Click Here
To Go Back To The Beginning


Pork Chili Verde
Enchiladas
Serves 6

INGREDIENTS:

2 fresh Anaheim chilies


1 14 1/2 -ounce can low-salt
chicken broth
1 1/4 cups chopped onion
4 ounces tomatillos, husked,
rinsed, quartered
1 jalapeño chili, seeded, coarsely
chopped
1 garlic clove, chopped
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 cup sour cream


12 6-inch-diameter corn tortillas
Pork Chili Verde , chilled
2 1/4 cups shredded asadero
cheese


2 plum tomatoes, seeded,
chopped  

Traditionally, the tortillas are fried in
oil until soft. We've omitted the oil by
wrapping the tortillas in damp paper
towels and heating them in the
microwave. Serve the enchiladas with
the Ranch Beans and Mexican rice
with tomatoes and onions.


Char Anaheim chilies over gas flame or in broiler until blackened on all
sides. Enclose in plastic bag 10 minutes. Peel, seed and coarsely chop
chilies.

Combine broth, 1/2 cup onion, tomatillos, jalapeño and garlic in medium
saucepan. Simmer over medium heat until liquid is reduced to 1 cup, about
10 minutes. Transfer to blender. Cool to room temperature. Add Anaheim
chilies, cilantro and lime juice. Blend until smooth. Transfer to bowl. Whisk
in sour cream. Season with salt and pepper. (Can be made 1 day ahead.
Cover; chill.)

Preheat oven to 350°F. Lightly oil 15x10x2-inch baking dish. Place 6 tortillas
between 2 damp paper towels. Cook in microwave on high until warm,
about 1 minute. Working with 1 warm tortilla at a time, dip tortillas into
sauce; shake excess sauce back into bowl. Place tortillas on work surface.
Spoon scant 1/4 cup Pork Chili Verde, 2 tablespoons cheese and 1
tablespoon onion down center of each. Roll up tortillas. Arrange enchiladas,
seam side down, in dish. Repeat with remaining 6 tortillas. (Can be made 8
hours ahead. Cover enchiladas, remaining sauce and cheese separately.
Chill.) Top enchiladas with remaining sauce, then cheese.

Bake enchiladas uncovered until heated through, about 20 minutes (or 30
minutes if enchiladas have been refrigerated). Sprinkle tomatoes over and
serve.


New England
Clam Chowder
Yield: Makes 2 quarts

INGREDIENTS:

1 1/4 pound canned clams,
minced, juices reserved
2-3 cups bottled clam juice
2 bacon slices, minced
1 onion, diced
2 tablespoons all-purpose flour
1 bay leaf
1/2 teaspoon thyme leaves,
chopped
1 pound potatoes, peeled, diced
3 cups heavy cream or half and
half
6 tablespoons dry sherry, or to
taste
Salt, to taste
Freshly ground black pepper, to
taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
Oyster or saltine crackers, as
needed

This is the Culinary Institute of
America's version of the American
classic, rich and creamy. Paired with
a salad and bread, it becomes
a hearty meal.  
Drain the clam juice from the minced clams and combine with enough
bottled juice to equal 3 cups of liquid.

Cook the bacon slowly in a soup pot over medium heat until lightly crisp,
about 8 minutes.

Add the onion and cook, stirring occasionally, until the onion is translucent,
about 5-7 minutes. Add the flour and cook over low heat, stirring with a
wooden spoon, for 2-3 minutes.

Whisk in the clam juice, bring to a simmer, and cook for 5 minutes, stirring
occasionally. The liquid should be the consistency of heavy cream. If it is
too thick, add more clam juice to adjust the consistency. Add the bay leaf
and fresh thyme.

Add the potatoes and simmer until tender, about 15 minutes.

Meanwhile, place the clams and cream in saucepan and simmer together
until the clams are cooked, about 5-8 minutes.

When the potatoes are tender, add the clams and cream to the soup base.
Simmer for 1-2 minutes.

Stir in the sherry. Season to taste with salt, pepper, Tabasco, and
Worcestershire sauce. Serve in bowls with the crackers on the side.


Coffee-Rubbed
Cheeseburgers with
Texas Barbecue
Sauce
Yield: Makes 8

INGREDIENTS:

Coffee rub:
1 tablespoon freshly ground
coffee
2 teaspoons (packed) golden
brown sugar
2 teaspoons freshly ground black
pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt

Burgers:
8 slices applewood-smoked bacon
1 pound ground chuck
(preferably grass-fed)
1 pound ground sirloin
(preferably grass-fed)
8 slices smoked provolone,
smoked caciocavallo, or smoked
Gouda cheese (about 8 ounces)
8 potato-bread hamburger

Buns:
8 slices red onion
8 slices tomato
Texas Barbecue Sauce

Freshly ground coffee adds a depth to
the spice rub and brings out the flavor
of the meat. Be sure to keep the rub
recipe handy. The spice rub would also
be great on steaks and chicken.
PREPARATION:

For coffee rub:
Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead.
Store airtight at room temperature.

For burgers:
Cook bacon in large skillet until crisp. Transfer to paper towels to drain.
Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8
patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using
thumb, make slight indentation in center of each burger. DO AHEAD:
Burgers and bacon can be prepared 8 hours ahead. Cover separately and
chill.

Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on
top side of each burger. Place burgers, rub side down, on grill rack. Grill
until slightly charred, about 4 minutes; turn.

Place 2 bacon slice halves atop each burger. Cook 3 minutes.

Top each with 1 cheese slice. Cover and cook until cheese melts, about 1
minute longer. Place burgers atop bottom halves of buns. Top with onion
slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over.
Cover with bun tops and serve, passing additional sauce alongside.