Since Jan discovered she is ¼ Cora—23&Me, long story—she has become interested in discovering what that means. She has taken an interest in learning Spanish and is taking Mexican food far more seriously. For her birthday, she asked for chicken mole.
Tag Archives: chilies
I like slow cooked chili with tender chunks of beef, sometimes I just want a quick meal for a weekday. While I have been known to simply use a brand name chili, occasionally I like to go just a step further. This may take a few more minutes than simply opening a can, but the flavor is worth the effort.
I was thinking of roast chicken for Sunday night’s dinner. Last week, I ran out of ancho chile powder and when I went shopping, I picked up several different ground chilies. Jan had requested bone broth later in the week, so I did not want my chicken to be too spicy.
Jan has asked me to make a chili for a potluck with her new half-brother. The last time I made chili, I made a pot with beans and it was pretty hood, but I knew I could do better. Instead of ground beef I would use beef chuck and some rib meat. Last time, I also used canned broth as my braising liquid, this time I would braise pieces of marinated beef—to tenderness—and then use the braising liquid to re-hydrate and cook the beans.
One of our favorite dishes from a local Chinese restaurant is Salt and Pepper Chicken Wings. I am sure right now you have a picture of heavily salted wings covered in black pepper in your mind. You would be wrong, the peppers in this dish are Jalapeños.
When I left home I copied all of my favorite recipes from my mother’s recipe box. Strada is one of those easy to make and infinitely flexible dishes that can be adapted to breakfast, brunch, lunch, potluck, or dinner. One more of Jan’s friends from high school is joining us for breakfast, so I decided to make a breakfast strada.
The other day, Eilene complained that it has been a long time since I have made samsa. I have filled these baked pocket breads with lamb and spinach in the past and they are very popular in my house. I thought about mixing the lamb and the spinach versions, but Jan rejected that idea.
When I go to all of the effort to make molé, it is such a production that I always make enough for more than one meal. When the meal is done, I package up 3 or 4 quart bags of the sauce ready to add to a quick weekday meal. Jan asked for chicken molé for dinner one day this week.