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I love a simmering pot on the stove of anything that permeates the house with a homey smell of tantalizing deliciousness – is that a word? I don’t care, but this recipe does the trick.

• 1 bag of white beans
• 8 cups fresh chicken stock
  (see previous recipe)
• 1 onion, chopped
• 1 roasted chicken, meat torn into bite size pieces
• 2 ribs of celery, chopped
• 2-7 oz. cans diced green chilies
• 2 tsp of ground cumin powder
• 2 tbsp crushed garlic
• salt and freshly ground pepper to taste

Soak the beans in water with a tsp of salt, covered by 1 inch overnight in a large bowl. In the morning, rinse the beans and place in a pot, cover with the homemade chicken stock and bring to a boil. Reduce heat to a simmer and cook on low for 3 hours until beans are soft.

Chop the celery and onion and add to the beans, cook for an additional 30 minutes. Next add the roasted chicken, green chilies, cumin, garlic and salt and pepper to taste and cook on low for another 30 minutes.

Tags: chicken, green chilis, white beans
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OK, this is my take on a delicious Mexican favorite of mine. Instead of the flaky, crisp dough usually associated with these I use a store bought pizza dough. I roll it out and coat with cornmeal. I use Pillsbury pizza or bread dough from the refrigerator section of market. This recipe makes two large entrees for dinner. Add a salad to the mix and you’re set!

• 1 onion, chopped
• 1 lb ground chuck
• 1- 8 oz. can of tomato sauce
• 2 tbsp crushed garlic
• 3 tbsp ground chili
• 1 tbsp ground cumin
• 1 tsp cayenne pepper
• 1-8 oz. can of corn kernels
• 1-8 oz. can of red beans
• 1 cup crushed tortilla chips
• 1/4 cup water as needed
• 1 can of pizza/bread dough

Preheat the oven to 350˚.

In a large stock pot over high heat add the oil, onion, beef and brown. Drain the grease and add the other ingredients, mix thoroughly. If too thick, add the water as needed to thin slightly, but not too much. Let cool to room temperature.

Roll out the dough on a surface covered with cornmeal. Slice into two squares and fill each with half the beef and bean mixture, positioning mixture more to one side. Fold over the other side and crimp the edges to seal all the contents.

Cut several small slices into the tops of each to vent. Cook for 20 minutes or until golden brown. Serve with a salad and enjoy!

Tags: Beans, beef, spicy
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Well it’s been a while since I posted here due to my work load and frankly, after 3 months of consistently posting daily, I got a little burnt out.

So I am back and believe I will be writing every Monday and possibly Friday to keep this site fresh.

Let’s start with the flap steak. Like skirt or flank steak, flap meat flavor gets enhanced from marinating and being cooked on high, dry heat, whether grilled, broiled, pan-fried or stir-fried. It’s important to cut the meat very thinly across the grain, too.

Marinade:

• 12 Mexican limes juiced or 3 regular limes
• 1 bunch of cilantro
• 1 onion
• 2 tbsp of olive oil

Blend the above ingredients in a food processor until pureed. Place the flap steak in a Ziplock bag and pour marinade over. Seal the bag, pushing excess air out of the bag and let marinate for at least an hour.

Set the grill to high and cook to desired doneness. Let meat rest before slicing and cut thin.

I like to serve this with a starch and potato gnocchi drenched in pesto is a nice combination. Serve with sliced lemon to squeeze over gnocchi and enjoy!

Tags: flap steak, gnocchi
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I’m not really a big fan of deep frying, but done well it can be so delicious. I guess it’s the clean up that is a deterrent. This recipe takes potato chips often found from the kitchen cabinet and adds a special crunch to the fresh fish filets. The cheesy egg mixture to coat the chips with fresh parsley adds a subtle flair to the palette. This is delicious just as is, but top each with a nice Remoulade sauce and a fresh cole slaw with a fruit touch and you have a great meal.

• 1 lb cod filets
• flour
• 2 eggs, 2 tbsp water
• 1/4 cup chopped parsley
• 1/2 cup Parmesan cheese
• 2 cups potato chips, crushed
• vegetable oil for frying
• Remoulade sauce (see recipe)

In a deep frying pan or pot of your choice add the vegetable oil and heat for frying. Crush the potato chips to small flakes and set aside in a bowl. In a mixing bowl whisk the eggs and water. Chop the parsley fine and add to egg mixture. Add the Parmesan cheese and mix the egg mixture thoroughly to incorporate completely. Dredge the cod in the flour to dust, shake off excess. Coat the floured cod in the egg mixture and drain off extra egg. Next, roll in the chips to coat completely and set aside on a plate for frying. Continue with all filets.

Fry the cod filets about 3 minutes per side depending on thickness of the fish and chip coating is a golden brown. Serve with Remoulade on top of each and a fresh cole slaw.

Tags: cod, fish, potato chips
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The other day Dave decided to use the Ahi we had for a quick lunch, but wanted to add something different. He thought about a Remoulade sauce and this was just an incredible match up. The spicy, hot blackened seasoning, crispy seared edges and the creamy texture of the tangy sauce made this memorable to say the least. Here it is in full.

Ahi tuna slices, 1/4″ thick

Spice rub:

• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/8 tsp powdered ginger
• 1/8 tsp black pepper
• 1/8 tsp oregano
• 1/8 tsp fennel seeds
• pinch of ground clove
• 1/4 cup melted butter

Remoulade sauce:

• 2 hard boiled egg yolks, sieved
• 2 cloves of crushed garlic
• 1 1/2 tbsp Dijon mustard
• 1 1/2 cups mayonnaise
• 1 tbsp Worcestershire sauce
• 1 tbsp paprika
• 1 1/2 tbsp horseradish
• Dash of Tabasco
• 2 tbsp white vinegar
• 1/4 cup finely chopped parsley
• salt and freshly ground black pepper, to taste

Place a frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated. Grease Ahi pieces in melted butter and then coat with spice mixture on both sides. Sear on high heat each side no more then 30 seconds, 1 minute to cook through well.

For the sauce:

For the boiled eggs: place in a saucepan, cover them with cold water, not too deep. Do NOT salt the water. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes. When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. This works every time with no green or gray colored yolks, just the perfect dark yellow. When these are cooled slightly, peel and force the boiled yolks through and sieve into a mixing bowl.

Add the remaining ingredients and whisk thoroughly to incorporate completely. Nap the sauce over each piece of seared, blackened  Ahi.

Tags: fish, remoulade
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This is a simple recipe with a lot of flavor. Serve with rice and steamed vegetables.

• 2 tbsp vegetable oil
• 2 pork loin chops, 3/4″ thick
• 1/4 cup chicken broth
• 1 tbsp extra crunchy peanut butter
• 1 green onion, sliced thin
• 1 tsp soy sauce
• 1 tsp lemon juice
• 1 crushed garlic clove
• 1 tsp fresh ground ginger
• 2 tbsp chopped peanuts
• chopped cilantro

In a large skillet over medium heat add the oil. Salt and pepper the chops on each side and pan fry for 5-7 minutes, turn then fry for another 5-7 until desired doneness. Remove from pan and keep warm.

In the same skillet mix in the chicken broth, peanut butter, soy sauce, onions, lemon juice, garlic and ginger. Cook until lightly thickened, about a minute or two. Serve over pork chops, garnish with chopped cilantro and chopped peanuts.

Tags: peanuts, pork
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This is a quick and easy meal for lunch or dinner. I like to use ground turkey instead of ground beef occasionally and this works well. I also use the Jiffy Corm Muffin mix to spread over the top of the meat and bean mixture.

• 1 lb ground turkey
• 1 onion, chopped
• 1 tbsp chili seasoning
• 1 tsp ground cumin
• 1-8oz can tomato sauce
• 1 can kidney beans
• 1 pkg. “JIFFY” Corn Muffin Mix
• 1 egg
• 1/3 cup milk
• 1-8oz can whole kernel corn
• 1/2 cup shredded cheddar cheese
• 3 green onions, chopped

Preheat oven to 350˚.

Brown the ground turkey with the onions. Next add the chili, cumin, tomato sauce and beans. Combine thoroughly and cook for 5 mintues on low. Next, pour into a 2 quart casserole.

In a mixing bowl add the corn muffin mix, egg, milk. Mix thoroughly and then add the corn kernels. Stir to incorporate. Spread the muffin mixture over the top of the chili mixture. Bake fo r40 minutes until the center is firm to the touch.  Next sprinkle the cheddar cheese on top and bake for 5 more minutes. Remove from oven, top with chopped green onions and serve.

Tags: corn muffin, ground turkey, Mexican
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I’m sure this isn’t original, but I wanted to make chilies rellenos one day , and I also wanted a meat dish. I didn’t have any marinated steak, but I did have hamburger. So the idea to make these came about. I served these over rice and a nice garden salad.

Meatballs:

• 1 lb ground beef
• 1-4oz can whole green chilis
• 1/2 lb pepper jack cheese
• 1/3 cup bread crumbs
• 1/4 cup milk
• 1 tbsp parsley
• 1 tsp ground cumin
• 1 egg

Preheat oven to 450˚.

In a mixing bowl add bread crumbs, milk, egg, parsley, cumin and ground beef. Mix thoroughly and divide this into 10 portions.

Next, cut the green chilies lengthwise into 10 strips, about an inch wide – cut and reserve the extra pieces for the following sauce. Cut the cheese into 10 cubes, each 3/4 inch in size. Wrap each cheese cube with a chili strip and then mold the meat mixture around to completely cover the chili/cheese cube.

Place the meatballs in a rimmed baking sheet and bake for 20 minutes or until browned. Remove from oven and place in a 2 quart casserole. Pour the sauce over the meatballs and bake for another 20 minutes uncovered.

Sauce:

• 1 onion chopped
• 2 cloves of crushed garlic
• 1 tbsp vegetable oil
• 1 lb can of cut tomatoes
• 1/2 tsp ground cumin
• 1 tsp dry oregeno
• salt and freshly ground black pepper
• reserved green chili pieces, chopped

Place all the above ingredients in a sauce pan and and cook over medium heat until reduced by half. Take care to stir often. Pour this sauce over the meatballs.

Tags: green chilis, meatballs
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The smell of a good curry reminds me of an exotic place in time, although it is extremely multi-faceted in flavor, it is a fairly simple dish. The intensity of heat is much heavier in Indian curry as opposed to Chinese curry. Two of my favorite Indian restaurants in San Diego are Monsoon and Bombay, both own by the same proprietors, both exceptional in menu, flavor and decor. In this recipe I like the sweetness of the apple that offsets the curry spices.

• 2 tbsp butter
• 2 skinless chicken breasts, cut into 1/2″ pieces
• 1 cup basmatti rice
• 1/2 cup chopped onion
• 1 tsp crushed garlic
• 1 medium sized apple, peeled, cored and cut into 1/4 inch cubes
• 2 tsp Indian curry powder
• salt to taste
• 1 1/2 cups water
• 1 bay leaf
• 3/4 cup thawed frozen peas

In a large frying pan melt half the butter. Add the chicken, rice, onion, garlic, apple, curry powder and salt. Cook this briefly, stirring and turning to lightly brown. Add the water and bay leaf. Bring this to a boil while stirring. Cover tightly, lower the heat to simmer and cook for 20 minutes. Remove from heat and add the peas and the remaining butter. Remove bay leaf and fluff with a fork to mix thoroughly.

Tags: apple, chicken, curry, peas
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Every once in a while I like to swap out barley for rice. It is super nutritious, full of fiber and chewy. Mixed here with these amazing middle eastern spices and chicken you have a wonderful meal.

• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp dried mint flakes
• 1/4 tsp garlic powder
• 1/4 tsp cayenne powder
• 6 skinless chicken thighs
• 1/2 tsp vegetable oil
• 1 1/2 cups chopped onion
• 1 cup chopped red bell pepper
• 1 tbsp soy sauce
• 3 1/2 cups chicken broth
• 1 1/4 cups uncooked pearl barley
• 1 14oz can diced tomatoes, drained
• 6 tbsp chopped green onions

Combine the first seven ingredients in a small bowl and rub the chicken thighs with half of the spice mixture. Heat the oil in a large skillet over medium heat and cook the chicken until browned on each side. Remove from pan and set aside.

Spray pan with Pam and add the onion, bell pepper and soy sauce. Cook over medium heat for several minutes until slightly brown. Add the broth, barley tomatoes and remaining spice mixture. Place the 6 chicken thighs in between the vegetable mixture evenly. Bring this to a boil, reduce heat to simmer, cover and cook for 55-60 minutes. Let stand 15 minutes to completely absorb all liquids. Sprinkle with the green onions and serve.

Tags: barley, chicken, spicy
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