Tomatillo Chicken Enchiladas

Mexican food is one of my all-time favorites. I love the bold flavors and rustic preparation. This dish has two main components, a roasted tomatillo salsa and a chicken filling. For the salsa I started with tomatillos, Anaheim and Jalapeno chiles, garlic and onion. See below.

I placed everything under the broiler until charred, then I peeled the chiles and pureed the salsa with some hot water and lime juice in a Dutch oven. For the filling, I browned chicken thighs with salt and pepper, simmered them in the salsa until cooked through and set them aside until cool enough to pull apart with my fingers. Next I combined the pulled chicken in a bowl with sour cream and queso fresco (think of a Mexican mozzarella) and rolled the mixture in some corn tortillas that were dipped in the salsa until pliable. Finally, I laid the enchiladas in a baking dish and covered them with more salsa and queso fresco before covering with foil and baking in a 350-degree oven for about 20 minutes. The salsa had a sharp tang from the tomatillos and steady heat from the chiles, while the filling was tender and creamy. Another home run.

Tempura Squash Blossoms

It's been a while since I've posted here, and while I haven't stopped cooking for pleasure, my focus has been on kid-friendly (translation: bland) cuisine of late. A few months ago squash blossoms were at their peak, so I picked up a bag at the farmer's market. What made these special was the tempura-style batter comprised of flour, baking powder, salt and cold club soda. The carbonation in the soda is what promotes an ultra light, crispy shell. A quick dip in the batter and into a pot of hot canola oil for a few minutes until browned. This dish was a home run; crisp exterior, and tender, sweet interior. A perfect appetizer.

   

Coho Salmon

It's salmon season, which means that the typical Atlantic farmed salmon that we see at the market every day is sharing shelf space with several of its cousins.  Coho salmon is supposed to be one of the firmer, meatier types of salmon.  I roasted mine with a fresh herb rub made from chopped oregano, dill and flat-leaf parsley.  Along with the salmon I roasted some tomatoes for a nice acidic kick.  Here is how it looked going into the oven:

Because it is a leaner, firmer fish, I made sure not to overcook it.  It came out perfectly medium rare and moist.  Here it how it looked on the plate:

Beef Koobideh

If you like grilled meats, like most Americans, then you will love Persian cuisine.  One of the standards is Koobideh, which is basically a grilled ground meat kabob.  I claim no authenticity with my recipe, but I tried to stay faithful to the basics, including tons of grated onion, turmeric, paprika, ground beef, egg and some bread crumbs (and salt and pepper, of course).  I formed the ground beef on wooden skewers that were soaked in water to prevent burning, and then I broiled them in the oven for a few minutes per side until cooked through.  I made a Greek-inspired tzatziki sauce with grated cucumber, Greek yogurt, lemon juice and fresh dill to go on the side.  The Koobideh was nicely charred on the outside and juicy on the inside, and the turmeric really came through to give it that exotic spiced flavor, and the tzatziki was a cool, zesty compliment.  Check out the tailgate party setup.

 
        

Salmon and Stewed Green Beans

I haven't posted in a while because I've been living out of a suitcase at my mom's while my house is being renovated.  But the lack of a gourmet kitchen can't keep a good cook down, so I went to the grocery store and picked up a few things after I saw an interesting blog post of a salmon dish with a dill-horseradish sauce.  I prepared the salmon by rubbing it with olive oil, S&P and dried dill, then roasting it in the oven for about 11 minutes.  I paired it with green beans that I stewed down in a pot with a can of crushed tomatoes, chopped garlic and a dash of sugar.  Finally, I concocted the sauce by combining sour cream, prepared horseradish and more dried dill.  The salmon was perfectly roasted, and the green beans were tender with a hint of tang and sweetness from the tomatoes.  The star had to be the sauce, which was a cool contrast to the salmon, but brought a nice kick from the horseradish.

New York Strip Steak and Bell Pepper Relish

I went Paleo diet the other night by searing a bone-in New York Strip steak in my cast-iron skillet with just salt, pepper and canola oil and letting it rest. I also roasted some green bell peppers under the broiler and then peeled and sliced them thinly before finishing them with salt, pepper and red-wine vinegar for some tang. I served it by slicing the steak and laying the pepper relish on top. The acid in the vinegar cut through the richness of the steak, which was cooked and seasoned perfectly I might add. Contrary to popular belief, I think the cavemen ate pretty damn well.

Manhattan

The Manhattan is one of the all-time classic cocktails no matter the season, but it is especially good this time of year because of its richness and complexity.  It is comprised simply of bourbon and sweet vermouth, so using high-quality spirits is a must.  Another key component of this drink is the garnish -- a cocktail cherry -- and I went all out by buying a jar of Luxardo cherries, the Cadillac of cocktail cherries.  They have a rich, sweet and authentic cherry flavor; nothing like the sad, bright-red version you find in the ice cream section of the grocery store.  It usually is served "up" in a cocktail glass, and I tend to be a stickler when it comes to proper presentation, but I like mine on the rocks so I make an exception this time.  Again, not a drink for beginners, but once you acquire the taste you won't look back.