Sunday, July 04, 2010

Weekly Recipes #24 - Cory

Pistachio Mole

8 ea Chicken legs with thighs
3 cups White wine
3 cups Water
2 medium Onions, sliced
4 cloves Garlic
4 ea Avocado leaves, fresh or dried
6 Tbsp Butter
2 Tbsp Oil
1 ea Chili Poblano, roasted, peeled and membranes removed
10 oz Pistachio, shelled, skins removed

1. In a large covered saucepan over medium heat, simmer the chicken in the wine and water along with 1 onion and the garlic, avocado leaves, and salt until tender, about 30 minutes. drain the chicken, reserving the stock, and return to the saucepan.
2. While the chicken is cooking, heat the butter and oil in a skillet. add the chili, remaining onion and the pistachios and sauté until lightly browned. in a blender or food processor, grind this mixture with a little of the reserved stock, then simmer in a covered saucepan over very low heat for 30 minutes. pour over the chicken and simmer, uncovered, for 5 minutes. before serving, add pepper and more salt if needed.
3. Notes: if you can't find avocado leaves, substitute avocado skins instead. also, this is a fine sauce for use with vegetarian entrees like cheese/potato enchiladas.

Hacienda-Style Artichokes

6 large Artichokes
2 Tbsp Salt
2 ea Bay leaves
1 tsp Baking soda
4 ea Hard-boiled eggs, fine chopped
1 cup Onion, fine chopped
3/4 cup Mayonnaise
1 1/2 Tbsp Dijon mustard
2 tsp Red wine vinegar
2 tsp Olive oil
1/3 cup Minced parsley
1/2 tsp Salt
1/4 tsp White pepper

1. cut the stems of the artichokes flush with the bottoms and cut off the tips of the leaves
2. place about 3 quarts of water in a large pot with the salt, bay leaves and baking soda. bring to a boil and add the artichokes. cover and cook for 15-20 minutes or until an artichoke leaf can easily be removed from the base. drain. with a spoon or small knife, pull out the fuzzy choke and discard. place the artichokes upside down on a platter and chill.
3. to make the dressing, combine the eggs, onion, mayo, mustard, vinegar, oil, parsley, salt and pepper. if the mixture is too thick, thin with water to the desired consistency. chill
4. immediately before serving, spoon the dressing into the center of each artichoke.

Mixed Salad with Avocado Dressing

1 ea Romaine lettuce, large head
1 1/2 ea Avocados
2 ea Tomatoes, large, wedged
3 ea Green onions, sliced

2 Tbsp Mayonnaise
6 cloves Garlic
1/4 cup Onion, chopped
1 Tbsp Lime juice
1/2 tsp Thyme, dry
1/2 tsp Salt
1/4 tsp Pepper
1 ea Bay leaf
1/2 ea Avocado
1/2 cup Water
1 cup Corn oil

1. toss all ingredients from first list to make a salad
2. for dressing, puree the mayonnaise, garlic, onion, lime juice, thyme, salt, pepper, bay leaf, avocado and water in a blender. with the motor running, add the oil in a thin stream until the mixture forms an emulsion, about 2 minutes. chill
3. toss the salad with the dressing and serve immediately.

Fish in Almond Sauce
My review: This recipe has potential, but the sauce was so rich, it overwhelmed the delicate fish. I would recommend about 1/2 the sauce and substitute chicken or something that would hold up better with a heavy sauce.

8 ea Red snapper or sea bass fillets, 4 oz ea
2 ea Limes, juiced
1 tsp Salt
1/4 tsp Black pepper
2 cups Thick cream
1 cup Blanched almonds
2 Tbsp Parmesan cheese, grated
1/4 cup Butter
1 cup Monterey jack cheese, grated
8 slices Pickled jalapenos (optional)

1. marinate the fillets in the lime juice, salt and pepper for about 1 hour in the refrigerator.
2. meanwhile, in a blender, puree the cream, almonds and parmesan. set aside.
3. preheat the oven to 375*F. melt the butter in a large skillet, add the fillets and sauté lightly on both sides. transfer to a greased baking dish and cover with the almond sauce. sprinkle with the Monterey jack and bake for about 15 minutes or until the cheese melts.
4. garnish with the sliced chilies
5. Note: I would want to put a sauce on this, but the book does not specify one. Let me know what you all decide to do with it.

LeAnne's review: I don't know why we never thought of this before. Fantastic alternative to our usual quesadillas. So easy. We actually cooked dried black beans with an onion, then just whizzed them in the blender. My mom suggested using them as the base for a Mexican salad. Could be great with avocado, green onions, lettuce, tomatoes, etc.

2 cups Black beans with their liquid
2 Tbsp Oil
1/4 ea Onion
Oil for frying
12 ea Corn tortillas
1/2 cup Thick cream (creme fraiche)
3 oz Queso fresco, crumbled (or feta cheese)
1 ea Onion, thin sliced

1. in a blender, puree the black beans with their liquid. the mixture should be the consistency of a sauce, if too thick, add up to 1/2 cup water.
2. heat the oil in a skillet and brown the onion quarter slightly. add the pureed beans and simmer for 2 minutes. add salt to taste. discard the onion.
3. heat 1/2 inch oil in a skillet and fry each tortilla briefly (about 10 seconds) on both sides. immerse the tortilla in the bean puree and fold it in half, then in half again to form a triangle. transfer to a plate, spoon on a little cream and sprinkle with cheese. garnish with the onion slices.
4. notes: this is a great recipe to hone your skills with tortilla making!. Masa mix is available at most grocery stores. follow the directions on making tortillas and this recipe will be so much better!

Corn and Masa Soup

3 Tbsp Butter
1/2 Tbsp oil
1/4 ea onion, small
3 cloves Garlic
10 cups Chicken or vegetable stock
3 sprigs Epazote
1 lb Masa
1 1/2 cups Cold water
Salt and pepper
2 cups Corn kernels
2 ea Sarrano chili, seeded and fine chopped
2 cups Thick cream
1 cup Chopped red onion

1. in a large pot of dutch oven, heat the butter and oil. add the onion and garlic and saute for 3-4 minutes or until transparent. add the chicken stock and epazote and boil for 10 minutes.
2. stir the masa into the cold water. add to the boiling chicken stock and cook, stirring constantly for 8-10 minutes. lower the heat and cook for 5 minutes. add salt and pepper to taste. strain the stock and return to the pot. add the corn and chilies and cook for another 5 minutes.
3. Notes: this recipe may benefit from the addition of a little sugar to sweeten the corn flavor. Epazote is a traditional herb used in many South American soups and especially with beans. It should be available in ethnic sections in most grocery stores; there is really no good substitute.

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