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Apr. 12th, 2019
CHEPIL RICE - Arroz con Chepil
Apr. 12th, 2019 08:24 pmA PATI JINICH RECIPE
CHEPIL RICE - Arroz con Chepil
https://patijinich.com/arroz-con-chepil/
4 to 6 servings
Ingredients
3 tablespoons vegetable oil
2 cups extra long white rice
or white jasmine rice
1/2 cup white onion nely chopped
3 garlic cloves nely chopped
1 to 2 serrano or jalapeño chiles
nely chopped
4 cups chicken broth
1 teaspoon
kosher or coarse sea salt
1 cup chepil or chipilin leaves
or substitute for baby watercress
To Prepare
Heat the oil in a medium saucepan over medium-high heat until hot but not
smoking.
Add the rice and cook, stirring often, until it becomes milky white,crackles and feels heavier as you stir it in the pan, about 3 minutes.
Make room in the center of the pan, add the onion, garlic and chile, and cook for 2 to 3 minutes,
stirring and mixing with the rice, until the onion begins to soften.
Add the chicken broth and salt and stir once. Raise the heat to high, bring to a rolling boil, add the chepil leaves, stir, cover and reduce the heat to the lowest setting.
Simmer 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan.
The rice should be cooked and tender; if it is not, but all the liquid has been absorbed,
add 2 tablespoons of water, cover again, and cook for a couple more minutes.
Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a
fork, and serve.
serve with Meatballs in Guajillo Sauce
Find more recipes on PatiJinich.com © 2010-2018 Mexican Table LLC
CHEPIL RICE - Arroz con Chepil
https://patijinich.com/arroz-con-chepil/
4 to 6 servings
Ingredients
3 tablespoons vegetable oil
2 cups extra long white rice
or white jasmine rice
1/2 cup white onion nely chopped
3 garlic cloves nely chopped
1 to 2 serrano or jalapeño chiles
nely chopped
4 cups chicken broth
1 teaspoon
kosher or coarse sea salt
1 cup chepil or chipilin leaves
or substitute for baby watercress
To Prepare
Heat the oil in a medium saucepan over medium-high heat until hot but not
smoking.
Add the rice and cook, stirring often, until it becomes milky white,crackles and feels heavier as you stir it in the pan, about 3 minutes.
Make room in the center of the pan, add the onion, garlic and chile, and cook for 2 to 3 minutes,
stirring and mixing with the rice, until the onion begins to soften.
Add the chicken broth and salt and stir once. Raise the heat to high, bring to a rolling boil, add the chepil leaves, stir, cover and reduce the heat to the lowest setting.
Simmer 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan.
The rice should be cooked and tender; if it is not, but all the liquid has been absorbed,
add 2 tablespoons of water, cover again, and cook for a couple more minutes.
Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a
fork, and serve.
serve with Meatballs in Guajillo Sauce
Find more recipes on PatiJinich.com © 2010-2018 Mexican Table LLC
Meatballs in Guajillo Sauce
Apr. 12th, 2019 08:43 pmMeatballs in Guajillo Sauce Albóndigas con Salsa de Guajillo
https://patijinich.com/meatballs-in-guajillo-sauce/
6 to 8 servings
Ingredients
6 guajillo chiles stemmed and seeded
2 pounds tomatillos husked and rinsed
3 garlic cloves peeled
1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
2 tablespoons canola or safflower oil
1 1/4 cups finely chopped onion divided
2 pounds ground turkey breast
1/2 cup unseasoned breadcrumbs
1 large egg lightly beaten
1/4 teaspoon freshly ground black pepper
3 cups chicken broth
2 sprigs of fresh epazote or cilantro sprigs, or substitute 4 dried leaves
To Prepare
Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.
Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.
Add the oil and heat over medium heat. Once hot, add 1 cup of the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened.
Meanwhile combine the ground turkey with the breadcrumbs, egg, remaining 1/4 cup onion, remaining 1/2 teaspoon salt, and pepper. Mix together well.
When the tomatillo puree has cooked down stir in the broth, scraping the bottom and sides of the casserole to incorporate any sauce sticking to the bottom and sides of the pan.
Place the ground turkey mixture and a small bowl of water next to the casserole. Wet your hands, and start shaping the turkey into approximately 1 1/2-inch balls. Gently drop the balls into the sauce as you form them. When all the meatballs have been added to the sauce, add the sprigs of epazote or cilantro and simmer over medium heat, uncovered, for 35 minutes. Serve.
https://patijinich.com/meatballs-in-guajillo-sauce/
6 to 8 servings
Ingredients
6 guajillo chiles stemmed and seeded
2 pounds tomatillos husked and rinsed
3 garlic cloves peeled
1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
2 tablespoons canola or safflower oil
1 1/4 cups finely chopped onion divided
2 pounds ground turkey breast
1/2 cup unseasoned breadcrumbs
1 large egg lightly beaten
1/4 teaspoon freshly ground black pepper
3 cups chicken broth
2 sprigs of fresh epazote or cilantro sprigs, or substitute 4 dried leaves
To Prepare
Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.
Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.
Add the oil and heat over medium heat. Once hot, add 1 cup of the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened.
Meanwhile combine the ground turkey with the breadcrumbs, egg, remaining 1/4 cup onion, remaining 1/2 teaspoon salt, and pepper. Mix together well.
When the tomatillo puree has cooked down stir in the broth, scraping the bottom and sides of the casserole to incorporate any sauce sticking to the bottom and sides of the pan.
Place the ground turkey mixture and a small bowl of water next to the casserole. Wet your hands, and start shaping the turkey into approximately 1 1/2-inch balls. Gently drop the balls into the sauce as you form them. When all the meatballs have been added to the sauce, add the sprigs of epazote or cilantro and simmer over medium heat, uncovered, for 35 minutes. Serve.
tsuki_no_bara
https://www.poets.org/poetsorg/poem/decorative-airport-fern-not-what-it-pretends-be
"The Decorative Airport Fern Is Not What It Pretends to Be", Jennifer L Knox
and it takes me a triple-take to realize it’s scanning
me, or something near my ear—that must be it. No plant’s
ever complimented my perfume—wait—there it goes
again. Did you see that? [Time passes, drinks] “Sure, I
remember when I thought you were a fern but you were!
Who could blame me?” I tell the what’s now a magnificent
purple tetrahedron, eggplant-sized cilia straining at its corners, just
a hint of ferniness remains in its fingertips—enough to blush.
We hug goodbye. The scent of flowers lingers around me
the next day. Flying home, a decorative airport fern that really
is a decorative airport fern says, “You smell nice.” I don’t
believe it, but it’s still a happy
ending.
https://www.poets.org/poetsorg/poem/decorative-airport-fern-not-what-it-pretends-be
"The Decorative Airport Fern Is Not What It Pretends to Be", Jennifer L Knox
and it takes me a triple-take to realize it’s scanning
me, or something near my ear—that must be it. No plant’s
ever complimented my perfume—wait—there it goes
again. Did you see that? [Time passes, drinks] “Sure, I
remember when I thought you were a fern but you were!
Who could blame me?” I tell the what’s now a magnificent
purple tetrahedron, eggplant-sized cilia straining at its corners, just
a hint of ferniness remains in its fingertips—enough to blush.
We hug goodbye. The scent of flowers lingers around me
the next day. Flying home, a decorative airport fern that really
is a decorative airport fern says, “You smell nice.” I don’t
believe it, but it’s still a happy
ending.
The Dark Passage
Apr. 12th, 2019 09:44 pm
The Dark Passage, care of The Canterbury Historical and Archaeological Societyhttps://tashasthinkings.blogspot.com/2019/04/