Cookin again
- Thread starter Dannyalcatraz
- Start date
. Add suger or cheese it's the American way!!!!
In the pot…
And plated, with buttered toast.
Pasta: cavitappi
Solids: shrimp, Campari tomatoes, sliced button mushrooms, onion, garlic
Liquids: pasta water, white wine, lemon juice, the innards from my sliced tomatoes, unsalted butter, EVOO, and shredded merlot Bellevitano cheese.
Herbs: Black pepper, white pepper, thyme, tarragon, oregano, parsley, chives and garlic salt.
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Zardnaar
Legend
Stuff from local places.
Filipino style pork and apple buns. Not a big fan ofbpork but I'll eat this.
We cut back dine out dinners to once every month or two. Great burger at local pub.
Still do breakfast though. Chicken sandwich and scramble eggs brunch.
Savory pinwheels same cafe as pork roll.
More my type of breakfast dining out.
Wife's meal. Waiter assumed she ordered the fruit and cereal. Nope that's mine lol.
Granola or mixed grill tomorrow for breakfast?
Filipino style pork and apple buns. Not a big fan ofbpork but I'll eat this.
We cut back dine out dinners to once every month or two. Great burger at local pub.
Still do breakfast though. Chicken sandwich and scramble eggs brunch.
Savory pinwheels same cafe as pork roll.
More my type of breakfast dining out.
Wife's meal. Waiter assumed she ordered the fruit and cereal. Nope that's mine lol.
Granola or mixed grill tomorrow for breakfast?
Last edited:
Whizbang Dustyboots
Gnometown Hero
NINETY MINUTES PER POUND OF CORNED BEEF?
For crying out loud ...
Back to the store I go.
For crying out loud ...
Back to the store I go.
overgeeked
Open-World Sandbox
I’m making chicken tinga again tomorrow and need to update my recipe. My wife says it’s on the edge of too spicy for her. She grew up in the barrio in LA, so I was surprised to say the least. Here’s the “hot” version of the recipe for anyone who wants it.
Chicken Tinga
1 chopped onion
6 cloves garlic
3 lbs frozen chicken breasts
2 tsp salt
1 14.5 oz can fire-roasted tomatoes
6 canned chipotle peppers in adobo sauce
4 tbsp adobo sauce
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
2 bay leaves
2 tsp chili powder
1 tsp paprika
Put everything in the slow cooker.
Cook on high 4 hours. Flip the chicken every hour.
Remove chicken and let rest 20 minutes.
Remove bay leaves.
Use immersion blender to create sauce from cooking liquid.
Heat sauce on high, uncovered, for 20 minutes to reduce.
Shred chicken in stand mixer.
Add shredded chicken to sauce and let warm through before serving.
Tastes better next day. Can freeze for up to one month.
Chicken Tinga
1 chopped onion
6 cloves garlic
3 lbs frozen chicken breasts
2 tsp salt
1 14.5 oz can fire-roasted tomatoes
6 canned chipotle peppers in adobo sauce
4 tbsp adobo sauce
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
2 bay leaves
2 tsp chili powder
1 tsp paprika
Put everything in the slow cooker.
Cook on high 4 hours. Flip the chicken every hour.
Remove chicken and let rest 20 minutes.
Remove bay leaves.
Use immersion blender to create sauce from cooking liquid.
Heat sauce on high, uncovered, for 20 minutes to reduce.
Shred chicken in stand mixer.
Add shredded chicken to sauce and let warm through before serving.
Tastes better next day. Can freeze for up to one month.
Whizbang Dustyboots
Gnometown Hero
I'm a little surprised that's too hot as well, but I could happily eat chiles in adobo sauce/chipotle anything all day, every day.
I’m a Creole, and I’m struggling to see the hot.
