¡Rojas!

January 6, 2014
by Karen Quinones
comments 9
Mexican

DSC_0030RED CHILE AND CHEESE ENCHILADAS

Enchiladas can seem mundane, but if you make your own enchilada sauce they become something special.  Once you have tasted homemade enchilada sauce, you will never want anything else.  Patience is key with this recipe.

Time-1 hour and 30 minutes

Serving-4

Ingredients

1 package of California Chile pods 8 ounce

1  package of New Mexico Chile pods 8 ounce

12 corn tortillas

1 block of cheddar cheese 8 ounce shredded (mild or sharp)

1 block of pepper jack cheese 8 ounce shredded

2 shallots finely chopped

1/2 teaspoon of garlic powder

1/4 teaspoon of cumin

Kosher salt to taste

2 tablespoons of lard for frying

Cilantro chopped for garnish and freshness

Preparation

Fill a large pot of water and and bring to a boil.  Use gloves to remove the stems and seeds from the dried pods as best you can.  Once the water comes to a boil, turn off the heat and add the chile pods.  Allow the dried chile pods to rehydrate and soften.  Do not boil the dried pods just allow them to bathe in hot water.  This process should take about 20-30 minutes.

DSC_0002Add softened chile pods into a blender with 1-2 cups of water and blend until smooth.  Add as much water as needed to give a good sauce consistency.  The sauce can always be reduced if too much water is added.

DSC_0001After blending, force the sauce through a sieve with a rubber spatula to remove any remaining skin and seeds.  This is the time consuming part.  This process will need to be repeated several times depending on the size of your sieve.  Discard paste and seeds left behind and force the sauce through until you have a glistening red sauce.  You may need to occasionally add  water to help force the sauce through a sieve.

DSC_0005Pre-heat oven for 375 degrees.  Add garlic powder, cumin, and salt to sauce at low heat on stove top.  Stir occasionally to achieve desired consistency of sauce.  Melt lard in a small 8 inch non-stick frying pan on medium high heat, and fry the corn tortillas one at a time.  Fry approximately 10 seconds per side to make them pliable for rolling.  Rest corn tortillas on paper towels to soak up excess oil.

DSC_0004Gently lay each side of a corn tortilla on top of the sauce to coat the tortilla with enchilada sauce.  Fill the tortilla with shredded cheese and shallots and roll it loosely.  Repeat this until you have filled casserole dish with enchiladas.  Place an extra ladle of sauce over the enchiladas, and sprinkle cheese over the top.  Heat the enchiladas in oven for 15 minutes, or until cheese is melted.  Garnish with cilantro and serve with rice and beans immediately.

Cook’s Note

1.  When blending the chile pods, use the left over water from soaking the pods for added flavor.  Be careful adding hot liquid into a blender.  This can blow the lid off your blender and splash sauce all over your face and clothes.  I usually use this chile broth when it is luke warm.

2.  From time to time you will have slightly bitter tasting chiles.  I add no more than a teaspoon of sugar to the sauce to counter the bitterness.

3.  I prefer the mild flavor of shallots instead of onions.  Shallots tends to be more palatable for my kids.

4.  I recently made the switch to lard after discovering its health benefits.  However, you can certainly use canola or vegetable oil if you prefer.

5.  Inevitably you will have extra sauce.  The sauce is versatile and can be used in huevos rancheros, soups, chile colorado, or on burritos.  My husband looks forward to huevos rancheros the next morning.  It’s always a welcome treat when I can make multiple meals out of one sauce.

What is your favorite enchilada sauce recipe?

Pretty in Pink

December 13, 2013
by Karen Quinones
comments 9
Pasta

DSC_0103PENNE ALLA VODKA

My husband and I first tasted this dish 14 years ago while living in New York City.  I am a California native who believed Olive Garden was authentic Italian food.  Moving to New York changed my notion of Italian food.  We didn’t have a lot of money and I was afraid to order outside my comfort zone out of fear of wasting money.  However, I quickly realized you can never have a bad meal in New York.  We lived in the Bronx and frequently ate at a restaurant named Pasta Pasta.  One day, I decided to “walk on the wild side” and order something new.  The menu description read,  “Pancetta, vodka, and cream.”  How could that possibly be bad?  When the waiter placed the dish in front of me I was struck by its color.  I took one bite and was instantly in love.  I experimented quite a bit to capture Pasta Pasta’s version.  Now my family is completely hooked on this dish.  I find myself out of time in this holiday season, and I’m grateful for the ease and taste of this dish.  Perfect for a busy weeknight, and tasty enough for entertaining.  Buon Appeptito!

Time-30 minutes

Servings-4-6

Ingredients

1 pound of penne rigate

28 ounce can of crushed tomatoes

3-4 ounces of uncured pancetta or 3 slices of bacon chopped

1 tablespoon of olive oil

2-3 shallots chopped or to yield 1/2 cup

4 cloves of garlic minced

1/2 cup of vodka

1/4 cup of cream

1/2 cup of freshly grated parmigiano-reggiano

Pinch of crushed chili pepper

Chiffonade of basil

Black pepper to taste

3 tablespoons of kosher salt for pasta water

Preparation

Boil water in large pot for pasta.  Add olive oil and pancetta in a large skillet on medium heat.  Cook pancetta until lightly brown, about 5-8 minutes.  Add shallots and soften for 2 minutes.  Add garlic and cook for about 1 minute, or until aromatic.  Add crushed tomatoes, vodka, and crushed chili peppers and bring to boil.  Lower heat level to medium low and simmer for 10 minutes.  Once the pot of water has reached a rumbling boil, add salt and pasta to the water.  Cook pasta for 7 minutes to ensure al dente.  Add cream to the sauce 2 minutes before the pasta is finished.  Once pasta is cooked and strained, combine it with the sauce.  Turn off heat, and add parmigiano-reggiano, basil, and black pepper.

Serve with a rustic baguette, glass of wine, and garden salad.

Cook’s Note

1.  I ladle the pasta from the water using a slotted spoon to reserve the pasta water.  If my vodka sauce is to tight, I can add pasta water to loosen it.

2.  Brown the pancetta enough without burning because it will soften in the sauce.  Soft undercooked pancetta is not appetizing.

3.  I do not add salt to the vodka sauce.  The salted pasta water, pancetta, and parmigiano cheese add enough sodium to the dish.

4.  I love the mild onion flavor of a shallot, but an onion can be used in it’s place.

5.  I used pre-chopped pancetta and pre-shelled fresh garlic to save time.

What if I don’t eat pork?

1.  Leaving out pancetta or bacon will not drastically effect the dish.

What is your favorite pasta recipe?

 

Perfect Black Friday Meal

November 29, 2013
by Karen Quinones
comments 7
Thanksgiving

Turkey Pot PieTURKEY POT PIE

After spending an entire day in the kitchen the last thing you want on Friday is to fuss over food.  If your tired of the turkey sandwich like I am you will appreciate this recipe.  It’s all your Thanksgiving left overs in a cute little package.

Time-45 minutes

Serving-4-6

Ingredients for Turkey Pot Pie

2 Tablespoons of unsalted butter

1 Tablespoon of vegetable oil

1 large shallot chopped

2 medium carrots diced into 1/2 pieces

1 cup of frozen peas

2 1/2 cups of shredded left over turkey

1 cup of homemade left over gravy

Left over mashed potatoes

2 (9 inch) store-bought roll out pie dough

1 egg beaten with 1 Tablespoon of water (egg wash)

Preparation

Preheat oven to 400 degrees F.  In a large skillet heat oil and butter over medium-high heat.  Add carrots and sauté for 2-3 minutes.  Add frozen peas and sauté for 1 minute.  Add shallots and sauté until softened.  Incorporate turkey and gravy into the same skillet until the filling looks moist.  Remove from heat and set aside.  Line pie dish with bottom crust then add filling.  Add a layer of mashed potatoes on top of filling similar to a shepherd’s pie.  Finish with top pie crust, brush with egg wash and make slits for venting.  Bake in oven for 30 minutes or recommended time on box instructions.

How do I make this gourmet?

1.  Make your own pie crust.

2.  Homemade gravy is what makes this dish special.  The turkey recooks in it’s own fat again and it takes on a confit flavor profile.

3.  You can use pearl onions in place of shallots.

What is your favorite left over recipe?

Pork, it’s what’s for dinner

November 12, 2013
by Karen Quinones
comments 6
Pork


DSC_0109   

RASPBERRY BALSAMIC GLAZED PORK CHOPS WITH MASHED POTATOES AND BROCCOLETTE

Believe it or not, this can be a weeknight meal.  This dish is a jazzed-up, pork chop and mashed potato dinner that takes no extra time.

Time-35 minutes

Servings-4

Ingredients for Pork Chops and Glaze

4 Bone in loin cut Pork Chops 1 inch thick

1 cup of Balsamic Vinegar

1/2 cup of Seedless Raspberry Jam

Canola oil to coat 13 inch non-stick skillet

Salt and pepper to taste

Ingredients for Mashed Potatoes

5 Yukon Gold Potatoes

3 Tablespoons of unsalted butter

1/2 cup of milk (1% or whole milk is fine)

1/2 cup of low sodium chicken stock

Salt, Pepper, and Garlic Powder to taste

Chives for garnish if your feeling fancy

Ingredients for Broccolette

2 bunches of Broccolette

1 Tablespoon of olive oil

1/2 shallot sliced

3 garlic cloves smashed

pinch of crushed red pepper

Salt to taste

Pork Chop Preparation

Season the pork chops with salt and pepper on both sides.  Add enough oil to coat a 13 inch nonstick skillet.  If you have a smaller skillet you will have to work in batches.  Do not crowd your skillet with too many pork chops.  Heat oil to almost smoking.  Add pork chops and fry at medium-high heat for 5-7 minutes, or until nicely brown, on each side.

Raspberry Balsamic Glaze Preparation

Add the balsamic vinegar and raspberry jam to a sauce pot and bring to a boil.  Lower the heat to medium, and reduce sauce for about 20 minutes.  Turn off the heat and the sauce will naturally thicken into a loose glaze.

Mashed Potatoes Preparation

Cut each potato into 4 pieces and place them into a pot.  If you have a potato ricer to mash your potatoes, it will remove the skins.  If not, peel the potatoes before cutting them.  Fill the pot with water until just above the line of the potatoes.  Add salt and boil the potatoes for 2o minutes.  Strain the potatoes and discard the water.  Mash the potatoes into a serving bowl.  Use a potato ricer for smoother mashed potatoes.  Warm the milk, chicken stock, and butter in the same pot used to boil the potatoes.  Once this mixture is melted together, stir it into your potatoes for the desired consistency.  You may not need the entire mixture.  You can add extra mixture if your potatoes become too dry.  Season the mashed potatoes with salt, pepper, and garlic powder to taste.  Garnish with chopped chives.

Broccolette Preparation

Fill an 11 inch wide skillet with water about half way, and bring to a boil.  Add broccolette and boil for 1 minute or less.  Remove broccolette from water and set aside.  Clean and dry your skillet.  On medium heat, add olive oil and garlic.  Remove and discard garlic from oil once it begins to brown, or after approximately 45 seconds.  Add shallot and broccolette, and sauté in oil for 1-2 minutes.  Think of this as lightly dressing the vegetable with the tasty oil.  Season with salt and crushed red peppers to taste.

Time Saving Tip

If you prepared this recipe in the order it is written, it would take over an hour to complete.  Multitasking is essential to expedite this meal.  This is my strategy to cook this meal in 35 minutes:

  1. Start boiling the potatoes, prepare your glaze, and boil the broccolette at the same time.
  2. Slice shallots and smash your garlic, and set aside.
  3. Strain potatoes and turn off glaze reduction.
  4. Season and fry pork chops.
  5. Finish mashed potatoes.
  6. Remove pork chops from skillet.
  7. Sauté broccolette.
  8. Plate completed dish.

What if I don’t eat pork? 

This glaze would be great with a bone in, skin on chicken breast or thigh.

How can I save even more time?

  1. Use pre-packaged salad mix in place of a cooked vegetable.
  2. There is no shame in using instant mashed potatoes if you are pressed for time.

How do I make this healthier? 

  1. Use boneless, fat trimmed, pork loin chop.
  2. Bake the pork chop instead of frying.
  3. Omit the mashed potatoes, but keep the vegetable.
  4. Reduce the amount of butter in the mashed potatoes to 2 tablespoons, and don’t use milk.

How do I make this gourmet? 

  1. Brine your pork chops the night before to ensure the juiciest chop ever!
  2. Use homemade chicken stock in the mashed potatoes.

DSC_0123

What’s for dinner?

November 9, 2013
by Karen Quinones
comments 9
Uncategorized

What’s for dinner? This is the dreaded question which inspired me to start this blog.  I am not professionally trained in the culinary arts.  However, I have spent a lot of time “in the trenches” figuring out how to get a delicious meal on the table without relying on too much pre-packaged foods or delivery.  I have to admit I love fast food for it’s convenience and price tag , but just hate it’s lack of nutritional value.  We are all busy, and it’s very easy to pick up your kids from school or practice and head for the drive-thru.  Fast food happens, but when it does it’s a “treat.”   Fast food will not be the foundation of my family’s diet.  Gathering together at the table is meaningful, and when I put effort into a dish you can taste it.  I would like to share what I make for my family.  Sometimes, it will be a quick and easy weeknight meal.  Other days, depending on my time and mood, it may be more elaborate.  I will post the recipe and a picture of our plate for you to recreate for your family.  In return, please share what you have for dinner along with the recipe.  For example, if I post a meatloaf recipe and it reminds you of your amazing meatloaf, please share it.  I hope we can broaden each other’s recipe boxes, and gain some amazing meals.

It would be presumptuous of me to think you have time for a lengthy meal preparation.  What I can do is give you my ideal recipe along with short-cuts that still preserve the spirit of the dish.  We can “gourmet-it-up” with homemade cooking stocks and brines.  Or, make our lives easier with store bought cooking stocks and pre-prepared food.  However much time you have in your schedule, we can get a better meal on the table.  In my household everyday is different and when I have time I create better meals.