Saturday, January 31, 2009
Super Soup Bowl Weekend!
I'm not standing up & screaming about a team this Super Bowl Sunday...the reasons are simple. A.)The Cowboys~aka: Americas Team, will not be playing (next season,please?? I might have to start a letter writing campaign to Cowboys owner Jerry Jones!!) B.) Don't have the patience to listen to a Super Bowl game here in Mexico with Spanish voice over. For the Cowboys yes... but that is about the limit for me. Imagine Latin Soccer game style sportscasters. I did it 2 years ago & never again. Podcast are less painful here South of the Border. C.) I just don't care this year, no halftime show(hopefully, minus a clothing malfunctioning) or quarterbacks I really care about; so there! The game will be going on regardless & I can enjoy a slow weekend here of warm soups. We are experiencing a cold snap here in Northern Mexico & warm, nourishing meals are fine fare for our rather slow introspective weekend. At my kitchen it's the Super Soup Bowl weekend. In the spirit of cross cultural dining & pleasing a crowd try out the recipes for Italian Ciabotta, Hot Chicken Salad Sandwiches or the Mexican Green Chili Posole Soup.
Broccoli & Zucchini Ciambotta
2 Tbsp. Olive Oil
1 med. onion, diced
5 stalks celery, sliced on diagonal
1 yellow bell pepper, diced
3 cloves garlic, minced
1 28 oz. can of tomatoes, undrained
3 med. zucchini, sliced
small head broccoli, cut into small florets, slicing some stems very thin
3 cups vegetable stock
1 Tbsp. oregano
1/2 tsp. fennel seeds
Salt & Pepper to taste
In Dutch oven, heat oil over medium heat. Add onion, garlic, pepper, celery; saute until vegetables are lightly browned & tender. Add tomatoes, zucchini, broccoli florets, stem slices, vegetable stock. Bring to simmer over medium heat & add oregano, fennel seeds, salt & pepper. Reduce to medium low heat & simmer 25 to 30 minutes or till the vegetables are tender. Serve with garnish of fresh sliced basil leaves.
Hot Chicken Salad Sandwich
2 large cans Chicken, drained & shredded with fork
1 can artichoke hearts, drained & chopped
3 Tbsp. chopped fresh parsley
1/4 cup diced onion
Mayonnaise, Tabasco sauce, Salt & Pepper
Manchego or White Cheddar Cheese, shredded
Mix Chicken, artichokes & parsley. Mix in an amount of mayonnaise to bind the ingredients together but not mask the flavors or make overly moist. Add Tabasco, salt & pepper to taste. Toast Bolillo halves then place a mound of Chicken Salad on the bread, top with Manchego cheese & broil till bubbly & serve immediatly.
Green Chili Posole
2 large cans of Hominy (Juanita's) or fresh bagged from Latin market* yield approx 4 cups of hominy.
1 large yellow onion, sliced and cut up
1 tablespoon minced garlic
1 teaspoon dry oregano (Mexican oregano if you can get it)
3 Tbsp. menudo spice seasoning, Bolner's Fiesta brand is my favorite
*See above photo of my favorite San Antonio Texas spice brand.
3 canned green chiles, diced, preferably hot or medium strength
1, 2 to 3 lb. pork tenderloin, trimmed & cut into cubes.
Salt & Pepper to taste
In a large stock pot combine the hominy, onions, garlic, oregano, and green chile. Fill with water to cover the ingredients. Salt and pepper the heck out of it, and plan to do so again later. Turn on the heat and bring to a boil while preparing the meat.
Cut the pork up & heat a small amount of olive oil and brown the pork slowly, adding some salt and pepper to the meat.
After browning the pork, add it to the stock pot and stir the meat in.Once it boils, turn the heat back to simmer the stuff. Simmer for about 15 minutes, stir, and boil again. Do this twice, then simmer again on low heat.
Stir about every 30 minutes. Keep it on low heat, just at a simmer, keep stirring now & again. Continue to cook down, hominy will get softened. Add some water as needed to keep the stock covered. It will thicken & broth will become richer. Add salt and pepper to taste, adjust after the Posole cooks, salt might be needed again as the hominy soaks up the salt.
Serve with tortillas, I serve with diced avocado, lime, cilantro & onion. Buen Provecho!
**Total cook time on this dish is 2-3 hours. Do not rush, the hominy must not retain a crunchy texture. My husband had eaten crunchy Posole...not recommended!