9th August 2011

    Cochinita Pibil: Slow-roasted Yucatan Pork

    We had banana leaves left over from the Steamed Salmon recipe, and I happened to stumble across this tasty-looking pork dish a couple of days before a PEPS potluck, so it was a no-brainer to make it our contribution.  I’m still partial to the Carnitas that we’ve made a few times previously, but this recipe is easier, and actually tasted better the next day as leftovers.


    Chris says:

    I love finds like this, that come out of trying to use up something we bought for a different recipe — banana leaves!

    Lisa says:

    I love recipes that list 20 cloves of garlic in the ingredients list.

    Chris says:

    That too — between the garlic, citrus, and achiote paste, the pork has a pretty distinctive flavor. I really like it, it’s different.

    Lisa says:

    You’re right, it’s different and it’s delicious — so what’s the deal with the ‘real’ recipe?

    Chris says:

    Oh, so traditionally you’re supposed to roast a whole suckling pig in a hole in the ground.

    Lisa says:

    (…)

    Chris says:

    Yeah, I thought you’d be fine with pork shoulder.

    Cochinita Pibil
    1 3.5-oz package of El Yucateco Achiote Red Paste
    20 cloves of garlic, peeled and chopped
    1 cup of freshly-squeezed lime juice
    1/2 cup of freshly-squeezed orange juice
    5-6 lbs boneless pork butt
    1 package of banana leaves, defrosted

    Combine the achiote paste, garlic, lime juice, and lemon juice in a blender, and puree until smooth. Cut pork into large square portions, leaving much of the fat (you can always remove any fatty pieces after it’s cooked) cover with the paste mixture, and marinate in refrigerator overnight, 12-24 hours.
    Preheat oven to 300 degrees.
    Line a roasting pan with overlapping banana leaves, letting them hang over the sides. Put the pork and marinade inside, wrap the leaves over the top, then top more overlapping leaves on top to create a sealed package. You should also then line the roasting pan with foil to prevent steam from escaping.
    Cook 3.5-4 hours, until pork shreds easily with a fork.
    Serve in tacos with pickled onions (recipe here), guacamole, and a *very* spicy hot sauce.

    8 Servings

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    posted in Main Dishes, Mexican | 0 Comments

    10th April 2011

    We’re back… with another Posole recipe!

    We’ve discovered that having a newborn really cramps your keeping-up-with-a-food-blog style (shocking, no?) — but we’re back with our first recipe in 2011, a delicious Green Chicken Posole, from the book Sunday Soup: A Year’s Worth of Mouth-Watering, Easy-to-Make Recipes. This posole is of the green variety, and the broth is chock-full of tomatillos, cilantro, and oregano. Yum!


    Lisa says:

    Whoa, are we really back? I thought WHF might go the way of our hiking site

    Chris says:

    Hey, don’t say that! Besides, we’ll be doing hikes again this summer. And it’s not like we haven’t been eating, or trying new recipes…

    Lisa says:

    I know, I know… time..

    Cason says:

    Glar-lar-lar… burble..

    Chris says:

    Uh-oh, let’s get through this quick.

    Lisa says:

    Oooh, yeah — okay, well, you know I love posole, and this one might be one of my new favorites.

    Chris says:

    Yeah, mine too! I love the tomatillo-broth base.

    Lisa says:

    It’s a bit spicy, but not overwhelming. Just right.

    Chris says:

    I tamed it a bit by not including most of the seeds from the jalapeño. It –

    Cason says:

    *Spit-up*

    Lisa says:

    Uhhh, can you grab a towel? And can we be done?

    Chris says:

    Yeah, we’re done — hey, people, it’s easy and delicious!

    Mama Veli’s Posole
    4 cups chicken stock
    12 oz boneless chicken breast halves
    12 oz tomatillos
    1 cup chopped onion
    1 cup cilantro
    6 large garlic cloves, peeled
    1 large jalapeño pepper, most of the seeds removed
    1 30 oz can hominy, white or yellow
    1/2 tsp dried oregano
    Salt

    Garnishes:
    Sliced radishes, cubed avocado, shredded cabbage, cilantro, chopped onion, and limes

    Bring the chicken stock to a boil in a large pot with a lid. Add the chicken breasts, cover, and simmer until cooked through, about 14 minutes. When done, remove the chicken, shred with two forks, and place aside. Measure out three cups of the cooking liquid and set aside.
    Remove the husks from the tomatillos, then rinse and chop. Add to a bowl along with the onion, cilantro, garlic, and jalapeño. In a food processor, add half this mixture, along with 1/2 cup of water, and puree until chunky. Do the same with the remaining half.
    Pour the tomatillo mixture into a dutch oven. Add the 3 cups of reserved cooking liquid, the shredded chicken, hominy, and oregano. Bring it to a simmer and cook until just heated through. Season with salt.
    Ladle into bowls and serve with garnishes!

    6 Servings

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    posted in Main Dishes, Mexican, Soups and Stews, Sunday Soup | 1 Comment

    24th April 2010

    Seared Salmon with Spinach and Creamy Roasted Peppers


    This recipe comes from Mexican Everyday by Rick Bayless. The recipes in this book could mostly be considered weeknight-friendly; no three-hour ordeals. We really enjoyed this dish, where salmon is simply seared and then topped with a mexican-inspired creamed spinach. We served it a simple steamed green-bean and red onion salad.


    Chris says:

    Is there anything better than a seared piece of salmon?

    Lisa says:

    I’m sure there is, but I can’t think of anything right now.

    Chris says:

    What do you think of the spinach?

    Lisa says:

    You’re right, it just tastes like creamed spinach, but better.

    Chris says:

    You can actually taste the masa harina in the spinach; I really like it.

    Lisa says:

    You, me and Popeye.

    Seared Salmon with Spinach and Creamy Roasted Peppers
    1 fresh poblano pepper
    ~5 cups cleaned spinach
    1 1/2 tbsp olive oil
    2 garlic cloves, peeled and halved
    1 tbsp masa harina
    3/4 cup fat-free milk
    2 6-oz skinless salmon fillets
    salt and pepper

    Roast the poblanos over an open flame, turning regularly until blackened all over. Place in a small bowl, cover with plastic wrap, and set aside.
    Steam or microwave the spinach just until wilted and set aside.
    Turn the oven on to its lowest setting. In a very large skillet, heat the oil over medium heat. Add the garlic and cook, stirring regularly, until browned, about 4 minutes. Scoop into a blender and set the skillet aside.
    Rub the skin off the poblano pepper with a paper towel and remove the seeds and stems. Roughly chop and add to the blender, along with the milk and masa harina. Blend until smooth.
    Return the skillet to medium-high heat. Sprinkle both sides of the salmon with salt and pepper. Lay the fillets in the oil and cook until browned, about 3 minutes. Use a spatula to flip the fillets and cook until the fish just barely flakes when pressed. Transfer the fish to an ovenproof plate and set in the oven.
    Pour the poblano mixture into the skillet and whisk until it boils, about a minute. Reduce the heat to medium-low and simmer for about 5 minutes, whisking in some more milk if it gets too thick. Season, add the spinach, and stir until warmed throughout.
    Top each salmon fillet with a portion of the sauce.

    2 Servings

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    posted in Main Dishes, Mexican, Mexican Everyday | 7 Comments

    12th November 2009

    Chipotle Chicken Chowder

    chipotlechickenchowder

    I’ve been sitting on this recipe for a while, looks like I had bookmarked it about a year ago and finally got around to making it.  Originally from a Cooking Light recipe, this modified version from The Kitchen Sink features chicken, potatoes, and other veggies in a smoky-tasting, creamy broth — using just 1/4 cup of cream.


    Chris says:

    This is bueno — I knew I’d saved that link for a reason…

    Lisa says:

    It’s pretty creamy tasting…

    Chris says:

    I know! There’s a little cream in there, but not a lot — most of the texture is from pureeing the broth and onion, celery, and carrots.

    Lisa says:

    Oh good, I like that the potatoes aren’t pureed in. I like the chunks.

    Chris says:

    Same here… and I just want to add lime and cilantro to every recipe.

    Lisa says:

    Don’t we already?.

    Chris says:

    Good point.

    Lisa says:

    Good dinner.

    Chipotle Chicken Chowder
    1 chipotle chile canned in adobo sauce, minced with 1 tsp of the adobo sauce *
    1 tbsp extra virgin olive oil
    2 cups chopped onion
    1 cup chopped carrot
    1/2 cup chopped celery
    1 tsp ground cumin
    1 tsp ground oregano
    6 garlic cloves, minced
    6 cups chicken broth
    2 small chicken breasts, cooked and shredded
    3/4 lb yukon gold potatoes, in 1/2″ dice
    1/4 cup whipping cream
    1/3 cup chopped fresh cilantro, plus more to garnish
    1/2 teaspoon salt
    lime wedges

    Heat the oil in a large Dutch oven over medium heat. Add chopped chile, adobo sauce, onion, carrot, celery, cumin, oregano, and garlic; cook 7 minutes or until onion is tender, stirring frequently. Stir in broth; bring to a boil. Simmer for 20 minutes or until vegetables are tender.

    Remove pan from heat; let stand 5 minutes. Use an immersion blender to puree the mixture until smooth. Stir in the potatoes and chicken; bring to a simmer over medium heat. Cook, uncovered, 20 minutes or until potatoes are tender. Stir in cream and cilantro; simmer 5 minutes. Top with additional cilantro and serve with the lime wedges.

    * Tip: To avoid wasting an entire can of chipotles when you only need one for a recipe, do the following: Once the can is opened, line a baking sheet with foil, spoon each chipotle chile with sauce onto the foil, and place in the freezer. Once frozen, remove from the foil (they’ll slide right off) and place into a ziploc bag or other container and keep in the freezer. Easy to remove just one when required for future recipes.

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    posted in Cooking Light, Main Dishes, Mexican, Soups and Stews | 6 Comments

    8th August 2009

    So fast, so fresh, so good! Rainbow Chard Soft Tacos with Black Bean and Corn Salsa

    chardtacos

    These vegetarian tacos didn’t leave me missing the meat. The earthiness of the chard combined with the onion and garlic is just a great combination, and the simple black bean and corn salsa gave it some heft and a slight crunch. Lisa found this recipe when searching for ways to use up the chard that showed up in our CSA box.


    Lisa says:

    Okay, this is probably the easiest recipe I’ve ever made.

    Chris says:

    Yeah?

    Lisa says:

    Have you seen the clock? When’s the last time we ate this early?

    Chris says:

    Whoa, you’re right. I guess simplicity rules in this case — these are delicious.

    Lisa says:

    I know it — but I swear we’ve made something really similar.

    Chris says:

    Yeah, there were the chard tacos from the Rick Bayless book.

    Lisa says:

    That’s right!

    Chris says:

    Don’t worry, they’re different enough to warrant a new post…

    Lisa says:

    Uh, YEAH… that, and they’re awesome.

    Chris says:

    …and they’re TACOS. TACOS should always get posted.

    Lisa says:

    Well, when you take a picture, anyway. You didn’t photograph the zucchini-mushroom-chorizo tacos from a few days ago.

    Chris says:

    I was hot! And hungry. And this way I have an excuse to make them again.

    Lisa says:

    Stay tuned, I guess!

    Rainbow Chard Soft Tacos with Black Bean and Corn Salsa
    Tacos:
    1 bunch rainbow chard, stems and stalks removed, chopped
    1/2 yellow onion, sliced
    3 cloves garlic, minced
    olive oil
    corn tortillas
    queso fresco

    Salsa:
    1 1/2 cups canned black beans, drained
    1 cup corn kernels
    1 cup chopped tomatoes
    1/2 cup diced onion
    red pepper flakes
    1 clove of garlic, minced
    handful of cilantro, chopped
    squeeze of lime

    For the tacos, saute the onion and garlic in a half tablespoon of olive oil over medium-high heat until softened. Add in the chard, cook until wilted, then season with salt and pepper.
    For the salsa, combine all ingredients and season to taste.
    Warm the corn tortillas in an oven or by heating in a dry pan. Fill each tortilla with some of the chard mixture and top with the salsa and some crumbled queso fresco.

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    posted in Main Dishes, Mexican, Vegetarian | 0 Comments


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