Let's Dish With Linda Lou

Where You Taste The Love

Thanksgiving Dinner

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Mai Chai Pumpkin Tiramisu (41)

I know it can be overwhelming when you’re hosting Thanksgiving at your house. How about when the kids are all grown up, living in different towns or states. The plan is to all get together for Christmas, but this year, they’d host their Thanksgiving feasts in their own homes.

So we all decided, since we weren’t going to be able to be together this Thanksgiving, we’d Skype each other and sends pictures sharing our own Thanksgiving Dinners.

I took a few days off from work because I love cooking Thanksgiving Dinner. The day before I made my Mai Chai Pumpkin Tiramisu. You can get my recipe by clicking the link at the bottom of this post.

 The challenge for me was to make a holiday meal that would work for the two of us. Before I start, I want to say, this meal would be a perfect way to reassemble your leftovers if you have any.

I’m serving my entire Thanksgiving Dinner out of the same roasting pan I used to cook my turkey. It worked perfectly! The idea was to have all of my holiday favorites layered in a roasting pan. Once my Thanksgiving Dinner was complete my refrigerator wasn’t packed with all kinds of containers. The leftovers were easily preportioned and ready to go for the following day for lunch or night for dinner. Let me start at the beginning.

The Game Plan:

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Homemade Ciabatta Croutons (3)

2 Rimmed Baking Sheet Pans

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Homemade Croutons

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A Great Tip: When you come home from the grocery store, always prep whatever veggies you can so they’re ready to go when you need them. That’s what I have done here with my leeks you see in the pictures below. I’ve trimmed them and rinsed them really well to get rid of any sand that may have been trapped between the leaves. Next, I wrapped them in a damp paper towel and placed them into a resealable plastic bag then stored them in the refrigerator.

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Unsalted Chicken Stock

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Spice Mixture

Pecans

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Earlier I mentioned that it was just going to be the two of us on Thanksgiving. I wanted the table to be elegant and simple. A white table runner, white plates, silver flatware, and just wine and water glasses for each of us. The centerpiece a cornucopia of the season’s harvest to give the table some height with 3 mini pumpkins for some contrast. Finally, a few candles to give the table a touch of light.

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Mai Chai Pumpkin Tiramisu (41)

 

 

Prep Time: 30 minutes
Inactive Prep Time: 24 hours
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Equipment:
2 rimmed baking sheet pan, 3-quart Dutch oven (heavy-bottom pot), 12-inch sauté pan, 3-quart saucepot, roasting pan with a rack, 8-quart plastic container with a lid, 2 large mixing bowls, 2 medium-size mixing bowls, 1 small mixing bowl, vegetable peeler, Chef’s knife, whisk, pint container with a lid, hand-held electric mixer, a meat mallet, large slotted spoon, extra-large bowl or container

The Day Before, 8:00 am…

Ingredients For The Brine:
3-pound boneless turkey breast
2 quarts of water, room temperature
2 tablespoons of Kosher salt
1/2 cup of dark brown sugar
The peel of 2 oranges
The peel of 1 lemon
2 cups of organic apple juice, cold
2 bay leaves, (fresh if possible)
1 tablespoon of tri-color peppercorns

Directions For The Brine:
Using an 8-quart plastic container with a tight-fitting lid, pour in the room temperature water, add the Kosher salt and dark brown sugar whisk until salt and sugar are completely dissolved. Next, add the cold apple juice, both the lemon and orange peels, bay leaves, and the tri-color peppercorns mix to combine. Refrigerate for 30 minutes before adding the turkey. Submerge the turkey into the brine, place the lid on, and refrigerate for at least 24 hours.

Ingredients For Cranberry Sauce:
1 12-ounce package of fresh cranberries (Ocean Spray)
1/4 cup of water
Zest of 1 orange
2 tablespoons of fresh orange juice
1 cinnamon stick
1 cup of dark brown sugar

Directions For The Cranberry Sauce:
In a small heavy bottom pot, add fresh cranberries, water, orange zest, orange juice, a cinnamon stick, and dark brown sugar, stir to combine. Over medium heat bring the cranberries up to a boil, reduce the heat to low and simmer for 45 minutes stirring occasionally. The cranberries will start to pop and the liquid will thicken. Take the pot off the heat let rest for 15 minutes or until room temperature. Transfer to a pint container with a tight-fitting lid and refrigerate.

Ingredients For Croutons:
4 to 6 cups of bread cubes, 1 1/2-inch size cubes (1 loaf of Tuscan Ciabatta garlic loaf, or plain Ciabatta bread)
1/4 cup of olive oil, divided
2 tablespoons of Kosher salt, divided
2 teaspoons of freshly ground black pepper, divided
2 cups of sweet cornbread stuffing breadcrumbs (Pepperidge Farm)

Directions For Homemade Croutons:
Directions For The Oven Bake Method.
Preheat oven to 350-degrees F.
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Add olive oil, Kosher salt, and fresh ground black pepper, toss to evenly coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes turning them once halfway through the cooking process to make sure they brown evenly. Transfer to a large mixing bowl and set aside.

8:00 am Thanksgiving Day…
Prep Time: 45 minutes
Cook Time: 3 hours 45 minutes
Total Time: 4 hours 30 minutes
Yields: 8 to 10 servings

Ingredients For Roasted Vegetables:
1 medium-size butternut squash, peeled, 1 1/2-inch dice (approx. 6 cups)
3 medium-size sweet potatoes, peeled, 1 1/2-inch dice (approx. 6 cups)
4 tablespoons of Kosher salt, divided
2 tablespoons of fresh ground black pepper, divided
2 tablespoons of dark brown sugar
1/2 cup of olive oil, divided

1/2 stick of unsalted butter, room temperature
1/2 cup of dark brown sugar
1/4 cup of heavy cream
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Pecan Topping:
1 cup of pecans, rough chopped
1/2 a cup of dark brown sugar
1/2 teaspoon of Kosher salt

Directions:
Preheat oven to 400-degrees F.
Start with the first large mixing bowl add the diced butternut squash, 2 tablespoons of Kosher salt, 1 tablespoon of fresh ground black pepper, and 1/4 olive oil. Toss to coat all the butternut squash really well. Divide and spread evenly the diced squash onto 2 rimmed baking sheet pans in 1 layer.

In the second large mixing bowl add the diced sweet potatoes, 2 tablespoons of Kosher salt, 1 tablespoon of fresh ground black pepper, 2 tablespoons of dark brown sugar, and 1/4 cup of olive oil. Toss to coat all the diced sweet potatoes really well. Divide and spread evenly the diced sweet potatoes onto 2 rimmed baking sheet pans in 1 layer.

Cook for 40 minutes, until fork-tender, turning the butternut squash and sweet potatoes halfway through the roasting process to caramelize on both sides.

Once the roasted butternut squash and roasted sweet potatoes come out of the oven, transfer them into two separate large mixing bowls. In the bowl containing the roasted sweet potatoes, add the room temperature butter, dark brown sugar, heavy cream, Kosher salt, and fresh ground black pepper. Using a hand-held electric mixer, on low speed, mix until smooth. Set aside.

Directions For The Sweet Potato Mash Topping:
Place the pecans into a sealed baggie. Using a meat mallet crush up the pecans then transfer them to a small mixing bowk. Add brown sugar, Kosher salt, and fresh ground black pepper, mix to combine. Set the bowl aside.

Ingredients For Sautéed Leeks And Artichokes:
2 leeks, cleaned, cut into half-moons and thinly sliced
1 9-ounce package of thawed frozen artichoke hearts (Birds Eye brand)
2 tablespoons of olive oil
1 teaspoon of crushed red pepper flakes
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper

Directions For The Sautéed Leeks And Artichokes:
While the sweet potatoes and butternut squash are roasting prepare the leeks and artichokes. In a large sauté pan over medium heat add olive oil and sliced leeks. Add Kosher salt, fresh ground black pepper, and crushed red pepper flakes. Stirring occasionally until leeks begin to soften, about 2 to 3 minutes. Add thawed artichokes stir to combine and cook for another 10 minutes until they get some nice color and caramelize. Transfer to a bowl and set aside.

Ingredients For Italian Sausage And Mushroom Mixture:
1 pound of sweet Italian sausage, casings removed
2 tablespoons of unsalted butter
1 large sweet onion, diced
4 ribs of celery, diced
1 pint of cremini mushrooms, sliced
1 tablespoon of dried thyme
1 tablespoon of dried sage
1/4 cup of unsalted chicken stock

Directions For Italian Sausage And Mushroom Mixture:
Using the same large sauté pan, the leeks were cooked in, over medium-high heat add the Italian sausage. Using a wooden spoon break the sausage up, stirring frequently, brown the sausage for 15 minutes or until no longer pink and cooked through.

Using a slotted spoon transfer the cooked sausage from the pan onto a plate lined with a paper towel. Allow most of the grease to drain off then transfer the sausage to a large mixing bowl.

Remove most of the grease from the sauté pan leaving about 1 tablespoon to remain. The pan still over medium-high heat add unsalted butter, while stirring, allow the butter to melt. Next, add the diced onion. Once the onion starts to soften, 2 to 3 minutes add Kosher salt and fresh ground black pepper, stir to combine. To the pan add the diced celery and sliced cremini mushrooms, continue stirring. Add dried thyme and dried sage. Stirring continuously, cook until the celery starts to soften and the mushrooms release their liquid and brown nicely, around 5 to 7 minutes.

At this point add the chicken stock to *deglaze. Using a wooden spoon, scrape all the bits stuck to the bottom of the pan. After the chicken stock has evaporated, turn the heat off and transfer the mushroom mixture to the bowl containing the cooked sausage, stir to combine.

Preheat oven to 350-degrees F.

Ingredients For Flavored Butter:
1 stick of unsalted butter, room temperature
1 orange, zested
1 lemon, zested
1 tablespoon of fresh rosemary leaves, finely chopped
4 fresh sage leaves, finely chopped
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Directions For Flavored Butter:
In a small mixing bowl add softened butter, orange zest, lemon zest, chopped rosemary, chopped sage, Kosher salt, and fresh ground black pepper. Mix to combine and set aside.

The turkey has been in the brine for 24 hours. Remove the turkey and discard everything in the container. Rinse it out really well, and fill it up with fresh water. Place the turkey into the water for 2 to 3 minutes to remove any remaining salt. Remove the wrapping from the turkey, dry completely. The turkey should be tied up with kitchen twine to hold the breast in place. Place the dried turkey on a rimmed baking sheet pan.

Note: The turkey for this recipe will come out of the oven when the internal temperature will be 155 and 160-degrees F.

Rub the flavored butter all under the skin of the turkey and all over the top. Place the turkey onto the rack of a roasting pan. Place in the center rack of the oven for 1 hour 20 minutes or until internal temperature reaches 155 and 160-degrees F.

Remove the turkey from the oven and allow the turkey to rest for 15 minutes. Once cool enough to handle, remove the skin and dice the turkey into 1 1/2-inch size cubes. Transfer to a medium-size mixing bowl.

Ingredients For Broth:
1 1/2 quarts of chicken stock, unsalted
1/2 stick of unsalted butter, room temperature
2 tablespoons of dried sage
1 tablespoon of dried thyme
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper

Directions For The Broth:
In a small saucepot over medium heat add chicken stock, unsalted butter, dried sage, dried thyme, Kosher salt, and fresh ground black pepper. Stir until the butter has melted, 1 to 2 minutes. Turn the heat off and cover to keep the broth warm.

At this point all the components to this dish are ready and it’s time to assemble everything into the roasting pan.

In a large plastic container (a container large enough to hold all the ingredients) add the sausage and mushroom mixture, croutons, cornbread stuffing breadcrumbs, and roasted butternut squash, gently stir to combine.

Next, add the flavorful broth one ladle at a time, giving the dressing enough time to absorb the liquid. Repeat until all the liquid has been added. Set aside.

Ingredients For The Turkey Gravy:
Turkey pan drippings
1/2 a stick of butter, unsalted
3 whole sage leaves, fresh
1/2 cup of all-purpose flour
1 quart of chicken stock, unsalted
1 teaspoon of Kosher salt
1 teaspoon of fresh ground black pepper

Directions For The Turkey Gravy:
Place the roasting pan on a burner set to medium-high heat. Add butter, sage leaves, Kosher salt, and fresh ground black pepper, allowing the butter to melt. Using a whisk, slowly add in the all-purpose flour to form a *roux. 

Once the raw flour has cooked out and has made a paste-like mixture, in the pan,. slowly add the chicken stock continuously whisking while scraping the bits off the bottom of the roasting pan. The sauce will begin to thicken to a gravy-like consistency. Remove the roasting pan from the heat, 3 to 5 minutes. Times may vary slightly to reach a gravy-like consistency. Pour the gravy over the diced cooked turkey, stir to combine. Set aside.

Adust the oven temperature to 375-degrees F.

At this point all the components for this dish are ready and it’s time to assemble everything into the roasting pan.

The first layer into the pan is the sautéed leeks and artichokes. Next, evenly add the diced turkey and gravy over the vegetable mixture. Over the top of the diced turkey and gravy, spread the roasted sweet potato mash then evenly sprinkle the crushed pecan topping over all the potatoes. Finally, top with the roasted butternut squash, mushroom. and sausage dressing.

Cover the roasting pan tightly with foil and bake for 1 hour. Remove the foil and continue to bake for another 15 minutes until the inside is hot and the top is golden brown.

What I have here is a complete Thanksgiving Dinner layered into one pan.

*Deglaze: Add liquid (wine, stock, or water) to a hot frying pan or baking dish. Scrape and stir the browned bits from the pan over medium-high heat to melt all cooking residues into the liquid.

*Roux:  A mixture of equal parts fat (especially butter) and flour to make sauces.

Mai Chai Pumpkin Tarimisu

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Pappardelle With A Braised Beef Short Rib Ragu

Braised Beef Short Ribs With Parpadelle

Short Rib Ragu With Pappardelle

This dish is one you’ll want to serve to family and friends. I just loved the response I received. I know that once you make my Pappardelle With A Braised Beef Short Rib Ragu you’ll make again and again. Let’s get started.

The star of this dish is the beef short ribs. I want to let you know that this cut of meat can be expensive. My butcher happens to carry both styles of beef short ribs, bone-in and boneless. The boneless type of beef short ribs is cut from either chuck or plate and consists of rib meat. I’m going to use both bone-in and boneless beef short ribs in my Pappardelle With A Braised Beef Short Rib Ragu.

Whenever you’re planning on making this type of dish, it’s important to prep all the vegetables in advance.

Sweet Potatoes

Sweet Potatoes (3)

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Rosemary

Thyme

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I have 2 pounds of boneless beef short ribs and 2 pounds of bone-in beef short ribs. Above you’ll see I’ve laid the ribs out on a few pieces of paper towels. I want to be able to pat them completely dry on all sides. The reason for this is to get a good sear on the outside of the meat.

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This is what they’ll look like after they’ve been seared off in the oven.

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Start ladling the veggies, in small batches, into the processor.

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Below is what the purèed vegetables will look like after being added back into the pot.

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This Artisanal pasta cooks for only 8 minutes. You want to cook the pasta to the al-dente stage.

Flat Leaf Italian Parsley

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Braised Beef Short Ribs With Parpadelle

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yields: 4 to 6 servings
Equipment: 1 (6-quart) Dutch oven, 2 rimmed baking sheet pans, 1 (10-cup) food processor, 1 (6-quart) stockpot, Microplane or vegetable peeler

Ingredients:
2 pounds of boneless beef short ribs
2 pounds of bone-in beef short ribs
1/3 cup of good olive oil
2 1/2 tablespoons Kosher salt
1 1/2 tablespoons freshly ground black pepper

3 tablespoon of good olive oil
5 large cloves whole garlic, peeled
2 ribs of celery, 2 1/2 inch pieces
1 sweet potato, peeled 2 1/2 inch pieces
2 medium-size carrots, 2 1/2 inch pieces
1 red bell pepper, 2 1/2 inch pieces
1 yellow bell pepper, 2 1/2 inch pieces
1 orange bell pepper, 2 1/2 inch pieces
1 large sweet onion, 2 1/2 inch pieces
1 tablespoon of tomato paste
1 1/2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper
3 sprigs fresh rosemary
2 fresh bay leaves, substitute dried
6 sprigs of fresh thyme
1 (28-ounce) can San Marzano tomatoes, drained
2 1/2 cups of Cabernet Sauvignon
3 cups of beef stock, unsalted
Garnish with fresh Italian flat-leaf parsley, finely chopped
Garnish with shavings of Parmigiano-Reggiano cheese

2 packages (2 pounds) of Pappardelle

Directions:
Preheat oven to 450-degrees F.

Lay all the short ribs in a single layer onto paper towels. Take another paper towel and pat the tops dry too. Once dry, transfer the short ribs to a large mixing bowl. Add olive oil, Kosher salt, and fresh ground black pepper. Toss together until all the ribs are coated.

Lay the seasoned short ribs in a single layer onto 2 rimmed baking sheets. Roast for 15 to 20 minutes until caramelized.

While the short ribs are roasting dice the vegetables, tie the herbs up together with kitchen twine (herb bouquet), and have all the liquids premeasured for the dish.

In a Dutch oven over medium heat, add the olive oil. Add the onions, sweet potato, carrots, celery, and bell peppers. Season with Kosher salt and fresh ground black pepper. Cook, stirring occasionally, for 10 minutes or until softened and golden brown.

Add tomato paste to the pot, stir to combine. Add 1 cup of the Cabernet, stirring and scraping the brown bits off the bottom of the pot. Add the remaining red wine and simmer until the wine reduces by half. Add the whole garlic cloves, beef stock, and the *bouquet garni of fresh herbs.

Adjust oven temperature to 350-degrees F.

Remove the short ribs from the oven, transfer them to the pot. Over medium-high heat bring the liquid to a boil. Turn the heat off. Cover and transfer pot into the oven. Cook until the short ribs are tender, 2 1/2 to 2 3/4 hours.

Carefully remove the cooked short ribs from the pot. Let cool down enough before handling. As soon as the ribs are cool enough, remove the meat from those that have bones. Using two forks shred all the meat into small pieces.

The next steip is to process the vegetable in small batches. First, remove the *bouquet garni. Ladle 1/3 of the cooking liquid and vegetables into the food processor.

Note: You want to be very careful when processing hot liquids. Place the lid on, cover with a dish towel, hold your hand over the top opening.

Begin to pulse the vegetables, in batches. Transfer the processed sauce to a large bowl. Repeat this process until all the cooking liquid and vegetables are processed.

Return the thickened sauce back into the pot along with the shredded beef short ribs, stir to combine. Cover to stay hot while making the pasta. If you have a burner with a “warm” setting, will be perfect.

Fill a large stockpot with water. Set over high heat and bring to a boil. Salt well and stir in pasta. Cook until pasta is al dente. Drain pasta. Add the drained pasta to a large serving platter. Ladle the Beef Short Rib Ragu over the pasta and gently toss.

Garnish the Beef Short Rib Ragu With Pappardelle with fresh Italian flat-leaf parsley and shavings of Parmigiano-Reggiano cheese. Serve immediately.

*bouquet garni is a bunch of herbs typically encased in a cheesecloth bag, used for flavoring soups or stews.

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Homemade Chili Verde

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Chili Verde is a style of chili traditionally made with white beans, tomatillos, onions, garlic, jalapeno or serrano peppers. Verde (the color green) lets you know the sauce is not tomato-based, instead, using the ingredients I’ve mentioned along with a lot of bold spices.

Listen, you could also add your choice of protein, like, ground chicken, pork, or turkey to this dish. Today, I’m adding braised pork to my Chili Verde.

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Mexican chocolate as seen below is used as a spice in traditional chili recipes. This chocolate adds depth of flavor to this dish.

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The tomatillo, which is not related to the tomato instead belongs to the gooseberry family and comes in its own natural wrapping.

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Cilantro

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Stuffing (2)

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I have a great tip for removing corn kernels from their cob and that’s to use a bundt pan. This way the corn won’t fly off in every direction.

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Olive Oil

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Limes

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Cilantro

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Using the leftover Chili Verde to create a pie was a perfect idea. Garnished with a few slices of avocado, my Chili Verde Pie turned out to be a home run.

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Prep Time: 15 minutes
Cook Time: 6 hours 50 minutes
Total Time: 7 hours 5 minutes
Yields: 4 to 6 servings
Equipment: 2 (6-quart) Dutch oven pots, 1 (10-cup) food processor, 1 rimmed baking sheet pan, large mixing bowl, medium-size mixing bowl, chef’s knife, indoor grill-pan, bundt pan, pastry brush, non-stick cooking spray, aluminum foil, plastic wrap, kitchen twine

Ingredients For The Braised Pork Loin:
1 (3-pound) pork loin, tied
1/2 cup of olive oil
1/4 cup of Canola oil (use for grilling corn)
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1 tablespoon of ground chipotle powder
1 tablespoon of light brown sugar
1 tablespoon of Kosher salt
1 tablespoon of garlic powder
1 teaspoon of freshly ground black pepper
3 cup of chicken stock, unsalted
3 cups of orange juice
6 sprigs of cilantro
2 bay leaves
1 medium-size onion, peeled and halved
1 whole jalapeno

Ingredients For The Chili Verde:
1/2 cup of olive oil plus 7 tablespoons
1 tablespoon of cumin seeds
1 tablespoon of ground cumin
2 tablespoon of ground coriander
8 tomatillos, peeled and quartered
4 large white onions, 2 quartered, 1 diced, 1 roasted
1 whole bulb of garlic, roasted, divided
4 Poblano peppers, roasted
2 limes, juiced
3 1/4 cups of chicken stock, unsalted
3 cups of orange juice
1 green bell pepper diced
3 jalapeno peppers, 2 seeded and minced (substitute serrano pepper)
1 cup of cilantro leaves plus 5 sprigs of cilantro (including their stems)
2 bay leaves
2 1/2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
4 tablespoons (1/4 cup) of Mexican chocolate, freshly grated
2 tablespoons of Agave nectar
1 lime, juiced
2 (15.5-ounce) cans of Cannellini beans, drained and rinsed
2 cups of shelled Edamame, shelled (optional)
4 corn on the cob, grilled and kernels removed
braised pork cooking liquid, reserve 1/2 a cup for *slurry
2 heaping tablespoons of cornstarch

Garnish and Toppings:
crunchy tortilla strips
cheddar cheese, freshly grated
Queso Fresco, crumbled
1/2 red onion, finely diced
lime wedges
cilantro

Directions:
Preheat oven to 375-degrees F.
Start by spraying both sides of the corn tortillas with non-stick cooking spray. Stack the tortillas on top of each other slicing them into strips. Divide the strips in half giving you two equal portions. Arrange the tortilla strips into a single layer on each baking sheet pan. Sprinkle with Kosher salt. Bake for 12 to 15 minutes. Allow the tortilla strips to cool for 15 minutes before placing them into a large resealable bag.

Adust the oven temperature to 425-degrees F.
Directions For Roasting The Vegetables:
To start, slice a whole garlic bulb in half crosswise. Drizzle with 1 tablespoon of olive oil, sprinkle with Kosher salt and pepper to taste. Wrap tightly with foil. Place the poblano peppers, the halved onion, and foil-wrapped garlic bulb on a rimmed baking sheet pan. Drizzle 1/2 cup of olive oil over the poblanos and onion halves. Sprinkle with 1 1/2 tablespoons of Kosher salt and 1 teaspoon of fresh ground black pepper. Bake for 25 to 30 minutes.

In the meantime, seed and dice 1 green bell pepper, dice the onion, quarter the tomatillos, and seed and mince the 2 jalapeno peppers. Place the vegetables on a large platter and set aside. Shuck corn, remove the silk. Set aside.

Transfer the Poblano peppers to a large mixing bowl cover tightly with plastic wrap, steam for 15 minutes. Next, carefully unwrap the roasted garlic allowing it to cool along with the onion halves.

Take 1/2 the roasted garlic bulb, squeeze the bulb until the roasted garlic slides out from the skins. Dice the roasted garlic, transfer to the plate containing the diced green bell pepper and onion.

Moving forward, using your hands, peel the skin off the Poblano peppers. Cut the tops off then remove and discard the seeds. Into the food processor, fitted with the metal blade, add the roasted poblanos, the remaining half of roasted garlic cloves, lime juice, and both the roasted onion halves. Next, add 1 tablespoon of Kosher salt, 1 teaspoon of freshly ground black pepper, and 1/4 cup of chicken stock. Pulse until the mixture comes together in a thick consistency. Refer to the picture above. Transfer to a medium-size mixing bowl. Set aside.

This beautifully roasted poblano-garlic flavored purée that is going to bring this chili up to a level of perfection.

Heat the indoor grill pan over medium-high heat. Brush each one of the corn with Canola oil. Arrange the cobs on the grill pan turning them every 2 minutes or until they begin to char around 10 minutes. Transfer to a plate to cool. Using a bundt pan, remove the kernels. Set aside.

Adjust the oven temperature to 350-degrees F.
Directions For Braising The Pork Loin:
Start by adding the spices into a large mixing bowl for the pork loin. Add ground cumin, coriander, dried Chipotle powder, brown sugar, Kosher salt, garlic powder, and fresh ground black pepper. Add 3 tablespoons of olive oil, mix to form a paste. Cover the pork loin with the spice rub, transfer to a large plate. Set aside.

In the bottom of a large Dutch oven add the quartered onions, 3 cups of chicken broth, orange juice, 5 tied sprigs of cilantro, 2 bay leaves, and 1 whole jalapeno. Arrange the spice-rubbed pork loin on top. You want to make sure the liquid comes up the sides of the pork without covering the meat. If needed, adjust the liquid by adding water.

Over medium-high heat bring up to a boil, reduce the heat allowing the liquid in the pot to be at a simmer. Place the lid on, transfer to the oven, and cook for 5 hours.

Halfway into the cooking process flip the pork loin and continue cooking. After the pork has finished braising transfer the pot to the top of the stove. Carefully remove the pork loin to a cutting board. Discard the string. Cut the pork into bite-size chunks and transfer to a large mixing bowl. Set aside.

In another Dutch oven over medium heat add 3 tablespoons of olive oil. To the oil add 1 tablespoon of cumin seeds, 1 tablespoon of ground cumin, and 2 tablespoons of ground coriander, stir to combine. Stirring frequently, cook for 1 minute allowing the spices to *bloom or until you smell their aroma.

To the pot add the diced green bell peppers, onions, minced jalapenos, and roasted garlic, stir to coat with spice mixture. Cook for 3 to 5 minutes or until soft. Add the freshly grated Mexican chocolate, lime juice, and the Agave nectar stir to combine. Finish by adding the poblano purée, and tomatillos, again stir to combine.

Now it’s time for the liquid. Using a slotted spoon and scoop out the onions, bay leaves, and jalapeno. They ‘ve done their work. Reserve 1/2 cup of the braising liquid in a small bowl and set aside. I’ll explain in a minute. The rest of the liquid is going into the chili.

At this point add the corn, Cannelini beans, and Edamame (optional) to the pot.

To the pot containing the vegetables add the shredded pork and all the braising liquid. You want the liquid to come up to about 2 inches from the top. If needed, add a little chicken stock. Cook over medium heat for 45 minutes.

The liquid will reduce and the chili will thicken some but not enough. Here’s what I do. After the 45 minutes taste for seasoning. Add Kosher salt and pepper if needed. In the bowl containing the reserved braising liquid add the cornstarch, mix until smooth and paste-like.

Add the *slurry into the chili. Allow the chili to come back up to a bubble and cook for another 15 minutes.

The Homemade Chili Verde is ready.

The best part is the toppings. I chose to make some crunchy tortilla strips, cheddar, and Queso Fresco cheese, avocado slices, and lime wedges.

I’m wondering if you can #tastethelove that went into making this dish?

How can you change this chili into something a little different the next day? Dishes like this are always better the next day because the flavors marry together which causes magical things to happen. I spent a lot of time making this dish, so I thought I’d turn my chili into Chili Verde Pies. I bought 2 boxes of store-bought ready-made pie crusts. There are some great ones out there so don’t be afraid to take advantage whenever you can.

I took two of my pie dishes and placed 1 pie crust into the bottom of each pie plate. Then I brushed the bottom pie-crust dough with beaten egg whites. This helps to prevent that raw mushy-like bottom dough taste. The egg whites form a barrier between the filling and the crust. Cool right?

Using a slotted spoon, to separate as much of the liquid as possible, I filled both the pies with half the chili. Sprinkled shredded cheddar and the Queso Fresco on top of each pie. Placed the remaining two pie crusts on top of each pie, crimped the edges, brushed them with an egg wash, and cooked them according to the directions on the pie crust box. There you have it, Homemade Chili Verde Pie.

*Bloom:  The process of cooking spices in oil allowing them to release their essential oils.

*Slurry:  A thickening mixture that is made up of cold liquid with cornstarch. It’s used as a thickening agent.

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