Heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet. Place the tenderloin carefully in the skillet and brown it, turning occasionally, for about 5 minutes. Carefully remove the foil strips from the tenderloin and bake in the oven for 10 minutes, when it will be slightly pink in the center. Transfer the tenderloin to a plate, cover, and keep warm in the oven while you prepare the tomatoes the pork will continue to cook as it sits.
Divide among four warm plates. Slice the tenderloin crosswise into 8 medallions and arrange 2 slices in the middle of the tomatoes on each plate. When I'm in the supermarket and hear an announcement that there are chickens fresh out of the rotisserie, I buy one. Plump, brown, shiny, juicy, and eminently appetizing, these chickens are good cut into pieces and served on romaine or Boston lettuce with my personal enhancement, a persillade , on top.
Separate the leaves of packaged, prewashed organic romaine or Boston lettuce. Spread them out on a large platter. Sprinkle with about 2 tablespoons olive oil, 2 teaspoons fresh lemon juice, salt, and freshly ground black pepper. Using kitchen shears, cut the rotisserie chicken into pieces, bones and all, and arrange on the salad.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a skillet. When hot, add 2 tablespoons chopped shallots and 1 tablespoon chopped garlic. Cook for about 10 seconds. Add about 3 tablespoons coarsely chopped fresh parsley, cook for 20 to 30 seconds longer, and stir in the juice from the chicken container. Spoon over the chicken pieces.
This classic dish used to be made with veal. Nowadays, it is hard to find in supermarkets and very expensive. Turkey is an inexpensive alternative that is tender if not overcooked.
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Dried morels are more flavorful than fresh and the soaking liquid used to reconstitute them adds intensity to the sauce. I usually rinse the morels briefly under running water to remove any surface dust or dirt before I put them in a bowl to soak. Take care to pour them and their soaking water into the skillets slowly, and discard the last few tablespoons of liquid, along with any sand or dirt that has settled to the bottom. Rinse the morels briefly under cool running water and put them in a small bowl. Pour the tepid water over them and press a piece of aluminum foil on top, pushing it down into the mushrooms to keep them immersed in the water.
Divide the butter and oil between two skillets large enough to accommodate the scaloppine without overlapping.
While you heat the butter and oil over high heat, sprinkle the scaloppine with about half the salt and pepper and dip them very lightly into the flour. Transfer to a serving plate. Add the mushrooms and soaking liquid, leaving behind any sand or dirt on the bottom. Boil for a few seconds to deglaze, then combine the mixture in one of the skillets. Continue cooking, uncovered, over high heat for 4 to 5 minutes, or until the liquid is almost completely gone. Add the vermouth and cook for another minute.
Add the cream and boil for a couple of minutes to reduce and thicken the sauce. Add the remaining salt and pepper and any liquid that has come out of the scaloppine. Arrange 1 or 2 scaloppine on each of four warmed plates, then spoon the sauce and mushrooms on top of the scaloppine. Sprinkle on the tarragon or chives and serve. This is a fast and luscious hors d'oeuvre to serve with drinks, especially strong ones like martinis, margaritas, or rum punch. Any sausage can be used, but I like the large, juicy kielbasa that I find at my local supermarket.
For the glaze, I use pomegranate juice and a bit of ketchup, but you can also use orange, apple, or cranberry juice and a dash of maple syrup or honey, as well as Tabasco hot pepper sauce or cayenne pepper. Bring to a boil and boil the mixture for 2 to 3 minutes, or until it gets syrupy. Add the sausage slices to the sauce. Cook over high heat, turning the slices occasionally, until the mixture reduces almost completely and coats the sausage slices 2 to 3 minutes.
Serve as is with toothpicks or on top of Ritz crackers. Risotto never fails to please as a first course, and if garnishes are added it can be varied ad infinitum. My wife, Gloria, makes risotto with Japanese sushi rice with great success, but for this recipe I use Italian short-grain rice. Broccoli stems are often discarded by cooks because of their thick, fibrous skin, but a quick peeling makes them deliciously edible. I keep the florets for another recipe and use only the stems here. Depending on the size of the stalks, you'll need 3 or 4 good-sized stems to get enough broccoli for this recipe.
I cook my risotto, covered, to the halfway point about 8 minutes in about the same amount of chicken stock as I have rice. Then I finish it uncovered, adding small quantities of liquid until I achieve the right consistency and degree of doneness. This is the same way risotto is often made in restaurants: it is already partially cooked so it can be finished portion by portion in 8 to 10 minutes when the order comes from the dining room.
Bring the water to a boil in a large saucepan. Add the diced broccoli stems, bring to a boil, and cook for about 2 minutes, or until they are tender but still crunchy. Drain and set aside. You should have about 1 cup. Heat the olive oil in a saucepan over high heat and add the onion and scallions. Cook for about 30 seconds. Add the mushroom julienne and the rice. Bring to a boil, stir well, cover, reduce the heat to low, and cook for about 8 minutes.
The liquid should be completely absorbed. If not, continue cooking until it is dry. The risotto can be prepared to this point up to 2 hours ahead. Continue stirring occasionally until this liquid is absorbed and the mixture starts sizzling again, which should take about 2 minutes. Add the butter, cheese, and broccoli stems at the end of the cooking, stirring them in for 1 to 2 minutes, until the risotto is creamy but the grains of rice are still firm to the bite in the center.
Serve right away on very hot plates, passing the Parmesan at the table.
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This delicious first course was a favorite at my mother's restaurant in Lyon when I was a teenager. Since I usually have all the garnishes in my refrigerator, nothing could be easier to prepare, but the eggs have to be cooked properly. Lower 4 large eggs into boiling water to cover, bring the water back to a very low boil, and boil gently for 9 minutes.
Pour out the hot water and shake the pan to crack the eggshells. Fill the pan with cold water and ice and let the eggs cool thoroughly. Shell the eggs and halve them lengthwise. Place 2 halved eggs on each of two plates or on a platter. In a small bowl, whisk together until smooth 3 tablespoons mayonnaise, 1 tablespoon water, 1 tablespoon ketchup, and a good dash of Tabasco hot pepper sauce. Coat the eggs with the sauce. Place 1 anchovy fillet on top of each halved egg. Sprinkle on a few capers. Divide about 1 tablespoon chopped red onion among the four plates.
To me, the stems are the best part of the broccoli. They have to be peeled to remove the fibrous, tough outer skin, but they are firm, nutty, and buttery inside. A little water is added at first and the broccoli is covered to start the cooking process. After it evaporates, the broccoli is finished uncovered. This is especially good with Cod in Olive-Tomato Crust. Peel the skin from the stems with a sharp knife or a vegetable peeler.
Chili Mole with Red Beans and Raisins — Shockingly Delicious
Cut the peeled stems into 1-inch pieces. Put the broccoli into a stainless-steel skillet and add the water, oil, and salt. Bring to a boil and cook, covered, over high heat for about 3 minutes. Remove the cover and cook over high heat for about 2 minutes, or until the water is gone and the broccoli is glazed and tender but still firm. You can take liberties with the crust for this dish: I sometimes add horseradish, bread crumbs, minced scallions, herbs, and garlic, for example. The assertive ingredients in this crust are just right for flaky and mild-flavored cod. Scrod and haddock also work well.
In fact, any fresh fish fillets—the fresher the better—can be cooked this way. I like to buy cod loin fillets, which are the thick ones from the back of the fish. About 1 inch thick, they will need 5 to 6 minutes under the broiler; adjust the timing if your fillets are thinner or thicker. The dish can be assembled a few hours ahead so it is ready to slide under the broiler at serving time.
Preheat the broiler and line a baking sheet with aluminum foil. Cut the tomatoes into 1-inch pieces and put them in a food processor with the olives and cheese. Process until you have a rough puree that holds together. Rub the fillets with the 1 tablespoon oil and sprinkle them with the salt and pepper. Arrange the fillets so there is space between them on the baking sheet. Cover the fillets with the tomato-olive mixture and slide them under the broiler, so the fish is about 4 inches from the heat source. Broil for about 5 minutes, until the fillets are just tender but are still slightly undercooked inside.
Garnish with the parsley and serve. Pass the bottle of extra-virgin olive oil at the table. I fill everything from tortillas to wonton skins to phyllo with cheese, ham, salad, olives, sausage, or meatballs. For a light, crunchy, delicate, low-calorie wrap, I sometimes use the center leaves of iceberg lettuce, which are shaped like cups and are easy to fill, wrap, and eat. From 1 head iceberg lettuce, remove 8 center leaves, each about the size of your cupped hands held together. Arrange them side by side on a platter. Divide among the iceberg lettuce cups.
Wrap the cups to enclose the filling, if you like, or serve as is. Try to get bay scallops for this dish, but if they are unavailable you can substitute sea scallops, cut into 4 to 6 pieces. My market usually has small Nantucket bay scallops, each about the size of a large cherry. They are very sweet, tender, and delicious raw. I marinate them for a couple of hours in a mignonnette sauce, traditionally made of shallots, coarse black pepper, and vinegar, to which I add mustard and olive oil.
Pieces of crunchy, spicy radish add texture and taste. I serve this dish as a refreshing appetizer in scallop or oyster shells with a fine julienne of cucumber on top. Combine the vinegar, mustard, oil, shallot, salt, and pepper in a bowl large enough to hold the scallops. One to 2 hours before serving time, combine the scallops with the sauce ingredients in the bowl and refrigerate.
Peel the cucumber and cut 6 to 8 long strips of flesh from it with a vegetable peeler. Pile the strips together and cut them into a fine julienne or thin, spaghetti-like strips. At serving time, add the radish to the scallops and mix well. Divide the scallops among four scallop shells, oyster shells, or small plates and sprinkle the julienned cucumber on top.
A Rioja red wine is best with this appetizer. Rub 4 well-toasted slices of crusty, country-style bread with a large garlic clove. Halve a very ripe tomato and press out the seeds and juice. Rub the halved tomato vigorously on the toasted bread slices to coat the bread with the "pureed" tomato flesh.
Do not make these more than 1 hour ahead, or the tomato will make the toast soggy. Sprinkle on a little of your best olive oil and a dash of coarse salt, like fleur de sel. Serve the toasts with a couple of slices of serrano ham, prosciutto, or chorizo sausage. I keep ready-made pizza crusts such as Boboli in my refrigerator or freezer in case people show up unexpectedly for drinks.
I also stock sausages in my freezer and cheese in my refrigerator to use as toppings. Serve with a green salad. Brush the bottom of the pizza crust with a little of the oil. Place the crust on a cookie sheet, sprinkle the onion on top, and evenly distribute the chorizo, mushrooms, bell pepper, and sliced garlic on the crust. Sprinkle with the salt and pepper and top with the cheese. Sprinkle on the remaining oil. Bake for about 20 minutes, or until well browned and crisp.
Cut into wedges and serve. The sandwiches can be prepared ahead and baked as needed for a large party or wedding reception. Arrange 2 thick slices white bread next to one another on the counter and cover 1 slice completely with slices of cheese. Add 1 slice ham to cover the cheese and then add another layer of cheese and ham before finishing with the other slice of bread. Spread about 1 teaspoon butter on each side of the sandwich and arrange it on a foil-lined cookie sheet. Bake in a preheated degree oven for about 12 minutes, or until the croque-monsieur is brown and crusty on both sides.
Cool for about 5 minutes. Trim off the crust if you like and cut into 6 small rectangles. Serve hot with toothpicks. Ratatouille, the classic vegetable stew of Provence, is featured in all the small restaurants along its coast. Vegetables for ratatouille are usually prepared separately and not combined until the end. Here everything is cooked together. I don't bother to peel the eggplant, but do so if you wish. I recommend Japanese eggplants for this dish. Long and thin, they are firmer and have fewer seeds than regular eggplants. Ratatouille is generally served on its own, at room temperature, sprinkled with the best-quality olive oil, olives, and parsley.
I use it as a pasta sauce, tossing it with cooked penne before garnishing it with olive oil, olives, grated Parmesan cheese, and parsley or basil. For the ratatouille: Put all the ingredients in a large saucepan and bring to a boil over high heat. Mix well, reduce the heat to low, cover, and cook gently for 30 minutes. If the mixture still has a lot of liquid, reduce it by boiling, uncovered, for 3 to 4 minutes.
Cool to room temperature. You will have about 5 cups. For the penne: Bring 3 quarts salted water to a boil in a large pot. Add the penne and stir it in well, so it doesn't stick together. Return to a boil, stirring occasionally, and cook for 10 to 12 minutes, or until it is cooked to your liking.
Drain the pasta and add it to the ratatouille in the bowl. Sprinkle on the olives and the cheese and mix well. Divide among four hot plates and garnish with the basil and grated cheese. Pass more at the table. Put about 3 cups lightly packed washed basil leaves in a plastic bag or glass bowl with a cover. Microwave for about 30 seconds. Dump the hot basil from the bag into a blender. Process until finely pureed. Serve with bagel chips, Melba Toast, or potato chips. The dip stays brilliant green and keeps for a few days in the refrigerator.
For lovers of chocolate like me, this is an ideal recipe for the holidays. Rochers is a French word meaning rocks, or little boulders, which is what these little chocolate confections look like. My friend, the chocolate king Jacques Torres, makes something similar, which gave me this idea. Here, some of the rochers are studded with cornflakes and some with hazelnuts, but Rice Krispies, dried cherries, granola, or any other dried fruit or cereal can be used in the same manner.
The rochers can be smaller or larger, based on your own tastes, and you can make them with semisweet chocolate morsels or milk chocolate or bittersweet chocolate. I like bittersweet best because it is high in cocoa content and not too sweet. Break the chocolate into 1-inch pieces and put them in a glass bowl. At this point, the chocolate may look like it has not started to melt. Wait 4 to 5 minutes and microwave the chocolate again for 1 minute. Waiting helps prevent the chocolate from scorching or burning.
Stir after the second minute in the microwave; the chocolate should be almost melted. Wait a few more minutes and microwave the chocolate again for 30 seconds. Stir with a rubber spatula. The chocolate should be glossy and smooth. You should have about 1 cup melted chocolate. For hazelnut rochers : Preheat the oven to degrees. Scatter the hazelnuts or almonds on a cookie sheet and toast for 7 to 8 minutes. Do not worry about the skin. Mix well with a spoon to coat the nuts with the chocolate.
Line a cookie sheet with plastic wrap. Using a tablespoon, scoop up a spoonful of the chocolate-hazelnut mixture and push the dough off the tablespoon with a teaspoon onto the lined cookie sheet. Repeat, making 15 to 25 rochers, depending on size.
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Cool until hardened. Stored in an airtight container, the rochers will keep for 2 to 3 weeks in the refrigerator or up to 2 months in the freezer. Mix well with a spoon until combined. Do not worry if the cornflakes break somewhat; keep mixing until they are coated. Spoon the small mounds onto the lined cookie sheet. You will have 20 to 30, depending on size. These can also be frozen. Cook on medium heat while stirring. After baking, set puff pastry aside and cool for about 30 minutes. In a medium bowl gently stir espresso mixture into marscapone cheese until smooth.
Chill in refrigerator for at least 30 minutes. Simmer over medium-low heat. Gently stir until raspberries break down about 5 to 7 minutes. Set aside and cool for 30 minutes. After puff pastry has cooled, split horizontally in half. To assemble the Napoleon: Place one puff pastry on a plate. Spoon 2 teaspoons of raspberry compote on puff pastry, followed by 1 tablespoon of espresso marscapone. Add another layer of puff pastry, spoon 2 teaspoon of raspberry compote followed by 1 tablespoon of espresso marscapone.
Top it off with one layer of puff pastry, drizzle a teaspoon of raspberry compote on top, decorate with 2 fresh raspberries and sprinkle with powder sugar. Bring to a simmer over medium low heat, stirring occasionally. Once the mixture starts to simmer, reduce the liquid until the sauce coats a spoon. This should take roughly 30 minutes. Be careful not to let the mixture get too hot or burn. Serve hot or at room temperature over roasted vegetables and meats or over a tomato and goat cheese sandwich. Add the milk, vanilla and melted butter, blend thoroughly. Stir in chopped nuts, pour into an 8"x8" pan.
Mix together remaining sugar, brown sugar, cocoa powder and HOT coffee until dissolved. Pour over cake batter do not mix with cake batter, it will be liquid on top of batter when you put it in the oven.
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Bake at degrees for minutes, until cake is set. Cool and turn upside down on a cake plate. There will be a pudding layer on top of the cake. Serve with a dollop of whipped cream, topped with chocolate covered coffee beans and a demitasse of espresso! Keep aside. Put the chocolate pieces, butter and cocoa powder in a bowl and melt the chocolate over hot water. Once the chocolate has melted, whisk by hand the mixture so it is blended. Add the coffee and orange juice and continue whisking till the chocolate mixture is smooth.
A big plate of chili and beans, with a tortilla on the side, cost a dime. A Mexican bootblack and a silk-hatted tourist would line up and eat side by side, [each] unconscious or oblivious of the other. They made their chili at home, loaded it onto colorful chili wagons, and transported the wagons and chili to the plaza. They build mesquite fires on the square to keep the chili warm, lighted their wagons with colored lanterns, and squatted on the ground beside the cart, dishing out chili to customers who sat on wooden stools to eat their fiery stew.
They served a variation of simple, chile-spiked dishes tamales, tortillas, chili con carne, and enchiladas. Unable to provide facilities, they disappeared overnight. The following is reprinted from the San Antonio Light of September 12, Recent action of the city health department in ordering removal from Haymarket square of the chili queens and their stands brought an end to a year-old tradition.
The chili queens made their first appearance a couple of centuries back after a group of Spanish soldiers camped on what is now the city hall site and gave the place the name, Military Plaza. At one time the chili queens had stands on Military, Haymarket and Alamo plazas but years ago the city confined them to Haymarket plaza.
According to Tax Commissioner Frank Bushick, a contemporary and a historian of those times, the greatest of all the queens was no Mexican but an American named Sadie. Another famous queen was a senorita named Martha who later went on the stage. Writing men like Stephen Crane and O. Henry were impressed enough to immortalize the queens in their writings. With the disappearance from the plaza of the chili stands, the troubadors who roamed the plaza for years also have disappeared into the night. Some of the chili queens have simply gone out of business. Others, like Mrs.
Recipe: Chili Mole with Red Beans and Raisins
Eufemia Lopez and her daughters, Juanita and Esperanza Garcia, have opened indoor cafes elsewhere. But henceforth the San Antonio visitor must forego his dining on chili al fresco. It is agreed that the inventors of chili powder deserve a slot in history close to Alfred Nobel , inventor of dynamite.
DeWitt Clinton Pendery:. Pendery arrived in Fort Worth, Texas in It is said that local cowboys jeered his elegant appearance he was wearing a long frock coat and a tall silk hat as he stepped onto the dusty street. It is also said that he was initiated into the town by a bullet whipping through his coat. He casually collected his belongings and continued on his way, earning immediate popular respect. By , after his grocery store burned down, he started selling his own unique blend of chiles to cafes, hotels, and citizens under the name of Mexican Chili Supply Company.
They give tone to the alimentary canal regulating the functions, giving a natural appetite and promoting health by action of the kidneys, skin and lymphatics. The Phoenix Saloon was reputedly the first bar in Texas to serve women, though not wanting to taint their reputation; female patrons would sit in the beer garden and ring a bell for service.
There was a deer pen, an alligator pit and ring for fighting badgers at the original Phoenix Saloon. A multitude of proprietors ran the saloon until Prohibition forced it to close on June 26, During this era, chile peppers were only available after the summer harvest, as chili was only a seasonal food. Gebhardt solved the problem of availability by importing Mexican ancho chiles from farmers in far-off San Luis Potosi, a Mexican town more than miles to the south, so that he could serve chili year-round. William Gebhardt spend years perfecting the spices for the chili he served in his cafe.
At first, Gebhardt ran the chile peppers through a home meat grinder three times. In , William Gebhardt opened a factory in San Antonio and was producing five cases of chili powder a week, which he sold from the back of his wagon as he drove through town. He was also an inventor, and eventually patented thirty-seven machines for his factory.
By , Gebhardt had trademarked his Eagle Chili Powder. This pamphlet was so successful that new editions of it were regularly published through the s. In addition to recipes, the booklet proposed sample menus that included Gebhardt products into otherwise mainstream meals. The blend today is unchanged and is still one of the most popular brands used.
Around the turn of the century, chili joints appeared in Texas. The chili joints were usually no more than a shed or a room with a counter and some stools. Usually a blanket was hung up to separate the kitchen. By the depression years, the chili joints meant the difference between starvation and staying alive.
Chili was cheap and crackers were free. At the time, chili was said to have saved more people from starvation than the Red Cross. Food portal Texas portal. Retrieved December 15, Retrieved June 13, Retrieved January 6, Texas State Library and Archives Commission. Retrieved on March 7, Broomfield Kansas City: A Food Biography. Retrieved September 14, The Tennessean. Retrieved May 28, The New York Times. Retrieved September 16, Hodges Menu , a "chili parlor" in Ferguson, MO in business since June Boston Cooking-School Magazine: , Beans: A History.
Oxford:Berg, p. Published by the Texas State Historical Association. Retrieved September 27, Chili con Carne category. Chili con carne. Hidden categories: Use mdy dates from January Webarchive template wayback links. Namespaces Article Talk. Views Read Edit View history. In other projects Wikimedia Commons Wikibooks.