Nahuatl (pronounced na-who-wattle) is the Aztec word for Avocado. I threw this together last night and it was wonderful! Give it a shot, let me know what you think.
4 Skinned chicken thighs
1 Medium onion (peeled and sliced into thin rounds)
4 Large garlic cloves (peeled a coarsely chopped)
3 Vine ripened tomatoes (cut into chunks)
3 limes (juiced)
1/2 Cup Mexican Beer (Sol or Corona)
1 Tbs Tabasco
2 Tbs Olive Oil
2 Ripe avocados sliced or cubed
Salt & pepper
1. Let the Oil heat up in a deep pot or large skillet (I used my dutch oven). Salt & pepper the chicken and place in the oil to brown. Once both sides get a nice crust, remove and set aside.
2. Add the onions and garlic to the pot (if you need to add more oil go ahead). You want them to soften but not brown. Once they become translucent, add the tomatoes, lime juice, Tabasco and beer. Bring to a simmer and add the chicken. Cover and let simmer until cooked, about another 30 minutes.
3. Once cooked, transfer to a serving dish. Put sliced or cubed avocado over the chicken and serve.
*I served this with rice and red beans that had been cooked with Sofrito (a Latin spice and tomato mixture that you can find in almost any store), Tabasco, garlic, and their own liquid. The whole meal was a huge success. I think next time I might make the chicken a bit spicier and add some finely diced jalapeno peppers while sautéing the onions and garlic. You could also sprinkle the chicken with cayenne pepper instead of black pepper.
January 23, 2008
January 22, 2008
Parsley Sage Rosemary & Thyme
So that roasted chicken just too boring? Something missing in your pasta sauce? I'm betting 9 times out of 10, your problems can be solved with fresh or dried herbs. Here are the most commonly found and used, and how to use them.
Parsley
There are two kinds of common Parsley, curly and flat. Personally, I never use curly, I find it thick and tough and it always reminds me of Airplane Food. Flat Leaf Parsley (which I constantly confuse for Cilantro... ALWAYS taste before you buy), has a fresh bright flavor that can be used for so much more than decorating your serving dish. It’s excellent with seafood and wonderful chopped up in salads.
Cilantro (aka Coriander)
A lot of people hate it; they think it tastes like soap. Personally, I can't imagine a Gazpacho without the stuff. I love it. Like Parsley it has a fresh bright flavor, but much more aromatic. Again it’s excellent with seafood, and makes a wonderful pesto! Instead of Basil and Pine Nuts, try Cilantro and Cashews instead (and serve it with Platenos Fritos)
Platenos with Cilantro Pesto
1 cup unsalted roasted/toasted Cashews
8 Cups Cilantro (very well cleaned and dried)
2 large Garlic cloves coarsely chopped
1/2 cup olive oil
1/4 cup fresh Lime Juice
Salt to taste
2-3 Green Platenos
1 cup Veggie oil
1. In a food processor place the Cilantro, nuts, and garlic. Put the machine on, and slowly pour in the lime juice, then olive oil. It will all come together quickly. Taste it. Add salt to your liking, and with a spatula mix it in. At this point, according to your likes, you might want some more cilantro, nuts, or lime. Cover and put in fridge.
2. Heat the veggie oil in a deep saucepan. Peel the Platenos by slicing through the thick peel with a knife. Slice into 1/2 inch thick rounds. When the oil is hot, drop in a couple slices. After 2 minutes, take one out and with a heavy mug or bottom of another pan, try to flatten it. If it flattens into a thin disc easily, then you can take out the other slices and repeat the process. If it doesn’t flatten, it needs another minute or two. After you've flattened the pieces, return to the oil and keep frying until golden brown. Allow to drain on paper towel. After you've taken the discs out of the oil, salt them.
3. Serve the warm Platenos with the cool Cilantro Pesto. YUM.
Thyme
I LOVE thyme -- definitely one of my favorites. I use it fresh or dried all the time. It adds so much to soups and sauces. It's a very aromatic and earthy flavor. It’s used a lot in French cuisine and just makes things taste homey to me. Also great for roasts. Just try throwing it in to your rice pot, or jazzing up a store bought soup with some.
Bay Leaves
You MUST get yourself some dry Bay Leaves. Again like Thyme, it adds another dimension to foods. I always add it to any soup I make, or boil it with rice. You can't eat them, so make sure to finish them out before you serve. Also, if you place bay leaves in your boiled water it will add a lovely little taste to your veggies. Fresh Bay Leaves are harder to come by, but if you get them, they make any meats or fish you roast taste that much yummier.
Rosemary
Ah Rosemary! What else could make Lamb and potatoes taste soooo good? Wrap it with your pork loin, in with your roasting potatoes, or even use it a skewers and grill your chicken on it. It has a wonderful fragrance and easy to grow on your windowsill.
Oregano
Like Bay Leaves, it’s easily found dry and not so easy to find fresh. Pity. Fresh Oregano is so transporting! It takes me to Greece. If you can find fresh, very little tastes as good with fresh fish or in a light tomato sauce. Dried oregano is for more than pizza... promise. Tomato sauces, salad dressings, shrimp, and chicken all benefit from it. Try a sprinkle here or there.
Basil
Is there anything more quintessentially Mediterranean than basil? Fresh basil is a marvel. It adds a refreshing almost lemony taste to salads, cheese platters, sandwiches, and even lemonade. Dried Basil is wonderful in sauces and great in marinades as well. Also adds something really nice to salad dressings.
Mint
Another favorite. What other herb can you add to both lamb and ice cream? Think beyond the obvious with mint and add it to your lemonade or ice tea glass, chop it up and add it to a Tomato Salad, or rice. Mint pops up all over the world -- in Vietnamese food, Middle Eastern, Greek, American and so many others. So, I dare you stop using it for garnish and start using it for flavor. Also, mint extract (which you can find along with vanilla extract in the supermarket) is a great extract to have around. Try drizzling a few drops in whipped cream, or chocolate sauce; just remember it’s very strong!
Dill
Yet another fave! Dill makes everything taste fresh -- and, was there ever a better culinary marriage than Dill and Cucumbers? I put dry dill on salads, over steamed string beans, in chicken and tuna salad sandwiches, and Spinach (Dill loves Spinach). Fresh Dill is even better! Put fresh Dill in chicken soup, mix it in with sour cream for your baked potatoes, bake fish on a bed of Dill, or put sprigs on tomatoes, and salads. Another great use: after you peel and boil some small new potatoes, toss with salt butter and fresh Dill… OOO I'm hungry!
Chives
You can think of them as Scallions’ weakling brother, but DONT underestimate them. They have a light, fresh and slightly oniony flavor that works wonderfully with potatoes, seafood of all kinds, in sour cream, and salads. Chopped up and put in meatballs or other meats it adds a great dimension -- they are equally happy with heavy or light foods.
* There are some wonderful Herbs that I haven’t mentioned like Sage, Chervil, Kefir Lime leaves, and some great herb mixes too. Herbs De Provence (differs depending on manufacturer) is a mix of mostly Thyme and Rosemary, and is great on roasts. I'm sure if you went to the local gourmet store you would find some wonderful herb mixes to explore.
Parsley
There are two kinds of common Parsley, curly and flat. Personally, I never use curly, I find it thick and tough and it always reminds me of Airplane Food. Flat Leaf Parsley (which I constantly confuse for Cilantro... ALWAYS taste before you buy), has a fresh bright flavor that can be used for so much more than decorating your serving dish. It’s excellent with seafood and wonderful chopped up in salads.
Cilantro (aka Coriander)
A lot of people hate it; they think it tastes like soap. Personally, I can't imagine a Gazpacho without the stuff. I love it. Like Parsley it has a fresh bright flavor, but much more aromatic. Again it’s excellent with seafood, and makes a wonderful pesto! Instead of Basil and Pine Nuts, try Cilantro and Cashews instead (and serve it with Platenos Fritos)
Platenos with Cilantro Pesto
1 cup unsalted roasted/toasted Cashews
8 Cups Cilantro (very well cleaned and dried)
2 large Garlic cloves coarsely chopped
1/2 cup olive oil
1/4 cup fresh Lime Juice
Salt to taste
2-3 Green Platenos
1 cup Veggie oil
1. In a food processor place the Cilantro, nuts, and garlic. Put the machine on, and slowly pour in the lime juice, then olive oil. It will all come together quickly. Taste it. Add salt to your liking, and with a spatula mix it in. At this point, according to your likes, you might want some more cilantro, nuts, or lime. Cover and put in fridge.
2. Heat the veggie oil in a deep saucepan. Peel the Platenos by slicing through the thick peel with a knife. Slice into 1/2 inch thick rounds. When the oil is hot, drop in a couple slices. After 2 minutes, take one out and with a heavy mug or bottom of another pan, try to flatten it. If it flattens into a thin disc easily, then you can take out the other slices and repeat the process. If it doesn’t flatten, it needs another minute or two. After you've flattened the pieces, return to the oil and keep frying until golden brown. Allow to drain on paper towel. After you've taken the discs out of the oil, salt them.
3. Serve the warm Platenos with the cool Cilantro Pesto. YUM.
Thyme
I LOVE thyme -- definitely one of my favorites. I use it fresh or dried all the time. It adds so much to soups and sauces. It's a very aromatic and earthy flavor. It’s used a lot in French cuisine and just makes things taste homey to me. Also great for roasts. Just try throwing it in to your rice pot, or jazzing up a store bought soup with some.
Bay Leaves
You MUST get yourself some dry Bay Leaves. Again like Thyme, it adds another dimension to foods. I always add it to any soup I make, or boil it with rice. You can't eat them, so make sure to finish them out before you serve. Also, if you place bay leaves in your boiled water it will add a lovely little taste to your veggies. Fresh Bay Leaves are harder to come by, but if you get them, they make any meats or fish you roast taste that much yummier.
Rosemary
Ah Rosemary! What else could make Lamb and potatoes taste soooo good? Wrap it with your pork loin, in with your roasting potatoes, or even use it a skewers and grill your chicken on it. It has a wonderful fragrance and easy to grow on your windowsill.
Oregano
Like Bay Leaves, it’s easily found dry and not so easy to find fresh. Pity. Fresh Oregano is so transporting! It takes me to Greece. If you can find fresh, very little tastes as good with fresh fish or in a light tomato sauce. Dried oregano is for more than pizza... promise. Tomato sauces, salad dressings, shrimp, and chicken all benefit from it. Try a sprinkle here or there.
Basil
Is there anything more quintessentially Mediterranean than basil? Fresh basil is a marvel. It adds a refreshing almost lemony taste to salads, cheese platters, sandwiches, and even lemonade. Dried Basil is wonderful in sauces and great in marinades as well. Also adds something really nice to salad dressings.
Mint
Another favorite. What other herb can you add to both lamb and ice cream? Think beyond the obvious with mint and add it to your lemonade or ice tea glass, chop it up and add it to a Tomato Salad, or rice. Mint pops up all over the world -- in Vietnamese food, Middle Eastern, Greek, American and so many others. So, I dare you stop using it for garnish and start using it for flavor. Also, mint extract (which you can find along with vanilla extract in the supermarket) is a great extract to have around. Try drizzling a few drops in whipped cream, or chocolate sauce; just remember it’s very strong!
Dill
Yet another fave! Dill makes everything taste fresh -- and, was there ever a better culinary marriage than Dill and Cucumbers? I put dry dill on salads, over steamed string beans, in chicken and tuna salad sandwiches, and Spinach (Dill loves Spinach). Fresh Dill is even better! Put fresh Dill in chicken soup, mix it in with sour cream for your baked potatoes, bake fish on a bed of Dill, or put sprigs on tomatoes, and salads. Another great use: after you peel and boil some small new potatoes, toss with salt butter and fresh Dill… OOO I'm hungry!
Chives
You can think of them as Scallions’ weakling brother, but DONT underestimate them. They have a light, fresh and slightly oniony flavor that works wonderfully with potatoes, seafood of all kinds, in sour cream, and salads. Chopped up and put in meatballs or other meats it adds a great dimension -- they are equally happy with heavy or light foods.
* There are some wonderful Herbs that I haven’t mentioned like Sage, Chervil, Kefir Lime leaves, and some great herb mixes too. Herbs De Provence (differs depending on manufacturer) is a mix of mostly Thyme and Rosemary, and is great on roasts. I'm sure if you went to the local gourmet store you would find some wonderful herb mixes to explore.
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