Tostada Chilaquiles

These chilaquiles were so darn good, we're putting this one on the regular rotation.  

Note from me:  Instead of the storebought tostadas called for in the recipe, we fried Maria and Ricardo's corn tortillas (our very favorite brand, by far), one at a time, flipping them over halfway through.  To drain excess oil, lay tortillas on paper bags and blot with paper towels. 

• ACTIVE: 45 MIN (Optional: additional 15 minutes or so to fry your own tortillas if you're in that kind of mood)
• TOTAL TIME: 1 HR
• SERVINGS: 4

Ingredients

1. 4 pounds tomatillos, husked and rinsed
   
2. 1 large jalapeño, stemmed
   
3. 2 cups (packed) chopped cilantro leaves and stems, plus small sprigs for garnish
   
4. 1/4 cup garlic cloves
   
5. Kosher salt
   
6. Pepper
   
7. 1/4 cup canola oil
   
8. 1 small onion, thinly sliced
   
9. Twelve 6-inch tostadas
   
10. 4 large eggs
    
11. One 15-ounce can black beans—rinsed, drained, warmed and seasoned with salt
    
12. Sliced radishes, sliced jalapeños and crumbled queso fresco, for garnish
    

1. In a large saucepan, combine the tomatillos and jalapeño 
and add 8 cups of water. Bring to a boil, then simmer over moderate heat, stirring, until the tomatillos are very soft but not falling apart, about 15 minutes. Using a slotted spoon, transfer the tomatillos to a blender. Add 1 cup of the cooking liquid to the blender. Add the chopped cilantro and garlic cloves and puree until smooth. Season the salsa with salt and pepper. Discard the remaining cooking liquid.
2. In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Stir in the tomatillo salsa and simmer for 5 minutes. Dip 1 tostada at 
a time in the tomatillo salsa, turning, until some of the salsa is absorbed but the tostada still holds its shape, about 15 seconds. Transfer the tostada to 
a large plate; repeat with the remaining tostadas. Transfer the remaining salsa to a bowl.
3. In a large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and cook sunny-side up over moderate heat, 3 to 4 minutes.
4. Place 1 tostada on each of 4 plates. Spoon some of the beans on top and cover with another tostada. Repeat with the remaining beans and 4 remaining tostadas. Top each stack with a fried egg. Garnish with the radishes, jalapeños, queso fresco 
and cilantro sprigs and serve with the remaining salsa.

Make Ahead

The tomatillo salsa can be refrigerated for 2 days; reheat before using. 

From Food and Wine, May 2015, Contributed by Christina Nguyen

No Bean Turkey Chili

What?! Why would you want chili without beans?? It's lighter and in my opinion, a bit more flavorful because you can really taste the vegetables.  With just a little bit of tomato base and lots of veggies, this is a good variation to throw into the mix.  I have made it three weeks in a row and this week, I doubled it because Hassan was eating it all when I went to bed.  I'd wake up, excited to pack up the leftovers (since it's the kind of thing that gets better each day) and find the pot in the sink and an empty bowl and spoon on the coffee table.  There are so many annoying things about this situation...

ANYWAY :):) Below is the regular recipe.  Double it if you live with a beast.

Tip: While the sweet potato bakes, chop the other veggies.

Ingredients are approximate.  I made up this recipe as I went along, so have fun with it and change it any way you want!  Sometimes I add corn, zucchini or carrots.  The seasoning is spicy so if you don't like a good kick, add a little at a time to taste.

Main Ingredients
Olive oil
1 pound lean ground turkey
1 large vidalia onion, chopped
5 cloves of garlic, minced
1 green pepper, chopped
1 red pepper, chopped
1 yellow squash, diced
1 sweet potato, diced
1 14 oz. can diced tomatoes with green chilies
1.5 TBS tomato paste
1 cup chicken broth
2/3 cup water

Seasoning mix
1 TBS chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. dried oregano
1/2 tsp. smoked paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt
1 tsp. freshly ground pepper

Sea salt, pepper and Adobo seasoning to taste

Optional garnishes: Cilantro, sliced avocado, sour cream, Cholula hot sauce, melted cheese. mmmm!!!!

1. Pour yourself a nice sized glass of Cabernet.  Do not miss this step!

2. Bake sweet potato until its about 3/4 cooked.  Set aside to cool and when it's okay to handle, peel, dice and set aside again.

3. Heat olive oil in a large skillet.  Add onions and cook for a few minutes.  Add peppers and yellow squash.  Sauté for a few minutes until all vegetables are cooked but not mushy.  Add garlic and stir frequently for 2 minutes.  Season with salt, pepper and Adobo.  Pour mixture into a large soup pot and stir in sweet potatoes.

4. Mix up the seasoning mix.

5. Place the same skillet on medium heat.  Add ground turkey and cook until no longer pink.  Drain any fat.  Add seasoning mixture and 2/3 cups of water.  Stir and continue to cook until most of the liquid and seasoning is absorbed into the meat.  Pour meat into the soup pot.

6. Add diced tomatoes, tomato paste, and chicken broth into the pot.  Stir it all together and bring to a boil.  Lower heat and simmer for 15-20 minutes until thickened.  Taste and add any seasonings as desired.  At this point, I usually add a few shakes of Adobo and maybe a splash of chicken broth because I like to create a spicy broth in there.

7. Add any garnishes that you're in the mood for.  My favorite is lots of Cholula and some sour cream.  For a treat, I add a big layer of melted white cheddar.  For days that I want to keep it light, I thinly sliced half an avocado across the top and squeeze on a little lime juice.  The possibilities are endless!!

I hope you enjoy!  I've been in the mood for this over and over since the colder weather has arrived.  I'd love to hear any variations you make to the recipe.

Christmas Mornin' Monkey Bread

Ingredients:  

18 Frozen Dinner Rolls
Butterscotch Pudding Mix (Not Instant)
1/2 Cup Melted Butter
1/2 Cup Brown Sugar
1 Cup of Chopped Nuts
Cinnamon to Taste
Bundt Pan

Directions:

Night before - Spray bundt pan with cooking spray.  Put the frozen dinner rolls into the pan and sprinkle with butter scotch pudding mix, brown sugar, nuts, cinnamon (we sprinkle a LOT, but you can do a little if you please) and then pour melted butter over rolls last.  Cover with cloth over night.

Next Morning - Preheat the oven to 350.  Bake 25-30 minutes.  Let them cool for 5 minutes and then turn over onto a large platter.  YUM.

Comments from Chef:  Easy and Delicious.  Everybody loves 'em!

Sunday Mornin' Scones

Makes 12 triangular scones
Prep time: Maybe 15 minutes 
Bake time: 10-12 minutes
Any special tools needed? A food processor fitted with a metal blade makes this easiest. 

For the Scones
3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
6 ounces COLD unsalted butter (1.5 sticks), cut into 1/2" cubes - quarter it lengthwise and dice it up
1 cup buttermilk* (see bottom for an easy substitution - I almost never use buttermilk)
1 tablespoon finely grated orange or lemon zest 

For the Topping
2 ounces unsalted butter, melted, for brushing
1/4 cup sugar

For Serving
Freshly whipped cream (or any kind)
Jam (I love raspberry)

Okay, let's go!

First, position racks to divide oven into thirds and preheat to 425°F.

If using food processor (I always do): Add flour, sugar, baking powder, baking soda, and salt to food processor bowl and pulse it to combine.  Add butter pieces and pulse until mixture resembles coarse cornmeal.  Pour in 1 cup buttermilk or buttermilk substitution and the zest, and pulse until ingredients are just moistened.  

If not using a food processor: Stir flour, sugar, baking powder, baking soda, and salt together with a fork.  Add butter pieces and work into the dry ingredients until mixture resembles coarse cornmeal.

Turn the crumbly dough out onto a floured surface,  gather into a ball and knead briefly - 10 or 12 turns should do.  You'll be picking up little crumbly bits as you go, like cleaning up play-doh.  Cut dough in half.
 
To shape scones, roll one piece of dough into a 1/2-inch-thick circle that is 7 inches across.  Craggy edges are good - no need to trim.  Pour half of the melted butter into a little pool on top of the dough circle and gently spread it around with a brush, sprinkle with 2 tablespoons of sugar, and cut the circle into 6 triangles.  Place the scones on an ungreased baking sheet and repeat with remaining dough.

Bake scones 10 to 12 minutes or until both tops and bottoms are golden.  My oven's heat is a bit uneven, so I rotate the pans after 5 or 6 minutes.  What to do while waiting?  Clean up your messy counter and wash yer dishes.  When you're done, they'll be almost done!  Or you can sit and stare through the oven window like Josie does. 

Transfer scones to a rack to cool a little, but they're yummiest while warm.

Serve with whipped cream and jam if you're feeling fancy, and maybe a nice cup of English Breakfast tea.  Or do like Josh and eat them plain while warm.

Buttermilk substitution:   
Get a liquid cup measure.  Add 1 tablespoon white vinegar or lemon juice, then add milk to reach 1 cup.  Let stand 5 minutes and it's ready!  Verry handy, eh? 

If you make these scones, someone might just pin something like this on your wall:

Source: Marion Cunningham's Buttermilk Scones, with a few hints from Lauren.  

I've made 'em a few (hundred) times...

Soy-Ginger Flank Steak

Serves 5-6

Time:  35-40 Minutes Total 

·         1 tbsp. vegetable or canola oil

·         1 1/2 tbsp. finely grated peeled fresh ginger

·         1 tbsp. minced garlic

·         2/3 c. low-sodium soy sauce, or 1/2 c. regular soy sauce and 3 tbsp. water

·         1/2 c. lightly packed light or dark brown sugar

·         1/2 tsp. red pepper flakes, optional

·         1 (2 1/2 to 3 lb.) flank steak

·         Freshly ground black pepper

·         Thinly sliced green onions, both white and light green parts, optional for serving

·         Lime wedges, for serving

·         Hot cooked rice, for serving

Directions:

1.     Preheat the broiler and, if you have an adjustable rack, make sure it is as close to the heat source as it can get.

2.     Heat the oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, until you can really smell everything and the garlic turns golden, about 3 minutes. Add the soy sauce, brown sugar and red pepper flakes, if using. Increase the heat to medium-high and let the soy glaze simmer until slightly reduced and syrupy, stirring occasionally, about 5 minutes. Set the glaze aside to cool for about 5 minutes.

3.     Season the flank steak lightly with black pepper. Brush the top side of the steak with some of the soy glaze, then broil it for 4 minutes. Using tongs, turn the steak, then brush the second side with the glaze. Broil the flank steak until it is done to your liking, about 4 minutes longer for medium-rare. Transfer the steak to a cutting board and let it sit for 5 minutes. Meanwhile, bring the remaining soy glaze to a simmer over low heat.

4.     Thinly slice the flank steak across the grain and brush the slices with some of the reheated soy glaze. Transfer the sliced steak to a platter and scatter the green onions, if using, on top. Arrange the lime wedges on the edge of the platter for people to squeeze over their steak if they like. Put the rest of the soy glaze in a small pitcher or bowl to serve at the table for drizzling over rice.

Comments from the Chef: Serve with a generous scoop of rice and a green veggie!  Also – if you like a spicy kick feel free to add more red pepper flakes!

Kudos to: what2cook.net

Low Country Boil

Serving Size: 6

Cook Time: prep 20, cook 35. allow about an hour for the water to boil

Any Special Tools Needed?: a big as pot, preferably with a strainer built in. 

Ingredients:

Old Bay (your desired amount for flavor) 2 Tablesoons per quart of water, roughly
12 red new potatoes
6 (4") smoked sausage links (basically any kind of sausage you prefer)
6 ears of corn, halved
3 Lbs of fresh, unpeeled shrimp

Steps:

• Fill a large pot with enough water to cover all of the ingredients (with strainer in).
• Add the Old Bay and bring to a boil. This takes at least an hour so plan ahead. Adjust the Old Bay to your taste.
• When the water boils, pull up the strainer and place potatoes and sausage so the boiling water doesn't splash everywhere (this mistake has been made before). Cook on medium for 20 minutes

• Add corn (same method as before) and cook for 10 more minutes.

• Add shrimp til pink and no more than 3 minutes. 
• Drain and serve on either in a gigantic bowl or directly on a kraft paper covered table with bread and bowls of extra Old Bay.

Commentary from the Cook:
Super duper fun for summer or early fall eating at picnic tables outside. Makes it super easy to rinse off with a hose. Or serve in the bowl if you wanna eat inside at a table like a sophisticated person. Maybe have some discard bowls around for shrimp skins. If you don't have a pot with a strainer use a small strainer with handle to lower into boiling water. Would be super easy to add some crabs too if you wanted.

Steak Bahn Mi

Serving Size: 6

Prep Time: 20 minutes

Cook Time: 5 minutes (1 hour of marination)

Any Special Tools Needed?: nope. Just a trip to your local Asian market. I promise you won't be sorry.

Ingredients:

• 1/3 cup fish sauce (don't let this scare you away from the recipe!!)
• 4 tablespoons of sugar
• 2 tablespoons of finely minced shallot
• 6 cloves of garlic minced
• 1/2 teaspoon of ground black pepper
• 2 lbs of beef sirloin tip sliced (before cooking) into 1/8" strips
• 6 6-8" baguettes sliced in half lengthwise
• Pickled carrots (in-pickled works too), julienned
• Daikon radish (looks like a gigantic white carrot), julienned
• 1 bunch of cilantro
• 2 Jalapeño sliced

Sriracha mayonnaise:

• 3 tablespoons of mayo
• 1 tablespoon of sriracha 

Steps:

• In a small bowl mix fish sauce, sugar, shallot, garlic and black pepper.
• Marinade steak in mixture from above. Refrigerate for at least 1 hour; up to 24.
• Grill steak over high heat until brown on both sides. Approx 2-3 minutes per side.
• Toast baguettes on grill, sliced side down

Assembly:

• Spread sriracha mayo
• Steak
• Carrots
• Daikon
• Jalapeño 
• Cilantro

Commentary from the Cook:

Make as spicy as you damn please.