Chicken Poblano

INGREDIENTS
2   fresh Poblano chilies
1   fresh Anaheim chilie
½    cup Tomatillo Salsa Cruda *
1   small white onion, chopped (about ½ cup)
½    cup red bell pepper, diced ½ inch
2    green onions, chopped
3    cloves garlic, minced
½   cup low sodium chicken broth
2    tablespoons olive oil
2    skinless, boneless chicken breasts or tenders cut to 2 inch pieces
2    teaspoons dried oregano
½   cup chopped cilantro leaves

METHOD

Turn on the broiler. Place the chilies on a baking sheet and put under the broiler. Broil until the skins begin to blacken, and turn the chilies over to blacken the other side. Remove from the broiler and place into a paper bag. Close the bag and let the chilies sweat for 10 minutes. Remove the skins from the chilies, remove the seeds and inner ribs and chop the chilies.

In a medium sauce pan, combine the chilies, the salsa, white onion, red bell pepper, green onion, garlic, and broth. Bring to a boil, lower the heat to a simmer and cook the mixture for 10 minutes. Remove from the heat and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken portions to the skillet. Turn and brown all the chicken and add the chilie sauce from the sauce pan. Add the oregano and season to taste with a bit of cayenne pepper if desired. Simmer for 15 minutes, add the cilantro and cook for 2 minutes. Serve immediately

*NOTE: See the recipe for Tomatillo Salsa in this blog

Based on a recipe from AllRecipes.com, submitted by Suzanne

Tomatillo Salsa

INGREDIENTS
6     medium tomatillos, husked, washed
1-2  chile serrano, stemmed, seeded
2     tablespoons fresh, chopped cilantro
½    small onion, chopped (about ½ cup)
¼    cup chicken broth

METHOD
Boil the tomatillos in water to cover until just tender, about 8 to 10 minutes. Drain and cool for a few minutes, then quarter and place into a food processor or blender. Cut the chilie(s) into small pieces and add to the blender. Add the cilantro and onion to the blender and process to a coarse puree. Add small amounts of the broth as required to accomplish the blending and to bring the puree to the desired consistency. Remove from the blender and refrigerate for 1 hour before using.

NOTES: To increase the heat of this salsa, use more serrano chilies or substitute jalapeno chilies, or do not remove the seeds.

This recipe is a Salsa Verde Cruda. To make a cooked salsa, double the amount of all ingredients and add 1 clove of garlic to the blender before processing to a coarse puree. In a large skillet, heat 1 tablespoon of olive or vegetable oil or lard over medium-high heat. When the oil is hot enough to make a drop of the salsa sizzle, pour all of the salsa in at once and cook for 4 to 5 minutes until darker and thicker, stirring constantly. Pour in 2 cups of chicken broth, bring to a boil, lower the heat to a simmer and cook until the sauce is thick enough to coat a spoon, about 10 minutes.

Recipes from Authentic Mexican, Regional Cooking from the Heart of Mexico,  Rick Bayless and Deann Groen Bayless, William Morrow and Company, New York, 1987

Fish, Potato, Pepper Stew

INGREDIENTS
2   tablespoons olive oil
1   medium white onion, chopped
4   cloves garlic, minced
2 ½   cups low sodium broth, chicken or fish
1   tablespoon black peppercorns
1   piece cheesecloth for the peppercorns
1   pound sturdy fresh fish or pre-soaked dried salt cod
1   large red bell pepper, seeded, trimmed, cut to ½ inch
1   pound (3-4 medium) red potatoes cut to ½ inch cubes
2   teaspoons dried sage

METHOD

In a large sauce pan, add the olive oil over medium heat. Add the onion and garlic to the pan and cook for 4 to 5 minutes until translucent. Add the broth and tie the peppercorns into a bundle with the cheesecloth and add. Cook the stock at a simmer for 10 minutes. Remove and discard the peppercorns.

Add the fish, bell pepper and potato cubes and sage to the sauce pan, bring to a simmer and cook for 6 to 7 minutes, or until the potatoes are tender. . Serve with crusty French bread to 4 as a fish course or to 2 as a main dish

Radish, Spinach, Onion Saute

INGREDIENTS
1   tablespoon olive oil
2   bunches radishes, cleaned, halved*
1   medium red onion, sliced thinly
5   ounces baby spinach
2   tablespoons lemon juice

METHOD

In a large skillet, add the olive oil over medium heat. When the oil is hot, add the radishes and red onion. Cook the vegetables, stirring, until the radishes are tender, about 8 minutes. Add the spinach and lemon juice and cook, stirring constantly,  until the spinach is wilted, about 2 to 3 minutes. Remove from the heat and serve.

*NOTE: If the radishes are large, it might be better to slice them into thirds rather than in half. You want all the radish pieces to be the same width so they will cook the same.

Based on a recipe from Food Network Kitchen at www.foodnetwork.com

 

Tomato, Radish, Fennel Salad

INGREDIENTS
1   bunch radishes, cleaned, sliced thinly (1 cup)
1   small fennel bulb, sliced thinly (1 cup)
1   cup thinly sliced red onion
3   large tomatoes, diced to ½ inch
8   ounces mozzarella cheese balls, cut to 1/3
¼  cup olive oil
1   tablespoon dried basil
1   pinch salt and fresh ground pepper (optional)

METHOD

Use a mandolin to slice the vegetables. Be careful of your fingers when slicing the radishes. Cut the stems off of the fennel bulb and slice from the top down until you have about one cup.  Clean the red onion and cut it in half lengthwise. Hold the cut to the side when slicing.

Place all the vegetables in a large salad bowl and toss together. Sprinkle with the dried basil and refrigerate for 30 minutes. Divide onto 4 salad plates, drizzle with a little olive oil and season with salt and pepper before serving

 

Enchilada Sauce

A mildly spicy sauce.

INGREDIENTS
2    Guajillo pods*
2    Ancho or Poblano chilies
2    cups boiling water
2    tablespoons olive oil
4    cloves garlic, minced
2    tablespoons all purpose flour
1    can (15 ounces) diced tomatoes
2    tablespoons ground cumin
2    tablespons oregano

METHOD

Cut the pods in half and remove the stem and seeds. Chop into ½ inch pieces. Set aside. Cut the stems off the Pasillo chiles, remove the seeds and white parts from the interior. Chop into ½ inch pieces. Place the Pasillo and Guajillo chilies into the boiling hot water and let them steep for 10 to 12 minutes.

In a medium sauce pan, ad the olive oil over medium heat. Add the garlic and cook for 2 minutes, stirring. Slowly stie in the flour and mix well. Cook for 2 minutes and add the tomatoes with their juices and the spices. Add the chilies and their steeping liquid and cook for 5 to 6 minutes.  Allow to cool for a few minutes and then place into a food processor or blender and process to a puree. Taste; if it isn’t hot enough for you, add small amounts of cayenne pepper.

*Guajillo chilies can be found at any Mexican market place. They are also used in many other Mexican dishes.

Corn and Turkey Enchiladas

These can be as spicy as you want – it all depends on the sauce that you use.
 
INGREDIENTS
2   tablespoons olive oil
1   medium white onion, chopped
¾   pounds ground turkey, white, dark or mixed
2   cups corn kernels, fresh or frozen and thawed
1 ½   cups enchilada sauce, home-made or purchased, divided
1   tablespoon ground cumin
1   tablespoon dry sage
1   tablespoon garlic powder
8   ounces shredded Monterrey Jack cheese
4   ounces shredded sharp cheddar
8-10  8 inch corn or flour tortillas

METHOD

Preheat the oven to 325 F. Grease the bottom and sides of an 8 by 13 inch baking dish or equivalent.

Pour the olive oil into a large skillet over medium heat. Add the onions and cook for 3 to 4 minutes. Break the ground turkey into small bits and add to the skillet. Stir and separate the turkey into crumbs as it browns, 7 to 8 minutes.

Add the corn, 1 cup of the enchilada sauce, cumin, sage and garlic powder and combine. Cook over medium heat for 4 to 5 minutes and remove from the heat. Stir in slowly the jack cheese, mixing as you add it to the corn and turkey mix.

Assemble each enchilada by placing a tortilla flat on a work surface and adding a large spoonful of the corn and turkey mix in the center. Roll the tortilla over the mix and place the finished enchilada in the baking dish, seam side down. When all the enchiladas are assembled, pour ½ cup of the sauce evenly over the top of the enchiladas, sprinkle evenly with the shredded cheddar cheese and bake for 20 minutes.

 

See the recipe for Enchilada Sauce in this blog.

Baby Octopus Stew

Why this? Well, because many years ago I was at a Portuguese restaurant on Cannery Row and had marinated octopus that was unbelievable; not at all tough and so tasty. And I remember crabbing in Santa Cruz long before that and bringing up a whole mess of baby octopus. That's why.

INGREDIENTS
2   tablespoons olive oil
1   medium red bell pepper, cut to ½ inch pieces
1   medium onion, chopped
4   cloves garlic
1   tablespoon lemon juice
1   can (15 ounces) diced tomatoes with juice
3   tablespoons fresh chopped or 2 tablespoons dried parsley
3   tablespoons capers, rinsed, drained
1   pound baby octopus (see NOTES below)

METHOD

In a large skillet over medium heat, warm the olive oil and add the red pepper pieces. Cook the peppers for 3 to 4 minutes and add the onions and garlic. Simmer the vegetables until they are just tender, about 6 to 7 minutes. Lower the heat to a simmer and add the lemon juice, tomatoes, parsley and capers, stirring to combine.

Add the baby octopus to the skillet, cover and cook for 20 minutes, turning the octopus once at 8 to 10 minutes.. Remove from the heat and serve over rice or your favorite pasta.

NOTE

Baby Octopus can be found in Asian markets, frozen in 2 pound packages. Freezing helps to soften the octopus, so look for them this way. To get down to 1 pound, place the whole bunch into a plastic bag and submerge in a pan of hot water that come halfway up the plastic bag. When the bottom portion has thawed, separate it from the still-frozen portion, refreeze that portion, and use the thawed portion.

Spinach, Strawberry, Pineapple Salad

INGREDIENTS
10   ounces baby spinach (1 package)
16   ounces ripe strawberries (1 package)
1     small can (8 ounces) pineapple chunks or crushed
½    cup sliced almonds
4     tablespoons strawberry jam
2     tablespoon rice vinegar

METHOD

Place the spinach into a large salad bowl. Slice the strawberries and add them to the salad. Drain the pineapple and add that to the salad. Sprinkle the almond slices over the salad and toss until well mixed. Transfer the salad to 4 to 6 salad plates.

In a small bowl, stir together the jam and vinegar. Serve the dressing along with the salad

Beet Apple Salad w Strawberry Sauce

INGREDIENTS
8-10   strawberries, chopped (1 cup)
2   tablespoons granulated sugar
1   red beet, peeled, cut to 1 inch chunks
1   yellow beet, peeled, cut to 1 inch chunks
1   teaspoon lemon juice
1   large, firm apple, peeled, quartered, cored, sliced

METHOD

In a small sauce pan over low heat, add the strawberries and sugar and cook until soft and well juiced (about 8 to 10 minutes.)  Using an immersion blender or other appropriate device, process the strawberries to a puree. Set aside.

In two medium sauce pans, cook the red and yellow beet pieces separately to avoid the yellow beets turning red. Bring to a boil, reduce the heat to a simmer and cook for 10 to 12 minutes until the pieces are just tender. Drain and place in separate batches of cold water to cool the beets.

In a medium bowl with 2 cups of water, add the lemon juice. As you slice the apple, place the slices into the lemon water to prevent browning.

Drain the beets and apples. To assemble the salad, place a small amount of the strawberry sauce in the center or 2 to 4 plates. Add a portion of the apples, red beets and yellow beets. Drizzle with the remaining strawberry sauce and serve