Chiles Toreados And a cooling bowl of tomatoes

Chiles Toreados have an amazing flavor! These are a great addition to any Mexican meal, but if you planning to feast on these, serve with a bowl of cut up salted tomatoes.

Olive oil

10 jalapeño pepper
Salt
Sweet summer tomatoes
Chopped cilantro

Place the peppers to roast on a shallow sheet in a hot oven til they blacken. Turn 1/2 through while blackening. Take fry oven to cool while you prepare the tomatoes.

Chop medium or large tomatoes to bite size bit. Salt.  Drizzle with a good oil. Garnish with cilantro.

Serve both in bowels

Saveur’s Sumac Roast Chicken with Lemon and Garlic

 Cookbook author Suzanne Zeidy cooks this juicy chicken—rubbed all over in bracing, floral sumac—in a rotisserie, although an oven yields equally delicious results. Allow at least 24 hours for brining the chicken.

½ cup kosher salt, plus more

½ cup sugar

2 Tbsp. black peppercorns

10 rosemary sprigs, divided

10 thyme sprigs, divided

2 medium heads of garlic, papery skins discarded, plus 5 cloves (4 smashed, 1 finely chopped)

4 medium lemons, thinly sliced, divided

1 whole chicken (about 3½ lb.)

2 Tbsp. ground sumac

1 Tbsp. finely grated lemon zest

Freshly ground black pepper

¼ cup olive oil, divided

Marinate the chicken: In a small pot, bring 4 cups of water to a boil. Remove from the heat and stir in ½ cup kosher salt, sugar, peppercorns, 5 of the rosemary sprigs, 5 of the thyme sprigs, the smashed garlic, and the slices from 3 of the lemons. Pour into a large bowl, add 8 cups of cold water, then submerge the chicken in the brine, cover with plastic wrap, and refrigerate for 12–36 hours.

Position a rack in the center of the oven and preheat to 400°F. 

On a sheet of foil, place one of the heads of garlic, then drizzle with 1½ teaspoons of the olive oil and wrap to enclose; repeat with the remaining head of garlic and transfer to a roasting pan or large rimmed baking sheet.

In a small bowl, stir together the sumac and lemon zest. 

Drain the chicken, discard the brine, and use paper towels to pat the chicken dry inside and out. Using your fingers, gently separate the skin from the flesh and rub the sumac mixture under the skin beneath the breasts, thighs, and drumsticks. Transfer breast-side up to the roasting pan with the garlic bundles.

In a bowl, stir together the chopped garlic and remaining rosemary, thyme, lemon slices, and olive oil. Stuff the cavity with the rosemary, thyme, and lemon, then rub the outside of the chicken all over with the oil mixture and season with salt and black pepper to taste. Bake until golden brown and a thermometer inserted into the thigh reads 160°F, about 1 hour 10 minutes. Transfer the chicken to a cutting board (do not discard the pan juices) and let stand for 10 minutes.

To serve, carve the chicken and transfer the meat to a platter, then tent with foil.

 Unwrap the garlic, cut the heads in half crosswise, and squeeze the cloves into the roasting pan. Whisk the garlic into the pan juices, then pour the sauce into a bowl and serve alongside the chicken.

Bay Scallop Ceviche

This is a Mexican favorite. Once the fresh scallops turn opaque from lime or lemon juice, Bay Scallop Ceviche are essentially cooked. Usually takes 1/2 hour.

Bay Scallop Ceviche with red onion, radish, cilantro, lime and poblano peppers blistered a peeled. they are essentially cooked. 

Optionally, you can add fresh pineapple and chives.

Korean Pork Belly

 

1slab of pork belly
Large thumb of Ginger, smashed
Garlic smashed
Water, to cover by 1/2 inch
I whole yellow onion, cut in slivers
1Tsp. Fermented soy bean paste
2 or 3 scallions

Cover then boil on simmer for 1hour.

Drain pork, and dry on paper towels.

Roasting sauce

2 Tbls. Minced ginger
Hot Pepper Paste, Korean Fermented Jang (Gochujang) or bean paste

2 Tbls. Honey

Cut off skin. Coat entire surfaces. Roast at 350 F around 25 minutes so glaze is shiny. 

Serving Sauce

Bean Paste

Ginger

Shredded yellow onion

Sesame seeds

Toasted sesame oil

Serve slices with red lettuce, steamed white rice, Kim she, Hot Pepper Paste, fermented radishes. 

Steve’s Tortilla Soup - Super in winter, Lupi’s Original recipe

This Lupi soup is a favorite for Cinco de Mayo, as not all ingredients were readily available, hence this is my version, and is both warming in winter and delicious.

The skin of the chicken when fried crisp makes for excellent topping for the soup, but pat dry with paper towels.

4 Skinless,boneless Chicken thigh-leg section 
3 large tomatoes cut up or hunts 28 oz diced tomatoes
4 cloves of garlic, crushed (Cooked in spice bag)

2 cans Indian corn or hominy or Delmonte cream style corn

1 poblano peppers, cut up, seeded, torn up(taste, if too hot, use less)

1/2 cup sliced carrot 

1/2  cup celery

2 cans Pinto beans (Bush)

1 1/2 large sweet onion cut up

2 teaspoons Oregano

1 teaspoon Cumin

1 teaspoon Sea Salt (intially, correct seasoning before serving)

1 tablespoon of Paprika for color

Garnish:

Avocado

Tortilla chips
1 tablespoon Cheese (usually Queso fresco or Monterey Jack) per person
1 tablespoon Sour cream
Cilantro

scallions, diced diagonally (optionally)

1/4 Lime slices , one person 

Serve with Sriracha or Texas Pete sauce to those that like it hot. Also, correct seasonings.

Topping

Tortilla strips toasted or cicirones

Cook first ingredient with spices for four hours in water, adding more water if needed during the cooking. Skim surface the first two hours.

Add poblano, celery, carrots, pinto beans, onions, tomatoes, corn and cook a further 60 minutes. Serve with garnishes.

Seckel Pear and Colston Bassett Stilton Cheese with Wine

Seckle Pear

An 18^th-century Pennsylvania farmer (for whom it was named) is credited with introducing the Seckel pear. It is a small, rosy fruit with a sweet, spicy flavor. The Seckel's firm flesh makes it excellent for both cooking and canning. It's available late August through December. It is often called the sugar pear.

The Seckel pear is tremendously tasty and sweet and is the super-star of tasty pears.

Colston Bassett Blue Stilton is certainly one of the finest Blue Stilton you can buy. Known for its consistent high quality and the subtle salty twang brought on by the blue veining. Established in 1913, Colston Bassett has been producing one of England’s finest blue Stilton for a hundred years.

This is the simplest of deserts but certainly one of my favorites. When you taste a sweet, juicy, ripe pear or smell its aroma, it is easy to see why this fruit has been prized for thousands of years. Poets extol the pear’s flavor and beauty and artists celebrate its classic shape and brilliant colors.

Homer, a Greek poet from the eighth century BC, called pears a “gift of the gods,” and many cooks today agree. Pears are incredibly versatile. They are a welcome addition to entrees, breads, salads, appetizers and desserts and are delicious fresh or cooked in a variety of ways.

Colston Bassett Blue Stilton

Pears take on a new character when combined with cheese and wine. The flavor, scent, and texture of each pear variety enhances both wine and cheese flavors, which is why this classic trio holds a place of honor on tables around the world.


Wine choice is up to you: Suggested wine: Sauvignon blanc, Viognier, Gewurztraminer, emerald Riesling, fume blanc, Beaujolais Nouveau.