Tag Archives: cilantro

it’s still a bit brisk[it] outside…

So for a weekly Sunday supper, the dish started with a beautiful beef brisket that I seasoned with salt and dusted lightly with flour. This hunk of meat went into my cast iron pot to get a beautiful crunchy crust!
Once the brisket was browned, I pulled it out and placed it to the side while two Spanish onions got their own workout in the same pot and sweated it out… as soon as the onions were ready to ‘hit the showers’, the brisket went back into the pot and joined them, along with a bottle of root beer and some homemade BBQ sauce.
With the brisket partially submerged, on went the lid and it was time for a long relaxation period until the meat was tender and fall-off-the-bone[less]!
The brisket was shredded up, tossed back into the pot and mixed with the onions and sauce…
To go along with our shredded brisket ‘burritos’, a side of arroz con crema! Such a simple rice dish to prepare, but the flavor is out of this world… you combine four-five cups of prepared rice, diced poblano peppers [I roast mine on the grill], panfried corn [grilled during the summer months] and one cup of heavy cream. This all is stirred until it starts to ‘thicken’, then in goes shredded monterey jack and cojita cheeses. Lastly chopped cilantro is quickly incorporated and it’s on to eating! [I tend to not add salt… I know I know, but the cheese I feel offers enough]…
Piled high into the center of a light tortilla, dolloped with a hefty helping of homemade coleslaw and then a final tight roll! It was time to bite into this fragrant and tangy ‘burrito’. The flavors burst in our mouths and the coleslaw balanced out the slight heaviness of the brisket; this was just a wonderful Sunday evening dining experience!

at a low simmer…
-R

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it’s a bit ‘chili’ in here…

So tonight I wanted something warm and hearty… something I don’t often venture into making… chili! This was not going to be a typical beef chili, but something with a slight edge to it.
I knew I had everything to whip up this stew-like concoction, so the mission began. I started by browning off hot and sweet bulk sausage. Once browned and gorgeous, into the pot went two spanish onions that I diced up. As soon as the onions became soft and a bit caramelized, in went a few cloves of garlic that I minced, along with some spicy green chilis! These all cooked together for a few minutes until the flavors started to marry.
After everyone was getting to know each other, in went cumin, ancho chili powder, cayenne pepper and salt [these are all to taste so go crazy or be gentle]… a quick stir to mix the spices and then one large can of crushed tomatoes and one large can of San Marzano tomatoes [these were puréed before I added them]. Another quick stir and as soon as the chili began to boil, then I dropped the heat to a simmer and put the lid on the pot. I let the chili cook for thirty-five minutes [twenty-five minutes into cooking I added a can of black beans…] Once cooking was finished, off the heat went in some chopped cilantro.
To plate up [or should I say bowl] this meal… some light and crisp tortillas, crème fraiche and extra sharp cheddar.
The flavors were intense… spicy, sweet, lemony and a touch acidic! This time two bowlfuls did just not satisfy…

at a low simmer…
-R

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south of the border…

So tonight was a nod to a summer favorite… guacamole! It’s been what feels like a while since I’ve made a fresh, creamy batch. Since we couldn’t [well I guess we could have] just eat a bowl of freshly made guacamole, I thought why not make a whole meal around it!
So marinated skirt steak fajitas and arroz con crema seemed to be the perfect idea… To top the fajitas, sautéed onions and peppers and fresh squeezed lime juice.
For the arroz con crema… I prepared some rice. Once the rice was done, in went two cups of heavy cream, chopped roasted poblano peppers [just tossed on the grill until charred, covered with plastic wrap and then peeled], pozole, cilantro, monterey jack and cojita cheeses. Everything was stirred until combined, melted and creamy!
To build up these skirt steak fajitas… a spoonful of the arroz con crema was spread on a tortilla, along with the sautéed onions and peppers, the grilled skirt steak, a dollop of the guacamole and a squeeze of the lime juice.
Each bite was full of so many different flavors… creamy, citrusy, sweet, savory! Guacamole thank you for an exciting meal…

at a low simmer…
-R

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it’s hot out here, but this time the sun isn’t causing it…

Since today is such a beautiful day, I found it only fitting to whip up some margaritas by the pool. Margaritas [for once] are not the star players, but rather some über spicy tomatillo-based salsa full of serious zip! It’s a pretty simple salsa actually and you can obviously cater to individual palates regarding heat…
I use eight decent sized tomatillos that I quartered up, two serrano chilies [I prefer to leave the seeds in, but you can remove to make less spicy], three to four garlic cloves, a good handful of fresh cilantro and some salt of course…
I add everything into the food processors and pulse, pulse, pulse until everything is blended, but not babyfood. I prefer to feel the textures as I scoop everything up and devour…
Once blended I taste for heat and salt and go from there… if not salty enough, add salt and if not spicy enough
well add another chili… you can play around till your taste buds sing.
Hope this makes you want to run to your local market, pick up these ingredients and whip [well blend] this salsa up!

at a low simmer…
-R

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from rice to wraps [well burritos]…

So tonight for dinner I thought what would be a good change-up to the norm, then it hit me… burritos served with a cilantro and lime rice, ground turkey seasoned with tons of Spanish flair, shredded Manchego cheese, black beans and lettuce! Everything was wrapped into the perfect little package, cut on a bias and plated alongside homemade guacamole.
The rice [which in my opinion was the star] was simple… fresh lime juice, chopped cilantro and salt to taste. The flavors were a touch floral and slightly tangy, but paired so well with all of the elements in the burrito!
To wash everything down… a crisp glass of Albariño… [ok who am
I kidding… definitely not a glass]

at a low simmer…
-R

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a way to spice up dad’s special day!!

What do serrano chilis, fresh cilantro, simple syrup, fresh squeezed lime juice, Añejo tequila and sugar equal… a spicy herby margarita!!
After a quick muddle of the cilantro and serrano, you add some ice, the lime juice, tequila and simple syrup [homemade or store bought] and shake shake shake until everything is ice cold and well mixed!
Poured into a nice glass rimmed with some sugar and dressed with a sliver of the serrano chili, and it was bottoms-up! The serrano chili offers just the perfect amount of heat, while the cilantro brings a fresh essence against the traditional margarita flavors.
Try this instead of a bloody mary the next time you’re out for brunch…

at a low simmer…
-R

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