Iron Chef WAYCT - What Are You Cooking Today
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I love a Pizza with an Egg.
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I love a Pizza with an Egg.
I got some free organic smoked salmon at work. Decided to have a go at a pesto based pizza again… With Quorn bits to dam the egg yolk... And halloumi cheese...
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Cheating…I had breakfast at a great new place in Leigh-on-sea called ' the brunch co'...It was the best bravas eggs I've eaten anywhere, and the flat white was very tasty too...
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Got a friend who used to live in Leigh on sea, had a couple of good nights out there and usually hit 'Stop the world' for breakfast. Will check out your find next time i'm down.
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Green chile pork stew, New Mexico style but with charred tomatillo added.
Though a Coloradan, and though I prefer Pueblo to Hatch chilis, I favor the roux-less, simpler New Mexican approach to this dish, eschewing adulterants such as potatoes, tomatoes, and so forth.
Very simple, very few ingredients (roasted chilis, pork, garlic, onion, tomatillo, cumin, salt, oregano, pepper, a few dashes of Tapatio and Tabasco green, usually chicken broth but I forgot to get some and my homemade stock was frozen) and as good as green chili gets IMO. Sometimes simplicity wins.
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Green chile pork stew, New Mexico style but with charred tomatillo added.
Link to a recipe?
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Green chile pork stew, New Mexico style but with charred tomatillo added.
Link to a recipe?
Do you have my Instagram? @mclaincausey I have the basic recipe listed in a comment reply there.
I cook by taste and instinct so it lacks measurements unfortunately
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Not exactly the same, but I can vouch for this one:
https://honest-food.net/wild-boar-chile-verde-recipe/Finding tomatillos in Europe might be a challenge…
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Not exactly the same, but I can vouch for this one:
https://honest-food.net/wild-boar-chile-verde-recipe/Finding tomatillos in Europe might be a challenge…
Thanks. We can get tomatillos from the farm Giles & I buy from, but only in the summer.
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The tomatillos are certainly optional for this form of chili. Truly what most refer to as "chili verde" requires tomatillo as a main ingredient, and what we call "green chili" or "green chili stew" in the Southwest does not and is instead centered on varieties of Anaheim chiles (Hatch in NM, Pueblo in CO). Some New Mexico-style partisans (they are very purely about the peppers) might look at the inclusion of tomatillo as sacrilege, while in Colorado, anything goes (IMO to an extreme). CO variants typically start with an (IMO unnecessary) roux and include tomato, potato, and other ingredients that I find unnecessary and distracting from the peppers.
Anaheim chiles thrive in challenging conditions, which is why Colorado Pueblo chiles are IMO superior to the legendary Hatch chiles of New Mexico–fleshier and a bit hotter. You can order dried Hatch chiles very easily though, and rehydrate them and roast them. And they are damn good--some of my best efforts used them as a base and Pueblo for heat.
You can garnish with tortilla, fresh cilantro (which reminds me, that was an ingredient I forgot to include in my Insta recipe, a handful or so of chopped cilantro), scallion, cotija, and/or jalapeno.
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Last night's meal was cooked for service tonight (I generally do this with stewy dishes). It is by no means traditional to have it thick enough to eat off a plate with a fork, but I think I'll make it thick like this henceforth.
Brandi's corn cotija lime cilantro salad and roasted veggies round it out.
