Wanna show some pride & represent for FoodAskew?! Get a button!
Express yourself! Pin on our attention-grabbing buttons. It’s a great way to wear and share what’s on your mind. Add them to a fun banner or fabric for a unique decorating twist. Collect ‘em, trade ‘em.
Tips, Recipes, & Reviews from View Askew Message Board members
That’s right, I’m opening this bad boy up. It seems that I can’t continually update with just submissions from View Askew board members. I’d really like for this site to be more than just our little collection of recipes… so the phone lines e-mail inbox is open!
Send submissions to info@foodaskew.net!
Submitted by punch_it_chewie
Yields 2-3 cups
| 1 can tomato sauce | 1 can tomato paste | |
| 2 tbsp olive oil | 2 tbsp vinegar | |
| ¼ c. molasses | 2 tbsp brown sugar | |
| 3 cloves garlic, crushed | 4 tbsp red or white onion, minced | |
| 2 tbsp red pepper, minced | 1 tbsp Worcestershire sauce | |
| 1 tsp cumin | 1 tsp chipotle chili pepper |
Cook the garlic, onion, & red pepper until it’s soft, & then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend & mellow. The cumin & chipotle chile pepper can be substituted by any of your favorite spices.
Also called Tinga Poblana de Pollo y Papas
Submitted by Americo
Serves 6-8
| 2 lbs. chicken thighs (with skin & bone) | 6 c. water | |
| 1 large white onion, quartered | 2 tsp salt | |
| 2 garlic cloves, unpeeled | 14 oz. whole tomatoes in juice (1 can) | |
| 4 tsp Chipotle chilies in adobo (chopped, canned) | 1 tsp dried oregano (preferably Mexican) | |
| 1 tbsp vegetable oil | 1 ½ oz. dried Spanish chorizo, finely chopped (1 link) | |
| 1 lb. boiling potatoes | 2 oz. queso fresco, crumbled (½ c.) | |
| avocado | corn tortillas |
Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat. Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin & bones.
While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic & transfer with onion to a blender. Add tomatoes with juice, chilies, & oregano, then puree until smooth.
Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.
Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes. Add potatoes & onions to chorizo mixture along with 2 cups broth. Stir in chicken & simmer 10 minutes. Serve sprinkled with cheese. Garnish with avocado slices & warm corn tortillas, if desired.
Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco. The remainder of the chicken broth not used can be saved for later use.
Submitted by Americo
Serves 4-6
| 1 tbsp fresh rosemary, chopped | 1 tbsp fresh thyme, chopped | |
| 2 cloves garlic, minced | 1 tsp kosher salt | |
| 1 tsp black pepper, freshly ground | 4-6 pork chops | |
| ¼ c. fresh flat-leaf parsley, chopped |
Onion Marmellata
| ¼ c. olive oil | 4 large onions, thinly sliced (~3 lbs.) | |
| ¼ c. orange marmalade | 1 tbsp fresh rosemary, chopped | |
| 1 tbsp fresh thyme, chopped | 1 tsp kosher salt | |
| 1 tsp black pepper, freshly ground | 2 tbsp balsamic vinegar | |
| 1 tbsp sugar (to taste) |
For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil & the onions. Stir to combine & cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot & cook over low heat for 2 hours, stirring ever 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consisitency & a deep mahogany color.
Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, & pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap & reserve in the refrigerator.
About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.
