Food and Drink Search: Dinner / Main

Chicken Enchiladas

Posted Sat, 08/29/2009 - 12:58 by Audrey

After many tries, we've settled on this yummy chicken enchiladas recipe. Makes about 4 big enchiladas.

Ingredients:
Non-breast parts of a rotisserie chicken (bought at Eastern Market), torn into pieces
Green chiles (hatch/anaheim chiles, canned works)
1 Onion, chopped
Flour tortillas (don't listen to Jon when he says Corn tortillas are okay)
Enchiladas Sauce (see below)
Jack Cheese (Pepperjack, if you want a little kick)

Make Enchilada Sauce:

Pizza

Posted Tue, 08/25/2009 - 12:13 by Jon

Makes 2 12" round pizzas.

This was the first recipe Jon learned from his Mom, because, damn it's good pizza!

Dough -- make about 2 1/2 hours before serving

1 package active dry yeast (2.25 tsp)
About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
1 tsp salt
1 1/2 c. water

In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).
With mixer (or kitchenaid with paddle) at low speed, gradually beat water into dry ingredients until just blended.

Fried Chickpeas with Chorizo and Spinach

Posted Mon, 04/12/2010 - 20:28 by Audrey

This runs the risk of being Very Salty, but if you can avoid that fate, it is Very Tasty.

From Mark Bittman via Tex-Mix

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
Salt and black pepper
4 ounces chorizo, diced
1/2 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs.

Heat the broiler.

Shrimp Saganaki

Posted Sat, 11/28/2009 - 19:16 by Audrey

Garides (Shrimp) Saganaki is one of Audrey's favorite dishes (though no longer on the menu) at Zaytinya, one of her favorite restaurants in DC. This recipe is a surprisingly easy replica of that dish. It's fast and can be made mostly with ingredients we already have in our kitchen.

Potato Gnocchi

Posted Tue, 08/25/2009 - 14:31 by Jon

The gnocchi are surprisingly easy (if messy) to make; and freeze well. This goes great with almost any creamy pasta sauce, but especially will with a truffle cream sauce, makes ~100 gnocchi

2 lbs whole baking potatoes
2 beaten egg yolks
1 1/2 cups flour
Pinch of salt

Tah Chin (Persian Rice Casserole)

Posted Sun, 02/28/2010 - 18:00 by Audrey

When I was in high school, I dated a Persian (Iranian) guy for a few months. I don't remember much about our relationship, but I do remember his mother's cooking! After we'd been dating for while, his family invited mine over for a Friday night dinner. All I remember is a chicken/rice/currant/nut casserole that was absolutely delicious. This recipe is my attempt to recreate the dish from my memory (and with the help of several websites). It may have nothing to do with what I actually ate, but hopefully it will taste good nonetheless.

Citrus-glazed Ribs

Posted Tue, 01/17/2012 - 19:49 by Jon

A great recipe for glazed ribs, perfect for the summer or winter with citrus. Adapted from Bon Appetit.

3 1/2 lbs baby back pork ribs, cut between bones into individual ribs
1 cup soy sauce, divided
9 garlic cloves, minced, divided
5 teaspoons cumin seeds, divided
3 teaspoons crushed red pepper flakes, divided
3 tablespoons vegetable oil
6 scallions (white and light-green parts separated from dark-green parts), finely chopped
1 1/2 cups fresh orange juice plus zest from 1 orange
3 tablespoons honey
Zest from 1 lemon and 1 lime

Jon's Chili

Posted Sun, 12/06/2009 - 20:04 by Jon

There is no "real" recipe to my chili beyond the base set of ingredients and improvisation with spices and available ingredients. If there are fresh peppers, they go in. If there's homemade salsa, it definitely goes in. Beer (Shiner Bock I find is best) cuts the spice level nicely without removing the flavor.

I sautee the onion/garlic/jalapenos until tender, then add the meat and brown it. Add the tomatoes and cook for 5 minutes, then add whole habaneros and the first spices (salt, pepper, first group of spices). Add 4 cups of water and some beer and bring to a boil.

Shakshuka - tomato/chickpea with egg

Posted Thu, 01/12/2012 - 20:33 by Jon

From Bon Appetit, halved and with some modifications:

Ingredients
3 T olive oil
1 small onion, finely chopped
3 garlic cloves, coarsely chopped
2 jalapeños, finely chopped
1 1/2 cups chickpeas, soaked overnight and drained
1 teaspoon paprika
1/2 teaspoon ground cumin
1 14-ounce can whole peeled tomatoes, crushed by hand, juices reserved
Kosher salt and freshly ground black pepper
3/4 cup coarsely crumbled feta
4 large eggs
1 tablespoon chopped flat-leaf parsley

Fish Tacos with Mango Avocado Salsa

Posted Sat, 08/29/2009 - 12:25 by Audrey

Still haven't found the right fish or way to cook it. But the mango salsa goes well with the fish and tomatilla salsa.

Audrey and Jon

One year and counting!

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