Carne Adovada

Carne Adovada

This is a fabulous filling for burritos and it goes very well served over rice with the gravy. For the best flavor - prepare a day ahead.

In dutch oven - heat:
1 tablespoon shortening

Add and saute until browned:
4 garlic cloves, minced

Remove stems and pods from:
8 ounces (about 25) whole dried New Mexican red chile pods
Rinse well and drain. Transfer to baking sheet and place in preheated 350 oven to toast for 5 minutes - no need to toast them dry. Remove and allow to cool completely.
Place half the chilis in a blender with 2 c. warm water. - puree. Add to garlic in Dutch oven. Repeat with remaining chilies. (You will have used 4 c. warm water in all)

Add to Dutch oven:
2 tablespoons diced yellow onion
1 tablespoon crushed chile pequin
1 teaspoon granulated garlic powder
1 teaspoon kosher or sea salt
1/2 teaspoon crumbled dried Mexican oregano
Bring to a boil over medium high heat for about 30 minutes, stirring occasionally. It will thicken a bit but will still be soupy. Remove from heat; cook to room temp.


Remove the fat from:
3 pounds thick boneless shoulder pork chops
Cut into 3/4 inch cubes. Stir into chili sauce and allow to marinate overnight in the refrigerator.

NEXT DAY -
Preheat oven to 300. Butter a large baking dish generously.

Add the marinated carne adovada with sauce into baking dish. Cover with aluminum foil and bake for 3 hours, stirring once at an hour and a half into baking. At 2 and a half hours, remove foil (to thicken sauce).

Serve hot with homemade Flour Tortillas.

Maple-Bacon Popcorn

8 cups plain yellow kernel popcorn, popped
8 slices bacon
1/2 cup salted butter
1/3 cup pure maple syrup
1/2 teaspoon Kosher Salt, plus more if desired

1. Pop 8 cups of yellow kernel popcorn, according to the package instructions, then place in a large bowl and set aside.

2. Preheat oven to 450° F. Place bacon on a baking rack over a baking sheet and bake for 15-20 minutes or until crispy and golden brown. Save bacon drippings. Once bacon is cool, break or cut it into small pieces.

3. In a medium sized pan, melt butter over medium heat. Allow butter to brown until tiny brown specks appear and a nutty aroma develops. Once butter has browned, turn heat to low and whisk in maple syrup, half of the bacon drippings, half of the bacon bits and salt.

4. Pour butter syrup over popcorn and fold over to evenly coat. Add remaining bacon on top of the butter and serve.

Jacky's Bistro Roast Chicken with Vegetables

Jacky's Bistro Roast Chicken with Vegetables
Chef Jacky Pluton left Jacky's Bistro years ago, but his name is still attached to the Evanston space. Relaunched as Jacky's on Prairie recently, the restaurant now has chef Jonadab Silva and owner David Lipschutz at the helm -- both of the North Shore's venerable vegetarian restaurant, the Blind Faith Cafe. Silva is from Montreal and says he'll stay true to French techniques at Jacky's, featuring daily meat and vegetarian tasting menus, but plans more world cuisine and game dishes. Upon request, Silva will revisit guests' favorites, such as this classic:

Marinade:
3/4 cup Dijon mustard
1/4 cup honey
2 tablespoons herbes de Provence
Grated zest and juice of 1 each: lemon, orange

Chicken:
1 whole chicken (3 to 4 pounds)
2 teaspoons kosher salt
Fresh cracked black pepper
4 cloves garlic
3 each: thyme sprigs, rosemary sprigs

Vegetables:
2 tablespoons olive oil
1/4 pound red potatoes, skin-on, quartered, roasted
5 ounces white button mushrooms
1/2 teaspoon salt
Fresh cracked black pepper
1/4 pound each, blanched: green beans (preferably haricots verts), baby carrots, fresh or frozen peas
1 teaspoon herbes de Provence, plus more for garnish
2 cloves garlic, chopped
1 tablespoon each: butter, chopped chives
Combine mustard, honey, herbs and lemon and orange zest and juice in a small bowl. Cut remaining lemon and orange shells into 4 pieces; place in a large bowl. Add ¼ cup of the mustard marinade, garlic cloves, thyme and rosemary sprigs. Spoon into cavity of the chicken.

Truss chicken with cotton twine. Rub with 1 teaspoon of the salt and pepper to taste.
Coat chicken on all sides and under the breast skin with remaining marinade. Marinate in the refrigerator 4 hours or overnight.
Heat oven to 450 degrees. Transfer chicken to roasting pan; roast until meat thermometer inserted in thigh reads 165 degrees, about 65 minutes.
Heat a large skillet over medium heat. Add olive oil; fry potatoes, turning once, until golden brown, about 6 minutes. Add mushrooms; season with ¼ teaspoon of the salt and pepper to taste. Cook about 8 minutes. Add green beans, carrots, peas, herbes de Provence, garlic and butter. Cook until tender, about 5 minutes. Season with remaining ¼ teaspoon salt and pepper to taste. Add chives. Transfer to heated serving platter. Place chicken on top of vegetables. Pour juices from roasting pan over all. Sprinkle with herbes de Provence.


herbes de Provence –

3 tablespoons dried marjoram
3 tablespoons dried thyme
1 tablespoon dried summer savory
1 tablespoon dried sweet basil
1/2 teaspoon dried rosemary -- crumbled
1/2 teaspoon crushed sage
1/2 teaspoon fennel seeds

Combine herbs, mixing well. Pack into an airtight jar (will stay fresh 4 months).

Blue Cheese Dip

1 cup mayonnaise
1 cup sour cream
4 green onions, finely chopped
2 tablespoons dried parsley
4 ounces blue cheese, crumbled
garlic salt to taste

In a medium bowl, mix mayonnaise, sour cream, green onions, dried parsley, blue cheese and garlic salt. Cover and chill in the refrigerator until serving.

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Olive Garden Lasagna Fritta

10 Lasagna Noodles, Cooked until al Dente
1 15 Ounce Container Ricotta Cheese
4 Eggs, Beaten and Divided
2 Cloves Garlic, Minced
1 Teaspoon Italian Seasoning
Salt & Pepper, To Taste
1 Cup Mozzarella Cheese, Shredded
¼ Cup Parsley, Finely Chopped (Optional)
½ Cup All Purpose Flour
2 Cups Italian Breadcrumbs
Vegetable Oil, For Frying
Marinara Sauce, For Serving If Desired

Cook lasagna noodles in a pot of salted boiling water according to the package directions for al dente. Grease baking sheet, set aside.
Place noodles flat onto prepared pan.
In a large bowl, combine ricotta cheese, mozzarella cheese egg, Italian seasoning, and garlic. Season with salt and pepper to taste. Mix until combined.
Spread ricotta mixture evenly over all 10 noodles. Fold each noodle 3-4 times until it resembles a square. Freeze for 30-45 minutes.
Set up 3 small bowls containing the flour, eggs, and breadcrumbs. Dip square noodles into flour, eggs, and finally breadcrumbs.
Heat around 1½ inches of oil in a deep skillet. Heat over medium heat until oil reaches ~350 degrees F. You'll know it's ready when a drop of water sizzles with you add it to the pan.
Add lasagna bites 3-4 at a time into the oil. Cook for 2-3 minutes on each side. Drain on paper towels. Repeat until all are cooked.
Garnish with fresh parsley, and serve with marinara sauce for dipping.