Monday, February 8, 2010
Baking and cooking and too lazy to post
Sorry about not posting lately. I have just been lazy. Doesn't mean that I haven't been cooking and baking though. Last week I decided to make my own hamburger buns and they came out really well.
I also made another loaf of "No Knead" bread and it was my best yet. I think I got it down.
On Saturday friends were coming to dinner so I made one of my favorites. I have posted the recipe here before and I really urge you to give it a try.
Salt pork and chicken how can it be bad?
Saveur Cooks Authentic French
Pintade au Chou (Guinea Hen with Cabbage)
(When I went to go get a "Guinea Hen" the man at the meat department told me that it was no more than a small chicken. I was surprised but that is what I used)
1 2-1/2-3lb Guinea Hen (like I said, I used a small chicken)
Salt and freshly ground black pepper
2 tbsp vegetable oil
8 oz lean salt pork diced
2 medium yellow onions peeled and finely chopped
2 tbsp butter
2 carrots, peeled and sliced into thin rounds
12 new potatoes
1 medium savoy cabbage, quartered, cored and cut into 1/4" wide strips
1 12oz bottle of lager-style beer
1. Rub chicken inside and out with salt and pepper, then tie legs together with kitchen string
2. Heat 1 tbsp. of the oil in the bottom of a pressure cooker over medium heat, add salt pork, and saute until brown and crisp, about 10 min. Remove salt pork with a slotted spoon and set aside. Saute onions in salt pork fat until soft, about 20 minutes. Remove with a slotted spoon and set aside.
3. Add butter and remaining 1 tbsp oil to pressure cooker. Add chicken and brown all over, turning several times, for about 20 minutes. Season with salt and pepper, then add salt pork, onions, carrots, potatoes, and cabbage. Pour beer over chicken and vegetables. Place lid on pressure cooker, close tightly, and process according to manufacturer's instructions at a pressure of 10lbs or on high for 20 minutes. Remove from heat, let stand for 5 minutes, and carefully open cover.
Sunday it was Superbowl and I had to make a token appetizer. I wasn't going to mention it, but Dr Food is addicted to this Rotel and Velveta cheese goo that he makes once a year on Superbowl day. It is a Texas thing from his childhood. Gives ME the willies. I made a crab and salsa thingy that was pretty good.
This salsa was fantastic and easy to make. Just a little roasting of vegetables and it is done in minutes.
Crab and Gruyere nachos with charred tomato salsa
adapted from Small Bites
1/2lb bag good quality corn tortilla chips
8 oz cooked fresh white crab meat
1 pickled jalapeno pepper, very thinly sliced (I used more)
1 small onion, finely diced
8oz Gruyere cheese, finely grated
4 garlic cloves, unpeeled
1 lb ripe plum tomatoes
1 red onion, thickly sliced
1 chipotle in adobo
small handful fresh cilantro
1/2 tsp salt
Juice of 1 lime
1. To make salsa, place the garlic cloves and Jalapenos in a nonstick frying pan and dry-fry over medium-high heat, stirring, until blackened on all sides. Remove from the heat and set the garlic aside. Place the peppers in a resealable plastic gag, seal, and leave for 5 minutes to steam. Scrape off the skins and take the seeds out. Peel the cooled garlic.
2. Meanwhile, heat the broiler to high. Spread out the tomatoes and onion on a large, nonstick baking sheet and broil for 6-7 minutes, until blackened. Transfer to a food processor with the garlic, peppers, chipotle in adobo, cilantro and salt. Pulse until you have a coarse-textured puree. Transfer to a bowl and add the lime juice and extra salt to taste, if necessary.
3. Preheat the oven to 400F. Spread the tortilla chips out on a baking sheet. Sprinkle with crab, pickled jalapeno, onion, and cheese. Bake for 6 minutes, until the cheese is melted. Serve immediately with the salsa.