausage.  The Spanish chorizo is part of the traditional recipe.  The andouille sausage adds a whole 'nother level.  If you like your foods with some spice, I highly recommend the andouille sausage, if not, go for the traditional Spanish chorizo.  Remember, do not use Mexican chorizo, totally different taste and seasoning.  It will not work on this dish.  This actually is not hard to make, just mix all the ingredients, roll into a log, wrap and then bake.


Ingredients:

1 1/2- 2 lbs of ground pork
1 cup bread crumbs soaked in 3/4 cup milk
2 Spanish chorizo or andouille sausage (cut into chunks)
2 eggs (beaten)
4 tblsp sweet pickle relish
4 tblsp raisins
1 small can (6oz) tomato paste
1 cup pork or chicken broth
2 tblsp of light brown or raw sugar
2 tblsp canola or olive oil
Salt and pepper
2 sheets of aluminum foil

Heat oven to 350 degrees.  In a food processor, add the chorizo/sausage and raisins. Process until minced but not pureed.  In a large mixing bowl, add the ingredients from the food processor, ground pork, soaked bread crumbs, eggs and sweet relish.  Mix well and season with salt and pepper.  On one of the aluminum sheets, place half of the mixture and proceed to stretch out and create a log.  It does not have to be perfectly round.  Wrap the log with the foil and crimp the ends closed. Place foil wrapped log in a baking dish.  Do the same withe other half.  Place the second foil wrapped log in the same baking dish.  Place in the heated oven and bake for 1 hour.  Remove the embutido from the oven and reserve the liquid at the bottom of the dish. 

Unwrap the embutido and remove the foil.  Place the rolled meat back into the baking dish.  Set the oven to broil - Low .  Brush each log with the oil and return to the oven for another 10 minutes to brown.  Remove from the oven and allow to rest for 5 minutes before slicing. 

To make the sauce, in a sauce pan, add the tomato paste, sugar and broth.  Mix well to make a smooth sauce, and heat through using medium heat.  Pour the reserved liquid from the baking dish into the sauce.  Stir the sauce until the liquid is well incorporated.  Continue to heat until sauce is hot, season with pepper to taste.  Serve sauce with the sliced meat.  Enjoy with your favorite steamed jasmine or basmati rice.

Tomato, Onion and Chilli Salad

This refreshing salad is absolutely great with fried or grilled foods.  Serve this over rice with the Tandoori fish. Yummmmm..... Adjust the spiciness by increasing or decreasing the number of chillies.

Ingredients:
2 large tomatoes (chopped)
1 red onion (finely chopped)
1-2 green chillies (remove seeds and finely chopped)
1/2 lime
1tsp sugar
salt and pepper

In a non-metallic bowl, place all the igredients and mix well.  Cover with plastic wrap and refrigerate until ready to serve.  Taste and adjust with salt and pepper before serving.

Afritada (Filipino Pork and Chicken Stew)

Spain occupied the Philippines for over 400 years.  Not surprising then to find foods with a lot of Spanish influence.  Afritada reflects that Spanish influence.  This can be made with just chicken or just pork.  We love the combination at my house since it covers everybody.  My husband loves the pork and my mother loves the chicken. So, you can't go wrong.  I made some changes to make it easier. 

Ingredients:

1lb of chicken parts (breast, thighs, wings, etc.)
1lb pork shoulder or butt (cut into chunks)
4 potatoes (cut into chunks)
1 large onion (chopped)
1 cup chicken stock
1-2 bay leaves (1 large or 2 small)
4 carrots (peeled and cut into chunks)
1/2 cup frozen peas
1 green bell pepper (cut into bite size chunks)
1 red bell pepper (cut into bite size chunks)
1 20oz can of tomatoes (roughly chopped in food processor)
1 20oz can of stewed tomatoes (roughly chopped in food processor)
1/4 cup canola or olive oil
Salt and pepper
1 small can of garbanzo beans (drained and rinsed) - optional

In a food processor, roughly chop the canned tomatoes.  Process until you get the texture you want.  Short pulses for some chunks, or longer processing if you want more of a puree.  Do the same with the stewed tomatoes.

In a large pot or dutch oven, heat an 1/8 cup of the oil in high heat.  Add the pork chunks and lightly brown for approximately 3 minutes.  Remove from pan and set aside.  Do the same with the chicken, and add that the pork.  In the same pot, add the rest of the oil and the potatoes.  Cook the potatoes for approximately 4 minutes until some of the sides have browned.  Remove the potatoes and set aside.  Reduce the heat to medium-high and add the chopped onions and the bay leaf to the hot oil in the pot. Cook the onions until they are translucent, approximately 3 minutes. Add the canned tomatoes and stewed tomatoes.  Continue cooking stirring constantly until tomatoes are heated through.  Add the pork, chicken and potatoes back into the pot.  Continue stirring until all the meat and potatoes are well coated with the tomatoe/onion mixture.  Add the carrots, peas and the chicken broth; continue stirring.  Cover and reduce to medium heat and keep at a low boil.  Keep covered and cook until chicken, pork and potatoes are tender, continue stirring to ensure that it does not stick to the bottom of the pan and burn; this should take approximately 30 minutes.  Season with salt and lots of pepper.  Add the both the red and green bell peppers. If using garbanzo beans add that at this time.  Continue cooking for another 10 minutes to allow peppers to cook but still have a crunch.  Taste for seasoning.  Add salt and pepper if necessary.  Serve hot over steamed rice.

Tamarind Pork and Vegetable Soup (Sinigang na Baboy)

Soups play a major role in the Philippines. Combined with rice, it is a substantial meal.  Sinigang is the national soup. There are so many variations depending on the region, and in the Philippines, there is a lot.  I had previously blogged a shrimp version.  This is the pork version, which is the ultimate favorite at my house.  This is where my husband stands by my shoulder going "is it done yet?" Another dish that does not last at my house.

Ingredients:
8 cups of water
2 pork boullions
2 tblsp tamarind paste
2 lbs pork butt, shoulder, pork belly or pork ribs ( a little fat makes this very flavorful)
4 tomatoes (quartered)
1 cup daikon radish (cut into chunks)
1 bunch water spinach or regular spinach
1 cup green beans (trimmed)
1 Japanese eggplant (cut into chunks)
Salt or fish sauce to taste
1 anaheim or chillie pepper (optional)

Cut pork into chunks.  In a large stock pot, add water, boullions, tamarind paste, tomatoes, pork, and daikon.  Bring to a full boil.  Reduce heat to a low boil and continue to cook for 45 to 60 minutes.  The longer you cook the pork the more tender.  Taste and season with salt or fish sauce. Add the green beans and eggplant. If you want to make a spicy version, add the pepper at this time.  Continue at a low boil for 5-7 minutes, until eggplant is tender.  Add the water spinach and continue cooking for another 5 minutes.  If using regular spinach instead.  Turn the heat off after the egg plant is done, then add the spinach. Stir the soup, taste and reseason with salt or fish sauce if needed.  Allow the spinach to wilt.  Serve hot over rice.  Yummmmm!!!!

NOTE: Fish sauce can be purchased at any Asian grocery store.  Use any vegetables that you have on hand: brocolli, cabbage, okra, carrots, etc.  You cannot go wrong.

Filipino Menudo (Diced Pork Stew with Potatoes)

Okay, let me start by saying "this is nothing like the Mexican version." Filipino Menudo has a lot of Spanish influence.  This is especially wonderful the next day.  It does take some time for the cooking process but so worth it.  My husband absolutely loves this and cannot wait for me to make it.  The challenge is letting it sit for a little while to let the flavors marry.  Not possible at my house.

Ingredients:

1 lb pork butt or shoulder (cut in large sections)
1 lb calf or beef liver (cut into bite size pieces)
3 large tomatoes (chopped or minced)
2 1/2 cups potatoes (cut into bite size pieces)
1/2 cup canned chick peas (drained)
1/2 cup frozen peas
1 large onion (minced)
4 cloves garlic (minced)
2 cups water (from boiled pork)
1 roasted red bell pepper (diced) or 3oz jar of pimiento
1/2 cup raisins
1 tblsp sugar
2 tblsp olive or canola oil
salt and pepper

In a deep pot, fill about half way with water, add the pork and season with salt.  Boil for 45 minutes until pork is tender.  Strain pork reserving 2 cups of the broth and set aside to cool.  When cool, chop pork into bite size pieces.   

In a large deep pan or pot, heat oil.  Add potatoes and cook until tender and lightly brown.  Add onion and garlic.  Cook until onion is translucent, then add the tomatoes and sugar.  Continue cooking stirring constantly until tomatoes soften approximately 3-4 minutes.  Add the pork and liver.  Continue stirring until liver browns and is cooked.  Add the reserved 2 cups of pork broth, peas, raisins and chick peas.  Allow to gently boil for another 12-13 minutes.  Liquid will reduce; season with salt  and pepper.  Add the roasted bell peppers or pimientos and continue to cook for another 8 minutes.  Serve hot over rice.

Filipino Sour Shrimp Soup (Sinigang na Hipon)

In the Philippines, like many in the Pacific Islands, soups play a main role in their food culture.  These soups are poured over rice, making a substantial meal.  This is a very versatile soup.  The broth, tomatoes and shrimp are the base.  There is no limit to the vegetables.  Use whatever you have on hand (brocolli, carrots, cabbage, okra, etc.)  You can also make it spicy by adding green chillies. Different regions and families have numerous versions.  Try it out using the basics and then play around with what suits you. 

Ingredients:

1 lb shrimp in shells
8 cups water
2 fish or shrimp bouillion cubes
2 tblsp tamarind paste
2 tomatoes (quartered)
1 small bunch fresh spinach leaves (trimmed)
1 cup green string beans (trimmed)
1 medium onion (quartered)
1 cup dikon radish (cut in chunks)
2-3 green chillies (optional)
Salt or Patis (fish sauce)
Steamed jasmine or basmati rice

In a deep pot, add water, bouillion, tamarind paste, onion, tomatoes and dikon radish.  If using the green chillies, add those at this time.  Bring to a boil for 15-20 minutes until daikon becomes translucent, stirring occasionally.  Add the green beans and continue to cook for another 10 minutes at a low boil.  Add the shrimp and cook for another 5 minutes.  When the shrimp becomes a dark pink and opaque, season with salt or patis and the fresh spinach.  Turn off the heat and allow the spinach leaves to wilt approximately 3 minutes.  Scoop rice into a deep bowl.  Add shrimp and vegetables with plenty of broth for a soupy consistency.  Season with additional salt or patis if needed. Enjoy!

Note:  For additional variety, you can add fresh fish (i.e. trout, sea bass, cod, etc.)  Change out the vegetables if you like. This is great with eggplant and okra.

Paella Valenciana

There are so many paella recipes out there it just boggles the mind.  I tried several that I found in cookbooks and have watched several chefs on the FoodNetwork take a stab at it. I find the short cut versions just does not have the flavors that you get when you fix the true version.  Even in Spain, depending on the regions, the paella can vary as well.  Paella Valenciana is from the Valencia region.  The ingredients are extensive and it can get expensive, but worth it for those special occassions.  Even if you do not have the paella pan, you can make this fabulous dish. Don't skimp on the ingredients, it's what make this dish fabulous. Eaten al fresco with chilled Sangria, what more can you ask for?

Ingredients:
1 lb of chicken (cut into pieces)
1 Spanish chorizo (sliced) - Chorizo de Balbao
1 medium onion (minced)
3 cloves garlic (minced)
3 tomatoes (chopped) or 1 14oz can of chopped tomatoes
1 large red bell pepper (chopped)
1 lb shrimp in shell or use 1/2 peeled/ 1/2 in shell
1 lb mussels or clams (bearded and clean or frozen in shell)
1 tblsp paprika
2 cups of long grain rice (soaked in cold water for 1 hour)
Juice of 1 lemon
1/4 tsp saffron threads soaked in 1/4 cup warm water
1 1/3 cup shelled peas (fresh or frozen)
Salt and pepper
2 tblsp olive oil

3 cups of chicken broth
1 tblsp parsley (chopped) for garnish

Optional:
1 lb cooked lobster meat (reduce shrimp to 1/2; reduce shellfish in 1/2)
1/2 lb of pork shoulder (cut in pieces) can replace 1/2 of the chicken

In a large pan, heat oil.  Lightly fry chorizo until edges are a light brown. Remove from pan and set aside.  Fry chicken pieces in batches until evenly browned. Do not crowd. (If using pork, fry pork pieces until evenly browned and transfer with chicken).  Remove chicken pieces and transfer to the same plate as the chorizo. Add onions and stir constantly until translucent (2-3 minutes), then add the garlic.  Continue to fry for another minute, stirring constantly.  Add paprika and stir for 30 seconds, then add the tomatoes and bell peppers.  Cook for 6-8 minutes.  Mixture should start to thicken.  Drain rice and add to the pan. Stir until rice is coated with the spices and tomato mixture for approximately 3 minutes.  Season with salt and pepper.  Add the chicken broth, lemon juice and the saffron thread soaked in warm water.   Bring to a boil.  Cover and reduce the heat to low/simmer.  Add the chicken, chorizo and peas to the pan. Cover and cook for 20 minutes, stirring occassionally.  Add the shell fish and shrimp (I usually arrange it to make it look like the picture), continue to cook for another 10 minutes or until liquid is completely absorbed.  If using lobster, add them to the last 5 minutes of the cooking process. Remove cover, sprinkle with the chopped parsley and serve in the pan. 

Note: If rice is not tender, add a 1/4 cup of chicken broth or water, stir and continue to cook covered in low heat for another 10 minutes. If using fresh mussels or clams, discard any unopen shells.

Chicken Enchiladas

This is so simple to fix.  Save yourself a lot of itime like I do and get a rotiserrie chicken from the grocery store. It taste so much better and the chicken is so juicy.  I buy queso fresco from the ethnic grocery store.  I find the white Mexican cheese creamy tanginess enhances the enchilada.

Ingredients:

3 cups of roasted chicken (shredded)
1 medium onion (chopped)
3oz queso fresco (thinly sliced)
1 hand full of cilantro (chopped)
1 medium onion (minced)
4 cloves garlic (minced)
2 tblsp chili powder
1tblsp paprika
1 tsp dried oregano
1 1/2 tsp ground cumin
1 cup chicken broth
1 14oz can of tomato (pureed with small pieces/chunks)
12 6inch corn torillas (preferably fresh)
2 cups of shredded Montery Jack cheese or Mexican mix
2 tblsp olive oil
Salt and pepper

Garnish:
1 cup chopped tomatoes
1 cup shredded lettuce
sour cream

In a large sauce pan, heat olive oil.  Add minced onions and garlic. Sauteing until onions are translucent and tender.  Do not burn garlic.  Add chili powder, paprika, cumin and oregano.  Continue stirring until spices are heated and well mixed for about a minute.  Add the pureed tomatoes and chicken broth.  Stir and let boil, then reduce heat to simmer.  Season with salt and pepper and allow to cook for  another 15 minutes stirring occassionally.

In a bowl mix chopped onion and cilantro together. Set aside.  In a separate frying pan, heat a little oil and fry corn tortillas for about 30 seconds on each side and remove from pan.  In a casserole dish, place a corn tortilla and spoon about 2 heaping tablespoon of chicken, add a small handful of the onion/cilantro mix and 2 of the thinly sliced queso fresco. Roll into a cigar. Use your judgement and make sure rolls are not too loose. Do the same with the other tortillas and line them up in the casserole dish side by side. Cover enchilada rolls with about 3/4 of the sauce from the sauce pan. Then top with the Monterey Jack cheese or Mexican mix.  Bake in a 350 degree oven for approximately 20-25 minutes or until cheese has melted and bubbly. 

Garnish the top with shredded lettuce, and the chopped tomatoes.  Serve sour cream and additional enchilada sauce on the side with a side of Spanish rice. Ole!!!

Cuban Chicken with Chorizo and Rice

Don't let the long ingredients list scare you. Remember, you are making an entire meal in one dish.  The dish will be prepared in stages which makes it more manageable, marinading the chicken first, then preparing the rice. I tried it with andouille sausage for some interest and WOW! It was great. The andouille sausage gave the rice a nice bite. Do not use Mexican chorizo. The spices will overpower and not mix well with the other seasonings.  We had leftovers, and this was even better the next day. 

Ingredients for the chicken:

1/3 cup fresh lime juice (or key lime juice)

1/3 cup fresh cilantro (chopped)

3 tblsp olive oil

1 tsp thyme

2 tblsp paprika

1 tsp cumin

1/2 tsp allspice

Salt and pepper

4lbs chicken pieces

Combine all the ingredients above except for the chicken. Whisk until thoroughly mixed. place chicken pieces in a resealable plastic bag and pour the marinade. Seal the bag and rub marinade around chicken. Place in refrigerator and allow to marinade for at least 4 hours turning bag occasionally.

Ingredients for rice:
1/4 lbs fully cooked Spanish chorizo or Portuguese linguica (chopped) (for spicier version, try andouille sausage)
2 cups onions (minced)
1 yellow bell pepper (chopped)
5 cloves of garlic (minced)
2 cups arborio rice or short grain white rice
2 1/2 cups chicken broth
2 medium tomato (chopped)
1 1/2 tblsp paprika
4-5 saffron threads
1 whole pimiento or roasted red bell pepper (thinly sliced)
1 tblsp olive oil
Lime wedges

Take chicken out of bag and save the marinade.  In a large deep frying pan heat 1 tblsp of olive oil. Gently fry the linguica/chorizo/sausage until lightly brown. Remove from the pan and set aside.  Fry chicken pieces skin side down about 2-3 pieces at a time.  Do not crowd. Brown each side approximately 4 minutes. Remove from pan and continue to cook the rest of the chicken pieces.  Transfer chicken pieces to a plate.  Pour off about half of the oil from the pan, leaving the othe half and return to the stove top.  Add onions and bell peppers.  Saute for approximately 4 minutes scraping the bottom of the pan to get all the browned pieces.  Add garlic and paprika, continue to stir for another 2 minutes.  Add the rice and continue to saute for another minute.  Add the chicken broth and tomatoes with their juice, saffron thread and the reserved marinade. Continue stirring and bring to a boil. Return the chorizo and stir, press the chicken pieces lightly into the rice mixture.  Reduce heat to low, cover and let cook for 20 minutes checking frequently to ensure bottom does not burn.  Add more broth or water (about 1/4 cup) if rice appears dry and stir to mix the liquid. Season with salt and pepper, stir and continue to cook for another 10 minutes. Serve rice and chicken in a bowl with sliced limes.

Asparagus and Tomato Rice Salad

This is a very pretty salad. So easy to make and so refreshing and wonderful during warm days when you don't want anything heavy or need something to go with grilled meats. A great way to use leftover rice. Try it out. 

Ingredients:

4 cups cooked long grain rice

1 cup cherry tomatoes (halved)

1 cup blanched asparagus spears (cooled)

3/4 cup Miracle Whip salad dressing

1 tblsp Dijon mustard

Juice of 1 lemon

1 tblsp fresh parsley (chopped)

Salt and pepper to taste

In a small bowl, add salad dressing, mustard, lemon juice and parley; mix well.  In a large bowl, gently mix tomatoes, rice and asparagus. Add the dressing mixture and stir gently until evenly coated.  Season with salt and pepper to taste. Cover with platic wrap and store in your refrigerator for 30 minutes or until ready to serve.

Note: if you are watching your glycemic index, use basmati rice.  Basmati rice works great with this salad.

Charred Chili Relleno

This is a great vegetarian dish I made  for lunch when my friends Nita and Vera came over to prepare gifts for the volunteers of My Friend's Place.  They absolutely loved it! My husband came back for more and Nita (the vegetarian) wanted the largest stuffed pepper. It is definitely in my repetoire of "must do again".

Ingredients:

4 large poblano peppers
3 cups frozen corn kernels
4 tblsp peanut or vegetable oil
1 red onion (finely chopped)
1 jalapeno, (seeded and minced)
6 cloves garlic (minced)
3 tomatoes (chopped)
2 tsp ground cumin
1/2 teaspoon dried oregano
Salt and pepper
1 cup shredded Chihuahua cheese, Asadero or Monterey Jack

Preheat broiler on low.  Place poblano peppers in a shallow pan and lightly coat with  2 tblsp of the oil. Place the poblano peppers in the broiler for 15 minutes, rotating occasionally. Remove from the broiler and allow to cool. Remove outer skins carefully without tearing the peppers (keep whole).
In the meantime, heat the remaining 2 tablespoons oil in a skillet over high heat. When the oil is hot add  the onions and until edges appear char.  Reduce heat to medium and add cumin, garlic and oregano.  Continue to stir and heat through.  Add corn and jalapeno and continue to cook for 4 to 5 minutes. Return heat to medium-high and add tomatoes; season with salt and pepper. Cook another minute or 2 then turn pan off.

Split the charred peppers open on one side only, not in half with small sharp knife. Remove the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup of cheese and place back under broiler to melt and char the cheese. Serve with Cilantro Lime Rice (included in this blog) or Spanish rice.

Rogan Josh

Ingredients:

1 lb boneless cubes of beef or lamb

2 large tomatoes (chopped)

1 onion (chopped)

2 tblsp butter

2 tblsp garlic paste

2 tblsp ginger paste

2 tblsp tomato paste

2 bay leaves

2 tblsp ground coriander

1 1/2 tsp chilli powder

1/2 tsp ground tumeric

1 tsp garam masala

1/2 cup beef or vegetable broth

Marinade:

1 1/2 cups plain yogurt

1 tsp garlic powder

1 tsp onion powder

In a large bowl, combine all the ingredients for the marinade.  Add the lamb/beef and rub the marinade thoroughly.  Allow to marinade for 30 minutes.

In a food processor or blender, add onions and tomatoes, process until well blended. Add butter to a large skillet and melt.  Add garlic and ginger; stir fry gently.  Add bay leaves, coriander, tumeric garam masala and chilli powder. Continue to stir for 30 seconds; do not allow spices to burn.  Stir in blended tomato mixture, tomato paste and broth. Reduce heat and allow to simmer stirring occasionally for 5-8 minutes. Add the meat and the marinade. Continue to cook and stir for approximately 2 minutes. Reduce heat and cover.  Allow to cook for 30 minutes stirring occasionally. Add salt and pepper to taste.  Check sauce, do not allow to dry out.  Add a little water (few tablespoon) if necessary.  Cook for another 15-20 minutes.  Serve over basmati rice.

Chicken Tikka Masala

This is probably one of the most popular Indian dishes.  This is a recent invention made in one of the restaurants here in the United States.  Oven roasted or grilled chicken will work as well if you do not have tandoori chicken. To make Tandoori chicken all you need is Tandoori paste, which can be purchased in most ethnic grocery stores,  mix it with 1 cup of yogurt. Marinade the chicken piece then broiler in the oven.

Ingredients:

8 pieces cooked Tandoori chicken

1 14oz canned chopped tomatoes

1 1/4 cups heavy cream

2 tblsp butter

2 cloves garlic (minced)

1 fresh red chilli (seeded and minced)

3 tsp cumin

3 tsp paprika

salt and pepper to taste

Cilantro sprigs for garnish

Melt the butter in a large skillet. Add garlic and chilli and stir fry for 1 minute. Stir in cumin and paprika. Continue to stir for another 30 seconds.  Do not allow spices to burn.  Add  the tomatoes with juice and continue stirring.  Stir in the heavy cream and allow sauce to simmer in low for 10 minutes stirring frequently. Sauce should thicken.

Remove bones from the chicken pieces.  Add the chicken pieces to the sauce.  continue cooking for another 3-5 minutes or until chicken is heated through. Garnish with cilantro.

Eggplant, Bitter Melon and Okra Stew (Pinakbet)

This is a classic Philippine dish that uses shrimp paste.  You can find shrimp paste at your local Asian grocery store.  Indonesian and Thai also have shrimp paste. If you cannot find the Philippine version (bagoong), then feel free to use one of the others. The fried pork belly adds a nice texture to the vegetable and rice dish.

Ingredients:
8oz of fresh okra
1 Bitter melon (an acquired taste; can be omitted) - cut in half, remove seeds and cut into bite size pieces.
8oz of fresh string beans
1 eggplant cut into bite size pieces
1 cup of calabasa (hard squash) - remove seeds, cut into bite size pieces
3 cloves garlic (minced)
1 medium onion (minced)
1 14oz can of plum tomatoes (chopped), save the juice
1-2 tblsp shrimp paste
Salt and pepper to taste
1/2 cup chicken broth or vegetable broth
2 tblsp of canola or olive oil

In a large deep pan, heat the oil.  Add onions and garlic, fry until aromatic and the onions are translucent (do not allow garlic to burn).  Add the chopped tomatoes and the juice. Continue stirring until tomatoes are heated through (approximately 3-4 minutes). Add the okra and hard squash. Continue to stir for 1 minute, add the string beans, bitter melon and eggplant.  Continue stirring for 3 minutes.  Add the chicken broth and the shrimp paste stir until mixture is well combined; allow it to come to a boil. Lower heat and cover.  Allow to simmer for 10-15 minutes or until vegetables are tender but not soft.  Season with salt and pepper to taste.  Spoon rice into a plate or bowl, add the stew and a slice or two of fried pork belly. 

Note: To make the fried pork belly, slice the pork belly into a thin strip. Season with salt and pepper.  Fry in hot oil until it is crisp outside and inside is a pale pink. To make this vegetarian, use vegetable broth instead of chicken. Omit the fried pork belly.

Middle Eastern Chicken Thighs

Cinnamon is not only for sweet dishes; it is great in savory dishes like this Middle Eastern Chicken Thighs.  The fragrance makes you feel like you are in some exotic land.  Dark meat is moister and has so much flavor, but if you like breast meat, feel free to use it.  Pair it with a beatiful red wine from Spain - Marques de Caceres Rioja Crianza - an earthy red wine with a hint of spice.  Enjoy!

Ingredients:

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground cinnamon

1 1/2 lbs of chicken thighs

1 tsp olive oil
1 medium onion (minced)
4 garlic cloves (minced)
1 can (14.5) diced tomatoes
1 tsp sugar
1 cup peas (thawed)
Salt and pepper to taste

In a small bowl, mix cumin, coriander and cinnamon.  Coat chicken with the spice mixture. Heat oil in a large nonstick skillet until hot but not smoking.  Add onion, cook until soft stirring continuously.  Add garlic and cook for approximately 30 second to release its fragrance.  Transfer onion and garlic mixture to a small bowl.  Add chicken and cook for 10 minutes or until brown turning once. Return the onion garlic mixture back to the skillet.  Stir in tomatoes and sugar until chicken is well coated.  Lower heat and cover.  Allow chicken to simmer until no longer pink.  Add the peas, salt and pepper to taste.  Cook for another 2 minutes.

Curried Rice Salad

There are days you don't want hot rice to go with your meal. A cold salad is what you are looking for. The first time I made this I thought "what a wonderful find". I made it for a holiday lunch that included my two best friends Nita and Vera and their husbands. Since Nita and her husband were vegetarians, I wanted to fix something really nice. This was it! They absolutely loved it.  I tried it with ham at another time, but I really like the vegetarian version best. But,  feel free to add 2-3 oz of chopped ham and make it into your one dish meal for a light lunch or dinner with a lovely glass of white wine. This is great served at room temperature.

Ingredients:
1 cup long grain or basmati rice
2 1/2 cups water
4 cloves garlic (minced)
1 tsp of grated lemon zest
1/2 lb sugar snap peas
1 red bellpepper (diced)
1/2 cup green peas (fresh or frozen)
2/3 cup plain yogurt
3 tbsp lemon juice
2 tbsp mayonnaise
3tsp curry powder
1/2 tsp of ground ginger
1 1/2 cups cherry tomatoes (cut in half optional)
1/2 cup dark raisins
2 tbsp sliced almonds
salt to taste

In a large sauce pan or rice cooker, combine rice, water, garlic, lemon and salt. Rice cooker: cook rice according to cooker instruction. Sauce Pan: bring to a boil in high heat, reduce to a simmer, cover and cook until rice is done (15-17 minutes). Remove from heat and stir to allow rice to cool.

In a large pot, boil water and blanch snap peas, bell pepper, and peas for approximately 30 seconds. Drain and submerge in cold water or ice bath to stop cooking process.  This allows the vegetables hold its bright color.

In a large bowl, whisk yogurt, lemon juice, mayonnaise, curry powder, ginger and season with salt. When blended. When rice is cool, add to the yogurt mixture with snap peas, bell pepper and peas. Stir and combine well.  Before serving stir in raisins, almonds and cherry tomatoes.

Stuffed Eggplant - India Style

My husband and I both love eggplant and I try to find as many ways to prepare it.  I found several recipes for stuffed eggplant, but I found them to be very un-interesting till I found this one.  Of course, had to make it my own by making some adjustments to the ingredients and cooking method. This is really great with rice.  I tried with ground lamb and it was fabulous.  It is also great with ground beef.  So try it both ways and see which one you like the best. 

Remember, nothing is set in stone. Try this recipe and adjust to suit your own taste.

Ingredients:

2 medium eggplants
2 tbsp of olive oil
3 tbsp of canola or vegetable oil
1 medium onion (minced)
1 1/2 tsp ginger pulp/paste (or minced)
2 tsp chilli powder
1 1/2 tsp ground coriander
3 tsp garlic pulp (or minced)
1/4 tsp tumeric
1 large tomato (finely chopped)
1 lb of ground lamb or beef
1 medium green bellpepper (chopped)
1 medium red bellpepper (chopped)
2 tbsp chopped cilantro
salt and pepper

Preheat oven to 350F. Cut eggplants in half lengthwise and scoop out the flesh (save for future use or discard). Make sure you do not remove too close to the bottom skin or the eggplant will trear when you fill it.  Heat the canola oil in a pan and lightly fry the eggplant pieces on both sides.  When the skin is starting to brown (2-3 minutes), remove and place in an ovenproof baking dish.

In a saucepan, heat 1 tbsp of olive oil and fry the onion until golden brown  Add the ginger, chilli powder, garlic, tumeric, and ground coriander. Stir continuously for approximately 1 minute, do not let spices burn.  Add tomatoes and continue to stir and fry for another 4-5 minutes.  Add ground lamb/beef, season with salt and pepper; continue to stir until meat is brown.  Add the chopped peppers and cilantro. Stir until well mixed.  Remove from heat. 

Spoon mixture into each eggplant shell. Do not worry about overfilling or creating a mound.  Brush the edges and outside of eggplant shell with remaining olive oil.   Cover loosely with foil and bake in preheated oven for 25 minutes.  During the last 10 minutes of cooking, remove the foil to allow the top to brown. Serve with basmati rice.

Sweet-Spicy Mexican Meatballs

This is a great recipe! I've made this for special ocassions and those potluck lunches at the office.  This is really a very easy dish, but it does take some time since you make your own meatballs.  I have made it with pre-made meatballs and it does work if you want to do that.  The homemade meatballs have more flavor since you add some wonderful spices and raisins.

This is not your everyday Tex-Mex dish. This gives you a glimpse of another part of the Mexican culture.  Serve it with the Cilantro Lime Rice and fried plantains and you have an authentic south of the border menu. 

Ingredients:
1/2 lb of ground beef
1/2 lb of ground pork
1/4 cup finely crushed tortilla chips
1 egg (slightly beaten)
1 onion (minced)
6 garlic cloves (minced)
1/2 tsp ground cumin
1/8 tsp ground cinnamon
3 tbsp raisins
1 tbsp dark brown sugar
1 tbsp cider vinegar
1 14oz can of tomatoes  (drained and finely chopped)
1 1/4 cup beef bouillon
1-2 tbsp chili powder (if you use 1tbsp, increase paprika by 1 tbsp)
1 tbsp paprika
1 tbsp cilantro (chopped)
1 tbsp mint (chopped)
2 tbsp of olive or canola oil (plus additional for frying meatballs)
2 sweet potatoes (peeled and chopped in bite-size pieces)
salt and pepper to taste

In a bowl mix the pork, beef, tortilla chips, egg, half the onion, half the garlic, cumin, cinnamon and raisins. Mix ingredients well. Using a spoon, separate even amounts of the meat mixture and create into meatballs. In a pan, add enough oil to fry the meatballs.  When the oil is heated, fry the meatballs. Avoid overcrowding as you cook.  Once the meatballs are brown, set them aside.

In a food processor or blender, combine brown sugar, vinegar, tomatoes, bouillon, chilli powder, paprika, and the rest of the onions and garlic. Process until well blended. then add the cilantro and mint.

You can use the same skillet that you fried the meatballs. Use 2 tbsp of oil (remove excess) from the pan. Once the oil is heated, add the chopped sweet potatoes and cook until tender and light golden brown. Add the sauce from the food processor and meatballs.  Cook for approximately 10 minutes until the sauce is hot and the meatballs are heated  through. This gives the flavors a chance to combine.  Season with salt and pepper.