Tried the Dish

I decided last night to give the Pollo al Jerez a try last night. Rousing success and very easy. The prep time took longer than the cook time and the sauce was as I remembered, (and didn't need the butter at all).

I served it with a saffron rice and with some deliciously tiny asparagus cooked in a grill pan till slightly charred. Great paring.

I hadn't seen asparagus that thin in decades. A friend of ours had a two tiered bed of asparagus all across the back fence, some 50 ft. of bed in each tier. When harvest time came she'd bring over a bundle of asparagus so thin, fresh and tender you'd eat it raw or just barely steam it. Then, she'd show up the next day with another bunch. Heaven! Betty died over 25 years ago but I still think of her when the season comes. Betty, here's to you.

Those in SA will understand

Haiku:

Brown snow flurries fall.

Oak trees putting out new leaves.

Webworms to follow.

Ain't the Internet Wonderful?

A number of years ago I had a favorite restaurant in San Antonio called Barcelona. It was a Spanish/Mediterranean restaurant, not far from my house, and with a creative kitchen. Much to my sorrow, it went out of business about ten years ago due to some personal problems the owner was having.

The signature dish was Pollo Jerez--a delicacy of chicken, artichokes, lemon, wine and sherry. Just before the restaurant closed I saw the recipe in a cookbook on San Antonio restaurants, but for some reason didn't buy it. (let that be a lesson!) A few months ago I grew hungry for the dish, so decided to do an internet search for recipe or cook book, and turned up nothing. Finally, a post on our local newspaper's food forum got both the recipe and the title of the cookbook, which was available on Amazon.com, even though long out of print. Ain't the internet wonderful.

I've not made the dish yet, as the right occasion hasn't presented itself, but will this spring. In the meantime, here it is, for your dining delight:

CHICKEN WITH ARTICHOKE HEARTS AND SHERRY
1 lb. boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
1/2 cup flour seasoned with salt and pepper to taste
2 TBS Spanish extra virgin olive oil
3 cloves garlic, crushed
1/2 tsp ground pepper (or to taste)
1 can artichoke hearts, drained (10-12 hearts)
3/4 cup Oloroso style sherry (rich, sweet, full flavored)
1/2 cup butter (alas, no longer on my diet; I'd omit and use a little olive oil)
1 TBS chopped parsley

Pound each piece of chicken to even thickness of 1/4 inch, dredge in flour and set aside.
Heal olive oil in lage saute pan, add garlic and pepper and cook 30 seconds, add chicken pieces and saute 1 to 2 minutes, then turn. Add artichoke hearts.

Pour sherry into pan (careful, watch that it doesn't flame). Cook a minute or so to evaporate alcohol. (At this point those who don't have to watch their cholesterol can add the butter to thicken the sauce.) Add parseley, allow sauce to simmer and reduce slightly.

Serve with Saffron Rice and fresh vegetables, good bread, and a very nice wine.


Salud!

And, if the prior owner of Barcelona's stumbles across this site, thank you for this dish. I pray that the troubles that caused you to close have long passed and that you have been blessed with joy and gladness, for you gladdened the souls of many.

My Trip to the Holy Land

I returned a week or so ago from a trip to the Holy Land---Santa Fe, New Mexico. May not be THE Holy Land most people think of, but it is holy for me. There is something about the blue skies, the red hills, and the chile--the wonderful, succulent, piquant chile, be it red or green--that satiates my appetites for beauty and flavor. God is good to have made this place, and put it close enough to Texas so I can make it there.



I awoke this morning with a hunger for red chile enchiladas, probably because the recent norther brought the blue skies and dropped the temperature to the level I associate with a gorgeous New Mexican day. We have a wonderfully easy recipe that we are making tonight for enchiladas, which we got in the village of Chimayo. Sometimes we make it with chicken, but our absolute favorite way is to use a roasted turkey breast. Some HEB's carry roasted turkey breasts and they, or their roasted chickens, make for a quick, easy and tasty short cut. With Thanksgiving on the horizon, you might consider this recipe for any leftovers and, be creative.

So, in homage to my religious namesake, and in thanks for the many graces received on my trip, my first post is a recipe for Chimayo Chile Enchiladas.



The recipe comes from El Potrero Trading Post, who will ship Chimayo chile. They carry red and green, hot, medium and mild, (we're using the mild) so suit your tastes. Call them at 505-351-4112 and tell them Brother Pasqual sent you. They won't know who you're talking about, because they don't know me, but they might want to know someone out there is thankful for blessing us with their chile and recipe.



6 TBS ground red chile

2 cups chicken stock (or water)

2 cloves garlic

2 TBS cooking oil

1 Tsp cumin

Salt to taste

2 TBS Flour



Presoak chile in stock for 20 minutes. Saute garlic in oil, add flour and brown by pressing fjour flat in skillet. Add stock and chile and remaining ingredients. Stir until lumps dissolve.



For enchiladas: soften corn tortillas in red chile sauce by dipping and place on a dinner plate. fill with shredded turkey (and optional ingredients like onions, grated cheese, spinach, whatever sounds good), roll, place side by side in a casserole, cover with more sauce and bake for 20 minutes at 350 to warm everything up. Sprinkle with Queso Fresco and serve. OR, you can make a layered version by layering the tortillas, fillings, sauce, tortillas, fillings, sauce.



Pair it with a tomato-avocado salad, some black beans, and a hearty red wine or Mexican or New Mexican beer. Salud.