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.

Boulevardier

Like food, cocktails also have a seasonal quality to them. Fall/Winter is a great time to try a richer, more complex drink. Enter the Boulevardier, a classic yet unheralded drink that you won't find at your local TGI Friday's. It is a cousin of the Negroni, which I have featured here previously. Whereas the Negroni is made with equal parts gin, Campari and sweet vermouth, the Boulevardier swaps out the gin for bourbon. In contrast to the crisp, floral notes of the Negroni, the Boulevardier brings a warm, sweeter profile. It is not a drink for beginners, but there's nothing like it on a chilly evening.

Instant Ribs With Mango-Jalapeno BBQ Sauce

With some dishes there are no short cuts.  Ribs are one of those ingredients that require lots of time and labor.  First there is the marinade or dry rub phase, then there's the long, slow cooking process, and for the ambitious ones, there's the final glaze before it finally hits the plate.  This process is usually a labor of love for me, but the UCLA game was about to start, so I didn't have time to babysit a rack of ribs all day.  For a quick-cook method I seasoned the ribs with salt and pepper and set them on a baking sheet with a bit of apple cider vinegar and chicken broth, which I covered with foil and placed in a 250-degree oven for two hours.

While those were cooking, I made a quick mango-jalapeno bbq sauce with chopped jalapeños, garlic, mango, tomatoes, brown sugar, chili powder, apple cider vinegar and S&P, which I cooked down in a sauce pot and let cool, after which I pureed and strained it.  When the ribs were ready, I removed the foil, drained the sheet and glazed them with the sauce under the broiler until caramelized.  Considering these ribs took about three hours from start to finish, as opposed to 12, they were pretty darn good!  They were super tender, but I must admit that the longer cooking method does develop a bit more depth of flavor.  The sauce had a nice balance of sweet from the mango and brown sugar and spice from the jalapeño.  But more importantly, the Bruins came through with a big win!  

Basil Ice Cream

Labor Day signifies the end of summer, so I wanted to pay one last tribute to the season by making ice cream.  I bought some basil at the FM with the goal of making a pesto, but I had to improvise when I realized that I was out of pine nuts, so I thought why not make basil ice cream.  Sounds odd, but it's really no different than the idea of mint ice cream, and nothing says summer like fresh basil.  I went with a Philadelphia-style base, which means no eggs or cooking involved, just cream, milk, sugar, vanilla and basil pureed in the blender and strained before churning in my Cuisinart ice cream maker for 15 minutes.  It was sweet and herbaceous, but the basil was not overpowering.  Adios summer!

 

Al Pastor Tacos

I've been obsessed with al pastor tacos of late, and whenever I go out of town I return home with a serious craving for Mexican food, so I thought I would finally try to make my own.  I did some research and came up with my own recipe for the marinade consisting of rehydrated Guajillo and Arbol chilis, cumin seed, Mexican oregano, pineapple chunks and whole garlic cloves, which I pureed into a loose paste.  Next I took a pork shoulder and sliced it into 1-inch steaks, which I combined with the marinade for a few hours before searing them in a cast-iron pan and setting them aside to rest.  I finished it by chopping the rested pork and putting it back in the pan with salt and more pineapple chunks to give it a nice crust, and then I served it in warm tortillas with some fresh chopped onion for some extra bite.  These turned out amazing!  The pork was smoky and savory from the chills and cumin, yet sweet from the pineapple.  I would put these up against any Mexican grandma's age-old recipe.  Bring it on, Guadalupe!

Ahi Sashimi

A 1:00 flight back to the mainland meant one last morning food excursion.  After picking up coffee, a breakfast burrito and Spam musubi for the road, I had to have a final serving of fresh fish.  This time I went for the Ahi tuna, sliced sashimi style with the serrated bread knife that turned out to be a worthy kitchen workhorse this week.  In the spirit of letting fresh, local ingredients shine on their own, I served it with just some Aloha brand soy sauce.  It was so simple, yet melt-in-your-mouth satisfying.  A perfect way to end a great vacation.

Pan-Seared Opah with Pineapple Salsa

I've been trying to cook with only local ingredients while on vacation, so that means no tortillas or other comforts of home.  The opah belly (aka moonfish) looked particularly good, so I seasoned it with s&p and pan seared them in butter.  I also made a salsa with locally-grown pineapple, tomatoes, onion and lime juice.  I finished off the dish with leftover brown rice from another unfinished plate lunch.  The fish was buttery with a firm texture, and the salsa gave it a perfect tropical accent.  I am sure Roy's would charge at least $35 for this entree, and it cost me under $15 to put out two of them...f Roy's!

Seared Albacore - Part 2

After a few minutes in the marinade, I seared the steaks rare in a non-stick pan (the only one available) and served them with some leftover rice from my plate lunch and a quick avocado salad made with a locally-grown avocado seasoned with salt and pepper (brought my own salt and a disposable plastic pepper grinder).  As expected the tuna was super fresh, and the avocado -- a classic compliment to tuna -- gave it a nice creaminess to round it out.

Seared Albacore - Part 1

The family is on vacation in Maui this week, and our condo has a full kitchen, which I have been putting to good use.  The local market has a really good selection of fresh fish, and since the kitchen is not as well equipped as I would like (I've been using a bread knife, if that tells you anything), I've been keeping the preparations simple.  This was an amazing piece of albacore tuna -- glistening and smelled like the ocean -- so all I did with it was cut it into steaks, which I marinated in soy sauce.  Stay tuned for the finale...

Salmon and Collard Greens

I was walking around the Virginia Park farmer's market, and the collard greens caught my eye.   Collards are commonly known as a Southern ingredient, and they are usually stewed down for a long time until tender.  For my version I stewed them in a Dutch oven with water, chopped onion, garlic, bacon (already cooked), red chili flakes, salt and pepper.  To top them off I roasted some salmon with salt and pepper.  The collards were surprisingly good.  The trick was the bacon, which gave it a smoky, savory flavor.  The salmon was a bit of an afterthought, but it was nevertheless tasty.

Lemon Ricotta Pancakes

Nijiya was running a special on organic wheat flour, and I had some leftover ricotta cheese in the fridge, so I made lemon ricotta pancakes for breakfast.  The pancake batter was a combination of dry and wet ingredients.  The dry ingredients consisted of the wheat flour, baking powder, salt and sugar, and the wet ingredients included the ricotta, eggs, milk, lemon juice and lemon zest.  After a few minutes on each side in a hot buttered pan, I plated them with some maple syrup and they were ready to go.  They came out really good...they had a light, airy texture, and the zing of the lemon took it over the top.

 

Pulled Pork with Zucchini Slaw

I saw a really nice pork shoulder at Sprouts that inspired me to make bbq pulled pork.  I started with a dry rub made with brown sugar, paprika, pasilla chili powder, garlic powder, cumin, salt and pepper, which I rubbed liberally onto the pork before slow roasting it in a roasting pan with mango juice, apple cider vinegar and water.  Next I made a bbq sauce with crushed tomatoes, the left over dry rub, apple cider vinegar, ketchup, brown mustard, brown sugar and a can of Coke, which I simmered in a pot and then pureed and strained into a squeeze bottle.  Finally, you can't have pulled pork without slaw, but I'm not a big fan of cabbage, so I made mine with grated zucchini and carrots dressed with a mixture of mayo, dijon mustard, apple cider vinegar (a common flavor profile throughout the dish) and the secret to any good cole slaw: celery salt.  The traditional way to serve it is to mix the pork and sauce together and put it in a hamburger bun with the slaw on the side, but I wanted to plate it with a modern twist, so I broke out a makeshift ring mold and layered the pork and slaw, and then I finished it by drizzling the sauce over the top.  This dish was a big hit.  The pork was tender and succulent, the slaw added a cold, creamy contrast and the sauce had that perfect sweet/tangy balance that brought it all together.

 

Mama's Meatballs

This is a classic meatball recipe made with ground beef, eggs, bread crumbs soaked in milk, chopped parsley, Worcestershire sauce, dried oregano, ricotta cheese, salt and pepper.  I've said this before, and I will say it again: the art of making meatballs is in creating a tender, light texture.  This is where the milk-soaked bread crumbs and ricotta come in.  I rolled the mixture into balls using an ice cream scoop and broiled them in the oven in a cast-iron pan.  I served them tapas style with a drizzle of olive oil, cracked black pepper and some minced red onion for crunch and some heat.

Spicy Tuna Ramen

Dry style ramen, known as Mazemen, has been all the rage in Japan in recent years, and I saw a guy on tv doing it in Brooklyn, which made me want to try it at home.  There are three main components.  First is the spicy tuna, which isn't the spicy tuna that you find at a sushi joint.  This version is made with canned tuna, mayo, fish sauce, sesame oil, togarashi (a Japanese dry spice blend), sriracha and sliced scallions.  Next are the pickled cucumbers, which I made with sliced Japanese cucumbers in a pickling liquid of rice wine vinegar, water, sugar and red chili flake.  Finally are the fresh ramen noodles (freshly made by someone else), which I boiled briefly and dressed lightly with soy sauce and rice wine vinegar.  For some garnish I added a few sheets of torn Korean dried seaweed.  What a crazy dish.  The components were nothing special individually, but they were interesting once mixed together.  The saltiness of the tuna, the tanginess and crunch of the pickles and the chewiness of the ramen made it work.