Thanks to the girls for cooking dinner for fajitas.
We (Renee and I) were outside working on the cars/trucks.
My palette
Chicken and beef fajitas with fresh guacamole.
The feast preceding Canasta, we (either Renee/Justine and I) vs. Kaila and Diane , won 2 of 3 games !!!!!! YEA!
At least two servings depending how it’s served.
Items on hand:
2 chicken legs (drum sticks only, no thighs)
green pepper
onion
garlic
celery
diced tomatoes
mushrooms
frozen assorted fish (paella) mix *
herbs, as desired
proportions : you want to highlight the vegetables (garden fresh if possible) and mushrooms in this dish.
*this is a warehouse club item, frozen assorted pieces of fish, shrimp, crab etc.
With a sharp knife cut the thick lower portion of the chicken leg parallel to the bone and flatten somewhat (leave attached to the bone for flavor).
In a medium stock pot with oil, butter,etc, brown the chicken legs, season with salt and pepper if desired.
Now remove the legs from pan and sweat onions, celery, for several minutes. Season and add oil if needed.
Add tomatoes and cook for several minutes, then add green pepper, garlic and hot stock with about an inch to cover.
Simmer, covered, about ten minutes, taste and adjust per your taste.
Add fish and simmer a couple of minutes and add a good amount of sliced mushrooms to bulk out the mix.
Add additional stock if needed to immerse all the ingredients. Again, season to taste and simmer till all is completely heated through and melded.
Remove from heat and let stand 10 minutes.
Now how you eat it is up to you, alone it’s similar to a bouillabaisse, you can slice the chicken and remove the bones or leave them as is and serve in a bowl and eat the meat from the bones a la caveman.
Other suggestions:
Additions:
Garnishes:
sides:
beverage pairing : your suggestion?
Adapted from an Avec Eric recipe
sort of a minestrone soup, made the broth yesterday, finished it today. With some bread a complete meal. chicken,sauteed carrots, orzo, tomatoes,peas, mini meatballs, green onions, oregano, etc.
ran the smoker tonight, a moonlight finish, whole brined and rubbed chicken ,3 hrs smoked on vertical roaster, oak and hickory wood pellets added to charcoal. also smoked a small amount of salmon.
If you have cooked mac and cheese before you will know the measurements….
pasta (elbows)
diced bacon
diced onion
diced celery
diced garlic
diced green pepper
diced cooked chicken
olive oil
butter
flour
milk
stock
american cheese
Asiago cheese
egg
crushed crackers
cook macaroni in salted water, drain and return to a large pan.
Saute the diced bacon to render some fat add the rest of the diced vegetables and cook till tender adding olive oil as needed. Add the diced cooked chicken, heat through and season to taste. Add it to the large pan of macaroni. In the same pan that was used for saute, melt butter, add flour to make a roux. Whisk in the stock and milk and heat till it starts to thicken. While still heating add the cheese(s). Temper and add the egg to the sauce. When completed mix the sauce and pasta together.
Turn into a rectangular baking dish and top with crushed crackers. Extra mixture can be frozen for later use.
Bake in a moderate oven till bubbly and switch to broil and brown cracker topping. Let cool slightly and serve.
Cut through the mac and cheese flavor with a demitass cup of strong turkish coffee.
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