I used the lamb barbacoa in my previous blog post to make burritos. I saw a picture of someone making a burrito while I was surfing the web. The person layered the ingredients. This person gave me the method I wanted to be excited to make burritos! One of the ingredients was spiced rice. I like making rice with Rojo from Penzeys. I make the broth for the rice using a large measuring cup. Using 1 tablespoon of Rojo for each cup of water or broth is exciting. When I make Mexican rice, I add 1 tablespoon of vegetable oil to every 2 cups of water or broth. Vegetable oil is not neutral cooking oil, it adds flavor to the rice. These beans are from Rancho Gordo. They had great flavor. The flavor of the beans is richer than pinto beans, but since the flavor of the lamb was so great, the combination worked well. Beans from Rancho Gordo are very flavorful and exciting! If I did not want to take risks, I would make this burrito with plain rice and pinto beans.
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Lamb Barbacoa – Thinking About Pulled Pork
Pico De Gallo And Guacamole
Bean And Cheese Burritos With Guacamole And Sour Cream Or Fine Mexican Sauce
This tamale casserole was exciting. I made tamales a long time ago. One of the suggestions in one of the blog post was to bake the tamales in a water bath. I used a new combination of peppers. This combination was great. It reminded me of the flavor of my favorite frozen “red hot” burritos. I used about 3 guajillo peppers, 2 ancho peppers, 4 cascabel peppers, and 5 arbol peppers. I got the peppers at Penzeys. I also included the seeds. The seeds add an important flavor to the sauce that makes it more authentic. I originally did not use the seeds. Filling the casserole with less meat would create an experience more similar to tamales. I attempted to make pulled pork in the oven, but the temperature must have been too low. I had to use a food processor to cut the meat. Next time, I am going to increase the temperature. Someday I will know the elementary method for making pulled pork in the oven. I baked the casserole for 90 minutes at 450°F/232°C. I am already planning to use this new sauce with beef to make burritos!
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Tamales À La Carte
I was making a simple dinner with Jacques Pépin when I realized that this may be the most exciting chili that I have eaten. This is very good. This recipe requires Chili 9000 chili powder from Penzeys. In the future, I plan on using traditional chili powder. I want to believe that the proportions for the spices in this recipe will work with any chili powder. If the results are as exciting when I use Chili 9000, I will have created a great recipe! Jacques Pépin created the original recipe that I used to make this recipe.
- 1 pound ground turkey
- 6 (15 ounce) cans kidney beans
- 2 cups yellow onions, medium dice
- 2 tablespoons garlic paste (from a garlic press)
- 3/4 cup scallions, chopped
- 2 jalapeño chili peppers, small dice
- 2 tablespoons tomato paste
- 1 can (15 ounces) diced tomatoes in sauce
- 2 tablespoons chili powder (Penzeys Chili 9000)
- 1 tablespoon + 3/4 teaspoon unsweetened cocoa powder
- 1 3/4 teaspoons ground cumin
- 2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon black pepper
- 4 teaspoons Diamond kosher salt
- 2 bay leaves
- 2 tablespoons corn oil
- 1 quart (4 cups) water
- Thicken and add flavor with 1-2 tablespoons corn meal or maseca
- Prepare the vegetables
- Prepare the spices or seasonings
- In a pot, brown the ground turkey
- Sweat the vegetables with the turkey for about 10 minutes
- Add the spices while sweating the vegetables after about 7 minutes
- Add the beans
- Add the water
- Simmer for 30 minutes
- Put in serving bowls
- Serve after permitting the chili to cool for about 10 minutes
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1. Episode 217: Game Day Pressure,” KQED, accessed August 5, 2017, http://www.kqed.org/w/morefastfoodmyway/episode217.html.
2. Chili Con Carne Of Jacques Pépin,” Snap’s Blog, accessed August 5, 2017, https://timothysnapmassey.wordpress.com/2017/03/29/chili-con-carne-of-jacques-pepin/.
I have perfected the appearance of my deep dish pizza. This sourdough bread dough has the perfect texture for making a pizza crust. Sourdough pizza crusts may not be ideal for pizza because the flavor of the crust is very different, but the pizza was still very good. I believe that I should enter the test kitchen to finish my project. I baked this pizza in a cast iron pan in an oven with the stones and rocks from my blog post Basic French Bread Recipe Using Contemporary Techniques Inspired By Thomas Keller. I will also have to perfect the proportions of the ingredients in my pizza sauce. I put a note for my current proportions at the top of the recipe. From observing many recipes, an Italian pizza is made without curiosity. Italian tomatoes make a great sauce. The crust recipe may be made with flour with less gluten. I flavored my favorite crust with butter.
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Thomas Keller’s Sourdough Bread
Seasoned vegetable consommé is venomous! Chicken poached in consommé is my very favorite. This recipe is from my blog post Ramen In Szechwan Chicken Consommé & Boiled Chicken Salad Sandwiches On Sourdough. In this blog post, I used vegetable consommé and Tien Tsin chili peppers . I also ground the Szechuan peppercorns. The chili peppers add heat to the consommé, but they do not add a lot of flavor. The ground peppercorns add a course flavor to the consommé. Since vegetable consommé is not as exciting as chicken consommé, I had to add more flavor using sesame oil, fish sauce, rice vinegar, and granulated sugar. Soy sauce may also be exciting. Someone should consider substituting the sugar with brown sugar, honey, or some other sweetener. 1 tablespoon of fish sauce for every quart of consommé is probably a good proportion. When someone adds sesame oil to something without cooking it, the flavor is very strong. Brown sugar is probably more pleasing with these ingredients. Next time, I will add 2 star anises to every quart of consommé.
Note: 1) adding bacon or using bacon grease seems very desirable
I could not resist the temptation to cook okra this weekend. This Cajun corn maque choux  recipe was adapted from a recipe in a Southern Living cookbook on frying. If I remember correctly, the cookbook does not include recipes or information on deep frying. In this cookbook, fried chicken is fried in a cast iron skillet. A similar recipe for maque choux from Southern Living is available on the internet.
Cajun food can be difficult to make because finding the right sausage and seasonings can be difficult. I made this with corn, okra, tomatoes, ancho peppers and salt. I sweat the vegetables in vegetable oil for about 15 minutes. After about 10 minutes, I added the seasonings. Before removing the vegetables from the pan, I added some butter. This is probably not necessary. Tony Chachere seasonings work well when making maque choux. I made the scrambled eggs from my blog post Thomas Keller’s Scrambled Eggs by substituting crème fraiche with mayonnaise. These eggs were very exciting.
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Cajun Corn Maque Choux
Thomas Keller’s Scrambled Eggs