Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 30 Jun 2015 16:40:20 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Frito Pie with 1 Hour Texas Chili http://steamykitchen.com/20444-frito-pie-texas-chili-recipe.html http://steamykitchen.com/20444-frito-pie-texas-chili-recipe.html#comments Tue, 07 Feb 2012 17:17:56 +0000 http://steamykitchen.com/?p=20444 So, here’s the dilemma: When I freak out, I procrastinate. When I procrastinate, I shop. When I shop, I get hungry. When I get hungry, I eat. When I eat too much, I freak out. Okay, freaking is a bit too strong of a word, but it certainly is an emotionally charged word and certainly helps justify the destructive chain of events that ...

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So, here’s the dilemma:

When I freak out, I procrastinate. When I procrastinate, I shop. When I shop, I get hungry. When I get hungry, I eat. When I eat too much, I freak out.

Okay, freaking is a bit too strong of a word, but it certainly is an emotionally charged word and certainly helps justify the destructive chain of events that happen following the initial emotional breakdown.

So, I’m on deadline for this book — well, truth be told, I’m past deadline (thus the freaking out) — and now all I can think about are these dishes, these glasses, chubby hubby bars and Frito Pie….as in homemade 1 Hour Texas Chili spooned on top of a mound of Frito chips.

Frito Pie is a Texas delicacy, popular at county fairs and considered good tail-gaitin’ eats. It’s an easy enough treat to make – a 10 minute prep and then let it simmer an hour on the stove. Rip open a package of Fritos, pour it on and eat straight out of the bag.

The recipe comes from one of my favorite cookbooks of 2011 – Lisa Fain’s Homesick Texan Cookbook – slightly modified to shave off a few minutes of the hands-on involvement in the recipe.

You can customize this recipe any way you want, including adding a can of Rotel diced tomatoes, a can of beans or using ground turkey, but there’s one thing you don’t want to change: use dried chiles instead of just chili powder.

Lisa’s recipe calls for dried ancho, chipotle and pequin — though I only used ancho and chipotle (couldn’t find pequin). The dried chiles will last forever in your pantry and all you need to do is rehydrate them in water and add them in the blender along with dried oregano, ground cumin, clove and cinnamon. This homemade chili base that has so much more depth and flavor than just ground chili powder.

The kids loved it – it’s not spicy-hot (top it with chopped jalepeno peppers if you want) and they thought I was the coolest mom letting them eat out of a chip bag. 

Frito Pie: best freakout food ever.

 Serve with a side of Collard Greens, another recipe from Lisa.

More recipes from Homesick Texan Cookbook:

Texas Caviar – Simply Recipes

Carnitas – What’s Gaby Cookin’

Austin Style Black Beans – Sweet Life

Poblano Mac & Cheese – Nutmeg Nanny

Pork Tacos Dallas Gas Station Style – Bo’s Bowl

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Frito Pie with 1 Hour Texas Chili Recipe

Servings: 8 servings Prep Time: 10 minutes Cook Time: 1 hour
Frito Pie Recipe with 1 Hour Texas Chili

Adapted from Homesick Texan Cookbook by Lisa Fain

You can add in a can of diced tomatoes (I like Rotel) and/or a can of beans. If you add diced tomatoes, you can omit the lime juice.

Other toppings: dollop of sour cream, chopped pickled jalepeno, fresh diced tomatoes

Ingredients:

6 dried ancho chilies, stems and seeds removed
2 dried chipotle chilies, stems and seeds removed
1 tablespoon cooking oil, bacon grease or lard
1 onion, roughly chopped
4 garlic cloves, chopped
4 dried pequin chilies
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground clove
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt (1 teaspoon table salt
freshly ground black pepper
2 pounds ground beef
2 tablespoons lime juice
2 big bags Fritos or individual snack-sized Fritos, at least for each person
8 ounces shredded cheese

Directions:

1. In a bowl, soak the ancho and the chipotle chilies in 1 cup of hot water for 10 minutes.

2. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the onions and brown for 3 minutes. Throw in the garlic and cook for another 30 seconds. Place the onions and garlic in the blender.

3. Add the soaking chiles with the water into to the blender. Add in the pequin chilies (no need to soak these). Add in cumin, oregano, clove, cinnamon, salt, pepper. Blend until smooth.

4. In the same large pot (as step 2) - cook the ground beef, stirring occassionally until lightly browned, about 5 minutes. Add the chili puree and 4 cups of water. Bring to a boil then turn the heat to low and simmer uncovered for 45 minutes, stirring occassionally.

5. Taste and adjust seasonings, if needed. (At this step I added an additional teaspoon of kosher salt and more black pepper). Stir in lime juice. Serve over Fritos and top with shredded cheese.

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Smoky Sweet Spicy Wings http://steamykitchen.com/13565-chipotle-cinnamon-wings-recipe.html http://steamykitchen.com/13565-chipotle-cinnamon-wings-recipe.html#comments Fri, 21 Jan 2011 11:12:42 +0000 http://steamykitchen.com/?p=13565 A couple of weeks ago, I headed over to Baltimore Maryland to get school on spices, along with my buds Jenny, Shauna and Nicole. What do you do at spice school? We eat, of course! Their amazing culinary team fed us every couple of hours, in fact, our meeting space was inside McCormick’s Asian kitchen (built-in wok!) and our “class” ...

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Chipotle Cinnamon Grilled Wings RecipeA couple of weeks ago, I headed over to Baltimore Maryland to get school on spices, along with my buds Jenny, Shauna and Nicole. What do you do at spice school? We eat, of course!

Their amazing culinary team fed us every couple of hours, in fact, our meeting space was inside McCormick’s Asian kitchen (built-in wok!) and our “class” was no more than 3 steps left of the kitchen.

Of the dozens of food and drinks that we sampled, my favorite were these Chipotle Chinnamon Baby Back Ribs. See that plate? I polished off half of that myself.

A lot of recipe developers and chef talk about “balancing flavors” – and these ribs are a perfect example of playing with the powerful punch of spice – sort of like the soundtrack to “The Perfect Storm”

::sweet (brown sugar) :: spicy & smoky (chipotle) :: warm (cinnamon and cocoa) :: salty (garlic salt) :: tangy (tomato paste)::

So I’ve re-created those flavors into the form of wings. We even threw them on the grill for more smokiness, but you can bake and broil for same effect.

About Chipotle Chile Pepper

What is Chipotle Chile Pepper? From McCormick’s Enspicelopedia:

BOTANICALLY SPEAKING

When green, this Capsicum annum is called jalapeño, a chile with distinctive sweet and acidic notes, along with a moderate level of heat. But when the pod is dried and smoked, it becomes a different animal altogether and is called chipotle. With a strong, smoky aroma and a deep brown color, chipotle pepper is available ground.

YUM FACTOR

Chipotle pepper is the quick way to put a hit of smoky, spicy, “Howdy Pardner!” flavor into anything from prepared mayonnaise, salsa and rubs to cornbread, bean dips, chili con carne and butter for glazing vegetables. Pair it with chili powder and cinnamon as a rub for the most memorable baby back ribs you’re likely to taste.

GLOBETROTTER’S GUIDE

Named for its hometown Jalapa in the Mexican state of Veracruz, jalapeño peppers are the raw materials from which chipotle pepper is made.

HOT OR NOT?

In the United States, the heat of chilies is measured in Scoville Heat Units. Sweet bell peppers score zero on the scale, while jalapenos hit the 2,500 – 4,000 range. Habaneros are reputedly one of the hottest peppers, reaching 100,000 to 300,000 Scoville Units. Some say, however, that certain varieties of African chilies are even hotter, most especially the tiny green gems known as bird’s eye peppers.

How to Easily Cut Chicken Wings

To easily cut a chicken wing, here’s my method — no wrestling needed.

Prop the wing with the backside facing you. Hold it up so that it forms a “V” on that first joint.  Now take your knife and cut straight down that “V”

chipotle-cinnamon-grilled-wings-recipe-6324chipotle-cinnamon-grilled-wings-recipe-6325

If you cut straight down the “V” you shouldn’t meet much resistance at all. It should go through pretty darn smoothly.

Same thing for the wing tip. Hold the wing to form V and cut straight down the middle.

Throw the flappers and the drumsticks in a bag, save the tips for stock. Pour marinade in bag.

Close it up, but keep air in the bag so that the wings can move around. Now SHAKE SHAKE SHAKE! It’s a good flabby arm workout. After the wings are all coated, open just a crack of the bag up, squeeze all the air out and seal.

Like this bowl? It’s Fire King Jadeite and if you’re not an eBay addict yet, this baby will surely make you one.

Chipotle Cinnamon Grilled Wings Recipe

A recipe so easy, that even Andrew made it on television last week. That’s him right there at the Daytime studio, standing on a box with host Cyndi.

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Smoky Sweet Spicy Wings Recipe

Servings: 6 as appetizer Prep Time: 5 Cook Time: 30 minutes
chipotle-cinnamon-grilled-wings-recipe-6438.jpg

a.k.a Warm Sweet & Spicy Wings. If you're interested in using the same McCormick Gourmet Collection spices, here's what I used: McCormick Gourmet Collection Garlic Salt, McCormick Gourmet Collection Chile Pepper, Chipotle, McCormick Gourmet Collection Cinnamon, Saigon

Ingredients:

1/4 cup apple juice
1 tablespoon tomato paste
2 tablespoons firmly packed brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon garlic salt
3/4 teaspoon chipotle powder
1/2 teaspoon ground cinnamon
3 pounds chicken wings, separated, wing tips saved for another use

Directions:

In a bowl, mix together all of the ingredients to form a thick marinade. Place wings and marinade into large sealable plastic bag. Toss to coat evenly. Marinate in refrigerator for 45 minutes up to overnight.

To cook on grill: Preheat grill, Turn one side of the grill to high heat, the other side on medium-low heat. Grill wings on high heat until the wings starts to caramelize and you get some
black grill marks, flip the wings and repeat. Move them to the cool
side of the grill, cover and cook for 20 minutes until the wings are cooked through.

To cook in oven: In oven: Preheat oven to 400F. Line a baking sheet with parchment paper
or tin foil (this is an important step unless you want to spend an hour
scrubbing your pan after cooking). Lay wings on parchment paper or tin foil. Bake for 15
minutes, flip the wings and bake for another 15 minutes.

If you want, you can move rack near 8-inches to top and broil the wings for 2 minutes to caramelize even further. Just keep an eye on them to make sure they don't burn.

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Chino-Latino Wings http://steamykitchen.com/28-chino-latino-wings.html http://steamykitchen.com/28-chino-latino-wings.html#comments Fri, 10 Aug 2007 20:18:36 +0000 http://steamykitchen.com/blog/2007/08/10/chino-latino-wings/ Ok. So take Chinese Hoisin BBQ Sauce (sweet, sticky, salty sauce made from soy, garlic, sugar and vinegar) + Chipotle Peppers in Adobo Sauce (smoked jalepenos in a spicy spicy chili concoction)...

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Chino Latino Wings

I wrestled for quite a while on what to name this dish. Here were the options:

Chinatina

Chin-amigo

Asia-tino

Chinka-tino

Mexinese

Guapalicious Ding Dong Wing Wongs

In the end, Chino-Latino won. However, Guapalicious Ding Dong Wing Wongs came in a close second.

Ok. So take Chinese Hoisin BBQ Sauce (sweet, sticky, salty sauce made from soy, garlic, sugar and vinegar) + Chipotle Peppers in Adobo Sauce (smoked jalepenos in a spicy spicy chili concoction).
HEY HEY HEY.  Wait one stinkin’ moment here.…look below at the can. Did the company spell Chipotle wrong?!?!?  Did I totally get ripped off with a Chipotle knock-off?  NO WAY. We’re not talking about my $30 Guccie purse or $12 Louie Vuitton earrings or my $22 Channell belt.  We’re talking about sabotaging my Chino-Latino wings.

Chino-Latino Wings

Other recipes using Hoisin Sauce

Kalyn’s Stir Fried Bok Choy with Hoisin Sauce

Perfect Pantry’s Asparagus Wonton Wraps

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Guys and gals, I need your opinion again.  I have a new food column with an alternative weekly entertainment newspaper.

Boy, that suspiciously sounds like code for “porn magazine.”

Hmmm….let’s try again.

I’ll be writing for a KICK-ASS arts & entertainment paper called Creative Loafing…the one you pick up when you need to know what’s happening or where to eat in town.  It’s also the same publication that makes pubescent boys giggle uncontrollably at the trashy ads in the back.

Same type of paper as L.A. Weekly. Chicago Reader. Village Voice, New York Press, SF Weekly.  In fact, they just purchased Chicago Reader and Washington City Paper.

I’m supposed to submit a logo for “Jaden’s Steamy Kitchen” and a photo for the column. So I went to Simpsonize Me and came up with this:

(Ok you laugh, but let’s see yours)

Or I could do the whole “BAM!” thing…except I think I’d need to Chinkify it to Whhapppaaaachhhhaaa!!

(No, those are NOT my hairy arms. It’s an old photo of Emeril before he grew a third stomach)

But how about Giada?  She’s got nice boobs. I thought she needed a cleaver and the wok spatula though. Damn. I look like I just slaughtered a pig.

(Yes. this is her. Don’t believe me?)

But how about this – at the request of a friend, here is Molto Miz Steamy.  Although I think I need to modify the shoes – I would much rather have 4″ orange stilettos than clogs. Do you think I need to shave?

Then again, I could go the Rachel Ray route. I shoulda replaced the chocolate spoon with an Egg Roll or something)  Totally. Like gag me with EVOO.

(or I could use any of these assorted suggestive shots of Rachel)

So, what do you think guys? Really. An honest opinion, k? If you have another suggestion, let me know.  Because I really really care about projecting a good, innocent, wholesome brand image you know.

ummm…y’all know that I’m kidding about those photos, right?

 

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Chipotle Skirt Steak Tacos & The Parking Adventures of La Taqueria http://steamykitchen.com/89-chipotle-skirt-steak-tacos-the-parking-adventures-of-la-taqueria.html http://steamykitchen.com/89-chipotle-skirt-steak-tacos-the-parking-adventures-of-la-taqueria.html#comments Wed, 02 May 2007 04:43:30 +0000 http://s198136598.onlinehome.us/blog/2007/05/02/chipotle-skirt-steak-tacos-the-parking-adventures-of-la-taqueria/ Practically every other shop in San Fran’s Mission District features grilled steak tacos, and often on Sundays, we’d sleep in until 10am and lazily work our way towards the corner of Mission and 25th to La Taqueria for an early lunch. Of course, we’d always arrive the exact same time as the caravans of hungry families just getting out of church. Since the city boasts 423,468 automobiles ...

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Chipotle Skirt Steak Tacos

Note: I was not responsible for slicing the skirt steak…that would be another person who resides at the Steamy household. We shall keep him nameless. Anyways, the skirt steak was cut incorrectly – they should have been sliced perpendicular or ACROSS the grain. Cutting it WITH the grain, like above, makes the skirt steak chewy.

Practically every other shop in San Fran’s Mission District features grilled steak tacos, and often on Sundays, we’d sleep in until 10am and lazily work our way towards the corner of Mission and 25th to La Taqueria for an early lunch. Of course, we’d always arrive the exact same time as the caravans of hungry families just getting out of church. Since the city boasts 423,468 automobiles and only 29 parking spots, it was a fierce game of strategy.

Approaching 3 miles from your destination, you start scanning in a steady, sweeping motion: left-center-right-center-left. No, you aren’t looking for parking spots – that’s totally hopeless and you’d just waste your eye-energy. You’re observing for people walking who have a high probability of returning to their cars to leave the area. Here’s the key – you’re looking for someone who is strolling slooooowwllly, belt buckle loosened, tell-tale lunch drippings on shirt and a satiated, dreamy look on their face. Of course they are dawdling  – they are relishing, savoring in a temporary moment of superhuman power: I have a parking spot that YOU GUYS ALL WANT.”

So herein starts the game. Five cars follow this person, each taking a different route trying to guess which car is hers. “Look, she’s wearing Manolo pumps from two seasons ago – that Mercedes SL600 is so not her car. Go for the Audi A3 with the big dent! Whoops….she’s heading left! Oh- here she is….turn here! She stopped! SLOW DOWN!! Wait – she’s walking between cars to the next isle. HURRRY! GO!!”  At this moment, all of the contestants reposition and are jockeying to be as close as they can to her without inflicting bodily injury to said target. Because if you get too close and hit the mark, you’re slapped with a 15-yard penalty and a “Dumb-Ass” bumper sticker. Not cool.

Despite all the trouble, the tacos at La Taqueria are worth every single scratch, dent, ticket and tow. After finally scoring a parking spot, you’d proceed on foot, guided by the aroma of seared steak with hints of cumin and coriander. As you got closer to the door, you’ll hear the cooks throwing the meat on the flaming grill, each time landing with a shocking sizzle. Finally, the prize,”dos carne asada tacos con queso y aguacate por favor”

I’m not even going to try replicate those tacos exactly- because that would just cheapen my memories of hoping, fighting, praying wishing, waiting 3 hours to park for 2 tacos each. But, I’ve created a recipe that uses the same cut of meat (skirt steak) and the same cooking technique (grilling) and introduced a spicy, smoky flavor with a chipotle con adobo marinade.

Chipotle peppers are red jalapeños which are ripened, dried and smoked. On the richter scale of chili heat, they are considered medium. Canned with an adobo sauce, which is a mixture of spices, vinegar, garlic, tomato sauce and other chilies, the concoction becomes mighty marinade for steak tacos. If you’ve never used chipotle con adobo before, make the marinade with a single pepper first, taste and then add additional if you like more heat. The canned product can be found at any grocer in the Latin foods section.

Chipotle Peppers

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Chipotle Skirt Steak Tacos

Servings: 4 Prep Time: Cook Time:
Screen Shot 2014-02-17 at 2.38.23 PM

Ingredients:

2 lbs skirt steak
1/4 onion
2 cloves of garlic
1 tsp cumin
1 tsp coriander
1 tsp salt
1/2 tsp pepper
canned Chili en Adobo: 1-3 chipotle peppers + 2 tsp of adobo sauce (use more peppers if you like the heat)
1 Tbl chopped cilantro
accompaniments: corn tortillas, shredded cheese, avocado, sour cream, lettuce, lime wedges, salsa

Directions:

Puree a single chipotle pepper (not the whole can) + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments.

Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the "rawness" that corn tortillas have when they are straight out of the bag.

Chipotle Skirt Steak Tacos Recipe

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