Tag Archives: chorizo

tinga de pollo y chorizo

7 Nov

I’m so ethnic. Fresh off some tacos de buche from Friday night, I was still in the mood for Mexican the next couple days. Since I don’t know where to get pig stomach, I settled for making the lowly chicken thigh. Kind of a sorry follow up. Fortunately, this dish turned out really good and if I do decide to venture down Federal Boulevard someday to find some pigs’ stomachs in some terrifying meat market, I think they will work well with this tinga.
This dish is also for my lovely friend Rachel, who was looking for some one-pot chicken dishes. I used two, but you could do it with one…and a bowl. She also wanted vegetables in it, and there aren’t a ton in here (sorry I’m falling short), but you could add green or red peppers, summer squash, winter squash, or whatever. I probably should have used pumpkin instead of potatoes because I have two sugar pumpkins sitting on my kitchen table, one of which is looking like it wants to get squishy kind of soon. I also have a Cinderella pumpkin on my front porch that I bought on super sale from Whole Foods that I should try roasting. It’s really, really big so it might be stringy? I don’t know, has anyone eaten one before?? What are they like?
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coliflor a la plancha with chorizo

26 Apr

Wondering where I’ve been the past week? Well, I was visiting my friend Samantha in Boston, and eating my body weight in food everyday. I miss that place a whole heck of a lot and it was really fun to go to my old favorite restaurants and jealously try out wonderful, new places. The weather was suitably crappy. Really windy, mostly cold and then rainy as the week progressed. The sun was out just a couple days. I would say that it made it easier to leave, but when my friend and I came back to Denver to finish the vacation, the weather was nearly identical here! Ugh.

Among the wonderful meals at The Abbey, Orinoco, Hungry Mother, Zaftigs, and too many others, the most delicious (as always) was at Toro. It’s a Spanish tapas place in the South End that goes far, far beyond the typical. Yes, you can get patatas bravas and tortilla española, and they’re wonderful there, but you can also get more unusual dishes. Some of the dishes we got were mollejas (sweetbreads with a blood orange sauce), corizon a la plancha (beef heart), and estufada de tripa (an unexpected southeast asian-inspired tripe stew). We also got an unassuming little dish of coliflor a la plancha. We always get it; it’s not super fancy or complicated, but it’s so yummy. “A la plancha” means grilled on a metal plate, basically. So you get a nice, crisp outside to whatever you’re cooking. I’ve roasted cauliflower a whole bunch, but this is slightly different. The cauliflower is cut nice and thin so it cooks through faster, allowing you to get that browning, but also to have it be really tender.

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mini spanish burgers with manchego + garlic aioli

21 Mar

My tapas parties in the past have become something of legend, amongst Joe and me. They weren’t really parties, because we never thought to invite anyone, but still. I’d spend most of the day make tapa after tapa – patatas bravas, chicken and ham croquettes, roasted eggplant dip, potato and leek tortilla, honey almond cakes…. it was an ordeal. A wonderfully delicious ordeal! I keep meaning to have another one, and to actually invite some friends over. But until that time, I’ve settled for less extravagant tapas dinners. This time, the focus was these little, easy mini burgers topped with a few slices of aged manchego cheese and some homemade garlic aioli. I also made some quick roasted asparagus and sautéed mushrooms.

Making aioli or homemade mayo can be a trialing event. I don’t make it very often, so I’m always a little out of practice when I set out to make it. This time was no exception. I actually thought it hadn’t emulsified and gave up all hope, but when I looked at it a bit later saw that it had mysteriously thickened. Hmm. Works for me! If you’ve never made aioli or mayo before, you’re in for a treat. It’s so much better than store bought mayonnaise. Hopefully you won’t have trouble getting the emulsification, but if you do, there are ways to save it. I’ve read a few different ways, but the one that’s worked for me is to whisk another room temperature egg yolk, then slowly add the broken mayo to it. I’ve also found that a hand mixer fitted with the whisk attachments is better than a blender or food processor. (I initially forgot that and used a blender, which was why I think it didn’t properly emulsify at first.) You can also hand whisk!


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