potpieYield: Serves 4  Active Time: 25 minutes  Total Time: 1 hour

Ingredients
•1 medium leek, white and light-green parts only, cut crosswise into 1/3" rounds
•5 tablespoons (or more) olive oil, divided
•1 pound sweet Italian sausage (about 4 links), cut into 1/4" coins
•2 garlic cloves, thinly sliced
•3 tablespoons all-purpose flour
•2 cups leftover chicken stock or low-sodium chicken broth
•2 medium carrots (about 5 1/2 ounces), peeled, cut into 1/4" coins
•4 small new potatoes (about 5 ounces), cut into 1/2" cubes
•6 ounces frozen peas, thawed
•1 tablespoon chopped dill
•1/4 cup fresh lemon juice, divided
•1 1/4 teaspoons kosher salt, divided
•3/4 teaspoon freshly ground black pepper, divided
•1 sheet frozen puff pastry, such as Dufour or Pepperidge Farm, thawed
•1 large egg (optional)
•5 cups baby spinach (about 4 ounces)
•4 cups baby arugula (about 3 ounces)
•3 radishes, thinly sliced
•1/4 cup cilantro, coarsely chopped
•1/4 cup parsley, coarsely chopped
•1/4 cup sliced almonds

Preparation
Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
Heat 1 Tbsp. oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5–7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 Tbsp. oil in pan.
Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color of peanut butter, about 5 minutes.
Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10–12 minutes. Add reserved sausage and garlic, peas, dill, 2 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. pepper and stir to combine.
Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won’t completely cover pan. Whisk egg with 1 Tbsp. water (if not using, substitute 1 Tbsp. oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.
Bake pot pie until pastry is beginning to brown and underside is cooked, 23–25 minutes. Let cool 10 minutes before serving.

Meanwhile, whisk remaining 4 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
Divide pot pie among plates and serve salad alongside.

 

Cooks’ Note

Any brand frozen puff pastry works; the weight may vary, but either way, you’ll have enough to work with.

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Spicy Seafood Stew

Posted: May 10, 2018 in Recipes
Tags: ,

seafood_stewUse your favorite fish in this delicious spicy stew. Pick a combination of firm-fleshed fish that won’t easily fall apart or overcook.

Difficulty: Easy

Hands-on: 30 minutes

Total: 30 minutes

Serves: 6

Ingredients
2 Tbsp. olive oil
½ cup chopped yellow onion
½ cup sliced leeks
1 Tbsp. minced garlic
3 cups canned peeled, chopped tomatoes, undrained
1 cup coconut milk
1 tsp. hot pepper sauce
¼ cup freshly squeezed lime juice
Seasoned salt, to taste
¾ lb. skinless firm-fleshed fish fillets, such as cod, center-cut salmon, and/or halibut
¾ lb. medium-size shrimp, peeled and deveined
½ cup minced fresh cilantro

Directions

Step 1

Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, leeks, garlic, and tomatoes. Bring to a simmer, stirring occasionally, and cook for 3 to 4 minutes.

Step 2

Add the coconut milk, pepper sauce, lime juice, and seasoned salt. Bring to a simmer and cook for 2 minutes. Add the fish and stir, being careful not to break apart the fillets. Cook until the fish is cooked through, about 8 minutes. Add the shrimp and cook until opaque and cooked through, about 5 minutes.

Step 3

Divide among 4 shallow serving bowls and garnish with cilantro. Serve hot.

Menage A Trois Cocktail Recipe

Posted: May 9, 2018 in Recipes
Tags:

mr_drink

Menage A Trois
1 oz rum (dark)
1 oz orange liqueur (cointreau, grand marnier…)
1 oz light cream

Use a "Shaker" for Menage A Trois drink recipe
Combine ingredients in a shaker half-filled with ice cubes. Shake well and strain into a cocktail glass.
Serve in "Cocktail Glass" Garnish: No

Mexican chocolate pie

Posted: May 8, 2018 in Recipes
Tags: ,

Mexican-chocolate-pieMexican chocolate pie is salty and a bit spicy, but also sweet and smooth. What’s not to love about that?

Ingredients
  • 200 gram dry cookies
  • 100 gram butter
  • 1 tablespoon sugar (depending on the sweetness of the dry cookies)
  • 1 teaspoon ground cinnamon
  • 1 egg white
  • pinch of salt
  • 200 gram sugar
  • 5 tablespoons cornstarch
  • 2 tablespoons cocoa powder
  • 1 teaspoon instant coffee
  • half a teaspoon of salt
  • 1,5 teaspoon ground chili
  • 2 eggs
  • 3 egg yolks
  • 700 ml full fat milk
  • 150 gram dark chocolate

 

Preparation  15 minutes

PRE-HEAT the oven to 190 degrees celsius or 375 degrees fahrenheit.

GREASE the spring form with butter and set aside. CRUMBLE the cookies, there are a lot of ways to get the result you like. Use a food processor, blender or even a rolling-pin to crush the cookies. Keep a bit of cookie crumbs aside for garnish.

Slowly MELT the butter in the small saucepan, let it cool of for a few minutes. COMBINE the cookie crumbs, melted butter, egg white, cinnamon and salt. PRESS the cookie mixture in the spring form to create a pie crust.

BAKE the pie crust in the oven for about 10 minutes, or until beautiful golden brown. Let the pie crust cool off completely.

Making the Mexican chocolate pie filling  15 minutes + wait time

Slowly heat milk in a medium-sized pan. COMBINE sugar, salt, egg yolk, cornstarch, instant coffee powder and chili in the bowl of your standmixer. ADD one egg at a time until you’ve reached a smooth mixture.

CHOP the dark chocolate in small pieces and melt them in the hot milk. Keep on mixing the egg mix and POUR in the hot milk. POUR the mixture back into the medium-sized pan and simmer on low heat. Keep on mixing to prevent it from burning, until the mixture thickens. That will take about 5 minutes or less.

PLACE the pan in cold water for about 10 minutes, keep on stirring it occasionally to prevent it from creating lumps. When the chocolate mixture has cooled off slightly, pour it into the pie form. Cover with cling film and place in the refrigerator for at least 3 hours. Enjoy!


cherry-tomato-portobello-omelet-930x550Ingredients
1 tsp. butter
1 cup thinly sliced baby portobello (cremini) mushrooms
2 to 4 cherry OR grape tomatoes, halved
2 EGGS
2 tbsp. ranch dressing
1/4 cup shredded Cheddar cheese (1 oz.)
1 tbsp. chopped fresh parsley
 
Directions
1
HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. ADD mushrooms; sauté until tender, 4 to 5 minutes. ADD tomatoes; sauté until heated through, 1 minute. REMOVE from pan; keep warm. CLEAN pan.

2
BEAT eggs and dressing in small bowl until blended. HEAT omelet pan over medium-high heat until hot. POUR IN egg mixture. Mixture should set immediately at edges.

3
GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.

4
When top surface of eggs is thickened and no visible liquid egg remains, PLACE mushroom filling on one side of the omelet; sprinkle with cheese and parsley. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

Traditional Mole Sauce

Posted: May 6, 2018 in Recipes
Tags: ,

mole_sauceHomemade Mole Sauce is a long project, but the results are pretty outstanding.

INGREDIENTS
Veggie Base:
4 cloves garlic
1 medium onion
3 small tomatoes
Spice Blend:
8 black peppercorns
1 stick cinnamon
1 teaspoon whole cumin seeds
1 teaspoon fennel seeds
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
Peppers:
6 dried ancho peppers
3 dried pasilla peppers
2 cups hot water
Nut Mixture:
2 tablespoons almonds
1/4 cup peanuts
1/4 cup pecans
1/4 cup raisins
Other Ingredients:
5-6 cups chicken stock (recipe below)
1 plantain or unripe banana
4 corn tortillas
3 ounces Mexican Chocolate (Ibarra is good)
1/4 cup lard
Chicken Stock:
1 whole chicken
8-10 cups water
1 onion, quartered
2 stalks celery
2 carrots, chopped
10 black peppercorns
2 dried ancho peppers

Directions
1) Add all the stock ingredients to a large stock pot and bring to a simmer. Simmer, partially covered, for 2-3 hours. Strain stock and set aside. Discard veggies. Let chicken cool for later.

2) For sauce, roast dried peppers at 350 degrees for 8-10 minutes until fragrant. Then add peppers to a bowl with 2 cups boiling water. Let side for 30 minutes.

3) Toast spices in a large skillet over medium heat for a few minutes until fragrant. Then grind spices into a powder and set aside.

4) Roughly chop veggies for base and roast for 15 minutes at 350 degrees.

5) Add roasted veggies to a blender with 1 cup chicken stock and blend until smooth. Strain and add veggie base to a large pot.

6) Cook nuts in melted lard over medium heat until they are lightly browned. Then add raisins and cook for another minute until they are soft. Be careful not to burn raisins.

7) Add nuts and raisins to blender with 1 cup stock and puree. Once smooth, add to veggie base.

8) Sautee diced banana (or plantain) in lard along with corn tortillas until lightly browned. Then add to blender with 1-2 cups stock and blend until smooth. Add mixture to sauce pot.

9) Add another two cups of chicken stock to sauce pot along with ground spices and chocolate.

10) Bring sauce to a simmer and simmer, on medium-low heat for 90-120 minutes, stirring regularly.

11) Season sauce with salt and pepper and serve over enchiladas or chicken or turkey.

12) Extra sauce will keep in the fridge for two weeks or you can also freeze it for later.


Ingredients:

4 cups of milk
2 cups of water
1 thick stick of Mexican Cinnamon
1 1/2 (3 1/2 oz.)Tablet Mexican Chocolate like Taza
6 oz. Piloncillo or organic whole cane sugar
1/2 cup of corn flour

Method:

1.In a medium size pot, simmer the milk along with the piloncillo, cinnamon and chocolate until it dissolves. This will take about 6-8 minutes.
step1

2.Mix the corn flour with the 2 cups of water until all the lumps have dissolved. If needed, use a strainer to get a fine mixture.

step2

3.Add the corn flour mixture to the pot and stir. Keep simmering at low heat and keep stirring for about 8-10 more minutes until the chocolate has a light gravy consistency.
step3

Warning: Since this is a slightly thick drink it is hotter that you may think, be careful while serving and drinking.
Serve and enjoy!

NOTES:

The Champurrado’s consistency is like that of a light gravy. If you want a lighter version, reduce the amount of corn flour to 1/3 cup.
If fresh corn masa is available in your area use 1 cup of masa instead of the corn flour.