What's Cooking
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7large eggs (cold) 3/4 teaspoon grainy mustard 3 tablespoons mayonnaise 1 1/2 teaspoons cider vinegar (or vinegar of your choice) 1/4 teaspoon Worcestershire sauce Table salt and ground black pepper 1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart cold water and about 14 ice cubes (one tray). Transfer eggs to ice water with slotted spoon; let sit 5 minutes. 2. Peel eggs and slice each in half lengthwise with paring knife. Remove yolks to small bowl. Arrange whites on serving platter, discarding two worst-looking halves. Mash yolks with fork until no large lumps remain. Add mustard, mayonnaise, vinegar, Worcestershire, and salt and pepper to taste; mix with rubber spatula, mashing mixture against side of bowl until smooth. 3. Fit pastry bag with large open-star tip. Fill bag with yolk mixture, twisting top of pastry bag to help push mixture toward tip of bag. Pipe yolk mixture into egg white halves, mounding filling about 1/2 inch above flat surface of whites. Serve at room temperature. To Make Ahead
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Beef Tacos (My
Favorite) Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential. Makes 8 tacos, serving 4 Beef Filling 2 tablespoons vegetable oil or corn oil 1 small onion , chopped small (about 2/3 cup) 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon) 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried oregano 1/4 teaspoon cayenne pepper table salt 1 pound 90% lean ground beef (or leaner) 1/2 cup tomato sauce 1/2 cup low-sodium chicken broth 1 teaspoon brown sugar 2 teaspoons vinegar (preferably cider vinegar) Ground black pepper
8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe) 1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese 2 cups shredded iceberg lettuce 2 small tomatoes , chopped small 1/2 cup sour cream 1 avocado , diced medium 1 small onion , chopped small 2 tablespoons minced fresh cilantro leaves hot pepper sauce , such as Tabasco
1. Heat oil in medium skillet
over medium heat until hot and shimmering but not smoking, about 2
minutes; add onion and cook, stirring occasionally, until softened,
about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook,
stirring constantly, until fragrant, about 1 minute. Add ground beef and
cook, breaking meat up with wooden spoon and scraping pan bottom to
prevent scorching, until beef is no longer pink, about 5 minutes. Add
tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer.
Reduce heat to medium-low and simmer, uncovered, stirring frequently and
breaking meat up so that no chunks remain, until liquid has reduced and
thickened (mixture should not be completely dry), about 10 minutes.
Adjust seasonings with salt and pepper. |
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Frozen Chocolate Mousse Squares 12 OREO Chocolate Sandwich Cookies, crushed 1/4 cup (1/2 stick) butter or margarine, melted 2 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread 1 can (14 oz.) sweetened condensed milk 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted 1 cup thawed COOL WHIP Whipped Topping
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| Sweet and Tangy
Barbecue Sauce Makes about 1 1/2 cups 1 medium onion , peeled and quartered 1 cup ketchup 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 5 tablespoons molasses 1 teaspoon hot pepper sauce , such as Tabasco 1/4 teaspoon ground black pepper 1 1/2 teaspoons liquid smoke (optional) 2 tablespoons vegetable oil 1 medium clove garlic , minced (about 1 teaspoon) 1 teaspoon chili powder 1/4 teaspoon cayenne pepper 1. Process onion and 1/4 cup water in workbowl of food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Strain mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula to obtain 1/2 cup juice. Discard solids in strainer. 2. Whisk onion juice, ketchup, vinegar, Worcestershire, mustard, molasses, hot pepper sauce, black pepper, and liquid smoke (if using) in medium bowl. 3. Heat oil in large nonreactive saucepan over medium heat until shimmering but not smoking. Add garlic, chili powder, and cayenne pepper; cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil; reduce heat to medium-low and simmer gently, uncovered, until flavors meld and sauce is thickened, about 25 minutes. Cool sauce to room temperature before using. (Can be covered and refrigerated for up to 7 days.) |
Chicken Enchiladas
with Red Chile Sauce If you prefer, Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese. 10 enchiladas, serving 4 or 5
1. FOR THE SAUCE AND FILLING: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 1/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside. 2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees. 3. TO ASSEMBLE: Follow illustrations below to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.
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Chicken Fajitas The chicken and vegetables in these fajitas are only mildly spicy. For more heat, include the jalapeño seeds and ribs when mincing. Although the chicken and vegetables have enough flavor to stand on their own, accompaniments (guacamole, salsa, sour cream, shredded cheddar or Monterey Jack cheese, and/or lime wedges) can be offered at the table. The chicken tenderloins can be reserved for another use or marinated and cooked along with the breasts. Serves 4 to 6
1. In medium bowl, whisk together lime juice, 4 tablespoons oil, garlic, Worcestershire, brown sugar, jalapeño, cilantro, 1 teaspoon salt, and 3/4 teaspoon pepper. Reserve 1/4 cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes. 2. Adjust one oven rack to upper-middle position (about 8 inches from heating element) and second rack to lower-middle position; heat broiler. 3. Brush both sides of onion rounds and peppers with 2 tablespoons oil and season with salt and pepper. Arrange onion rounds and peppers (skin sides up) in single layer on rimmed baking sheet. Wrap tortillas securely in foil in two packets, each containing half of tortillas. 4. Remove chicken from marinade and pat dry with paper towels; discard marinade. Heat remaining 2 teaspoons oil in 12-inch nonstick or cast-iron skillet over medium-high heat until just beginning to smoke. Swirl oil to coat skillet, then arrange chicken smooth side down in skillet in single layer; cook without moving chicken, until well browned, about 3 minutes. Using tongs, flip chicken; continue to cook until second sides are well browned, about 2 minutes. Reduce heat to medium and continue to cook, turning chicken once or twice, until chicken is no longer pink when cut into with paring knife or instant-read thermometer inserted in thickest part registers 160 degrees, 3 to 5 minutes longer. Transfer chicken to large plate and let rest 5 minutes. 5. While chicken is cooking, place baking sheet with vegetables in oven on upper rack; place tortilla packets on lower rack. Broil vegetables until spottily charred and peppers are crisp-tender, 6 to 8 minutes. Using tongs, transfer peppers to cutting board. Flip onion rounds and continue to broil until charred and tender, 2 to 4 minutes longer. Turn off broiler and remove vegetables, leaving tortillas in oven until needed. 6. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into 1/4-inch strips and place in bowl with onions. Add 2 tablespoons reserved unused marinade to vegetables and toss well to combine. Slice chicken into 1/4-inch strips and toss with remaining 2 tablespoons reserved marinade in separate bowl; arrange chicken and vegetables on large platter and serve with warmed tortillas. |
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