Iron Chef WAYCT - What Are You Cooking Today
-
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.
-
Green chile pork stew, New Mexico style but with charred tomatillo added.
Link to a recipe?
-
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
-
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…
-
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.
-
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.
-
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.
-
Still trying to perfect that pesto pizza… Made a mix of tomato sauce, spicy hummus and red pesto for the ground layer... Then red onions, sweet peppers mixed with spicy peppers, layer of shaves of grana padano cheese, sweet potato falafel smeared with goatcheese with honey, brown mushrooms, egg.
-
Looks and sounds great!
-
Yesterday we made a Moroccan style couscous. We had lamb 4 ways as meat: marinated skewers of leg-of-lamb, ‘kefte’ meatballs, mergiez (spicy lamb sausages - we bought those) and a fall-off-the-bone braised leg of lamb. I also made harissa (spicy sauce / condiment) from scratch. It was epic. We were 11 around the table…
-
That looks magnificent. I could eat all of it. It would take me days, and I would about every minute.
-
Happy Thanksgiving!
Reverse seared prime rib, medium rare, served with a pink peppercorn, horseradish, chive cream.
Smoked "baconator"
I don't have a picture of the smoked turkey but it was divine.
-
Agreed, turkey has a much lower ceiling than other meats but the dark meat was especially good. In general though I agree, outsized hype for a bird that takes a decent amount of effort to just be edible. Between brining, whiskey butter injection, and smoking we were able to get a great result.
The baconator was done by a friend. He made/cured the sausage, ham, and bacon, then the baconator. The ends of it are about the best damn thing you could eat.
Used a recipe on the prime rib that we developed last year. Herb paste on all sides of the meat, truss the bones back on, cook low and slow to 135F read at the center, blast at 500F for 10 or so minutes. This reduces the temperature gradient as evidenced by the dreaded gray ring normally found on prime rib such that you have a crispy exterior and medium rare flesh all the way through. Same principles as sous vide or slow smoking.
You'd never know from my post, but we had a lot of great vegetables and vegetarian dishes too.
-
On Thanksgiving, I should have photo'd it but I roasted a 28 lb Turkey, brined it, threw it in the oven, basted it occasionally, and it came out great. The funniest thing was it was the largest bird I ever roasted and took up most of the oven.
