Tag: main course
Chicken Liver Bistek
Chicken Liver Bistek
I have a huge love for chicken livers. I grew up eating fried livers all the time.This recipe is a Filipino take on liver and onions using chicken livers in a tangy lemon/soy sauce.The most important thing to do when making this recipe is to pat dry your chicken livers before frying. If you don't, they will make the oil spatter like never before. Let me tell you: frying chicken livers naked is not sexy like cooking bacon naked. You will regret it if you do. So pat dry them livers.
Ingredients
- 1 lb chicken livers
- 1/2 cup flour
- 3 tbsp cornstarch
- 1 tsp salt
- 1/4 tsp black pepper
- juice of 1 lemon
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tbsp butter
- 1/2 large white onion thinly sliced
- 6 garlic cloves minced
Instructions
- Mix together the juice of a lemon, soy sauce, and water. Set aside.
- Mix togther the flour, cornstarch, salt, and pepper. Set aside.
- Rinse and wash your chicken livers. Most importantly, make sure you thoroughly pat dry the chicken livers.
- Dredge the chicken livers in the flour mix. Make sure the livers are evenly coated, with any excess shaken off.
- In a saute pan, add 1/4 cup of cooking oil over medium high heat. Add the chicken livers.Make sure to not overcrowd the pan.
- Cook for 4-5 minutes a side. These don't need to be completely cooked through yet since they will be cooked again.
- Drain the livers on a paper towel.
- In another large skillet, saute the onions and garlic in butter over medium heat for 3-4 minutes
- Pour in the lemon soy sauce mixture and bring to a boil.
- Toss the chicken livers into the sauce for 1 minute. Plate and serve.
Plantain Hash and Eggs
Plantain Hash and Eggs
What's crazy to me is that we currently have a whole generation of pot smokers that don't know what hash is and have never had the opportunity to smoke it. They have no idea what hot knives are(the original dab rig). 70% of the world's hash consumption is in Europe. When I was in Amsterdam, I only saw dabs at 1 coffee shop of the 16 I visited. Every single one of them had multiple varieties of hash. Our own dispensaries in the legal states don't even offer hash. You can only make 1 product with the weed plants, and that in this country is dabs/wax/shatter/honey oil, whatever the kids are calling it these days, and not hash. It has become a lost artform here in the states.Today, all the kids want is their dabs and their oil pens. In my personal and professional opinion, these dabs and oil pens are killing people's THC tolerance. When you can't smoke a bowl and get high, that's a problem. Don't get me wrong. I have an oil pen that I really only use if I'm out and about and can't stink up the area with a joint. But that's it. I prefer my bud. I wish there was more of an abundance of hash in the U.S. End of hash rant.So…this plantain hash is a great way to start your day. Despite this dish being vegan if you don't have any eggs with it, is very heavy, but healthy. If you want some spice with it, add in some cayenne pepper. If you want some meat with this, substitute some sausage instead of the beans. Sage or andouille sausage would work well.
Ingredients
- 3 ripe plantains cubed
- 2 cups black beans
- 1/2 medium white onion diced
- 1/2 tbsp smoked paprika
- 4 garlic cloves minced
- 2 green onion chopped
- 2 roma tomatoes diced
- 1 small bell pepper diced
- 1/2 tsp cumin
- 2 tsp boullion powder
- salt and pepper to taste
Instructions
- Cut your plantains into small cubes. In a large saucepan, heat up cooking oil over medium high heat. Saute the plantains for 4-5 minutes. Drain on paper towel and set aside.
- In the same pan, saute the onions, bell pepper, garlic, smoked paprika, and cumin for 4-5 minutes.
- Add in the tomatoes, black beans, green onion, and boullion powder. Cook for 10 minutes.
- Stir in the fried plantains.
- Cook for another 5 minutes
- Serve with fried eggs over the top.
Chipotle Chicken Enchiladas
Chipotle Chicken Enchiladas
This is a simple enchilada recipe with a ton of flavor. The chicken filling is straight forward to make. Here, it's really about the sauce. For making red sauces, tomatoes, garlic, and onion are usually the base, followed by what type of pepper that is going to give it it's flavor. In this case, I used some leftover chipotle peppers that I had. There are 2 ways you can go about making this sauce. You can roast the tomatoes, onions, and garlic before pureeing the sauce; or you can cook the sauce after it's been pureed like I did in the recipe. You will get slightly different flavors depending on how you make it. Neither is wrong,
Servings: 8 enchiladas
Ingredients
- 8 corn tortillas
- 1 tbsp vegetable or canola oil
Chicken Filling
- 1 lb boneless skinless chicken thighs cubed
- 1/2 medium white onion diced
- 4 garlic cloves minced
- 2 tsp cumin
- salt and pepper to taste
- 1 tbsp lard
Chipotle Enchilada Sauce
- 3 roma tomatoes
- 4 chipotle peppers with adobo sauce
- 1/2 medium white onion
- 6 garlic cloves
- 1/4 cup cilantro
- salt to taste
Toppings
- crumbled queso fresco
- sour cream
- cilantro chopped
- green onion chopped
Instructions
Chicken Filling
- Over medium high heat, saute the onions and garlic in lard for 2-3 minutes.
- Add in the diced chicken thigh, cumin, salt, and pepper.
- Cook for 8-10 minutes until chicken is completely cooked through. Set a side.
Chipotle Enchilada Sauce
- Add all enchilada sauce ingredients into a blender or food processor.
- Puree until smooth.
- Add a tbsp of lard to a large sauce pan over medium heat.
- Cook the enchilada sauce for 10 minutes. Set aside.
Chipotle Chicken Enchilada Assembly
- Cook the tortillas in cooking oil on a griddle for 1 minute a side. Drain on paper towel. Put a scoop of the chicken in the middle of the tortilla. Roll it up. Don't lick the edges. This is not a blunt.
- Ladle the sauce over the enchiladas. Top with queso fresco cheese, sour cream, cilantro, and green onion.
