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

Fennel Radish Salad

INGREDIENTS
1   cup thin sliced fennel
1   cup thin sliced radishes
½   cup thin sliced celery
½   cup thin sliced red onion

METHOD

To slice the fennel, remove all the fronds and the majority of the thick stems from the fennel bulb. Wash the bulb and, starting with the fronds, thinly slice the fennel using a mandolin on the second thinnest setting.

Using the same mandolin, slice the radishes, being careful when getting down to the small pieces. Use the food handler to get the last few slices of each radish.

To slice the celery on the mandolin, hold it at a 45 degree angle perpendicular to the direction of slicing. Use a half of a red onion to slice and do not be afraid of cutting the slices if they seem too large.

Place all these sliced vegetables into a salad bowl, add your favorite dressing – lighter is probably better than heavier – and enjoy. There should be enough salad for 4 people

Radish Top Soup

If you are like me, you hate to throw away anything you brought home from the market that might be edible. Beet greens from red or golden beets, fennel greens and, now, radish tops. Yes, radish tops. You know what I mean, that green stuff above the round red things. Actually, this recipe would probably work for any type of greens.
 
INGREDIENTS
2   tablespoons butter or olive oil
1   medium onion, diced
1   medium to smaller potato, diced
2   cups radish greens, rinsed, drained (2 to 3 bunches)
1 ½  cups chicken or vegetable broth
1   cup water

METHOD

In a large sauce pan, melt the butter over medium-high heat and add the onions. Stirring often, cook the onions for 5 to 6 minutes until they are translucent and softened. Add the potato, the greens, the broth and water. Bring the mixture to a boil, lower the heat to a simmer, cover and cook for 12 to 15 minutes until the potato cubes are soft.

Working in batches if necessary, pour into a food processor or blender and process to a puree. Re-heat if necessary in a clean sauce pan and serve. For garnish, add a few thin radish slices.

Based upon an idea at Allrecipes.com

Buttered Radishes and Leeks

Funny things happen to radishes when they are cooked. This recipe makes a great sidedish for 2 to 3 people.
 
INGREDIENTS
2   tablespoons butter
2-3 green onions cut diagonally to 1 inch
2   cups red radishes, sliced thinly
2   cups leeks, sliced thinly
½   cup low sodium chicken broth
1   teaspoon lemon juice
2   tablespoons chopped fresh flat leaf parsley

METHOD

Heat the butter in a medium skillet over medium heat and add the green onions. Cook the onions for about 3 minutes and add the radish slices. Stirring often, cook the radishes until they soften, about 3 to 4 minutes. Remove the radishes and onions and set aside.

Add the leeks, broth and lemon juice to the skillet and cook until the leeks are softened, about 4 to 5 minutes. Add the onions and radishes to the skillet and warm for 1 to 2 minutes. Remove from the heat and serve.

Chicken with Kumquats and Plums

INGREDIENTS
2   tablespoons olive oil
1   pound chicken tenders cut to 1 inch pieces
1   medium onion, chopped ((1 cup)
1   small sweet potato, peeled, cut to ½ inch cubes (2 cups)
½   teaspoon ground cinnamon
1   teaspoon ground cumin
½   cup low sodium chicken broth
6   kumquats, quartered, seeded (3/4 cup)
8   medium plums, cored, quartered (1 ½ cups)
2   teaspoons lemon juice

METHOD

In a large skillet over medium-high heat, add the olive oil and the chicken and brown for 5 to 6 minutes, stirring often. Remove the chicken and set aside. Add the onion and lower the heat to medium. Fry the onions for 4 to 5 minutes until they begin to turn translucent and add the sweet potato, cinnamon, cumin and broth. Add the chicken, cover and cook for 10 minutes.

Add the kumquats, plums and lemon juice and cook for 5 minutes, covered. Remove from the heat and serve over rice or couscous.

Inspired by a recipe from Epicurious.

Mexican Lasagna Verde

INGREDIENTS
3   tablespoons olive oil
1   pound ground turkey
1   large white onion, chopped
6   cloves garlic, minced
2   Anaheim or Poblano chilies, diced to ½ inch
3   ounces sliced black olives
½  pound small leaf spinach, de-stemmed, chopped
3   cups tomatillo salsa, homemade or purchased
5   corn tortillas, 9 inch
8   ounces shredded Monterrey Jack cheese
1   avocado, peeled and sliced into 8 slices
½  cup sour cream

METHOD

Preheat the oven to 350 F. Warm the olive oil in a large skillet over medium-high heat. Break the turkey into small bits as you add it to the skillet. Cook the turkey for 4 to 5 minutes, breaking up the lumps with a fork, until it is partly browned and add the onion, garlic and diced chili. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened. Add the olives and spinach and cook until the spinach is partially wilted. Remove from the heat.

To build the lasagna, use a round, glass baking dish and pour 1 tablespoon of salsa into the bottom. Add one tortilla and 1/3 of the mixture from the skillet. Add ¼ of the cheese and ¼ cup of salsa. Place another tortilla on this and repeat the layer two more times, ending with a tortilla on top.

Pour the remaining salsa on the top, sprinkle the remaining cheese on top and put into the center of the oven. Bake for 30 minutes uncovered, remove and allow it to cool slightly before serving. Add the sliced avocados in a wheel pattern with the sour cream at the hub before serving.