I stole this from some guy from New York. Goat cheese enchiladas with cilantro rice. I add chicken to appease the carnivores. The real magic to this is the sauce: chicken stock, chiles and white wine.
I know Tuna is over-fished. But, man, I freaking love tuna! So, I am (at least) going to buy Big Eye. Here we have a app of cucumber, avocado, ginger and cilantro.
Having things ready to go to add to other dishes will make you a hero. It adds depth of flavor. Nothing dried in a jar can ever stack up to this. You can do it while you are cooking other things (or while alphabetizing your pantry). Above, tomato confit: crushed canned tomatoes, shallots, garlic and […]
Why do they call it Chicken Parmesan when you put mozzarella on it? Here we have it with oregano and red pepper dusted pasta. The tomato sauce is tucked up under the cheese. Mmmm. I don’t know what is more attractive, the cheese or the cast iron.
Remember those chicken bones you froze yesterday? Get ’em out. Put them in water and simmer for a few hours and you have the base of your Tortilla Soup. Cook with pureed onion, cilantro, jalapeno, garlic, cumin. Garnish with fried tortilla strips, chicken, avocado, and cheddar cheese.
Roasted chicken on goat cheese salad. Simple. Freeze the chicken bones to make stock later.