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Post by pepperhead212 on Sept 26, 2019 23:05:59 GMT -5
This is a favorite recipe of mine, and all of my Mexican food loving friends. It is based on a recipe from Diana Kennedy's The Art Of Mexican Cooking. The original recipe had grilled tomatoes, but I have made this countless times with canned tomatoes, and it's almost as good; now, they have those canned "roasted" tomatoes, which are great in these, and other Mexican dishes, too. The original recipe only had 12 oz of livers, and only 2 canned chipotles, but I have always doubled it! The livers seem to come in the 20 oz frozen containers now, down from the 24 oz years ago, but I added some okra to this - often it's thick sliced mushrooms. Also, pork liver is good in this, but needs some braising, to tenderize it. But everyone liked the pork liver, for its stronger flavor. I also put some dried chiles in every time, to add flavor to the canned. And sometimes, to add some more flavor (didn't need it in this sauce), I add some salsa negra - the version from Rick Bayless's Mexican Kitchen - which is an almost black paste of fried moritas and garlic, with some piloncillo. I always keep some of this in the fridge (it keeps forever, due to the sugar) to add that flavor to dishes. Salsa negra. This really is black! A morita/piloncillo/garlic paste, to add more flavor to a chipotle sauce. by pepperhead212, on Flickr Chicken Livers in Chipotle Sauce3 canned chipotles (2 more, with vegetables) 4 dried moritas, or 2 chipotle mecos 28 oz can tomatoes 6 oz can tomato paste (optional, used when adding vegetables) 6 cloves garlic, peeled 1 medium onion, sliced thin lengthwise 4 tb oil, divided Optional: 8 oz okra slices, or mushroom slices, sautéed separately. I usually cook the onion with these. 20 oz chicken livers A. Toast the moritas or mecos in a dry skillet over medium heat, pressing hard against the skillet, until it crackles, and a little smoke comes up from it. Flip over, and repeat. Soak the peppers in hot water, while preparing other ing. B. Place the tomatoes and paste (if used), along with the garlic, and the canned and drained chiles in the blender, then blend to a smooth purée. Press through a medium mesh strainer, to remove skins and seeds, unless using a Vitamix or other power blender. C. Heat 2 tb oil in a wok, or a sauté pan (my favorite pans for frying Mexican sauces), over medium high heat, and add purée. Cook 7-8 min., stirring and scraping constantly, or until very thick - the spatula leaves a track in the pan, when scraping. Remove to a bowl, and clean out pan. D. Heat 2 tb oil in the pan over medium high heat, until shimmering. Add livers, and sauté about 3 min., stirring several times, then add leftover blood, and boil off quickly. Add the chile paste, and stir until heated through, adding the optional vegetables at the end, to heat through. Scrape into a serving bowl, and serve with toasted corn tortillas, with some shredded cheese, and some cilantro. Chipotle sauce, cooked down by about a third already. by pepperhead212, on Flickr Chipotle sauce, cooked down to a paste, about 11 min. by pepperhead212, on Flickr Okra, starting to sauté, before adding onions. by pepperhead212, on Flickr Chicken livers added to the oil. by pepperhead212, on Flickr Livers, after cooking about 3 min. on high. by pepperhead212, on Flickr Chipotle paste, added to livers. by pepperhead212, on Flickr Finished chicken livers in chipotle sauce, with okra and onions mixed in. by pepperhead212, on Flickr Toasting the tortillas over an open flame. by pepperhead212, on Flickr Chicken livers, okra, and onion in chipotle sauce, made into a delicious taco. by pepperhead212, on Flickr
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caesg
Pro Member
Posts: 152
Zone:: 5b
Favorite Vegetable:: Butternut Squash
Joined: April 2018
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Post by caesg on Sept 27, 2019 10:22:45 GMT -5
Laura_in_FL . Back when you made the gochujang chicken and tried out the teriyaki/honey glaze for the heat-wimp kids, how'd that go? A friend and I are making gochujang chicken as part of a meal prep plan and some of her kids have a hard time with any heat. Also, did you add any seasoning to the broccoli?
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Post by Laura_in_FL on Sept 27, 2019 15:02:37 GMT -5
caesg, I ended up making just one glaze, with less gochujang paste, for all of us. I had to fiddle with the honey/soy/etc., for a while to get the flavors balanced. And of course I didn't measure and didn't record, so if I try to do it again I would have to fiddle with it again. I thought it was really delicious! However, the kids still thought it was too hot (except one). DH enjoyed it but said it was at his upper limit for heat. Such wimps they are! And no, I didn't add any seasoning to the broccoli - my kids prefer it plain.
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Post by paulf on Sept 27, 2019 15:27:14 GMT -5
Taking the Iowa City grandkids to the Peking Buffet (Pecking Buff-ette).
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Post by brownrexx on Sept 27, 2019 19:03:51 GMT -5
I got out my Instant Pot to start experimenting with it. I just purchased it at the end of last year and didn't use it all all during gardening season. It seems to be more of a cool weather cooking method to me.
Yesterday I cooked some of my red beets in the IP and they turned out well and the skins slipped right off. I cut the beets into cubes after cooking and added butter.
Tonight I tried 3 bean stew with 3 different types of my own dry beans, chopped bell pepper, garlic, onion, crushed tomatoes and a little olive oil. I cooked it under pressure for the 25 minutes suggested in the recipe. The black beans were soft but the other 2 varieties were still a bit chewy so I had to cook it for another 15 minutes under pressure and then after trying that I cooked it for another 15 minutes. The taste and texture was really good on the final product and I will update the recipe to 55 minutes.
I don't think that 55 minutes is bad to completely cook dry beans which had been soaked. Usually I simmer them on the stove for at least 2 hours.
This IP is nice but it requires some experimenting to get the timing right. It's like learning to cook in a completely different way.
I made chicken quesadillas to go with the beans.
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Post by brownrexx on Sept 30, 2019 16:59:12 GMT -5
We had burgers on the grill, grilled eggplant and oven fried okra for dinner.
I am 2-3 weeks from frost and okra has really slowed down although I still have a few really nice eggplants so I am taking advantage of the fresh veggies and cooking them while they are still around.
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Post by paquebot on Sept 30, 2019 23:24:57 GMT -5
Three nights in a row with same thing; Ramen noodles and mixed vegetables. Health issues have jumped up and grabbed me. So far, that diet is agreeing with me and may be able to enjoy something better in a few days. Better? What's better than my own canned vegetables?
Martin
The truth is more important than the facts.
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Post by paquebot on Oct 1, 2019 18:11:17 GMT -5
Back on solid food and me cooking it. 10" cast skillet with big dollop of butter. Sliced potatoes, carrot, onion, and 4" of kielbasa. When all done, topped off with an egg. Washed down with my own V-8 juice.
Martin
The truth is more important than the facts.
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Post by brownrexx on Oct 1, 2019 18:20:12 GMT -5
Back on solid food and me cooking it. 10" cast skillet with big dollop of butter. Sliced potatoes, carrot, onion, and 4" of kielbasa. When all done, topped off with an egg. Washed down with my own V-8 juice. I'll bet that meal really "hit the spot". It sounds good to me too and I was not even sick.
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Post by pepperhead212 on Oct 1, 2019 22:42:19 GMT -5
Here's that delicious Thai curry that I made. I was trimming those kaffir lime trees, and the smell gave me a craving for Thai food! I made a Thai curry, to use up some of those veggies I had. The lady I shared it with had never had one before, and immediately wanted to know how to make it - since it looked so easy, maybe even she could make it! lol After I showed her the recipe for just the curry paste, she decided to keep letting me make it. Thai red curry, with okra, eggplant, bottle gourd, poblanos, onions, chard stems, long beans, bitter melon, and chicken. by pepperhead212, on Flickr Finished Thai red curry, served on a mix of millet and jasmine rice. by pepperhead212, on Flickr
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Post by brownrexx on Oct 2, 2019 17:18:45 GMT -5
Fabulous meal tonight. I am getting so much more comfortable with my Instant Pot. I found a recipe on Food Network for Instant Pot Pulled Pork Sandwiches and I made that. The pork was unbelievably tender. The recipe called for a pork shoulder and I have never used one of those before. I always used a Boston Butt roast and it has a huge amount of fat. This one came out super tender and did not have nearly as much waste. We had acorn squash with honey as our veggie. www.foodnetwork.com/recipes/food-network-kitchen/instant-pot-barbecue-pulled-pork-sandwiches-3649647
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Post by mgulfcoastguy on Oct 4, 2019 15:55:32 GMT -5
I have a Boston Butt smoking on the Green Egg right now. It is looking pretty with maybe an hour to go.
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Post by mgulfcoastguy on Oct 4, 2019 16:52:02 GMT -5
It is falling apart tender. After it cools I will shred it for pulled pork.
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Post by paquebot on Oct 6, 2019 13:56:53 GMT -5
Chili, wife's mild version but my ingredients. Pre-spiced tomato juice specifically for chili base. Same with canned kidney beans. Lots of diced red and green peppers plus red onions. Ground venison for meat. Going to be enjoying this for 3 or 4 evenings.
Martin
The truth is more important than the facts.
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Oct 8, 2019 16:52:29 GMT -5
Chicken soup with lots of veggies and dumplings tonight and however long....LOL, never been able to make a teeny pot of soup.
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Post by brownrexx on Oct 9, 2019 10:11:48 GMT -5
Interesting and very good meal last night. I found a new recipe called slow Cooker Chicken and Sweet Potato Chili.
It had cubed chicken thighs, cubed sweet potatoes, onions, garlic, corn, tomatoes, chicken broth and some of my previously cooked and frozen dry beans. The spices were chili powder, coriander and cinnamon.
I could not remember what coriander tasted like so I cut it back from 1 tsp to 1/2 tsp and I also cut back the cinnamon from 1/2 tsp to 1/4 tsp.
It smelled sort of like middle eastern food while cooking and I was not sure how we were going to like it. It just smelled so different that any chili I have ever made but it was really good and hubby said that I should definitely make it again. I am glad that I cut back on the spices because they were just right for us. We just added a little salt after cooking. It seemed to need that.
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Post by pepperhead212 on Oct 9, 2019 10:48:55 GMT -5
I made another batch of lentil salad yesterday, to use up a bunch of those cherry tomatoes, as well as a few of those beans I had left over, after freezing 3 more lbs of them. Today is more of a soup day, and maybe I'll bake some bread to go with it.
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Oct 15, 2019 14:25:24 GMT -5
Last night and tonight, a clean-out-the-fridge type soup, LOL. Had some St Louis style ribs, so used about 4 fat ribs and poached them a bit then taken of the bones, onions, garlic, thyme, cilantro stems, black beans, celery, about a cup of left over salsa, corn, a grey zucchini that was hanging around. Added some shredded cheese to the bowl when I dished it up last night. Turned out pretty good even if I say so myself, LOL!!
I had started with a small pot, <sigh>, and had to switch up to a bigger pot, when will I learn!?! Enough for tonight and to freeze a couple of smaller containers for later, too.
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Post by farmerjack41 on Oct 15, 2019 17:02:04 GMT -5
Thinking about baked tater with chili over the top. Supper is not for two hours so that could change. Might decide that's tooo much work!
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Post by mgulfcoastguy on Oct 15, 2019 17:18:45 GMT -5
Thinking about baked tater with chili over the top. Supper is not for two hours so that could change. Might decide that's tooo much work! You might just have thrown a craving on me. Though I usually wait for cold weather for that combo. I'll go to Wendy's and either get that or taco salad. Then to the grocery store, there is a new recipe called Cornel's chicken that interests me. If it isn't a hot mess I'll post the recipe in a few days.
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Post by Laura_in_FL on Oct 16, 2019 9:04:43 GMT -5
Debating between chicken fajitas or meatloaf - I have ingredients for both. Probably fajitas will win out.
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Post by brownrexx on Oct 16, 2019 14:39:05 GMT -5
I love chicken fajitas Laura_in_FL, I am making one of hubby's favorite meals which is chicken and waffles with acorn squash on the side. I mentioned this previously but our area's chicken and waffles is not like the southern kind where the chicken is fried. ours is shredded chicken in gravy served over waffles. He eats the waffles but I eat a slice of bread so it's like a hot chicken sandwich.
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Post by brownrexx on Oct 17, 2019 17:03:30 GMT -5
Tonight was Moo Shu ground chicken patties with a baked red(volunteer)potato from my garden and acorn squash(also from my garden) with butter and honey.
I don't like the cold weather all that much but these cold weather meals are pretty tasty.
Tomorrow will be an oven meal of chicken with cornflake crumbs and another cold weather favorite which is white potato cubes, sweet potato cubes and carrots roasted in the oven. I am just starting to use my home grown sweet potatoes. So far they have tasted pretty good.
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Post by paquebot on Oct 19, 2019 18:42:46 GMT -5
Venison neck roast in a crock pot with potatoes, carrots, and onions. Simple but super.
Martin
The truth is more important than the facts.
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Post by brownrexx on Oct 22, 2019 7:05:58 GMT -5
I made stuffed peppers last night and they were really good. I used some of those last bell peppers I picked and they were blushing with a tinge of red so they were slightly sweet.
I don't bake stuffed peppers, I simmer them in a tomato sauce and add Basmati rice to the sauce so when it's all done, I have a complete meal in one pan.
I always make this in the Fall when I have fresh peppers.
Left overs tonight.
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Post by Laura_in_FL on Oct 22, 2019 9:49:12 GMT -5
This reminds me...I need to get the roast into the crockpot soon.
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Post by bestofour on Oct 22, 2019 10:35:18 GMT -5
hamburgers, slaw, bean with bacon (thanks brownrexx,)
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Oct 22, 2019 16:55:19 GMT -5
Lazy early supper or a very late lunch of a nice big iceberg lettuce salad, a dab of homemade Ranch dressing and an Italian sausage that was slowly browned and cooked in a dab of butter. Not a big meal, but I am full and the sausage was just right with the flavors of the salad.
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Post by pepperhead212 on Oct 22, 2019 18:06:13 GMT -5
I made the last batch of that raw tomato pasta sauce, that I make countless times during the summer - last one until probably early next July. A friend, who loves it, went in the hospital for an outpatient procedure today, and I told him I'd bring him some tomorrow. It was a large amount - 62 oz of tomatoes, before draining some, 8 cloves of garlic, a bunch of 3 different olives and anchovies, chopped up, and the first batch of that indoor basil, from the hydroponics. I cooked about 1 1/4 c of spelt, and added that with 2 cans of rinsed beans, to 1 lb pasta, instead of all pasta. Last batch of tomatoes for the season, with garlic, basil, olives, anchovies, and olive oil. by pepperhead212, on Flickr Finished pasta dish, with spelt and 2 cans of beans added. by pepperhead212, on Flickr
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Post by brownrexx on Oct 23, 2019 17:53:39 GMT -5
Today I made a beef roast in the crock pot with potatoes and carrots. I also cooked some sauteed Swiss Chard from the garden.
Sweet potato pie for snack later.
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