The Art of Manly Cooking: Recipe of the day

[Slash McCoy]

Chicken tortilla soup

Some chicken (half dozen thighs works)
Pack of corn tortillas
4 small cans green chiles
Large onion
Half bunch cilantro, about 1/4 cup chopped
Large can tomatillos
4fresh jalapenos
2 big cans chicken broth
Chicken bouillon to taste
Green tobacco to taste

Brown chicken in some olive oil in your soup pot. Don't worry if it sticks a little. Add chopped onion and cook to soften, then drain off all oil and add stock. Bring to boil and stir the stuck stuff from the bottom of the pot. Cut tortillas in half inch strips and add half to pot. Stale ones are best. Resist the urge to add too much at first because they will thicken the soup so much that it will stick and burn. Stir occasionally. Add chiles. Drain tomatillos, mash them up and add. Prepare jalapenos. Put on latex gloves. Slice them longways in quarters and remove seeds, core, and the last half inch where the stem connects. Chop the remaining flesh up and lightly sautee in olive oil. Drain and add to pot. Cook for another hour then add cilantro and cook for ten minutes. Taste and if you want it saltier add some bouillon. Adjust heat with green tabasco. Serve over remaining tortilla strips.

Options:
Add mashed avocado
Add chopped celery to browning chicken

Oh, you can take those gloves off now. They were to keep the jalapeño oil off your fingers cause it is hard to wash it all away. The prep is needed to reduce the heat and develop the flavor.

You will find the tomatillos in the Mexican food aisle.

 

[Slash McCoy]

1/8 lb bacon, finely chopped
small onion, chopped
1 bunch green onions, chopped, with the tops
2 jalapenos, seeded, cored, and chopped finely
1 pint shucked oysters, drained
6 eggs, well beaten
1/3 lb velveeta cheese or can substitute American slices
Lawry's Season-All, to taste

Slowly fry the chopped bacon while stirring often. The idea is to render out most of the fat but not scorch the bacon. When it is very crispy, drain off most of the fat. Add onions and jalapenos, turn up the heat, and cook until soft and browning at the edges. Add oysters. Oysters will give off liquid as they begin to cook. Keep cooking, stirring often, until the liquid is nearly cooked off. Add eggs. Let eggs set a bit before you stir them, then stir occasionally with lowered heat so they don't stick. Season with Lawry's as needed. Remember it will already be somewhat salty from the bacon. Add cheese, cover, remove from heat. Stir one last time and serve with fluffy flour tortillas.

 

[damooshki]

Chicken tortilla soup

Some chicken (half dozen thighs works)
Pack of corn tortillas
4 small cans green chiles
Large onion
Half bunch cilantro, about 1/4 cup chopped
Large can tomatillos
4fresh jalapenos
2 big cans chicken broth
Chicken bouillon to taste
Green tobacco to taste

I bet it's quite addicting!

 

[Slash McCoy]

I bet it's quite addicting!

ARGH! STUPID SPELL CHECKER! I sent that from my iphone and the spell checker is very heavy handed. I really don't know why they call them "smart phones". Supposed to say "green Tabasco".

 

[bob.e]

Polish Noodles and Cabbage


1 - pound sliced Polish Sausage (Kielbasa or Smoked)
1 - medium onion diced
1 - teaspoon caraway seeds
enough butter to brown above items
1½ -2 cups of shredded cabbage
1 -12-ounce package wide egg noodles
1 - 2 cups sour cream (depending on how moist you want it)
salt & pepper to taste

Brown sausage, onion, and caraway seeds, after browning add shredded cabbage, cover and steam for 5 minutes. Add cooked noodles and sour cream, salt & pepper to taste, cook till heated through.

 

[Slash McCoy]

1/4 lb bacon, chopped
2 cups pinto beans, washed and drained
2 smallish white onions
6 fresh jalapenos, seeded, cored, and chopped
1 lb smoked sausage link, sliced
1 bunch cilantro
Worcestershire to taste
Cholula red hot sauce, to taste

Wash the bacon to remove most of the salt, and squeeze out the water. Fry the bacon in the bottom of your bean pot with gentle heat, stirring often, almost constantly, until it is crisp. Drain off the fat. I save mine for other recipes or for frying eggs. Add 5-1/2 cups water and stir any stuck stuff from the bottom of the pot. Add beans. Bring to a strong boil and remove from heat. Let stand at least 4 hours. Go do something else and forget about them. Or if you have a pressure cooker, continue without this hot soaking step.

Chop one of the onions. Add jalapenos, sausage, and onion. Bring back to boil. For pressure cooker, cook at 15 lbs for 45 minutes and let the pressure drop by itself. For regular pot, reduce to strong simmer and cover, cook for 1-1/2 to 2 hours or until beans are soft. You should not have to add water, but if you do, boil it first in another pot and add only hot water to the beans.

Add seasonings to taste. Mash about 1/2 cup of beans real good and return to pot, to thicken the broth. Chop the remaining onion and the cilantro and add to pot. Bring back to boil and cook uncovered for 10 minutes. Done. Serve with FRESH corn tortillas or white rice or both. Or cornbread. Whatevah.

 

[damooshki]

ARGH! STUPID SPELL CHECKER! I sent that from my iphone and the spell checker is very heavy handed. I really don't know why they call them "smart phones". Supposed to say "green Tabasco".

I knew what you meant. It was even correct in the directions. I just couldn't resist. The recipes sound great though.

 

[Slash McCoy]

1-1/2 lbs peeled shrimp. Not too big... 36/42 to the lb or smaller
1 lb kielbasa or andouille sausage
4 jalapenos, seeded, cored and chopped
1 red onion, coarsely chopped
4 stalks celery, chopped
2 tbsp olive oil
1 tbsp Lea and Perrins Worcestershire
1/4 cup chopped cilantro
Lawry's Season-all, to taste
Cayenne pepper, to taste

Lightly brown sausage, jalapenos, onions, and celery. Don't overdo it... this is supposed to be a clear soup. Add shrimp and stir and cook 3 minutes. Add water to cover all ingredients knuckle-deep. Add Worcestershire. Bring to boil, reduce to simmer for 30 minutes. Add cilantro. simmer 10 minutes. Add Lawry's and Cayenne to taste. Done.

There are a lot of volatile flavors here that do not hold up well when overcooked, so less is more, when it comes to cooking time. I like to have this soup with hot french bread on the side, to soak up some of the broth. This is great for serving before the main course, as a separate soup course, or with a poboy, muffaletta, or other sandwich of that sort.

 

[bob.e]

Your soup sounds good except for the cilantro which I would leave out I read an artical once which said their is a cirtain portion of the population who is genetically pre-disposed to not liking cilantro, to them it tastes like soap, I'm unfortunately one of them. I've learned to pick it out LOL