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.
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.)
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.
Proving every day that she is a woman after my own heart, Runyan informs me she too thinks soup is the cat’s pajamas. This is her fave.
From Runyan: A requisite of my current recipe repertoire is that I eat whatever-dish-it-is at least three times a week. Living alone, being poor, and ultimately being too lazy to go to the grocery store more than once every 10 days makes this a necessity. While this is not authentic posole, it’s tasty nonetheless. Here yar:
2-3 poblano peppers
5-6 tomatillos (both of these items depend on size, aim for medium I suppose)
5 cloves garlic
2 medium onions (one cut into large pieces, one chopped into smaller pieces)
2 chicken breasts (I prefer on the bone)
1 large can hominy (Could definitely find this in that mexican market you mentioned in your post but I find it at Whole Foods)
1-2 of those boxes of stock (Wish I made my own but alas…)
bunch of cilantro
cayenne or other chili
- Preheat the oven to 350.
- Coat the chicken with some olive oil, LOTS of salt and pepper and put in the oven to roast for roughly 20 minutes. (You can also just buy one of those rotisserie chickens if you’re feeling lazy.)
- When cooked, shred up chicken and set aside.
- Crank up the oven to 450. Do the same olive oil, S&P routine with the poblanos, tomatillos (after removing papery skin, natch), garlic, and onion. Put on a sheet pan and put in the oven to roast until the veggies start getting a little brown. Once brown remove them, let them cool, and blend them up in a blender. Set aside.
- Heat some oil in your soup pot, add other onion, sliced carrot, cumin, cayenne (or actual chili) and cook for 10-15 mins over medium high heat.
- Add the blended, roasted veggies and cook an additional 10-15 minutes.
- Add stock (at least 1.5 boxes, maybe more). Add drained, rinsed posole. Bring to simmer/low boil. Add chicken and simmer until warm.
- Garnish with cilantro, thinly slided radish, sliced avocado and/or tortilla chips. (To me, cheese gets in the way here but knock yourself out.)
The blog is a hit in the Midwest too! Good friend and party potato guru Krissy Hof says: I see that there is a pretty solid Bolognese up already. Even though that is my fav recipe, here’s another. This recipe is based on an enchiladas verdes recipe by Rick Bayless, who I think is the nicest man in the world. I can’t wait for him to take me on a Mexican adventure where we visit so many pueblos and eat the s— out of their towns. I added more heat and more cilantro than his original version, so things like the chipotle peppers and extra cilantro can be removed to taste. -ts
4 poblano peppers
1 cup (lightly packed) spinach leaves, roughly chopped
Chopped cilantro (about 1/2 cup – optional)
3-4 chipotle peppers in adobo sauce, chopped and seeded (obviously leave more seeds if you want this hotter)
bit of the adobo sauce from the peppers
1 small can diced green chiles
2 cups milk
2 cups chicken broth
6 tablespoons butter
6 garlic cloves, peeled and chopped
1/2 cup flour
3 cups shredded chicken meat (I just use a rotisserie chicken) – set aside in small bowl
12 corn tortillas
olive oil or vegetable oil
1 cup chihauahua cheese
- Broil the poblanos on a baking sheet in the oven, just underneath the broiler, for about 10 minutes, turning occasionally until all sides are bubbling and getting brown. Remove and let cool. You can also do this on the grill.
- When the peppers have cooled, peel off their skins, remove the stem/core and roughly chop them.
- In a food processor or blender, combine the chopped poblanos, the spinach, the chipotle peppers, the green chilis and the cilantro.
- In a medium saucepan, heat the milk and chicken broth over medium-low heat.
- In another saucepan, heat the butter and add the garlic for about a minute over medium heat. Add the flour and whisk together for another minute. Raise the heat to medium-high. Add the chicken broth/milk mixture, and cook, stirring constantly, until the sauce comes to a boil. Reduce heat and let cook for 5 minutes. Remove from heat.
- Pour half of the sauce mixture into the blender with the chilis and spinach. Blend until smooth. Pour the mixture back into the saucepan with the remaining sauce, and season with salt (about 2 tsp).
- Heat the oven to 350. Smear about 1 cup of the sauce on the bottom of a 13×9″ baking dish. Stir about 1 cup of the sauce into the bowl of chicken, mix well.
- On a baking sheet, lay as many tortillas flat as you can and spray or brush both sides with the oil. Continue to stack tortillas on top of each other until you have about 12 ready to go. Put them in the oven for about 3 minutes, enough to make them soft. Wrap them in a warm towel to keep warm while you assemble the enchiladas.
- Taking one tortilla at a time, scoop a bit of the chicken into each and quickly roll it up. Put each enchilada fold down in the baking dish, and continue to line them up. Cover all evenly with the remaining sauce, and sprinkle the top w/ cheese. Bake for about 20 min, or until golden brown. Garnish with cilantro and enjoy!