Pan fried chicken thighs, green beans with roasted pecans

Green beans are microwaved covered 2 minutes with 2T water. Pecans toasted in a pan, green beans added to pan with butter, flipped around to coat, 1T rice vinegar added. 

Thighs flattened. Dixon medium hot chile powder with s/p added to both egg drench and flour dredge. 

Asian style beef noodle soup


One can hardly go wrong with Tony's beef stock. It is great by itself. Here the vegetative additions punch out the profile buttressed with great beef steak, the usual Asian aromatic enhancements of grated garlic and ginger, and the customary Japanese flavorings, soy sauce, sake, mirin and sugar. 

Tofu is wonderful here. Whereas bok choy contributes its unique flavor, tofu absorbs all the liquid amalgamated flavors. I do not know why people are against tofu, as flavor sponge it cannot be said tofu is bland because it is not. 

Bacon potato tots

The idea copies commercial Tater Tots and is based on gnocchi. Shredded potato boiled to softness mixed with beaten egg and minimal flour, say, two tablespoons for one large Russet potato. Bacon with Dixon chile powder included with s/p These were sprayed with Pam and then baked, and frankly the texture is not so good as frying would be. They are very good tasting, but these could be better. 

Pork green chili, poblano and Anaheim chiles

pork spare ribs

Roasted, covered with plate to steam ↑
Sweated for 20 minutes to loosen skin ↓

Skin peeling off ↑
Pile of peeled chiles ↓

Not shown, full tablespoon cumin powder for Old World flavor, a lot for a very strong spice. To round the chile profile generous rounded two tablespoons of Dixon medium hot  chile powder. Even then the chili is insufficiently hot so two small pantry tins of diced jalapeño pepper is added to make the whole pot more interesting, to suit myself, this might not be so desirable for families unused to this sort of heat. 

Also not shown, a whole onion and two crushed garlic cloves, bay leaf, masa harina to finish for thickening.

This is a pork-heavy batch. There is no coriander nor tomatillo. No cheese is added at service.

The tortillas contain lard. They are fried on medium high for only a few seconds each side. They are soft and wonderful straight out of the pan.

The chili is obviously red and not green. So called because green chiles are the chief flavor component, the color is red due to tomato. Red chili is chili con carne made with ground beef, sometimes with beans, and flavored with paprika, the type chili spread over hot dogs and used with sloppy Joes and such eaten with saltine crackers. 

Fish tacos (trout, soft wheat tortillas)

1 C flour
2 T lard
3/4 C water
2 t baking powder
1/2 kosher salt

They needed something. 1 jalapeño diced and added to tomato and onion. 

The only sauce is sour cream and lime juice on avocado and on the fish.

You cannot buy anything so good as this. The fish and the tacos right out of the pan. No dreadfully overcooked fish, no messing around with pre-made tortillas.

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