Category: Spices

Pork Belly Chipotle Tacos While I Dream of Mexico

12 Comments

What a perfect post while in the middle of a Blizzard…

Back before Christmas, The Mexican Board of Tourism invited me along with several bloggers to experience the fine and complex cuisine of Mexico at Mexique ,a French influenced Mexican restaurant. French influenced Mexican you ask? Yes as the French occupied briefly during the whole Maximilian Affair , masterminded by Napoleon III to bring an Austrian archduke there to rule. I sat with fellow Chicago blogger Joelen with our men  as we learned about the rich history and culinary traditions of Mexico.The Mexican Board of Tourism wanted to refute the perception that Mexican food was just tacos,  burritos and tamales. Mexican food is elegant and rich with complex flavors that reflect the indigenous peoples and those that settled there. The region of Veracruz on the Gulf of Mexico , is where you will find blacks, former slaves. Its no surprise their cooking resembles what we think of as Caribbean food with the African roots. Oaxaca, home of the longest surviving indigenous people the Zapotecs and Mixtecs, is know as the land of the Seven Moles.Moles are labor intensive red or brown chili based sauces that are a staple of Mexican cuisine. Oaxaca is also known for Chocolate.

What I loved about our informative dinner was that the Executive  Chef Carlos Gaytan broke all my stereotypes of the food. The Ceviche was smooth and velvety without excessive use of citrus acid and rounded out by lush avocado emulsion. Pork belly  was served with butternut squash foam and mole Teloloapan, Carne Asada .Each course was a marvel followed by a decadent chocolate tamales wrapped in corn husks. Rich, bittersweet and dense. Sensational.

In the end we  were each gifted with the culinary tome Oaxaca. I haven’t made anything from the book yet , but have enjoyed reading it. Fortunately living in Chicago with a large Mexican community, I have many of these ingredients at my fingertips.

So being the improvisational cook I am , I whipped this up one weekend and realized how I have been influenced by the flavors of Mexico. While its not authentic it incorporates many elements I have been reading about and exposed to by our Mexican community in Chicago. My cooking Mojo is off this month but Certain Someone and I enjoyed these flavors immensely. It tastes even better the next day.If you like spice and are trapped in the snow , like I am you will be warmed up by this dish. I wont give a formal recipe, as this is what I call is instinctive cooking.

[print_this]

Pork Belly Chipotle Tacos

You will need:

Pork Belly with skin, Can of Chipolte Peppers in Adobe, onion, chicken stock, corn tortillas,sour cream, lime, cheese( Queso or cojita optional)

  • Braise a inexpensive pork belly with the skin for 3 hours in a covered Dutch Oven at around 350F.Season it with salt and pepper.
  • Crisp it for 30 minutes .
  • Let stand.
  • In a sauce pan saute some onions in oil.
  • Add a can of Chipotle peppers in Adobo ( found in Latin sections of supermarket).
  • Slice your pork belly with skin and add to peppers and onions.
  • Add chicken stock.
  • Season to taste.
  • Simmer until all flavors are blended.
  • Serve on grilled corn tortillas.

[/print_this]

The winner of last weeks giveaway is… Irene E! Congratulations. I know you will enjoy Food and Friends …Recipes  and Memories from Simca’s Cuisine.

Rustic Pork and Rabbit Terrine

10 Comments

Before we get into my terrine, I want to announce the winner of my Nordic Ware Giveaway.

The winner is….Anali!

RANDOM.ORG – List Randomizer

Congratulations  Anali and enjoy. Nordic Ware really is popular and these will be cherished tools for a long time in your baking.

Now back to the post at hand.I love the art of Charcuterie and the terrine. When I was about 12 years old I even made my own first terrine, after seeing some article in a magazine. I don’t know how or what propelled me to do it, but my mother carried it off to some office picnic, and she brought back good reviews.It was a heavy pork and garlic loaded pate.No one really believed her child made a pate , let alone knew what one was. I was precocious. I had a special Mother that encouraged my gifts and whims. Those latent forces are back at work twenty nine years later. This time I have some extra tools and gadgets to do a better  job. Like this beautiful Le Creuset Foie Gras Terrine with press. Isn’t it beautiful?

I knew pork  and some sort of liver would be a major component. But I decide to throw some rabbit in the mix. This was my first time working with rabbit and I wasn’t very good de boning it. My intent was to put large medallions of the saddle in the center, but I couldn’t get that cut. Nevertheless it all went into the meat grinder with a few chucks of larger pieces here and there. Most terrine recipes are complicated affairs. I confess , I skipped a lot of the fuss and stocks, extra wraps of fat /bacon.etc . The end result still came out with a rich , moist, and rustic terrine. Baked in a water batch slowly, and then pressed to extract the excess fat, the end result was redolent of garlic and green peppercorns, and hearty. Perfect on a hot day to serve  chilled with wines , cheese, and fruits.

[print_this]

Rustic Pork and Rabbit Terrine

  • 1 rabbit
  • 1.5 lbs pork belly ( no skin)
  • 1 pint of chicken livers
  • 1/2 fist of garlic (4-5 cloves)
  • 1/2 cup cognac
  • 1 tablespoon green peppercorns
  • 1 teaspoon dried Thyme
  • Sea Salt to taste

Equipment needed:

Meat grinder or food processor

Terrine or loaf baking dish.

  1. De bone your rabbit and cut into small pieces. Leave some pieces larger  to not grind. Be sure to save and freeze your carcass for soup or stews later on.
  2. Cut up  the pork belly.
  3. In a large container with lid , add the cut up  pork belly, rabbit( not the larger pieces), and chicken livers. Add garlic, Thyme, salt, green peppercorns, and cognac. Cover and allow to marinate in the refrigerator over night.
  4. Grind all your meats including the livers, with the peppercorns  and garlic with a coarse grind.
  5. Preheat oven to 400 F.
  6. Line your terrine pan with parchment paper. Cut slashes and each corner  and insert in pan to line completely.
  7. Gently pack in you ground meat into terrine while adding a few layers of the larger rabbit pieces periodically.
  8. Pack until full. Top with another sheet of parchment paper.
  9. Cover terrine with lid. If using a baking loaf pan, wrap with heavy aluminum foil.
  10. Bake in a water bath (pan  in another larger pan with hot water) at 325  for approximately 1.5 hours.
  11. Take out.
  12. Take a  foil brick or the terrines press  and  press the terrine in the pan. If using the terrines press, place books or a brick on to weight down.
  13. Press until cooled down .
  14. Refrigerate until ready to serve.

Serve with :

  • Crusty bread
  • Wine
  • Cheese
  • Gherkins
  • Pickled Vegetables
  • Mustard
  • Fruits
  • Crackers
  • On a bed of lettuce

[/print_this]

Bread and Butter Pickles…My Way

6 Comments

A few of you may know I volunteer at the 61st Street Farmers Market when my schedule permits. It’s been  a few weeks since my last shift and I was so happy to see such an abundance. What a difference a few weeks make in the growing season. Naturally I loaded up and went to town preserving the taste of summer with my beautiful Weck jars.

I don’t particularly care for sweet pickles. Give me a big sour Kosher dill pickle and I’m happy. But I decided to do a sweet pickle because I purchased a combination of various cucumbers. One being a beautiful sweet white variety. I looked at some recipes and played around and I decided to use all white vinegar, as I don’t like the taste of apple cider vinegar when I’m pickling. Odd, but that’s me.

[print_this]

Bread and Butter Pickles

makes 4  1/5 liter jars

  • 8 or nine small cucumbers for pickles ( equivalent to 2 punnets in size) ( try to get a variety )
  • 1/3 cup salt
  • 1 onion sliced thinly in rings
  • 1 cup sugar
  • 1 cup vinegar
  • 1 tablespoon  whole all spice
  • 1 teaspoon turmeric
  • 2 tablespoon hot mustard seeds
  • 1 teaspoon dried garlic
  • 1 teaspoon dill
  • 1/2 teaspoon red pepper flakes
  1. Slice cucumbers into rings , preferably with a ripple cut. Slice onion thinly.
  2. In a bowl, put the cucumbers and onions. Add salt and cover with  cold water to cover. Cover with lid and let sit for about 3-4 hours.
  3. Sterilize your jars and lids according to manufacturer instructions. Prepare your hot water bath.
  4. Drain the sliced cucumbers and onions.
  5. In a non reactive sauce pan, heat sugar, vinegar and spices.
  6. Pack your cucumber and onions.
  7. Pour hot vinegar/sugar solution with spices over the vegetables and  seal according to manufacturer instructions.
  8. Process in a  hot water bath for 10 minutes.
  9. Allow to cool on a rack  and leave undisturbed t seal overnight.
  10. Test/ check seals. Read how to see if sealed according to your jars manufacturer instructions.

[/print_this]

Don’t forget you have until next week to win a set of Three Nordic Ware Bundt Pans for my Housewarming Party for Coco-Cooks.com.

Sexy Horchata With A Twist

3 Comments

Horchata….I love to say say that word. For some reason its conjures up sexiness to me. Maybe because when I first heard of this, I was  young and it just seemed so exotic. Sexy people sipping a Horchata  in the beaming sun. Horchata is known as The Drink of The Gods.With images of sexiness and sunshine with some glamor,  I sought out to taste it. Unfortunately I tasted a bad version of it in D.C, and never really thought much of it again  for years after that. Funny how one bad experience can set you off.

Here’s a little back story. I love milk and milk doesn’t like me at all. Now Certain Someone can drink some milk. Sometimes I look at him and just crave a tall cold creamy glass, but we both know there will be dire consequences if that happens. So when budgets permit I like to buy myself some delicious Almond or Rice milks, but that can get really pricey. Then I became reacquainted with this drink, Horchata, and I’m onto a new thing! Nothing is more filling and thirst quenching then a tall ice cold glass of this drink ,originating form Spain, and arriving in various forms throughout the Latin America.The Mexican version of Horchata is made from pulverized long grain rice, water, cinnamon,sugar and lime zest. In Spain, where it originates, its called Horchata Chufa , and is made from Tiger Nuts or Chufas. Chufas can be traced all the way back to ancient Egypt and have many healthy properties.Similar in taste to an almond, its not surprising the Spaniards used almonds, and rice  when they brought the drink to the new world. Maybe I wasn’t to far off in equating sexiness and Horchatas. Both Chufa /Tiger Nuts and Almonds are all aphrodisiacs. Drink Up.

I came across a recipe from a well known cookbook author, who I won’t mention, and he seemed to miss an important and vital step, straining it. I was running low on Cinnamon sticks, so I decided to use the lone stick I had with  some Cardamon, not authentic, but why not? I also used whole almond that hadn’t been blanched. Since I was straining the mixture, I felt it wouldn’t matter in appearance.This drink is so good I would like to keep it always prepared in my refrigerator. It can also served as a base for alcoholic drinks mixed with rum. So before you go buy commercial Almond Milks or Rice Milks. Try this at home for a fraction of the cost, and far more tastier. I submit this  for a long overdue Meatless Mondays Post.

[print_this]

Horchata With A Twist

  • 1  1/2 cups uncooked rice, preferably long grain
  • Zest of 1 lime ( keep zest in larger pieces to strain out)
  • 4 cups of cold water ( 2 for soaking  and 2 for blending)
  • 1 cinnamon stick
  • 5-7  Green Cardamon Pods, shelled
  • 1/2 cup cane sugar
  • 1 cup almonds ( blanched or un blanched)
  1. In a large bowl soak rice, Cinnamon sticks, cardamon seeds and lime zest. Cover and let rest for 24 hours in the refrigerator . Some methods pulverize rice first in blender ,as well, then soak. Either way a good straining will be needed after blending.
  2. Remove Cinnamon sticks and lime zest.
  3. Take a blender and in small batches , blend the  rice ,water , with the almonds ,as best you can until a white liquid forms.
  4. Once all blended and sugar and mix.
  5. Strain twice through a fine meshed sieve or through cheesecloth to extract the liquid from the remaining gritty residue.
  6. Using a funnel bottle liquid and store in the refrigerator. Horcahta will last a few weeks in the fridge.
  7. Serve in chilled glasses or with ice.

[/print_this]

Don’t forget you have until next week to win a set of Three Nordic Ware Bundt Pans for my Housewarming Party for Coco-Cooks.com.

Honey Basted Jerk Chicken

11 Comments

What is Honey Basted Jerk Chicken you may ask? I confess I took culinary artistic license with traditional Jerk chicken . Rather than BBQ outside I wanted  an easy indoor version of the Spicy Jamaican Favorite. The method of cooking Jerk style is essentially making a dry or wet rub of all spice, cloves, garlic, hot peppers(scotch bonnet ) and  other spices that was originally developed as  a smoking method of preservation among the natives of the Caribbean Islands.Jerk anything has evolved into a world wide favorite with commercial blends readily available. Rather than buy a commercial  Jerk blend , I wanted to make my own Jerk rub as I had a canister of allspice sitting on my pantry shelf.I saw a television spot on a local Jerk restaurant and became fascinated watching how they make their own Jerk rub. I figured I could make my own.I took some liberty and switched out  some ingredients for what I had. For instance, I used my Sambal, in place of Scotch Bonnet Peppers for the heat. This recipe is  by no means authentic, but makes a very tasty overnight marinade for chicken.To neutralize the heat, I basted my boneless chicken thighs with honey as they cooked on the indoor grill pan. The result was a a great chicken dish in which Certain Someone devoured.  Bear in my nothing beats Jerk Chicken cooked over coals and fire, but this recipe will do in a pinch.


You will need a good blender or food processor for this. You can alter and adjust ingredient proportions to taste. Less heat, more sweet, etc.

Honey Basted Jerk Chicken
8 Boneless Chicken thighs or breasts
Jerk Marinade
2 Tablespoons of  whole All Spice Berries
1/2 cup lime juice
1 cup water
1 inch fresh ginger peeled
2 tsp dried Thyme
1 tsp sea salt
1 tablespoon brown sugar
1 tsp ground black pepper
2 tablespoons vegetable oil or grape seed oil
1 bunch scallion chopped
1 onion chopped
6-8 cloves of garlic
1 tablespoon Sambal or 2 Scotch Bonnet Peppers
Baste
1/2 cup honey
In a mixer of food processor combine all the Marinade ingredients and puree thoroughly.Pour marinade over chicken pieces and cover. Refrigerate over night .
Remove chicken from the refrigerator and allow to come to room temperature for about 15-20 minutes.
Make sure kitchen is well ventilated.
Prepare an indoor grill pan and heat. Brush grill pan with a little vegetable oil and add chicken which has been removed piece by piece from the marinade.
Sear  chicken  on each side for a few minutes each  to make grill marks. Continue to grill chicken until almost done. During the last few minutes of cooking brush the chicken pieces with honey on both sides . Remove from heat .
Serve.