Tuesday, September 27, 2011

 

Black Bean/Sweet Potato Enchiladas

Quickie Green Chile Sauce:

1 cup light vegetable broth
1 tablespoon arrowroot starch dissolved in a little cold water
1 generous cup chopped roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste

For the filling:

1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky [I cube mine, then soften just a little]
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro

To Assemble:

2-4 tablespoons light olive oil or vegetable oil, as needed
8 white corn tortillas
Shredded Monterey Jack cheese, or vegan cheese, if desired


Preheat your oven to 350 degrees F. Choose a baking dish that would hold 8 enchiladas.

Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.

In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.

In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.


Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.

Grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them - one at a time - as you stuff each one.

How do I stuff thee?

Lay the first hot tortilla in the sauced baking dish; wet it with the sauce.

Spoon 1/8 of the sweet potato mixture down the center.

Top with 1/8 of the black beans.

Wrap and roll the tortilla to the end of the baking dish.

Repeat for the remaining tortillas. Top with the rest of the sauce.

If you like, top with a sprinkle of shredded Monterey Jack cheese or vegan cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

 

pozole with green chilies

Michael Lomonaco's Turkey Pozole with Green Chilies

- 1 pound turkey meat cut into 1 inch cubes (optimally get 1.25 lb turkey breast)
- 2 Tablespoons olive oil
- 1 large onion, peeled and chopped
- 1 red pepper, seeded and chopped
- 1/2 small jalapeno pepper, seeded & chopped, if you're a wimp. Otherwise use the whole pepper.
- 1 Tablespoon ground cumin
- 1 Tablespoon Ancho chili powder (I used regular chili powder, works just fine)
- 1 Tablespoon peeled, chopped garlic
-1 7.5 ounce can chopped green chilies
- 1/2 cup crushed tomatoes
- 1 quart (aka 4 cups) chicken broth
- 1 14 ounce can golden or white hominy

For garnish: roughly chopped cilantro & scallions, plus sour cream


Pour the oil into a large, heavy bottomed pot and heat over medium heat.

Season the turkey with salt & pepper. Add to the pot and saute until well browned. Using a slotted spoon, transfer the turkey to a bowl and set aside.

Add the onions, red pepper and jalapeno to the pot and brown until golden (I found this takes about 15 min but I imagine results vary). When the onions begin to caramelize, return the turkey to the pot, sprinkle with the cumin & chili powder, stir in the garlic, green chilies & tomatoes.

Add the chicken broth, plus 2 cups water, stir & bring to a boil over high heat. Then lower heat and let simmer, partially covered, for 1 hour.

Add the hominy. Continue to cook until the turkey is tender, about 15 min.

Taste and adjust the seasonings and serve with cilantro, scallions and sour cream as a topping.

 

Veggie chili verde

Serves 4 to 6
INGREDIENTS
• 1/4 cup extra virgin olive oil
• 2 large poblano chilies (8 to 9 ounces), stemmed, seeded; 1 diced, 1 cut into 4 strips
• 1 8-ounce yam (red-skinned sweet potato), peeled, cut into 1/3-inch cubes
• 1 8-ounce Yukon Gold potato, peeled, cut into 1/3-inch cubes
• 1 cup chopped onion
• 4 large tomatillos (8 to 9 ounces), husked, rinsed, cored, and chopped
• 4 large garlic cloves, flattened, chopped
• 2 tablespoons dried Mexican oregano
• 1 tablespoon all purpose flour
• 2 teaspoons ground cumin seeds
• 1 teaspoon (or more) kosher salt
• 1/2 teaspoon (or more) freshly ground black pepper
• 2 15- to 16-ounce cans hominy (preferably golden) with juices
• 1 cup vegetable broth
• 1 7-ounce can diced (mild) green chilies
• Garnishes (such as crumbled feta cheese, chopped green onions, sliced avocados, lime wedges, chopped serrano chilies)
• Buttermilk and sour cream corn bread (see recipe below)
DIRECTIONS
Heat the oil in a heavy large pot over medium heat. Add the poblanos, yam, potato, chopped onion, tomatillos, and garlic. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in oregano, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Add hominy with juices from cans, and broth and bring chili to simmer. Place can of diced green chilies in processor. Using tongs, transfer strips of poblano chile from pot to processor; blend until just smooth. Scrape chili sauce into pot.
Cover and simmer chili 20 minutes. Uncover and simmer until potato and yam are tender and chili is reduced to desired consistency, stirring often, 20 to 25 minutes longer. Season to taste with more salt and pepper, if desired. Ladle chili into bowls. Serve with garnishes and corn bread.

Tuesday, September 20, 2011

 

cuban red beans

Cuban Red Beans
Serves 8 as a side dish
Cooking time: 45 minutes (inactive time)

Ingredients
28 oz kidney beans (2 cans OR 4 cups of your fresh red beans)
1 can (14 oz) diced tomatoes (do not drain)
1 onion, diced (white, yellow, red, whatever you like)
1/2 cup vegetable stock (use chicken stock if you don't have vegetarians)
2 tbsp minced garlic
2 tbsp white vinegar
1 tbsp Worcestershire (leave out to keep it vegetarian/vegan)
1 tbsp dried cumin
1/2 tsp salt
1/4 tsp black pepper
juice of 1 lime

Directions

In a large saute pan, saute the onion in a little olive oil (about 1 tbsp). Once the onions are soft, add the garlic. Saute for about 30 seconds then add the remaining ingredients.

Cook over high heat until it boils, then lower the heat to low and simmer for about 30-45 minutes, stirring occasionally. You may need to cook it longer if it is reducing enough. The liquid should reduce and the consistency will be similar to a chili. Serve with a side of rice, and garnish with cilantro.

 

red beans

Red Beans
1 bag (16 oz) dried kidney beans

Soak the dried beans in a bowl, covered with water. When I say covered with water, I mean, cover the beans with water that's 4 inches higher then the beans. So, use a LARGE bowl. I say this only after learning from experience. I soaked my beans, and then had to add EXTRA water because as the beans soak, they expand. So you want to make sure you add enough water to keep them covered as they expand.

Drain the soaked beans and pick out any beans that look funky and wrinkly. This is a suggestion, but not MANDATORY. Honestly, I didn't pick out any weird looking beans.

In a large pot, add the beans and cover with water. Cook over high until the water starts to boil, then simmer on low for about 2 hours (until the beans are tender).
*You can do this in a crockpot too. Cover the beans with water, and cook on low for 6-8 hours.

Drain the beans and voila, you have yourself the same beans you'd buy from a can, but for a fraction of the cost.

At this point you can salt, flavor and season them to your liking.
*I made a big batch and froze whatever beans I didn't use. I just let the beans cool and sealed them in a ziplock bag and put them in the freezer. They'll be perfect for some chili later on (or for more Cuban Red Beans)!

 

fresh corn cakes with avocado and goat cheese salsa


Yield: 3-4 servings (5-6 appetizer servings)

INGREDIENTS:

For Salsa:
1 large tomato, chopped
2 tablespoons cilantro, chopped
1/3 cup white onion, chopped (about 1/2 a small onion)
1 garlic clove, minced
1 tablespoon lime juice (from about 1/2 a lime)
1 avocado, pitted and diced
3 ounces goat cheese, crumbled

For Corn Cakes:
2 cups fresh corn kernels
1 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon sugar
2 eggs, lightly beaten
2 tablespoons milk

DIRECTIONS:

For salsa, place all of the ingredients (except the avocado and goat cheese) in a bowl, and mix. Cover and refrigerate until ready to serve.

Preheat oven to 200ºF.

Pulse corn several times in a food processor. You want coarse chunks here, not corn puree.

Transfer the corn to a large bowl. Add flour, cornmeal, baking powder, baking soda, sugar, salt and pepper to taste. Add eggs and milk, and stir until just incorporated.

Preheat a splash of olive oil in a large skillet over medium heat.

Drop batter by heaping tablespoonfuls into the hot skillet, 4 or 5 per batch (don't overcrowd the pan). Cook 1 to 2 minutes per side, or until golden brown.

Transfer to a cookie sheet in the warm oven and repeat with remaining batter. Just before serving, add the avocado and goat cheese to the salsa, and mix gently to combine. Serve atop warm cakes.


 

summer peach and balsamic pizza

summer peach and balsamic pizza

Yield: 2-3 servings

INGREDIENTS:

1 batch pizza dough (use your favorite recipe, or use mine here)
1 cup balsamic vinegar
2 tablespoons olive oil
8 ounces fresh mozzarella, sliced or grated
2 ounces soft goat cheese, crumbled
4 peaches, pitted and thinly sliced
1/2 cup coarsely chopped basil

DIRECTIONS:

To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside and let cool.

Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.

Divide dough into tennis-ball sized pieces. Take one piece of dough and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. Lightly brush with 1 tablespoon of olive oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining pizzas.

Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with balsamic reduction. Cut into slices and serve.

Adapted from Two Peas & Their Pod.


 

roasted tomato grits with corn and goat cheese

Yield: 3-4 servingsTotal Time: 1 hour 30 min
INGREDIENTS:
1 pint cherry tomatoes, halved
1 cup stone-ground grits
2 cups whole milk
1 cup water
1 cup fresh corn kernels, blanched briefly in boiling water
1/4 cup goat cheese, plus more for garnish
1 tablespoon butter

DIRECTIONS:
Preheat oven to 400ºF. Toss tomatoes with olive oil and kosher salt and arrange on a foil or parchment-lined baking sheet cut side up. Cook for approximately 45-55 minutes or until they are soft and shriveled, and the bottoms are beginning to brown.

Meanwhile, for the grits, bring milk and water to a gentle boil in a heavy sauce pan. Slowly whisk in grits. Reduce heat to medium low and cook, whisking often, until grits begin to thicken. Add more water if necessary to acheive desired consistency. Cook until the grits are tender, about 45 minutes to an hour. Stir in butter, corn, and goat cheese. Season generously with salt and pepper to taste. Top with roasted tomatoes and additional goat cheese crumbles.

Recipe from the Kitchn.

 

fettucine with pesto

Yield: 6 servingsTotal Time: 30 minutes
INGREDIENTS:
4 cups packed basil
1/2 cup extra-virgin olive oil
1/2 cup finely grated parmesan
1/4 cup pine nuts
3 tbsp. finely grated pecorino
2 cloves garlic, finely chopped
Coarse sea salt, to taste
1 lb fresh linguine or fettuccine pasta

DIRECTIONS:
Bring a large pot of water to a boil. Blanche basil leaves for 20 to 30 seconds or until vibrant green. Remove from boiling water and immediately immerse in an ice water bath to halt cooking process. Drain. Keep pot of water boiling on the stove.

In a food processor combine basil, oil, parmesan, pine nuts, pecorino, and garlic. Pulse until smooth; season with salt and pepper.

Add pasta to boiling water and cook until al dente. Drain, reserving 1/2 cup of cooking water. Return pasta to pot. Toss with pesto until evenly coated, adding reserved cooking water as needed to thin sauce. Serve immediately.

Recipe from Saveur.

 

summer squash and corn soup

Yield: 2 to 3 servingsTotal Time: 35 minutes
INGREDIENTS:
1 pound yellow summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalapeño chile
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 1/2 cups water

DIRECTIONS:
Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.

In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

Recipe from Epicurious.

 

hatch green chile stew

What else can you do with the fabulous pods? What about Hatch Green Chili Stew? I make mine with a combination of roasted and unroasted Hatch chilies. To roast them at home, I place the chilies on a meat fork and rotate them slowly over a gas burner until they start to pop, let them cool on a metal rack or paper towel, then peel the tougher outer skin. I throw garlic and onions into a cast iron kettle, braise any meat or tofu I intend to add, then add plenty of chopped Hatch chilies (at least six), along with a chopped potato, cilantro, cumin, black pepper, four cups to six cups of stock, and eventually, a chopped tomato or two. Tomatillos are great if you have any on hand, and canned tomatoes can also be used. For another fun dot of color, I sometimes add chunks of butternut squash. Like the potato, the squash helps to even out the fire of the hotter chilies, while it absorbs the melded flavors in the stew. As ever, the fragrant, slightly spicy meal is better the next day.
 

green bean salad with goat cheese dressing

Yield: 4 servings
INGREDIENTS:
1 pound green beans, trimmed
2 ounces crumbled fresh goat cheese
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons apple juice
1 garlic clove, minced
1/4 teaspoon freshly ground pepper
1/3 cup chopped fresh basil, divided
3/4 cup fresh corn (from 1 ear corn)
1 large tomato, diced

DIRECTIONS:
Bring a large pot of water to a boil. Add green beans and cook just until they turn bright green and are barely tender, about 2 minutes. Alternatively, you can steam the green beans in a microwave save, lidded glass container. Fill with approximately 1 cup of water, and microwave on high for 2 to 3 minutes or until beans are crisp tender. Drain and rinse with cold water to stop the cooking. Pat dry.

To make the dressing, whisk together goat cheese, lemon zest and juice, apple juice, garlic and pepper in a small bowl. Toss green beans with half the dressing and half the basil or basil and spread on a platter. Top with corn and tomato, drizzle with remaining dressing and sprinkle with remaining basil.

Adapted from Whole Foods Market.

 

zucchini ricotta fritters

Yield: 20 frittersTotal Time: 30 minutes
INGREDIENTS:
2 medium zucchini (about 7 ounces each), coarsely shredded
2 garlic cloves, very thinly sliced
3 large scallions, very thinly sliced
1/2 cup whole-milk ricotta cheese
2 large eggs
2 teaspoons finely grated lemon zest
Kosher salt and freshly ground pepper
3/4 cup all-purpose flour
Olive oil, for frying
Lemon wedges, for serving

DIRECTIONS:
In a large bowl, combine the zucchini, garlic, scallions, ricotta, eggs, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the flour just until incorporated.

Line a large baking sheet with paper towels. In a large skillet, heat 1/4 inch of olive oil until shimmering. Working in batches, add 2-tablespoon mounds of the zucchini batter to the hot oil, spreading them to form 3-inch fritters. Fry over moderately high heat, turning once, until browned and crisp, about 3 minutes. Drain the fritters on the paper towels and serve right away, with lemon wedges.

Make Ahead The fritters can be kept at room temperature for up to 2 hours and recrisped in a 325°F oven.

Recipe from Food & Wine.

 

caprese sandwiches

Yield: 2 servings
INGREDIENTS:
1 large tomato
8 ounces fresh mozzarella cheese
1 loaf foccacia bread, sliced
salt and pepper
1 handful basil leaves
olive oil

DIRECTIONS:
Slice tomato and mozzarella into even slices. Arrange on slices of focaccia. Season with salt and pepper to taste, then sprinkle with basil leaves and a drizzle of olive oil.

 

zucchini fritters

Adapted a bit from Simply Recipes

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

To serve (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I’m convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.

Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

 

simple black beans

1 onion diced finely
3 cloves garlic, minced
2 cups dried black beans, rinsed but not soaked
8 cups water
1-2 tablespoons chopped cilantro (about half a bunch; more is better than less)
1 teaspoon salt
the juice of two limes

Saute the onion in a large stock pot, using a little oil, until translucent.
Add the garlic, saute for a minute or two more.
Add the beans and the water, and bring to a boil.
Turn down the heat and simmer for an hour or two, until the beans are tender.
Add the cilantro, salt, and lime juice.
Note: the recipe can easily be doubled, and the beans freeze very well.

 

black beans with summer veggies

(makes 4-6 servings)

for the black beans:
2 cups dry black beans, soaked overnight
1 large onion, chopped
3 cloves garlic, minced
jalapeno pepper, seeded and diced (optional)
2 tablespoons olive oil
pinch of cayenne pepper
1 bay leaf
salt and freshly ground black pepper to taste

for the veggie sauté:
2 small red potatoes, diced
2 zucchinis, ends trimmed and diced
2 ears fresh sweet corn, kernels cut from the cob
1/2 bunch rainbow Swiss chard, stems finely chopped and the rest of the leaves chopped
2-3 tablespoons olive oil
2 scallions, finely chopped
1 pint grape tomatoes, halved or quartered
salt and freshly ground black pepper to taste
squeeze of fresh lemon or lime juice (optional)

Heat the oil in a large pot or Dutch oven and cook the onions over medium heat until soft, about 5 minutes. Add the jalapeno and garlic and cook just until fragrant. Drain and rinse the soaked black beans and add to the pot along with about 2 inches of water to cover. Add the bay leaf and cayenne pepper and bring to a boil. Reduce to a simmer and cook, partially covered, for at least 1 hour or until beans are soft. Check on them every now and then and add water as needed. Season with salt and pepper to taste.

Heat a large, wide sauté pan over medium-high and add 2 tablespoons olive oil. Place down diced potatoes and stir occasionally for 6-8 minutes or until nicely browned on all sides and just barely cooked through. Season with salt and pepper as you sautée. Remove from pan.

Add another splash of olive oil to the pan and the diced zucchini. Cook, stirring frequently, until just lightly seared on edges, about 1 minute. (Season with salt and pepper as you sautée.) Toss in the Swiss chard, corn kernels, and return the potatoes to the pan. Season with an extra pinch of salt and/or pepper to taste, and the optional squeeze of fresh lemon or lime. Remove from heat.

Divide black beans amongst serving dishes and top each with the vegetable sautee. Top each plate with the tomatoes and scallions, and anything else you might want to add.

 

panzella

(makes 3-4 servings)

about 6 oz. stale, crusty bread
3-4 ripe tomatoes, chopped
2 artichokes
1/2 small red onion or 1 shallot, chopped
handful Vietnamese rice paddy herbs
about 3 tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
sea salt and freshly ground black pepper

Preheat oven to 300 degrees. Tear bread into bite-size pieces and toss with about 1 tablespoon olive oil and a pinch of salt and pepper. Spread onto a baking sheet and toast for 3-5 minutes, just until crisp. Let cool.

Meanwhile, trim the stems from the artichokes and steam for 5-7 minutes (depending on the size of the chokes). Check to see if the inside is tender by halving one. The core should be olive-green, rather than whitish when cooked. Let cool a few minutes and remove two or three layers of the outer leaves. Cut into half lengthwise and cut off about half of the top of the choke, including any wispy, spiky parts inside. Continue to remove leaves, tasting as you go, until the bottoms of the leaves are perfectly edible and clip any tough parts of the leaves off. Chop artichoke hearts.

Combine the tomatoes, artichoke hearts, onions, red wine vinegar, and pinches of salt and pepper in a large bowl. Fold in the bread pieces, add the remaining two tablespoons of olive oil, and toss well. Taste for seasoning, and add the herbs. Serve immediately at room temperature or after sitting 5-10 minutes to let the bread soak in more juices.

 

green gumbo

(makes about 4 servings)

1 lb whole shrimp with heads and shells
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
about 1 cup chopped sweet peppers
1 jalapeno, seeds remove and finely chopped
2 cloves garlic, minced
greens from 1 bunch carrots
1 lb whole okra pods
1 ear sweet corn
1/2 bunch cilantro, finely chopped
1/2 bunch parsley, finely chopped (or 1 bunch of either herb)
1 tablespoon fresh lemon juice
salt and pepper to taste
3 tablespoons extra-virgin olive oil

Peel the shells from shrimp and remove heads. Meanwhile, de-vein shrimp and season with a pinch of salt and pepper; set aside. Place the peels and heads in a pot and cover with 6 cups water. Bring to a boil, then reduce heat and let simmer uncovered for about 30 minutes.

Heat a medium-large, heavy-bottomed pot with the oil and add the onions, carrots, celery and sweet peppers. Season with salt and peppers and cook over medium-low heat, stirring occasionally, for 15-20 minutes. Add the minced garlic and jalapeno halfway into cooking time.

Meanwhile, remove any bruised or discolored carrot greens and most parts of the stems. Bring a small pot of water to a boil and prepare a bowl with ice water. Blanch carrot greens for about 1 minute; strain and transfer immediately to the ice bath until cool. Strain, and squeeze out water by hand. Chop greens finely.

Strain the shrimp shells from the stock and discard. Transfer the shrimp stock to the vegetables and add the carrot greens. Bring to a boil, stirring. Add the okra and corn and bring to a boil again, about 1 minute later. Add the shrimp and let boil another minute. Remove from heat. Taste for seasoning, adding salt and pepper as desired. Add the lemon juice and all the chopped herbs. Serve warm over rice, or with bread.

 

shrimp and grits

Yield: 4 servingsTotal Time: 1 hour 30 min
INGREDIENTS:
For Shrimp Stock:
1 lb shrimp, head and shell on
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrot
2 garlic cloves, minced

For Grits:
1 cup stone ground grits (not instant)
1 tablespoon unsalted butter
1/4 cup heavy cream
Kosher salt, freshly ground pepper

For Étouffée:
1 andouille sausage, cut into 1/4-inch thick slices and halved
1 tablespoon unsalted butter
2 garlic cloves, minced
1/2 cup chopped onion
1/2 cup sweet pepper, chopped
3 tablespoons tomato paste
1 teaspoon fresh thyme

DIRECTIONS:
In a large saucepan, bring 6 cups of water to a boil. Remove heads and peels from shrimp. De-vein if desired.

Add peels and heads to saucepan along with celery, carrot, onion, and garlic. Boil for 45 minutes to an hour, or as time allows. The longer you boil it the more concentrated the flavors will be. Strain and set aside 2 cups of stock. Remaining stock can be reserved for another use (divide it among freezer safe containers and freeze; frozen stock will keep for up to 3 months).

To prepare grits, bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in butter and cream. Season generously with salt and pepper. Keep warm.

Meanwhile, preheat a large saute pan over medium-high heat. Add sausage pieces and cook until browned, about 5 to 7 minutes. If dry, add 1 tablespoon butter. Add garlic, onion, and pepper and cook until softened. Whisk in tomato paste and thyme and cook for 3 minutes. Add reserved 2 cups of shrimp stock; reduce heat to a simmer, cook for 5 to 7 minutes or until sauce has reduced to desired consistency. Season with salt and pepper to taste. Add shrimp and cook for 2 minutes or until shrimp are just opaque and start to curl.

Divide grits among bowls. Spoon shrimp mixture over top and serve.

Heavily adapted from here and here.

 

Green chile hominy casserole

Ingredients:
2 poblano chiles roasted, peeled, chopped
1 teaspoon vegetable oil
1/2 medium yellow onion, diced
2 jalapeños, seeds and stems removed, diced
4 cloves garlic, minced
2 15-ounce cans of hominy, drained
8 ounces sour cream
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/2 cup cilantro, chopped
2 teaspoons lime juice
2 cups shredded cheddar cheese
Salt and black pepper to taste

Preheat the oven to 350.

On medium-low heat, heat the vegetable oil and Sauté the diced onions and jalapeños while occasionally stirring, cook on medium-low heat until onions are translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Remove the skillet from the heat and add the diced poblano chile, hominy, sour cream, cumin, cayenne, cilantro, lime juice and half of the cheddar cheese. Stir until well combined, taste and add salt and black pepper and adjust seasonings. Top with remaining the cheddar cheese and bake uncovered for 30 minutes or until brown and bubbling.

Yield: 4-6 servings

 

Sweet Shrimp and Corn chowder

serves 6-8

10 ears sweet corn
1 cup heavy cream or half-and-half
8 ounces bacon, julienned
1 medium yellow onion, finely diced
1 small garlic clove, finely diced
1 large Yukon gold potato, peeled and diced into 1/2-inch cubes
12 ounces medium sized shrimp, peeled and deveined
1 1/2 to 2 cups chicken broth
2 Tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper to taste
Cayenne pepper to taste (optional)

Remove the kernels from the cobs. Place half the kernels, reserving the other half, in a medium saucepan with the cream and cook over medium heat for 8-10 minutes, or until the cream is reduced to about 2/3 cup. Transfer the mixture to a food processor and purée until smooth; set aside.

In a large sauté pan over medium-low heat, cook the bacon until the fat has rendered and is golden and crisp; about 5-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel to drain. Pour off the bacon fat, reserving 2 tablespoons in the pan. Add the onion, garlic, potato and the remaining corn to the bacon fat and cook, stirring occasionally, for 10-12 minutes, or until the potatoes are tender. Add the shrimp and cook, stirring continuously, for 2-3 minutes, or until the shrimp are just cooked. Season to taste with salt and pepper.

Place the corn purée in a large saucepan over medium heat-low heat. Add the sautéed corn mixture and stir. Add the broth 1/2 cup at a time until the desired consistency is reached. Cook for 5 minutes, or until warmed through. Season to taste with salt and pepper. Ladle into bowl and sprinkle with chives and the reserved cooked bacon. Season with cayenne pepper if using. Enjoy!

Source: Adapted from Charlie Trotter Cooks at Home

 

Summer Squash Enchiladas

Summer squash enchiladas
Ingredients:
For the enchilada sauce:
10 dried cascabel chiles or 6 dried guajillo chiles
1 canned chipotle chile
2 teaspoons of oil, divided
4 cloves garlic, chopped
1/2 medium yellow onion, diced
1 15-oz. canned tomatoes, drained
2 cups of chicken broth
1 teaspoon cumin
1/2 teaspoon oregano
Salt and black pepper to taste

For the filling:
1 tablespoon vegetable oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 jalapeño, stems and seeds removed, diced
2 zucchini and 2 yellow squash, diced
1/4 cup cilantro, chopped
1/2 teaspoon ground cumin
Salt, cayenne and black pepper to taste

For the enchiladas:
12 corn tortillas
2 cups shredded cheese, a mix of Monterey Jack and cheddar

Method:
To make the sauce, in a dry skillet heated on high, take the chiles and toast the chiles on each side for about 10 seconds or just until they start to puff. Leave the heat on and cover the chiles with water. When the water begins to boil and then turn off the heat and let chiles soak until soft, about 30 minutes. Drain the chiles and add to a blender.

Heat 1 teaspoon of oil in a skillet and cook the onions for 10 minutes. Add the garlic and cook for another minute. Place onions and garlic into a blender. Add the canned chipotle chile, the tomatoes, chicken broth, cumin, oregano and blend until smooth.

In a pot, heat 1 teaspoon of oil on low heat, pour in the sauce and simmer for 15 minutes, stirring occasionally. Add salt and black pepper to taste and adjust other seasonings as needed.

To make the filling, in a large skillet, heat up the oil on medium-low heat. Add the onions and cook until translucent, about 10 minutes. Add the garlic and jalapeños and cook for a minute. Add the diced zucchini and yellow squash, cilantro, cumin and sauté for 10 minutes. Add salt, cayenne and black pepper to taste.

Preheat the oven to 350. Grease a 9x13 baking dish. Wrap the tortillas in foil and place in the oven for 5 minutes while the oven is preheating.

Remove tortillas from oven, open the foil (be careful as there may be hot steam), take a tortilla and with tongs dip it into the sauce. Shake off most of the sauce, but make sure that it’s moist enough to be pliable. Lay the tortilla on a plate or clean cooking surface, add a spoonful of the filling down the center of it and then roll the tortilla. Place rolled enchilada in greased baking dish and repeat with remaining tortillas.

Pour sauce over enchiladas and top with shredded cheese. Bake for 10 minutes or until cheese is lightly browned and bubbling. Serve topped with avocado wedges and cotija cheese.

Yield: 4-6 servings

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