Author: zambranoworld

Tinga is a classic mexican dish. This is my aunts version…..

Ingredients:

• 2 Chicken Breast (skinless / boneless)
• Chorizo about a pound
• 1 large onion or more
• 2-3 TBSP salted butter
• Small canned Chipotle adobo sauce
• Dried Oregano
• Bay leaves
• Salt

The process

1. Add the salt, oregano, bay leaves and onion to the water and bring to a boil
2. Boil the chicken over low heat in the love for 2 hours or more. Basically overcook it. Turn off and let it sit in water for a good spell
3. Meanwhile
4. Drop 2-3 tablespoons of butter into a sizable deep pan and turn to medium heat. Get it bubbling.
5. Julienne an onion or onion and a half and drop in the butter
6. Saute for a good long while until its soft
7. Meanwhile…..
8. Shred the chicken with a fork, it should be hard to take out of pot.
9. Drop the shredded chicken into the buttery onion and cook over med to low heat for a good 10 min + (u cant overdo)
10. If it feels dry (it will) add stock from the lovely chicken to get it moist, it should taste amazing. Dont be shy, you cant go wrong
11. Meanwhile
12. In a separate pan fry about 3/4 lb of chorizo
13. When done frying, separate chorizo from fat (to a point, this is still a tbd, might need the fat) and mix into the chicken butter onion love
14. Work for a bit
15. Mix in 2-3 tbsp of the adobo sauce
16. Simmer. and work the taste… you may need more adobo, or more stock or if it got too hot you will need tomato sauce to cut the heat

Serve on a tiny taco tortilla with crumpled mexican casero cheese, shredded cabbage and lime.

 

booom

Ingredients:

• Peas
• Carrots
• Onions
• Cabbage 
• A protein (steak/pork ideal) 
• Eggs
• Fish sauce 
• Soy Sauce
• Japanese bbq sauce or any kind of flavor sauce (optional) 
• Day old cold hard rice
• Olive oil
• Salted Butter
• Salt
• Very large pan

 

Process:

1. Dice up your protein, set aside. I prefer a medium rare to rare steak. 
2. Dice up vegetables. Carrots small, onion julienne, cabbage thin and long. You can use anything. Add salt if you want..you will want.
3. Saute onions and carrots in a very small amount of olive oil, less than you would think 
4. After a while add the frozen peas. Just to warm through. 
5. Next add cabbage, not too much, sautee for a bit 
6. Add soy sauce and fish sauce, not too much of either. Only a few dashes of fish sauce. Work it for a few.
7. Push veggies to the side of your very large pan. Very large pan is key
8. Add your diced med rare steak to the open side
9. Fry for a bit, will get a little love…
10. Stir together… set back to side..
11. Lay down a touch of salted butter on open side…put the cold rice on it spread evenly. “Fry” for a bit 
12. Now mix all together… let it meld for a bit. 
13. Push back again to one side.. Turn up heat on open side
14. Drop 2-3 -4 eggs, let them over cook sunny side up then flip over on to the rice side and mix up. 
15. Boom…use japanese sauce for extra flavor but very little

• 4 tbsp brown sugar
• 2 tbsp paprika
• 2 tbsp garlic powder 
• 2 tsp onion powder
• 2 tsp dry thyme
• 2 tsp dry mustard
• 3.5 tbsp salt
• 1 tsp white pepper 
• 1 tbsp ground coriander

Light olive oil on salmon so rub adheres, hefty amount of rub. Ideally an hour or two before but real time works. 

A take on the Lugar approach. Entirely about process and runs contrary to everything you have ever learned. This is ideal as a shared appetizer since its so rich and flavorful.

Ingredients:

• Prime NY steak on the very thick side, at least a 20 oz’er
• 1.5 tablespoons salt
• approx 3 cloves of garlic (1 tablespoon+ when mashed)
• 3 tablespoons melted butter 
• 1 tablespoon+ Worcestershire 

Process:

1. Crust your steak with coarse salt and pepper. Room temperature it for 6 to 8 hours. This is key, nothing will go bad….don’t believe the vegans
2. Create the butter sauce by mixing the melted butter with the garlic and Worcestershire. I create the paste by pressing garlic then mashing it with about a teaspoon of salt with the side of a knife. 
3. Get your grill to at least 550 degrees by turning on all your burners (back+sear+grill)
4. Put the steak down on the very hot grill. I always use the sear side of the grill. It will start to burn and smoke immediately since fat is dropping straight into fire. Look away.
5. At the same time put a cast iron on the cooler (still super hot) part of grill to prime it 
6. Do about 60-90 seconds each side. Then pull off, it will still be rare inside and ideally charred on outside with a lot of that fat rendered/burned the hell off.
7. Put steak on a cutting board and cut in 1/2″ to 3/4″ strips. but keep the steak pressed together when you are done cutting. 
8. Transfer the steak in one “piece” to the cast iron skillet which you are treating very carefully and have taken off the grill
9. Spoon the butter into crevasses of the held together slices and put back on the closed grill that we need to be 550-600 . 
10. Cook for about a minute. Its cooking very fast at this point because it’s already hot and the grill/oven is super hot. Check the doneness visually by looking at / cutting into a piece. Pull when still between rare and medium rare (closer to barely rare) because it’s still going to cook
11. Pull quickly out of skillet and onto a serving platter. Spoon butter from the pan back into those crevasses. 

Do: room temp the steak, use very thick steak

Don’t: Overcook or under-char

This is the mother of all healthy breakfasts. There are a million ways to make this online. All wrong. Mine was forged in the heat of weekend battle manning the griddle at a very large and very busy Bagel Bakery. As always, process is everything.

 

• 5 eggs
• One half white onion
• A touch olive oil
• Lox, typical 4 oz package
• Creme fraiche

The process

1. Lightly whip the eggs in a cup, breaking up the yolks but not much farther than that. Set aside.
2. Heat a very small smidge of good olive oil in a non stick egg pan
3. Dice the onion and drop in the pan. Get it to almost translucent. No more than 3-4 minutes over low to medium heat.
4. Lower heat and pour in the eggs. Let it chill, don’t stir.
5. When you get to a happy place stir a bit and flip. Until 80% done
6. Tear the salmon into  pieces and drop into the egg mix as you take off of the heat, with one small stir/flip. You do not want to cook the salmon at all.
7.  Move to a serving plate quickly so it doesn’t keep cooking.
8. Hit with a few dollops of creme fraiche across the eggs.
9. You can then have additions on side or sprinkled on like: thyme, capers, green onion….or nothing. If you use, pick one, don’t overdo

DO:

• whip the eggs a tiny bit
• use low heat

DON’T:

• Cook the salmon AT ALL
• Use too much oil
• Overcook the onions, keep em freshish

A Filipino comfort food classic. This is a take on an NYT recipe w key difference being the crisping of the chicken up front to render fat and the use of Guajillo peppers which we often have in PV Mexico

Ingredients:

1 cup coconut milk
1⁄4 cup soy sauce
1 1⁄2 cup rice vinegar
12 garlic cloves, peeled
4 whole guajillo peppers
3 bay leaves
1 1⁄2 teaspoons freshly ground black pepper
3 to 4 pounds bone in and skin on chicken thighs

2 tablespoons brown sugar

Process:

1. Combine everything into a marinade in a 2 gallon freezer bag and marinade overnight or at least 8 hrs
2. Remove chicken and drip dry.
3. In a large skillet, fry the thighs skin side down first to render fat. Then flip over to crisp the non skin side. About 3-4 minutes high heat on skin side, then 2 mins flesh side then another 2 or so on skin side. You should end with crispy skin
4. Cut the peppers in half to free up the love.
5. Put the chicken into a flat Le Creuset side by side and pour the marinade love with all the chunkage into  it.
6. Cook medium low for about 30 minutes. Moving the thighs around so they cook evenly. Move the chiles around so they are in the liquid
7. At about 25-30 minutes, take out chicken and put skin side up on a foil covered baking sheet.
8. Broil until the skin is super crispy. Once crispy turn off oven and leave in warm oven.
9. Meanwhile turn up the marinade in the Le Creuset to medium and cook way down to sauce level. Once you reach sauce level, remove chiles and bay leaves, squish the garlic cloves in the sauce
10. Pour over chicken and rice

Ingredients:
1/2 jar Tartufata sauce (100 grams)
1 tbsp butter
1 small onion (minced)
1/2 cup heavy cream
salt and pepper
white wine
2 tbsp Kosher salt
1 box ETTO Trombe Pasta
Sauce Preparation
1. In a medium size saucepan, saute onion in butter until translucent
2. Add a splash of white wine
3. Then add 1/2 jar Tartufata sauce
4. Stir in 1 cup of heavy cream until blended

Pasta Preparation
1. Boil water for pasta then add 2 tbsp of Kosher salt
2. Add the pasta and cook to al dente
3. Remove from the water with a slotted spoon and add the pasta directly to the pan with the sauce.
4. Stir pasta and sauce together while adding small amounts of pasta water (1 ladle at a time as needed) until all the pasta is sauced with a glistening shine.