What a Summer! {Grilled Vegetable Enchiladas}

As I sat down to write, I looked back at the previous posts and saw it has been quite a while since I've shared anything at all here. Following what was a Spring filled with a multitude of kid-related events etc, I had envisioned a summer filled with cooking and recipe testing and writing and family and fun. Summer had other ideas about what would be. Following a series of unfortunate events (minor illnesses for the kids & a seemingly small ankle injury that resulted in surgery for my sweet daughter), not much happened in the way of creative cooking.  While we did have an amazingly fun trip to the NJ/NYC area, the majority of the summer was spent in survival mode. Now,with the school year in full swing, we're just now acclimating to the school year schedule and all that it brings. Also, it is officially Fall, but here in Central Texas, temps are still reaching into the 90's so no sweater vests or cords for us just yet. 

With warm-weather cooking still on my mind, and summer crops still available at the local farmers' market, I set out to make a meal that was simple, tasty and not in our usual rotation. I love a good enchilada and have an excellent recipe for my Grandma's red sauce. However, that dish can be a bit heavy with the cheese-filled tortillas, sauce and more cheese. This dish is a bit lighter with all of the things required to be defined as an enchilada but with a bit of a twist --  the filling is purely grilled vegetables, the sauces, one red and one green, are also light and fresh and the cheese is a queso fresco which is lighter than the mounds of melted cheese found in the traditional version. Additionally, rather than a casserole type item, the final product is given a light fry in oil to crisp up the corn tortilla and give it some texture. It is a big like a flauta in a way, but not really...maybe it is a flauta-lada. Whatever you call it, it is so so good and made a fabulous re-entry into creative cooking here in my home.

Grilled Vegetable Enchiladas with Red and Green Sauces

adapted from Ruth Cosineau

• 1 lb of fresh zucchini squash; sliced lengthwise into 1/4" thick slices
• 1 large onion, peeled and cut into 1/4" slices
• 2-4 red sweet peppers, stems and seeds removed and cut into quarters
• 8 corn tortillas
• canola oil
• 8 oz of queso fresco, crumbled
• your favorite red salsa (fresh, table style preferably)
• your favorite green sauce (tomatillo salsa is a good choice)

1. Prepare grill or grill pan to medium high heat. While grill is heating, prepare vegetable slices and place on a grill pan/grill basket.
2. Place vegetables on grill and cook until slightly charred - about 6-8 minutes for peppers and squash and 10-12 minutes for onions. Turn as needed to have both sides even. (Cook to your taste, but let them cook at least until softened)
3. Once vegetables are done, slice into thin strips and hold until ready to fill enchiladas.
4. In a small fry pan, add enough oil to have depth of 1/4-1/2"of oil. Heat oil over medium-high heat. In order to soften tortillas for rolling, slide tortilla into the hot oil briefly and then remove to a papertowel lined plate. (Allow oil to drip back into saute pan before moving.) Once all tortillas have been softened move on to filling.
5. Spread a scant tablespoon of the green sauce on the surface of the pliable tortilla. Fill with strips of grilled vegetables being careful to not over stuff. Roll tortilla and then place enchilada into the hot oil; seam side down first. Once the enchilada has crisped a bit, use the tongs to flip and crisp other side. (I used a small 8 in pan(in an effort to reduce the amount of initial oil needed) so I did these one at a time. If you use a larger pan, you may be able to fit more at once.)
6. When crisped, move enchilada to plate. Drizzle with both salsas and crumbled queso & serve and enjoy!

Note: I used homemade salsas, but jarred salsas would do just as well. The local farmers' market has many high quality products that have more of the aspects of a fresh made salsa than the standard mass produced store varieties. Additionally, make sure that your rolled enchiladas aren't too wet with sauce as you will cause a flash fire when you place them in the grease - I learned the hard way with a couple of surprising flare-ups!

These were absolutely delicious and such a refreshing change of pace from our usual dinners. I'm hoping this sparked my cooking mojo and that it will stick with me into the fall season!

Happy Cooking!

sld

Comforting and Delicious {Classic Carne Guisada}

When you hear "stewed meat" you might not immediately think "that's something that I'd love to eat." However, "carne guisada" (KAR-nay ghee-SAH-dah) , on the other hand, beckons with the promise of something a bit exotic and interesting. Trust me, carne guisada, literally translated "stewed meat", is one of those things that is so much more than the sum of its parts. As with many delicious stews, carne guisada is peasant food - the food of poverty. Take a less desirable cut of beef, onions, peppers, spices, tomatoes (and beer), let it cook low and slow for the better part of a day, and magical alchemy happens in that pot. 

When it is all said and done, you'll be left with pot of deliciousness that can be served to your family in a variety of ways. A meal in itself, served with rice and beans, it can also be a great filling for tacos (breakfast or otherwise). And, if you're lucky enough to have a bit left in the pot, it makes for a great appetizer served with some crispy tortilla chips. (I'd even stir it into some queso to extend the appetizer joy!)

I made this just recently to celebrate Texas Independence Day (which was unseasonably cold and dreary) and it was not only delicious, but also so warming and comforting. You certainly don't need to wait for a holiday to make this and I certainly won't either!

Classic Carne Guisada

• 5 lbs. boneless beef chuck roast, cut into approx. 1" cubes
• 2 Tbsp bacon drippings, divided (or if you aren't a grease saver, canola oil)
• 1 1/5 C. diced white onion
• 2 jalapeno peppers, deseeded and diced
• 1 serrano pepper, deseeded and diced
• 1 green bell pepper, deseeded and diced
• 5 cloves of garlic, minced
• 24 oz. diced tomato (either fresh plum tomatoes or canned, drained)
• 1.5 Tbsp cumin (cominos)
• 1.5 Tbsp chili powder
• 1/4 C chopped fresh cilantro leaves
• 2 bay leaves
• 1 bottle of beer - preferably a dark Texas or Mexican brew
• 2 C water
• 2 Tbsp flour

1. In a large, heavy dutch oven, heat (over medium high heat) one tablespoon of the bacon drippings (or oil) and brown the beef cubes on all sides. (This may require several batches. Remove browned beef cubes to another bowl to hold until later.) After all cubes have been browned, pour liquid from bottom of pan into bowl with the cubes. (There is flavor in this brown sauce - don't lose it!)
2. Heat second tablespoon of bacon drippings in the pot. Add onions & peppers and cook until the onions begin to caramelize and brown. (about 10 minutes.) Add garlic and cook briefly (so garlic doesn't become bitter; about 30 seconds).
3. Return browned beef to the dutch oven and add the rest of the ingredients to the pot. Stir well and bring mixture to a boil, then reduce heat to low.
4. Allow to simmer, uncovered for about 4-5 hours. Remove 1/4 cup of broth to a small bowl and whisk in 2 tbsp of flour. Return mixture to the pot of stew, stir well and allow to thicken the stew a bit.
5. Serve with fresh, flour tortillas and enjoy!

This was one of those dishes that I was a bit unsure of as it was cooking; it didn't seem right somehow - the smell wasn't exactly right and the stew seemed thinish, like a soup. But, my patience was rewarded as the end result was out of this world fantastic!  It makes a good amount, so we'll be enjoying this in a variety of ways over the course of a few days - I love it when that happens!

Happy Cooking!

sld

Farmers' Market Friday - Sweet Corn?! again? {Grilled Corn Salad}

I love corn. I mean, who doesn't really? The thing is, the Central Texas corn season is a short one - about 6 weeks beginning in mid- May through about July 4th. We surely ate our fill of sweet corn during the season this summer and even made sure to buy enough to blanch and freeze for later in the year. So, imagine my surprise when I saw fresh, sweet corn at the market last Saturday! Yup, the real deal, locally grown sweet corn - a second crop for late summer heading into fall!

One of my all time favorite ways to prepare corn is to grill/roast it and then to prepare it as Mexican street vendors do - slathered with mayonesa (Mexican mayo with a tinge of lime juice), rolled in cotija cheese and sprinkled with chile powder and chopped cilantro. When prepared this way, and left on the cob, it is known as "elotes" If the corn is cut from the cob first, and then mixed with the listed flavorings, it is known as "esquites" (Which is how we usually fix it at home as it is just easier to eat that way.) 

Lately, I've been looking for a way to change up this side dish a little bit - lighten it up a bit. This salad has all the flavors of the classic, but with a light bright lime dressing. It was so good, we had it two nights in a row.

Items for this recipe from the market: 

• sweet corn
• jalapenos
• onions
• olive oil
• jalapenos (preferably ripe, red)

Grilled Corn Salad

adapted from Alison Roman

• 4 ears of sweet corn, shucked and de-silked
• 1/4 C onion, finely minced
• 1 jalapeno, seeds removed and thinly sliced
• 1/4 C freshly squeezed lime juice
• 4 Tbsp olive oil
• 8 Tbsp grated cotija cheese
• 1/4 C fresh cilantro, finely chopped
• 1/4 tsp chile powder
• 1/4 tsp cumin 

1. Prepare grill to medium heat. Cut the corn kernels off of one cob of corn and place in a medium bowl. Toss corn with onion and cilantro and set aside.
2. Place other 3 ears of corn on grill and cook until very tender. Be sure to turn occasionally (about 10 minutes of cooking time.) Let cool to touch.
3. In a small bowl, whisk together lime juice, oil, chile powder and cumin. Cut corn from grilled ears and toss with fresh corn mixture in the bowl. Toss with lime dressing.
4. Divide into four bowls; sprinkle with cotija cheese and a few of the pepper slices (or leave out for those who do not like any heat/spice.) Enjoy!

We served this along side some grilled pork ribs one night and a grilled ribeye the next. The sweetness of the corn is accentuated by the tangy, lime dressing and the salty cotija? - it is just a knockout. Grab some of that sweet corn at the market this weekend and make this light salad before it is too late - again!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers' Market Friday - An aubergine by any other name... {Grilled Eggplant Sandwiches}

...is still an eggplant.  Ever wonder how this vegetable, whose modern varieties don't resemble anything similar to an egg, wound up with that name? It so happens that some cultivars from the mid-18th century were yellow or white and resembled goose eggs. However, for most of Europe this very same item derives its name from the Arabic word (al)badinjan; via the Eastern Mediterranean this morphed into melongene and via the Western Mediterranean as the aubergine derivative. 

No matter what it's called, I love them and have a lot of them in my market fridge stash. We've had Eggplant Parmesan, ratatouille, and Baba Ghannouj a number of times this season. In the past, I've made a delicious eggplant-tomato sauce for pasta and another eggplant focused Levantine specialty called Sahib (note to self: add these two into the dinner rotation soon). However, I was wanting something relatively quick and simple the other night and sort of had a hankering for something with a bit of a Mexican flair. These Grilled Eggplant Sandwiches sort of have a toe in both the Mexican inspired pool and in the Levant - a new fusion, Mexi-Eastern, perhaps?

Here's the ingredients from the market:

• Eggplant (any color/variety)
• Jalapeno-Cheddar buns from Artisan Ovens
• Olive Oil from Central Texas Olive Ranch

Grilled Eggplant Sandwiches

(adapted from Kay Chun)

• 4 small to medium eggplants, peeled, sliced lengthwise into 1/4 in-1/2in thick slices
• 1-2 avocados
• 2-3 Tbsp cotija cheese, grated
• 1-2 Tbsp pepitas (roasted, shelled pumpkin seeds)
• 3 Tbsp olive oil
• 1 tsp cumin
• 1/2 C shredded purple cabbage
• pickled jalapeno halves (I love the El Faro brand as it has a mild version. It still has a nice pickled jalapeno kick without the heavy burn that some pickled peppers can bring to the table. I find them at my local HEB)
• 4 cheddar jalapeno buns (or hearty bread of your choice - we also tried this out on the Sesame bread from Artisan Ovens and it was even more delish)

1. (Some folks insist on salting and draining their eggplant to remove excess moisture and bitterness. I've found that with market eggplants, I've not really needed to do so. However, if you're interested in the process. to do this: Prior to seasoning, place your eggplant slices on a baking sheet lined with paper towels, sprinkle with salt and allow to drain about 1/2 hr. Then, rinse well under cool water and press between clean dry paper towels to remove excess water. Then, proceed.) In a large bowl, mix the olive oil and cumin well. Place the eggplant slices in the mix and toss/stir to coat until the slices are well coated. 
2. Heat grill to medium high heat and cook eggplant slices until softened and grill marks appear. Be sure to turn them for even cooking. Remove from grill and set aside until ready to assemble the sandwiches.
3. Peel and pit avocados. In a medium bowl, mash avocado and mix in cotija cheese and pepitas. Season with pepper to taste.
4. Toast/grill the buns. Split buns and drizzle with a bit of olive oil. In a large skillet or griddle over the stove, toast bread over medium high heat until crumb is crunchy and golden.
5. Assemble sandwiches: Smear liberal amount of avocado mixture on bottom bun, layer with a bit of shredded purple cabbage, top with pickled jalapeno slices, add layer of eggplant slices and cover with top bun. Slice in half and enjoy!

These sandwiches are such a nice treat: smoky, silky eggplant, creamy and slightly salty guacamole mix, crunchy cabbage and pumpkin seeds and a little pickled kick of jalapeno. Bookend that with those lovely cheddar jalapeno buns (that provide quite a kick of their own) and you have quite a tasty sandwich.

Happy Cooking!
sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers' Market Friday - For the love of Okra {Chiles Rellenos with Okra, Corn & Chorizo}

I'm having a modest love affair with okra right now. As I've previously mentioned in this space, the mere mention of the word can strike fear in the hearts of the uninitiated. Furry, fibrous, filled with large tan seeds and mucilaginous, it isn't the most obvious objects of affection. However, given the right treatment, this vegetable is a summer wonder. Mostly known in its fried and gumbo forms, I've been sauteing, stewing and pickling it for the past few weeks. It was about time for something new. 

When I saw some absolutely gorgeous Sweet Italian Peppers at the market, I knew what was up - Chiles Rellenos would be a great way to enjoy some okra. Chiles Rellenos (simply stuffed peppers in Spanish) are are typically on Tex-Mex menus as poblano peppers stuffed with ranchero chicken, or beef, or just cheese, and then battered and fried. I've made them, and they are a lot of work, and as you'll note, with the exception of the pepper itself, not very produce focused. Rather than that style, I ventured to try a more traditionally Mexican preparation that excludes the battering and frying and focuses on roasting and baking. Additionally, this recipe includes Spanish-style chorizo which is not the fresh super spiced red sausage that most of us know as a breakfast taco filling. Instead, this Spanish style chorizo is dried links with a very fragrant, smoky flavor and can be found near the deli in the "fraunchy" cheese section of most grocery stores.  

For this recipe, here's the market shopping list - (note: a number of vendors grow and sell the produce listed below. Investigate the market and ask vendors and select the items that look best from the vendors you choose.)

• Sweet Italian Peppers (mine were green; they may be available only ripe red now and that might be even more delicious)
• Okra 
• Sweet Corn 
• Sweet onions 
• Fresh Garlic 
• Extra Virgin Olive Oil from Central Texas Olive Ranch

Chiles Rellenos with Okra, Corn & Chorizo

adapted from Tim Love

• 6 large Italian sweet peppers (or poblanos)
• 1/2 lb okra, sliced in 1/2 in. rounds (about 2 C)
• 2-3 oz of dried, Spanish Chorizo (locally, I like Aurelia's Chorizo made in my childhood hometown of Boerne (oddly enough) & can be found at HEB)
• 1/2 medium sweet onion cut into small dice
• 2-3 ears of corn, kernels cut off the cob
• 8 oz Monterrey Jack cheese, grated/shredded
• 6-8 Tbsp of cotija cheese
• 3 cloves garlic, minced
• 1-2 Tbsp of olive oil

1. Heat broiler. Line a baking pan with foil. Wash peppers well and pat dry. Coat each pepper with a bit of olive oil and place on baking pan. Place peppers under the broiler and allow skins to char. Watch closely to prevent burning. Use tongs to turn peppers so the entire pepper is blistered and slightly browned to your liking. Remove pan from oven and allow peppers to sit and cool.
2. In a large skillet, heat 1 Tbsp of oil and add the chorizo. Cook for about 4 minutes, stirring frequently. Add onion and garlic and saute for 1-2 minutes. Add corn and okra and continue to saute for 7-8 minutes. Add 1/2 C water and allow the mixture to simmer over moderately low heat to thicken. Season with salt and pepper and remove from heat.
3. Heat oven to 350 F. Once peppers are cool enough to touch. Use a knife to make a small slit, lengthwise, in the side of the pepper. Remove seeds. Spoon filling into the prepared peppers.Top with one tbsp of cotija cheese. Place peppers in an oven-safe baking dish. Top each pepper with a generous amount of Monterrey Jack cheese.
4. Bake for 20-30 minutes until filling is hot and cheese is melted. Serve hot and enjoy!

This dish was another big hit with the family. The sweetness of the Italian pepper and the corn paired well with the onion and smokiness of the chorizo. The okra adds an interesting texture (not at all slimy) and a great flavor as well. For the vegetarians in your life, you could easily eliminate the chorizo and add a bit of smoked paprika to the vegetable filling mix to capture that smoky essence. Give okra a chance to be a co-star in this dish and let me know what you think!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers' Market Friday ~ A Meal for the Men in My Life {Grilled Chicken with Tomatillo Salsa & Borracho Beans}

Last weekend was FUN. Sort of spur of the moment, I was out at the Wolf Ranch Farmer's Market to demonstrate one of last week's Farmer's Market Friday dishes and to hand out samples. The purpose is to help folks who might be stuck in a vegetable rut to try a new dish made from things found at the market. We arrived (The whole family attended; El Syd spent a good amount of time at the Pillar Bluff Vineyard tent; My Girl helped out with setting up and also helped with plating samples; The Boy? The Boy brought a book.), and I collected the ingredients I needed at the market and got to cooking up Calabacita. At the end of the 2 hour cooking session, we'd served up 2 batches of the dish with a lot of good comments from market-goers and vendors alike. With the cooking demo under my belt, it was time to turn my attention to what we would serve for Father's Day meal.

One of El Syd's favorite dishes is Tomatillo Chicken with Borracho beans. I thought it would be a good chance to showcase Tomatillo Heaven's Guacamillo Salsa that is available at the market and a chance to try out the pastured chicken from Richardson Farms. One of the lessons I've learned from visits to the market is that if you don't see an item that you'd like to purchase, always ask the vendor. This is especially important at a new market where vendors are just getting to learn what the local customers are looking for and wanting to buy. Case in point, I have seen that most poultry vendors have been bringing whole chickens. My dish calls for boneless, skinless breasts. When I asked if they were available, I was told by 2 different vendors "Oh yes, we have them, we didn't bring any to market this time. Here's our card, email us and we can bring you what you need next time." So, not to be deterred, I picked up 2 chickens from Richardson farms and decided that I'd bone them out myself. In addition to the salsa and chickens, I also picked up some onions from Star Farmers Market and some jalapenos from Two Happy Children Farm.

So, for these recipes here's the Farmers' Market Shopping list: 

• Guacamillo Salsa from Tomatillo Heaven
• Whole Chicken from Richardson Farms
• Sweet onions from Star Farmers Market
• Jalapenos from Two Happy Children Farm
• Fresh Garlic from Tiemann's Tasty Produce
• Extra Virgin Olive Oil from Central Texas Olive Ranch

The schedule I followed was to get beans started, then to marinate the chicken, finish up beans and then have El Syd grill the chicken. Plate the food and enjoy!

Borracho (Drunken) Pintos

• 1 lb dried pinto beans
• 1 lb bacon - cut into 1/2 inch pieces, divided
• 1 medium sweet onion, diced
• 2 jalapenos, seeded and sliced
• 4 Tbsp good quality tequila
• 1/4 C chopped cilantro

1. Beans: Pick through beans to remove any stones or dirt clods. Rinse in a colander and then place in a large Dutch oven or pot. Add about 10 cups of water (enough to cover the dry beans well as they will be absorbing a lot of that water as they cook). Remove any floating beans and then add 1/2 lb of bacon cut into 1/2" pieces. Bring to a boil and then reduce heat to medium low. Simmer very gently, partially covered, until the beans are completely tender (about 2 hours). Be sure to gently stir the beans regularly and if needed, add water to keep liquid about 1/2 inch over the level of the beans.
2. Flavor additions: In a medium skillet over medium heat, fry the remaining bacon pieces until crisp (about 10 minutes) Remove bacon with a slotted spoon leaving behind as much of the drippings as possible. Pour off all but about 2 Tbsp of bacon drippings and return pan to medium heat. Add onion and jalapeno and saute until deep golden brown. 
3. Once beans are completely tender, add cooked onion and jalapeno, continue to simmer for about 30 more minutes so that flavors can meld. Just before serving, add the tequila and cilantro, stir well and serve by gilding the lily with the crispy fried bacon pieces.

Grilled Marinated Chicken

• 6 boneless skinless chicken breasts and/or thighs
• 1 1/2 C dry white wine (budget wine is fine, but it should be something you could/would drink; don't use so-called "cooking" wine)
• 2 Tbsp dried herbs mixed (rosemary, oregano, thyme, red pepper flakes)
• 2 cloves garlic, minced
• 1/4 C Olive oil

1. In medium bowl, whisk together all items except for chicken meat.
2. Submerge meat into marinade and let soak at least 2 hours or overnight
3. Heat grill; cook (basting occasionally with marinade) until internal temp reaches 165F.
4. When done, remove from grill and get ready to plate.

To Finish Dish:

In center of plate, spoon about 1 cup of cooked beans to make a bed for chicken, etc. Place one cooked chicken breast or thigh in center, spoon tomatillo salsa on top of meat and then top with a couple of slices of ripe avocado. Serve and Enjoy!

This meal was well received by all guests. The beans, when cooked until perfect tenderness, are creamy and slightly sweet which is a wonderful accompaniment to the grilled chicken. The chicken itself was amazingly tender and flavorful. (We supplemented the Richardson Farms chicken with a couple of all natural, organic, boneless skinless breasts from the grocery store and the difference in quality was clearly apparent. The Farm chicken just blew the store chicken away.) The tomatillo salsa from Tomatillo Heaven provides a tangy, bright and (depending upon spice level chosen) spicy foil to the beans. Top it all off with a creamy avocado and you have an exceptional plate!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own. 

Farmers' Market Friday ~ The Goodness of Summer {Calabacita & Chipotle-Strawberry Glazed Pork Tenderloin}

I visited Wolf Ranch Farmer's Market last Saturday with the family. We had a great time visiting almost every booth and seeing what the vendors had to offer. It is quite a good variety for the close to 30 or so vendors at the market. The expected items of fresh seasonal produce and locally farmed meats and eggs were offered for sale. In addition, there are a number of vendors offering up prepared foods - both main meal items (ie tamales, breakfast tacos, currywurst) and quite a variety of sauces and other meal components (eg, jams, jellies, chutneys, salsas and kimchi). The market also has honey, olive oil and freshly roasted coffee to offer as well.  I picked up a nice variety of these prepared items to be used in future Farmers' Market Friday posts. For this week's post, the focus is one of the most stunning gems of summer - sweet corn, as well as a beeee-utiful pork tenderloin.

Here, in Central Texas, sweet corn season is in progress. It only lasts about 5-6 weeks so it is a short window to fill your gullet with the versatile vegetable. It also just happens to be time for squash and onions, as well. Combined, these make a delicious dish of my childhood called Calabacita. There can be some confusion here as the word calabacita is Spanish and refers to a particular small, light green squash that tastes very similar to a zucchini. But, it also refers to the aforementioned dish or any variation of said dish (My grandmother's version included the most tender, simmered chicken as well.)

The following is my favorite version which really showcases and highlights the freshness of the summer season. (and makes for a good side to the pork tenderloin recipe that follows, as well as, charbroiled chicken, too.)

Here's what I used from the market for these recipes: 

• Calabacita squash and fresh garlic from Tiemann's Tasty Produce
• Samurai Sweet Corn from Two Happy Children Farm
• Sweet onions from Star Farmers Market
• Extra Virgin Olive Oil from Central Texas Olive Ranch
• Pork tenderloin from Richardson Farms
• Strawberry Balsamic Black Pepper jam from The Winemaker's Pantry

Calabacita

• 5 small or 2 large calabacita squash (or substitute zucchini) in small dice
• 2 Tbsp olive oil 
• 1/2 C sweet onion, chopped
• 3 cloves garlic, minced
• 2 C fresh corn kernels off the cob
• 1/2 C roasted red pepper, diced
• 1/2 C cotija cheese grated, for garnish
• 2 Tbsp fresh oregano chopped

In a large saute pan, heat the olive oil over medium heat. Add the onion and cook until soft and translucent. Add garlic and cook for 1 minute until oils begin to be released. Add squash and corn; stir and cook for 3 minutes or so. Keep vegetables moving to ensure even cooking. Add roasted red pepper and oregano. Saute until corn is cooked to your liking about 10 minutes or so. Season with salt and pepper. Serve with a sprinkle of cheese on each serving. Enjoy!

This dish is an incredibly sweet medley of the freshness of summer. The cotija cheese (a Mexican cheese with a lot of similarities to Parmesan.) provides just the right tang and saltiness to act as a foil to that vegetable sweetness. The perfect summer side dish!

Chipotle Strawberry Glazed Pork Tenderloin 

(adapted from Southern Living Magazine)

• 3 Tbsp butter
• 1/2 C sweet onion, finely chopped
• 2 cloves garlic, minced
• 1.5 tsp chipotle chilies in adobo, chopped (found canned in the international aisle of the grocery store)
• 1/2 C water
• 1/3 C Strawberry Jam
• 1/4 C orange juice
• 3 Tbsp apple cider vinegar

Melt butter in a small skillet over medium heat. Add onion, garlic and chipotle; saute for about 3 minutes or so. Stir in water, jam, orange juice, apple cider vinegar. Bring to a boil and cook, stirring rather frequently, until mixture is thick and syrupy (about 8-10 minutes). Put mixture into a blender or use a stick blender (my appliance of choice) and process mixture until smooth. Cool for about 10 minutes before using.

Use this sauce on roasted or grilled chicken or pork. Set aside some for serving with the meat. Brush directly on meat during the last 10 minutes of cook time to avoid burning the sugars in the sauce and having a bitter result.

For pork tenderloin: Heat oven to 425F. Place whole tenderloin on rack in a shallow roasting pan. Place in center of oven and cook to internal temp of 140F. Remove from oven, baste/brush with glaze and return to oven to cook until internal temp reaches 150F (total cooking time 25-35 minutes). Center will have a light pink blush. Remove tenderloin from oven and allow the meat to rest for about 10 minutes or so before slicing into 1/2-1 inch thick medallions. Serve with additional sauce.

The sweet smoky flavor of this sauce makes for a delicious accompaniment to meats. The chipotle adds just the right amount of spice and Mexican-inspired flair to go well with the calabacita.  As you can see, the focal points of the meal, the produce and the protein in addition to oil and jam, come from the farmers' market but additional items will come from either your pantry or the grocery store.  I just can't say enough good things about the quality of the items that I used. The vegetables are just amazingly fresh, tender with so much flavor. The same can be said for the pork tenderloin. My family remarked how tender the meat was, and the flavor was also noted. 

I hope you get out to the Wolf Ranch Farmers' Market, or to a farmers' market near you and pick up the items to make this meal. I'd love to see your photos if you do!

Happy Cooking!

sld


Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own. 

Once upon a Farmer's Market...{Squash Blossom Quesadillas}

The newest local farmer's market, Wolf Ranch Farmer's Market, had its second weekend & my son and I went out yesterday to check it out. I do enjoy buying seasonal local produce as often as I can. The freshness of the produce just can't be beat. It is that very freshness that makes items available at the farmer's market that you'd never see at your local chain supermarket, or even at the fraunchy specialty grocer. As we looked at the various vendors, I spied something at the stall belonging to Two Happy Children farm that I've been wanting to get my hands on for quite some time - squash blossoms. 

 I first saw them used on some TV cooking show (which one it was I can't recall). On that show, the blossoms were stuffed with a cheesy mixture, lightly battered and then fried up into what looked to be a delicious light morsel. Upon further research, I've found that squash blossoms are abundant in Mexico, and therefore, a common ingredient of the cooking of Mexico. They are easily obtained, very inexpensively, at markets, and thus, are easily used in great quantities in sautes and soups. Mostly, they are wilted with fried onion and chiles and then used as a main component to a quesadilla.  Typically, in Mexico, the blossoms found at the market are the male blossoms meaning they will never set a fruit. However, the ones that I saw (and purchased) at the farmer's market this weekend were the female flower as they were attached to fairly small yellow squash. My original intent was to stuff them, but as life sometimes is wont to do; time got away from me. So, instead, a quesadilla preparation seemed feasible and sounded delicious.

In order to prepare the blossoms for use, you must first clean them. Break off the stem (unless you do want to stuff them and then it would make for a handy handle.), then pull off the spiky sepals on the outside of the flower (males only as with females you'll find a small squash there instead). Finally, wiggle your way into the center of the blossom and remove the pistil and discard it. Your blossoms are now ready to use - in the following delicious quesadilla or however you choose.

Quesadilla de Flor de Calabaza (inspired by Rick Bayless)

• 15 or so squash blossoms
• 1/4 C chopped sweet onion
• 1 clove garlic minced
• 8 corn tortillas
• 1 C shredded Monterrey Jack cheese
• oil to coat pan

1. Clean squash blossoms as listed above. Chop and set aside. In a heavy skillet, heat oil over medium heat. Add onion and garlic and cook until transparent (about 5 minutes). Add squash blossoms and reduce heat to low. Cook until mixture is fairly dry (about 10 minutes or so). 
2. On a large flat griddle (or comal) or a large skillet heated to medium, place 4 corn tortillas. Spread squash mixture over them evenly. Top with shredded cheese and cover with another corn tortilla to create 4 quesadillas. Cook for a bit until the bottom is turning golden and the cheese begins to melt. Use a large spatula or flipper to flip quesadilla and cook on the other side (another 2 minutes or so). Remove to serving platter and cut into fourths. Serve warm with fresh tomato salsa. (I whipped up a quick one of 4 chopped tomatoes, 1/4 of an onion and a couple of chiles blended with my immersion blender.)

These were so tasty. The griddled corn tortillas had such a sweetness and slight crunch offset by the melty goodness of the cheese. The entire thing accented with the herbal (not at all floral) flavor of the blossoms made for a delicious, light dinner. They would work well as an appetizer as well - or add a side of the sauteed baby squash for a wonderful early Summer meal. Next time that you're in the mood to experiment, squash blossoms are a unique but easy to manage ingredient to try.

Happy Cooking!

sld

Cinco de Mayo {Shrimp and Chorizo Tacos}

I was thankful when a recipe for Seafood and Chorizo tacos popped into my inbox today from Food and Wine Magazine. The original called for shrimp and squid, but I made some adjustments to the recipe.  It seemed simple and a good choice for our modest Cinco de Mayo celebration dinner.

Shrimp and Chorizo Tacos (adapted from Food & Wine)

• 1 lb raw shrimp, peeled, deveined and chopped
• 6 oz fresh chorizo
• 1 small sweet onion, chopped
• 2 Tbsp of Mexican beer (like Corona)
• 2 Tbsp fresh squeezed lime juice
• 1 Tbsp olive oil
• fresh corn tortillas
• avocado, sour cream and cilantro for serving

1. Heat oil in a large skillet over medium heat. Add fresh chorizo and smash with the back of a spoon to separate the meat. Once meat is browned and cooked (about 4 minutes) Add onion. Cook until onion is soft and translucent (about 8 minutes.)
2. Add chopped shrimp and beer and cook until done (about 3 minutes). Add fresh lime juice and cook for about 1 minute more
3. Place filling in warm fresh corn tortillas and top with garnishes listed above and enjoy (with the rest of that beer!)

Quick, easy and delish!

Happy Cooking!

sld

Roasted Poblano and Cheese Soup

Holy Ap-cray! It has been a whole month since I've posted last in this space. I wish I could say I have some fantastic story as to what I've been doing in the meantime. Like, swimming from Cuba to Florida ala Diana Nyad or was involved in negotiating the reopening the government during the shutdown. But, alas, all I've got is that I've still been catching my stride during this first quarter of the school year, and costume construction for the impending Halloween. Oh, and planning and researching "Soup's On!" a TGK Cooking Club Class offering (still working on the official name for these things so bear with me if it always seems slightly different from the last time you hear something about it). Which brings us to the real substance of this post - soup. 

According to the Encyclopedia of Food and Culture(Katz, and Woys Weaver ),* at its simplest, soup is nothing more than broth infused with flavor. Soup shows up in most cultures of the world. When food is scarce, soup is an important way to stretch what ingredients are available. It is also a traditional way to give a new life to leftovers and to not waste one single morsel. While it can be the whole meal in its entirety or part of a meal when served together with other soups, soup's usual place is as the opening act to the rest of the meal. In fact, the 18th century gourmand, Guinod de la Reniere likened soup to the portico of a building; in the same way an overture sets the tone of an opera, so does the soup for the rest of the banquet.

Soup wasn't always so revered as a culinary treat, and instead has its start as an adjunct to medicine. In the middle ages," "iusculum consummatum" was given as medicine. Fast forward to the 18th century where this general class of clear soups was called "restaurant" and was considered the health food of Paris at the time.  Soon, the place where you could go and procure your health elixirs and enjoy them was called a restaurant.  So, maybe the idea that chicken soup (aka Jewish penicillin)  is more than just comforting and actually restorative might not be too far-fetched.

For our class on soups, we made 3 different soups. First up was a broth based soup, classic french onion followed by a vegetable puree soup, roasted butternut squash with caramelized pear and crispy prosciutto. We wrapped up the session with a cream/milk based soup, Roasted Poblano and Cheddar soup, which is what I'm sharing today. This soup reminds me of a cheesy enchilada in soup form. It is melty and warm and very filling to serve as a meal or would be a fabulous starter to a Mexican-influenced menu. It isn't difficult to make and comes together in a little over 30 minutes or so. It is begging to be your dinner on a brisk, Fall day, so give it a shot.

 *(yes, there is such a thing. yes, I own it. yes, I realize this makes me a super-nerd. 
Katz, Solomon, and William Woys Weaver. Encyclopedia of Food and Culture. New York: 2002.) 

Roasted Poblano & Cheese Soup (adapted from Lambert's)

• 3 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1 yellow onion, peeled and chopped
• 4 cloves garlic, minced (or run thru the press)
• 2 plum tomatoes, cored, seeded(if you want) and chopped
• 1/4 C cilantro, finely chopped
• 1/2 C flour, all-purpose
• 2 C chicken stock
• 1 C whole milk
• 2 C heavy cream
• 2 poblano peppers, roasted  peeled, seeded and chopped (you can sub canned green chiles in a pinch.)
• 3 C cheddar cheese grated (preferably white cheddar)
• 1/4 C yellow cheddar or colby (for garnish)
• 3 green onions, white and green parts, finely chopped (for garnish)

1. In a fairly large, heavy soup pot, heat the oil and butter over medium heat. Once the butter is melted, add the onions & saute until soft and translucent (about 3 minutes). Add garlic, tomatoes & cilantro and continue to cook for another 2-3 minutes. Add flour, stirring continuously, cook for another 2 minutes or so. (The flour acts as a thickener/pseudo-roux for the soup).
2. Whisk in the chicken stock, milk and cream. Bring soup to a brisk simmer. Season with salt and pepper. Turn heat to low and continue to cook at low simmer(stirring frequently) until it is thick and creamy.(This will take about 15 minutes).
3. Fold poblanos into the soup and cook for another 5 minutes. Add white cheddar and stir until the cheese is incorporated and the soup is smooth (about 2 minutes).
4. Once the cheese is in the soup, keep the heat at low simmer. Anything more than that will cause the cheese to "break"resulting in the cheese solids separating and an oily soup.
5. Ladle the soup into bowls and top with a sprinkle of yellow cheddar/colby and green onions for garnish. enjoy!

Note: feel free to play around with the type of cheese that you use - monterrey jack might be a good choice...even pepper jack. Also, you can experiment with the ratios and types of milk products used. Your soup may turn out differently, but you might have a thinner (less caloric) soup for anyone out there watching that. Again, I'm a firm believer in moderation. So, have a bowl or two of soup over the course of a couple of days isn't the same as drinking the whole pot with a straw. Not that I've done that or anything. One last note, following class, we added a few crumbled tortilla chips for garnish then the cheese and onions. Divine! (You could also add some shredded cooked chicken if you've got people who must. have. meat.)

Happy Cooking!

sld

Barbacoa a La Güera

Barbacoa. Sound familiar? Even if you're not from Texas, it should. It is the word from which barbeque was derived. While the method comes to us from the Caribbean via Mexico, the interpretation of exactly what it is and how it's done is very loose. To those of us from around these parts, it is the delectable, unctuous filling for tacos made from....wait for it....a whole cow's head, slow-cooked until it literally falls off the bone. Historically cooked in a pit dug in the ground, and sold at markets only on weekends because of the labor intensive process, the barbacoa of today is more likely beef cheek meat that is slow cooked in an oven or on a grill as health department regulations frown upon the dirt pit and the little episode of mad cow has made obtaining a whole cow's head more difficult than it previously was. Typically, I'm not a huge fan of offal bits. There are some things I do enjoy (like fried chicken gizzards) but for the most part, I steer (sorry for the pun) clear of "variety meats" or other unusual cuts. However, it is these off-cast parts, these peasant foods, that are, often times, some of the best tasting, most surprisingly fabulous foods you'll ever have.

 As I've mentioned before, one of my previous careers afforded me the opportunity to be surrounded by amazing people of amazingly diverse cultures. It is there that I squeamishly listened to my friend and colleague, Gracie, regale me with stories of going to the market on the weekend with her father to get barbacoa. The purveyors were very proud of their product and to prove its freshness and quality, would offer her father an "ojo" or eyeball. Additionally, she spoke of the add-ons that could be purchased: sesos (brains) and lengua (tongue). The stories scared me away from this delicacy for far too long and it wasn't until I returned home from our stint living in Massachusetts that I finally got up the nerve  decided that I would give it a chance. Boy, am I glad I did. This stuff is delicious - tender, almost silky in texture, fabulously flavored meat topped with a few pickled onions and maybe a bit of shredded cotija cheese nestled in a super fresh, tender corn tortilla? one of the best things you'll ever eat.

Because so many places only serve this on the weekends, I decided to try to make it at home. I didn't imagine that El Syd would help me dig a pit in the back yard, nor would he help me to procure a whole cow's head, so beef cheeks and the oven it would have to be. 

What follows is what I've named barbacoa a la güera or white-girl's barbacoa. Try it out and let me know what you think.

Barbacoa a La Güera

• 2.5 lbs beef cheek meat (locally I find this at my HEB Plus; La Michoacana also has this available, if there is one near you. If not, beef brisket would be a good substitute)
• 4 cloves garlic chopped
• 1/2 C strong-brewed coffee -or- 1 tsp instant coffee granules
• 1 Tbsp peanut butter
• 1 dried ancho chili 
• 1 Tbsp honey
• 2 Tsp cominos (cumin)
• 2 Tbsp olive oil (plus more for cooking)
• 1 C broth (either beef or chicken - whatever you have on hand - water if you have neither)
• 3 limes
• For serving:
• corn tortillas
• fresh avocado(s)
• quick pickled onions (recipe to follow)
• fresh cilantro
• cotija cheese (if desired)

1. Clean and trim the beef cheeks. (Be forewarned - this meat is very dark and has a lot of connective tissue. You'll just want to remove any excess from the outside of the meat. Just as with brisket, the fat and collagen will dissolve when slowly braised resulting in that melt in your mouth, fork tender meat that you want for shredding) Place cleaned meat in a container that you will marinate them in. (I like a sealable bag.)
2. Reconstitute the ancho chili: remove stem and seeds from the ancho. Break into pieces and place in about 1/2 cup of hot water.
3. Either in a food processor or in a container deep enough for your immersion blender (my preference) place garlic, coffee (or granules), peanut butter, honey, cumin, 2 tbsp oil, and the chili and soaking water. Pulse into a paste/marinade. Pour over the meat and toss to completely cover/coat the meat. Marinate overnight if possible, but at least, 2-3 hours.
4. Once ready to cook: heat oven to 275F. Heat 2 Tbsp olive oil in a dutch oven. Brown the meat on both sides. Use the broth to rinse the leftover marinade into the dutch oven. Add the juice of 3 limes into the pot. Cover and slow braise in the oven for 3 1/2 hours; turning the meat a couple of times to ensure even cooking in the braising liquid. If the liquid cooks away, add a bit more broth.
5. When meat is fall apart tender (check with a fork) remove from oven and allow to cool slightly. Remove meat from pan and with 2 forks, pull the meat into shreds. (add a bit of the pan juices to the shredded meat - you don't want to miss out on all of that flavorful fatty deliciousness.)
6. To serve: heat tortillas (you may want to use 2 per taco for extra support). Fill with some shredded meat, a slice of avocado, some pickled onions and a little fresh cilantro and cotija cheese if you like. Serve and enjoy!

Quick Pickled Onions

• 1 thinly sliced onion (any type)
• 1 Tbsp salt
• 2 Tbsp sugar
• 1 part water
• 2 parts cider vinegar
• a few stems of fresh cilantro
• 1/4 of a beet (or pickled beet) if you have it (will give the pickles a beautiful hot pink hue)

In a microwavable container, place all ingredients. Cover and microwave for one minute. Stir and microwave for another minute. Stir again and refrigerate overnight or at least until chilled.

While I know absolutely nothing about a slow cooker, this seems like it might be the perfect thing to do in one. Also, depending upon how many people you are serving and how many nights of leftovers you want to have, I would highly recommend doubling this recipe.

Happy Cooking!

sld

Welcome Back... {Watermelon Agua Fresca}

I've been away and didn't cook a lick while I was. We went on a big family road trip that covered parts of Arkansas and a few days in Memphis. It was a great trip with lots of great experiences - some of them quite eye-opening in regards to the availability of food in our nation, and many of them tasty reminders of how great regional cuisine can be. I'll have to owe you my reflections on that trip - a rain check for a later date.

Upon our "re-entry"into our daily existence, and following a week of a meat heavy diet, all of us were feeling it - the need for fresh fruits and vegetables. We headed to do a grocery shop, and as I am wont to do, I was reactionary to my BBQ/Fried Chicken/Burger coma and overextended on the fruit.

Today, after realizing that we'll never be able to power through it all, I decided to do something with the giant watermelon that was in the fridge. Much of it, I cubed and put in a container for grab and go snacking or eating as part of a meal. The rest became this...

Watermelon Agua Fresca

6 C cubed watermelon (no rind, no seeds)

6 C water

6 Tablespoons sugar (use your judgement/taste as a guide)

3 Tablespoons fresh squeezed lime juice

Since I used my immersion blender, I placed all of the ingredients in a large pitcher and blended until smooth and foamy. Please adjust the procedure to your blending apparatus of choice.

Store in the fridge and enjoy.

This is a super refreshing way to enjoy some fresh fruit. Cool and sweet and relatively good for you....let's hope it cancels out all of those ribs from last week!

Happy Cooking!

sld