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Recipes
Bite-Size Chipotle Chicken Soft Tacos (tinga de pollo)
By stancec44
Don't say we didn't warn you! These hors d'oeuvresize soft tacos will be gobbled up faster than you can say tinga...
- 1 1/4 to 1 1/2 pounds chicken breasts with skin and bones
- 5 cups water
- 1 large white onion, finely chopped and divided
- 2 large garlic cloves; 1 whole, 1 finely chopped
- 1 Turkish bay leaf
- Salt
- 1 pound plum tomatoes (about 4; see Cooks' notes)
- 2 tablespoons canola oil
- 1/2 teaspoon dried oregano
- 1 to 1 1/2 tablespoons finely chopped chipotle in adobo, including some sauce
- 24 (5- to 6-inch) soft corn tortillas
- 1/4 cup crumbled cotija or mild goat cheese
- 24 small sprigs cilantro
- Special Equipment
- Instant-read thermometer (optional); a 3-inch round cookie/biscuit cutter
Croque Madame Muffins
By stancec44
To make these easy croque madame muffins from Rachel Khoo, sliced bread is buttered then pressed into muffin tins
- For the cheese sauce
- 1 tablespoon unsalted butter (1/2 oz)
- 1 tablespoon all-purpose flour
- 3/4 cup plus 1 tablespoon lukewarm milk, preferably whole, plus more as needed
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup grated Gruyère or mature Comté cheese (or a strong hard cheese like Parmesan or mature Cheddar), plus more for sprinkling
- Salt and freshly ground black pepper to taste
- For the muffins
- 6 slices white bread, crusts removed
- 3 tablespoons unsalted butter (1 1/2 oz), melted, plus more for the tin
- 2 1/2 ounces ham, cut into cubes or thin strips
- 6 small eggs
Garlic Fried Rice (to go with tocilog)
By stancec44
"Garlic, onions, and lemon juice to add interest to plain white rice
- 1 cup uncooked white rice
- 2 cups water
- 1 teaspoon butter
- 1 clove garlic, minced
- 1 small onion, minced
- 1 tablespoon lemon juice
Vidalia Onion Rings with Beer Mustard
By stancec44
1. Make the beer mustard: In a small bowl whisk together the mayonnaise, mustard, agave, cinnamon, beer extract and...
- Beer Mustard
- 1 cup homemade or store-bought mayonnaise
- 1/2 cup Dijon mustard
- 2 tablespoons agave syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon beer extract
- Pinch cayenne pepper
- Onion Rings
- 2 large Vidalia onions
- 2 cups low-fat buttermilk
- 3 1/2 cups all-purpose flour, divided
- 1 cup rice flour
- 4 cups soda water
- One 16-ounce bottle of beer
- 1 teaspoon honey
- Kosher salt
- Vegetable oil for deep-frying
- Sri-Rancha (Ranch Dressing with some Siraracha in it)
Roasted Butternut Squash & Toasted Farro with Curried Brown Butter
By stancec44
For Jeanne and I, this turns out to be a complete meal (bread optional) even without any additional protein
- 1 medium butternut squash (about 2 lbs)
- 1 large shallot, thinly sliced (about 3/4 cup)
- Canola/Vegetable oil (T or 2?, I don't usually measure here)
- Spicy rub of some type* (t or 2?, again I tend not to measure this)
- 2 tablespoons butter
- 3/4 teaspoons madras curry powder
- 3/4 cups uncooked pearled farro
- 2 teaspoons white wine vinegar, plus more to taste
- 1 tablespoon extra-virgin olive oil, plus more to taste
- 1/3 cup sliced or chopped almonds
- 1/3 cup dried cherries, cranberries, or golden raisins**
- 2 cups greens (mizuna or arugula recommended)
- Some feta cheese, sliced
- Some quick pickled onions are good to add to this too.
Blue Cheese Dipping Sauce
By stancec44
Serve with Wings (Especially bourbon glazed ones)
- 8 ounces blue cheese (such as Maytag), finely crumbled (about 2 cups)
- 1 16-ounce container sour cream
- 1/3 cup chopped fresh Italian parsley
Pozole Rojo
By stancec44
Many pozole recipes call for canned hominy
- bunch mint (1 ounce)
- 1 bunch cilantro (1 ounce)
- 4 pound country-style pork ribs (not lean)
- 10 cups water
- 26 garlic cloves (about 1 1/2 heads), peeled, divided
- 1 (1/2-pound) white onion, quartered, plus 1/2 cup, chopped
- 1 teaspoon dried oregano (preferably Mexican)
- 5 whole black peppercorns
- 2 ounces dried guajillo or New Mexico chiles (6 to 9), wiped clean
- 1 1/2 ounces dried ancho chiles (2 to 4), wiped clean
- 1 whole clove
- 2 tablespoons vegetable oil
- 3 (15-ounce) cans hominy (also called pozole), rinsed and drained (See Note above) - or revive canned pozole as in recipe below
- Accompaniments: diced avocado; crema; queso fresco; thinly sliced iceberg or romaine lettuce; chopped white onion; sliced radishes; fried tortilla strips or chips; lime wedges; dried oregano; dried hot red-pepper flakes
Tacos with Pork in Green Sauce (Tacos de Cerdo en Salsa Verde)
By stancec44
The acidity of the tomatillos beautifully balances the fat of the pork shoulder in these tacos, so there is no need...
- For the pork in green sauce
- 1-1 ⁄2 lb. tomatillos (15 to 18), husked and rinsed
- 2 serrano or jalapeño chiles, stemmed
- 1 tsp. cumin seeds
- 3 allspice berries
- 1 whole clove
- 3 medium garlic cloves, peeled
- 1 ⁄2 cup coarsely chopped cilantro
- 1-1 ⁄2 tsp. salt, divided
- 3 lb. pork shoulder, cut into 1-inch pieces
- 2 Tbs. vegetable oil
- For the tacos
- 15 to 20 6-inch corn tortillas, warmed
- chopped white onion, for garnish
- chopped fresh cilantro, for garnish
- Mexican crema or sour cream, for garnish
Creamy French Dressing - Mine?
By stancec44
From my recipe file
- 1 c. mayo
- 2 Tbsp. sugar
- 2 Tbsp. cider vinegar
- 1 Tbsp. milk
- 1 tsp. paprika
- 1/2 tsp. dry mustard
- 1/4 tsp. salt
Azorean Kale, Sausage & Bean Soup
By stancec44
The Portuguese Table by David Leite
- 1 1/4 cup dried red kidney beans, rinsed and soaked overnight in water to cover by 3" (or check and used canned)
- 2 Tbsp. olive oil (or more if needed)
- 12 oz dried choruico, Linguica or dry cured smoked Spanish Chorizo, cut into 1/2" coins
- 2 large yellow onions, chopped
- 1 Turkish bay leaf
- 3 garlic cloves, minced
- 1/2 tsp. crushed red pepper flakes
- 4 c. been stock
- 1 1/2 lbs red potatoes, peeled and cut into 1/2" cubes
- 1/2 lb. kale, thick center stems removed, roughly chopped
- Kosher salt & fresh ground pepper