Tuesday, August 23, 2016

Chicken with Turkey Sausage Chunky Pasta Stoup

Remember when you were a kid and had a cold or the flu and your mom or grandma would make you chicken noodle soup?  Yeah, me neither.  So as an adult, I have indulged myself in the realm of soups and stoups.  A "stoup", as I am sure you know, is a really chunky, thick stew-like soup, ergo "stoup".  I made a version of this last weekend but.......well, it did not turn out so well.  The flavors I had wanted were all there, but I had made it in a slow-cooker and I'd made a fatal mistake:  I put the pasta in from the start, so my orecchiette became gloppy. Yes, I am deeply shamed. 

You can see how the orecchiette turned into big globs of pasta. 

Always one to learn from my mistakes, after recovering a bit from the stomach flu this weekend, I decided I needed my version of chicken noodle soup.  I did well, this time, and it has helped make me feel quite a bit adequate. Here is what I did....

1 package of boneless, skinless chicken breasts (2-3), cubed
2 packages of chicken or turkey Italian sausages, cut into bite-sized pieces
1 large onion, coarsely chopped
2 large or 3 medium cloves garlic, finely chopped or grated
2 - 3 fire roasted and peeled red peppers, chopped
4 - 6  roma tomatoes, coarsely chopped 
1.5 cups sturdy pasta, such as penne rigate 
1 quart chicken stock (I used my own homemade stock) 
1 cup white or rose wine
2 tablespoons apple cider or red wine vinegar
1 tablespoon coriander seed
1 rounded tablespoon paprika
1 rounded teaspoon thyme
1 rounded teaspoon oregano
1 rounded tablespoon Herbs de Provence
1 teaspoon Turmeric
1 teaspoon black pepper
1+ teaspoon salt
2 tablespoons Italian seasoning
3 tablespoons extra virgin olive oil (evoo)

Spices and aromatics

Red peppers, garlic and onion

This recipe is very simple to put together. One good idea I had was to put all of the spices except the turmeric, some salt and some pepper into a spice grinder and grind it until fine. I will tell you why in a moment, though I like to use Turmeric separately from most other spices in order to develop its own flavor and aroma from the rest. The salt and pepper I use to simply season the cubed chicken breasts which I cut in half and then cube, seasoning all sides of the chicken. When I sear the chicken and the sausages, I add a pinch of Turmeric and a hefty pinch of the rest of the seasoning.  When I add the onion and peppers, I add yet another good pinch (a rounded teaspoon) of the blended seasoning, the same with the garlic, the same with the tomatoes and the liquids.  Every layer of the dish is seasoned.  

Sauteeing the cubed chicken breasts and Italian turkey sausage.  

After deglazing the pot with the wine and vinegar, I added my homemade chicken stock, tomatoes and another layer of seasoning.  I let this mixture simmer covered for an hour.  

The aroma as this mixture simmers is simply incredible. 

Thirty minutes before adding the last of the chicken stock and the pasta, I add a layer of garden fresh flavor. Basil makes every pasta dish stellar. 

I added the penne rigate and let it cook another thirty minutes on low.  This sturdy pasta absorbs that delicious liquid flavor to add a condensed, complex layer of flavor.  Quite comforting.  I added torn basil atop the pasta as yet one more layer of flavor.  
Now, ready to serve!

I garnished with small basil leaves and shaved Parmesan.  What an intensely flavorful, hearty and comforting meal.  This was one of my favorites, hot out of the pot.  

I hope you enjoyed this recipe.  Please feel free to tweak it and make it your own!  That is the fun of cooking, making it to your own comfort level.  

Thank You for your visit, time and consideration!

One more for the road!
Now, go cook something for someone you love!

Monday, August 15, 2016

Taco Burger

I am a huge fan of tacos, and whenever I can incorporate or fuse taco flavors with any other dishes, I am all over it:  pizza, salads, pasta and now, burgers!  I decided to incorporate my Mexican spice blend with fresh aromatics and some of my favorite things, peppers, chiles, bacon and cheese. What could be better?  Here is how I made this incredibly savory, flavorful and filling burger.  

Ingredients for the burger patties
1 pound 90/10 lean ground sirloin
1 pound ground chuck
1 small red onion, finely chopped
2 cloves garlic, finely chopped or grated
2 Fresno chiles, seeded and finely chopped
2 rounded tablespoons of my Mexican Spice Blend*
1 tablespoon Worcestershire sauce
1 tablespoon chipotle in adobo
Oaxaca or Provolone Cheese
4 fire roasted green chiles, seeded and stemmed

My Mexican Spice Blend*:
2 rounded tablespoons smoked paprika
1 tablespoon coriander seeds
1 rounded teaspoon oregano
1 teaspoon thyme
1 tablespoon cumin seeds
1 teaspoon chile molido or chipotle powder
1 teaspoon granulated garlic
1 teaspoon granulated onion or onion powder

I add the spices to a small skillet and toast until fragrant.  I add the spices to my spice grinder and grind until fine.  

If this is too much and time is not your friend, you could add a packet of your favorite store-bought Taco seasoning.  I won't be offended.  

Mix the meat with your hands, twisting and turning the hamburger to incorporate the fresh aromatics and spices. Press the mixed meat down into a bowl and score it with your hands to denote how many burgers you will be making.  

Set the meat aside to allow the flavors to infiltrate the hamburger meat.  In the meantime, add several slices of bacon to a skillet over medium-high heat.  I happened upon quite a find at the store for this:  jalapeno spiced bacon (Hormel brandTM) but you could use whatever thick cut bacon you wish.  You could spice it up with chipotle powder.  Fry up the bacon and cool on a rack or paper towel.  Remove most of the bacon fat (save it for something later!) and place the skillet back on the burner over high heat.  

Add the burgers to the skillet and allow to sear for five minutes per side for 1/3 pound burgers, or seven minutes per side for large burgers.  Mine were large. 

Next, add a fire roasted green chile or chiles to each burger. 

Top the chiles with cheese.  

Next add bacon and top the bacon with more cheese.  Pictured above it provolone.  I love Oaxaca and wish I'd had that on hand, but provolone melts so well.  

Toast the burger buns and add your favorite condiments, such as mustard and mayo or maybe create a chipotle aioli (like I did) to slather on the bottom bun.  In addition, place about one quarter cup of sliced pickled jalapenos to a small plate or bowl to also top the burgers with.  I making this all sound much more complicated than it is, but trust me, this burger is a true winner all the way around!

Assemble your burger any way you wish.  Please enjoy the assembled burger photos below!

Thank You for your visit, friends!  Always grateful for your readership!

Now, Please go cook something for someone you love!

Tuesday, August 9, 2016

Mr. P's Sage Sausage and Egg 
Breakfast Sandwich

I have to admit, breakfast is my favorite meal of the day and I perfectly happy having breakfast for any meal of the day. I also have to admit, I am rather obsessed with and addicted to breakfast sandwiches. It is no wonder I have made up a few of my own over the years.  This one has been my favorite by a long-shot.  It features a large, thick sausage patty mixed with my own spices, garlic and fresh minced sage, an egg and a chipotle mustard-yogurt aioli on toasted English muffins. Let's get to this simple yet mouth-watering savory breakfast or, rather, this Anytime, BLD (breakfast-lunch-dinner) sandwich!

1 pound package country sausage
6 sage leaves, 4 whole leaves set aside, two leaves finely chopped or minced
1 teaspoon smoked paprika
1 teaspoon cumin powder
1 clove garlic, grated (or, 1 teaspoon garlic powder)
salt and pepper 
2 tablespoons plain Greek yogurt
2 teaspoons dijon mustard
1 tablespoon chipotle in adobo
4 eggs
3 English muffins, split (8)
1 teaspoon vegetable oil

In a large bowl, add the sausage, garlic, spices and the fresh finely chopped sage and mix thoroughly. Form four large patties and place a whole sage leaf in the center of each patty.  Set aside for a moment. 

In a small bowl, add the yogurt, mustard, one chipotle pepper, diced along with a good teaspoon of adobo sauce, salt and pepper, and mix thoroughly. Note, if you cannot find a can of chipotle in adobo, you can add a teaspoon of chipotle or your favorite chile powder to the yogurt and mustard for a similar effect.  Set aside in the refrigerator to allow the flavors to marry. 

In the meantime, set the oven to broil.  Split the English muffins and broil them until golden. Remove and set aside. In the same skillet, add four eggs.  I used a large biscuit cutter to shape the eggs.  If you do not have one, no sweat.  A fried egg, or sunny side up egg is just fine.  Whatever makes YOU happy!

Add a teaspoon or two of vegetable oil to a skillet over medium-high heat and fry the sausage patties, starting with the sage leaf side down. Fry about five minutes per side.  They will form a deliciously aromatic crust. Remove and set aside on a paper towel.  

Now, assembly time!  Add some of the aioli to both top and bottom muffins. Place a sausage patty atop a muffin, an egg to the other, and add cheese if you like!  Top with greens, if you like, and enjoy!!! 

What a great way to start the day!  Perfect for weekends!  Serve with fresh fruit, a mimosa and relax!  Now, go cook this for someone you love!  

Tuesday, August 2, 2016

Puerto Rican Pollo y Penne 

This is a favorite recipe, blending two parts of the Latin world, Spanish (via Puerto Rico) and Italian, the best of both worlds in one magnificent, flavorful dish. These so-called "fusion" dishes are among my favorites.  Let me stop introducing this dish and let's just get to it.  You will love it!  By-the-way, this recipe, while tweaked my way, is inspired by a recipe by Chef Daisy Martinez!

4+ chicken thighs, bone-in, skin-on
1 large onion, chopped
3 cloves garlic, grated or finely chopped
4 sprigs fresh oregano (or 1 teaspoon dried oregano)
4 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon Italian seasoning
1 chipotle chile in adobe; 1 tablespoon adobo sauce
1 rounded tablespoon + 1 tbspn smoked paprika
1/4 teaspoon ground cloves
1.5 teaspoons pasilla powder, Cayenne chile powder, or chile molido or your favorite chile powder
1 28-ounce can San Marzano tomatoes
1 16-ounce can diced tomatoes
2 tablespoons tomato paste
*A good splash of balsamic vinegar and red wine vinegar
Extra Virgin Olive Oil

To start, add two tablespoons evoo to a large pot over medium-high heat. Season the chicken thighs generously with salt and pepper and a mix of one tablespoon smoked paprika and half a teaspoon of chili powder.  When the oil in the pot begins to ripple, add the chicken thighs, skin side down first. Sear at least four minutes and check to see if the thigh will release and turn easily; you do not want to tear the skin, you want it to get crispy.  Turn the thighs when you can easily flip the thighs over. 

Sear the thighs at least four minutes per side, until they will release and turn easily. without tearing the skin. 

Remove the thighs to a baking pan with a rack and place in the oven at 250-degrees to keep the skin crisp.  

Next, remove half of the rendered fat and add the chopped onion. Add a little salt to help the onions sweat and add the garlic and stir  The aroma should be heavenly in your kitchen.  When the onions became just a little translucent, add the tomato products and incorporate well.  Add the spices at this point, stir, and allow the San Marzano tomatoes to cook through.  

As the tomatoes cook down, about ten minutes in, use a potato masher or immersion blender to break up the San Marzanos.  

Add torn fresh basil and bring the sauce to a boil.  Reduce the heat to low and snuggle the chicken thighs into the sauce to finish cooking by braising.  Simmer the sauce for 40 minutes to allow the flavors to marry. 

After forty minutes, remove the chicken and let it rest.  Boil four quarts of water and liberally salt it when it comes to a roiling boil.  Add your favorite pasta -- I used Penne Rigate -- and boil till just al dente, or just before done.  Drain in a colander and plate to your liking, family style (traditional) or individually.  

I garnished with a little finely chopped basil and garnished with it.  I nestled a chicken thigh atop the chunky, chile smokey pasta sauce.  Delicioso!!!