Green Chile Stew

I found this recipe searching for New Mexican style green chile recipes. Now, I didn't use lard to brown the pork, and I couldn't get Hatch chiles which really are the best, but even with those limitations this was a damn good stew. My wife, who is from New Mexico, said it wasn't like home because it lacked the lard, but she loved it anyway. That's a high compliment indeed.

I just realized I made a mistake with this recipe. I admit that I was a bit confused while cooking because I treated the tomatillos the same as the peppers and tried to peel and de-seed them which did not work very well. Do not do this. Peel and de-seed the peppers but NOT the tomatillos. D'oh!

Serves 8

1 - 1 1/2 pounds fresh green chile peppers
8 ounces tomatillos, husks removed
2 tablespoons bacon grease, lard, or canola oil, for browning
3 1/2 - 4 pounds pork shoulder, excess fat removed, cut into 1/2-inch pieces
1 large yellow onion, chopped
5 - 6 large cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried Mexican oregano
2 bay leaves
2 tablespoons cider vinegar
4 cups chicken stock, plus more as needed
3/4 pound russet, yukon gold, or white potatoes (about 3 medium potatoes)
Kosher salt and freshly ground black pepper
Cooked white rice or warm tortillas, for serving
Fresh cilantro sprigs, for serving

Place an oven rack a few inches from the broiler. Arrange the peppers on a sheet pan and cook, turning occasionally, until charred on all sides,15 to 20 minutes. Wrap the peppers tightly with aluminum foil in three to four bundles to steam.

While the peppers are steaming, arrange the tomatillos on the sheet pan and broil until charred, flipping once, 5 to 10 minutes. Peel and remove the skins, stems, and seeds from the peppers. Chop the peppers and tomatillos and set aside. (Do not peel and de-seed the tomatillos.)

Heat a few tablespoons of bacon grease in a large Dutch oven over high heat until sizzling. Pat pork dry with paper towels and season with salt and pepper. Working in three to four batches (do not crowd the pan) cook pork until browned on all sides, 3 to 4 minutes. Remove with a slotted spoon and transfer to a large bowl. Continue browning the remaining pork.

Reduce heat to medium. Add the onions and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, and bay leaves and stir to incorporate, about 1 minute. Add cider vinegar to the pot and increase heat to high to deglaze the pan; scrape up any leftover browned bits from the bottom of the pan.

Pour in the chicken stock and reserved peppers and tomatillos. Bring to a boil. Reduce heat, cover, and simmer until the pork is fork-tender, 2 to 2 1/2 hours. (It can also be cooked in an 325°F oven.)

Peel and dice the potatoes. Add to the stew and cook until tender, 30 to 40 minutes. Season stew with additional salt and pepper to taste. Serve with cooked white rice (my preference) or warm tortillas. This recipe gets better after one, two, and three days, so make in advance if possible.

Recipe Notes

I used a mix of long hots, chilacas, and poblano peppers, which together pack a lot of (good) heat. You could also use milder peppers such as New Mexico (Hatch) chiles and Anaheims or hotter peppers such as anchos.

Dried Mexican oregano can be found in Latin markets and well stocked grocery stores. It has a smoky flavor that dried Mediterranean oregano doesn't have.

Spinach and Gruyère Stuffed Tilapia

Another Eating Well recipe. It has a great presentation factor. The rolled fish with the lemon on top really makes for a nice look. This dish is very versatile and could go well with many side dishes. It's light even with the cheese and eggs and breadcrumbs and doesn't have a fishy taste in my wife's opinion, and she's pretty tough when it comes to fish. As usual I substituted the mayonnaise with greek yogurt. It's such a small amount that the binding factor is negligible. I think the almonds are optional but I also think most any nut will do - pine nuts, hazel nuts, pecans, walnuts, even pumpkin seeds would work. The fish I got was a little thick and short so it was hard to roll. I almost resorted to toothpicks.

Makes: 4 servings
Serving Size: 1 portion fish
Active Time: 20 minutes
Total Time: 35 minutes

INGREDIENTS

3 teaspoons extra-virgin olive oil, divided
1/4 cup finely diced onion
1 small clove garlic, minced
1 1/2 cups baby spinach, chopped
1 lemon, divided
1/4 cup coarse dry whole-wheat breadcrumbs (panko)
1/4 cup shredded Gruyère cheese
2 tablespoons finely chopped almonds, toasted
1 large egg, beaten
2 teaspoons low-fat mayonnaise
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 large tilapia fillets (6-7 ounces each)

PREPARATION

Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.

Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion; cook, stirring, until soft, about 2 minutes. Add garlic, cook for 15 seconds, then add spinach and cook, stirring, until wilted, about 1 minute. Transfer the vegetables to a bowl and let cool for 2 minutes.

Cut lemon in half; juice one half and add the juice to the vegetables. Add breadcrumbs, cheese, almonds, egg, mayonnaise and 1/8 teaspoon each salt and pepper; stir to combine.

Sprinkle fish with the remaining 1/8 teaspoon each salt and pepper, then cut each fillet in half lengthwise. Place 1/4 cup of the spinach stuffing in the middle of each piece of fish. Roll up from the small end and place seam-side down in the prepared baking dish. Brush the stuffed fish with the remaining 1 teaspoon oil. Cut the remaining lemon half into 4 slices and place one on each roll.

Bake until the tilapia is opaque in the middle, 12 to 15 minutes.

Prosciutto-Wrapped Pineapple Bites

This recipe comes from Eating Well. We are going on a trip to Hawaii this year and in honor of that, I decided to make this recipe. I must say I was somewhat skeptical since I am not a huge fan of ketchup for uses other than fries but it turned out pretty darn good. My wife really liked it and even my 2 year old ate some. Although he liked the raw pineapple better. :)

Makes: 8 servings, 3 “bites” & about 1 Tbsp. sauce each
Serving Size: 3 “bites” & about 1 Tbsp. sauce
Active Time: 30 minutes
Total Time: 30 minutes
Equipment: Parchment paper, toothpicks

INGREDIENTS
1 fresh pineapple
4 thin slices prosciutto (2 ounces)
1/2 cup pineapple juice
2 tablespoons ketchup
1 tablespoon cider vinegar
1 1/2 teaspoons cornstarch
1/4 teaspoon garlic powder
1 teaspoon canola oil
1 fresh jalapeño, seeded and finely chopped

PREPARATION

Position rack in upper third of oven; preheat to 375°F. Line a large baking sheet with parchment paper.

Cut off the top and bottom of the pineapple and remove the skin with a sharp knife. Cut the pineapple in quarters lengthwise through the core. Cut out the core. (Reserve half the pineapple for another use.) Cut 2 of the pieces in half again lengthwise, then cut those 4 pieces crosswise into 6 equal pieces to make 24 chunks. Cut each slice of prosciutto lengthwise into 3 strips. Cut each strip in half crosswise to make 24 pieces total. Wrap a piece of prosciutto around each chunk of pineapple. Place on the prepared baking sheet.

Bake on the upper rack until the prosciutto is sizzling and browned in spots, 15 to 20 minutes.

Meanwhile, whisk pineapple juice, ketchup, vinegar, cornstarch and garlic powder in a small bowl. Heat oil in a small saucepan over medium heat. Add jalapeño and cook, stirring, for 1 minute. Add the juice mixture; bring to a simmer. Cook until glossy and thickened, 1 to 2 minutes. Serve the pineapple bites on toothpicks with the dipping sauce.

Pepper and Spice-Rubbed Rib Eye Steaks

This recipe comes from Mark Forgione by way of Food and Wine. It is so good: meaty, hearty, yummy, complex, sensual. It has umph, hutzpah, gravitas. Make it. Just do it. Pair it with a caesar salad and some roast potatoes and a luscious big red wine. I made it for Valentine's Day. Who's your daddy?!

1/4 cup coarsely ground pepper
2 tablespoons ground coriander
1 1/2 teaspoons light brown sugar
1 1/2 teaspoons sweet paprika
1 teaspoon dry mustard powder
1 teaspoon onion powder
1 teaspoon garlic powder
Two 1 1/4-pound, bone-in rib eye steaks
Kosher salt
2 tablespoons canola oil

In a bowl, whisk together everything except the steaks, salt and oil. Rub 1 tablespoon of the spice mix on each side of the steaks and let stand at room temperature for 1 hour.

Season the steaks with salt. In a large cast-iron skillet, heat the oil until shimmering. Add the steaks and cook over moderate heat, turning once, until medium-rare, 6 to 7 minutes per side. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steak off the bone, slice across the grain and serve.

MAKE AHEAD The spice rub can be stored in an airtight container for up to 1 month.

Indian-Spiced Chicken with Tomato and Cream

This issue of Bon Appetit really was great. So far, each recipe I have made has been really good, and this one did not disappoint. I used 1.5 lbs of chicken breast with 1 lb of drumsticks instead of 3 lbs of legs. I then shredded the chicken breasts when I took the bones out and it added such a nice texture. The sauce was great. As usual, I did not use the cream. I replaced it with extra tomato purée.

INGREDIENTS

3 tablespoons ghee (clarified butter) or vegetable oil
6 chicken legs (drumsticks with thighs; about 3 lb.)
Kosher salt and freshly ground black pepper
1 medium onion, finely chopped
4 cloves garlic finely grated
2 tablespoons finely grated peeled ginger
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
½ teaspoon ground coriander
¾ teaspoon cayenne pepper
¾ teaspoon ground cardamom
8 cups low-sodium chicken broth
¾ cup canned tomato purée
½ cup heavy cream
1 pound small Yukon Gold potatoes, sliced ¼” thick
Plain yogurt, torn fresh mint, and naan, flatbread, or cooked rice (for serving)

PREPARATION

Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes. Transfer to a plate.

Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1½–2 hours.

Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30–45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.

Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.

Black Bass with Warm Rosemary-Olive Vinaigrette

This recipe from Bon Appetit was a hit! My son loved it and even my wife raved about it and she's not a huge fish fan. I suggest that you roast the radicchio at 350 degrees till it browns lightly and wilts (about 15 minutes or so). Drizzle it with olive oil and season it was some salt and pepper. It softens the bitterness.

I was not able to find oil cured olives, but I found these really nice dried cured olives and it worked well. This recipe also keeps well for leftovers the next day.

2 tablespoons olive oil
4 4–5-oz. black bass fillets, skin lightly scored
Kosher salt and freshly ground black pepper
2 cloves garlic thinly sliced
3 tablespoons black oil-cured olives, pitted, coarsely chopped
1 tablespoon fresh rosemary leaves
½ cup fresh orange juice
1 small or ½ medium head radicchio, leaves torn into 1½” pieces (about 3 cups)

PREPARATION

Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and pepper and cook, skin side down, until skin is golden brown and crisp, about 5 minutes. Turn fish and add garlic, olives, and rosemary to skillet. Cook, stirring garlic, olives, and rosemary occasionally, until fish is opaque throughout, about 3 minutes.

• Add orange juice to pan and swirl to combine. Divide radicchio and fish among plates and spoon warm vinaigrette over top.

Quinoa Mushroom Soup

This recipe comes from Eating Well. I wasn't sure about this recipe but I was intrigued enough to try it. It was a nice hearty soup and was great for leftovers on cold days. I like how the earthiness of mushrooms gives them a "beefy"vibe.

Makes: 4 servings, 2 cups each
Serving Size: 2 cups
Active Time: 40 minutes
Total Time: 1 hour

INGREDIENTS
1/2 ounce dried porcini mushrooms
1 cup boiling water
1 tablespoon extra-virgin olive oil plus 2 teaspoons, divided
12 ounces mixed mushrooms (shiitake, oyster, cremini), thinly sliced
1/4 teaspoon freshly ground pepper, plus more to taste
1/4 cup dry sherry or dry vermouth
1 large onion, finely chopped
2 stalks celery, chopped
1 large carrot, halved lengthwise and thinly sliced
1/2 small red bell pepper, chopped
4 cups mushroom broth or low-sodium chicken broth
3/4 cup canned no-salt-added crushed tomatoes or tomato puree
1/2 cup quinoa
1 tablespoon dried marjoram or oregano
1 bay leaf
2 teaspoons reduced-sodium soy sauce

PREPARATION
Combine porcini and boiling water in a small bowl, cover with a plate and set aside for 20 minutes.
Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add fresh mushrooms, sprinkle with pepper, and cook without stirring for 2 minutes. Stir and continue to cook, stirring once or twice, until the mushrooms have given off their liquid and are well browned, about 4 minutes more. Add sherry (or vermouth) and cook, stirring, for 1 minute.

Add the remaining 2 teaspoons oil to the pot. Add onion, celery, carrot and bell pepper and cook, stirring frequently, until the onion is tender and translucent, about 4 minutes.

Meanwhile, line a sieve with a paper towel, place over a bowl and strain the porcini; reserve the liquid. Chop the porcini and add to the pot along with the strained liquid (discard the grit and dregs). Add broth, tomatoes, quinoa, marjoram (or oregano) and bay leaf; bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes. Remove from heat, stir in soy sauce and season with pepper.

Avocado-Hummus Dip

This recipe was contributed by Kay Chun to Food and Wine. My wife loved this! I was more so-so about this. I kept thinking that I like guacamole and I like hummus, but why do I want guac-flavored hummus? As I said, my wife loved it, so I know it's a solid recipe.

Time: 15 minutes

Amount: 2 1/2 cups

2 medium Hass avocados, peeled and chopped
One 15-ounce can chickpeas, drained and rinsed
1/4 cup fresh lemon juice
1 1/2 tablespoons tahini (sesame paste)
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
Freshly ground pepper
Assorted crudités, bread and tortilla chips, for serving

In a food processor, puree the avocados with the chickpeas, lemon juice and tahini. Add the 1/2 cup of oil and puree until smooth; season with salt and pepper. Transfer the dip to a bowl, drizzle with olive oil and serve with crudités, bread and chips.

Beef Jerky

This recipe comes from Food and Wine. I admit it, it was probably user error, but this recipe was not my favorite. I love coffee flavored things (usually desert items). I love licorice, black licorice is amazing! I like Asian foods of all kinds. And yet, I was totally underwhelmed by the jerky. It wasn't bad, but it just wasn't great jerky. I think I let the soda and coffee cook too long. It didn't reduce by half in 10 minutes so I let it cook longer. That could have been the issue because the jerky was a little salty and didn't have the sugary spicy licoricey flavor I was expecting.

ACTIVE: 30 MIN
TOTAL TIME: 10 HRS
SERVINGS: MAKES ABOUT 3/4 POUND

1 1/2 cups brewed strong coffee
1 1/2 cups Coca-Cola
2 whole star anise pods
2 cups soy sauce
1/2 cup Asian fish sauce
1/2 cup fresh lime juice
1/4 cup sambal oelek
2 pounds trimmed beef top round or bottom round, about 1 1/2 inches thick

In a saucepan, boil the coffee, Coca-Cola and star anise until reduced by half, 10 minutes; pour into a large bowl and let cool to room temperature, stirring often. Add the soy sauce, fish sauce, lime juice and sambal oelek and stir well.

Cut the meat into 1/4-inch-thick slices, either with or against the grain.

Add the beef to the marinade, a few slices at a time, stirring well to coat each slice with the marinade. Cover and refrigerate for 6 to 8 hours.

Preheat the oven to 200°. Set a large wire rack on each of 3 large rimmed baking sheets. Remove the beef from the marinade and pat dry with paper towels. Arrange the beef on the racks, leaving 1/4 inch between slices. Bake for about 4 hours, until the jerky is firm and almost completely dry, but still chewy. Let cool completely on the racks before serving.

MAKE AHEAD The dried-beef jerky can be refrigerated in an airtight container for up to 6 weeks.