Lime in the salsa mexicana and squeezed over the diced avocado to slow oxidation.
The black beans were homemade as well onion and garlic sauteed in bacon grease cooked beans added with a little water. Salt, pepper and a bit of cumin then mashed. I love black beans
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I am a huge fan of chipotle chilis and they are really nice with fruit. A friend of mine made a chipotle/blueberry bbq sauce that was amazing. I can imagine the flavor of chipotle and raspberry is equally delicious.LBHS owner/friend gave us a 12 pound bucket of fresh raspberries. They had already been washed so needed to be processed quickly. I put most of them in the freezer, but saved out enough to make a nice raspberry chipotle BBQ sauce. Fruit up front, heat at the back - yummy!
I like cooking with chipotles. Unfortunately, the commercial chipotle hot sauces I've tried taste like what I suspect licking an old ashtray tastes like....I am a huge fan of chipotle chilis and they are really nice with fruit. A friend of mine made a chipotle/blueberry bbq sauce that was amazing. I can imagine the flavor of chipotle and raspberry is equally delicious.
Starting when I was 29, I lived several years with a Shoshone Indian girl ten years younger than me. Her older brother was totally worthless when it came to holding a job, but he could scare up a trout in a mud puddle or a deer in an oleander bush.This past weekend while brewing an IIPA I was able to toss a freshly corned venison rump into the crockpot of stock from last winter's venison ham... :rockin: People who think that venison will always taste gamey or is just good for making sausage are sorely mistaken.
I also wonder what ever happened to her; looking back I now realize she was probably the love of my life. But that's a different subject altogether...
App is doing some strange things this morning! See BUCKNUTS 2 posts above. Did the same to me last page. Oh Well.
Let the FOOD PORN CONTINUE.
Passedpawn, your photos always make me salivate!
Glorious brother passedpawn!
Haven't done marsala in a while! Added to my que.
I don't spend much time in the past. I'll rumage around in it now and then for an anecdote, but I don't brood...Don't do that too much. You can't go home again you know, and I think too much "looking back" can lead to regret and second-guessing, which isn't fair to yourself.
I've very happy to contribute to Melana's marvelous thread.
I went to look for the recipe I used to use, but the web site seems to be gone. Anyway, the way I do it is easier than most methods, I think. I don't add any seasoning at all except the salt for brining the chicken. You can make this in less than 30 minutes, especially if you defrost/brine chicken overnite and buy precut mushrooms (I don't because I like to DIY). And it only gets one pan dirty.
1: cut chicken breasts in half the hard way, so they're half as thick; I used to pound with a rubber mallet, but slicing is easier.
2: brine for a couple of hours instead of dredging in flour (which is how most recipes go)
3: cook chicken a few minutes on each side in a bit of olive oil and butter till light brown; no need to cook thoroughly since the chicken will get cooked again at the end
4: cook mushrooms in the dirty pan. I put a clear cover over the pan full of mushrooms. You can tell when they start to give up their water because they stop sizzling, and the pan suddenly gets quiet. They are almost done - wait for them to get chestnut brown; you might have to do the mushrooms in two batches if you do 3 lbs like I do
5: with all the cooked mushrooms back in the pan, dump in the marsala wine, deglaze pan, and reduce the marsala a bit (2 or 3 minutes)
6: add cream, stir everything together, then add chicken, submerge and simmer for 5 minutes
If you've got any hints on improvements, I'd love to hear them.
Serve!
Thanks for sharing that! What ratio of marsala to cream do you use?
My Marsala uses less than half the bottle, flour, garlic, and only a little cream....
hmmm.........I like the flour on the chicken, but the rest sounds good. Will experiment!
Chicken parm over any pasta? Breadcrumbs? It is beautiful, but can't see through the sauce and string cheese....
May be too late now to do you any good, but game hens go well with orange sauces or glazes. A quick google will give you honey orange glazes, orange sauces with or without marmalade, etc.
Roasted chick peas with sriracha coating. I may never buy wasabi peas again!
link please!
Guajillo Chilaquiles. I wanted green chilaquiles my wife wanted these, obviously and as usual she got her way. I'm not complaining too much though they were delicious
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Why is it that I was about age 34 before I learned that you can eat nachos for breakfast if you call them chilaquiles?
Why is it that I was about age 34 before I learned that you can eat nachos for breakfast if you call them chilaquiles?
Roasted chick peas with sriracha coating. I may never buy wasabi peas again!
I just put a pound of dried chickpeas in to soak overnight. I hope I can find this recipe!
I like cooking with chipotles. Unfortunately, the commercial chipotle hot sauces I've tried taste like what I suspect licking an old ashtray tastes like....
Here's what I did. I used of can of chick peas, drained and rinsed, and spread them across a baking sheet. I set the oven for 150 degrees F and left it going while I did some morning errands. Returned to the peas about 4 hours later, tasted one for crunch and decided it was time to add some sauce. I mixed 1 part flour and 4 parts Trader Joes sriracha (more runny than the popular "rooster sauce" ) and stirred my peas in. I got everything coated nicely, spread across the pan, and turned the heat up to 200 for 30 minutes. I tasted a couple and they were a little soft (presumably from taking in moisture from the sauce) so I gave it ten more minutes.
I may try "double dipping" them next time, as they are crunchy but don't have the flavor punch I was expecting. I may also try throwing them in at a higher heat after adding sauce, just to see if I can do the drying without losing the flavor. My apartment smelled strongly of sriracha while they cooked, so I'm sure I lost a lot of flavor.
Have you tried "La Costeña" brand products; they're from Mexico? I've been using their chipotle sauce and canned chipotles for years when making chili. I absolutely love them.
Some oatmeal raisinettes for company tonight. Just had the bakers sample while it was warm and chewy and now I really want to open a stout!
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Attached is what it looked like when I was done cooking it. Came out stellar, but the wife wouldnt go near it!
that looks seriously delicious
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