Grilled Salsa Guacamole

A good guacamole recipe is never shunned from the old recipe books. Especially since this recipe its a two for one deal. Guacamole and salsa. Instead of chopping up veggies and adding them to the avocado, I just made a salsa, and tossed it into the avocado to make it guac. Now you've got two sauces for dipping, topping and snacking!

Grilled Salsa Guacamole

2 avocados
5 tomatillos (husks removed and rinsed)
1 medium tomato (halved)
1 jalapeno (halved)
1/2 medium yellow onion
1 green garlic stalk (or 2 cloves in paper)
1 lime
s&p

Crank up the grill or grill pan to medium high. Toss on the tomatillos, tomato, jalapeno, onion and green garlic. Let all vegetables sit until a black char has formed, turning to get the same result on all sides. Takes about 15 minutes total.

Remove from heat. Discard onion wrapper. Chop up the green garlic to 4 inch pieces so it can go into the food processor.

Add tomatillos, tomato, onion, green garlic, jalapeno, salt and pepper to blender or food processor. Pulse until smooth.

Cut both avocados in half and remove the pit. Scoop out the avocado into a mixing bowl. Mash with a spoon until creamy, but still chunky. Squeeze the juice of a lime over the avocado and mix to combine.

Add 1/2 of the salsa from the blender to the avocado and stir. Add salt and pepper to taste.

Serve guacamole alongside the remaining salsa with fresh tortilla chips.

(Indoor) Grilling

Mother Nature has most graciously decided to have an unrelenting love affair with Mr. Winter this year. Yes, we did have snow flakes this past weekend. In an attempt to feel like spring could possibly make an appearance before summer comes into full effect, I brought out the old grill. The indoor grill (pan), that is.

Yogurt Marinaded Chicken Kabobs
makes 4 servings

2 lbs boneless, skinless chicken breast
3/4 cup Greek yogurt (original)
2 tbsp red wine vinegar
1/2 lemon
1 tsp coriander
1 tsp cayenne pepper
1 tsp dry mustard
1 tsp paprika
1 tsp hot sauce
s&p
2 tbsp olive oil
8 wood or metal skewers

Cut chicken breast up into 1 inch cubes. Toss into a mixing bowl. Add yogurt, vinegar, lemon juice and zest, coriander, cayenne, dry mustard, paprika, hot sauce, salt and pepper. Mix everything to coat the chicken. Cover and place in the fridge for 4 hours.

Remove from fridge when ready to cook. Because we're only using a grill pan, there's no real need to soak your wood skewers. If you're going to use the outdoor grill, make sure to soak the skewers ahead of time. Push 5-6 pieces of chicken on each skewer, and set aside on a plate until all pieces of chicken are on a skewer. Shake off excess marinade, but don't wipe it off. Discard all extra marinade.

Crank up the grill pan/grill to medium high. Drizzle 2 tbsp olive oil over pan. Drop the skewers down, cooking each side for about 4 minutes, 12-15 minutes total. Let it sit on each side - don't move it around! This helps develop a nice crust and flavor. Just pull a piece off the skewer to test if it's cooked through.

Grilled Savoy Cabbage Steaks
1 head makes 2-3 servings

1 head savoy cabbage 
olive oil
s&p

This recipe is so simple, but amazing. I found a head of savoy cabbage at my grocery store, which doesn't always seem to be available. It's kind of like a hybrid between regular green and Napa, which was perfect for grilling! Substitute regular green in this recipe if you can't find Savoy.

Cut the cabbage into 1 inch thick steaks. You'll only get 2-3 steaks per head. Make sure you cut right through the core so the steak stays together when grilled.

Heat the grill or grill pan over medium high heat. Coat the cabbage steaks in olive oil, salt and pepper.

Throw the steaks on the grill, and cover with a bowl or frying pan if using a grill pan. This will help steam the cabbage so it cooks the inside the same time the outside is charring. Flip over and cook the other side. Each side will take about 7 minutes, or about 15 minutes total.

Remove from heat, and serve alongside those yummy chicken kabobs! No need for dipping sauces here, the chicken and cabbage are juicy and flavorful alone.

Note in the pictures the top of my cabbage is missing. I used some before I can up with this genius recipe!

Creole Chicken Sandwich with Brussels Sprout Slaw

I often find myself starving to death watching the Food Network. This sandwich was a result of just that. Watching chefs create and bite into some of the most delicious looking food in the world just kills ya, unless you can go immediately to your kitchen and cook something equally appealing.

Sandwiches are usually the culprit. Every time I see a cheesy, juicy, melty sandwich on TV, I die. This particular sandwich made by Guy Fieri caused me to get into my car and drive straight to the grocery store, and inspired this Creole Chicken Sandwich. So tasty.

Creole Chicken Sandwich with Poblano Aioli and Brussels Sprout Slaw

makes 4 sandwiches

for the Creole Chicken:

4 pounds organic roasting chicken
2 tbsp hot smoky Spanish paprika
1 1/2 tbsp dehydrated garlic flakes or garlic powder
1 1/2 tbsp dehydrated onion flakes or onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dry mustard
1 1/2 tbsp kosher salt
1/2 tbsp black pepper
2 tbsp olive oil
1 cup chicken broth
1/2 cup dry white wine

Preheat oven to 375 degrees. Clean chicken and remove giblets. Pat dry and place in a large baking dish.

Combine all spices in a small bowl. Coat the chicken in the Creole spice mixture. Make sure to get it under the skin. Slather the chicken in 2 tbsp of olive oil, rubbing the spices into the chicken. Add broth and white wine to bottom of baking dish. Cover with foil and roast for 1 hour. Remove foil and continue cooking for 30 minutes, basting with liquid every 5 minutes.

Remove chicken from oven and transfer to a cutting board. Recover with foil and let sit for 20 minutes. Carve chicken breast into thin slices, for sandwiches. Cover and set aside.

Pour the pan liquid into a small pan to boil for an au jus as the chicken rests. Let simmer for 7-10 minutes. Strain and put in a serving dish. Set aside until sandwiches are ready.

for the Brussels sprout slaw:
15-20 Brussels sprouts
1/4 head green cabbage
1/4 head purple cabbage
1/2 cup cilantro (rough chop)
1 tbsp sugar
3 tbsp apple cider vinegar
3 tbsp olive oil
1 tbsp Dijon mustard
1/2 lemon juice
s&p

Using a mandolin, shred Brussels sprouts, green and purple cabbage into a large bowl. In a small bowl, whisk together sugar, vinegar, 3 tbsp olive oil, Dijon, and lemon juice. Pour over the slaw and toss to combine everything. Add the cilantro, salt and pepper last, tossing to coat. Set aside.

for the poblano aioli:

1 poblano
6 cloves garlic (in paper)
2 egg yolks
1/2 cup olive oil
1/2 cup canola oil
1 tbsp kosher salt

Roast the poblano and garlic cloves in the oven at 375 degrees for 30 minutes. Turn the poblano over once. Remove both to cool a bit. Remove stem from the poblano and place in food processor. Squeeze garlic out of paper into the food processor. Pulse to combine. Add egg yolks and pulse to combine. Add a couple of drops of olive oil, pulsing to combine. Now turn on the food processor and stream in the olive and canola oil very, very slowly. Add salt. Transfer to a jar so the aioli can be served, and leftovers saved in the fridge.

for the sandwiches:
8 slices rye bread
2 tbsp unsalted butter
2 cloves garlic (minced)

Melt butter and garlic together. Brush onto both sides of each slice of bread. Place bread in warm oven for 3-5 minutes.

Slather the poblano aioli on both pieces of bread. Load on some chicken and slaw. Serve with a dipping bowl of au jus. Enjoy!
 

Ricotta Gnocchi with Pork Ragu

As I write this article, I should be enjoying a nice Friday evening in Madrid. Instead, I'm still in Chicago. Why, you ask? Jury duty. I won't go into details, but when I got picked as a jury member for a trial, my, "But I'm going to Madrid for work this weekend" plea to the judge didn't work. Turns out I got stuck on a 5 day trial, spanning into this week. Madrid has officially been postponed.

Good news is, I made gnocchi. With pork ragu. If they ever ask me to be on "The Best Thing I Ever Ate", this would be my feature (maybe). I think.

Ricotta Gnocchi 

inspired by Food52

2 russet potatoes

1 1/2 cups flour

2 eggs

1 cup ricotta

1/2 cup grated Parmesan

1 tbsp kosher salt

1 tsp pepper

for the pork ragu use this link

Sub 1 lb pork instead of half beef

Boil potatoes whole for 45 minutes, until a fork slides in very easily. Let cool enough to remove the skin. Cut up in quarters, and pass each piece through a potato ricer into a large mixing bowl. You want the potatoes to be really smooth. If you don't have a ricer, a hand mixer, blender or food processor would do the trick.  Let cool completely. 

Whisk eggs together in a small bowl then add to the potatoes. I used my hands to mix the dough, but you would use your stand mixer as well. Combine eggs and potato into a thick paste.

Mix in the ricotta, Parmesan, salt and pepper. Add in the flour, half at a time. This makes it easier to incorporate. Your dough will be thick and sticky at this point. That's a good thing.

Flour your clean counter, and knead the dough for a few minutes until you feel like you have a nice, cohesive mass.

Cut the dough into 4 pieces, working with 1 quarter at a time. Cut each quarter in half again, and roll it out like a snake. Start working the middle first, and roll your way out so you have an even snake. The snake should be about 1/2 inch thick. Using a bench knife, cut the snake into 1 inch pieces of gnocchi. Repeat on all quarters, setting the gnocchi on a plate while working the rest of the dough.

Bring a large pot of salted water to a boil. Drop in 1/3 to 1/2 the gnocchi at a time. They will sink to the bottom at first, and then pop up to the top. Once they pop up, I let them cook for about 2 more minutes. 

Transfer the gnocchi straight to the pork ragu with a slotted spoon (which has been simmering away for an hour!). I even ladle a little bit of the pasta water into the sauce. Once all the gnocchi has cooked, and been transferred to the ragu pan, remove from heat to a serving bowl. Top with freshly grated Parmesan cheese and enjoy one of the most satisfying pasta dishes you'll ever have.

Ma Yi Shang Shu

After reading the Capital of Heat article by Matt Gross, I pinned all of his Szechuan recipes to inspire testing. I suppose nothing is more inspirational than actually testing out some of his recipes to get the hang of the fiery ingredients.

Umani is a word Matt used to describe Szechuan flavor. I was hoping to be able to get some umami in my own kitchen. It happened. This recipe here, Ma Yi Shang Shu, or "Ants Climbing on a Tree", knocked my taste bud socks off. I've made a few modifications to the original recipe, but used most of the same flavors and ingredients.

Ma Yi Shang Shu

modified from saveur.com

1/4 lb bean thread noodles

2 + 1 tbsp chili sesame oil

2 tbsp canola oil

1/2 lb ground pork

2 tbsp fresh ginger (minced)

4 cloves garlic (minced)

3 tbsp chili bean sauce

2 tbsp low sodium soy sauce

2 tbsp rice vinegar

1 1/2 cup chicken stock

2 tbsp dark soy sauce

2 scallions (thinly chopped)

2 cups Chinese broccoli (rough chop)

Put noodles and 4 cups boiling water in a bowl, cover with a kitchen towel and let sit for about 4 minutes. Drain and mix noodles with 2 tbsp chili infused sesame oil. Set aside until ready to toss with sauce.

Heat canola oil and 1 tbsp sesame oil in a wok or large saute pan over medium-high heat. Add pork, breaking up with a cooking spoon into small pieces until browned, 5–7 minutes. Add garlic and ginger and cook for 1-2 minutes. 

Add chili bean sauce, soy sauce, rice vinegar, and stock. Bring to a boil. Add noodles and cook until liquid is reduced by half, 8–10 minutes. Add Chinese broccoli with about 5 minutes left. Stir in dark soy sauce and scallions, and serve!

Chengdu Flashback

I've been experiencing some serious nostalgia for Chengdu (my study abroad location in college) the past few weeks. First, it was our trip to the new Chicago gem, Fat Rice. I was transported back to China. I had to know how the chef created such authentic feeling and flavor. So, on a trip to the restroom I found the chef and quizzed him. Turns out, he studied cuisine in Chengdu! I was thrilled, and so felt reminiscent of the feeling of being back in China. Calling all Chicago readers: go before it gets too busy to get in!

Next, it was the amazing article I found on Saveur.com. After perusing a few Szechuan recipes, I stumbled upon this article, Capital of Heat, by Matt Gross. He delves into the bold and spicy food culture of Chengdu, capital of the Szechuan Province. Much to my delight, he provided recipes and ingredient lists to bring those flavors to life. Check it out yourself if you want to stock up on ingredients.

I dragged Brian to Chinatown the following weekend. I was on a quest to find chile oils, black vinegars, dark soy sauces, fermented beans, spicy peppercorns and Asian greens. Now that I have a cupboard dedicated to Chinese cuisine, it's time to do some major recipe testing. 

My first recipe was delicious, but didn't taste very Szechuan. I made pork necks braised in Szechuan flavors. After cooking for a few hours, I shredded the meat off the bones, and sauteed the meat in the braising liquid with Chinese broccoli. I wanted to post the pictures and recipes anyways, and get you all excited for the upcoming series.

Chinese Braised Pork and Broccoli

3 lb pork neck bones
1 large bunch Chinese broccoli
7 cloves garlic (minced)
2 tbsp freshly grated ginger
3 tbsp Chinese red chile bean paste
2 tbsp sugar
2 tbsp dark soy sauce
3 tbsp black vinegar
3 tbsp Szechuan red chili oil
1 tbsp sesame oil + 1 tbsp
1 tbsp kosher salt  + 1 tbsp

Preheat oven to 375 degrees.

In a large mixing bowl, combine pork necks, 1 tbsp salt, garlic, ginger, chili bean paste, sugar, dark soy sauce, black vinegar, red chili oil and 1tbsp sesame oil. Let marinade for 1 hour in the fridge.

Transfer all contents into a large Dutch oven, cover and braise in oven for 2 hours. Turn pork necks over half way through.

Remove necks to a cutting board, and transfer braising liquid to a hot wok or large saute pan. Trim Chinese broccoli and cut into 3 inch pieces. Add to wok with a small dash of salt.

Remove all meat from pork necks, in small pieces. There won't be huge pieces of meat, but just bits of delicious, tender meat. Be careful, because there are lots of bones in the neck. Transfer all meat to wok, and let saute for 5 minutes, until broccoli is wilted. Serve with rice, or by itself.

P.S. Do not throw the bones away. I have them in my freezer right now so I can make a stock for a delicious recipe like this one. Stay tuned...

Chorizo "Jambalaya"

 

Here we have another What's in my pantry/freezer/fridge? recipe. These "recipes" always surprise me when I put a bowl in front of Brian and he inhales it. He barely has time to remove his face from his bowl to tell me how delicious it is, before heading back to the kitchen for another helping. But, that's when I know its a bloggable recipe.

I've veered quite significantly from what a Louisiana native would call a traditional Creole or Cajun jambalaya. I've kept most of the basic components (minus seafood, andouille, or chicken), but replaced the smoky flavor with smoked chorizo. Kind of like a Spanish version of the traditional jambalaya. Hope y'all enjoy!

Smoky Chorizo Jambalaya

makes 5-6 servings

3 links smoked pork chorizo (casing removed, sliced into coins)

1 large onion (diced)

2 stalks celery (diced)

1 large carrot (peeled and diced)

1/2 red pepper (diced)

2 cloves garlic (minced)

1 28 oz. can whole peeled tomatoes (drained, rough chop)

1 cup frozen okra

1 cup uncooked brown basmati rice

2 1/2 cups chicken stock (homemade or low sodium)

2 tbsp flour

olive oil

s&p

for the spice mixture:

1 tbsp dehydrated onions

1 tbsp dehydrated garlic

1/2 tbsp paprika

1 tsp salt

1 tsp chili powder

1 tsp dried oregano

1/2 tsp cayenne pepper

1/2 tsp dry mustard

1 bay leaf

In a Dutch oven or large soup pot, heat 2 tbsp olive oil over medium heat. Add chorizo coins to the pan and let cook for 7 minutes, or until both sides are brown. Remove to a plate with a slotted spoon and set aside. Leave the oil in the pan.

Add onion, celery, carrot and red pepper to the pot. Add a dash of salt and pepper and let the veggies sweat for about 10 minutes. Drop in the garlic half way through.

Add spice mixture and flour to the veggies. Let cook for about 2 minutes to get rid of the raw flour flavor.

Add tomatoes, chicken stock and rice. Give it a nice seasoning with salt and pepper. Combine everything and bring to a boil. Lower to a simmer, add chorizo back in and cover. Let cook for about an hour.

Add the okra about 30 minutes in. If you add too early, it will completely lose its texture and color.

Check periodically, stirring to make sure nothing is burning to the bottom. After about 45 minutes, check the rice. If it's not cooked through, and most of the liquid is gone, add 1/4 - 1/2 cup stock. Cover and let simmer until the rice is cooked all the way through.