random recipes and the like

Friday, December 30, 2005

Swiss Dish

My grandmother moved here from Switzerland when she was eighteen and this is one of the recipes she has reserved from her childhood. It is traditionally made with calf meat (not veal, calf is younger than veal), but she found calf hard to come by in America and figured out that chicken tenders work just as well. Spring for the tenders, they cook up better than just plain old breast. Two pounds of strips will serve six.

1 1/2 to 2 pounds chicken breast tenders
1 tablespoon olive or canola oil
1 glass chilled white wine
1 teaspoon chicken bullion
salt and pepper to taste
wondra (or cornstarch- anything to thicken the sauce)
half and half

Slice the tenders into strips, not chunks. Heat oil on med high. Add chicken to hot oil and saute until most of the pink is gone. Add the wine, bullion, salt and pepper. Slowly sprinkle the wondra while constantly stirring until the sauce thickens (I like it to be about gravy consistency). Remove from heat, splash in some half and half and serve immediately. Traditionally it is served over hashbrowns, but rice or noodles work just as well.

Tip: if you find you really like the sauce it's easy to increase it by adding more wine and bullion.
:: posted by aimee, 10:08 AM | link | 2 comments |

Saturday, December 17, 2005

Puerco Pibil (Poo-air-ko Pee-bee-el)

This dish is stolen from Robert Rodriguez. He put together a short video on how to make this dish on the Once Upon a Time in Mexico DVD. It's a pretty awesome video, so I'd suggest checking it out.

Anyway, here's the recipe for those of you who don't care to go rent the movie.

Ingredients:

5 tbps of Annato or Achiote Seeds (same thing, different name)
2 tsp Cumin
1 tbsp Black Pepper
1/2 tsp Cloves
2 tbsp Salt
8 Allspice

1/2 cup Orange Juice
1/2 cup White Vinegar
5 lemons
8 cloves of Garlic
2 Habanero Peppers
Tequila (that's right, it's going to be fun)

5 lbs of Pork Butt

(I've broken the ingredients up for a reason, just be patient.)

Directions:

1. Take the Achiote, Cumin, Pepper, Cloves, Salt, and Allspice and toss them in a coffee grinder. (Note: You're probably going to want to buy a new grinder for this so you don't have nasty tasting coffee later.) Grind all these into a nice, fine mixture.

2. Take your Vinegar, OJ, and Garlic and toss it in a blender.

3. Squeeze the juice out of the Lemons and add that to the blender. (Note: don't go too crazy with those lemons. Just give them a good squeeze. You don't need to squeeze out every drop of juice, trust me on this one.)

4. Remove and discard the seeds from the Habanero Peppers. Add the peppers to the blender.

5. Add the mix from step one to the blender and blend the crap out of that stuff. You'll want to make sure that the garlic cloves and habanero peppers are chopped up.

6. Chop the Pork Butt into 2-inch cubes.

7. Put the pork in a ziploc bag and pour in the mix from the blender. Let it marinate overnight.

8. Later, lay a few good-sized sheets of foil across a baking pan. (Rodriguez suggests using banana leaves, but I have yet to find and use them. Foil seems to work just fine.)

9. Pour the contents of the ziploc bag into the pan and wrap the foil up tight. (You don't want any steam to escape, so keep that in mind.) Take another sheet of foil place it over the top of the wrapped up foil and seal it all tightly.

10. Place the pan in the oven at 325 degrees. Four hours later, it's chow time.


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All that being said, this recipe is great over a bed of rice. Luke's rice recipe is awesome and I'll see if I can't get him to post it.

Enjoy!
:: posted by Joe Fuel, 11:34 AM | link | 2 comments |

Monday, December 12, 2005

Chocolate Mint Cookies

Cookie:
1 cup softened butter (2 sticks)
2 cups brown sugar
2 eggs
1 tsp vanilla extract
½ cup milk plus ½ tbl lemon juice
3 ½ cups flour (sifted makes them less dense)
1 tsp baking soda

Beat butter through vanilla until mixed. Add milk through baking soda and beat well. Chill dough 1 hour. Drop by the spoonful onto cookie sheets. Bake at 375° for 8 minutes. Let stand 1 minute on cookie sheet, remove and cool completely on wire rack.

Coating:
1 bag Hershey’s Mint Kisses

Melt in a saucepan on low, stirring constantly. Once melted, dip cookies into liquid chocolate, or spread chocolate with a spatula. Place on wax paper and cool until coating is firm.
:: posted by aimee, 1:31 PM | link | 3 comments |