1. Make sure your potatoes are washed & diced. Leave the skin on.
2. Put the potatoes in a pot of water, approximately 3 qts, with 1 tbsp of kosher salt on the stove. Turn hear on high & bring to a boil until potatoes are fork tender.
3. Dice the onion & bell pepper. In a cast iron skillet, render the bacon with the onions & peppers on medium heat.
4. Strain potatoes & throw into the cast iron skillet with the peppers & onions & a pat of butter.
5. Really mash down with the weight of another skillet, & set on medium-medium low heat until you finish cooling the rest of your breakfast, about 5-10 minutes. The bottom should form a nice crust on it.
6. Salt & pepper to taste. Add a dash of hot sauce if you like.
1. Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
2. With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
3. Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
4. Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
5. Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
6. Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
7. Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.
Chef’s Note: I make the chili powder from scratch using Alton Brown’s Recipe. Maggi seasoning is like Mexican soy sauce. It’s awesome.
1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off. Once skinned, put them in the blender to crush them. Add tomato paste to thicken it. Set aside.
2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes. Cook for about 1 hour on a very low simmer until reduced by about ¼.
Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.
Mix all the marinade ingredients and pour over chicken pieces in a ziplock bag, removing as much air as possible before “zipping.” Let stand (turning often) for several hours (best overnight.) Grill away!
1. Make sure your potatoes are washed & diced. Leave the skin on.
1. Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
