Via Little Food Junction
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Food Art Friday for December 11th
Posted by Trish | Under Food Art Friday Dec 11, 2009Food Art Friday for October 2nd
Posted by Trish | Under Food Art Friday Oct 2, 2009
Via mamichan's Flickr Photostream
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Food Art Friday for September 25th
Posted by Trish | Under Food Art Friday Sep 25, 2009
Via N i c o_'s Flickr Photostream
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Puebla Chicken and Potato Stew
Posted by Trish | Under Dinner, News, Pork, Poultry Thursday Jul 3, 2008Also 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.
Saucepot Tips – More Interesting Meat
Posted by Trish | Under Saucepot Friday Apr 11, 2008Submitted by Ali
If you are looking for a way to spice up basic meat dishes like grilled steak, baked chicken, or sautéed shrimp, marinate them in an oil-based salad dressing. Any variety of Italian or Vinagrette will do. The oil helps to keep the meat moist & the flavorings will add that little zip you are looking for to fancy it up. It’s like the instant marinade in a bottle. With so many varieties these days you can try different ones to find your own favorite recipe.
