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OT Good eats
On Thu, 10 Feb 2011 18:32:51 -0500, "MMC" wrote:
"John H" wrote in message .. . There's a restaurant in town called the Cactus Cantina. One of their specialties is 'Pollo Chipotle'. They wouldn't give me the recipe, so I played around with a couple variations and came up with this. It's as good as the original. Chipotle Chicken - John's Way 1 large green pepper (cut in thin strips) 1 large red pepper (cut in thin strips) 1 large onion (cut in thin strips) 2 chicken breasts (halves) ¾ cup whipping cream ¾ cup chicken broth 2 or 3 canned chipotle peppers* (remove seeds) 1 tbsp adobe sauce from the chipotle peppers can 3-5 cloves minced garlic 1 tsp lemon juice (fresh is best) ½ tsp ground cumin *three will make this quite warm! With chicken breasts on their sides, slice each in half lengthwise. Put on hot grill for about 3 minutes on each side. Don't overcook! As chicken is doing it's thing, sauté the peppers and onion to your desired degree of doneness in a large pan. Once chicken is done, cut it into strips about ¼" thick. Put the chicken broth, the chipotle peppers, the adobe sauce from the can, the garlic, the cumin and the lemon juice in a blender. Blend for a few seconds to liquefy everything. Put the chicken strips, the peppers and onions, and the liquefied chipotles, etc, into the frying pan. While stirring, bring everything to a simmer. Let simmer for a few minutes just to get everything nice and hot again. Once everything is hot and done, add the whipping cream. Stir and bring everything back to a simmer. Remove from heat and serve with fresh soft tacos immediately. And, a smear of sour cream on the taco adds a nice touch. Remember - everything's flexible! Note: The addition of about 5 tablespoons of honey mustard transforms the sauce into a great sauce for grilled, fried, or broiled salmon. ===== Sound great! Someone please tell the cultural ignoramus that it's a tortilla, not a taco. |
OT Good eats
On Thu, 10 Feb 2011 19:03:13 -0500, "MMC" wrote:
"Tim" wrote in message ... i guess they think that you're gonna get a copy cat recipe anyhow, so they publish it themselves. Even though they've changed it several times over the years, here's a favorite of mine http://www.olivegarden.com/recipes/r...play.asp?id=78 ========== That looks good, fast too. Don't go to Olive Garden much and seems I never get past their mussels in garlic butter and stuffed mushroom caps with a salad and bread. Now I'm hungry. There are 50 recipes on the web that make the Olive Garden recipe for Marsala look like the chain store it is. "Fresh mushrooms?" What kind of fresh mushrooms? Button like in the photo? Doesn't add anything to the flavor and the texture is pedestrian. I use portabella mushrooms sliced thin and a good marsala. |
OT Good eats
On Feb 11, 2:51*am, jps wrote:
On Thu, 10 Feb 2011 19:03:13 -0500, "MMC" wrote: "Tim" *wrote in message .... i guess they think that you're gonna get a copy cat recipe anyhow, so they publish it themselves. Even though they've changed it several times over the years, here's a favorite of mine http://www.olivegarden.com/recipes/r..._display.asp?i... ========== That looks good, fast too. Don't go to Olive Garden much and seems I never get past their mussels in garlic butter and stuffed mushroom caps with a salad and bread. Now I'm hungry. There are 50 recipes on the web that make the Olive Garden recipe for Marsala look like the chain store it is. *"Fresh mushrooms?" *What kind of fresh mushrooms? *Button like in the photo? *Doesn't add anything to the flavor and the texture is pedestrian. *I use portabella mushrooms sliced thin and a good marsala. Jolly good for you. When entertaining your 'friends' I suppose you insist on using genuine KY brand jelly over generic as well. |
OT Good eats
On Feb 11, 2:41*am, jps wrote:
On Thu, 10 Feb 2011 18:32:51 -0500, "MMC" wrote: "John H" *wrote in message .. . There's a restaurant in town called the Cactus Cantina. One of their specialties is 'Pollo Chipotle'. They wouldn't give me the recipe, so I played around with a couple variations and came up with this. It's as good as the original. Chipotle Chicken - John's Way 1 large green pepper (cut in thin strips) 1 large red pepper *(cut in thin strips) 1 large onion *(cut in thin strips) 2 chicken breasts (halves) ¾ cup whipping cream ¾ cup chicken broth 2 or 3 canned chipotle peppers* (remove seeds) 1 tbsp adobe sauce from the chipotle peppers can 3-5 cloves minced garlic 1 tsp lemon juice (fresh is best) ½ tsp ground cumin *three will make this quite warm! With chicken breasts on their sides, slice each in half lengthwise. Put on hot grill for about 3 minutes on each side. Don't overcook! As chicken is doing it's thing, sauté the peppers and onion to your desired degree of doneness in a large pan. Once chicken is done, cut it into strips about ¼" thick. Put the chicken broth, the chipotle peppers, the adobe sauce from the can, the garlic, the cumin and the lemon juice in a blender. Blend for a few seconds to liquefy everything. Put the chicken strips, the peppers and onions, and the liquefied chipotles, etc, into the frying pan. While stirring, bring everything to a simmer. Let simmer for a few minutes just to get everything nice and hot again. Once everything is hot and done, add the whipping cream. Stir and bring everything back to a simmer. Remove from heat and serve with fresh soft tacos immediately. And, a smear of sour cream on the taco adds a nice touch. Remember - everything's flexible! Note: The addition of about 5 tablespoons of honey mustard transforms the sauce into a great sauce for grilled, fried, or broiled salmon. ===== Sound great! Someone please tell the cultural ignoramus that it's a tortilla, not a taco. It is simple, Boy George. You make it your way, he makes it his. Besides Dufus, did you not consider you can apply the sour cream BEFORE you wrap the ingredient in a tortilla to make the taco? Like the liberal kumquat you are; probably not.. |
OT Good eats
On 2/11/11 3:41 AM, jps wrote:
On Thu, 10 Feb 2011 18:32:51 -0500, wrote: "John H" wrote in message ... There's a restaurant in town called the Cactus Cantina. One of their specialties is 'Pollo Chipotle'. They wouldn't give me the recipe, so I played around with a couple variations and came up with this. It's as good as the original. Chipotle Chicken - John's Way 1 large green pepper (cut in thin strips) 1 large red pepper (cut in thin strips) 1 large onion (cut in thin strips) 2 chicken breasts (halves) ¾ cup whipping cream ¾ cup chicken broth 2 or 3 canned chipotle peppers* (remove seeds) 1 tbsp adobe sauce from the chipotle peppers can 3-5 cloves minced garlic 1 tsp lemon juice (fresh is best) ½ tsp ground cumin *three will make this quite warm! With chicken breasts on their sides, slice each in half lengthwise. Put on hot grill for about 3 minutes on each side. Don't overcook! As chicken is doing it's thing, sauté the peppers and onion to your desired degree of doneness in a large pan. Once chicken is done, cut it into strips about ¼" thick. Put the chicken broth, the chipotle peppers, the adobe sauce from the can, the garlic, the cumin and the lemon juice in a blender. Blend for a few seconds to liquefy everything. Put the chicken strips, the peppers and onions, and the liquefied chipotles, etc, into the frying pan. While stirring, bring everything to a simmer. Let simmer for a few minutes just to get everything nice and hot again. Once everything is hot and done, add the whipping cream. Stir and bring everything back to a simmer. Remove from heat and serve with fresh soft tacos immediately. And, a smear of sour cream on the taco adds a nice touch. Remember - everything's flexible! Note: The addition of about 5 tablespoons of honey mustard transforms the sauce into a great sauce for grilled, fried, or broiled salmon. ===== Sound great! Someone please tell the cultural ignoramus that it's a tortilla, not a taco. I can hardly wait for herring's version of Chicken a la Popeye, Floating in an Ocean of Greasy Spice, accompanied by your favorite variety of wine in a plastic bag. |
OT Good eats
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OT Good eats
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OT Good eats
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OT Good eats
On 2/11/11 7:47 AM, BAR wrote:
In , says... Someone please tell the cultural ignoramus that it's a tortilla, not a taco. A taco is just a tortilla folded over and held in your hand. A quesadilla is just a tortilla folded over and fried. Actually, a tortilla has to be folded over and have some sort of filling to be called a taco. Further, there are several completely different kinds of tortilla, not just the ones from Mexico with which you are familiar. And, further, while a quesadilla can be fried, there are varieties that are not. Perhaps you should expand your knowledge of that sort of food beyond what is served at a Gaithersburg Taco Bell. And no, I am not knocking Taco Bell. A trip to different parts of Mexico, Central and South America would open your eyes, as would a visit to Spain. |
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