Author Archives: dphofnor

Migas

Serves 4

  1. 3tb oil
  2. 6 6in tortillas, cut into 1in x 1/2in strips
  3. 1 onion
  4. 1 red bell pepper
  5. 1-2tb pickled or fresh jalapenos
  6. 8 eggs
  7. 1/3 cup Monterey Jack
  8. 4tb cilantro
  9. Salsa
  10. Sour cream
  • Cook 1-2 in a 12in skillet for 5 minutes. Add 3-5 for 5 minutes.
  • Add eggs and scrape away from sides and bottom of pan until they begin clumping. Reduce heat to low and fold until only slightly wet. Take off-heat, fold in 7-8 and serve with 9-10.
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Dutch apple pie

Serves 8-10

  1. 11-1/4oz flour
  2. 1/2 cup + 1/2tb sugar
  3. 14tb butter, 8tb sliced into 1/4in pieces and frozen for 15 minutes and 6tb melted
  4. 4tb ice water
  5. 4tsp sour cream
  6. 2-1/2lb apples, peeled, cored and cut into 1/4in slices
  7. 1/2 cup cream or melted vanilla ice cream
  8. 1/2 cup raisins
  9. 1tb lemon juice
  10. 1tsp vanilla extract
  11. 1tsp cinnamon
  12. 1/2 cup brown sugar
  • Pulse 6-1/4oz flour and 1/2tsp sugar in processor. Add sliced frozen butter and pulse until it breaks up into pea-sized pieces. Pulse in 4-5, form into a 4in disk, wrap and chill for 1 hour.
  • Meanwhile, toss 6-11 with remaining sugar and set aside for 1-2 hours.
  • Rest dough at room temperature for 10 minutes. Roll out, place into a 9in pie tin wrap and chill for 30 minutes.
  • Meanwhile, combine melted butter with brown sugar and chill.
  • Add apple mixture evenly to tin. Break crumble into pea-sized pieces and top pie. Bake in the lower-middle of a 350 degree oven for 70 minutes. Cool for 4 hours. Serve.

Pork chops roasted with with potatoes and artichokes with balsamic pan sauce

Serves 2

  1. 2 1lb bone-in pork chops
  2. 1/2tsp cumin
  3. 1/2tsp salt
  4. 1/2tsp pepper
  5. 9oz artichoke hearts
  6. 8oz baby new potatoes, halved
  7. 3 cloves garlic
  8. 2-1/2 cups broth
  9. 4 sprigs thyme
  10. 2tb balsamic vinegar
  11. 2tb butter
  12. 1tb chives
  • Season pork with 2-4, sear on each side and set aside.
  • Add 5-6 for 3 minutes. Add garlic for 1 minute. Deglaze with 1-1/2 cups broth and simmer for 5 minutes. Add thyme, top with chops and transfer to a 400 degree oven for 5-7 minutes.
  • Set chops and veggies aside, leaving thyme in skillet. Reduce until almost evaporated. Add remaining 1 cup broth and vinegar and bring to a boil. Remove thyme stems and whisk in butter. Reduce for 2-3 minutes, add chives and serve.

Cheesy mashed potato cakes

Serves 4-6

  1. 2-1/2lb peeled russet potatoes, halved and cut into 1/4in pieces
  2. 1oz parmesan OR 1 cup cheddar
  3. 4tb chives OR 2 scallions
  4. 2 eggs + 1 yolk
  5. 2 cups panko
  6. 1 cup vegetable oil
  • Cover potatoes by 1in, bring to a boil and simmer for 10 minutes. Drain, return to pot off-heat and dry for 5 minutes.
  • Transfer to bowl, mash with 2-3 and yolk and chill for 1 hour.
  • Beat eggs and set aside. Form potatoes into 8 1/2 cup patties and flatten to 3in. Dredge in eggs, dredge in panko and set aside for 5 minutes.
  • In 2 batches, fry in 1/2 cup oil in a 12in skillet for 3 minutes per side, using 2 spatulas to flip. Serve.

Carne adovada

Serves 8

  1. 3oz New Mexico chilies, seeded
  2. 3oz guajillo chilies, seeded
  3. 4 cups boiling water
  4. 5lb boneless pork butt, cut into 1-1/2in pieces
  5. 2 onions
  6. 6 cloves garlic
  7. 4tsp cumin seeds
  8. 4tsp coriander
  9. 1tsp oregano
  10. 1tsp cayenne
  11. 1tb non-blackstrap molasses
  12. Flour tortillas
  13. Limes, cut into wedges
  14. Cilantro
  15. Queso fresco
  16. Sour cream
  • Soak 1-3 for 30 minutes and puree. Reserve 1/2 cup mixture in the fridge and set aside the remaining. Add 1/2 cup water to now-empty container to combine with any remaining mixture, toss with pork and chill for 1 hour.
  • Cook onions for 10  minutes. Add 6-10 for 1 minute. Add 1/2 cup water, larger amount of chile mixture and pork. Cover and transfer to a 325 degree oven for 2 hours.
  • Uncover, stir and continue cooking for 1-1/2 hours. Transfer to stovetop and simmer until thickened, about 10 minutes. Add in reserved 1/2 cup chile mixture and molasses and serve with 12-16.

Yakiudon

Serves 1

  1. 3oz dried udon
  2. 1/2 cup ice
  3. 1tsp oil
  4. 2oz fresh shiitake mushrooms, sliced
  5. Quarter of a small onion, sliced
  6. 1 clove garlic
  7. 3oz baby bok choy, sliced
  8. 1 scallion, sliced
  9. 1tb soy sauce
  10. 1tb water
  11. 1/2tb mirin
  12. 1/4tsp sugar
  13. 1/8tsp white pepper
  14. Sesame seeds
  15. Pickled ginger
  • Cook noodles in 1 quart water. Drain, toss with ice, rinse and dry. Toss with oil and set aside.
  • Meanwhile, cook 4-5 for 5 minutes. Add 6-7 for 2 minutes. Take off-heat, add 8-13 and toss with noodles. Top with 14-15 and serve.