Roast Chicken and Black Bean Baleada

(Apologies for the blog neglect.)

Early in June I made my long awaited return vacation to Roatan, Honduras.  It had been three years (two full summers!) since I had been on my beloved island.  This trip was extra special because I got to share it with my dad and Louis.  Damn, 4+ years of marriage and this was our first real vacation together!  I was so nervous he wouldn't be as infatuated with it as I am.  By the fourth day though, he was using the phrase, "The next time we come..."  My heart nearly flew out of my chest!

In all the years we've been staying in West Bay, we had never tried Celeste's.  It is literally just up the ally from the hotel we stay at, a 2 minute walk, but it just never happened.  This year I was determined to go and eat a lobster baleada.  Baleadas are sort of a free form burrito with a thick, fluffy flour tortilla.  Traditionally, they are filled with refried red beans, scrambled eggs, and cheese, some times with ham, chicken, etc.  They are probably the most iconic dish of Honduras, and some restaurants are elevating the humble food with fresher and more gourmet ingredients more suitable for lunch or dinner.

That lobster baleada was incredible.  Fresh lobster and homemade tortilla.  I'm not sure how to sell that better.

I don't have access to such tortillas here in Tennessee, and at the moment I don't have time to experiment with making my own.  So regular tortillas have to substitute.  You can make a good baleada with store bought tortillas at home, but it won't be the same, so clearly, you just have to go to Honduras at some point.

Roast Chicken & Black Bean Baleada
1/2 C diced onion
1/2 C diced green bell pepper
1/2 C diced (fresh) tomato
1 15oz can black beans, drained and rinsed
~1 1/4 C shredded, roast chicken
1 tsp minced garlic
1/2 tsp cumin
2 tsp chopped cliantro
4 large flour tortillas
1 Tbsp salted butter
1 C shredded monterey jack cheese
salt and pepper to taste

In a little oil over medium heat, saute onion and bell pepper for 5-7 minutes, until tender.  Add tomato, chicken, garlic, black beans, and cumin.  Cook for ~5 minutes, just to heat through, really.  Salt and pepper to taste.  Toss in cilantro just before filling and serving.

Melt butter with a little oil over medium heat on a griddle or large skillet.  Griddle tortillas for about 2 minutes, until they get some color and just barely start to crisp around the edges.  Fill each tortilla with 1/4 of the filling, top with cheese, fold over, and serve.

Serves 4.  Top with sour cream (or crema), cilantro, and hot sauce, if you like.

Tuna Steaks w/ Chipotle Lime Shimp & Avocado Salsa

Whew, I have emerged from a waist deep pile of fabric and costumes for a brief period of time.  Who knows what I'll get myself into after this, but for now I can enjoy all the freshness of spring weather and foods.  I made this dinner a couple weeks ago while weirdly daydreaming of the upcoming Jimmy Buffet concert and more understandably daydreaming about our fast approaching Roatan vacation.




Tuna Steaks w/ Chiptole Lime Shrimp & Avocado Salsa
2 5-6 oz tuna steaks (about 3/4 in thick)
Sea salt
Fresh cracked black pepper
Chipotle lime shrimp (recipe below)
Avocado salsa (recipe below)

   Salt and pepper tuna.  Sear in a hot pan over med-high with some oil for 3 minutes per side (med-rare).
   Top with warm shrimp and cool salsa.
   Serves 2.

Chipotle Lime Shrimp
1/2 lb peeled deveined shirmp
1 chipotle minced
2 Tbsp fresh lime juice
2 tsp olive oil
1 tsp honey
1/2 tsp minced garlic
1/2 tsp sea salt

   Combine ingredients.  Let shrimp marinate for 30-45 minutes.
   Over medium heat, cook shrimp (excess marinade discarded) 2-3 minutes per side, until cooked through.

Avocado Salsa
1 avocado, diced
1 roma tomato, seeded and diced
1 Tbsp lime juice
1 Tbsp chopped cilantro
salt to taste

   Combine ingredients, let sit for at least 15 minutes.

Linzano Chicken Sandwiches

I was super excited who I found Linzano salsa at the little Mexican market near my house.  It is difficult to find in the States.  Linzano salsa is a vegetable based condiment that is really popular in Costa Rica.  It is wonderful over simple rice and beans, grilled fish, and I have even seen people put it on fries.  This chicken sandwich is really simple, but packed with tons of flavor.

Linzano Chicken Sandwich
2 chicken breast, filleted (4 cutlets)
1/2 C Linzano salsa
1 1/2 Tbsp cider vinegar
3/4 tsp Tony Chachere's or seasoning salt
4 buns (I used ciabatta), lightly toasted
4 slices monterrey jack cheese
lettuce or baby spinach
thinly sliced red onion
chipotle honey mustard (I added some whole grain mustard to it)

   Combine Linzano, vinegar and Tony's.  Add chicken, marinate for at least 30 minutes.
   Cook chicken in a pan or on the gill over medium, about 4-5 minutes per side.  When chicken is almost done, top with cheese and allow it to melt.
   Assemble sandwiches.
   Serves 4.

Our Barbacoa

Barbacoa is a roasting/braising technique used throughout the Caribbean.  Traditionally it referred to the use of a whole animal, often a goat.  However, somewhere along the line it came to be the term for Mexican pot roast.  So, as much as I would like to roast a whole goat in my back yard, this is recipe is for a Latin-style pot roast slow cooked until everything literally melts together.  It is the perfect thing for the cooler weather and approaching autumn.

Our Barbacoa
~2 lb beef shoulder roast, cap fat removed if still on
1 14oz can crushed tomatoes
2 lrg cubanelle peppers, sliced  (or 1 lrg green bell pepper)
1 lrg clove of garlic, roughly chopped
1 chipotle in adobo, roughly chopped
salt and pepper

   Liberally salt and pepper beef.  I cut my roast in 3 pieces for faster cooking.  Place in Crock Pot.  Add the rest of the ingredients.
   Cook on HI for about 3 hours, until beef easily shreds apart.  (LO for 6-8 hours).
   Serve as you like.  Surprise, surprise, we made ours into tacos.
   Serves 4-6.

Avocado and Basil Crema

What I am about to say to you may come as a shock:  last week I made tacos and we had no cheese.  We did have an avocado, though.  Now, I am not saying this lovely little sauce is a substitute for cheese.  But it does give you a certain creaminess that regular old sour cream doesn't.

Avocado and Basil Crema
1 avocado
1 Tbsp mayonnaise
juice of 1 lime (~2 tsp)
1 tsp minced fresh basil
1/2 tsp sea salt

   Mash avocado so it is almost smooth.  Mix in all other ingredients.
   Makes ~1 C (but it depends on the size of your avocado).  Put it over anything.

Chipotle Shredded Pork

If you know me, you know that I adore braised pork.  Which is why I already have several recipes for the stuff.  Normally, I like to load it with spices and various yummy things.  But I refrained from my usual healthy use of the pantry; this is a seriously parred down version.  It is still every bit as delicious, but requires half the ingredients.  Perfect for tacos, salads, nachos, sandwiches, or just on its own with some rice and beans.

Chipotle Shredded Pork
1.75-2 lbs trimmed pork shoulder (or country ribs)
1 small onion, sliced
1 small red bell pepper, sliced (or 1/2 of a large pepper)
2 lrg coves garlic, minced
2 med chipotles, minced
vegetable oil
1/2 C water
salt and pepper

   Liberally salt and pepper pork.  Heat some oil over med-high heat in an oven safe pan.  Sear pork on all sides.
   Add veggies, garlic, chipotles, and water.  Cover.
   Place in a 325 deg F oven for 1 1/4- 1 1/2 hours.  Uncover for the last ~20 minutes.
   Shred pork (it should pretty much fall apart).  Return to pan.  Heat through and make sure most of the liquid is evaporated.
   Serves 4-6.

Ingredient Count: 5
Freebies:  salt, pepper, vegetable oil, water (Because you should always have these things on hand.)

Herby Olive Rice

I am always trying to figure out new ways to flavor rice.  This is simple, delicious, and easy to make in any month.  The herbs I used are available in quantity year-round and remain cheap in all seasons.  I do encourage you to buy some parboiled or converted rice (Uncle Ben's and Mahatma Gold are awesome.  Walmart even has it's own.)  The rice comes out really fluffy and the grains separate beautifully, never gummy or clumpy.  You won't go back to the regular stuff.

Herby Olive Rice
1 C parboiled (or converted) long grain white rice
1 3/4 C water
1/4 tsp salt
1 lrg garlic clove, pasted (optional)
1/4 C chopped black olives
3 chopped scallions
2 Tbsp chopped cilantro
2 Tbsp chopped parsley

   Bring water to a boil.  Stir in rice, salt, and garlic.  Return to boil.  Cover.  Reduce to low.  Cook for 16-18 minutes, until water is absorbed.  Fluff with a fork
   Fold in olives, scallions, and herbs.
   Serves 3-4.

Negra Modelo Pork

Beer and pork.

Two things that have gone together literally since the beginning of fermentation and slaughter. 

I don't think I need to say anymore, except that you can eeeeeasily change the flavor just be changing the beer.  I started with Negra Modelo (a Mexican amber beer for those of you who don't know, slightly sweet, not too hop-y) because we were making the pork into taco.  But this meat is incredible versatile.  I made it into tacos and then a frittata.  You could have just a platter of this for pulled pork sandwiches, add it into a soup, make a casserole.  Almost anything you want to do with it you can.

Negra Modelo Pork
2.5-3 lbs pork shoulder*
1 12-oz bottle Negra Modelo
2.5 Tbsp honey
1.5 Tbsp olive oil
salt and pepper

   Comine beer, honey and oil.  Liberally salt and pepper pork; place in marinade and use a fork to poke holes in the meat.  Allow to marinade for at least 4 hours.  Turning over occasionally.  (The longer you marinade the better.)
   Cover an oven safe dish and palce in a 350 deg F oven for 1.5 hours.
   Uncover, turn heat down to 300 deg F .  Cook another 45 min to 1 hour until meat easily pulls apart.
   Shred meat.  (Up to this point, it can be done several days in advance.)
   Reheat uncovered at 350 deg F for service and to reduce braising liquid.
   Serves 4-6.

*Pork Shoulder:  I like to buy country ribs because you can get smaller quantities of meat and it is already cut into managable pieces.  If you can't find that, just get a small shoulder and cut it into large chunks.

Black Bean Cakes

   How can you resist an easy and unique side dish?  You can't, that's the point.  These black bean cakes are the perfect compliment to yesterday's stuffed cubanelles.  Or any stuffed pepper.  Hell, they could be your main item with a nice big summer salad.  Crispy exterior and creamy, hearty interior.  They feel like an absolute indulgence but aren't too bad for you.  Sure, they are technically fried but it is a shallow fry and as long as your oil is hot enough and you drain them well, you aren't ingesting a lot of fat.  Even if you don't make the cubanelles, I strongly suggest making the spicy beer tomato sauce to go with the black bean cakes.

Black Bean Cakes

1 small onion, diced

1 clove garlic, minced

1 can black beans, drained

black pepper

salt

1 egg

flour

seasoned bread crumbs

extra virgin olive oil and light oil (canola, peanut, veg...)

   Saute onions in a little bit of oil until tender.  Add garlic and beans.  Cook 1-2 minutes.  Use a potato masher to mash black beans.  You want it to be a half mashed, half whole bean mixture.  Allow to cool.  Salt and pepper to taste  Form into 6 discs.

   Set up 3 plates or bowls for flour, egg, and bread crumbs.  Salt and pepper the flour.  Lightly coat the cakes in flour, egg, then bread crumbs.

   In a deep sided skillet add a mixture of evoo and light oil to a depth of 1/2 inch.  Heat over med/med-high heat until bubbles rise rapidly from a toothpick dipped into the oil.  Place cakes in oil.  Fry for 2-3 minutes a side until crispy and golden brown.  Drain well on paper towels.

   Serves 2-3.  2 main dish portions, 3 side dish.

Additional Note in Response to Comment (9/2/11):  For deep frying I would make balls instead of patties, golfball sized or a little larger.  I have issues with deep frying, but a sphereical shape always seems to hold together best for me.  And they would make a great little party bite... hmmm, doing that in the future!  (I tried to leave this as a comment, but Blogger temporarily hates me and won't let me comment on my own blog.)

Stuffed Cubanelles in Spicy Beer Tomato Sauce

   I adore stuffed peppers and right now is peak pepper season.  Yesterday as I was browsing the Saturday Market at the square in Murfreesboro (my old and new-again town) , I was so excited by all the beautiful, fresh, local, and cheap pepper.  From spicy to mild, tiny to huge, every variety looks good right now.  I made these while still back in NC, but I will definitely be coming up with some other variety of stuffed pepper very soon. 

Spicy Beer Tomato Sauce

1 12 oz beer

1 28 oz can crushed tomatoes

2 chipotles, minced

1 bay leaf

1/4 tsp black pepper

   Combine in ingredients in a pot.  Cover, bring to a gentle bubble over medium-low heat.  Simmer for 20-30 minutes.

Stuffed Cubanelles

4 lrg cubanelle peppers (~6 inches long)

3/4 C rice, cooked according to pkg directions 

1/2 lb ground chicken

1 small onion, diced

2 lrg cloves garlic, minced

1 Tbsp chili powder

1 tsp cumin

1 tsp coriander

1/2 tsp oregano

1/3 C of sauce (above)

red pepper flakes to taste (optional)

salt and pepper

oil

~1/2 C shredded Monterrey jack cheese

Chopped cilantro and scallions

   Prep peppers by cutting across the top about 3/4 through and down the length of the pepper forming a "T".  Remove seeds.  (See picture for reference.)





   Heat about 1 Tbsp oil over medium heat.  Saute onions for 3-4 minutes.  Add chicken and cook most of the way through.  Add garlic and spices.  Cook about 2 more minutes.  Remove from heat.  Add rice and sauce.  Salt and pepper to taste.  Mix thoroughly.

   Fill cubanelles with chicken/rice mixture.  Place in lightly sprayed baking dish.  Cover with sauce.  Top with a little cheese.

   Bake at 350 deg F covered for 30 minutes.  Bake uncovered for 15 minutes

   Sprinkle with cilantro and scallions.

   Serves 4.

Chipotle Orange Pork "Steaks"

   This is a really fantastic all-seasons marinade.  Roast or pan sear for the colder months, and grill when the weather allows.  Cutting a pork loin into medallions allows you to enjoy the heartiness of a steak without the heaviness of red meat or the price tag of a good cut of beef.  (Though, this would be great on a flat iron or flank steak or chicken if you don't do the mammal thing.)

Chipotle Orange Pork "Steaks"
1 1/4-1 1/2 lb pork loin cut into steaks about 1 1/4 in. thick
zest of 1 orange
juice of 2 oranges (~3/4 C, maybe a little more)
1 lrg chipotle
1 tsp of adobo sauce (that the chipotle is packaged in)
1 Tbsp chopped garlic
1 Tbsp lime juice
1 Tbsp olive oil
1/2 tsp sea salt
1/4 tsp fresh cracked black pepper

   Combine all ingredients except pork. 
   Between two piece of plastic wrap very lightly pound meat to help tenderize it.  Put in marinade.  Marinate for 1-12 hours, the longer the better.
   Shake off excess marinade and sprinkle a tiny bit more salt on pork.  Place on hot grill.  (If you are using charcoal, throw on a couple hunks of wood to give a nice smokey flavor)  Grill 5-6 min per side.
   While pork is grilling, pour excess marinade into a pot.  Heat over medium/med-high until it starts to bubble.  Reduce by half to form sauce.
   Let pork rest for 3-4 minutes under a foil tent.  Serve and spoon sauce over.
   Serves 4.

Also, check out SAVE THE ARTIST for a post about developing your palate!

Poblano Beer Pork Tacos

   I love tacos, I've done several variations and I just can't stop coming up with more.  These came about because someone left cans of Bud Light here a while ago.  Neither Louis nor I particularly like Bud Light, so I kept coming up with different ways to cook with beer.  Obviously, I suggest you use a better beer, but it doesn't have to be anything too expensive.  Even regular Budweiser would be good.  The beer adds a nice little acidity, and the carbonation and hint of alcohol will help to tenderize the meat as it cooks.  The beer flavor is subtle and marries so well the fruitiness of the chilies and richness of the pork.

Poblano Beer Pork Tacos
2 medium poblanos, very thinly sliced
1/2 large onion, thinly sliced
1 medium jalepeno, minced
1 large chipotle, minced
1 large clove garlic, minced
1 tsp oregano
1 12 oz can beer
1 Tbsp red wine vinegar
1 Tbsp honey*
1 Tbsp brown sugar
2.5-3 lbs country ribs
salt and pepper
Tortillas
shredded jack, red onion, cilantro

   Remove stems, seeds, and ribs from poblanos and jalepeno.  Combine first 10 ingredients in a deep roasting pan or baking pan.  Salt and pepper pork pretty liberally.  Add to sauce.  Cover.  Place in 325 deg F oven for 1.5 hours.  Uncover, turn heat down to 300 deg F and cook another hour.
   Shred pork and remove bones.  Serves immediately (or store in air tight container for 3-4 days.  To reheat, place in a pot, cover and heat over med-low heat.  Add a little stock or water if needed.)
   Place on tortillas with some cheese, red onion, and cilantro or whatever else you like.
   Serves 4-6.  (Number of servings really depends on how large the bones in the meat are.  Stretch your budget and servings by upping the sides.  Rice and beans are cheap.)

*You can use all honey or all brown sugar.  I used both out of necessity but the two different sweetnesses was really nice.  The floral aspect that plays off the chilies from the honey and the caramelized sweetness of the brown sugar is perfect with pork.

  

Dessert Fried Plantains

   I adore plantains.  I crave them.  I admit that there are weak nights, when I am alone, that I will have fried plantains for dinner and nothing else.  Salty, crispy, starchy heaven.  My love for them may be greater than my love for potatoes.  However, for lovely, savory twice fried plantains, you need to have green/yellow plantains.  Around here (and by here I mean the majority of America) they don't sell terribly well, so the fruits may sit in the store for awhile.  There is nothing wrong with that, but they do continue to ripen.  When they turn black they aren't rotten.  They are simply soft and sweet.  It is almost like a completely different fruit than the green ones.

   For our fight night menu, the only ones available were black.  Which was perfect because we were using them for dessert.  That's right:  dessert.  I can't actually claim credit for this recipe.  It was Louis' idea.  I am fixated on savory fried plantains so I didn't even think of a sweet application.  It was a great idea.  You can fry them the first time and smash them before people arrive then second fry them right before service.  I made a huge platter of them and they were devoured!  This recipe really depends on how many people you intend to feed.  Plan on one large plantain for every two people.  Then maybe make a few extra, just for good measure.

Dessert Fried Plantains
6 black plantains
1 Tbsp sugar
1/2 tsp cinnamon
1/4 tsp salt
caramel sauce
hot fudge
Veg oil

   Pour oil into a cast iron skillet (1/2-3/4 inch).  Heat over medium.  To test oil, place the end of a toothpick into the oil; if bubbles rapidly rise from the toothpick, it is ready.
   Combine sugar, cinnamon, and salt. 
   Peel and slice plantains on a bias about 3/4 inch thick.  Fry for 1-2 minutes per side.  Drain on paper towel.  Use a wooden spoon to gently smash the plantains.  Fry again for 1-2 min per side; until lightly browned.  Drain on paper towels.  While still hot, sprinkle liberally with sugar mixture.
   Drizzle with chocolate and caramel.*
   Serves 8-12.
   *For easy and pretty drizzling, put sauces into plastic condiment bottles.  They will probably need to be spooned into the bottles then warmed through for easy application.  Wrap the bottoms of the plastic bottles with foil and gently heat in simmering water to warm the sauces.

Simple Chicken Quesadillas & Cinco de Mayo Menu

   This past week has been pure craziness!  I finished my sewing projects; I am so proud of what I made.  When I made the final stitch, I felt a huge weight simply float away.  The decision to take a week off from blogging was not exactly intentional, but it was much needed.  Plus, Louis and I were all over Middle Tennessee taking care of things like my flower tattoo (which I really want to show you, but it is healing super fast and is in its flaky, peely stage) and his school registration.  We were barely in one place for more than 24 hrs. 

   But now I am back, and I have a new toy.  A charcoal smoker, oh yeah... be prepared.  Also, I have finally caught up on all of your lovely blogs.  I just spent an hour and half reading everything.  Let me say, you fashion bloggers... you make me feel so lazy right now.  You are out there finding, buying, and wearing some fabulous pieces.  I am sitting here with horribly unkempt hair and a Lord of the Rings t-shirt that I've had on since yesterday afternoon.

   We got home Saturday night, only to throw ourselves into hosting a mini-party for UFC 129.  The menu had been planned for about 2 weeks because we were really excited about the title fight between St. Pierre and Shields.  (Happy GSP won, but the fight could have been more exciting.  Whatever.)  It was something that I knew I could slap together in my sleep.  Then I realized that Cinco de Mayo is coming up and our fight night menu would be perfect for an easy, casual May 5th get together.

Easy, Festive Cinco de Mayo Menu

Simple Chicken Quesadillas

Veggies with Chipotle Sour Cream

Guacamole with Tortilla Chips

Salsa and Queso (good quality store-bought... it's ok!)

Dessert Fried Plantains (recipe tomorrow)

Margaritas, Sangria, and/or Mexican beer

Simple Chicken Quesadillas
2 chicken breasts
1 tsp chili powder
1 tsp cumin
1/8 tsp cayenne pepper
salt and pepper
12 6-inch flour tortillas
1 C shredded sharp cheddar
1 C shredded pepper jack (or monterrey jack)
3 large scallions, chopped (4-5 small scallions)

   Cut each chicken breast into 3 large slices (for faster cooking.)  Toss with chili powder, cumin, cayenne, salt and pepper.  Arrange in a single layer on a foil lined baking sheet.  Bake at 375 deg F for 10-12 minutes.  Let cool and chop into small chunks.  (The chili-lime seasoning would also be delicious for the chicken.)
   Build quesadillas with chicken, cheese, and scallions.  Cook in a non stick skillet over med/med-low heat until cheese is melted and tortillas are golden brown.  Keep warm on a baking sheet in a 250 deg F oven, if desired.
   Serves 6.  Serve with lime wedges, chopped cilantro and whatever sauce you like.

Cumin Spiced Steak Fries

   Roast potatoes.  Mmmm.  I make roast potatoes about once a week.  They are are my go to side dish.  Especially because you can line the baking sheet with foil and simply minimize clean up.  I am a little embarrassed to admit this, but when I am home alone for extended periods of time, I will eat only roast potatoes for dinner.  Crispy outside, fluffy inside... pure goodness.  Because I eat them so much, I like to switch up the flavorings I use.  These steak fries go with anything, in my opinion, because I think cumin goes with just about everything.  I am not giving amounts, because it depends on how many people you are feeding. You know how much of the stuff you like.

Cumin Spiced Steak Fries 1 large white potato per person, cut into wedges
extra virgin olive oil
sea salt
cracked black pepper
ground cumin
garlic powder

   Drizzle potato wedges (you'll get about 8-10 wedges per potato) with evoo.  Liberally salt and pepper.  Dust with garlic and cumin.  Toss potatoes to evenly distribute spices.  Arrange in a single layer on a foil lined baking sheet.
   Bake at 375 deg F for 20 minutes.  Flip potatoes.  Bake another 20 minutes.
   Serve with ketchup or chipotle sour cream... or nothing.

Chili Lime Turkey Burger (with Ginger Lime Goat Cheese)

   We love turkey burgers in our house.  I make them a couple times a month.  They are so easy and healthy, but feel like an absolute indulgence!  A couple months ago, I saw 90/10 ground turkey.  This is mostly white meat, but has some dark meat mixed in to give it more flavor and moisture.  If you can find this, use it!  It is delicious and stays moist.  You end up with meat that has roughly 7 g fat per serving (pretty awesome) and very, very little cholesterol.   If you can't find it, no worries.  We use quite a bit of ground turkey, so I just buy one package ground white meat (97/3) and one package dark (85/15).  I mix them together to get a half and half mixture... basically creating my own (roughly) 90/10.

   I've included a little bonus recipe, ginger lime goat cheese.  It is so yummy and creamy.  The lime really compliments the natural tanginess of the goat cheese.  And the ginger adds a lovely freshness and fruity spice.  This was just whipped up spur of the moment, but I am definitely going to experiment more with this flavor profile!

Chili Lime Turkey Burgers
1/2 lb white meat ground turkey
1/2 lb dark meat ground turkey
1 recipe chili lime seasoning (see yesterday's post)
1/4 C chopped cilantro
1/2 lime juiced
1/4 tsp fresh cracked pepper
extra virgin olive oil
thinly sliced red onion
lettuce
mayo
4 buns
Ginger Lime Goat Cheese
4 oz room temp goat cheese
zest of 1/4 lime
1/2 lime, juiced
1 tsp grated ginger
Mash ingredients together; bring to room temp before serving so it spreads easily.  Serves 4

   Combine turkey, cilantro, lime juice, and spice mix.  Cook a tiny patty to test seasoning.  Add salt and more pepper, if needed.  Shape into 4 patties that are slightly larger than the buns you intend to use.  Heat a little evoo in a non-stick skillet over medium heat.  Cook patties for about 6 minutes per side.  (You could also grill these.)
   Toast buns.  Spread a little bit of mayo on one side of the bun and the goat cheese on the other.  Top burgers with whatever you like.  I think lettuce and red onion are the only thing needed for this particular burger.
   Serves 4  (Cumin Spiced Steak Fries are a great side.... stay tuned.  Recipe tomorrow!)

Chili Lime Seasoning

   "Whole Foods" in the title of the post "Whole Foods' Tequila Lime Seasoning" is probably what gets me hits, and why that particular post is the most popular post that doesn't concern David Rocco.  The blend is fantastic and cheap.  However, there isn't a Whole Foods conveniently located near me in North Carolina.  I assume not all of you have easy access to this healthy mega chain.  I've been meaning to make my own version for a while now.  I was already planning on turkey burgers for dinner last night, and a comment on the spice mix's post cemented the idea of making the blend.  Also, I mentioned in the original post that we made turkey burgers with it, but I didn't supply a complete recipe.  So, first of all, here is this recipe for the spice mix.  Tomorrow:  recipe for an awesome burger!

Chili Lime Seasoning
1 Tbsp chili powder
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp coriander
1/4 tsp salt
1/8 tsp cayenne (more or less, depending on the amount of heat you like)
1/8 tsp sugar
zest of 1 lime

   Combine all ingredients.
   Serves 4
   This is enough for 1-1.5 lb meat, basically a 1 time use amount.  Feel free to make a larger batch and keep it in the fridge, but don't make too much.  Because of the zest, it will not keep for more than about 10 days in the fridge.


Note In Response to Comment (9/28/11):  The Whole Foods mix uses dried cilantro.  I am not a fan of dried cilantro because it tastes like nothing, so I don't own any.  If it makes sense in the dish, I will use fresh cilantro with this blend.

Pork Enchilada Casserole

   I don't know about you, but I find making enchiladas is a pain in the ass.   Perhaps it is because I like corn tortillas for enchiladas.  They tend to fall apart on me and get mushy when I roll them up around meat and slather them in sauce.  Now, I am not a big casserole person, but this seemed to be the perfect solution for my soggy tortilla problem.  And, I don't want to brag, but I was right.  This was so easy and tastier than I could have imagined! 

Pork Enchilada Casserole
1 recipe Mexican Braised Country Ribs*
1 recipe stewed black beans
1 1/2-2 C shredded cheese (cheddar or jack)
6-inch corn tortillas (about 10)
sour cream
chopped cilantro
lime wedges
enchilada sauce:
1 14-oz can tomato sauce
juice of 1 large lime
1 large chipotle, minced or pureed

   Mix up sauce.  Salt and pepper to taste if using unsalted tomato sauce.
   Lightly spray a 13x9 baking dish.  Spread a little bit of sauce (just a couple Tbsp) in the bottom of the dish.  Lay down one layer of tortillas.  It will probably take 4:  3 whole and 1 torn to fill in gaps..   Spread half the beans over the tortillas.  Top beans with half the pork.  Add about 1/3 of the sauce and 1/3 of the cheese.  Repeat.  Top casserole with last three tortillas, sauce, and cheese.
   Cover.  Bake at 375 deg F for 25 minutes.  Uncover.  Bake another 15 minutes. 
   Let cool for about 5 minutes.  Cut and serve with sour cream, cilantro and lime wedges.
   Serves 6.
*You could also use 1 recipe chipotle chicken or roasted vegetables.  Or, for the really easy version, 1 store bought (smallish) rotisserie chicken shredded mixed with about 1 C salsa.

Mexican Braised Country Ribs/Guajillo Chili Pork Tacos

   Ugh, I feel bad that I have lapsed several days.  Oh well.  I've been really busy getting costume pieces done and then on Friday we drove to Tennessee.  So, yeah, I am in Tennessee now... again... for the weekend.  There may not be a beach here but it is so much prettier in TN!  Everything is so green, the trees are budding, and the annoying birds are hatching.  I need to train my cat to kill them.

   To make up for the last couple of no-post days, you are getting 2 (sorta) today!  Ok, these coutry ribs are fantastic.  I had never eater or worked with this cut before, but they were cheap and all the pork shoulders were way too large.  They were really easy and incredibly delicious.  You could braise them and go ahead and have them for dinner.  Or make them into pulled pork tacos like I did.  Or make a big batch, have them for one dinner, then use the left overs for tacos.  The meat can be braised several days in advance so this would be perfect for a big taco party.

Mexican Braised Country Ribs
2-2.5 lb country ribs, trimmed
1 med onion
1 lrg carrot
1 lrg rib celery
4-5 lrg garlic cloves, minced (~3 Tbsp)
1 chipotle, minced
1 C water
3/4 C salsa
2 Tbsp extra virgin olive oil
1 tsp oregano
salt and pepper

   Cut country ribs into 4-5 inch sections.  Cut celery and carrot into large chunks (these will be taken out in the end.)  Slice onion thinly.  In a baking dish, combine garlic, chiptole, salsa, water, oil, and oregano.  Add celery, carrot, and onion.  Liberally salt and pepper meat.  Place in dish. 
   Put in a preheated 450 deg F oven for 25-30 min.
   Reduce heat to 300 deg F.  Turn meat over, cover dish.  Cook for about 2 hrs.  Check after 1 hr, stir everything together.  Meat is done when it literally falls apart when you touch it.  Remove celery and carrot chunks.  Shred or serve as is.
   Serves 4-6

Guajillo Chili Pork Tacos
shredded pork from Mexican braised country ribs
1 chiptole
2 dried guajillo chilis
~1C reserved chili liquid
1 Tbsp honey salt and pepper
tortillas
taco toppings (whatever you like)

   Boil about 2 C water, turn off heat.  Add dried chilis that have the stem and seeds removed to water.  Let sit for about 30 minutes, until chilis are soft and pliable.  Place reconstituted chilis, chipotle, 1 C of guajillo chili liquid, and honey in a blender.  Blend until smooth.  Add sauce and pork to pot.  Heat through and allow sauce to reduce by about 1/4.  Salt and pepper to taste.  Build tacos!
   Serves 4-6

Easy, Traditional Guacamole

   No, traditional guacamole is not just mashed avocados.  You know what that dish is called?  Mashed avocados.  I'm really sorry to burst your bubble if that is what you thought guacamole was.  That's a lie; I am not sorry.  Good news is, traditional guacamole isn't much harder than mashing some fruit.  I am not a huge fan of avocados, but fresh guac.... almost nothing better.  And seeing as how the weather is (attempting) to warm up, this is a recipe you need to have in your summer cooking arsenal.  Garlic is the only ingredient up for debate in tradition in this guacamole.  However, I love garlic and have always put it in this velvety green dip.  Also, Rick Bayless, God of Mexican food in America, uses garlic in his traditional version.  So there.

Easy, Traditional Guacamole

2 ripe haas avocados

1 roma tomato, diced

1/4 sweet onion, diced (yellow or red)

1/2 serrano, minced (use jalapeno if serranos are not available)

1 lrg clove garlic, pasted

2 Tbsp chopped cilantro (optional)

juice of 1 lime (~1 Tbsp)

salt

   Combine ingtedients. Mash avocados into a chunky consistency.  Salt to taste.

   Serves 4.