Some food porn
Aug. 4th, 2005 08:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pecuniumI made some chicken cacciatorre, al a mexican.
Juice of three limes, some cumin, a bit of powedered oregeno and some celery seeds, half an onion (chopped small), and some rosemary.
Take a couple of chicken breasts and let them soak in this for two-three hours.
Simmer a couple of cans of diced tomatoes, and about four fresh (chopped small).
Mix the marinade into the tomatoes (a small clove of garlic can be added) and lay the breasts in the mixture; covering the meat.
Place a lid over the whole and let it simmer until the chicken is soft.
I steamed some squash on the side, and made a salad of tomatoes and lemon cucumbers. I dressed it with truffle oil.
Next time I'll probably use less than the entire marinade, since the tomatoes were a little bright as a side dish.
Last night was the Tuesday night supper club (it seems it was moved to Weds. while I was gone).
I felt lazy, so I made chili.
Juiced about four limes, added cumin, cinnamon, oregano, celery seed (all pulversised in the spice grinder; which is a Braun whirling coffee mill). Cubed about 1 1/2 lbs of pork. Marinated that for about four hours.
Took the remainder the previous night's tomatoes, added a large clove of garlic, about two-lbs of fresh tomatoes, three cans of diced, three cans of black beans and an onion as well as two small orange peppers (I don't know what kind they are, but they grew on a tall plant, and are hot. Short, pointed and lots of seeds, which I tossed most of away) which were also pulverised.
Roasted some paprika in bacon grease and added it, with about a tablespoon of fresh.
About an hour and half before I was expecting to serve it, I removed the meat from the marinade and added it.
Served with rice, chips, salsa guacamole and a bottle of "La Boca" Cabernet Sauvignon, 200s, from Mendoza Vinyards in Argentina. It needs another year or so. Very bright, the fruit overstated and metallic. It has promise, but I'm not likely to lay any in (it was brought by one of the guests).
The chili was almost perfect. The black beans gave it an nicely earthy note, the peppers (and the marinade) gave it bite and the rice kept it from being too much.
Juice of three limes, some cumin, a bit of powedered oregeno and some celery seeds, half an onion (chopped small), and some rosemary.
Take a couple of chicken breasts and let them soak in this for two-three hours.
Simmer a couple of cans of diced tomatoes, and about four fresh (chopped small).
Mix the marinade into the tomatoes (a small clove of garlic can be added) and lay the breasts in the mixture; covering the meat.
Place a lid over the whole and let it simmer until the chicken is soft.
I steamed some squash on the side, and made a salad of tomatoes and lemon cucumbers. I dressed it with truffle oil.
Next time I'll probably use less than the entire marinade, since the tomatoes were a little bright as a side dish.
Last night was the Tuesday night supper club (it seems it was moved to Weds. while I was gone).
I felt lazy, so I made chili.
Juiced about four limes, added cumin, cinnamon, oregano, celery seed (all pulversised in the spice grinder; which is a Braun whirling coffee mill). Cubed about 1 1/2 lbs of pork. Marinated that for about four hours.
Took the remainder the previous night's tomatoes, added a large clove of garlic, about two-lbs of fresh tomatoes, three cans of diced, three cans of black beans and an onion as well as two small orange peppers (I don't know what kind they are, but they grew on a tall plant, and are hot. Short, pointed and lots of seeds, which I tossed most of away) which were also pulverised.
Roasted some paprika in bacon grease and added it, with about a tablespoon of fresh.
About an hour and half before I was expecting to serve it, I removed the meat from the marinade and added it.
Served with rice, chips, salsa guacamole and a bottle of "La Boca" Cabernet Sauvignon, 200s, from Mendoza Vinyards in Argentina. It needs another year or so. Very bright, the fruit overstated and metallic. It has promise, but I'm not likely to lay any in (it was brought by one of the guests).
The chili was almost perfect. The black beans gave it an nicely earthy note, the peppers (and the marinade) gave it bite and the rice kept it from being too much.
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no subject
Date: 2005-08-09 02:20 pm (UTC)no subject
Date: 2005-08-09 11:34 pm (UTC)I have four vines in half-barrels, and the weather, while wonderful for people, has been scant of heat and sun, so the tomatoes are green, but lacking in fruit.
If it has meat (beans optional, but as stated included in mine, and I think more canonic, but I'm not a Texican) tomatoes and cumin, I call it chili.
Chili, after all, is just goulash as done by cowboys.
TK