Steak Bomb Sandwich

I'm happy to be today's blog tour stop for the newly released Adventures in Comfort Food cookbook by Kerry Altiero, the Chef/Owner of Cafe Miranda in Rockland, Maine and Katharine Gaudet. Cafe Miranda opened 20 years ago in this small town of 7,000 residents, and is centered around its wood-fire oven. This was a feat in itself, as all of the other restaurants in the area were known for their deep-frying prowess.

Food "opened up the world" for Altiero at a young age, so he opened Cafe Miranda with that in mind-he wanted everybody, regardless of background and station in life, to be able to experience the same thing. Like the food he serves at the restaurant, the food in this cookbook is "gutsy, but it isn't strange for the sake of being strange".

"I admit to having some punkish tendencies. I like to do things my own way; I like speed; I like gears and metal. I'm addicted to the pace of restaurant cooking. But there are other, better reasons for seeking out adventures in food. Food can make the world bigger. It can change lives." ~Kerry Altiero

My outlook on food and life falls into much the same category, and with each page that I turned in this book, I got hungrier and hungrier. It was hard to narrow down the choices and decide which recipe that I wanted to share with you today. But in the end, this sandwich won out.

Chiles en Nogada inspired by Like Water for Chocolate | #FoodnFlix

It all begins with a pregnant Mama Elena chopping onions. From inside the womb, Tita begins to cry, and doesn't stop until she is pushed into this world by a torrid stream of tears.  They  overflow from the kitchen table (where she was birthed) to the kitchen floor. The ocean of tears is eventually evaporated by the sun, at which point Nacha sweeps them up and fills a 40-pound sack with them. And, of course, then they're used in cooking for a long time.

Ummm, ewww. While vivid and descriptive, it's actually pretty gross when you think about it. I mean, those tears were mixed with amniotic fluid and who-knows-what else. So, let's not think about it. Let's just take it as the beginning of a very luscious, very sensual, very dark and tragic film.

Tita's kitchen birth foreshadows what will be her life. Bound by an old family tradition, Tita is forbidden to marry. Since she is the youngest daughter, she is not allowed to marry, and it is her duty to care for her mother until her mother's death. So, Tita thrives under the beloved family cook's love and tutelage.

Migas con Nopales

My foodie bff Leslie and I are squeaking in on the last day of June to bring you another edition of she made, ella hace with our theme: Nopales! I buy my fresh nopales, or cactus paddles, at one of my local Mexican markets. They make look intimidating with all of the needles sticking out, but armed with a pair of tongs, they're not so scary.

And then  you get them home. What now!? Remove those prickly needles, that's what. I use a kitchen towel or a wad of paper towels to grab the stem end. Then I cut a thin layer off, all the way around the outside edge of the paddle - there are a lot of small prickers around the edges. Then, I grab the paddle from the opposite end, and cut off the stem end. Next, using a longish, sharp knife held at a very small angle, slice down the paddle going against the needles. Flip, repeat, then rinse the whole thing off. Some markets may even offer already de-stickered whole cactus paddles for sale. Mine often sells them already cleaned and sliced in baggies. If all else fails, you can usually find them in a jar.

Sopa de Jitomate y Rajas / Roasted Tomato Soup with Poblanos {she made, ella hace}

When Leslie and I were trying to decide what we wanted to make for she made, ella hace this month, my brain could only muster "soup".  All I could picture were hands cupping a bowl with steam rising from the top.

You'd get a good idea why if you took a gander out my window today.  White as far as the eye can see.  Small plants drooping heavy with the weight of the snow.  Not much movement, aside from the eerily large crows flying past the barren branches set against a grey sky.

And if by chance you were brave stepping outside, you would probably turn tail before you could get your second foot out the door.  With the temperature sitting at a balmy 3 (wind chill making it feel like -15), well... Even the schools didn't open their doors today.

What better way to spend the day than sitting indoors, looking out at the beautiful snow, slurping a bowl of soup.  And if by chance you were to be slurping on THIS soup, you would probably even start stripping off some layers.  Perhaps don your tank tops and bermuda shorts.

Not only is it warm... it's spicy!  A thin film of sweat on your forehead.  Small beads across your upper lip.  You'll forget all about that ill-guided attempt to venture outdoors.

In case you hadn't guessed, Leslie and are bringing steaming bowls of Tomato Soup to the table for she made, ella hace today.  My version is not the one that normally comes to mind when you think tomato soup.  Instead of being thick and rich and creamy, it is brothy and earthy and very spicy - with noodles of roasted poblanos lacing every spoonful.  It is unexpected, but entirely welcome.  Don't forget the cubes of fresh, slightly salty cheese and a few tortilla chips for little variety in texture.  This will change the way you look at tomato soup.

But what I'd really love is to have a double-feature in front of me.  One small bowl of this, and one small bowl of Leslie's beautiful Homemade Tomato Soup.  Slip me a grilled cheese and I might think I was in heaven.

Roasted Tomato Soup w/ Poblanos (Sopa de Jitomate y Rajas)

by Heather Schmitt-González

Prep Time: 25-30 minutes

Cook Time: 30-45 minutes

Keywords: simmer roast soup/stew chiles tomatoes Mexican

Ingredients (serves 4-6)

• 2½ lbs. Roma tomatoes
• 1 lb. Poblanos
• 1 Tbs. olive oil
• 2 small onions, sliced ¼" thick
• 4 fat cloves garlic, minced
• 1 tsp. dried Mexican oregano
• 6 c. beef stock or good beef broth
• salt
• queso fresco, storebought or homemade, cubed
• tortilla chips or fried tortilla strips

Instructions

Set the tomatoes on a baking sheet that has been lined with foil and place 4-inches below a very hot broiler. Roast until the skins are blackened on one side, and then flip and repeat; it should take ~6 minutes per side. Set aside and allow to cool. Peel the skins off the tomatoes and place the tomatoes and their juices in the jar of a blender or food processor, and process to a coarse puree.

Roast the poblanos directly over a gas flame, or below a broiler until blackened on all sides, 5-10 minutes total. Cover the roasted chiles with a clean kitchen towel and allow to stand and steam for at least 5 minutes. Peel, pull out the stem and seeds. Rinse briefly to remove little bits of skin and seeds. Slice the roasted chiles into strips that are ~¼-inch wide.

Heat oil in a Dutch oven over medium-high heat, add onion and cook, stirring often, until slightly browned, ~5 minutes. Add garlic and oregano and cook for another minute. Add roasted poblano strips, stir, and heat through.

Add the tomato puree to the pot and cook, stirring often, until thick and reduced, ~7 minutes. Stir in the broth, partially cover, and reduce heat to medium-low; simmer for 30 minutes. Taste and add salt, if needed.

Serve the soup with cubes of queso fresco and some tortilla chips/strips. Enjoy!

adapted from Rick Bayless's Mexican Kitchen

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What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

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FOTMC: Soups

Roasted Poblano Salpicón w/ Smoked Salmon

The other day, I asked (my Mexican) husband (okay, he's my only husband) what 'salpicón' meant.

And he's like - I don't know.  

And I'm all - What!?

And then he says - Just because I'm Mexican doesn't mean I know what every word in Spanish means.  I haven't heard that word before.  Do you know what every word in the English language means?

So I say - Pssshhh.  Yes!  [...as I page through the dictionary in my head trying to think of a word I don't know.  Which is a contradiction in and of itself.]

Okay fine.  So just because he's Mexican...and just because he's spoken Spanish his whole life doesn't necessarily mean that he knows every thing there is to know about Mexico and the Spanish language.  But it also doesn't mean I will stop asking.  And ruffling his feathers a little when he doesn't know the answer.

So I looked it up.  In Mexico, Salpicón is basically a "salad" mixture of chopped or sliced meats, seafoods, and/or vegetables.  It is usually served as a filling for tacos or roasted poblanos or as a topping for tostadas.  Cool.  Easy enough.  Broad enough.  Vague enough.  It's a general term.  And it may stem from (or be related to) the French meaning of the word Salpicon - a mixture of one or more ingredients that have been minced or diced and held together with a sauce.

So, after I told the hubs what it meant, I preceded to make a Salpicón.  It's a (seemingly) crazy combination - hot-smoked salmon (LOVE!), roasted poblanos, and red onions.  A little oregano.  I brought it all together with a drizzle of olive oil.  And then I topped crispy tortilla chips with it.  It was amazing.  Smoky and salty and spicy and strong...hooo-wee!

Roasted Poblano Salpicón w/ Smoked Salmon

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: n/a

Keywords: condiment snack side fish chiles salmon Mexican

Ingredients (serves 2-4)

• 8 oz. (~3 medium) Poblano chiles
• 1 small red onion, cut into ¼" dice
• 4 oz. (hot-)smoked salmon*, skin removed & flaked
• ½ tsp. dried Mexican oregano
• good olive oil
• freshly squeezed lime juice
• freshly ground black pepper

to serve:

• tortilla chips or crackers

Instructions

Roast your poblanos over an open flame or under a broiler until blistered and blackened all over, 5-10 minutes. Place in a bowl and cover with plastic (or carefully slide into a large baggie and close. Allow to steam and cool for a bit and then rub off the skin and pull out the stem and seeds; rinse to remove any stray seeds or bits of skin, if needed. Chop into ¼" dice.

Rinse diced onion under cold water in a strainer. Shake dry.

Place everything in a bowl and toss gently to combine. You'll just need a few squeezes of a lime, a drizzle of olive oil, and pepper to taste.

If not using immediately, cover and refrigerate. If you are...enjoy as a garnish or scooped up and eaten with chips or crackers like you would salsa (that's how I like to eat it).

*note: by (hot-) smoked salmon, I mean the type of salmon...smoked in a smoker or using wood chips.  It doesn't need to be hot (temperature-wise) or hot (spice level).  Although, if you want to use a smoked salmon with flavor (maple, peppercorn, spicy, whatever), I'm sure that would be tasty.  Also feel free to try this with (cold-) smoked salmon (lox/gravlax), if you wish...I just love me some (hot-) smoked salmon, and it goes so perfectly here.

adapted from Fiesta at Rick's

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Poblano & Mushroom Baked Eggs

We eat a lot of eggs - breakfast, brunch, lunch, or dinner.  It matters not.  They're great because they're quick, protein-packed, delicious, and extremely versatile.  Although I admit that the two kinds we eat the most are over-easy or omelets.  To me, they're the two quickest ways to make them.  I'm sure that comes from years of working the breakfast and brunch shift.  I can remember times when I had six omelets going at any one time for the majority of a service.  Funny thing is, I liked it.  Starting people's days off right has always made me happy.

Poached, scrambled, and hard-boiled are the next three most common types of eggs I make.  Other cooking methods work their way in here and there, but for some reason, I almost never remember to make baked eggs.  I'm going to have to leave myself a post-it on the fridge that reads "Baked eggs.  Make some".  Seriously, I do stuff like that.  You'd think it'd be an easy thing to remember, but...

This version has the Mexican-inspired flavor of roasted poblano strips combined with mushrooms, onions, and Monterey Jack cheese.  I love runny yolks, and when you poke through the cheese and into the yolk, it run down and coats that vegetable medley like liquid sun.  A glorious way to start any day.

Poblano and Mushroom Baked Eggs

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: 13-17 minutes

Keywords: bake breakfast vegetarian soy-free nut-free sugar-free eggs mushrooms chiles American Mexican

Ingredients (serves 2)

• 2 Tbs. unsalted butter
• ¼ c. chopped onion
• ¼ c. charred poblano strips
• ½ c. sliced crimini mushrooms
• salt
• freshly ground pepper
• 4 large eggs
• ¼ c. shredded Monterey Jack cheese

Instructions

Preheat oven to 350° F.

Melt the butter in a small heavy skillet over medium-low heat and add the onion; saute 5 minutes. Add the poblano strips and mushrooms and cook until the liquid released from the veggies has evaporated, ~8 minutes. Season with salt and pepper.

Divide mixture between 2 individual ovenproof casserole dishes or large ramekins. Crack 2 eggs into each one, over the veggie mixture. 

Set on a baking sheet and slide into preheated oven. Bake until the whites are almost set, 12-15 minutes (depending on how you like your yolks).

Divide the cheese among the two dishes and continue to bake until cheese is melted, ~2 minutes. Serve with some crusty bread, toast, or tortillas for dipping.

slightly adapted from Mexican Made Easy

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Emerald Corn Soup

If ever there were a soup indicative of summer, this is it.  Fat, juicy kernels of sweet corn stripped from the cob.  Tomatillos hanging like little lanterns from the plant, just waiting to be removed from their papery husks.  The seductive heat of emerald  green poblanos mingling with the bright heat of jalapeños.

Yes.  That would be summer in a bowl.

I know, I know.  I can hear the grumbles now.  It's summer!  Why would I want soup in the summertime?  Well, durnitall.  If I've said it once, I've said it a million times - soup in the summer is a good thing!  Really, there are soups perfectly fitted for summer.

There are the obvious cold soups like gazpacho and vichyssoise.  But there are also thin, brothy soups (my favorite kind) that can make a satisfying meal without seeming heavy.  Especially if they pack a flavor punch and have goodies floating in the broth.  Oh yes.  And there are also soups with a bit of body that are perfectly satisfying and suitable to the heat.  They might be loaded with fresh seafood.  Or, like this one, they might thoroughly embrace the glorious vegetables of summer.  Plus, this isn't a labor-over-a-hot-stove kind of soup.

Soup and sandwich?  While perfectly fitted for the cold winter months or the chilly in-between months (if we ever get those anymore), can also be my favorite summer month meal.  Make it half a sandwich...remember we're thinking meals that aren't as heavy.

Am I convincing anyone?  Go ahead all ye soup-in-the-summer naysayers.  Give it a go.

Emerald Corn Soup

by Heather Schmitt-González

Prep Time: 20-30 minutes

Cook Time: 45 minutes

Keywords: simmer soup/stew vegetarian nut-free corn chiles tomatillos Mexican

Ingredients (serves 4-6 (~6 cups))

roasted tomatillo salsa:

• 14 oz. tomatillos, husked & rinsed
• 1 (~1 oz.) jalapeño or serrano, stemmed
• 1 small onion, peel & sliced into thick strips
• 3 fat garlic cloves, unpeeled
• water, as needed
• 1 tsp. salt
• palmful of cilantro, chopped

soup:

• 1 small onion, rough chop
• 1 large poblano, stemmed, seeded, rough chop
• 1 Tbs. olive oil
• 2 c. (from 3 ears corn) fresh corn kernels
• 2 c. roasted tomatillo salsa (see above)
• 2½ c. chicken stock or broth
• 2 Tbs. masa harina
• ¼ c. cold water
• salt, as needed

to garnish:

• cilantro, chopped
• corn tortillas, very thinly sliced & fried until crispy

Instructions

make the salsa (yield: 2 c.):

Heat a comal or cast-iron skillet over medium-high heat. Add tomatillos, jalapeño, onion, and garlic. Toast them, turning occasionally, until they are soft and have splotchy black spots on them. Garlic and onion may get done first, simply remove them from the comal and continue cooking tomatillos and chile until done. Peel the garlic cloves and place them into the jar of a blender along with the other charred veggies. Blend until you have a smooth puree. You should about 2 cups; if you have less, add water to make 2 cups. Season with salt and stir in cilantro. Reserve salsa.

making the soup:

Heat olive oil in a large saucepan over medium heat. Add onion and poblano and cook, stirring occasionally, until they are tender, ~5 minutes. Scrape them into a blender jar. Add half of the corn and all of the reserved salsa. Blend to a smooth puree. Set a medium-mesh strainer over the soup pot and pour the mixture through.

Add the chicken stock to the blender jar and pulse a couple of times to get all of the flavor and goodness left behind. Pour this through the strainer, as well. Press down to get all of the liquid out. Discard solids.

Bring the mixture to a boil, then reduce heat, partially cover, and simmer gently for 30 minutes.

Combine masa harina and cold water in a small bowl, stirring until the masa harina is dissolved. Stir into the simmering soup. Allow to cook for another 5 minutes to thicken up a bit (to the consistency of a cream soup). Taste and adjust seasoning. Stir in remaining corn and cook for another minute.

Ladle soup into bowls and garnish with some chopped cilantro. I also think that thinly sliced and fried tortilla strips would make the perfect garnish.

inspired by and adapted from Salsas That Cook

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Creamy Chicken & Spinach w/ Roasted Poblanos

A few hours ago I woke up to the steady patter of rain on the small metal awning outside of my front door.  The temperature in the house was just cool enough to warrant the warm blanket that I couldn't help but snuggle under.  Though I could hear cartoons in the distance, the air around me was still.  Everything was still except the voices inside of me.  One was urging me to turn over, close my eyes, and go back to sleep.  The other argued for the faint smell of freshly brewed coffee sneaking in from the kitchen and the call of the book on the nightstand with a book mark a quarter of the way in.

Knowing I probably wouldn't be able to enjoy sleep much longer before pitter-patter of eager feet and little voices urging me to make breakfast appeared at my side, I opted for something in between.  Keeping my slippers off, I did my best silent tiptoe to the coffee pot before propping up the pillows and tucking myself loosely back under the covers...in a seated position...next to the window that was being steadily pinged with fat rain drops and curled up with my book.

Happily I made it through one silent chapter before being detected. And the majority of a mug of warm, life-stirring liquid in my veins. Let the day begin.

Fortunately I made this rich, earthy melange of roasted poblanos, juicy chicken, and satisfying greens all smothered in a creamy sauce yesterday...and now all it needs is a gentle reheating before it gets enveloped in its toasty corn blanket.  And then I can find my blanket since the rain still beckons...

Creamy Chicken & Spinach w/ Roasted Poblano

by Heather Schmitt-González

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: simmer entree chicken spinach Mexican

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Ingredients (serves 6-8)

• 2 poblano chiles
• 2-3 Tbs. olive oil
• ~1¼ lbs. boneless, skinless chicken breasts
• Salt
• 1 medium white onion, sliced ¼" thick
• 6 garlic cloves, minced
• ~12 oz. baby spinach
• 1 c. chicken broth/stock
• sprig fresh thyme
• 1 c. crema (Mexican table cream)

Instructions

Roast the poblanos directly over an open flame or under the broiler, turning regularly until blistered and blackened all over, ~5-10 minutes. Cover with a kitchen towel and let sit until cool enough to handle. Rub off the blackened skin, then pull out the stem and seed pod. Briefly rinse to remove any stray seeds or bits of skin. Slice ¼" thick.

Heat oil in a large skillet over medium-high. Generously salt the chicken breasts on both sides and place into hot pan in a single layer. Flip when browned on the first side and cook until golden brown on the second side, as well. This should take a total of ~10 minutes. Chicken should be cooked almost all the way through (it will finish cooking in the final step). Transfer chicken to a shallow bowl. When it's cooled down a bit, cut the chicken into chunks.

With skillet over medium heat, add the onion. There should be enough oil in the pan to lightly coat the onion. If there isn’t, then add a little more. Cook, stirring regularly, until richly browned and sweet, 8-9 minutes.

Add the garlic to the skillet and cook 1 minute, then add the broth and thyme. Raise the temperature to medium-high. Cook until the liquid is nearly gone. Add the spinach and cook for another 5 minutes. Add the cream and cook until it is noticeably thicker (it’ll be a rich glaze).

Taste and season the mixture in the skillet with salt, usually ~¼ teaspoon. Stir in the chicken, let heat through for a few minutes, or until chicken is cooked all the way through. Serve as a taco filling with hot tortillas. Enjoy!

adapted from Rick Bayless

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Poblano Macaroni and Cheese {The Homesick Texan Cookbook Spotlight & Cook-Off}

I am dismissing any of my previous Macaroni and Cheese's as mere crushes.  Sure, we've had some fun. Ever since my youngest sister was "old enough" to start bringing her own contributions to our annual Thanksgiving feast, she's brought her version with her.  It's rich and creamy and I crush on it for the whole day...and several days afterwards.  Plus, I start looking forward to it about a month before turkey day each year.  There was also a period in time when I was seduced by the rich, creamy, so-good-it's-gotta-be-fattening version that is not only scented with rosemary and the rich tang of goat cheese, but also studded with tender bites of chicken.  I blame a handsome, bald, tattooed chef with an Ohio accent and a sexy laugh for that crush.  And we all know that bacon is to blame for my enduring crush on this version.  Smoky, delicious, brainwashing bacon.  While I will always cherish these past crushes (as I now recognize them to be) and probably pull out their pictures and reminisce about them from time to time...and heck, even visit with them (you know, for old-times sake), I've found a new love.  A true love.  A love will endure through thick and thin.   Who would've guessed that a Homesick Texan would have been the one to introduce me to the "real thing"?  Even the hubs, who takes a pass on mac and cheese normally went back for thirds! Unfortunately for him, he had to be satisfied with seconds, because the dish was empty. {chuckle}  I want to eat this daily.  Is there really anything so wrong with that?  While the earthy, roasted poblano chiles and gooey cheese combined to start me swooning, I think it was the warm, heady scent of cumin that pushed me over the edge.  I ♥ Poblano Macaroni and Cheese.  I want to marry it.  I don't think Mexi would mind...

Poblano Macaroni and Cheese 

adapted from The Homesick Texan Cookbook
serves 8 (<----uuuummmmm, no. So good, you'll want huge helpings. I say it serves ~4)

2 poblano chiles
8 oz. elbow pasta
2 Tbs. unsalted butter
4-6 garlic cloves, minced
2 Tbs. all-purpose flour
1½ c. whole milk
1 tsp. mustard powder
¼ tsp. cayenne
½ tsp. ground cumin
1 tsp. lime zest
½ c. chopped cilantro
sea salt
freshly ground black pepper
12 oz. grated white cheddar cheese (I used half white, half yellow)

for serving:
Cotija cheese (or goat cheese...not the same thing, but I had it and wanted to use it and it rocked)
Tortilla chips, crushed

Roast the poblanos under the broiler until blackened, ~5 minutes per side.  Remove and cover them to let them steam, for ~20 minutes.  I like to roast them right on top of a large sheet of foil, then just bring the foil up and around the chiles.  Peel/rub off the skins and remove the stems and seeds, then dice into ~1" chunks.

Bring a large salted pot of water to a boil and cook pasta until just al dente.  Preheat your oven to 375° F.  Grease a large baking dish or cast-iron skillet (personally, I'd choose an 8"-10") and set aside.

In a pot set over low heat, melt the butter.  Add garlic and cook for 1 minute.  Whisk in the flour and cook until light brown and toasty smelling, ~1 minute more.  Whisk in the milk and stir until thickened, 1-2 minutes.  Remove pot from heat and stir in mustard powder, cayenne, cumin, lime zest, cilantro, and prepared poblanos.  Taste and adjust seasonings with salt and pepper, as needed.

Stir half of the cheese into the sauce until melted.  Throw in the pasta and stir until coated.  Pour into prepared dish.  Top with remaining cheddar cheese and bake, uncovered, until cheese is bubbly and slightly golden.  Sprinkle with Cotija (or goat cheese) right when it comes out of the oven (to help it melt in a bit) and crushed tortilla chips (you could also sprinkle these on top before baking, if you wish), if you wish.

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted (right here!) at girlichef*

(watch for the sopapillas in a few days...)

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Presto Pasta Nights hosted at Pictures of All My Princesses