The days are hot in August, aren't they? I can think of no better way to spend an afternoon than further heating up my apartment with a pot of boiling death turkey lava for an hour or so. But no joke, this is delicious and (to my knowledge) purdy darn good for you.
Ingredients:
Onion, diced
Mushrooms, diced
1 Lb Ground Turkey
2 Tb Chili Powder
1 Tb Oregano
Red Pepper Flake, to taste
28 Oz Can of Tomatoes
Bottle o' Brewskie
2 Tb Cornstarch diluted in water
Sautee Onions for a while, throw in Mushrooms and saute until mushrooms start to spit out the water they stole. Add Turkey and cook until no longer pink. Add spices and saute for about a minute to wake them muthas up. Add what's left of Beer after you drank it. Add Tomatoes and mash with a potato masher. Simmer whole concoction for about an hour. Add cornstarch, let boil a moment, and eat!
Showing posts with label Tex Mex. Show all posts
Showing posts with label Tex Mex. Show all posts
Thursday, August 18, 2011
Thursday, June 24, 2010
Tomalito
I had been meaning to do this recipe for a while. Whenever I go to Chevys, I HAVE to order something that comes with Tomalito - or Corn Pudding. I always eat it last and in teeny, tiny fork fulls because it's torturously fantastic, but they give you about a tablespoon of it. Meanies. So now I have a pan full!
Ingredients:
5 Tb Buttah, softened
1/4 Cup Masarepa or Harina Masa or Masa Harina... if anyone knows the actual name, please share.
1/3 Cup Sugar
1/2 Cup Water
1 Cup Corn, buzzed to mush
1/2 Cup Corn, let to live another day.
1/2 Cup Corn Meal
1 Tsp Baking Powder
1/2 Tsp Salt
2 Tb plus 1 tsp Milk. Stupid amount. Just do it.
Preheat oven to 250.
Smoosh the butter, masarepa, and sugar together until it's fluffy. Blend the water and mushy corn together, add to the mixture. Add everything else, stir together and pour into a small baking dish.
Create a water bath by filling a large roasting pan with about an inch of water. Cover the smaller baking dish with aluminum foil, put it in the bath, and put the whole thing in the oven. Rubber ducky optional. Cook for 1 1/2 hours, or until a toothpick is inserted and comes out clean. Gobble it up.
Ingredients:
5 Tb Buttah, softened
1/4 Cup Masarepa or Harina Masa or Masa Harina... if anyone knows the actual name, please share.
1/3 Cup Sugar
1/2 Cup Water
1 Cup Corn, buzzed to mush
1/2 Cup Corn, let to live another day.
1/2 Cup Corn Meal
1 Tsp Baking Powder
1/2 Tsp Salt
2 Tb plus 1 tsp Milk. Stupid amount. Just do it.
Preheat oven to 250.
Smoosh the butter, masarepa, and sugar together until it's fluffy. Blend the water and mushy corn together, add to the mixture. Add everything else, stir together and pour into a small baking dish.
Create a water bath by filling a large roasting pan with about an inch of water. Cover the smaller baking dish with aluminum foil, put it in the bath, and put the whole thing in the oven. Rubber ducky optional. Cook for 1 1/2 hours, or until a toothpick is inserted and comes out clean. Gobble it up.
Thursday, June 10, 2010
Arepas
This is by far the easiest and most rewarding recipe ever. And it comes free on the back of the bag!
PS - After venturing down the Hispanic Foods aisle at Shoprite, I was feeling dangerous and bought some cayenne pepper. I then proceeded to make the spiciest Arroz con Pollo in the history of... well, my mouth at least. And this is bad considering up until now, I had lived on bland Jew food, and black pepper out of a grinder was the devil. But I ate it. I will like spicy food, someday!
Ingredients:
1 Cup Masarepa (I used white, they also have yellow. I don't know the difference.)
1 Cup (ish) Water
1/2 Cup Mozzerella Cheese (or whatever you want. The Masarepa is a pretty plain palette to play with)
1 Tsp (ish) Salt
Mix everything together and fry it in a nifty pan until goldeny brown and the cheese is melty.
PS - After venturing down the Hispanic Foods aisle at Shoprite, I was feeling dangerous and bought some cayenne pepper. I then proceeded to make the spiciest Arroz con Pollo in the history of... well, my mouth at least. And this is bad considering up until now, I had lived on bland Jew food, and black pepper out of a grinder was the devil. But I ate it. I will like spicy food, someday!
Ingredients:
1 Cup Masarepa (I used white, they also have yellow. I don't know the difference.)
1 Cup (ish) Water
1/2 Cup Mozzerella Cheese (or whatever you want. The Masarepa is a pretty plain palette to play with)
1 Tsp (ish) Salt
Mix everything together and fry it in a nifty pan until goldeny brown and the cheese is melty.
Wednesday, May 26, 2010
Queens Correspondent - Pea Guac
So, I’ve been asked by the illustrious Jenny to be her Queens correspondent, and I, of course, agreed, because who wouldn’t want to be a part of her brand of fabulousness? No one.
Today, I was on a Mexican kick for some reason, and decided to make myself some guacamole, but alas, I had only half of an avocado. Not nearly enough food for my ginormous appetite. How did I rectify this? Peas. Sounds crazy, no? But seriously, best idea EVER.
What happened next was pure magic: I took a box of frozen peas, which I had chillin’ in my freezer, and warmed them in the microwave, just to defrost them, not enough to cook them all the way through. I then took my avocado half and two limes and put the flesh and juice of each, respectively, into a bowl. I zested the limes first, of course, because it’s just easier that way. I then chopped half of a small yellow onion, and threw that in there, along with half of the box of peas (save the rest for later…you really should eat your veggies, ya know). Next, I added salt and pepper to taste. [Note: all of these amounts can be altered to suit your tastes…it’s just cooking, not rocket science. Right, Emeril?]
Finally, due to my ghetto kitchen, I was forced to mash the mixture with a fork, but I enjoy the texture of whole peas, so it wasn’t a huge loss. However, for those who are more texturally sensitive, throw the mixture in the blender, and it will produce a much smoother guac.
At this point, you are free to grab a fork and have at it as is, or as Jenny would say: “nom.” I suggest serving with tortilla chips, your favorite salsa, and sour cream (or fat free greek yogurt makes a nice substitute for those who are trying to watch their fat intake but don’t feel like they deserve to punish themselves by eating the grainy, watery abomination that is fat free sour cream).
The result was bliss.
Ingredients: (makes enough for 2 people or one me)
1/2 a hass avacado
1/2 a box of frozen peas
1/2 a small yellow onion
the zest and juice of two limes
salt and pepper to taste
The benefits of this recipe are as follows:
-Low in fat and calories, and higher in nutritional substance than regular guac
-Cheap as hell
-Easy and quick to make
-Can be easily augmented or downsized based on how many you will be serving
-A nice change from regular guac (not that there’s anything wrong with that)
-A use for those frozen peas you inexplicably bought and have no desire to eat or use on their own
Hope you enjoyed my first sub-blog, y’all!
More to come - JJ
Today, I was on a Mexican kick for some reason, and decided to make myself some guacamole, but alas, I had only half of an avocado. Not nearly enough food for my ginormous appetite. How did I rectify this? Peas. Sounds crazy, no? But seriously, best idea EVER.
What happened next was pure magic: I took a box of frozen peas, which I had chillin’ in my freezer, and warmed them in the microwave, just to defrost them, not enough to cook them all the way through. I then took my avocado half and two limes and put the flesh and juice of each, respectively, into a bowl. I zested the limes first, of course, because it’s just easier that way. I then chopped half of a small yellow onion, and threw that in there, along with half of the box of peas (save the rest for later…you really should eat your veggies, ya know). Next, I added salt and pepper to taste. [Note: all of these amounts can be altered to suit your tastes…it’s just cooking, not rocket science. Right, Emeril?]
Finally, due to my ghetto kitchen, I was forced to mash the mixture with a fork, but I enjoy the texture of whole peas, so it wasn’t a huge loss. However, for those who are more texturally sensitive, throw the mixture in the blender, and it will produce a much smoother guac.
At this point, you are free to grab a fork and have at it as is, or as Jenny would say: “nom.” I suggest serving with tortilla chips, your favorite salsa, and sour cream (or fat free greek yogurt makes a nice substitute for those who are trying to watch their fat intake but don’t feel like they deserve to punish themselves by eating the grainy, watery abomination that is fat free sour cream).
The result was bliss.
Ingredients: (makes enough for 2 people or one me)
1/2 a hass avacado
1/2 a box of frozen peas
1/2 a small yellow onion
the zest and juice of two limes
salt and pepper to taste
The benefits of this recipe are as follows:
-Low in fat and calories, and higher in nutritional substance than regular guac
-Cheap as hell
-Easy and quick to make
-Can be easily augmented or downsized based on how many you will be serving
-A nice change from regular guac (not that there’s anything wrong with that)
-A use for those frozen peas you inexplicably bought and have no desire to eat or use on their own
Hope you enjoyed my first sub-blog, y’all!
More to come - JJ
Tuesday, May 25, 2010
Recipe Rewrite - Arroz Con Pollo
So if you're a loyal follower, you'll know that I recently made Arroz con Pollo for Cinco de Mayo. I followed the recipe word for word (Minus saffron. Freakin' expensive.), and came out at the end with something delicious - or so I thought. As the excitement, and my plate, cooled down, I realized there were a few things I didn't like about the dish. Time to experiment!
First problem - When I reheated the meal for lunch the next day, the chicken was incredibly dry and chewy and all around yuck. I fixed this by using chicken tenders instead of full breasts, and just BARELY searing them at the beginning of cooking. Then they would later finish cooking by boiling in the rice liquid. Also, because the tenders have more surface area, more of it touched the paprika-y water and got deliciouser.
Second problem - I don't like olives. At least in here. I love olive oil and enjoy tapenade, but can't eat olives naked. And the way the recipe said to add them at the end after everything else had cooked, they hadn't melded their flavor in with the dish. I'd be eating my delicious chickeny rice and all of a sudden be slammed in the face by an olive. Yuck.
Third problem - Wine is expensive, and I don't keep it in the house all the time. Easy fix. Rice cooks at a 1:2 ratio with water (or whatever liquid), so I knew that I needed 4 cups of total liquid to 2 cups of rice. I estimated that the can of tomatoes had 1 cup, so replaced the rest of the liquid with chicken broth.
Fourth problem - or not really a problem, I just played with the spices. The original recipe called for 2 tsp of Paprika. Pshhh, that's for wusses. I upped it to nearly 1 1/2 Tablespoons, and a generous heaping of red pepper flake. I don't really do spicy, and this was enough for me to enjoy the meal with the occasional "Oh God, where is my water?!" But in an enjoyable way. Of course.
So, the new recipe, a la Jenny, who is not Mexican in any sense of the word and therefor should not be listened to but makes a mean Chicken and Rice.
1 1/2 lbs Chicken Tenders
2 Cups White Rice
1 Onion, chopped into squares (or whatever shape you want)
1 Red Bell Pepper, chopped into squares (Or stars.)
2 Cloves Garlic, minced
1 Can Chopped Tomatoes
3 Cups Chicken Broth
1 1/2 Tb Paprika
A few vigorous shakes of Red Pepper Flake
Some olive oil to make things slick
Salt and Pepper
Cover a dutch oven in olive oil, salt and pepper the chicken tenders, and quickly sear. Don't try to cook them all the way through, you actually want them pretty raw because they'll be cooking for about 20 minutes later. Remove to a plate.
Add Red Bell Pepper, Onion, and Garlic and some Salt to help the onions sweat. Let cook and brown for a while. (You know what would be really delicious? Roasting the Peppers before adding. But alas.) Then add the Rice, Paprika, and Red Pepper Flake. Stir around to make the rice delicious looking, but do not eat. Add Tomatoes and Chicken Broth. Cover and let lightly boil for 15 minutes.
It'll look kinda sticky at this point. Remove the chicken, but leave the rest on the heat to finish cooking. Shred up the chicken with two forks and return to the pot. The rice should be finished cooking. Stir everything around, remove from the heat, cover and let rest for a few minutes before attacking.
And you get this!
Feel free to subscribe, comment, and salivate.
Sorry, have to do this for Technorati - GVAB22FCB9VG
First problem - When I reheated the meal for lunch the next day, the chicken was incredibly dry and chewy and all around yuck. I fixed this by using chicken tenders instead of full breasts, and just BARELY searing them at the beginning of cooking. Then they would later finish cooking by boiling in the rice liquid. Also, because the tenders have more surface area, more of it touched the paprika-y water and got deliciouser.
Second problem - I don't like olives. At least in here. I love olive oil and enjoy tapenade, but can't eat olives naked. And the way the recipe said to add them at the end after everything else had cooked, they hadn't melded their flavor in with the dish. I'd be eating my delicious chickeny rice and all of a sudden be slammed in the face by an olive. Yuck.
Third problem - Wine is expensive, and I don't keep it in the house all the time. Easy fix. Rice cooks at a 1:2 ratio with water (or whatever liquid), so I knew that I needed 4 cups of total liquid to 2 cups of rice. I estimated that the can of tomatoes had 1 cup, so replaced the rest of the liquid with chicken broth.
Fourth problem - or not really a problem, I just played with the spices. The original recipe called for 2 tsp of Paprika. Pshhh, that's for wusses. I upped it to nearly 1 1/2 Tablespoons, and a generous heaping of red pepper flake. I don't really do spicy, and this was enough for me to enjoy the meal with the occasional "Oh God, where is my water?!" But in an enjoyable way. Of course.
So, the new recipe, a la Jenny, who is not Mexican in any sense of the word and therefor should not be listened to but makes a mean Chicken and Rice.
1 1/2 lbs Chicken Tenders
2 Cups White Rice
1 Onion, chopped into squares (or whatever shape you want)
1 Red Bell Pepper, chopped into squares (Or stars.)
2 Cloves Garlic, minced
1 Can Chopped Tomatoes
3 Cups Chicken Broth
1 1/2 Tb Paprika
A few vigorous shakes of Red Pepper Flake
Some olive oil to make things slick
Salt and Pepper
Cover a dutch oven in olive oil, salt and pepper the chicken tenders, and quickly sear. Don't try to cook them all the way through, you actually want them pretty raw because they'll be cooking for about 20 minutes later. Remove to a plate.
Add Red Bell Pepper, Onion, and Garlic and some Salt to help the onions sweat. Let cook and brown for a while. (You know what would be really delicious? Roasting the Peppers before adding. But alas.) Then add the Rice, Paprika, and Red Pepper Flake. Stir around to make the rice delicious looking, but do not eat. Add Tomatoes and Chicken Broth. Cover and let lightly boil for 15 minutes.
It'll look kinda sticky at this point. Remove the chicken, but leave the rest on the heat to finish cooking. Shred up the chicken with two forks and return to the pot. The rice should be finished cooking. Stir everything around, remove from the heat, cover and let rest for a few minutes before attacking.
And you get this!
Feel free to subscribe, comment, and salivate.
Sorry, have to do this for Technorati - GVAB22FCB9VG
Thursday, May 6, 2010
Arroz con Pollo
Yesterday was Cinco de Mayo!!!!... which I completely forgot about (until a rather inebriated call from a friend.) To celebrate, one day late, I'm making Arroz con Pollo. Also because I'm getting a little tired of French cooking. This is the recipe from the epicurious app on my iphone.
So yea, 30 bucks for a tablespoon of Saffron? Does it taste like powdered orgasm or something?
So yea, 30 bucks for a tablespoon of Saffron? Does it taste like powdered orgasm or something?
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