Lately, my son has been complaining that we eat too much chicken. I don't know what he's complaining about since he doesn't eat much of anything, chicken or otherwise (which is a blog post for another time and venue). But, with his complaint ringing in my ear, I woke up today thinking that carnitas sounded good.
I've made carnitas before and they were pretty good, but I wanted more flavor than just pork, garlic, salt and oil. I loved this recipe. As usual, I altered some things from the recipe I found online, so this is my recipe. It cuts down on the fat/lard that's typically found in carnitas. The meat does dry out a little more than if I'd fried it in full lard, but if you drown it in salsa verde, you'll never know. So, I give you skinny carnitas with green sauce ... or carnitas flacas con salsa verde. Buen provecho!
Carnitas Flacas con Salsa Verde
1 medium onion, quartered
2 pounds pork roast, cut into 2-inch cubes
Kosher salt
2/3 cup Criollo sauce
6 cloves garlic, divided
2 medium bay leaves
1 cinnamon stick, broken into four pieces
1/4 cup vegetable or canola oil
6-8 tomatillos, roughly chopped
1 jalapeño pepper, split and seeded
1. Preheat oven to 275 degrees.
2. Season pork chunks with 1 tablespoon salt and place in a 9-inch square casserole dish. Pour Criollo sauce over pork. Add onion quarters, 4 cloves garlic, bay leaves and cinnamon stick to dish. The pork and seasonings should fill the dish with no spaces. Pour vegetable oil over the top. Cover dish tightly with aluminum foil and place in oven. Cook until pork is fork tender, about 3 1/2 hours.
3. Set fine-meshed strainer over 1 quart bowl. Remove onion, garlic, cinnamon stick, and bay leaves from pork. Transfer pork and liquid into strainer. Let drain undisturbed for 10 minutes until the fat and juice separate. Transfer pork back to casserole. Skim fat from surface of liquid and pour it (yes, the fat) back into the pork, then roughly shred the pork. Season to taste.
4. Transfer remaining liquid (the non-fat liquid) to medium saucepot. Add tomatillos, onion quarters, garlic, remaining 2 garlic cloves, and jalapeño to saucepot with strained pork liquid. Add water to one inch below the top of the vegetables. Bring to a boil over high heat, reduce to a simmer, and cook until vegetables are completely tender, about 10 minutes. Blend salsa with hand blender or in a stand-up blender until smooth. Season to taste with salt.
5. While salsa simmers, place casserole dish with pork under a high broiler and broil until brown and crisp, about 5 minutes. Remove pork and stir to expose new bits, then broil again for 5 more minutes until crisp. Tent with foil to keep warm.
6. Serve hot with warm tortillas, queso fresco, cilantro and cilantro-lime rice on the side.
Substitution Suggestions: The original recipe called for a quartered orange instead of the Criollo sauce. I didn't have an orange and didn't want to go to the store, so I used Criollo sauce, which has naranja agria (bitter orange) in it. It is also loaded with other fabulous Latin flavors. It works great as a marinade on its own or as it's used here. If you use the orange, juice the orange into the raw pork, then wedge the orange pieces (rinds and all) into the casserole. Remove and discard them after the initial roasting is done.
I imagine you could use green tomatoes instead of tomatillos for the green sauce, although the two are very different. The tomatillos have a very citrusy flavor and I happen to have a lot picked fresh from my garden.
If you don't like a lot of spice, swap out the jalapeno for a poblano (or two). They have a lot less heat, but still add another flavor level to the sauce.
Lessons Learned: The pork was a little dry. I think next time, when I pour the rendered fat back into the dish, I'll include a little more of the pork juice with it to keep it moister. As it is, I did add a little more vegetable oil to the pork before I broiled it ... but only a little.
I absolutely loved the aroma that came from my oven as the pork got happy with the onion, garlic, cinnamon and bay. I can't wait to try it with the orange. And I can't wait to try it after I first marinade the pork in Criollo sauce overnight. That ought to really boost the flavor.
The two-pound roast was enough for my family of four. This recipe could easily double and triple. But keep this in mind: The reason why everything needs to be wedged together in the pan is so that the meat doesn't dry out. Sure, it'll dry out some -- that's what happens when you broil shredded meat -- but by creating a steam bath with the tightly tented dish, all that great moisture stays in the meat as long as possible.
You can make this several days in advance and then crisp it under the broiler just before serving.
Is this truly a skinny verson of carnitas? Maybe. Maybe not. But I will say this: All but 1/4 cup of the fat in the dish comes directly from the roast, which was pretty lean.
Sunday, October 30, 2011
Saturday, June 18, 2011
Iced Chocolate
Last fall, I went to an arts and crafts fair in West Virginia. The highlight (aside from getting a pinecone wreath reminiscent of the ones my mom used to make) was the iced chocolate. It was a really hot day and the iced chocolate hit the spot. It isn't hard to make and hardly merits a recipe, but in the interest of creating a record of it should my children ever attempt it on hot summer days, here it is -- my version of iced chocolate.
Iced Chocolate
Enough powdered hot cocoa for the equivalent of one mug of hot chocolate
Warm water
Ice
1. Combine powdered chocolate and about 1 cup warm water in a tall glass. Stir until dissolved.
2. Add enough ice to fill glass.
3. Enjoy.
Substitution Suggestions: I'm sure you could use chocolate syrup, but I was using a chocolate cherry powdered cocoa (which was excellent, by the way). You can also make it more like the Starbucks version by adding whipped cream and chocolate shavings and/or syrup on the top, but I like the refreshing lightness of this version.
Lessons Learned: I loved this in a tall water bottle. My only complaint was that I added a little too much water, which diluted it, so I had to add more chocolate. It really comes down to personal preference on the amount of chocolate you want.
You need to use warm water if you're using powder because it'll dissolve better. If you're using syrup, it's a non-issue, so use cold water.
This isn't meant to be creamy. Think iced coffee except with chocolate. (Granted, I've never had iced coffee, so I'm only guessing. But, if you want an iced coffee recipe, I have it on good authority that this one is fabulous.)
Iced Chocolate
Enough powdered hot cocoa for the equivalent of one mug of hot chocolate
Warm water
Ice
1. Combine powdered chocolate and about 1 cup warm water in a tall glass. Stir until dissolved.
2. Add enough ice to fill glass.
3. Enjoy.
Substitution Suggestions: I'm sure you could use chocolate syrup, but I was using a chocolate cherry powdered cocoa (which was excellent, by the way). You can also make it more like the Starbucks version by adding whipped cream and chocolate shavings and/or syrup on the top, but I like the refreshing lightness of this version.
Lessons Learned: I loved this in a tall water bottle. My only complaint was that I added a little too much water, which diluted it, so I had to add more chocolate. It really comes down to personal preference on the amount of chocolate you want.
You need to use warm water if you're using powder because it'll dissolve better. If you're using syrup, it's a non-issue, so use cold water.
This isn't meant to be creamy. Think iced coffee except with chocolate. (Granted, I've never had iced coffee, so I'm only guessing. But, if you want an iced coffee recipe, I have it on good authority that this one is fabulous.)
Monday, May 30, 2011
Goat Cheese and Balsamic Onion Montaditos
I recently returned from a fabulous two-and-a-half-week vacation to England. English food isn't exactly my favorite cuisine (it's too bland), but immigrants to England certainly know a thing or two about flavor (or if you're British, flavour). There's a fabulous Indian restaurant in Harrogate called Sar Taj. Oh my. Its tikka masala was out of this world! But, that's not what this post is about. This post is about the montaditos I had at La Tasca.
La Tasca is (admittedly) a chain restaurant, but it was my first real tapas restaurant experience. We tried all sorts of dishes, but my favorite (or favourite) was the goat cheese and balsamic onion montadito -- basically a bruschetta-style sandwich topped with the aforementioned ingredients. I asked one of the guys from the kitchen how to make it. He explained it to me -- in Iberian Spanish, no less. I understood most of what he said (the accent was a little heavy) and I recreated the dish for a neighborhood get-together. It tasted just like the ones at La Tasca, so I was pleased. Here's my version. Buen provecho!
Goat Cheese and Balsamic Onion Montaditos
1 loaf French bread or baguette
2 tbsp butter
3 Vidalia onions, very thinly sliced
2-3 tsp sugar
2 tbsp balsamic vinegar (aged at least 25 years)
2 whole garlic cloves
Olive oil
4 oz (or more) creamy goat cheese
1. Caramelize the onions in butter over low heat, stirring every few minutes. Add sugar partway through the cooking process. (Gauge according to taste.) This caramelization process will take 30-45 minutes. Once it turns a light golden color, add balsamic vinegar and remove from heat. Set aside.
2. Slice bread into 3/4-inch slices. Set on a large baking sheet and toast in 350-degree oven until lightly browned. Remove from oven.
3. Rub each piece of bread with fresh garlic (you may need more than one clove), then drizzle each piece with 1 tsp. olive oil. Spread generous amount of goat cheese over each piece, then top with the caramelized onions. Return to oven only long enough to melt cheese. Serve warm.
Substitution Suggestions: Any montadito (or bruschetta-style sandwich) starts with this same preparation -- toast bread, rub with garlic, drizzle with olive oil, then top with whatever topping. I tried one with a tomato-cucumber-onion salsa and another with manchego and eggplant (abergine). Simply divine!
I don't think cream cheese would work here. The goat cheese has a particular texture and flavor that melds very nicely with the onions.
The balsamic vinegar should be a full-bodied vinegar. Don't use the weak $2 stuff from the supermarket shelf. You want something thicker. I like Williams Sonoma's Olivier brand, which runs about $25/bottle. Pricey, but well worth the investment because a little goes a very long way!
Lessons Learned: You don't want to bake the goat cheese, just melt it slightly. It'll dry out around the sides and it just doesn't look pretty. It's also served better warm instead of sitting out for a few hours. If you don't like balsamic vinegar, omit it. But, I like the pungent sweetness that the vinegar adds. If you're using a good quality vinegar, a little really goes a long way. Taste as you go.
I used 2.5 onions and wish I'd had more. They cook down to almost nothing, volume-wise. If you use a smaller onion than a Vidalia, you'll need to use more onions. You don't want to spend 45 minutes of your day cooking down the onions and end up with just a 1/2 cup of onions. You really need a good cup (at least) if you're slicing up an entire loaf of bread. I used a French baguette from Costco, which was about 16 inches long.
La Tasca is (admittedly) a chain restaurant, but it was my first real tapas restaurant experience. We tried all sorts of dishes, but my favorite (or favourite) was the goat cheese and balsamic onion montadito -- basically a bruschetta-style sandwich topped with the aforementioned ingredients. I asked one of the guys from the kitchen how to make it. He explained it to me -- in Iberian Spanish, no less. I understood most of what he said (the accent was a little heavy) and I recreated the dish for a neighborhood get-together. It tasted just like the ones at La Tasca, so I was pleased. Here's my version. Buen provecho!
Goat Cheese and Balsamic Onion Montaditos
1 loaf French bread or baguette
2 tbsp butter
3 Vidalia onions, very thinly sliced
2-3 tsp sugar
2 tbsp balsamic vinegar (aged at least 25 years)
2 whole garlic cloves
Olive oil
4 oz (or more) creamy goat cheese
1. Caramelize the onions in butter over low heat, stirring every few minutes. Add sugar partway through the cooking process. (Gauge according to taste.) This caramelization process will take 30-45 minutes. Once it turns a light golden color, add balsamic vinegar and remove from heat. Set aside.
2. Slice bread into 3/4-inch slices. Set on a large baking sheet and toast in 350-degree oven until lightly browned. Remove from oven.
3. Rub each piece of bread with fresh garlic (you may need more than one clove), then drizzle each piece with 1 tsp. olive oil. Spread generous amount of goat cheese over each piece, then top with the caramelized onions. Return to oven only long enough to melt cheese. Serve warm.
Substitution Suggestions: Any montadito (or bruschetta-style sandwich) starts with this same preparation -- toast bread, rub with garlic, drizzle with olive oil, then top with whatever topping. I tried one with a tomato-cucumber-onion salsa and another with manchego and eggplant (abergine). Simply divine!
I don't think cream cheese would work here. The goat cheese has a particular texture and flavor that melds very nicely with the onions.
The balsamic vinegar should be a full-bodied vinegar. Don't use the weak $2 stuff from the supermarket shelf. You want something thicker. I like Williams Sonoma's Olivier brand, which runs about $25/bottle. Pricey, but well worth the investment because a little goes a very long way!
Lessons Learned: You don't want to bake the goat cheese, just melt it slightly. It'll dry out around the sides and it just doesn't look pretty. It's also served better warm instead of sitting out for a few hours. If you don't like balsamic vinegar, omit it. But, I like the pungent sweetness that the vinegar adds. If you're using a good quality vinegar, a little really goes a long way. Taste as you go.
I used 2.5 onions and wish I'd had more. They cook down to almost nothing, volume-wise. If you use a smaller onion than a Vidalia, you'll need to use more onions. You don't want to spend 45 minutes of your day cooking down the onions and end up with just a 1/2 cup of onions. You really need a good cup (at least) if you're slicing up an entire loaf of bread. I used a French baguette from Costco, which was about 16 inches long.
Thursday, April 28, 2011
Bacon-Wrapped Pork Loin with Cranberries
I pulled this recipe from the March 2009 issue of Real Simple. As usual, I tweaked it and the results were a sweet and savory delight. It looks complicated but is surprisingly easy to assemble. I just need to remember to have a very sharp knife, because mine didn't look so great after I cut it into slices. The version below is my tweaked version. The photo belongs to Real Simple.
Bacon-Wrapped Pork Loin with Cranberries
1 2-pound piece boneless pork loin
1/2 tsp ground allspice
Black pepper
1/2 cup Craisins, soaked in water or juice and chopped
2 tbsp dried parsley
1 tbsp whole-grain mustard
8 slices bacon
1 tbsp cranberry-jalapeno jelly
1 tsp red wine vinegar
1. Heat oven to 350. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet.
2. In a small bowl, combine the cranberries parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes.
3. In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.
Substitution Suggestions: The original recipe called for cherries. I used Craisins soaked in -- get this -- raspberry Crystal Light. It was great! The original recipe also called for 1/2 cup fresh flat-leaf parsley instead of dried. Either will work. Whole grain mustard is a must. You can use any jelly variety. I went with cranberry-jalapeno because I had it and I wanted the extra little kick. Currant jelly will work just as well.
Lessons Learned: I absolutely love what the jelly did to the bacon. It candied it, which helped crisp the bacon and add another layer of flavor. I may try baking bacon on its own and candying it with the cranberry jelly. (By the way, I love baking my bacon!)
There was quite a bit of grease from the bacon. Perhaps it could be undercooked and blotted before wrapping it around the pork. But, the pork really did require the full cooking time plus a little bit to get it to temperature. The bacon was just crisping at that point.
You don't necessarily need to soak the Craisins in juice, but they are pretty tart and I wanted something a little sweeter, which is why I soaked them in juice before packing them onto the tenderloin. Any fruit juice will do, I suppose. I liked the raspberry Crystal Light, even if it does sound a little bizarre.
1 2-pound piece boneless pork loin
1/2 tsp ground allspice
Black pepper
1/2 cup Craisins, soaked in water or juice and chopped
2 tbsp dried parsley
1 tbsp whole-grain mustard
8 slices bacon
1 tbsp cranberry-jalapeno jelly
1 tsp red wine vinegar
1. Heat oven to 350. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet.
2. In a small bowl, combine the cranberries parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes.
3. In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.
Substitution Suggestions: The original recipe called for cherries. I used Craisins soaked in -- get this -- raspberry Crystal Light. It was great! The original recipe also called for 1/2 cup fresh flat-leaf parsley instead of dried. Either will work. Whole grain mustard is a must. You can use any jelly variety. I went with cranberry-jalapeno because I had it and I wanted the extra little kick. Currant jelly will work just as well.
Lessons Learned: I absolutely love what the jelly did to the bacon. It candied it, which helped crisp the bacon and add another layer of flavor. I may try baking bacon on its own and candying it with the cranberry jelly. (By the way, I love baking my bacon!)
There was quite a bit of grease from the bacon. Perhaps it could be undercooked and blotted before wrapping it around the pork. But, the pork really did require the full cooking time plus a little bit to get it to temperature. The bacon was just crisping at that point.
You don't necessarily need to soak the Craisins in juice, but they are pretty tart and I wanted something a little sweeter, which is why I soaked them in juice before packing them onto the tenderloin. Any fruit juice will do, I suppose. I liked the raspberry Crystal Light, even if it does sound a little bizarre.
Savory Polenta
One of my favorite childhood meals is mush -- polenta that has been chilled, fried, then served with powdered sugar and syrup. My dad would make it Saturday night, pour it into two loaf pans, then fry it up Sunday morning before church. My parents live 2,200 miles away, but whenever I visit, Dad pulls out a loaf pan and makes it. It's the thoughtful little things like that that really show me that my parents love me ... they remember that I love mush and hate stroganoff.
I've never made mush by myself. Somehow, I'm afraid I won't get it right. (Dad just eyeballs the measurements, which is how I do most of my cooking ... except for mush. I want the exact quantities.) But, thanks to some coaching from Dad and the following recipe from Alton Brown, that fear is now behind me. I tried this recipe a few weeks ago and wow, it was incredible! It's not the kind to top with powdered sugar and syrup, but with a few tweaks and omissions, it could be. This recipe can be served creamy or fried.
Savory Polenta
2 tbsp olive oil
3/4 cup onion, finely chopped
2 cloves garlic, minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
3 tbsp unsalted butter
1 1/2 tsp kosher salt
1/4 tsp ground pepper
2 ounces Parmesan cheese, grated
1. Preheat oven to 350.
2. In large, oven-safe saucepan, heat olive oil over medium heat. Add onion and salt, then sweat until the onions begin to turn translucent (about 5 minutes). Reduce heat to low, add garlic and saute 1 to 2 minutes. Make sure the garlic does not burn!
3. Turn heat to high, add chicken stock and bring to boil. Gradually add cornmeal while constantly whisking. Cover the pot and place in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from oven and add butter, salt and pepper. Gradually add in the Parmesan.
4. Serve immediately. Or, pour the polenta into a 9x13 cake pan lined with parchment paper. Refrigerate until completely cooled.
5. Once set, turn the polenta onto a cutting board. Cut into squares, triangles or circles, Brush each side with olive oil and saute in nonstick skillet over medium heat, or grill.
Substitution Suggestions: I threw in some sun-dried tomatoes (dried, not packed in oil) and it was a great addition. This could also work well with a variety of other cheeses. The original recipe called for red onion, but I prefer Vidalias.
I used a mixture of polenta and cornmeal. Either one will work.
I'm curious what would happen if I used milk/cream instead of part of the stock. I may have to try that at some point.
Lessons Learned: I loved cooking this in the oven. I've stirred the cornmeal mush for my dad in the past and it spits. This eliminates the need to dodge bits of boiling cornmeal shooting you in the eye or arm or hand or whatever else it takes offense to. And, it was incredibly creamy and smooth when I pulled it out. Not a lump in sight! (I wish I could say the same thing about my waistline!)
I've never made mush by myself. Somehow, I'm afraid I won't get it right. (Dad just eyeballs the measurements, which is how I do most of my cooking ... except for mush. I want the exact quantities.) But, thanks to some coaching from Dad and the following recipe from Alton Brown, that fear is now behind me. I tried this recipe a few weeks ago and wow, it was incredible! It's not the kind to top with powdered sugar and syrup, but with a few tweaks and omissions, it could be. This recipe can be served creamy or fried.
Savory Polenta
2 tbsp olive oil
3/4 cup onion, finely chopped
2 cloves garlic, minced
1 quart chicken stock or broth
1 cup coarse ground cornmeal
3 tbsp unsalted butter
1 1/2 tsp kosher salt
1/4 tsp ground pepper
2 ounces Parmesan cheese, grated
1. Preheat oven to 350.
2. In large, oven-safe saucepan, heat olive oil over medium heat. Add onion and salt, then sweat until the onions begin to turn translucent (about 5 minutes). Reduce heat to low, add garlic and saute 1 to 2 minutes. Make sure the garlic does not burn!
3. Turn heat to high, add chicken stock and bring to boil. Gradually add cornmeal while constantly whisking. Cover the pot and place in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps. Once the mixture is creamy, remove from oven and add butter, salt and pepper. Gradually add in the Parmesan.
4. Serve immediately. Or, pour the polenta into a 9x13 cake pan lined with parchment paper. Refrigerate until completely cooled.
5. Once set, turn the polenta onto a cutting board. Cut into squares, triangles or circles, Brush each side with olive oil and saute in nonstick skillet over medium heat, or grill.
Substitution Suggestions: I threw in some sun-dried tomatoes (dried, not packed in oil) and it was a great addition. This could also work well with a variety of other cheeses. The original recipe called for red onion, but I prefer Vidalias.
I used a mixture of polenta and cornmeal. Either one will work.
I'm curious what would happen if I used milk/cream instead of part of the stock. I may have to try that at some point.
Lessons Learned: I loved cooking this in the oven. I've stirred the cornmeal mush for my dad in the past and it spits. This eliminates the need to dodge bits of boiling cornmeal shooting you in the eye or arm or hand or whatever else it takes offense to. And, it was incredibly creamy and smooth when I pulled it out. Not a lump in sight! (I wish I could say the same thing about my waistline!)
Pao de Queijo (Brazilian Cheese Bread)
Texas de Brazil in Fairfax, Va., also serves these delectable balls as a complimentary appetizer. I usually ask for five or six servings since I've never found an adequate recipe to make them at home (and I've tried a variety of recipes, some of which stink up the house pretty good).
I once asked our server if there was a recipe the kitchen could share. She inquired and reported back that the restaurant buys them frozen and reheats them. She couldn't find the packaging to show me. I was very disappointed on multiple levels ... until recently.
I came across a recipe and it looked very different from all the other recipes I'd tried. So I gave it a try. It bombed. But, I took notes, tweaked several things and created a recipe that comes pretty darn close to the restaurant version. It takes 20 minutes from start to finish and I don't have to pay $45/plate at a nice restaurant to get them.
Disclosure: I borrowed this photo from another blog because my family is too busy eating these delicacies to be able to get a picture, but mine look just like these ones.
Pao de Queijo (Brazilian Cheese Bread)
1 egg, at room temperature
1/3 cup canola or vegetable oil
2/3 cup milk
1-2 tsp garlic powder (optional)
130 grams flour
45 grams corn starch
50 grams parmigiano reggiano, grated
50 grams queso fresco (Mexican farmer's cheese)
1 tsp salt (or more to taste)
1. Preheat oven to 400. Grease mini muffin tin. Combine all ingredients in a blender and pulse until smooth. Scrape down the sides of the blender to get all the extra flour bits.
2. Pour into mini muffin tin, filling 3/4 full. Bake 15 to 18 minutes until puffy and lightly browned. Serve hot.
Makes 2 dozen.
Substitution Suggestions: The recipe I based this on called for tapioca flour instead of all-purpose and cornstarch. Tapioca flour is not at generic grocery stores, so this flour-cornstarch mixture is a substitution. If you have wheat flour intolerance, use 175 grams of tapioca flour and omit the cornstarch entirely.
I tried using olive oil and rice flour. One word -- don't! The olive oil flavor overpowered everything else and the rice flour was too gritty.
ETA: I found tapioca flour and tried it (Bob's Red Mill, in case you were curious). Yep, it's a winner. It perfectly mimicked the little cheese balls that I love so much from Rodizio's.
Lessons Learned: I don't plan ahead usually, so my eggs are never at room temperature. I dropped it in a cup of warm water for a few minutes and took the chill off. It worked just fine.
When measuring the ingredients, I put my blender on my kitchen scale and measure away. Measuring queso fresco in a measuring cup is just too difficult. I put broken-up chunks of it in the blender and let the blades do the heavy lifting.
The batter should be the consistency of smooth pancake batter, perhaps a little thinner. If the batter is too thick to pour, mix in a little extra milk and/or oil.
I'm not squeamish about tasting raw egg, so I taste the batter to see if the salt content is OK. If you use all queso fresco, you will need to add more salt. If you add the parmesan (and don't use the nasty crap in the green can), you won't need more than the teaspoon the recipe calls for. If you omit the salt, your recipe will be bland.
These little balls are meant to be chewy inside, so I favor a shorter cooking time (perhaps even as short as 12 minutes). And, they are best eaten hot and straight out of the oven. I don't know how well they'll reheat, but my family of four eats all of them in one sitting, so it's not really a problem for us. If they start to cave in so they look like little volcanoes, pull them out or they'll lose the gooeyness!
The batter will keep in the fridge for up to a week.
Thursday, March 24, 2011
Spicy Chicken Shawarma
Spring is in the air. The seeds for the garden have been planted and are already starting to sprout. It's time to start thinking about cooking with seasonal vegetables. Once everything is ready to harvest, this recipe will be one that can come straight from the garden ... at least the cucumbers, tomatoes, parsley and red pepper. Somehow, I don't think my HOA would look kindly on me having a chicken coop in the backyard.
This recipe comes from the Cooking Light magazine and is incredibly quick and easy and healthy and worth of two thumbs up from every member of my family. That is what I call a ringing endorsement!
Spicy Chicken Shawarma
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion
1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoon onion.
Substitution Suggestions: Don't be like one person who used something other than plain yogurt in this recipe. (No, it wasn't me!) I suppose you could use non-Greek yogurt, but the thickness of the Greek version is best. I used a fat-free version and it tasted just fine.
No, you cannot use dried parsley. Don't even think about it! Yes, you can use bottled lemon (I did).
In addition to chicken, you could probably use the marinade with lamb and/or turkey. I'm not sure how beef would work with the yogurt. You could also use the marinade for a kabob and completely skip the pita part. I foresee that in my family's meal plan when the weather warms up enough to grill outside.
Lessons Learned: The recipe says to cook the chicken immediately. I let it sit and get happy for almost an hour, partly to let it finish thawing since I sliced it while it was still slightly frozen (much easier that way ... and you get a thinner slice). I was concerned that the chicken wouldn't brown, but it absolutely did. The key is to not use too much marinade. In this case, there can be too much of a good thing. I used two chicken breasts for this recipe and it fed my family of four.
I made homemade pita to go with it. Though my pita didn't separate to create a pocket, I liked it better than the store-bought version.
The red pepper flakes weren't over-the-top spicy. I will increase the amount the next time I make this dish since my family does like the spice. The way it's presented here had a hint of residual, front-of-the-mouth heat, but nothing to clear your sinuses or make your eyes water.
I left the house shortly after dinner and came back an hour later. The house smelled wonderful. I wanted to walk out and walk back in again, just to get that initial wallop of aroma.
This recipe comes from the Cooking Light magazine and is incredibly quick and easy and healthy and worth of two thumbs up from every member of my family. That is what I call a ringing endorsement!
Spicy Chicken Shawarma
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion
1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.
2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoon onion.
Substitution Suggestions: Don't be like one person who used something other than plain yogurt in this recipe. (No, it wasn't me!) I suppose you could use non-Greek yogurt, but the thickness of the Greek version is best. I used a fat-free version and it tasted just fine.
No, you cannot use dried parsley. Don't even think about it! Yes, you can use bottled lemon (I did).
In addition to chicken, you could probably use the marinade with lamb and/or turkey. I'm not sure how beef would work with the yogurt. You could also use the marinade for a kabob and completely skip the pita part. I foresee that in my family's meal plan when the weather warms up enough to grill outside.
Lessons Learned: The recipe says to cook the chicken immediately. I let it sit and get happy for almost an hour, partly to let it finish thawing since I sliced it while it was still slightly frozen (much easier that way ... and you get a thinner slice). I was concerned that the chicken wouldn't brown, but it absolutely did. The key is to not use too much marinade. In this case, there can be too much of a good thing. I used two chicken breasts for this recipe and it fed my family of four.
I made homemade pita to go with it. Though my pita didn't separate to create a pocket, I liked it better than the store-bought version.
The red pepper flakes weren't over-the-top spicy. I will increase the amount the next time I make this dish since my family does like the spice. The way it's presented here had a hint of residual, front-of-the-mouth heat, but nothing to clear your sinuses or make your eyes water.
I left the house shortly after dinner and came back an hour later. The house smelled wonderful. I wanted to walk out and walk back in again, just to get that initial wallop of aroma.
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