Well, fellow Southerners, The Polar Vortex is upon us. Or what the rest of the world knows simply as winter.
While my dentist tells me he “doesn’t believe in global warning and all that hippie crap,” he sure does believe that it’s “cold as a witch’s t*tty” right now, and I would have to agree. About the cold; Not about choosing to ignore science.
In honor of my dentist, here’s a drink that’s the liquid equivalent of a cavity. It’s hot, spicy, strong and chocolate, much like my girl Sophia from Orange Is The New Black. Let this keep you warm until she returns.
(Which will be “sometime in 2014.” Netflix, you are a flippity trick but I. LUV. U.)
Disclosure: The non-boozy version of this drink was originally published in Southern Living, but according to our bylaws, we cannot publish beverages that do not have an alcoholic option, thus the hooch.
3 cups milk
1 cinnamon stick
3 tbps unsweetened cocoa
1/2 tsp vanilla extract
1 (3.5-oz.) chili chocolate bar, chopped
1/4 tsp chili powder
1 shot Kahlua or Bailey’s per mug
1 cup heavy cream (optional)
1 tbsp powdered sugar (optional)
- Mix everything but booze and cream and cook over low heat until chocolate is melted.
- Mix heavy cream and powdered sugar in a separate bowl and whip (ideally with a stick blender because it is so much easier and you don’t want to get The Carpal Tunnel).
- Pour hot chocolate into glasses, add liquor and garnish with cream and a cinnamon stick.
Yeah, so it’s pretty clear from the title of this post that I’m about a month late in getting around to it…
Garden & Gun
But it’s never too late for a beer-based beverage! Especially one that acts as a welcome substitute for a Bloody Mary when the summer is too sticky for tomato juice but you still need something to knock last night’s fog out.
The basic version of this drink is just lime juice and beer, but The Chef pointed me toward a Garden & Gun recipe that uses soy and Worcestershire, and my salt addiction rejoiced. (If you are not a sodium addict, you can control the amount by limiting the sauce additions.)
So if you like to drink anything bloody (Mary or Beer – this is not a vampire reference), try this out on Memorial Day. It’s an icy, refreshing change of pace. Ole!
1 beer (Mexican preferably, but anything without too strong a flavor will do)
2 limes, juiced
dash of soy sauce
dash of Worcestershire
dash of spices (like Tony’s)
- Run a lime wedge around your glass and rim with salt.
- Fill halfway with ice.
- Add all ingredients, saving beer for last.
- Stir and slurrrrrrrp. Salty goodness.
The Chef sent me this recipe months ago, and it stalled out in my Inbox because black beans – or beans of any kind, really – often bore the crap out of me.
But the more I started looking at it, the more intrigued I became. The Mexican seasonings, the chorizo, and the suggestion that you serve it alongside quail – arguably the most adorable and delectable of tiny game birds – finally changed my mind.
The Chef also mentioned this is one of his favorite recipes from the CIA Cookbook, and whether that means “Central Intelligence Agency” or “Culinary Institute of America” to you, it’s pretty badass either way.
1 lb dried black beans
4 cups chicken broth
1 cup chorizo sausage
2/3 cup yellow onion, diced medium
2 tbsp garlic, minced
1 jalapeno, stemmed, seeded, and minced
1 tsp ground cumin
1 tsp chili powder
1 egg, lightly beaten
2 tbsp chopped cilantro
1 1/2 tbsp lime juice
1 tsp salt
1/2 cup cornmeal
- Soak bean overnight in enough cold water to cover them by 3 inches.
- Drain beans, place in a pot, and add the chicken broth. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, about 45 minutes. Drain.
- Cook the chorizo over medium heat in a saute pan until the fat is rendered and the chorizo is slightly crispy. Add onions, garlic and jalapeno, and saute until golden brown, about 8 to 10 minutes.
- Add the cumin and chili powder and saute until fragrant. Remove from heat and allow mixture to cool.
- Combine beans, chorizo mixture, egg, cilantro, lime juice and salt. Mix well, mashing some of the beans to help keep the cake together.
- Form the mixture into 16 cakes, about 2 inches in diameter and 1/2 inch thick. Dust the cakes lightly with cornmeal.
- Preheat nonstick skillet to medium heat. Cook the cakes until heat through, about 4 to 6 minutes. The Chef says you’re gonna have to work in batches here, so be prepared to move quickly.
Serve these immediately (because these suckers are best hot), preferably with grilled quail and Coffee BBQ Sauce.
As it turns out, it IS easy being green. And nothing proves that more than this funky take on a summer classic. Plus, this is one time in life where impatience serves you well because you don’t even have to wait until the tomatoes are ripe. So get in there early. And often.
6 green tomatoes, diced medium
1 red bell pepper, diced small
1 jalapeno, seeded and minced
1/2 red onion, diced small
2 garlic cloves, minced
juice of 3-4 limes
salt to taste
3 green onions, thinly sliced
handful of cilantro, chopped
- Mix all ingredients.
- Let sit for at least 2 hours.
- Serve with chips. Preferably from Las Delicias.
Hey there Nummy Num Num; I feel that an apology is in order. I haven’t called or written or even as much as Facebook-stalked you, and you don’t deserve that. All I can say is it’s not you, it’s me. I have been under the post-graduation stressfest of job-searching, and snarky-yet-succulent recipe-posting fell by the wayside.
Well, no more! A job has been procured and I can now get on with the incredibly important business of telling you all how to pile on the pounds in the most delicious fashion. So here goes.
The Chef, in his endless quest to make every type of taco imaginable, concocted a ceviche variety in order to take advantage of the amazing tuna Paradise Seafood sells at the Memphis Farmers Market. When it’s as fresh as theirs is, a few veggies and some fresh citrus are all you need to highlight the tuna’s fantastic flavor.
I’d suggest serving this alongside the highly addictive Mexican Corn and with Angie’s Salsa Fresca or Southwestern Slaw as topper options (three more recipes that will allow you to take advantage of MFM’s unparalleled produce). Top it all off with a Blue Ribbon Margarita and you’ve got the perfect summer supper. Bon Apetit!
1 lb of sushi grade tuna, diced small
1 red bell pepper, diced small
1 poblano pepper, diced small
1/2 red onion, diced small
juice of 4 limes
juice of 1 orange
salt to taste
sriracha hot sauce to taste
1/2 bunch of cilantro, minced
- Combine all ingredients in a bowl and let marinate for 5 minutes. (Note: This is for rare tuna because The Chef likes it to still be swimming when he takes a bite of it. If you prefer yours a little more done, let it marinate longer.)
- Serve on crunchy tacos (crunch is key for ceviche, so don’t swap out for soft tortillas) and top with sliced avocados. Find a patio, pour yourself a ‘rita, and enjoy.
You had me at “chili powder and mayo.”
Claire has been talking up this recipe for some time now, and I have to say that Dr. Rhodes definitely earned her 9th degree or whatever with this suggestion.
We made this last night in honor of MexiMix 2K11, and even though we charred the corn a touch more than we might have desired, The Chef and Joe and I all got down on this in a very serious way. The richness of the cheese + the heat from the cayenne made this flat-out delectable. Muy Bueno.
4 ears fresh corn, shucked
- Rub corn with a little bit of olive oil and wrap in foil.
- Grill for 20 minutes or until tender. (You can also roast it as in yesterday’s recipe.)
- Remove from foil and slather with mayo (sexy, no?) while still warm.
- Sprinkle with chili powder, cayenne, salt and cheese to taste. Chow.
I went typically crazy with the cayenne last night, but I think that actually works to this recipe’s advantage, so don’t be skeered to get En Fuego.
I know. Overkill with the quasi-correct Spanish. Noted.
NummyNumNum could obviously not survive without RipleyPickles and The Chef. I cannot remember the last time I posted something, and most likely my posts were not missed. I am back though! In great news about my life that everyone should care about, Chef John and I are leaving NYC and heading back down to my favorite city in the states New Orleans. Soon we are going to get real Cajun up in here. My new goal in life is to get John Besh to do a celeb posting on our blog. Trust me I will make this happen.
Today’s recipe is in honor of the upcoming best festival CINCO DE MAYO! Clearly nummy LOVES all Mexican feasts regardless of a holiday, and I thought I would post a great shredded chicken taco recipe that is real simple and does not take all day to cook. – ts
1 ½ lbs boneless chicken thighs
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1-2 chipotle pepper in sauce chopped (optional)
cilantro for garnish chopped
Salt and pepper to taste.
- Combine all ingredients in a saucepan and add water or stock to cover. Be generous with all seasonings. You could even throw in a package of taco seasoning in the mix if you prefer.
- Turn heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool. Leave liquid in pan.
- Shred meat with fingers. Add back to pan with liquid mix chicken with liquid to soak up more sauce. Taste and adjust seasonings if needed. Sprinkle with cilantro.
Hola mi amigos! (Is that right? I took French for 4 years and can’t even speak that, so please pardon my French and my Spanish.)
It is that ever-blessed time of the year in which the sun shines, the tequila flows and corporate Americans everywhere use Mexican culture as an excuse to drink margaritas on a patio at noon on a work day. That’s right chicas – Manana esta Cinco De Mayo!
In keeping with that grand tradition of poaching holidays simply for celebration’s sake, we present to you an Americanized version of Mexico’s signature dip: la salsa! I made this last night because I was craving corn and needed a veggie fix after the weekend (but obviously didn’t want anything so healthy it couldn’t be served atop Fritos).
This was bright, and summery and addictive, and it would make a great base if you’re planning on getting your Margarita on tomorrow. Just sayin… safety first, y’all. ¡Buen apetito! (Oooh, I have always wanted to use that upside down exclamation point thingy, so thanks Google!)
2 ears corn
1 can black beans, drained and rinsed
1 can Mexican Rotel + juice
juice from 1 lime
1/4 cup cilantro, chopped
1 avocado, chopped
1 jalapeno, seeded and diced
1 heaping tbsp taco sauce
salt and pepper to taste
- Preheat the oven to 415.
- Open up the corn and add a little olive oil and close up. Roast in their husks for 20 minutes or until tender. Remove and allow to cool.
- Combine all ingredients in a mixing bowl and place in the fridge to chill while the corn cools.
- Cut the kernels off of each ear of corn (I like to do this while the “butt” end of the corn is in the bottom of a deep mixing bowl so the kernels don’t ‘splode everywhere in the kitchen – they can be some slippery little suckers), and then add corn to the veggie mixture.
- Season to taste with salt and pepper and chill in refrigerator for at least 30 minutes. Serve with Fritos. Ole!
This would also be a good topping for grilled anything, so feel free to make some game-time grilling adjustments as needed.
I already have 3 problems with this post: 1) I hate beans; 2) It’s officially 71 degrees outside and therefore way too conventionally “warm” to post a soup recipe; and 3) Every idiot I’ve run across recently cannot pronounce the word “Chipotle.” Let’s take these one by one, shall we?
First of all, I think beans are kind of pointless. Refry them and cover them in cheese and maybe we can talk, but for the most-part, I’ll pass.
That is, AHEM, until I had this soup. The Chef brought this home from work for me months ago, and I don’t know if it was my intense love of getting anything for free or the Chipotle Cream on top, but it was GREAT. As for my second point, I have pointed out that soup knows no season on several occasions, so you can take it down the street to another blog if you don’t like it.
And finally, the word is pronounced “Chi-poht-lay.” Yeah, I’m looking at you, Paula Deen, I love your wacky behind more than anyone, but “Chi-POLT-ay” just “ain’t rite,” to use your vernacular. You’re on the Food Network for goodness’ sakes. Get it together girl.
Black Bean Soup:
4 cups of dry black beans
2 yellow onions, diced
1 poblano pepper. diced
1 jalapeno pepper, diced
3 tbsp olive oil
2 tbsp chili powder
1 tbsp ground cumin
6 quarts of water
salt and black pepper to taste
- Rinse black beans in cold water.
- In a large pot, cook onions and peppers in olive oil until they become soft. Add the chili powder and cumin and stir until the onions are well coated.
- Add the beans and water. Bring to a boil, reduce to a simmer and cook for about an hour and a half. (While this is cooking, make the Chipotle Cream.)
- Puree beans in their liquid until smooth. Thin down with additional water, if necessary.
- Season to taste and top each bowl of soup with Chipotle Cream.
4 Chipotles in Adobo sauce
1/2 cup of sour cream
1/3 cup of mayo
juice of one lime
2 tsp ground cumin
1 tbsp of cilantro
- Place all ingredients in a blender or processor and puree until smooth. (I like to refrigerate this for the cold-hot dynamic you get when you top the soup with it, but it’s your prerogative lady, so do what you will.)
West Coast represent – we have another update from Mr. Pitts. Take it away Justin:
This is really simple – only 4 ingredients – but the key is the salsa. Pace or some s***like that won’t cut it. This recipe is with Morita chile salsa. Morita is like a Chipotle in that it’s a smoked jalapeno, but it’s smaller, hotter, and comes dried rather than canned in adobo sauce.
(You could use a jarred salsa as long as it’s really good, and salsa verde would even work if that’s your thing.)
8-10 dried moritas
1/2 yellow onion rough chopped
2-3 cloves garlic
3-4 tomatoes seeded and chopped.
- Toast the moritas in a dry skillet until you start to smell them.
- Transfer into a bowl of very hot water and let them reconstitute for 5-10 minutes or until soft and fully re-hydrated.
- Remove stems and roughly chop.
- Put all the ingredients in blender or food processor and pulse until pureed.
- Thin it out with water (if you want it really hot, use the water from the re-hydrating step earlier) as needed. You want it to be thick but not too chunky.
- Taste and adjust as needed.
2 eggs per person (at least)
tortillas (ideal) or tortilla strips/chips
sharp cheddar cheese or Cojita
- If you want to be a hero, use fresh corn tortillas, cut them into quarters and fry in some 350 veg oil until crisp. Drain on a rack or paper towel and season with salt.
- Whisk the eggs and season with s+p. Scramble in a non-stick skillet with butter.
- When eggs begin to cook, add handful of cheese and a healthy amount of the salsa and continue scrambling.
- When the eggs are about 30 seconds out, add a handful or two of the tortilla strips and stir together. (It’s ok – they are not supposed to stay fully crispy.)
- Garnish it with green onion or cilantro if you like, but it’s really good as-is.