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.
Because Mother Nature is a temperamental manic depressive, she has decided we need one more grossly cold blast this season before she gives it up to spring like she knows she’s gonna. What a sneaky trick.
Because of this, we at Nummy would like to offer you one last warm soup for cold weather. This is Chef Ben Smith’s recipe from Tsunami, and when Chef Bear Bear made it (sorry buddy – you can’t show me e-mails like that and expect me not to pick up that nickname), everyone was a big fan of the lemongrass bite and the creamy coconut flavor. Put yo’self a pot on today.
4 tbsp unsalted butter
1 yellow onion, sliced
1 tbsp ginger, peeled and minced
5 large sweet potatoes, peeled and diced
4 stalks fresh lemongrass, white part only, minced
2 jalapenos, seeded and minced
1 13.5 oz of coconut milk
6 cups of water
salt to taste
- In a stockpot, melt butter and add onions. Saute the onions until soft and add ginger, sweet potatoes, lemongrass, and jalapenos. Cook for 5 minutes, stirring occasionally.
- Add coconut milk and water and bring to a boil. Reduce to a simmer and cook until potatoes are soft, about 40 minutes. Season with salt and puree the soup while still warm.
Barrett likes to top creamy soups like this with toasted walnuts or something similar to give it a crunch, and I second that emotion.
I am probably out of my element in posting this recipe as I am sure The Chef or RipleyPickles have a version passed down from their great great grandmother’s junior league club. However growing up in Memphis and having lived in NOLA, I know my cornbread. This recipe has been adapted from Michael Rulhman and is fool proof. Here at NummyNumNum we like our food spicy, but if you are, in Chef Charlie’s words, a “PWEEF” then feel free to hold back on the jalapenos. If you like your cornbread real sweet, then add more sugar. My tip: coat your skillet with bacon drippings before adding batter. –ts
About 1/3 cup flour
1 heaping cup cornmeal
1 teaspoon baking powder
3-4 tablespoons sugar
8 ounces milk
2 large eggs
4 ounces butter, melted but cool
1-3 jalapeno peppers, seeded and diced
- Preheat oven to 350 degrees. Sift and combine the flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Whisk together milk and eggs then add the butter, whisking.
- Stir together wet and dry ingredients until well incorporated, stir in the jalapenos.
- Pour batter into a buttered or oiled loaf pan (or vessel of your choice, I recommend cast iron skillet) and bake about 25-30 minutes. You don’t want these too dry, but also not too wet. Unfortunately this is not a spoon cornbread recipe, but if you have a good one please pass along!
Despite The Chef’s unfortunate aversion to making standard, run-of-the-mill soups, I whined enough to finally get him to make me some tortilla. And it was anything but standard. I even got his brother-in-law JR to back me up on the fabulosity of this, so maybe that will give me some leverage when I beg him to make it again.
2 tsp vegetable oil
1 onion, diced
1 poblano pepper, diced
1 red bell pepper, diced
2 jalapenos, minced
4 garlic cloves, minced
1 tsp oregano
1 can of chopped green chilies
2.5 cans of diced tomatoes
1 tbsp of chili powder
1/2 tbsp cumin
1 1/2 quart of chicken stock
3 cups of shredded cooked chicken
salt and pepper to taste
- Heat oil in a large pot over medium heat. Add all of veggies except tomatoes. Cook until soft and caramelized (this is the most important part of making this soup right).
- Then add tomatoes, stock, chili powder, and cumin. Simmer for about an hour.
- Then add chicken, heat through, and serve. Garnish with fried tortilla strips, chopped cilantro, a squirt of a lime, and sliced avocados.
I also dose this up with some shredded Mexi cheese, but that’s your judgment call to make. The Chef’s Mexican Crema would also be a welcome addition. This soup becomes even nummier after a few days, so make enough to munch on all week.
This stuff is fresh, filling…and healthy! I got this one from Cooking Light (a staple in our house) and it is awesome. While it does require some hands-on time – it is nothing complicated. I am typically one that will pull a Sandra Lee every now and then and go with the store bought version of a certain ingredient (e.g. salsa) vs making it homemade (she calls this “Semi-Homemade”). Anyway, in this recipe, you will make homemade salsa to place in your Mexican “lasagna” – and it is SO worth it. And, if you’re like me and like your food a lil on the spicy side…I’d recommend some additional jalepenos, Cayenne pepper, or…my favorite, Louisiana hot sauce! Enjoy – Morg
Hands on time: 25 minutes
Total time: 1 hour and 10 mins (I think this is a lie or I’m not that good)
8 plum tomatoes, halved and seeded
3 garlic cloves, peeled and crushed (I use the kind out of the jar to make my life a little easier)
1 small onion, peeled and chopped
1 seeded jalepeno pepper, quartered (again, I’d use extra and…if you like lots of heat, you can skip the seeding process)
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/8 teaspoon black pepper
1 cup chopped onion
1 cup fresh or frozen corn kernels
1 cup diced zucchini
1 cup chopped red bell pepper
3 cups shredded cooked chicken breast (I’d make this 4 cups, especially if you’re cooking for a man; Anthony’s big complaint was that there wasn’t enough “meat”)
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 (10 ounce) can green chili enchilada sauce
1 (4-ounce) can chopped green chiles
12 (6-inch) corn tortillas
1 cup (4 ounces) shredding Monterey Jack cheese
1 cup (4 ounces) crumbled feta cheese
- Preheat broiler.
- To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.
- Preheat oven to 350 degrees (where is the degrees sign on a computer?)
- To prepare casserole, heat a large non-stick skillet over medium high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepperr; saute 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); saute 2 minutes or until thoroughly heated. Remove from heat.
- Spread 1/2 cup of salsa over the bottom of a 13X9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over toritllas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, start with remaining tortillas and ending with remaining cheeses. Bake at 250 degrees for 25 minutes until bubbly.
Yields: 8 servings. (330 calories per serving – but who’s counting?)
Note: the longer the salsa is allowed to sit, the more the flavors will meld. Make extra and use to enhance other dishes – or just serve with some warm tortilla chips!
Chef says: “This stuff is amazing. It’s great on a fried egg sandwich, grilled fish, and even bratwursts. Maybe even on hot dogs?” To that I say a resounding YES. Nothing is bad on top of a hot dog. It’s a HOT DOG for goodness sake. And now I know what I’ll be topping mine with next time.
1 tablespoon olive oil
1/2 small red onion, small dice
2 garlic cloves, minced
salt to taste
1 red bell peppers, cored, seeded, and finely diced
2 jalapenos, seeded and diced
1 tablespoon coriander seeds, toasted
1/2 cup packed brown sugar
1/2 white wine vinegar
1/2 cup chopped cilantro
1/2 cup fresh OJ
- Heat a medium saucepan over medium low heat and add olive oil.
- Add onion, garlic, and a pinch of salt and cook until it becomes slightly softened. Add bell peppers and jalapenos and cook for 2 more minutes. Add coriander seeds and cook for another 30 seconds.
- Add the sugar and vinegar and cook., stirring, until the sugar is dissolves.
- Add the orange juice and simmer, stirring occasionally, until the liquid completely reduces, about 10 minutes.
- Remove from heat and allow relish to cool to room temperature. Season with salt and fold in cilantro. Refrigerate for up to 1 month.
“Velveeta does a body good” – Erin Raizk. Straight from Soul Food cookbook and Erin’s kitchen, the BEST mac and cheese recipe. There is nothing healthy about this one. I can attest to this recipe because I have been at parties where Erin has made this, and it is pretty much finished before any other food has been touched. Erin says: I only trust “soul food accredited” comfort foods, and this mac and cheese will make you famous. If you like spicy, I suggest using 12 oz rather than 4 oz. of chopped jalapenos- cuts the insane cheesiness perfectly. – ts
16 oz box of macaroni
1 stick of butter (softened)
1 13 oz can of evaporated milk
1 block of sharp cheddar cheese (approx 16 oz)
1 block of sharp or milk cheddar cheese (approx 8 oz)
1 box of Velveeta
1 4oz can of jalapeno peppers, chopped
salt and pepper to taste
- Cook the macaroni according to package directions.
- Cook about 1 minute less then the package directions.
- While the macaroni is cooking, cut 16 oz block of cheese into small cubes and slice Velveeta into pieces.
- Then take the cooked macaroni, drain but do not rinse. Return the macaroni to pot.
- Add butter, milk, cheese cube and slices to hot macaroni. Mix well, until butter and Velveeta melt. The mixture will be soupy. The cheese cubes will not melt completely.
- Add jalapeno peppers; add salt and pepper to taste. Pour into baking dish.
- Cover the top with the remaining cheese (grated, sliced or cute into cubes).
- Bake at 350 for 35 minutes. You want the top to brown and the pasta to set.