Tinga de Pato y Papas (and a product review: Tortilla Land Flour Tortillas)

I wanted to make Tinga today, a Pueblan dish in honor of Cinco de Mayo and the victory of the Mexican militia over the French army in the Battle of Puebla in 1862.  While mainly celebrated only in Puebla, we Americans like to yuk-it-up and party like it's 1999 (am I even allowed to say that anymore?) on Cinco de Mayo...eating Mexican and Tex-Mex food and Salud-ing over cervezas and margaritas.  Nothing wrong with that, I suppose.  And it's funny, a local favorite Ameri-Mex haunt does it up really big...while the authentic Mexican restaurants...do not.  While we have good food and embrace the Mexican side of our family, we also have numerous birthdays to celebrate on the 4th and 5th and the surrounding days...and that is our real reason for celebrating.  But, whatever the occasion, a tinga is a fabulous dish to add to the menu.  I've made it with duck today because I had some duck legs confit that I really wanted to use...but it can be made with anything from chicken to chorizo to pork butt.  And it doesn't always have potato in it, either...mix it up and celebrate your victories, no matter how big or small.

Tinga de Pato y Papas

Smoky Duck Legs Confit and Potatoes with Roasted Tomatoes
adapted from (recipe for Tinga de Pollo y Papas in) Rick Bayless's Mexican Kitchen

serves ~4

for Quick-Cooked Tomato-Chipotle Sauce:

2 chipotles en adobo

4 garlic cloves, unpeeled

12 oz. ripe tomatoes

for Tinga:

1 c. quick-cooked Tomato-Chipotle Salsa (yield from above ingredients)

2 lb. Duck Legs Confit, skin removed & meat pulled from bones

~2 Tbs. olive oil

4 medium red-skin potatoes

2 small yellow onions, sliced thinly

1 tsp. dried Mexican oregano

water, as needed

~¾ tsp. salt

for serving:

 warm tortillas (corn or flour) or tostadas

avocado

queso fresco

Begin by making salsa:  toast the garlic and char the tomatoes on a heavy (or broil them), hot skillet until soft and blackened in spots.  Squeeze the garlic (should be soft now) from the skins and peel the skin from the tomatoes and then combine both (and tomato juices) with the chipotles in a blender and purée.

On to the Tinga: Shred the potatoes on a grater, then squeeze as much water as possible from them using your hands.  Heat olive oil in a large Dutch oven over medium heat and add the potatoes and onions, stirring and cooking until they have begun to turn brown in places, ~15 minutes.  Add the oregano and reserved salsa and bring to a simmer.  If it seems a bit dry, add up to a cup or so of water.  Season with salt and add pulled duck confit.  Cover partially, turn heat down to a simmer and cook for ~5 minutes.

Serve with hot tortillas for filling (as tacos or burritos) or crispy tostadas to pile on top of.  Heck, you could even pile it inside a cut bolillo or telera bread for a killer torta.  Garnish with avocado and queso fresco and any other topping you like...like radish, lettuce, etc.

Now, let's talk for a minute about tortillas.  While I constantly extol the virtues of homemade tortillas, both corn and flour, I need to tell you about a brand of store-bought flour tortillas that I was just made aware of.  Tortilla Land Flour Tortillas can be found in the refrigerated section of your grocer...and they are UNCOOKED!  Seriously awesome stuff here.  What you get in each pack is a dozen sheets of rolled out tortilla dough that you can then make fresh when you need tortillas.  They are basically saving you the work of making the dough and rolling it out.  Not that I think this is hard, mind  you...but who doesn't love a little convenience once in a while!?  Simply heat a comal (or skillet or griddle) to medium heat and slide one of the uncooked rounds on for ~30 seconds per side...and you have a warm, fresh, delicious tortilla.  And if you're grilling out, then go ahead and cook them on the grill. Yum!

Seriously, they taste wonderful.  We eat a lot...let me emphasize this...WE EAT A LOT OF TORTILLAS IN THIS HOUSE...and Tortilla Land was given the stamp of approval by everybody in the house.  The things that I love most about homemade tortillas...soft, fresh, chewy texture and actual flavor...Tortilla Land tortillas actually have all of these things.  They do not use butter or lard like I do at home, but they still have flavor- awesome in my book.  They use five simple ingredients: Wheat flour, water, canola oil, salt, and sugar.  I cooked up a whole dozen and we had a hard time not just grabbing them and eating them out of hand.  These tortillas will be a "regular" at my house from now on...so that when I'm feeling lazy (which may just be more often now), I can still have freshly made tortillas.  They also make multi-grain and corn tortillas...those are definitely on my to-try list!

Are you eating and/or drinking anything special in honor of Cinco de Mayo? 

I am sharing this post with:


*I received a generous(!) amount (thank you) of Tortilla Land Flour Tortillas for free...to sample, test, and review...should I choose.  I received no other compensation and all opinions stated in this post are 100% mine.

product review: Cholula Hot Sauce (+ a Michelada)

Is it wrong for me to admit that my hands-down favorite thing about Cholula Hot Sauce is the bottles? Or maybe, more specifically, the caps on the bottles.  What is it about those simple wooden caps that makes me want to carry this bottle to the table with me?  Lest you think I'm all about looks, I also enjoy "the flavorful fire" that Cholula offers.  I do think that Cholula is all about the flavor, but I don't personally think that it is very hot.  It has a subtle heat that lies sort of  masked underneath the flavor-burst of the chiles.  While my favorite hot sauce has a more pronounced vinegar-punch, I enjoy having a variety on hand for cases when the vinegar doesn't quite fit.

My premonition was that out of the four flavors- Original, Chili Garlic, Chipotle, and Chili Lime -I would fall in love with Chili Garlic the hardest.  That was almost true.  I wanted it to be true. But somehow Chipotle won my affections.  I wound up shaking a few dashes of Chipotle on anything I could get my hands on...it adds wonderful smoky notes to everything from Tortilla Soup to cheese to Steak & Potato tacos.  And speaking of cheese, I've developed this little habit of grabbing a hunk of cheddar or a quick snack of string cheese and bringing the bottle of Chili Garlic with me wherever I am going to eat them.  A little drop of Cholula per bite and it just lights up.  The kiddos took to loving "mock chicken wings" (breaded breast tenders that were breaded and baked...a play on the boneless wings that are so popular right now) cooked and then coated in a sauce made with Original or Chili Garlic mixed with melted butter and a hit of vinegar.  It's become a well-requested favorite around here, actually.

 I've also experimented using Cholula with a few drinks.  I like both the Chipotle and the Chili Garlic in a Bloody Maria.  Perhaps the best addition to a Michelada would be Cholula Chili Lime.

 Michelada

slightly adapted from Houston Classic Mexican Recipes

serves 12ish...I prefer a smaller dose of mixer in mine

10 oz. fresh lime juice

3½ Tbs. Worcestershire sauce

½ tsp. soy sauce

10 oz. Cholula Chili Lime Hot Sauce (or your favorite)

¼ tsp. black pepper

⅔ tsp. Maggi seasoning sauce

12 cervezas of your choice

Mix together all ingredients except beer.  

Pour 1-2 oz. of mixture (I prefer 1 oz. mixture per beer, but that's just me) into each glass and top off with one beer.  If you like it spicier, add another dash of hot sauce.  Garnish w/ lime slice.

So, for a blast of flavor without the "hurt", try adding Cholula to any dish...you never know what fantastic flavor combinations you will discover.  For recipes and a chance to win Cholula, visit Cholula on Facebook and join in the flavorful fun.

*disclaimer: I received a 4-pack of Cholula Hot Sauce free to test and review.  All opinions stated in this post are 100% mine.

book review: Nutrition Diva's Secrets for a Healthy Diet by Monica Reinagel, MS, LN, CNS (+ Fruit and Nut Bars)

I don't buy into fad diets or "eat this and you will be perfect in no time" claims...just so you know. Fortunately, Nutrition Diva's Secrets for a Healthy Diet by Monica Reinagel, MS, LN, CNS doesn't fit into either of those categories. Once a professional opera singer, Reinagel returned to school to earn a graduate degree in nutrition after doing freelance health writing and discovering the wealth of mis-information that is circulating in the numerous books, magazines, newspapers, and online sources. This book is part of her ongoing conversation and research on the constantly evolving world of nutrition. I enjoyed it because it was real. She is not offering a quick solution to your health problems...and she is not preachy in any way (which is good, because that's the fastest way to lose my interest). This is basically a guide to help you make healthier choices, prioritize, and develop eating habits that are healthy. And you know, it's all pretty much common sense, but I like having something to refer to should I have a question or need a resource (building up the arsenal). Some facts you may already know, but I'm a firm believer that you can always learn more and that there's something to be learned with every new experience (or book).

I think the way to best explain why this book may be right for you is by showing the way it is structured. Basically it is divided into two parts.

Part One: Guide to the Grocery Store

~Shop the Perimeter - (something I learned years ago and have always remembered) from the dairy case to fresh produce, eggs, meat, and fish

~Stocking the Pantry - grains, breads, cereal, flours, sweeteners, etc. (suggestions, tips, and "why")

~Packaged & Prepared Foods - quick meals, how-to use nutrition labels, and more

Part Two: The 24-Hour Diet Makeover 

(divided into segments and broken down further into portioning, eating out, treats, etc.)

~Breakfast of Divas

~Power Lunch

~Snacking Well

~Dinner Done Right

~Drinks & Desserts

~Curtain Calls - nutritional supplements, exercise, diet trends, etc.

Within each section are tucked some fun features such as: Let's Take a Closer Look (one closer look: Does Vinegar Burn Fat?), Kitchen Tip, What's the Plan, and The Quick and Dirty Secret ("Pair fruit with a small serving of nuts or cheese to avoid a sharp rise (and fall) in blood sugar").

Tucked comfortably into the back of the book are sample meal plans, a shopping guide, a serving size guide, cooking method guide, and even some of Nutrition Diva's recipes...such as these Fruit & Nut Bars that I tried. I love that you can vary what you put inside (change the nut butter if you like, switch up the dried fruits and the nuts and seeds), and they are very tasty and great for a mid-morning or afternoon pick-me-up.

Best Fruit and Nut Bars

from Nutrition Diva's Secrets for a Healthy Diet

makes 12 bars

⅔ c. ground flax

½ c. peanut butter I used crunchy

⅓ c. honey

pinch salt (2 if peanut butter is unsalted)

⅓ c. water

⅔ c. dried fruits I used yellow raisins, cranberries, chopped pineapple & apricots, & broken, dried bananas

⅔ c. nuts or seeds I used pepitas, macadamias, cashews, & almonds

Preheat oven to 325° F. 

Combine flax, peanut butter, honey, salt, and water in a large bowl and stir to combine.  Add dried fruits, nuts, and seeds.  Batter will be stiff.  Spray 12-cup muffin tin with nonstick spray and divide batter evenly into cups, flattening tops with your fingers.  Bake 25-30 minutes until tops are dry and edges are a deep, toasty brown (bars will not rise).  Cool completely and store in an airtight container for up to two weeks.

Nutrition Information (per serving)*: Calories 200, Carbohydrates 19g, Sugar 13g (added sugar 9g), Protein 6g, Fat 12g

A few more of the recipes that I have marked to try are Curried Tuna Salad, Apple Pie Oatmeal, and Sweet Potato & Cauliflower Curry.  Yum!  The only con: no bright, color photos...but really, this is the type of book that doesn't call for them.  So, if you're looking for a resource on healthy eating, this book is worth checking out!

Visit Monica for more Quick and Dirty Tips (via newsletter or podcast) or find her on Twitter or Facebook.

*I received a free copy from the publisher to review, should I choose. All opinions stated in this post are 100% mine.  (Nutrition data as stated in book)

I am sharing this post with:

Ajwain (Carom Seeds) Fried Rice ...for MAITRI

A few days ago, I posted a little teaser about an event that I am participating in that is called Maitri. It is basically a friendship chain for foodies (Maitri is the Sanskrit/Hindi word for "friendship") in which mystery ingredients are sent out by one person and identified by another.  This person then makes a dish using the mystery ingredient and shares it on their blog.  This is a fun way to meet other foodies and discover new ingredients.  Maitri was started by Priya of Mharo Rajasthan's Recipes and Reshmi of Rasoi...and  you can find a full list of "how to participate" at either of their sites (click on their blog names).  It's all very simple.  The main requirements are that your dish be vegetarian (no eggs, unless unless used in baking) and that you are able to make a dish within a certain amount of time of receiving your mystery ingredient...and that you're able to send out a mystery ingredient.  If you'd like to peek at what has been made so far, check out this running roundup.

The incredibly sweet Rashmy of Amma & Baby was in charge of sending me my mystery box, and I was on pins and needles waiting to see what surprise would end up on my door step.  And I was not disappointed.  I tore open my package to find something that I had never worked with...or was even familiar with...before.  Rashmy gave me a little note with a clue on it...to aid me in my search for the name.  So, it was a seed (herb/spice) used commonly in Indian and Pakistani cooking.  When I smelled it, I thought it smelled like thyme.  It looked like mini cumin or caraway.  Well, my search led me to the answer...

...Ajwain...otherwise known as Carom Seeds.  Carom seeds contain thymol (that's why I smelled thyme...the same essential oil) and is related to caraway.  Treat them like other seeds (fennel, cumin, caraway, dill, anise)...dry roasting/toasting (or toasting in a bit of hot oil) releases the fragrant oils inside.  Ajwain aids in digestion and is also used in Ayurvedic medicine.  Many Indian cooks add it to fried foods and breads and it is commonly used with lentils.

While I have many things I want to try Ajwain in in the future, I decided to start with something simple that I knew the hubs and I would love and that I already had everything on hand to make.  I see Ajwain Parantha, Potato Samosas with Ajwain, and of course Lentils with Ajwain in my very near future.  But until then, I adore this new (to me) way of making fried rice.  The flavor is very reminiscent of a combination of thyme and cumin.  It was such a perfect match to the nutty, rich crunch of the cashews and the subtle heat of the chiles alongside the delicate scent of the curry leaves. The lemon sprinkled over just before service totally brings the whole dish together.

Ajwain (Carom Seeds) Fried Rice

inspired by & adapted from Gruhinii

serves 2-4

1 Tbs. olive oil

 ½ c. cashews

2 tsp. Ajwain (Carom Seeds)

1 large (or a few small) dried, red chiles, sliced or broken

4 curry leaves

1 small (~½ c.) onion, chopped

2 c. cooked rice (any kind)

~½ tsp. fine sea salt

lemon wedges, for serving

In a large non-stick skillet, heat olive oil. Add cashews and stir-fry until deep golden.  Remove and set aside.  Add ajwain, chiles, curry leaves, and onion to pan.  Sauté for a few minutes, stirring until it smells amazing...and onions are translucent.

 Add rice and stir-fry for a few more minutes, until everything is hot and a bit of the rice is starting to color.  Season with salt.  Serve with lemon wedges for squeezing over individual servings.

Rashmy, thank you so much for sending me this secret ingredient...I had a blast with it and I now have a new spice for my arsenal!  And I just wanted to share another fun thing that Rashmy packed for me, along with my secret ingredient...a box of Indian sweets called Soan Papdi.  Another thing that was completely and totally new to me.  It felt like Christmas morning (as a carefree child, not a stressed-out adult) and I carefully peeled the tape back from the box and found a cute little plastic container inside.  Then I opened that and found a block that was cut into slices inside of some soft, wax-like paper.  Light and delicate and pale with paper-thin slices of nuts laced throughout...I was so intrigued.  I lifted one to my mouth, closed my eyes and tasted cardamom bursting at me from every layer of this flaky, layered sweet.  It is made simply from chickpea flour, sugar, fine wheat flour, pistachio, cardamom, & ghee.  I am enamored...and I know I'll be attempting to recreate this on my own one day, too.  Thank you, Rashmy!

So.  What are you waiting for?  Food, mystery, suspense, friendship, new experiences...come join the Maitri fun!

I am also sharing this post with:

For fun, links to my mystery ingredient recipients and what they made with it:

Rathi of Kitchen Fever made Hibiscus Banana Sorbet

Announcing Food 'n Flix: Under the Tuscan Sun

I am super excited to be hosting Food 'n Flix this month right here at girlichef!  I've decided to send it on the road and make it a traveling event.  Thanks to everybody who has volunteered to host a month so far...so many great films coming up. 

My choice for this month's flick is Under the Tuscan Sun.  Based on the the true story of Frances Mayes...and the dream-world story of yours truly.  This is one of my favorite foodie-travel-dreamer-chic flicks of all time.  Each time I watch this movie (or read the book...but we're only talking about the movie right now), I want to hop the first flight to Italy.  I want to find a villa in Tuscany that is neglected and in need of love.  I want to pick olives from trees on my own land and and meet handsome Italians and cook food to share with my new friends and linger the rest of my days away in the gorgeous Tuscan country side.  I better clarify that I only want to meet handsome Italians to introduce to my single friends and family.  Of course I plan on bringing Mexi and the kids with me.

Are you in the mood for a Tuscan Adventure?  Simply watch your copy, your neighbors copy, a copy from the library...whatever!...of Under the Tuscan Sun.  Then head into the kitchen and get cooking.  Full details below.

How to participate in Food 'n Flix:

   1. Watch the chosen film (Under the Tuscan Sun).  Taking inspiration from the film, head into the kitchen and cook or bake or make something.

    2. Post about it on your blog with a link back to THIS post and a link to Food 'n Flix.  Use of the logo is optional.

    3. You must post must be current (during month of film). And of course we don't mind if your post is linked to other events...the more the merrier.

   4. Have fun with it!

    Email me your entries: girlichef (at) yahoo (dot) com and include:

                     ~Your name (if you don't mind)
                     ~Your blog's name
                     ~The name of your dish and the permalink to the specific post you're submitting
                     ~Attach a photo of any size (or just give me permission to "pull" one from your post)
                     ~Indicate "Food 'n Flix Submission" in the subject line

    Deadline for submission is: May 30th

*ROUNDUP*

Watch for the roundup the following day!  Don't forget to check out the upcoming hosts and their film choices and our previously viewed flicks!  I cannot wait to see what you come up with!

*Watch Under the Tuscan Sun on Amazon Instant Video (right from your computer...typically $2.00...just click to be taken there)!