Maier's Ranch |
Retreat Center In The Wine Country
2 egg yolks
1 tsp Dijon mustard
1 clove garlic, minced
1 cup Elysian Isle Gourmet Avocado Oil
1/2 cup light olive oil
lemon juice (to taste)
salt and freshly ground pepper
Place the egg yolks in food processor
with mustard and garlic, blend until it
becomes slightly aerated.
Slowly drizzle the oils in when complete.
Season and adjust taste with lemon juice.
Use as a dipping sauce, antipasto etc.
The Surprising Way to Keep Avocados Fresh That Will Blow Your MindNo saran wrap or plastic bags necessary
PUEBLA CHICKEN AND POTATO STEW
Tinga Poblana de Pollo y Papas
Active time: 40 min Start to finish: 1 hr
2 lb chicken thighs (with skin and bone)
6 cups water
1 large white onion, quartered
2 teaspoons salt
2 garlic cloves (not peeled)
1 (14-oz) can whole tomatoes in juice
4 teaspoons chopped canned chipotle chiles in adobo*
1 teaspoon dried oregano (preferably Mexican)
1 (1 1/2-oz) link dried Spanish chorizo*
(spicy cured pork sausage), finely chopped
1 tablespoon vegetable oil
1 lb boiling potatoes
2 oz crumbled queso fresco*,
ricotta salata, or farmer cheese (1/2 cup)
Accompaniments: avocado slices;
warm corn tortillas
Bring chicken, water, 2 onion quarters, and
1 teaspoon salt to a boil, covered, in a
4- to 5-quart pot over moderately high heat.
Boil 10 minutes, then remove from heat and
let stand, covered, until chicken is just cooked
through, about 10 minutes.
Transfer chicken to a plate, reserving broth
with onion. When cool enough to handle,
coarsely shred chicken, discarding skin and bones.
While chicken is cooking, heat a dry
well-seasoned small cast-iron skillet over
moderate heat until hot, then brown garlic
and remaining 2 onion quarters on all sides,
turning with tongs, about 5 minutes.
Peel garlic and transfer with onion to a blender.
Add tomatoes with juice, chiles, and oregano,
then purée until smooth.
Cook chorizo in oil in a 12-inch heavy skillet
over moderately high heat, stirring, until fat is
rendered, about 2 minutes.
Carefully add purée (it will splatter and steam)
and cook, stirring frequently, until thick,
about 10 minutes.
Peel potatoes and cut into 3/4-inch pieces,
then add to reserved broth with remaining
teaspoon salt. Simmer, covered, stirring
occasionally, until potatoes are almost
tender, about 10 minutes.
Add potatoes and onions to chorizo mixture
along with 2 cups broth
(save remainder for another use).
Stir in chicken and simmer 10 minutes.
Serve sprinkled with cheese.
*Available at Latino markets and some
specialty foods shops.
Makes 4 servings.
Stephen Gibbs, executive chef of Hands On Gourmet, a team-building cooking event company based in San Francisco, has tried it all when it comes to keeping his avocados green. Here he shows the results of his testing of the most commonly used approaches: lemon juice, plastic wrap, tap water, and red onion.
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