SierraCook
Master Chef
I remembered that I had some pork chops in the refrigerator. So, I had them with asparagus and rice. Also, I did have one of Alix's muffin before dinner.
What's for dinner? Sunday, January 25th.
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I remembered that I had some pork chops in the refrigerator. So, I had them with asparagus and rice. Also, I did have one of Alix's muffin before dinner.
JohnL
Head Chef
Tonight was leftover wings and shrimp,
But now I have a frozen apple pie in the oven that I'll be having with vanilla ice cream.
But now I have a frozen apple pie in the oven that I'll be having with vanilla ice cream.
Constance
Master Chef
Kim cooked such a filling brunch that we are jusr snacking tonight.
He made scrambled eggs with sour cream and Cheese Whiz, fried sausage, biscuits and gravy. I got to eat half a hot biscuit with comb honey melting on top....OMG!
He made scrambled eggs with sour cream and Cheese Whiz, fried sausage, biscuits and gravy. I got to eat half a hot biscuit with comb honey melting on top....OMG!
babetoo
Chef Extraordinaire
had an egg, piece of sausage, piece of toast, and a glass of milk. could only finish the milk. probably not good with a cold, but i think it is an urban legend
MexicoKaren
Head Chef
I got very ambitious today and decided to make a chicken mole verde - we had company for dinner. Whew! Not sure it was worth the long process, but it was good. Served with tortillas, Mexican-style rice and fruit salad (papaya, mango, kiwi and melon). Key lime pie for dessert. Here's the recipe...I think I would use fewer serrano chiles or else take out the seeds and membranes first. It had alot of heat, which I think overwhelmed the other, more delicate flavors, like the pepitas. And if you decide to do this, BE VERY CAREFUL doing all the blending; more than half a cup at a time and you'll have hot mole all over the kitchen (and yourself). Oh, and it is REALLY GREEN...
Pollo en Mole Verde
(Chicken in Green Mole)
For the chicken:
1 whole chicken, cut into serving size pieces
1 small onion
1 medium carrot, cut into chunks
1 clove garlic, peeled
1 sprig cilantro
For the mole:
3/4 cup ground toasted pumpkin seeds (called pepitas, sold ground, or grind them yourself)
8 medium-size tomatillos, cut into quarters
1/2 medium onion, coarsely chopped
2 large cloves garlic, peeled and halved
4 serrano chiles, seeded or not, according to taste (seeds are the hottest part of chiles)
4 poblano chiles, skinned, seeded and chopped (See Note)
4 romaine lettuce leaves, chopped
3 sprigs cilantro
3 sprigs epazote (some people use parsley instead)
4 cups chicken stock, strained, from cooking the chicken
1 Tablespoon vegetable oil
Preparation:
Place the chicken, onion, carrot, garlic, and cilantro, along with salt to taste, in a stockpot with water to cover. Cook until tender, about 40 minutes, removing the white meat after 25-30 minutes so that it does not overcook and become rubbery. Remove from heat and set aside while you make the mole.
Put the tomatillos, onion, garlic and serranos in a saucepan with two cups of the strained chicken broth. Bring to a boil and simmer for about five minutes, until the tomatillos become soft. Transfer this to a blender container, add the chopped poblanos and lettuce and puree until smooth. Add the ground pumpkin seeds, cilantro and epazote or parsley and puree again. Transfer this into a saucepan in which you have heated the vegetable oil, and stir continuously as you gradually add the remaining two cups of strained chicken stock.
Simmer over low heat about thirty minutes, stirring frequently to make sure that the sauce doesn't burn or stick. Taste for salt. Serve in soup or stew bowls: place a piece of chicken in each bowl, ladle the mole over it, and accompany with plenty of warm tortillas.
NOTE: To remove the skins from poblano chiles, roast them over a gas flame or in a broiler, turning until they are charred all over. Then wrap them in paper towels for 10-15 minutes. This loosens the skin and makes them easy to slide off under a stream of running water.
Pollo en Mole Verde
(Chicken in Green Mole)
For the chicken:
1 whole chicken, cut into serving size pieces
1 small onion
1 medium carrot, cut into chunks
1 clove garlic, peeled
1 sprig cilantro
For the mole:
3/4 cup ground toasted pumpkin seeds (called pepitas, sold ground, or grind them yourself)
8 medium-size tomatillos, cut into quarters
1/2 medium onion, coarsely chopped
2 large cloves garlic, peeled and halved
4 serrano chiles, seeded or not, according to taste (seeds are the hottest part of chiles)
4 poblano chiles, skinned, seeded and chopped (See Note)
4 romaine lettuce leaves, chopped
3 sprigs cilantro
3 sprigs epazote (some people use parsley instead)
4 cups chicken stock, strained, from cooking the chicken
1 Tablespoon vegetable oil
Preparation:
Place the chicken, onion, carrot, garlic, and cilantro, along with salt to taste, in a stockpot with water to cover. Cook until tender, about 40 minutes, removing the white meat after 25-30 minutes so that it does not overcook and become rubbery. Remove from heat and set aside while you make the mole.
Put the tomatillos, onion, garlic and serranos in a saucepan with two cups of the strained chicken broth. Bring to a boil and simmer for about five minutes, until the tomatillos become soft. Transfer this to a blender container, add the chopped poblanos and lettuce and puree until smooth. Add the ground pumpkin seeds, cilantro and epazote or parsley and puree again. Transfer this into a saucepan in which you have heated the vegetable oil, and stir continuously as you gradually add the remaining two cups of strained chicken stock.
Simmer over low heat about thirty minutes, stirring frequently to make sure that the sauce doesn't burn or stick. Taste for salt. Serve in soup or stew bowls: place a piece of chicken in each bowl, ladle the mole over it, and accompany with plenty of warm tortillas.
NOTE: To remove the skins from poblano chiles, roast them over a gas flame or in a broiler, turning until they are charred all over. Then wrap them in paper towels for 10-15 minutes. This loosens the skin and makes them easy to slide off under a stream of running water.
merstar
Head Chef
- Joined
- Aug 31, 2004
- Messages
- 2,002
Salmon with a glaze of white wine/dijon mustard/fines herbes/lemon pepper and other spices/herbs. Served with a baked potato. Skipped the green vegetable tonight.
Vanilla Bean
Master Chef
Here is what we had last night. I didn't have cauliflower on the side, just made enough corn for two. On top of my chicken breast, I used sliced, roasted red pepper and provolone cheese!
My dinner
His dinner
