Chicken with Poblanos & Cream

Chicken with Poblanos & Cream

This recipe is inspired by the one in 'Rick Bayless's Mexican Kitchen' cookbook (page 324). I left out a few of his ingredients, simply because I didn't have them on hand and some of my measurements are guesstimates...but it still turned out really well.

Serves 4-6

4 to 6 - chicken breasts, boneless & skinless
2 - medium onions, peeled and sliced
6 oz. (or so)- sliced fresh mushrooms, baby portabellas work great
4 - fresh poblano peppers
3/4 cup - fresh cilantro (coriander) leaves, washed and chopped
3 TBS - olive oil
1 TBS - minced fresh garlic (or more to taste)
1/2 tsp - dried oregano
3/4 tsp - dried thyme
Salt to taste
1 pint (16 oz) - heavy whipping cream or half-n-half (if using half-n-half, add some sour cream to help thicken the sauce)
1 cup - water (approximately)

~~ Roast the poblano peppers over an open flame or under the broiler, turning occasionally, until skin is charred on all sides. Place peppers in a large bowl and cover tightly with aluminum foil or plastic wrap. Let sit for 5 minutes or so. At this time, the peppers should be easy to peel. Peel the skin off the peppers and remove the stem and seeds. Rinse briefly under cool water to finish removing the seeds and left over bits of the skin. Slice the peppers in strips and set aside.

~~ In a medium sized sauce pan, preferably with a heavy bottom, heat about half the oil over medium high heat and then add the sliced onion. Stir around and cook until slightly browned. Add the garlic, oregano and thyme. Stir for 1 minute or so. Add the pepper strips and heat through. If it looks like things are cooking too fast at this point, add a little of the water and turn the heat down a bit.

~~ At this point, you can scoop out some of the pepper/onion mixture and set it aside for garnish. Add about half of the cream to your sauce pan now, along with the chopped cilantro and maybe a small pinch of salt. Let simmer for about 5 minutes, stirring occasionally. Now pour sauce mixture into a blender, cover loosely and blend smooth. If you don't have a blender you can use a food processor or a stick/immersion blender. At this point you need to taste the sauce to check for seasoning. You may need to add a pinch of salt at this point. If the sauce is too spicey for you, add some more cream or sour cream (or even a tiny pinch of sugar) to tone down the heat level. Stir well and set aside.

~~ Turn the oven on to 350 degrees F. Wash and dry the chicken breast with a paper towel. Lightly salt the chicken on all sides. In a large skillet, heat the remainder of the oil and add the chicken. Brown the chicken on all sides. You may have to do this in batches. When the chicken breasts are browned, put them in the bottom of a glass baking dish, making sure not to crowd them too much. Add the mushrooms to the hot skillet and saute until soft. You can add a splash of water to the pan, if it seems too dry. Pour the cooked mushrooms over top of the chicken. Now pour the sauce over the chicken as well. Cover the dish, tightly, with aluminum foil and bake for 30-35 minutes or until chicken is cooked through. When serving the chicken you can garnish it with a dollop of sour cream and a sprinkle of cilantro and some of the reserved onion/pepper mixture.

Enjoy!

All American Cheeseburger!

(Sorry about the picture. I can't figure out how to rotate it so that you can see it the way I took it.)

Today's recipe is dedicated to a British friend who is craving an "Authentic American Burger." I hope he likes this and I hope you do too.

Cheeseburgers

serves 2

• 1/2 lb ground beef chuck, 85% lean-15% fat ratio
• 2 TBS softened butter
• 2 tsp soy sauce
• 1 TBS Worcestshire sauce
• 2 tsp garlic powder (optional)
• Fresh ground black pepper, to taste 
• 3 TBS cooking oil of your choice (I used a 50/50 mix of olive oil and bacon grease) 

  Mix all ingredients well in a medium sized bowl. Once mixed together, divide meat mixture in half and roll each half in your hands to make a ball.  Flatten each ball to desired thickness on a plate and season once more with salt and pepper.
    Over medium heat, place a heavy bottomed skillet (a.k.a. frying pan for those of you across the pond) and add your cooking oil. When the pan is good and hot, gently add the burger patties. The oil and grease will pop and sputter, so be careful. Cook for about 8-10 minutes, flipping the burgers only once or twice. One minute before removing burgers from pan, add a slice of your choice of cheese (I like cheddar or swiss). Once cheese has melted lightly, remove burgers to a paper towel lined plate to rest.

To Serve

     On a separate plate, assemble your burger accessoriess: sliced onion, sliced tomato, dill pickle slices, lettuce and of course the all important hamburger bun. Place burger on bottom half of bun and top with your choice of the accessories. I like to use onion, pickle, lettuce and a small dollop of tomato ketchup.

    The final accessory that I like to add for a true American experience is a nice cold milkshake.

Strawberry Milkshake

• 1/2 cup milk
• 4 scoops strawberry ice cream
• 4 or 5 fresh strawberries, sliced
• Dollop of whipped cream

  Place strawberries, ice cream and milk in a blender and blend for one minute. Pour into a tall glass, garnish with a dollop of whipped cream and a couple of strawberry slices.
*If you want a thicker milkshake, just increase the amount of ice cream.

Again, sorry about the picture.

Butter Chicken

I don't have a picture for this post, but I just wanted to share my all time favorite Indian dish, Butter Chicken. As with all of my recipes, feel free to make any substitutions you want.
 Indian Butter Chicken
 Ingredients:   
1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp ground cloves
 1/4 tsp ground cinnamon
1 tsp garam masala
 4 green cardamom pods or 1 /4 tsp cardamom powder
 1 tsp ginger pulp
 1 tsp garlic pulp
 14 ounce/400g can tomatoes
1 1/4 tsp salt
 2 tbsp (or 3 oz) tomato paste
 2 pounds/1kg chicken, skinned, boned and cubed
 3 ounces/75g butter
1 tbsp corn oil
 2 medium onions, sliced
 2 tbsp fresh coriander, chopped
 4 tbsp cream or more to taste

   How to make butter chicken : Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly. Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside.

 Melt together the butter and oil in a medium wok or frying pan. Add the onions and fry for about 3 minutes. Add the tomato paste and stir around the pan for 30 seconds to 1 minute.  Add the chicken mixture and stir-fry for about 7 to 10 minutes.

You may have to cook the chicken in batches. Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.