Chili Verde

Where've I been? Fighting blogger burnout. I've had brain drain.

I've been trying to attend a session on Blogger Burnout on Google+ but every time it's scheduled, I already have something in the time slot. Grrrr. But, this morning I found the video of the session I wanted to attend and got some real good pointers. I have little self-examination to do, but I might just have started my creative engine again.

I'm not sure I'm in full go mode, but I'm trying. We'll see how it goes.

So, on to the Chili Verde. Has the weather turned cold where you are? Yeah, here, too.

Cold is not my favorite time of year. The older I get, the more I get like Joe, our mostly-Maltese. When the weather turns cool, you are more than likely to find him curled up under a quilt. Me, too.

Autumn is the time of year for soups, stews, chowders and chili. I love a bowl of something hot and scrumptious with a crusty baguette, cornbread muffin, biscuit or warm tortilla. I like all kinds of anything served up piping hot in a bowl, but rich and hearty is my first choice, whether it's fish, beef, pork, lamb, thick, creamy or brothy. I like them all and luckily I have created quite a collection. I just recently add this one to my repertoire.

This recipe is for the day when you have a few hours to let it cook on the stove top in a big pot and enjoy the wonderful aroma from the kitchen while you clean the house, return emails, or write your own blog post.

Verde translated means "green". The sauce consists of green ingredients: tomatillos, chilies and cilantro. And I like that this recipe uses mostly fresh ingredients, except for one small can of diced green chilies. No cans of beans. No enchilada sauce. No canned tomatoes. And the flavor sings because of it.

Chili Verde

• 2 pounds tomatillos, husks removed, rinsed well and cut in half
• 2 onions, quartered
• 4 cloves garlic, finely minced
• 2 Poblano peppers, roasted, peeled, seeded and diced
• 1 bunch cilantro, leaves picked and roughly chopped
• 4 lbs (approximately) pork shoulder (pork butt), excess fat trimmed and cut into 2-inch cubes
• 1-1/2 cups frozen (thawed) or fresh corn
• 1 - 4-ounce can diced green chilies
• 4 cups chicken stock
• 2 teaspoons dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon ancho chili powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• salt and pepper
• olive oil

Preheat oven to 425˚

Put the halved tomatillos and quartered onions into a large bowl. Drizzle with a little olive oil, sprinkle generously with salt and pepper and stir to coat evenly.



Spread the mixture on a large baking sheet and roast in the oven until the tomatillos and onions are slightly browned, about 1 hour.


Remove the tomatillos and onions from the oven and set aside to cool slightly. Do not pour off the liquid. You will add that to the pot later.

While the tomatillos are cooling, season the pork cubes with salt and pepper. Heat a little olive oil in a large pot on medium high heat and working in batches of a few at a time brown the pork cubes on all sides. Remove each batch from the pot and continue until all the pork cubes are browned.

Add the garlic to the pot and cook on medium heat until it is fragrant. Do not allow it to brown or it will turn bitter. Remove the pan from the heat.

In a food processor, again working in batches, add a few of the roasted tomatillos and onions, some of the cilantro and the roasted Poblanos and pulse until pureed. Pour the mixture into the pot with the garlic. Continue until all of the tomatillos, onions, cilantro and Poblano peppers are pureed and added to the pot.

Add the browned pork cubes back into the pot with the tomatillo sauce. Now, add the reserved liquid from the roasted tomatillos, the chicken stock, the can of diced green chilies, oregano, cumin, ancho chili powder, cinnamon and cloves and mix well. Season very lightly with salt and pepper. You can correct the seasoning later.

Bring the mixture to a boil, then reduce the heat to low and gently simmer the chili for about 2 hours, stirring occasionally, then add the corn. Return the chili to a simmer and continue cooking until the pork is fork tender, approximately one more hour, for a total of 3 hours. Correct the seasoning if necessary, adding a little salt and pepper.

Serve hot with cornbread or warm tortillas.

Fajita Seasoning Mix & Grilled Fish Soft Tacos

I don't always cook complicated meals. Just like you, I like to get dinner on the table in a hurry and be done with it.

One way I accomplish a quick meal is to keep things on hand that help me do that. But I don't particularly like packaged prepared foods, sauces or seasonings, with a few exceptions. I try whenever possible to make my own. I like being able to control the salt content and eliminate MSG and preservatives.

I mix all the herbs and spices for each type of seasoning in a bowl and store them in jars. I put labels on the jars as well as necessary measurement instructions using my handy dandy label maker. Easy peasy.

I used the Fajita Seasoning for the 'Grilled' Fish Tacos.



For a quick meal, I also like to keep items in my freezer that thaw quickly, like this bag of individually packaged tilapia fillets.


Granted, these packaged fillets are small and thin. They're not the most ideal size for frying, baking or grilling as an entree in and of themselves. Honestly, the only thing they are really good for is for fish tacos, chowders, stuffings or ceviche. But that's fine by me because I make those types of dishes quite often.

I like these bags of  fillets because I can take out as many individual packs as I need, toss the packs of fillets in a large bowl of lukewarm water and in 5 or 10 minutes, they are thawed and ready to cook. And that is exactly what I did for the fish tacos.

Once I had the packs of fillets in the bowl of water, I wrapped corn tortillas in some foil and put them in a 300 degree oven to warm up. I didn't want to take the time to make a taco sauce, so I poured some ranch dressing that I'd made a few days earlier into a small bowl and added a heaping teaspoon of Tone's Southwest Chipotle Seasoning and mixed it well. Then I chopped up some onion, tomato and cilantro and set them aside in separate bowls. By the time I finished that, the fillets were thawed. I removed each of them from the bags and seasoned them with a good sprinkling of the Fajita Seasoning on both sides and set them aside on a plate.

With just about everything else ready to go, I heated my frying pan and added about 1/2 tablespoon of oil and cooked the fish a couple of minutes on each side. Done!

All that was left to do was add some shredded lettuce or cabbage and some shredded cheese, maybe even some avocado if you have it. If you prefer, you could instead make a grilled fish salad, adding some canned pinto or black beans.

Dinner is on the table in 15 or 20 minutes, from start to finish. And delicious!


Fajita Seasoning

• 2 tablespoons onion powder 
• 1 tablespoon garlic powder 
• 1 tablespoon oregano 
• 1 tablespoon white pepper 
• 1 tablespoon cumin 
• 1 tablespoon chili powder 
• 1 tablespoon Tone’s Southwest Chipotle seasoning 
• 1 teaspoon salt 

Mix spices together and use for seasoning chicken, shrimp and beef fajitas, as well as seasoning onions and bell peppers before grilling or sauteing.

Spicy Mexican Chocolate Cookies

Over a year ago, Tom and I went out to dinner with a few members of his family. As most folks sat eating their desserts, my nephew's wife pulled a chocolate bar out of her purse, opened it up and asked if anyone wanted a piece.

"What kind is it?" I asked.

"Chocolate Chili," she said.

It was the first time I'd tasted sweet chocolate and heat together. I loved it.

Fast forward. I decided to try the combination in a chocolate cookie, attempting to emulate the flavors in Mexican hot chocolate, but with a little kick. I took my best chocolate cookie recipe, added cinnamon, vanilla extract, Ancho chili powder and cayenne. The result was a cookie that is chewy, sweet and chocolatey at first bite, but once it begins to melt in your mouth, the flavor of the Ancho chili emerges and you feel the heat of the cayenne. They were, in a word: delicious. They were so good, in fact, that I didn't really want to share them, but I had to or we would have eaten every single one of them.



Who would have thought a cookie would be unpopular? Not me.

Color me shocked when I took a bag of these cookies into the Clothes Closet where I volunteer and came home with a bag still full of cookies minus maybe half a dozen tops. The feedback was too spicy, except for the volunteer in his 80's who smacked his lips, held up his second cookie and said with a twinkle in his eye, "these are good!"

Well, Tom and I thought so too. We happily ate the remaining cookies!

I had toyed with the idea of using a chocolate cookie recipe and adding bacon, but I sort of already did that with the Peanut Butter Chocolate Chip Bacon Cookies. And I wasn't all that sure about adding bacon to something with such a delicate balance of spices, so this time I left out the bacon.

I know. I know. Some of you will chastise me for the omission. But trust me, you won't miss it.

If you must have bacon, fry up 3 or 4 pieces, drain them well, chop them up and add them at the same time you add the chocolate chips. I won't be offended.

Spicy Mexican Chocolate Cookies

• 1 cup, plus 2 tablespoons butter, room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 eggs
• 1 tablespoon vanilla
• 2-1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon Kosher salt
• 1 teaspoon Ancho chili powder
• 1 teaspoon cayenne
• 1 teaspoon ground cinnamon
• 2 tablespoons instant espresso powder
• 1 - 12-ounce package semisweet chocolate chips 

Preheat oven to 350 degrees.

With a hand or stand mixer, cream the butter and sugars until the mixture is light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix well.

In a medium sized bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, salt, cinnamon, chili powder, cayenne and espresso powder. Make sure all ingredients are mixed well.

Add the dry ingredients to the butter mixture a cup at a time, mixing gently on low speed after each addition until all the ingredients are just combined. Do not over mix. Use a silicone spatula to stir in the chocolate chips (and chopped bacon, if you are adding it).

Line a large baking sheet with parchment paper or a silpat. Drop nice rounded teaspoonfuls of dough on to the cookie sheet about 2-inches apart. I have a small 1-1/2-inch inexpensive ice cream scoop I use strictly for scooping cookie dough. It measures the dough perfectly and the cookies come out uniform.

Bake for 12 to 14-minutes. Cool on a wire rack covered with paper towels.

I dare you to eat just one.

Taco Soup

I am not usually one to use almost all canned or frozen foods in any one recipe, but this recipe contains almost all canned or pre-packaged ingredients and various seasonings. Granted, I could have cooked up two kinds of dried beans. That would take about 2 hours. I could have used fresh tomatoes, but I would first have to quickly blanch them in boiling water, then plunge them into a bowl of ice water in order to peel them before dicing. And for the beef broth, well you know what kind of time it takes to make a good beef broth from scratch.

Actually, the only "fresh" consolation I made was to use my own homemade taco seasoning mix, which I store in a small canning jar.



There are many versions of this recipe on the web. I Googled "Taco Soup" and got 14,800,000 results. I'm assuming many of those are duplicates, but I could be wrong. Anyway, this is my version. It is quick to put together, generally on the table in about 30 minutes. And it's yummy, warm and filling for a cold winter evening.

Ladle the soup into a bowl and dress it up a little with some shredded cheddar cheese, sour cream, chopped avocado, crushed tortilla chips or cilantro - whatever Mexican style garnishes flip your switch.

Taco Soup

Ingredients:

• 1 to 1-1/4 lbs. ground turkey or ground beef
• 1 medium onion, diced
• 1 tablespoon vegetable or olive oil
• 1 can black beans, undrained (if you don't have black beans, kidney beans are a good substitute) 
• 1 can pinto beans, undrained (again, if you don't have pinto beans, white beans are fine) 
• 1 can whole corn, undrained (if you don't have canned corn, add about 1-1/2 to 2 cups frozen corn with about 1/4 cup water) 
• 1 - 14-ounce can diced tomatoes (or you could also use stewed tomatoes)
• 1 can Rotel (tomatoes and green chilis), undrained
• 3 tablespoons taco seasoning mix (or one packet of your favorite brand of taco seasoning mix)
• 2 tablespoons of dry ranch dressing mix (or one packet)
• 2 cups beef broth (I use Minors Beef Base to make the broth)
• 2 poblano peppers, roasted, seeded and chopped (I grow the poblanos every year and freeze them so I always have them on hand, but you can substitute one small can of diced green chilis)
• Crushed tortilla chips, shredded cheese, sour cream, chopped avocado, diced onions, cilantro for garnish

Directions:

In a large pot or Dutch oven, heat the oil and add the onion. Cook the onion until translucent, about 4 to 5 minutes.

Add the ground meat to the pot with the onions and cook, breaking up the meat with a spoon, until it is no longer pink. Spoon off as much of the fat as possible. Sprinkle both seasonings over the meat and stir to combine.

Add the cans of beans (liquid and all), corn (with liquid), tomatoes (with liquid), Rotel (with liquid), beef broth and peppers. Bring to a boil and turn down the heat and simmer the soup while you set the table.

Feast Your Eyes

This morning while I was reading online newspapers, I came across a headline on MSNBC.com titled "Feast Your Eyes: Photos of Your Homemade Dishes." Since I am a sucker for food porn, I clicked the link.

As I scrolled through...and drooled...I came across an open invitation for anyone to submit their own photos of homemade goodies. So, I did it. I stuck my neck out and submitted 6 photos for a feature on TODAY.com called Feast Your Eyes.

These are the six photos I submitted:

Carnitas Enchiladas and Mango-Jicama Slaw
Enchiladas stuffed with spicy slow roasted pork and cheese, topped with a sour cream green chili enchilada sauce and a side of spicy sweet slaw


S'more Chocolate Chip Cookies
Served with Vanilla Ice Cream and Chocolate Syrup Drizzle


Linguini with Chorizo, Shrimp, Clams and Calamari
Selected as Editor's Pick on Food52.com in the Your Best Seafood Pasta Recipe category


Seafood Risotto
Risotto with Peas and Shrimp infused with a Seafood Broth


Ricotta Bruschetta
Homemade ricotta cheese spread on a crostini and topped with fresh chopped tomatoes and basil drizzled with olive oil and balsamic vinegar


Caprese Skewers
This is my most 'pinned' photograph ever on Pinterest

Wouldn't it be awesome if one of them was selected as a featured photo? Well, yeah.

Okay, back to painting Adirondack chairs...

Tortilla Black Bean Pie

I have become an addict. I am addicted to Pinterest, a site where people "pin" photos of things they love to their galleries and where other people, like me, who love to drool over photos of great looking food, projects, clothes, organization ideas and just about anything else you can think of, "repin" those photos to our own galleries in addition to whatever we may come across on the web.

I saw a photo of this dish on Pinterest with a link to the recipe on MarthaStewart.com. I've already made it twice.

The first time I made it, I only had one can of black beans. My bad. So I used one can of black beans and a can of cannelini beans instead. It worked out fine.



The second time I made it, I decided to make a sauce to go with it. Well, "make" is kind of an exaggeration. I didn't do anything from scratch. I poured a small can (10 oz.) of Green Enchilada Sauce into a saucepan, whisked in a 1/4 cup of sour cream and heated it up. The taste and texture is similar to the sauce for Enchilada Suizas. I ladled the sauce over a slice of the tortilla pie and topped it with some sliced avocado. It was even better.



The recipe also calls for a whole minced jalapeno chili. I substituted the jalapeno chili both times with a whole roasted, skinned, seeded and chopped poblano pepper. You get the heat in addition to the smokey flavor from roasting.

The pie is baked in a spring form pan, the same kind of pan in which you would bake a cheesecake, for easy removal and serving.

Tortilla and Black Bean Pie
by MarthaStewart.com, Everyday Food, October 2003
PRINT ORIGINAL RECIPE HERE

• 4 - 10 inch flour tortillas
• 2 tablespoons oil
• 1 large onion, diced
• 1 jalapeno chile, minced, remove seeds and ribs for less heat (I used a whole roasted, skinned, seeded and finely chopped poblano pepper)
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon each salt and pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 12 ounces beer, or 1 1/2 cups water (Using water will significantly change the flavor. If you will not use beer, I would recommend using chicken broth instead of water)
• 1 package (10 ounces) frozen corn
• 4 green onions, thinly sliced, plus more for garnish
• 8 ounces cheddar cheese, shredded (2 1/2 cups)

Preheat oven to 400 degrees.

With a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

Heat the oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.

Add beans, corn and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in green onions and remove from heat. Taste and season with more salt and pepper if needed.

Put the bottom of the springform pan in place and secure the lock on the side of the wall. Put a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer.

Bake in the preheated until the pie is hot all the way through and the cheese has melted, about 20 to 25 minutes. Place the pan on a serving dish. Unlock and remove the side of the pan; sprinkle pie with scallions. To serve, slice into wedges.

Spicy Grilled Shrimp, Garlic Scallion Noodles and a Cake to Die For

I think easy, simple dishes are the best.

A few spices can make a plain shrimp explode with flavor. A couple of common ingredients can make plain ole pasta almost addictive.

We've been making this shrimp for years. Generally we grill it, but it is equally good quickly sautéed in a frying pan.

I found the noodles from a post by Jaden @ Steamy Kitchen. Jaden describes this dish as "crack in noodle form." Yes, they are that good.

I've changed her recipe a bit. Jaden's original recipe uses Chinese egg noodles, but I simplified it by using angel hair pasta. I also added some julienned carrot and celery to the dish for a more flavor dimension and texture.

Then there is dessert. This doctored up store-bought yellow cake will make you want to hide it from your kids so you can eat the whole thing yourself.

So let's get started with dinner, shall we?

Spicy Grilled Shrimp with Asian Dipping Sauce

• 2 teaspoons red pepper flakes
• 1 tablespoon garlic, chopped
• 1 tablespoon fresh grated ginger root
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1-1/4 pound jumbo shrimp (21-25 per pound), shells removed but tails left on
• 5 -6 bamboo skewers

Place the bamboo skewers in a baking dish, cover with water and allow to sit until you are ready to skewer the shrimp.

In a small bowl, combine the red pepper flakes, garlic, ginger, oil, salt & pepper and mix well.

Put the shrimp in a medium bowl, pour the marinade over the shrimp and mix well to coat the shrimp. Cover and refrigerate for 1/2 hour.

After 1/2 hour, remove the shrimp from the refrigerator and put 4 to 5 shrimp on each skewer. Set aside.

Heat your grill to high. When it’s hot, oil the grill with several layers of paper towel saturated with vegetable oil. Turn the grill down to about 350 degrees, and place the skewered shrimp on the grill, cooking no more than 2 minutes on each side.

When done, remove from grill and serve immediately with Asian Dipping Sauce.

Asian Dipping Sauce:

• 4 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons water
• 1 green onion, finely minced

Mix all ingredients together and refrigerate until ready to serve.

PRINT THE RECIPE: Spicy Grilled Shrimp with Asian Dipping Sauce



Garlic Scallion Noodles
Inspired by Jaden @ Steamy Kitchen

• 1/2 package of angel hair pasta
• 1/4 cup julienned carrots (about 1-inch long) or pre-packaged matchstick carrots
• 1/4 cup julienned celery (about 1-inch long)
• 1/4 cup scallions (green onions), chopped fine
• 3 cloves of garlic, finely minced
• 2 tablespoons brown sugar
• 1 teaspoon fish sauce (or, if you don't have it, you can substitute soy sauce)
• 1 tablespoon oyster sauce
• 3 tablespoons butter (I use Smart Balance)

Cook the angel hair pasta in boiling water until just about a minute from doneness. Drain and set aside.

Over medium heat, melt the butter in a large saute pan, then add the carrot and celery and saute for about a minute. Reduce the heat to low and add the scallions and garlic and saute until fragrant. Add the brown sugar, fish sauce (or soy sauce) and oyster sauce to the pan and mix well until the brown sugar is melted and combined with the other ingredients.

Add the pasta to the pan and cook about two minutes, mixing well with the sauce until the noodles are completely covered.

Serve hot.

PRINT RECIPE HERE: Garlic Scallion Noodles



This cake calls for a can of cream of coconut. It looks like this...



Coconut Tres Leches Cake
Adapted from My Kitchen Cafe (www.melskitchencafe.com)

For the cake:

• 1 boxed yellow cake mix

For the milk syrup:

• 1 can (15 oz.) cream of coconut
• 1 can (12 oz.) evaporated milk
• 1 cup heavy whipping cream
• 1 teaspoon pure vanilla extract

Garnishes:

• 2 medium ripe bananas
• Whipped cream
• 1 cup sweetened flake coconut, toasted (spread on a rimmed baking sheet and bake at 350 degrees until golden brown, about 7 minutes)

Preheat oven to 350 degrees.

Lightly spray a 9X13-inch baking pan with cooking spray. Mix the cake mix and bake according to the box directions.

Remove the cake from the oven and allow to cool completely, about 1 hour.

While cake is cooling, make the syrup. In a blender, combine the cream of coconut, evaporated milk, cream and vanilla and process until smooth.

Pierce the top of cooled cake all over with the tines of a fork or a wooden skewer. Be generous. The more holes, the more the syrup will soak into the cake. With a spoon, started ladling the syrup over the cake. When the syrup begins to puddle, stop and allow the syrup to soak into the cake. Continue in this fashion until you have used all the syrup. You may still have some puddling on top of the cake. That's okay.

Cover the cake and refrigerate until all the syrup is completely absorbed, about 2 hours.

To serve, cut the cake in squares and top with whipped cream, banana slices and toasted coconut.

PRINT THE RECIPE HERE: Coconut Tres Leche Cake

Fish Burritos

I was born and raised in California. The Hispanic influence, particularly in food, was prevelant everywhere, but most notably in southern California because of it's close proximity to Mexico.

While Taco Bell, Del Taco and other Mexican style fast food establishments were popping up all over the country, San Diego County, where I lived, had the 'Berto's', small taco shops that served authentic Mexican dishes, freshly made and fast all with "Berto" at the end of their names.

Alberto's and Roberto's battled it out in downtown Oceanside near the beaches, while Alberto's cornered the market in Vista. Then came the battle. Besides Alberto's and Roberto's, others opened as competition...El Roberto's, Ramberto's, Juanberto's, Aiberto's, Filiberto's, Rigoberto's and Adalberto's.
My son's swore by Roberto's in Oceanside and that's where they and all of their high school friends could be found having a late night snack every Friday and Saturday night around midnight or so before heading for home.

Less than a mile from where Tom and I lived in Vista, was the Alberto's we visited almost weekly. We'd stop in to take food home: hot corn tortilla chips fresh from the fryer, sprinkled with finely grated cheddar cheese with a side of creamy guacamole. The fish burritos were homemade flour tortillas filled with chunks of battered and fried fish fillets with a crunchy crust on the outside and tender, flaky, juicy white fish on the inside, rolled in a warm tortilla with finely shredded cabbage, cheese, tomatoes and chopped cilantro with a spicy, smokey pink sauce. Oh my. My mouth is watering.

I miss Alberto's. I miss real Mexican food. But when I crave a wonderful fish burrito, I can come pretty darn close to Alberto's.

Granted, I don't make homemade flour tortillas, but I sure can make their simple guacamole (avocado, salt, pepper, lime juice, garlic powder and onion powder - that's it). But it's the crispy, batter-fried fish and the smokey sauce that takes me back to that little taco shop.

FISH BURRITOS
by Terri Powers for Terri's Table

For the fish...

• 1 quart vegetable oil for frying
• 1 lb. cod fillets
• 1 cup all-purpose flour (plus a little more for pre-dredging)
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 egg, slightly beaten
• 1 -12 oz. bottle or can of beer (I use Corona. Do not use a light beer.)

For the Burritos...

• 4 to 6 burrito size flour tortillas, warmed slightly
• grated cheddar cheese
• chopped cilantro
• bag of finely shredded cabbage or coleslaw mix
• chopped tomatoes
• Fish Burrito sauce (recipe follows)

1. Cut cod fillets into approximately 1/2-inch square strips that are 4- to 6- inches long.
2. Heat the oil in an large iron skillet (which I use) or deep fryer to 365 degrees. Dry the fish strips and lightly season with salt and pepper.
3. Combine flour, garlic powder, paprika, 1 teaspoon salt, 1 teaspoon pepper. Add the egg to the flour mixture, then add the beer, whisking constantly, until completely combined into a thin batter.
4. Put a 2 or 3 tablespoons of flour on a small plate. Roll the fish strips in the dry flour to coat and gently shake off the excess. Now dip the fish strips into the batter and drop each strip one at a time into the hot oil. I use my fingers for this, but you can use a fork.
5. Fry the fish until both sides are golden brown, turning to evenly brown. Drain on paper towels or on a paper bag.

For the Fish Burrito Sauce...

• 1/3 cup low-fat sour cream
• 1/3 cup low-fat mayonnaise
• 1 teaspoon sugar
• 1 or 2 canned chipotle peppers in adobo sauce (finely minced), plus about 1 teaspoon of the adobo sauce (I put what left in the into a small canning jar and store it in the refrigerator)
• the juice of one lime
• the juice of 1/2 of a lemon

Mix all the ingredients together and allow the flavors to combine while you are preparing the fish.





To serve...

On one tortilla, spread a some of the Fish Burrito Sauce down the middle of the tortilla, add the cabbage, sprinkle with cheese, cilantro and chopped tomato. Top with 2 or 3 pieces of the hot fish. Roll up and enjoy!

PRINT THE RECIPE HERE

I'm Back....Sort of

I know it's been a while. It's not that I haven't cooking. I have. I just haven't been sharing much of it because my life is just kicking my butt. I'm swamped and over committed (yes, I know it's my own fault), but I am finally seeing the light at the end of the tunnel.

Today is sort of the last day of an over committed schedule. I volunteered Tom and I to organize and cook for a church picnic. In about 45 minutes, we will be heading out to the park.

What else have I been doing? You mean besides my Strong Woman class, a Photoshop class, the church newsletter, shopping and planning the picnic and about a week's worth of the flu....well, as you can see, absolutely nothing. On top of it all, I'm planning, God help me, a new blog, but the new one will be completely separate from this blog, my personal diary blog and my food blog for our local online newspaper. I finally got mad enough and I'm going to start a blog that focuses on all those people out there whose health insurance has been denied or canceled (yes, I'm a bleeding heart Democrat, she's says proudly). Luckily, I'll have a little help now and then from some like-minded people.

So, wish me luck. It won't be long until I'm back in the food saddle again. I've still been cooking and taking photos. Until my next post....

Shredded Beef Tacos...Mmmmmm, they were delicious!

“Among hot beverages, we know of nothing better than leisurely sipping a bowl of steaming chicken soup” ~ Author Unknown

It's cold outside. When it gets cold, I crave soup. I could make a huge pot every single day, but I think Tom would finally object and demand control of the kitchen so he could make something different.

Except maybe for a good French onion soup, I had not been a brothy soup person. Growing up, my mom always made thick, hearty soups. The soup, along with rolls or bread, was our meal. I learned to make soup that way and I do it really well. I love thick or chunky or creamy soups, full of beans or veggies and meat or shellfish. Unfortunately, I did not come to appreciate a really good broth until I was a good deal older.

Several years ago, on a business trip to San Antonio, Texas, I had the great fortune to sample what was called San Antonio's signature soup. I have searched ever since for the perfect recipe.

The presentation was unique (perhaps because I live in a bubble). Piles of finely grated cheddar cheese, crisp corn tortilla strips, fresh homemade salsa and chunky guacamole were served up in the soup bowl. A large gravy boat contained a hot, rich broth enhanced with caramelized onions. A small dish of chopped, fresh cilantro was to provide the finishing touch. After my first taste, I was hooked. I ordered and ate that soup every day I was there. All the condiments were familiar to me, but that broth...clear, but hearty; richly flavored; slightly spicy. It was the kind of soup that invoked that involuntary Mmmmmm noise with each bite.

Tom and I have tried many recipes in an attempt to duplicate the broth I ate in San Antonio, but I am thinking that my palate's memory is faulty. Nothing we make is quite there. So, we have adapted and combined many recipes to come up with our own. Although this recipe has some cream in it, the soup is delicious and the flavor is very reminiscent of that wonderful "signature soup." We simply call it Tortilla Soup.

Enjoy and stay warm!

Tortilla Soup

3 large bone-in chicken breasts
1 gallon of water
4 teaspoons chicken base (I use Minor's)
3 carrots, halved lengthwise then cut in 1/4 inch pieces
3 celery stalks, halved lengthwise, then cut in 1/4 inch pieces
1 medium onion, coarsely chopped
1 Tablespoon garlic, minced fine
4 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cumin
1/4 cup cilantro, coarsely chopped
1 can Rotel tomatoes (mild) undrained
1/2 pint heavy whipping cream
1 cup corn, fresh or frozen

Condiments: Make all of your condiments in advance so they are ready to go when your soup is ready.

Chopped avocado or chunky guacamole
Grated cheddar or jack cheese or a mixture of both
Fresh Salsa
Crispy tortilla strips
Cilantro sour cream

Procedure:

Place the chicken, carrots, celery, onion, garlic, salt and peppers in a pot with the water, bring to a boil and simmer for 1-1/2 to 2 hours. Remove the chicken and allow to cool. To the broth, add the Rotel, cilantro, corn and cumin. Stir well and bring up to temperature. Remove the chicken from the bone, shred and return the shredded chicken to the pot. Add the cream just to get a the color and a little thickness.



To serve, place about 2 Tablespoons of each condiment in the bottom of a soup bowl. Ladle the soup over the condiments. Top with Cilantro Sour Cream, if desired.

Chunky Guacamole: Cut one avocado in half and remove the pit. Cut each half in half (you will have 4 pieces). Remove the skin from the flesh and place the slice in a bowl. Sprinkle lightly with salt and pepper. Sprinkle with about 1 teaspoon of onion powder. Using a fork, very gently mash the avocado and mix in spices. Do not over mash so that it becomes smooth.

Fresh Salsa: 1-1/2 cups finely chopped fresh tomato, 3/4 cup finely chopped onion, 2 Tablespoons finely chopped cilantro, 1/2 Tablespoon finely chopped jalepeno pepper, 1 Tablespoon of lime juice, 1 teaspoon of Balsamic vinegar, salt and pepper to taste.

Crispy Tortilla Strips: Cut about 10 corn tortillas in strips. Fry in oil until crisp, but not brown. Remove to paper towel to drain. Salt very lightly.



Cilantro Sour Cream: 1 cup light sour cream, 1/4 cup very finely chopped cilantro, a pinch each of salt and white pepper. Prepare in advance and refrigerate to allow the flavors to meld. Serve on top of the soup. This is also good on enchiladas, chiles rellenos or tacos.

Camarones con Pollo Cilantro ~ Muy Delicioso!!

When we lived in Southern California, one of our favorite Mexican restaurants was La Paloma. Tom and I visited often; sometimes for dinner, sometimes for lunch, sometimes just to share a big plate of chicken nachos and a margarita. The atmosphere was charming. The wait staff was friendly and helpful. They were always busy, and with good reason. The food was delicious, the servings were plentiful and the prices were reasonable. La Paloma was, in fact, our choice for the wedding rehearsal dinner when our youngest son married.

After we moved to Arkansas in 1993, my son, Mike, was able to get the recipes for two of our favorite items: The creamy avocado salad dressing and the Camarones con Pollo Cilantro (Chicken and Shrimp Cilantro).

I am providing the recipe that I use. The original recipe produced a dish that is way too hot for my taste. My sons would call me wimp, but I just don't like heat for heat's sake. If an ingredient doesn't add flavor as well as heat, I just don't see the point. So the following recipe is primarily the final revision from the original recipe Mike gave me. The original called for cayenne pepper (which I omitted completely) and larger quantities of the spices and salsa but, over the years I have reduced the amount of spices and salsa I use, which produces a dish that I think is much closer to the one I enjoyed at the restaurant. However, if you would like the more spicy and hot version, please feel free to email me and I will send you the original recipe.

La Paloma served this dish with black beans and Mexican rice. I made Roasted Poblano grits instead. This dish finishes very quickly, so have your sides prepared in advance.

Camarones con Pollo Cilantro
Terri's Adaptation of the recipe from La Paloma Restaurant, Vista, California
Serves 4

4 Tablespoon butter
1 Cup salsa (the original recipe calls for La Victoria brand salsa, but it is not available in Arkansas, so I use Pace)
1 pound raw shrimp (26 - 30 count), cleaned and shelled
1 pound chicken, cut into strips about the same size as the shrimp
3/4 cup grated sharp cheddar cheese
3/4 cup grated monterey jack cheese
1 cup fresh cilantro, coarsely chopped
1 ripe avocado, peeled, pitted and sliced.

Seasoning Mix:
1 Tablespoon paprika
1 Tablespoon onion powder
1 Tablespoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon white pepper
1/2 teaspoon black pepper



Mix the seasonings together in a small bowl and set aside.

In a large frying pan, melt the butter. Add the salsa and stir to combine. Add the chicken to the salsa mixture and cook 2 - 3 minutes and medium high heat. Add the shrimp to the chicken and cook about 2 minutes longer. Sprinkle the seasonings over the shrimp and chicken and mix well. Sprinkle the cheeses over the shrimp and chicken, cover the pan, reduce the heat to medium low and cook until the cheese just melts, about 45 seconds to 1 minute. Remove from heat and gently plate the mixture immediately, dividing into 4 portions. Sprinkle each portion with fresh cilantro and serve the avocado slices on the side.

This dish is wonderful with an ice cold Corona or margarita! Enjoy!

Mexican Marinated Carrots

This recipe is for a carrot appetizer that was served with our chips and salsa at a Mexican restaurant in Oceanside, CA called Anita’s. They wouldn't give me the recipe, so I had to keep trying until I got it right and I finally did. Try it and tell me what you think.

Mexican Marinated Carrots
by Terri Powers for Terri's Table

2 bunches fresh carrots, peeled and cut into 1 inch pieces OR 1 large bag of the prepared baby carrots
1 large sweet onion, peeled, separated and cut into 1 inch squares
3 ribs of celery, cut into 1 inch pieces
1-1/2 cups cider vinegar
3 cups vegetable or canola oil
1/4 cup sugar (I have also used Splenda and it works just fine, too)
2 teaspoons Kosher salt
2 teaspoons coarse ground pepper
3 teaspoons dried oregano leaves
1/4 to 1/2 cup marinated jalepeno pepper slices (marinated in vinegar)
2 tablespoons of the jalepeno vinegar (from the jar)

In a large pot, steam the carrot pieces or baby carrots for 6 minutes. You want them to remain fairly crunchy. Remove from heat and allow to cool.Cut the onion and celery into pieces and put in a large bowl. Put the vinegar, oil, sugar, salt, pepper and dried oregano leaves in a blender and blend until mixed well.Put the carrots in the bowl with the onion and celery pieces. Pour the dressing over all and stir until mixed. Add the jalepeno peppers and jalepeno vinegar. Stir well. Cover and refrigerate for at least 8 hours. They are even better after 24 hours. You can see by the photo that I used a combination of whole, cut-up carrots and baby carrots. It worked fine. Also, the longer these marinate, the hotter they get.