Shredded Chicken Adobo Tacos

We had a hankering for a good street food Mexican. You know, double soft warm corn tortillas filled with Carnitas or shredded smoked chicken and all the extras (white onion, Queso fresco, cilantro, etc.) So, I found this recipe in the New York Times which looked very authentic. The only change I made was instead of cooking the chicken from a raw state, I got a rotisserie chicken at the market and remove the skin, then shredded. It makes this super fast and easy. Be aware that chipotle chiles are spicy, so if you’re not into too much heat, go lightly. The smokiness of the adobo does make this dish a total winner, enjoy!

(for the sake of time you can substitute a cooked rotisserie chicken and disregard the first seven ingredients)

4large bone in chicken thighs, about 1 1/2 pounds
3 scallions, left hall, 

1 Bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup chicken broth
8 fresh corn tortillas

Garnish:

One small white onion, finally chopped, soaked and ice water for 10 minutes and drained
Finley sliced Serrano chiles, can use jalapeño instead
Sliced radishes
Sliced avocado
Crumbled case so fresco or mild feta cheese
Crème fraiche or Mexican Crema
Cilantro sprigs
Dried oregano
Lime wedges

 
(Disregard the first step if you’re using cooked chicken. Just shred and reserved for the steps that follow)
 
Put chicken thighs in a sauce pan and cover with 3 cups of water. Add scallions, Bay leaf, thyme, peppercorns, allspice, cloves, and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding skin and bone. Strain broth and reserve; you should have about 2 cups shredded chicken.

Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened in a bit browned, about 5minutes. Add garlic and cumin, cook for one more minute. Add chop chipotle chili in adobo sauce and stir to combine. Add shredded chicken and stir to coat. Add chicken broth and simmer for 2 to 3 minutes, until sauce is thickened somewhat. Correct seasoning with salt if needed. Keep warm.

Warm the tortillas over steam, keeping them soft and pliable. I like to stack what I need, wrap them in tinfoil and put in 350°F oven for five minutes. If I need to hold them warm for any length of time, reduce oven temperature to 180°F.

 Build the tacos quickly: put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of Serrano chili, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of Crema. Add a few cilantro sprigs and a small pinch of oregano. Serve immediately with lime wedges on the side. Ole, enjoy!

Mexican Slaw

Juice from 2 limes
1Tbsp. olive oil
1 Tbsp. sugar
1 dried arbol chile, stemmed, seeded and cut into rings
1 tsp. salt
1 tsp. freshly ground black pepper
2 C. shredded peeled jicama
3 medium raw beets, peeled and shredded
1 cucumber, peeled, seeded, and grated

In a small mix bowl combine the first 6 ingredients and whisk together to form the dressing for your salad. Reserve.  In a large bowl, mix together the jicama, beets, and cucumber.  Top with dressing and toss to fully coat.  Correct seasoning with salt and pepper, if needed.  Cover and refrigerate for 2 hours (can be as long as overnight).  Serve cold and Enjoy!

Thanksgiving 2017

Ahh, once again we are at my favorite holiday; nothing beats it.  I find there is something magical about getting into the kitchen with family and friends (yes, at my house we all join in) and cooking a terrific meal together.  Then, sitting down around the table with a few more (many) bottles of great wine and having a really long dinner with tons of conversation, laughs, and reflection on why we are so fortunate to have the love of those that mean so much to us.  It is truly a special time and I love it!

This year we are going with very simple appetizers, but crowd favorites.  A dry brined bird, which Kim will expertly roast off in the oven. And, yes you do see Tator Tots on the menu(Ore-ida brand and they will go for a swim in the fryer to get that perfect crunch).  Many favorite sides and  lastly, not one, but two pies- both classics.  Enjoy!!

Appetizers –

Homemade Guacamole and Salsa
Warm Tortilla chips

Charcuterie board-
Serrano Ham
Manchego cheese
Fig spread
Kim’s Sweet and Sour Pickles

Dinner –

Brined and Roasted Whole Turkey
Pan Gravy
Balsamic Glazed Caramelized Shallots
Cranberry Sauce with Orange and Walnuts
Sausage and Herb Dressing
Mashed Sweet Potatoes
Tator Tots with Spicy Ketchup
Maple Glazed Root Vegetables
Parmesan and Bacon Green Beans
Skillet Apple Pie, Vanilla Bean Ice Cream
Warm Pumpkin Pie with Cinnamon Whipped Cream

Weekly Menu: 11/18 - 11/25

Saturday-
Tilapia with Crab and Spinach Stuffing
Lyonnaise Potatoes
Roasted Carrots with Onion

Sunday-
Pork Carnitas with Warm Corn Tortillas
Black Bean Salad with Avocado, Cilantro, and Lime
Mexican Style Slaw

Monday-
Chinese Vegetable Stir Fry
Steamed Rice with Scallions

Tuesday-
Portuguese Kale and Sausage Soup
Romaine Salad with Caramelized Shallot Vinaigrette

Wednesday-
Beef Chili
Jalapeno Corn Bread

Thursday-
Thanksgiving Dinner- "The Best Holiday of the Year!!"

Friday-
Dinner out

Tilapia with a Crab and Spinach Stuffing

Makes 4 servings

4 Tilapia filets

8 oz. Crab claw meat
½ sweet onion, minced
1 clove garlic, peeled and minced
6 portabella mushrooms, sliced thinly
2 oz. olive oil
2 oz. butter, plus some to grease baking dish
12 oz. bag of frozen spinach
1/3 C. grated Parmesan cheese
4 oz. dry vermouth
2 Tsp. Old Bay seasoning
½ C. Panko breadcrumbs
Kosher salt and fresh ground black pepper

Preheat oven to 400⁰ F

Place a large skillet over medium high heat, add olive oil and butter.  Once butter has melted, add onions, mushrooms, and garlic.  Cook for 3-4 minutes until soften; add spinach and cook until most of the liquid has been evaporated, 8-10 minutes.  Add vermouth and reduce by half.  Add cheese and crab, gentle stir together.  Season with Old Bay and correct seasonings with salt and pepper.  Remove stuffing from heat and reserve.

Grease a 9x13 baking dish with soften butter.  Place tilapia filets in dish, season with salt and pepper.  Divide stuffing amongst the four filets gently patting down onto fish.  Sprinkle breadcrumbs on top and drizzle with olive oil.  Place into hot oven for 20-25 minutes until fish is cooked.  Turn oven’s broiler on high and move the dish to the top rack.  Cook another 3-5 minutes under the broiler to deepen the golden color.  Remove and serve.  Enjoy!

The Best Roast Chicken; Trust Me!

Dry brining with salt before roasting in a very hot oven is the secret to this scrumptious recipe.  Once you are ready to cook the chicken, you can always hit it with herbs and spices (a rub) to enhance the flavors.  Some coriander, red pepper flake and mustard powder makes a nice warm glow to the bird.  Or, just some coarsely ground fennel seeds and black peppercorns.  Also, curry and garlic powder mixed and sprinkled on is very nice.  It’s almost limitless the fun you can have.  Just plain is also amazing.  Lastly, you can always arrange some veggies around the bird as it goes into the oven for a built-in side dish.  Onions, carrots, celery, and russet potatoes are good go-to’s.  But, don’t forget winter squash (like Kabocha or Acorn), fennel wedges, leeks, even some thick chopped bacon or pancetta can make a great accompaniment.

3 ½ -4# Chicken

2 tsp. Kosher Salt

12’ cast iron skillet (can also use an enameled cast-iron baking dish)

Olive oil

Kitchen twine

Pat chicken dry with paper towels and season generously with kosher salt inside and out.  Now, tie the legs together with kitchen twine and let sit for an hour minimum. (Salting the bird ahead of time allows the seasoning to really penetrate the meat.  An hour is great, but longer is better.  You can go up to a day ahead of time, just make sure to refrigerate the bird if you do.)

Place a rack in the upper third of your oven and set the cast iron skillet on the rack.  Preheat oven to 425°F.  Once oven reaches temperature, pat chicken dry with paper towels again and lightly coat with olive oil.  Drizzle a bit more oil into hot skillet which will prevent sticking.  Place chicken in the center of the skillet and roast for 50-60 minutes. (An instant-read thermometer inserted into the thickest part of the breast should register 155°F.  It’ll climb to 165°F as the bird rests.)

Remove from oven and let the chicken rest for 20 minutes (and up to 45 minutes).  Transfer to a cutting board and carve.  Enjoy!

Weekly Menu 11/4 - 11/10

Saturday-
Pan Roasted Black Cod topped with Shrimp and Spinach
Shaved Brussels Sprout Salad with Poppy Seed Dressing

Sunday-
Oven Roasted Pork Loin with a Fennel and Mustard Crust
Apple Sauce
Chopped Salad tossed in a Roasted Shallot Vinaigrette

Monday-
Butternut Squash Loaf with Cranberry
Grilled Romaine with Parmesan, Roasted Garlic Dressing

Tuesday-
Indian Spiced Red Lentil and Vegetable Stew
Basmati Rice

Wednesday-
White Chicken Chili
Acorn Squash with a Spiced Cider Glaze

Thursday-
Dinner at Republic (Detroit)
Taste of France with Wine Pairings Event

Friday-
Grilled Beef Tenderloin with a Cabernet-Mushroom sauce
Oven Roasted Broccoli
Mashed Parsnips with Parmesan and Green Onion