last night’s dinner underwent some pretty big modifications because:
1. b/c of the aforementioned lack of variety in cuts of meat in this area, i could not find ground chicken. no skirt steak, no ground chicken. what’s a girl to do? i’m not currently in the market for my own meat grinder, either.
2. i wasn’t turning on that oven for ANYTHING. i don’t know what i’m going to do when i go home (texas) in October, if 80 degree weather is putting me down now. geez. just stamp a big “P” on my forehead. stick a fork in me, i’m done.
3. the poblanos at the grocery store this weekend were suck-tastic. the anaheims, however, looked nice, not wrinkly and just plain sick.
so pg 59 (the Chili Suizas Bake) just became Chili Suizas. and it was damn good.
Chili Suizas Bake (original recipe included here, my modifications in parentheses)
3 large poblanos (i used 2 medium anaheims)
2 tablespoons of olive oil (i used more b/c i drizzled my tomatillos and anaheims with oil before i threw them on the grill)
2 lbs. ground chicken (or boneless skinless chicken breast cut into small cubes)
1 onion, chopped (i used maybe 1/2 an onion)
1 jalapeno, chopped (yes.)
4 garlic cloves, finely chopped (2 cloves)
12 or 16 small to medium tomatillos (i used like, 4 for us, tonight, paper husks removed, tossed with olive oil)
1/4 cup cilantro, chopped (a large handful – from my garden!)
2 cups chicken stock (probably, yeah)
2 teaspoons honey (i omitted this totally)
salt and pepper
1/2 cup creme fraiche (yeah the frig right. if i can’t find skirt steak, there’s no way i’m getting creme fraiche. sour cream, bitches)
3 cups lightly crushed tortilla chips (i sliced up some corn tortillas in strips and fried them in my deep fryer)
1 cup shredded swiss cheese (I omitted this)
1 cup monterey jack cheese, shredded (i used all MJ cheese)
Rachael’s recipe uses the oven broiler to char the poblanos. Like I said up there, I threw my oil drizzled anaheims and tomatillos onto the grill outside and charred them. When you’re done charring the peppers, leave ’em in a bowl, cover with saran wrap, let them steam and cool. Scrape off the blackened skin (leave a little bit on though – I rather like it) and chop into small pieces. Let these hang out somewhere else until you’re ready for them. Put your charred tomatillos into the blender and puree. She blends her tomatillos with cilantro and honey, by the way. I did not.
Heat some oil in a pot (if you’re just making chili. To make it like Rachael, use a high sided, ovenproof skillet). Brown the chicken. Add the onion, garlic, and jalapeno. Cook until the onion is softened up a bit. Stir in the tomatillos, then some chicken stock. Salt and pepper this to taste and let it simmer. Pop your peppers into the chili now. Squeeze lime juice all in it, and stir in your cilantro.
At this point, I plated the chili up with a dollop of sour cream (ok a gargantuan dollop. diet be damned tonight. i ate a mothereffing salad for lunch), sprinkled some of that monterey jack cheese, some chopped fresh tomato, and those fried tortilla strips. My version of the recipe ends there.
To make the rest a la Rachael’s original: Backtrack to where you added the peppers. Stir in lime juice. Spoon some plops of sour cream evenly across the top of the chili. Cover the surface with a layer of crushed tortilla chips. Top with the cheeses. Place under the broiler until everything’s all melty and bubbly.
cooking music: various selections from Neko Case’s “iTune Originals,” available for download via the iTunes store. She intro’s a collection of songs, talks about their meaning and why she wrote or recorded them. Niiiiiiice. (say that like Borat).