Archive for the ‘Chicken’ Category

So, yesterday was Cinco de Mayo.  This is the holiday held on May 5th that commemorates the Mexican army’s unlikely victory over French forces.  The 5th of May is also when I commemorate my unlikely victory over the Marlboro Army… See, as of yesterday, I have been a non-smoker for 5 years.  Viva me!

I really love Mexican food. I grew up just 10 miles from the Mexican border, where you can’t go for more than a few blocks without finding a  Mexican restaurant or a taco shop. You could find me many a late night ordering a Carne Asada burrito.   Now I live in the Midwest.  People here often ask me what I miss about living in CA. Well, family is always right there at the top of the list, of course….but, a real close second would have to be authentic Mexican food.

So, in celebration of Mexico’s victory over the French and mine over the Marlboro Army, here is what we had as a victory dinner….

I hope you enjoy…  Home Chef Mark
Recipes for the shredded chicken, refried black beans and grilled corn salsa follow the pictures…

Grilled Corn and Salsa (makes 3 cups):

• 2 ears of corn, husked
• 2 tablespoons vegetable oil
• salt
• 1 small red onion, finely diced
• 1 small jalapeno, ribs and seeds removed and finely diced
• 1 (15.5 ounce) can black beans, drained and rinsed
• juice of 1 lime
• 1/4 cup chopped cilantro
• 1/2 teaspoon cumin

Preparation:
Preheat a grill pan or your. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and let it cool. Then hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine.  Let chill for 30min

For the Mexican Black Beans

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 1 large jalapeno, seeded and chopped
• 1/2 teaspoon ground cumin
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14 1/2 ounce) can vegetable  broth
• fresh lime juice
• fresh cilantro, chopped
• 1 cup monterey jack cheese

Preparation:
Heat oil in heavy large saucepan over medium-high heat.

Add garlic, jalapeno and cumin and sauté 30 seconds.

Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher.

Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

Mexican Shredded Chicken

Ingredients:

• 2-3lbs of shredded chicken
• 1 (4 ounce) can tomato sauce
• ¼ cup salsa
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Preparation:
In a medium sauce pan add chicken breasts and tomato sauce. Bring to a boil; add salsa, seasonings, garlic and chili powder. Reduce heat and simmer for 20 -30minutes.

This sandwich is in the top 3 of sandwiches that I love to make.  I have been hooked on Chicken Cacciatore for as long as I can remember.  This sandwich really hits the spot at lunchtime.  It’s full of flavor, hearty and with  a scoop of garlic mashed potatoes it will definitely hold you till dinner time.

Ingredients:

3 large chicken breast, shredded

1 medium red onions, sliced

1 ounce capers

7 ounces mushrooms, quartered

1 teaspoon oregano

1 teaspoon basil

3 ounces sherry wine

3 cups marinara sauce

3 ounces olive oil

1 ounce garlic

Hoaggie Bun

Provolone cheese sliced

Sliced Olives

Directions:

Boil chicken breast till tender, about 40 minutes, allow to cool and then shred.

In a large pan, heat olive oil. Add garlic, onions, and mushrooms. Sauté until onions become tender.

Add capers, oregano, basil, and sherry. Once half the sherry has cooked out, add the marinara sauce.

Add the chicken and reduce by a third.

Add cheese to the hoaggie bun and toast under a broiler
Once toasted fill bun with chicken and top with sliced olives
Serve with favorite side, mine is garlic mashed potatoes or chips and a pepperchini pepper

So, till next time I hope you enjoy my Pulled Chicken Cacciatore Sandwich.

Home Chef, Mark Stroginis