Tomatillo Vinaigrette

Tomatillo Vinaigrette recipe page Yield: 8 servings

Ingredients

  • 8 tomatillos, husk removed, washed, and roughly chopped
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon granulated sugar
  • 2 cloves garlic, roughly chopped
  • 1 chipotle pepper in adobo sauce
  • salt and pepper to taste

Procedure

  1. Place chopped tomatillos, oil, vinegar, sugar, garlic, and chipotle pepper into a blender (or a food processor fitted with the blade attachment) and puree.
  2. Season to taste with salt and pepper.

Notes

Transfer the remaining chipotles in adobo sauce to a glass jar and they’ll keep in the refrigerator for 4 to 6 weeks.


Andy Broder - KitchenThink

Homemade Flour Tortillas

Homemade Flour Tortillas recipe page Yield: 24 - 32 taco-size tortillas, or 8 - 10 large tortillas

Description

I use olive oil to make tortillas. I don't cook with lard and do my best to avoid hydrogenated fats (like Crisco). Olive oil tastes good, gives me thin, flaky tortillas, and as far as fats go is reasonably good for me.

Ingredients

  • 3 cups all purpose flour
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 1 cup warm water

Procedure

  1. Place flour in a mixing bowl. Add oil, and stir with a wooden spoon until mixture resembles coarse meal.
  2. Dissolve salt in water. Add water to bowl with flour. Stir with the wooden spoon until the dough starts to form a ball around the spoon.
  3. Place ball of dough on an unfloured board and knead until smooth and elastic, about 4 to 5 minutes. If the dough is sticky place a small amount of flour on your work surface.
  4. Wrap the dough tightly in plastic wrap. Set aside to rest in a warm spot for 30 minutes. You can refrigerate overnight and allow to come to room temperature before rolling the tortillas.
  5. With a bench knife, divide the dough into 24 (or 32) equal sized pieces. Roll each piece between your palms to form a ball. Make 8 - 10 balls if you want larger tortillas.
  6. Flatten a ball into a small disc and then use a rolling pin to roll into a circle about 3 - 4 inches in diameter. Repeat with remaining balls.
  7. Heat a heavy skillet or griddle over medium heat. Place a tortilla in the pan and turn in 45 seconds. Cook second side for 30 seconds. There should be a few brown spots on each side. Repeat with remaining dough. Place the cooked tortillas into a covered pot or bowl, so they stay warm and steamy.

Notes

Note: This can be made in a food processor fitted with the blade attachment– just add all ingredients and process until a ball forms.


Andy Broder - KitchenThink

Individual Mexican Chocolate Cheesecakes

Individual Mexican Chocolate Cheesecakes recipe page Yield: Makes 24

Ingredients

  • 2 sheets puff pastry dough - available in the freezer case of most grocery stores
  • 3 tablets Mexican Chocolate
  • 4 ounces dark chocolate, roughly chopped
  • 1/2 cup heavy cream
  • 16 ounces cream cheese, cut into 1-inch chunks
  • 10.5-ounce can sweetened condensed milk
  • 3 eggs, beaten

Procedure

  1. Preheat oven to 400 F.
  2. Spray 2 muffin pans with vegetable oil spray.
  3. Cut each piece of pastry into 12 equal size squares. With a little flour on the work surface roll each piece of dough into a 5-inch square. Line each space in the muffin tin with a square of dough.
  4. Place cream cheese and sweetened condensed milk into a food processor fitted with the blade attachment. Process until the mixture is smooth, about 2 minutes. Add the eggs and process until smooth.
  5. Heat both chocolates on the defrost setting in the microwave - just until melted. Stir in the cream until well incorporated.
  6. Add the chocolate to the cheese mixture and process until thoroughly incorporated. Transfer filling to a pitcher or large measuring cup (the spout makes it easier to pour into the crusts).
  7. Pour filling into the prepared crusts and bake in 400 F oven for 15 to18 minutes. When crusts are golden, the cheesecakes are done.
  8. Remove from oven and gently turn each cheesecake just enough to detach from the tin. Cool 15 minutes and remove from tins.

Notes

Mexican chocolate is cinnamon flavored. It is either with the Mexican foods or with hot chocolate products. The two most common brands in regular grocery stores are Abuelita and Ibarra, although more and more brands are showing up.


Andy Broder - KitchenThink

Chile-Lime Chicken Machaca

Chile-Lime Chicken Machaca recipe page Yield: 8 servings

Description

This was one of the most popular entrees made in AndyFood's teambuilding classes. We usually made soft flour tortillas to go with the machaca, but it's also nice served in a bowl like chili.

Ingredients

  • 3 tablespoons olive oil
  • 1 leek, white part only, diced - or a large diced onion
  • 2 to 4 tablespoons chili powder, to taste (*1)
  • 3 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
  • 1 Serrano chili, seeded and minced (or more, to taste)
  • 2 jalapeño chilies, seeded and minced (or more, to taste)
  • 2 tablespoons granulated sugar
  • 1 bell pepper - any color, diced
  • 15 ounce can diced tomatoes – with the juices
  • 2 cups corn kernels ( from 2 ears fresh corn, 12 ounces frozen)
  • 8 tomatillos, chopped
  • 4-ounce can diced roasted green chilies
  • 2 cups low sodium chicken broth plus water, as necessary, to barely cover ingredients
  • Juice from 2 limes
  • 6 boneless skinless chicken breasts – cooked or raw (*2) - cut into 1/4-inch wide strips – then into 2- to 3-inch pieces
  • salt to taste

Procedure

  1. Heat a small stockpot or Dutch oven over medium heat. When hot add oil and the leek, and stir occasionally for 2 minutes.
  2. Add the chili powder, garlic, black pepper, serrano and Jalapeños chilies, granulated sugar, and the bell pepper. Stir constantly for 2 minutes.
  3. Add the tomatoes, corn, tomatillos, green chilies, chicken broth, and lime juice. Stir to incorporate. Cover, increase heat to high and bring to a boil.
  4. Add the chicken, stir to thoroughly combine, and cover. Bring to a boil again.
  5. As soon as the liquid returns to a boil reduce heat to medium and cook uncovered until the chicken begins to fall apart. The more you stir the faster this happens (about 30 minutes for already cooked chicken and 60 to 90 minutes for chicken that starts raw. Add a little water if the pot begins to get dry.
  6. As necessary, use 2 forks to shred the meat.
  7. Season to taste with salt.

Notes

  1. If you’re using a mild chili powder (like the kind in chili dog chili) 4 tablespoons isn’t going to make the machaca hot-spicy, but it will add a lot of flavor and help thicken the juices.
  2. I like to roast the chicken or grill it and add to the machaca.  This adds flavor.  In a pinch you can even use a couple of store-bought rotisserie chickens (just use the meat and toss the bones and skin).

machaca


Andy Broder - KitchenThink

Almond Cookies

Almond Cookies recipe page Yield: Makes 48

Ingredients

  • 1/3 cup butter
  • 1 tablespoon olive oil
  • ½ cup light brown sugar, packed
  • 1 cup almond meal
  • 1 cup plus 2 tablespoons all-purpose flour

Procedure

  1. Preheat oven to 350 F.
  2. In a large mixing bowl cream together the butter, olive oil and sugar.
  3. Add 3/4 cup of the almonds. When the almonds are well incorporated, add flour, and combine just until blended.
  4. Roll walnut-size balls in your hands, and then press between your palms to form small patties. Dip the top half of each patty in the remaining almond meal. Place nut side up on a parchment-lined baking sheet -- about an inch apart.
  5. Bake in the preheated oven until the edges begin to turn golden, about 12 - 14 minutes.
  6. Cool on a baking rack.

Andy Broder - KitchenThink

Andy’s Basic Chili

Andy’s Basic Chili recipe page Yield: 6 - 8 Servings

Description

Beans? Beans! You'd think the topic was politics when you step into a bean or no-bean chili debate. I like beans in my chili. I like the texture, I like the addition of fiber in a recipe with meat. If you don't want beans don't use them. If you want vegan chili use 6 cans of beans (kidney, pinto, black, or a combo).

Ingredients

  • 2 pounds ground meat (beef, pork, chicken, or turkey - or a combination).
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 cans peeled, chopped tomatoes with their liquid, 14 ½ ounces each can
  • 2 cans red kidney beans
  • 1 6 ounce can tomato paste
  • 2 tablespoons cumin
  • 4 to 8 tablespoons chili powder, to taste
  • ¼ cup whisky or bourbon
  • 2 tablespoons cocoa powder
  • 2 tablespoons sugar
  • ½ teaspoon cayenne pepper
  • 1 can diced green chilies, 7 ounces
  • Salt and Pepper to taste

Procedure

  1. Heat a small stockpot or a Dutch oven over medium high heat. When hot, add olive oil and onions. Stir until translucent. Add ground meat, and stir constantly for 5 minutes.
  2. Drain excess fat from pot.
  3. Return to burner, and lower heat to medium.
  4. Add all remaining ingredients, and enough water to barely cover the meat. Stir to incorporate all ingredients.
  5. When the chili comes to a gentle boil reduce heat to simmer. Cook uncovered for 45 minutes. Stir occasionally.
  6. Season with salt and pepper to taste.

Andy Broder - KitchenThink

Blue Cheese & Ruby Port Shortbread

Blue Cheese & Ruby Port Shortbread recipe page Yield: Makes 30-40

Description

The perfect thing to serve with wine and cheese is shortbread made with port (a fortified wine) and cheese.

Ingredients

  • 1 cup ruby port
  • 3/4 cup butter, room temperature
  • 1/3 cup sugar
  • 8 ounces blue cheese, room temperature
  • 2 cups all purpose flour
  • 1/3 cup finely ground almonds or pecans
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Procedure

  1. Place port in a small pot. Bring to a boil over high heat. Lower heat to medium high. Cook until reduced by 2/3.
  2. In a large bowl cream the butter and sugar.
  3. Add the blue cheese, and port reduction. Cream thoroughly.
  4. Add the flour, ground almonds, salt and pepper, and blend to make a smooth dough.
  5. Divide the dough in half, and shape each half into a log about 1 1/4-inch in diameter. Wrap each log in plastic wrap and refrigerate at least 2 hours or overnight.
  6. Preheat oven to 350 F.
  7. Cut each log into slices 1/4-inch thick, and place on a parchment-lined baking sheet.
  8. Bake 12 to 15 minutes (until dry and lightly colored).
  9. Transfer to wire racks to cool.

Andy Broder - KitchenThink

Chardonnay Syrup

Chardonnay Syrup recipe page Yield: Makes about 3 cups

Ingredients

  • 750 ml bottle Chardonnay
  • 3 whole cloves
  • 3 black peppercorns
  • 1 bay leaf
  • 2 cups granulated sugar

Procedure

  1. In a small stockpot bring all ingredients except the sugar to a boil over high heat. Once boiling, add the sugar. Stir slowly until it's dissolved.
  2. Cook uncovered until the color begins to intensify and the texture is thicker (it will reduce in volume by about 25% in 7 to 8 minutes.
  3. Remove from burner. When cool strain out the spices.

Notes

The syrup keeps at room temperature (sealed in a jar) for 3 to 4 weeks.


Andy Broder - KitchenThink

Baked Potato Crisps with Maldon Sea Salt

Baked Potato Crisps with Maldon Sea Salt recipe page Yield: 6 servings

Description

When I first made these potatoes it was as a side for flank steak. Now, I tend to make them when I entertain, as a base for hors d'oeuvre. Add a schmeer of Greek yogurt topped with fresh dill or chopped Kalamata olives. Try a dab of hummus topped with a sprinkle of smoky paprika and a pinch of fresh lemon zest.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, finely chopped
  • 2 large Russet (baking ) potatoes cut into 1/8-inch thick slices (or thinner if you have a mandoline or other slicer)
  • 1 teaspoon Maldon sea salt

Procedure

  1. Preheat oven to 375F.
  2. In a mixing bowl, combine the oil, pepper, and garlic. Toss potatoes in this mixture to thoroughly coat.
  3. Place potatoes in a single layer on a parchment lined baking sheet with little or no overlap.
  4. Sprinkle tops with the Maldon salt.
  5. Bake at 375F until golden brown and tender, about 20 minutes. You may lose a chip or two near the corners, especially if they're really thin.

Notes

Maldon salt is known for its huge,visually striking flakes. It has a delicate crunch as well. Use whatever salt you fancy… smoked, seasoned, etc…


Andy Broder - KitchenThink

Chipotle Babaganoush

Chipotle Babaganoush recipe page Yield: Makes about 2 cups

Ingredients

  • 2 large eggplants
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 large lemon, juiced
  • 1–3 teaspoons ground chipotle powder – to taste
  • salt and pepper, to taste
  • 1 baguette, thinly sliced and toasted

Procedure

  1. Preheat oven to 400 F.
  2. Pierce each eggplant in several places with a fork. Place on a parchment-lined baking sheet and bake until very soft when pierced with a knife, 40-50 minutes. They should look like huge raisins.
  3. Remove from the oven, cool slightly, and cut in half. Scoop out the pulp and place in a mixing bowl. Discard the skin.
  4. Place the pulp in a food processor fitted with the blade attachment. Add all remaining ingredients except bread. Pulse several times until combined.
  5. Season to taste with salt and pepper.
  6. Serve with the toasted bread.

Andy Broder - KitchenThink