What's your specialty?

[LiveCoug]

Just made Tim's alfredo. It was a hit. Marinated some chicken in fresh garlic and olive oil, grilled em, made some pasta and mixed it up. Tasty stuff! Thanks Tim.

[Mrs. Funk]

Bump. This is a sweet thread.

[YOhio]

Green Chile
3 tablespoons vegetable oil
2 pounds lean pork, cubed
1 medium onion cut into large chunks
1-2 cloves of garlic, minced
salt and pepper to taste
1 28 ounce can whole peeled tomatoes
8-10 Anaheim chiles, roasted peeled, seeded and chopped
2 cups water
1 1/2 tablespoons all-purpose flour
1/3 cup of water
6-8 flour tortillas

Heat oil in a large stockpot. Add pork, onion, garlic, salt and pepper. Saute until pork is browned. Drain juice from tomatoes into stockpot. Chop tomatoes and add to pork with chiles and 2 cups of water. Stir well and simmer covered for 45 minutes. Whisk together flour and 1/3 cup of water until smooth. Add to chile mixture and stir constantly until well blended and slightly thinkened. Cover and simmer for 15 minutes

The chiles are the key, imo. We try to make a trip down to Denver in the fall to get a bushel of fresh roasted chiles which we freeze and use throughout the year. You could probably buy some anaheims at the store and roast them yourself in the oven.

Also, lately I've been browning the pork, onions etc in the stockpot and then transferring everything to a crockpot and adding the tomatoes and chiles etc and letting it slow cook for several hours. Brings out a lot more flavor. The batch I made last night has been in for 10 hours and it tastes amazing.
__________________

I've made this a couple of times. Something to keep you nice and warm as it gets cold.

[Hot Lunch]

I don't think there's anything too special about it, but it has taken me a few years to get it to where I want it to be. Here's an approximation of how I make it:

1/2 stick butter
1 t flour
Small carton of heavy cream or whipping cream (I'm not sure the size. It's smaller than the size of milk we'd get in elementary school, though)
5 oz shredded parmesan (NOT grated parmesan... get a 5 oz. wedge and shred it yourself or get a 5 oz "cup" of pre-shredded)

Make a simple roux by melting the butter in a pan over Medium-High heat and letting it simmer for a moment, then adding the flour and stirring it in until it's dissolved. Let the roux simmer until it's a light brown (30-45 seconds). Add the cream and mix it in. Let it simmer for about 90 seconds or so, only stirring every 30 seconds or so. You don't want to burn it, but you want it to thicken. So stay in control.

When it's thickened a tad, throw in the cheese, leaving maybe 10% of it to be sprinkled on at serving time. Stir in the cheese and let it melt in for about 30 seconds. Serve over pasta with chicken, broccoli, asparagus, anything you want, really. Sprinkle the remaining cheese on top.

That's it. Really simple. No challenge, but so tasty. REALLY cheesy and buttery. No need to salt it, btw, because the parmesan is salty enough. Some variations would be to use pecorino or asiago instead of parmiggiano.

Tim

Tim,

I am giving this a try tonight. I will let you know how it goes. I am pretty excited for it.

[MartyFunkhouser]

Green Chile
3 tablespoons vegetable oil
2 pounds lean pork, cubed
1 medium onion cut into large chunks
1-2 cloves of garlic, minced
salt and pepper to taste
1 28 ounce can whole peeled tomatoes
8-10 Anaheim chiles, roasted peeled, seeded and chopped
2 cups water
1 1/2 tablespoons all-purpose flour
1/3 cup of water
6-8 flour tortillas

Heat oil in a large stockpot. Add pork, onion, garlic, salt and pepper. Saute until pork is browned. Drain juice from tomatoes into stockpot. Chop tomatoes and add to pork with chiles and 2 cups of water. Stir well and simmer covered for 45 minutes. Whisk together flour and 1/3 cup of water until smooth. Add to chile mixture and stir constantly until well blended and slightly thinkened. Cover and simmer for 15 minutes

The chiles are the key, imo. We try to make a trip down to Denver in the fall to get a bushel of fresh roasted chiles which we freeze and use throughout the year. You could probably buy some anaheims at the store and roast them yourself in the oven.

Also, lately I've been browning the pork, onions etc in the stockpot and then transferring everything to a crockpot and adding the tomatoes and chiles etc and letting it slow cook for several hours. Brings out a lot more flavor. The batch I made last night has been in for 10 hours and it tastes amazing.
__________________

To anyone interested in this Harmons has hatch New Mexico green Chiles they are roasting on site at the Orem and South Jordan locations. 26 bucks for a bushel.

Sent from my SCH-I535 using Tapatalk 2

[MartyFunkhouser]

To anyone interested in this Harmons has hatch New Mexico green Chiles they are roasting on site at the Orem and South Jordan locations. 26 bucks for a bushel.

Sent from my SCH-I535 using Tapatalk 2

The roasted green chiles are the gift that keeps on giving. I'm starting to worry that I won't have enough to get me to next year when the new crop comes in.

For Christmas, I made another apple-green chile pie with cheddar crust. I also made some green chile chicken enchiladas.

http://www.huffingtonpost.com/2012/0...n_1917450.html

[Jeff Lebowski]

The roasted green chiles are the gift that keeps on giving. I'm starting to worry that I won't have enough to get me to next year when the new crop comes in.

For Christmas, I made another apple-green chile pie with cheddar crust. I also made some green chile chicken enchiladas.

http://www.huffingtonpost.com/2012/0...n_1917450.html

I have a ton in the freezer. They are awesome.

[Katy Lied]

I'd like to try Chicken and waffles for dinner tonight. I'd make the waffles, but buy the fried chicken to serve with the waffles.

Has anyone ever eaten a chicken & waffles dinner before? What works and what doesnt? What vegetable pairings are there? Any particular condiments or extras to be served with the entre?

[Jeff Lebowski]

I'd like to try Chicken and waffles for dinner tonight. I'd make the waffles, but buy the fried chicken to serve with the waffles.

Has anyone ever eaten a chicken & waffles dinner before? What works and what doesnt? What vegetable pairings are there? Any particular condiments or extras to be served with the entre?

We have done it a few times as my kids love it, but I don't understand the appeal.

No veg pairings. Just waffles, syrup, butter, and fried chicken.

[thesaint258]

We have done it a few times as my kids love it, but I don't understand the appeal.

No veg pairings. Just waffles, syrup, butter, and fried chicken.

That's exactly right, though when I had them at Hash House, they did include sage on the plate. I never really understood the appeal of fried chicken and waffles until I tried it. For some reason, it totally works. Katy, I think your kids will like it.

[clackamascoug]

I'd like to try Chicken and waffles for dinner tonight. I'd make the waffles, but buy the fried chicken to serve with the waffles.

Has anyone ever eaten a chicken & waffles dinner before? What works and what doesnt? What vegetable pairings are there? Any particular condiments or extras to be served with the entre?

When I was a kid my mom would put corn in the waffle batter. It somehow made the waffles "more special."

[old_gregg]

No veg pairings.

duh

[TripletDaddy]

ive never enjoyed it as much at home as I do at roscoes. the only vegetable pairings with chicken and waffles that I have ever seen are greens, but even then that is an add on. Sometimes you can get sweet potato fries with them. roscoes does the cajun butter and I always get a nice tall glass of ice cold Sunrise. yum.

i was in chicago this past summer and found a place that does an excellent chicken and waffle breakfast. might have to head back there again when I go back for work.

overall, making chicken and waffles at home is like making american chinese food at home...it never ever tastes the same or as good as getting it at the dive down the street.

[CardiacCoug]

I thought everybody knew that watermelon goes with fried chicken and waffles. We ate at this place called Yardbird in Miami and they did it right:

http://www.nytimes.com/2012/04/22/tr...-fla.html?_r=0

[MarkGrace]

mmm...Roscoe's.

Floss hoes at Roscoe's, if I want to squirt her, take her to Fatburger. Spent about a week on Venice Beach sippin' cristo-o with some freaks from Frisco!