Green Chili Adobo

From More Mexican Everyday by Rick Bayless

Makes one quart

1/2 head garlic, separated into unpeeled cloves
5 fresh serrano chiles
1 large bunch cilantro, roughly chopped (about 2 cups loosly packed)
1 large bunch flat-leaf parsley, roughly chooed (about 2 cups loosly packed)
1 cup olive oil
2 generous teaspoons salt

Set a large (10 inch) skillet over medium heat. Lay in the garlic and chilies and roast, turning regularly, until soft and browned in spots, about 10-15 minutes. Cool until handleable, then slip off the garlic paper and remove the chili stems (no need to remove the chili seeds.

In a blender or food processor, combine the garlic and chiles with the cilantro, parsley, olive oil and salt. Process, stopping to scrape down teh sides if necessary, until nearly smooth (it should look a little like pesto.) Transfer to a quart size and store, covered, in the refrigerator, where it will last several months.

The Simplest Uses for Green Chile Adobo
1. Toss with pasta and a little grated Mexican queso anejo, Parmesan or Romano
2. Mix into eggs before scrambling or making an omelet
3. Mix into sour cream (and/or mayo) for a dip or sandwich spread
4. Whisk into a simple vinaigrette or creamy dressing
5. Smear over grilled or roasted vegetables like squash/zucchini
6. Drizzle on bean dip or hummus
7. Mix with sashimi-grade raw fish and lime juice for an instant ceviche
8. Stir into meatloaf before baking

Umami Chicken

Adapted from Rick Bayless Facebook Live during Covid-19 Isolation


Ingredients
2 Tb olive or veg oil
2 tea black peppercorns
2 tea Mexican oregano, dried
1/2 tea All Spice
4 small or 2 large chicken breasts
1 white onion, sliced
3 garlic cloves, sliced
4 carrots, peeled, chopped on the bias
1/2 c chicken or veg broth
1/4 c apple cider vinegar
Pickled or jarred jalapenos to taste (around 2 whole)

Directions
Put peppercorns, oregano and All Spice into a morter and grind to a powder.

Add a couple tablespoons of Olive or Veg oil to a skillet, heat to medium high.

Pound chicken flat so that each breast is an equal depth all around. Sprinkle chicken with spice mixture on both sides.

Add chicken to the skillet and cook on both sides until 75% done.

Remove chicken to a plate, add onions and garlic to skillet. Caramelize onions well. Add carrots to skillet and cook until carrots are a bit soft but still crunchy.

Add broth, cider vinegar and jalapenos to skillet. Stir until combined, about 5 minutes.

Add chicken back to skillet. Move chicken to bottom, cover with carrot-onion mixture if necessary. Continue to cook until chicken is done and carrots are the texture you prefer.

Serve and enjoy!

Mariella's World Famous Smoothie

Ingredients

1-2 cups kale, rainbow chard or any green
1 carrot
1 apple
1 orange
1 Tb fresh ginger
1 Tb fresh turmeric
ice

Mix in Vitamix

Tropical Smoothie

Ingredients

1 banana
1/2 green apple
1 carrot
handful of spinach (or other green)
Tb or two parlsey
1/4 cup walnut halves
Tb fresh turmeric or ginger
juice of 1/2 lemon
3/4 cup OJ
ice

Blend in the Vitamix

Beetroot Ginger Smoothie

Ingredients

1 beet, washed and quartered
1 apple, cored and quartered
1 carrot, loosely chopped
Handful of spinach (or other green)
Tb fresh ginger, peeled
couple of ice cubes


Put the ingredients in the Vitamix, add enough water to cover and blend. Do not overblend or the beets will cook.

Porchetta

From: NYT Cooking

Ingredients
1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast, fat trimmed to 1/4-inch thickness
¼ cup chopped fennel fronds
¼ cup chopped fresh rosemary
2 teaspoons chopped fresh sage leaves
5 garlic cloves, grated or mashed to a paste
 Finely grated zest of 1 lemon
1 ½ tablespoons kosher salt
1 teaspoon fennel seed
¾ teaspoon red pepper flakes
½ teaspoon black pepper
¼ cup extra-virgin olive oil

Directions
Step 1
Score skin and fat all over pork, taking care not to cut down to the meat.

Step 2
In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.

Step 3
Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)

Step 4
Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

Chili

Recipe By: KelBel (Genius Kitchen) 

INGREDIENTS 
1 lb ground venison or 1 lb ground beef or 1 lb ground turkey 
2 onions, diced 1 green pepper, diced 
1 tablespoon jalapeno, finely chopped 
1 (14 ounce) cans Mexican-style tomatoes ( like Rotel) 
2 (8 ounce) cans tomato sauce 
2 tablespoons cumin 
2 tablespoons chili powder 
1 teaspoon salt 
1/2 teaspoon cayenne pepper 
1/2 teaspoon paprika ( smoked if you can find it) 
1 (14 ounce) cans kidney beans, drained and rinsed 
1 (14 ounce) cans black beans, drained and rinsed 
1 cup water 

TOPPINGS
sour cream 
cheddar cheese 
green onion 

DIRECTIONS
Cook ground meat with onions and peppers in dutch oven. 
Drain excess grease and add tomatoes, seasonings, and water, bring to a boil. 
Add beans, cover and simmer 1-2 hours. 
Serve with toppings.