Category: Meat to Eat OTHER

Chicken – Vegetable Soup

Ingredients

  • 2 cans chicken or vegetable broth
  • 2 CU water
  • 1 can San Marzano tomatoes – crushed
  • 1 TBL oregano
  • 1 TBL garlic
  • 1/2 CU crushed dried Shiitake mushrooms
  • 1 tsp thyme
  • 1 CU cauliflower (chopped small)
  • 1 large onion (chopped)
  • 1 carrot (sliced using vegetable peeler)
  • 1 large celery stalk (diced)
  • 1 CU broccoli (chopped)
  • 2 CU chicken (cooked and coarsely chopped)
  • 3 CU noodles (optional)

STEP BY STEP

  1. In heavy saucepan or crock pot combine all ingredients except chicken
  2. Bring to simmer and cook for 1 to 3 hours
  3. Add chicken (and noodles) and cook another 30 minutes

 

Green Chile Pork

INGREDIENTS

  • 1 LB pork (or beef)
  • 2 TBL Oil or Lard
  • 4 Green Chiles – toasted & peeled
    Guajillo chilies or arbol chilies
  • 2 garlic cloves
  • 1 med onion, chopped
  • 1 med tomato, chopped
  • 1 CU boiling water
  • 1 bay leaf
  • 1/2 TBL ground cumin
  • 1/2 TBL oregano
  • 16 oz chicken broth
  • salt and pepper to taste

STEP BY STEP

  1. Cut meat into one inch cubes
  2. Saute in oil until well browned
  3. Drain off all but 1 TBS fat
  4. Remove meat and set aside
  5. Add garlic, onion and any dried chilies – Cook three minutes
  6. Add meat back in
  7. Add tomato, chopped chiles and broth just to cover – use water if necessary
  8. Top with Guajillo chilies, arbol chilies, bay leaves, cumin and oregano
  9. Simmer 2 hours
  10. Set meat aside to cool . Reserve liquid
  11. Serve with hot flour tortillas or use to make tamales

USING YOUR GREEN CHILE PORK FOR TAMALES

  1. In empty preheated pot add 1 TBL vegetable oil
  2. Add 1 chopped onion to soften
  3. 5 cloves minced garlic
  4. 1 jalapeño without veins or seeds
  5. Shred meat – about 1 – 2 cups
  6. Add to veggie pot with 1/4 C reserved liquid
  7. Simmer until reduced – just a few minutes
  8. Set aside to cool
  9. Mix in 1 C Oaxaca, Monterey Jack, Mozzarella  or Cotijo cheese
  10. Use this as your filling FOR MAKING TAMALES

 

Baked Buffalo Chicken Wings

INGREDIENTS

  • 1 TBL garlic powder
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 1/2 teaspoons cayenne
  • 4 pounds chicken wings
  • 3 tablespoons cooking oil
  • 2/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 pound blue cheese, crumbled (about 1 cup)
  • 2 scallions including green tops, chopped
  • 5 teaspoons vinegar
  • 1/4 cup ketchup
  • 1 tablespoon Tabasco sauce
  • 8 ribs celery, cut into sticks

STEP BY STEP

  1. Heat the oven to 425 degrees F.
  2. Mix together in a paper bag the garlic powder, pepper, salt and cayenne pepper powder
  3. In a large bowl, toss the thawed wings with the cooking oil
  4. Put into the paper bag and shake until coated – save any excess powder in the bag
  5. Arrange the wings in a single layer on two large baking sheets.
  6. Bake until just done, about 35-45 minutes.
  7. Meanwhile create your dipping sauce: In a medium glass or stainless-steel bowl, combine the mayonnaise, sour cream, blue cheese, scallions, and ONLY ONE teaspoon of the vinegar
  8. To coat your cooked wings, in a large bowl, combine the ketchup, the remaining 4 teaspoons vinegar, the Tabasco sauce, and the remaining powder from the bag – ALTERNATE:  Simply use Frank’s Red Hot Cayenne Pepper Sauce
  9. Add the wings and toss to coat.
  10. Serve the wings with the celery sticks and blue-cheese dressing alongside.

MENU SUGGESTION

  • Pair these wings with more finger food. Corn on the cob would go nicely.
  • Roasted potato wedges are a good alternative and can be cooked alongside the wings.

 

Filling for Chicken Tamales

INGREDIENTS

  • 8 black olives quartered
  • 1/4 cup julienne carrot
  • 1/2 cup minced onion
  • 1/4 cup thinly sliced poblano chile
  • 2 jalapeños sliced and deveined
  • 1 tsp oregano
  • 1 cup shredded chicken
  • 1/2 tsp liquid smoke (optional)
  • 1 cups shredded oaxaca cheese
  • 1 TBL Grandpa’s Jalapeño Chili Sauce or Tabasco
  • 2 TBL corn oil

STEP BY STEP

  1. Put the cheese in the refrigerator and save until ready to make the tamales
  2. Over medium high heat soften onion carrot and poblano in the corn oil
  3. Add remaining ingredients and remove from the heat
  4. Mix well
  5. When cooled spread masa on 16 large corn husks and then divide up filling and cheese
  6. Roll up
  7. Wrap in foil and steam for 1 hour.
  8. Serve with a bit of sour cream.

 

Güveç a traditional dish

Chicken güveç with mixed vegetables

This recipe is from my friend from Istanbul, Mevlüt.

INGREDIENTS

  • 1 chicken (tavuk)
  • medium onion (sogon)
  • 1/2 C grams of green beans.
  • 2 medium potatoes
  • 1 eggplant (aubergine)
  • 1 squash
  • 6 mushrooms
  • 2 green chilies
  • 1/2 C grated cheese
  • 3 medium tomatoes
  • Salt and pepper to taste.

STEP BY STEP

  1. Wash the chicken and cut into medium-sized pieces.
  2. Dice the onion and halve the mushrooms
  3. Peel the eggplant, potatoes and squash and cut into medium-sized pieces.
  4. Cut the chilies and beans into small pieces, and cut the tomatoes into thin, round slices.
  5. Grease the pan(s) you will use for baking.
  6. Place all the vegetables in the pot except for the tomatoes.
  7. Arrange the chicken evenly over the vegetables.
  8. Add about half a cup of water and salt and pepper to taste.
  9. Top with the tomato slices, then with cheese
  10. Cover tightly and bake for one hour at 350 degrees Fahrenheit, or 180 degrees Celsius.
  11. Serve hot and bubbling.

VARIATIONS

  • This can be made in one large dish, or several small ones for individual servings.
  • You can use any type of meat.  Lamb is also popular.

 

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