#creamy green chile sauce

[ask-shadowblaze]

Latin American - Chicken Enchiladas with Creamy Green Chile Sauce

Corn tortillas stuffed with chicken and cheese and baked in a sauce flavored with hot green chiles. Adapt the quantity of chopped chiles to your preferences!

[auna-blog]

Chicken Enchiladas with Creamy Green Chile Sauce Corn tortillas stuffed with chicken and cheese and baked in a sauce flavored with hot green chiles. Adapt the quantity of chopped chiles to your preferences!

[pixelfoodie]

Chiles en nogada or stuffed poblano chiles in walnut sauce is a star dish of the Mexican Independence Day, celebrated every year on September 16. Poblano chiles are large, heart-shaped peppers with thick walls, great for stuffing, and characterized by their flavors which can range from mild to hot.

The dish was invented in 1821 by nuns from the city of Puebla who wanted to make a meal using local ingredients that were in season, as a symbol of appreciation for the Mexican General Augustin de Iturbide. It consists of a mixture of ground pork meat and dried fruits, stuffed in poblano chiles that are covered with a creamy walnut sauce and decorated with parsley and pomegranate seeds on top.

The dish is available only during that short season of the year, specifically in September, when the chiles are the greenest, the pomegranates ripe and red, and the walnuts just picked from the trees. Chiles en nogada boasts its unusual ingredients for a reason - they represent the colors of the Mexican flag - white, red and green, making the dish as patriotic as it can be.

When consumed, the dish releases intense aromas of cinnamon, apple, pear, walnuts, and almonds, contrasted with the strong flavors of pork, garlic and onion, complementing each other in this delicious, festive dish.

src.: https://www.tasteatlas.com/chiles-en-nogada

[xpuigc-bloc]

Exquisite esquites

By Mia Leimkuhler

If I were mayor of Picnictown, every picnic would have the following: a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. The esquites are essential because my favorite outdoor corn is elotes, but they don’t travel nearly as well as esquites. (The laws of Picnictown consider how easy it is to carry your picnic things on public transportation.)

This is barely a compromise, though, because Kay Chun’s esquites capture all the beloved and balanced elements of elotes: sweet summer corn, tangy lime, creamy cotija (and crema), spicy ancho chile. The smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. Perhaps the most enticing part of the recipe is this note from Kay: “Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.” Picnictown loves a resourceful pasta salad.

More picnic decrees, because it’s the first day of summer! Make Zainab Shah’s sheet-pan chicken tikka thighs ahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. Ali Slagle’s green bean salad with dill pickles and feta is perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (For even more lovely, easy picnic ideas that travel well, check out this recipe collection.)

Every June, the summer produce flows into and overwhelms my corner grocery store, and every June I am positively giddy about it. Right now the shelves are buckling from so many cherry tomatoes, and I’m doing my part with salad e-shirazi, basil and tomato fried rice and salmon and tomatoes in foil, a five-star, five-ingredient dinner from Mark Bittman.

I am trying to be more adventurous with my vegetables, branching out and bringing home goodies I don’t usually cook. I’ve never really loved bitter melon (I’m not alone), but I do like bitter things — extra dark chocolate, dandelion greens, Campari. So I’m going to try this stir-fried bitter melon with eggs, a recipe from Chutatip Suntaranon (known as Nok) adapted by Cathy Erway.

The creamy scrambled eggs, salty soy sauce and molasses-y brown sugar will mellow out the harshest edges of the bitter melon. And I trust Nok — I’ve had the pleasure of dining at Kalaya, Nok’s restaurant in Philadelphia, and Nok never misses.

Lastly: It’s hot out there, and I’d like to give you an excuse to stand in front of the open refrigerator after a long afternoon in Picnictown. Here’s Lisa Donovan’s new recipe for buttermilk tres leches cake, which is best served extremely chilled, straight from the pan. I interpret this as spooning giant mouthfuls of cold, creamy cake into my mouth while bending into the fridge, but if you’d like to use plates and forks and a table, by all means.

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#the new york times #cooking

#mia leimkuhler #picnic #kay chun

#make zainab #matk bityman

#cathy erway #nok #lisa donovan

#sheer-pan chicken tikka thinghs

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#olaf peterson #de tot

[foodmyheart]

My wife made blue corn tortillas today and we collaborated on these enchiladas. Smoked chicken, jack cheese, roasted green chile. A creamy cilantro ranch sauce. Fresh Hatch chile pico de gallo. Esquites on the side. Source: https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart

[sad-space-dad-and-co]

[ 07 / 14 / XX23 ]

Louie here. Due to unforeseen circumstances regarding Olimar’s current drawing obsession, he hasn’t posted today. So, I decided to take the opportunity to share my latest culinary creation: Almond & Tomatillo Bulblax Tongue! For a hearty meal sure to perk up even the grouchiest of grub-dogs, follow these very simple steps. First, you’ll need to gather these ingredients: 0.03 lbs emperor's tongue or 1 dwarf bulborb tongue 1 Pikpik brand carrot 1 celery stalk 1 onion (the real kind) 2 garlic cloves (or flarlic, if you’re feeling particularly homesick) 3 cloves 1 tsp oregano 2 bay leaves 1 tsp peppercorns 4 pasado chiles ¼ cup raisins 4 cups cooked or canned tomatillos 4 green shallots ¼ cup fresh coriander, chopped (opt.) ½ cup white almonds ¼ cup roasted sesame seeds 4 Tbsp lard or olive oil Now, you’ll need to: 1 Put the tongue in a pan of cold water and soak for 15 minutes. Discard the water. 2 Refill with a generous amount of cold water. Bring to a boil and skim. 3 Add carrot, celery, onion, garlic, cloves, oregano, bay leaves and pepper. 4 Reduce heat to medium-low, cover and cook slowly until the tongue is tender when a small knife is inserted (2-3 hours). Turn off the heat and let rest for 2 hours. 5 Place the Pasado chilies and raisins in a bowl and barely cover with warm water. 6 Remove the tongue and discard the rough skin. Strain the broth and set aside. 7 Drain the cooked tomatillos and put in a blender with the drained chilies and raisins. Add shallots, fresh coriander, almonds and ¾ of the sesame seeds. Pour 1 cup of broth and reduce to a creamy sauce. If needed, add more broth to achieve the desirable consistency for coating. Taste and add salt if necessary. Heat a pan on medium. Pour in oil and then the sauce. Cook for 5 minutes. Taste and correct for salt. 8 Cut the tongue into attractive slices then poach in the sauce for 5 minutes to reheat. 9 Place the tongue and sauce in a large dish, garnish using the remaining sesame seeds. Provided you did like I told you, you should now be ready to enjoy to your heart's content. Now if you'll excuse me, I have to make sure Olimar hasn't worked himself to expiration. I wonder what goes on in the minds of people who forget to eat... Probably nothing I'd want to see. [Mod note: credit to Spicetrekkers for the human recipe]

[dreaminginthedeepsouth]

THE 12 MOST UNFORGETTABLE DESCRIPTIONS OF FOOD IN LITERATURE

Haruki Murakami’s stir fry, Maurice Sendak’s chicken soup with rice—only the most gifted writers have made meals on the page worth remembering.

By Adrienne LaFrance for The Atlantic

In literature, references to eating tend to be either symbolic or utilitarian. Food can indicate status or milieu (think about all those references to Dorsia in American Psycho), or it can move the plot forward (Rabbit Angstrom’s peanut-brittle habit in John Updike’s final Rabbit book). Even in the hands of the greats, food scenes can seem less than central to a story, more filler or filigree than substance. There are exceptions, however—moments in which food unlocks a higher story form. Here are 12 of my favorites.

>>>>>

In addition to having one of the best opening lines of any novel ever, “The Wind-Up Bird Chronicle”contains some of the most memorable meals in all of literature. In a novel that is all surreality, darkness, and rabbit holes, Murakami’s simple descriptions of sustenance have an almost metronomic quality—the only thing anchoring the story to reality as it slips away from its main character, Toru—while setting the tempo for a strange, unfolding mystery:

“At noon I had lunch and went to the supermarket. There I bought food for dinner and, from a sale table, bought detergent, tissues, and toilet paper. At home again, I made preparations for dinner and lay down on the sofa with a book, waiting for Kumiko to come home … Not that I had any great feast in mind: I would be stir frying thin slices of beef, onions, green peppers, and bean sprouts with a little salt, pepper, soy sauce, and a splash of beer—a recipe from my single days. The rice was done, the miso soup was warm, and the vegetables were all sliced and arranged in separate piles in a large dish, ready for the wok.”

Such scenes show up repeatedly in Murakami’s work. Every time, the effect is somehow both mouthwatering and unnerving. Note the simplicity of the menu, the methodical preparation, the sense of time and of waiting. Murakami’s descriptions of food do exactly what his novels do best—they take the mundane and make it somehow magical, take the real and warp it into a dream.

+

“Under the Jaguar Sun,” by Italo Calvino

Calvino’s particular skill is his dreamer’s eye, his ability to make stories of incredible lightness out of a too-complicated world. In “Under the Jaguar Sun,” a collection of three short stories that engage the senses, he describes the act of cooking as “the handing down of an intricate, precise lore.” Each dish can be a kind of story that reflects the person who eats it—one that attaches a meal to the ancestral. (Anyone who has tried to interpret her Italian grandmother’s handwritten recipes will see the humor and the profundity in this kind of bequeathed knowledge.) Calvino writes, too, of food’s unique ability to capture a moment in time. In one scene, he describes a couple sharing a meal in an orange grove in Tepotzotlán, Mexico:

“We had eaten a tamal de elote—a fine semolina of sweet corn, that is, with ground pork and very hot pepper, all steamed in a bit of corn-husk—and then chiles en nogada, which were reddish brown, somewhat wrinkled little peppers, swimming in a walnut sauce whose harshness and bitter aftertaste were downed in a creamy, sweetish surrender.”

With mesmerizing style, Calvino captures the way a perfectly prepared dish can, for an instant, become the very center of the universe, the way a meal between two people can hang suspended in an everlasting present.

+

“I Remember Nothing: And Other Reflections,” by Nora Ephron

One of the most durable things about Ephron, a decade after her death, is how easily brilliance seemed to come to her. That same sense of ease is apparent in her appetizing description of a ricotta pancake, from the collection “I Remember Nothing.”The recipe materializes unexpectedly at the end of a charming essay about the cultural meaning of Teflon, and it conveys just enough whimsy to inspire the reader to give it a go:

“I loved the no-carb ricotta pancake I invented last year, which can be cooked only on Teflon … Beat one egg, add one-third cup fresh whole-milk ricotta, and whisk together. Heat up a Teflon pan until carcinogenic gas is released into the air. Spoon tablespoons of batter into the frying pan and cook about two minutes on one side, until brown. Carefully flip. Cook for another minute to brown the other side. Eat with jam, if you don’t care about carbs, or just eat unadorned. Serves one.”

A few easy ingredients! A casual flip! Serves one! Ephron delightfully blends creativity and sophistication. Only real grown-ups are out there inventing new kinds of pancakes from things like ricotta, obviously. The truth is (I’m sorry, Nora) that this pancake is not actually very tasty, at least not when I tried making it. But she loved it, and that’s all that matters.

+

“Chicken Soup With Rice: A Book of Months,” by Maurice Sendak

Please tell me that you know of Sendak’s Nutshell Library, a tiny four-volume set, each roughly the size of a deck of cards, first published in 1962 and made in every way for the eager hands of early childhood. When I was very small, I treated my beloved copy—which remains in arm’s reach on my desk now—with something like religious fascination. Each book is a banquet of mischief and reverie. Picking Pierre as a favorite meal in literature—as you may recall, Pierre, the boy who doesn’t care, is eaten by a lion—would probably be more Sendakian, but to me, nothing can surpass “Chicken Soup With Rice.” This book of simple nursery rhymes takes readers through the months of the year, each one attached to a verse about the pleasures of eating chicken soup with rice in locales across the globe (“far-off Spain,” “old Bombay”) and ever more extreme conditions (the bottom of the ocean, a literal robin’s nest). The singsong, paired with darling illustrations and Sendak’s devil-may-care attitude winking from every page, is forever-enchanting stuff. I couldn’t possibly pick just one, but here’s September:

In September for a while I will ride a crocodile down the chicken soupy Nile. Paddle once paddle twice paddle chicken soup with rice.

+

“Swann’s Way,” by Marcel Proust

You were expecting this one, I know. The madeleine in “Swann’s Way” is so indelible, that, I will confess, I avoid eating them entirely, because a real madeleine would only ruin my memory of the memory described by Proust. On a winter day, the narrator comes home to his mother, who offers him tea and one of the “short, plump little cakes” called “petites madeleines”:

“Mechanically, weary after a dull day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid, and the crumbs with it, touched my palate than a shudder ran through my whole body, and I stopped, intent upon the extraordinary changes that were taking place. An exquisite pleasure had invaded my senses, but individual, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory … I had ceased now to feel mediocre, accidental, mortal. Whence could it have come to me, this all-powerful joy?

Years after first reading “In Search of Lost Time,” I’m sometimes transported involuntarily to this moment—the minutes slow, my senses heighten, and I feel overwhelmed with gratitude that if you look at it just right, all of life’s pleasures can be found swirling in a cup of tea.

+

“Revenge of the Lawn,” by Richard Brautigan

“Revenge of the Lawn” contains, quite possibly, the most fully realized post-breakup scene of any collection of words I have ever read. A pot of instant coffee comes to serve both as a pretense for an invitation into a former lover’s apartment and a deathblow—the simultaneous familiarity and discomfort of being around a person you once knew so well. In the scene, Brautigan describes the stretchy quality of time after he persuades his ex to have coffee with him:

“I knew that it would take a year before the water started to boil. It was now October and there was too much water in the pan … I threw half the water into the sink. The water would boil faster now. It would take only six months. The house was quiet. I looked out at the back porch. There were sacks of garbage there. I stared at the garbage and tried to figure out what she had been eating lately by studying the containers and peelings and stuff. I couldn’t tell a thing. It was now March. The water started to boil. I was pleased by this.”

Or, as Brautigan put it elsewhere in the story: “Sometimes life is merely a matter of coffee and whatever intimacy a cup of coffee affords.”

+

“Goodbye, Columbus,” by Philip Roth

Food, like sex, is everywhere in Roth’s work—sometimes inextricably. But let’s put aside the liver in “Portnoy’s Complaint,” the BLT in “American Pastoral,”all that Tiptree strawberry jam. Roth’s descriptions of food aren’t just prurient. They’re also wildly vivid, often preoccupied with class and abundance, and vehicles for the expression of his characters’ desires and resentments. In the novella “Goodbye, Columbus,” the protagonist opens the door of an old-fashioned refrigerator—actually, the second fridge in the home of his affluent summer fling—and discovers that it is overfilled with dripping, fresh, fragrant, expensive fruit:

“Shelves swelled with it, every color, every texture, and hidden within, every kind of pit. There were greengage plums, black plums, red plums, apricots, nectarines, peaches, long horns of grapes, black, yellow, red, and cherries, cherries flowing out of boxes and staining everything scarlet … I grabbed a handful of cherries and then a nectarine, and I bit right down to its pit.”

The bite, after the luxuriant description, is defiant, almost sacrilegious—perhaps his way of crossing an invisible line.

+

“Harriet the Spy,” by Louise Fitzhugh

No hero in literature is quite like Harriet M. Welsch—daring, terrible, perfect Harriet—who, by the way, took a tomato sandwich to school every day for five years. Fitzhugh’s descriptions of the sandwiches are not themselves memorable. (Each one is the same, after all.) But that simple sameness—not just the meal itself but also Harriet’s total commitment to it—makes these tomato sandwiches unforgettable. Harriet, while spying one day, encounters Little Joe Curry, the delivery boy for an Upper East Side bodega:

“Harriet peeked in. He was sitting there now, when he should have been working, eating a pound of cheese. Next to him, waiting to be consumed, sat two cucumbers, three tomatoes, a loaf of bread, a custard pie, three quarts of milk, a meatball sandwich about two feet long, two jars—one of pickles, one of mayonnaise—four apples, and a large salami. Harriet’s eyes widened and she wrote: ‘When I look at him I could eat a thousand tomato sandwiches.’” Or, as she puts it elsewhere, charmingly and succinctly: “There is nothing like a good tomato sandwich now and then.”

+

“Sentimental Education,” by Gustave Flaubert

Flaubert set out, he once said, to tell the moral history of the men of his generation. Across his work, food plays a prominent role in how some of his characters are condemned. The decadence of 1840s Paris is bewildering to Frédéric Moreau, the central character of “Sentimental Education.”

At one dinner party—held in a giant room “hung with red damask, [and] lit by a chandelier and candelabra”—overindulgent guests are served champagne-drenched sturgeon’s head, roast quail, a vol-au-vent béchamel, red-legged partridges, and potatoes mixed with truffles. In another memorable party scene, several bottles of champagne are opened at once, and “long jets of wine spurted through the air … each opened a bottle and were splashing the company’s faces” while tiny birds flapped in through the open door of an aviary—some of them settling in women’s hair “like great flowers.”

It’s no mistake that in the scenes where Moreau escapes Parisian society, such moments of culinary opulence and excess are conspicuously absent.

+

“After the Plague,” by T. C. Boyle

In the title story of Boyle’s story collection, the pandemic that rips across the planet is different from our own. Most of the world’s population is killed quickly and gruesomely, and the main character, Francis, is among a small number of the living who roam the overgrown wilds of Santa Barbara. At one point, Francis meets a woman, a fellow survivor, and they begin dating, helping themselves to the spoils of a civilization now abandoned:

I picked her up two nights later in a Rolls Silver Cloud and took her to my favorite French restaurant. The place was untouched and pristine, with a sweeping view of the sea, and I lit some candles and poured us each a glass of twenty-year-old Bordeaux, after which we feasted on canned crab, truffles, cashews and marinated artichoke hearts.

Boyle describes the magnetism of new romance with dystopian, aching imagination and humor—reminding us that humanity’s core impulse is toward survival and connection, no matter what hell our species endures.

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Pachinko,by Min Jin Lee

In Pachinko, Lee’s gorgeous and epic tale of a family’s life in 20th-century Korea and Japan, food is a marker of passing time, of scarcity, of necessity, and of nature. Consider the soft blanket of mushrooms in the forest where Sunja steals away with the first man she falls in love with. Or the care and worry attached to her unlikely wedding: the thoughtfully procured rice, the strips of seaweed folded like fabric, the udon noodles steaming beneath the gaze of two soon-to-be newlyweds, a couple who barely know each other. Lee’s gorgeous descriptions of food demand the reader’s attention—and show us the labor required to transform nature into nourishment. The reader encounters savory pancakes made from bean flour and water, a pail of crabs or mackerel, homemade pumpkin taffy, stewed codfish, a soup kettle “half-filled with water, cut-up potatoes, and onions, waiting to be put on the fire.” No other novel I’ve read recently so effortlessly makes meals appear both meager and luxurious. Much of Pachinko’s power comes from its generational sweep, a story that shows just how long a life can be, and how resilience and sustenance can help us make it through.

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The Sun Also Rises, by Ernest Hemingway

Anyone who has ever tugged on a pair of waders and stood thigh-deep in a cool river on a hot day, casting about for brook trout, then reeling one in, can tell you about the particular satisfaction that comes from catching, cooking, and eventually eating your own dinner. I think this is one of the reasons I can never stop rereading The Sun Also Rises, a book that poses several questions of life-shaping importance, not least of which is: Why aren’t I in Spain right now, trout fishing in the Irati river?

The Sun Also Rises has a quality I’ll never fully understand: It takes place a century ago and somehow feels fresh, still. I’ve found that you can read it at any stage of life and relate to Jake, the American narrator whose travels are fueled by his yearning for an unavailable woman. Another unforgettable scene sees Jake and a friend on a train from Paris to Pamplona, propelled by wanderlust and longing:

“We ate the sandwiches and drank the Chablis and watched the country out of the window. The grain was just beginning to ripen and the fields were full of poppies. The pastureland was green, and there were fine trees, and sometimes big rivers and chateaux off in the trees.”

Riding along with them, we see mortality and rapture commingling, vitally, just the way they do in real life.

(Follies of God)

[giulianatheordianycatgirl]

Btw here are the list of holiday ingredients

Starlight bbq:

Smoked Cheddar Bun

Mac n' Cheese

Mambo Sauce

Powsicle Slush

Baked Beans

Lone Star Pit Sauce

Bavariafest:

Pretzel Bun

Sauerkraut

Bierkäse

Blockmalz Slush

Bratwurst

Marzen Mustard

Maple mornings:

Waffle

Hash Brown Patty

Maple Syrup

Cinnamon Swirl Slush

Sausage Patty

Hollandaise Sauce

Day of the dead:

Pan De Muerto Bun

Chicharrones

La Catrina Sauce

Chamoyada Slush

Tamalito

Mole Mística

Thanksgiving:

Frybread

Mashed Potatoes

Gravy

Pumpkin Spice Slush

Turducken

Wojapi Sauce

Christmas:

Jack Frost Bun

Canned Cranberry

Creamy Pistachio Sauce

Dr. Dasher Slush

Arugula Wreaths

Krampus Sauce

New years:

Rainbow Rye Bun

Bolivian Chiles

Wild Onion Sauce

Tutti Frutti Slush

Potato Chips

Midnight Marsala

Valentine’s Day:

Pink Poppyseed Bun

Radicchio

Heartbeet Arrabbiata

Hot Rods Slush

Prosciutto

Nogada Sauce

Lucky lucky matsuri:

Cheung Chau Bun

Lotus Root

Karashi Mayo

Iyokan Slush

Kimchi

Gochujang

Easter:

Pasqua Bun

Pickled Carrots

Wildflower Carbonara

Cotton Candy Slush

Mixed Microgreens

Blackberry Remoulade

Comet con:

Lunar Loaf Bun

Starfruit

Astro Elixir

Galaxy Grape Slush

Space Ration ZX26

Hyper Green Sauce

Summer luau:

Hawaiian Bun

Kalua Ham

Mango Chili Sauce

Luau Punch Slush

Grilled Plantains

Hula Hula Sauce

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

[garlicandzest]

Use leftover pulled pork to make this cozy, homemade pulled pork casserole with penne pasta, hatch green chiles and a creamy, cheesy sauce. This is pure comfort food.

[sharpeonline]

Torchy's Tacos Green Chile Queso Recipe You can easily make a sizable quantity of creamy, green chile queso using this ripoff recipe, enough for a party. 2 tablespoons vegetable oil, 2 cans hot green chiles, 1 can diced tomatoes and green chiles, 2 jalapenos seeded and minced, 1/2 teaspoon ground cumin, 2 cups water, 2 cans mild green chiles, 2 cans condensed cream of chicken soup, 1 package cream cheese cubed, 1 lime juiced, 4 cloves garlic minced, 1/3 cup minced yellow onion, 2 tablespoons hot sauce, 1 loaf processed cheese cubed, 1/2 teaspoon chili powder, 1 bunch fresh cilantro stems removed

[reasoningdaily]

Chicken and rice is a combination that spans cultures and cuisines, and has won hearts across the world. It's a comforting, flavorful, and often economical pairing which takes two commonly available ingredients and makes them greater than they would have been alone. In fact, chicken and rice are such an amazing duo that they're featured heavily in Starch Madness 2023, Serious Eats' yearly event which has 64 rice dishes competing to see which reigns (starchly) supreme.

Below, we've put together a list of our favorite chicken with rice recipes, suitable for cooking any time of year. Your dinner table has never looked better!

Halal Cart-Style Chicken and Rice With White Sauce Diana Chistruga The chicken is marinated with herbs, lemon, and spices; the rice golden; the sauce, as white and creamy as ever. Halal Cart-Style Chicken and Rice With White Sauce

Hainanese Chicken Rice Set Serious Eats / Fred Hardy This dish is a Singaporean staple made up of moist chicken, aromatic rice, and tender bok choy, finished with chile garlic sauce and kecap manis, a type of Indonesian sweetened soy sauce. Hainanese Chicken Rice Set

Dak Juk (Korean Chicken and Rice Porridge) Serious Eats / Vicky Wasik Warm, comforting, and deeply satisfying, this Korean rice porridge is perfect for when you're sick (and when you're not). Dak Juk (Korean Chicken and Rice Porridge)

Samgyetang (Korean Rice-Stuffed Chicken Soup) Vicky Wasik Instead of shreds of chicken and vegetables, this classic Korean chicken soup offers up whole small birds stuffed with sticky rice and aromatic goodies. Samgyetang (Korean Rice-Stuffed Chicken Soup) Continue to 5 of 16 below.https://c968be6d6f3b4812fbd25f78ea31ffac.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html

Galinhada Mineira (Brazilian Chicken and Rice From Minas Gerais) Serious Eats / Amanda Suarez This deeply comforting, one-pot meal consists of chicken and rice and is chock full of peas and carrots with plenty of garlic and onion. Galinhada Mineira (Brazilian Chicken and Rice From Minas Gerais)

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Vicky Wasik This New Orleans classic is loaded with meat, seafood, and tomatoes. Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl) Serious Eats / Fred Hardy Katsudon is a Japanese comfort food classic that smothers fried cutlets with seasoned dashi and lightly cooked egg. Katsudon (Japanese Chicken or Pork Cutlet and Egg Rice Bowl)

Nicaraguan Arroz con Pollo Serious Eats / Qi Ai This deeply savory version of chicken and rice gets studded with smoked sausage, ham, olives, capers, carrots, and peas. Nicaraguan Arroz con Pollo Continue to 9 of 16 below.https://c968be6d6f3b4812fbd25f78ea31ffac.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html

Grilled Paella Mixta (Mixed Paella With Chicken and Seafood) Vicky Wasik This famed seafood-and-meat paella may not be traditional, but it's a favorite for good reason, as is our chicken and pork version. Grilled Paella Mixta (Mixed Paella With Chicken and Seafood)

Oyakodon (Japanese Chicken and Egg Rice Bowl) Serious Eats / Qi Ai Quick and simple, this popular restaurant dish is easy to make at home. Oyakodon (Japanese Chicken and Egg Rice Bowl)

Bengali Rice Porridge With Lentils and Chicken Vicky Wasik This chicken-potato-red lentil porridge is bright with turmeric and seasoned with ginger, a pungent hit of mustard oil, and a garnish of spicy green chutney. Bengali Rice Porridge With Lentils and Chicken

Hashweh (Palestinian Spiced Rice and Meat) Serious Eats / Mai Kakish Spices bloomed in ghee add complexity to this celebratory Palestinian dish. Hashweh (Palestinian Spiced Rice and Meat) Continue to 13 of 16 below.

Maqlubeh (Palestinian "Upside Down" Meat, Vegetables, and Rice) Serious Eats / Mai Kakish Maqlubeh features layers of meat, fried vegetables, and spiced rice flipped over to reveal a complete and festive meal. Maqlubeh (Palestinian "Upside Down" Meat, Vegetables, and Rice)

Classic Chicken and Rice Soup Tim Chin The beauty of this comforting classic is all in the details. Classic Chicken and Rice Soup

Arroz Caldo (Filipino Chicken and Rice Soup) Melissa Hom A hearty, congee-like chicken soup topped with eggs and crunchy fried garlic. Arroz Caldo (Filipino Chicken and Rice Soup)

Chicken Donburi (Japanese Rice Bowl) With Spinach Vicky Wasik This well-seasoned rice bowl is topped with crisp-skinned strips of chicken and sautéed spinach, along with shredded nori and fried garlic nubs which provide interesting texture and flavor. Chicken Donburi (Japanese Rice Bowl) With Spinach

[luckybabyshell]

This Loaded Green Chile Cheese Burger is a flavor-packed delight that combines juicy beef patties with the spicy kick of roasted green chiles, creamy cheddar cheese, and a zesty green chile mayo sauce. It's a perfect choice for a quick and satisfying meal.

Ingredients: 1 lb ground beef. 4 hamburger buns. 4 slices of cheddar cheese. 1 cup roasted green chiles, chopped. 1/2 cup mayonnaise. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. 2 cloves garlic, minced. Salt and pepper to taste. Lettuce and tomato slices for garnish.

Instructions: Set your grill or griddle on the stove to medium-high heat to get it ready. Put the minced garlic and ground beef in a bowl and season with salt and pepper. Four burger patties should be made from the mixture. The burger patties should be cooked for about 4 to 5 minutes on each side on a hot grill or griddle. Change the cooking time to get the doneness you want. Before you start cooking the burgers, toast the buns on the grill until they are just barely brown. Put a slice of cheddar cheese on top of each patty right before they're done cooking and let it melt a bit. To make the green chile mayo sauce, put the chopped green chiles, mayonnaise, diced red onion, and chopped cilantro in a small bowl. Spread the green chile mayo sauce on the toasted buns before putting the burgers together. Put a tomato slice and a lettuce leaf on the bottom bun. Then add a burger patty with cheddar cheese on top. Put the top bun and more green chile mayo sauce on top of each burger. Warm up the Loaded Green Chile Cheeseburgers and serve them with your favorite sides. Have fun with your tasty and simple Loaded Green Chile Cheese Burger!

Kayla S

[healthyfamz]

Green Chili Chicken Soup - Finding Zest This post may contain affiliate link... https://healthyfamz.com/green-chili-chicken-soup-finding-zest/?feed_id=712&_unique_id=66b174dee4fc9 #chickensoup #FamilyDiet #familydinner #FamilyFoods #Familyrecipe #greenchiles #greenchili #greenenchiladasauce #HealthyRecipes #MealPreparation #Nutrition #onepotmeal #rotisseriechicken #salsaverde #shreddedchicken #spicysoup

[michaelmikulec0]

Culinary Journeys Unveiled: A Food Lover's Guide to Authentic Global Tastes

Embarking on a culinary journey introduces travelers to new tastes, ingredients, and cooking methods that embody different cultures. Food is not just sustenance—it's an art form and a cultural statement that speaks volumes about the people who make and enjoy it. Explore the world through a food lover’s guide that takes you from the intricate flavors of Asian street markets to the comforting hearths of European kitchens.

Thailand: Street Food Extravaganza

Thai cuisine tantalizes the taste buds with its sour, sweet, salty, and spicy flavors. Bangkok's street food scene is unmatched, from fiery papaya salad (som tum) to the ubiquitous pad thai. In the north, khao soi, a coconut milk-based curry soup with crispy noodles, represents Chiang Mai's heritage. Green, red, and massaman curry vary in flavor, but each boasts a signature blend of spices. Remember sticky rice with mango for dessert.

India: Spices and Diversity

India’s diverse regional cuisines present a whirlwind of flavors. The aromatic spices of biryani and tandoori dishes reflect Mughal influences in the north. In the south, dosas (crispy rice crepes) and sambar (lentil stew) are everyday staples. West Bengal’s fish curries boast mustard and coconut flavors, while Gujarat's vegetarian dishes are distinct with sweet-savory combinations. Enjoy chaat (street snacks) like pani puri, a crisp sphere filled with spicy water, and end on a sweet note with kulfi.

France: Artistry and Technique

French cuisine celebrates artistry, with regional specialties that have become global classics. Paris is synonymous with croissants and baguettes, while Lyon is known for its bouchons, which serve coq au vin and quenelles. Cassoulet, a slow-cooked bean stew, embodies the hearty cuisine of the Southwest. In Alsace, choucroute garnie (sauerkraut with meats) reflects German influences. Savor delicate pastries like mille-feuille or a rich crème brûlée, and pair your meal with world-renowned French wines.

Italy: Simplicity and Tradition

Italian cuisine revolves around high-quality ingredients and traditional techniques. In Rome, savor carbonara with pecorino and guanciale. In the north, the rice-growing regions are known for risotto alla Milanese, while in the south, Naples is famed for its Neapolitan pizza. Fresh seafood dishes like spaghetti alle vongole reflect Italy’s coastline. Enjoy tiramisu or cannoli for dessert, and finish with a shot of espresso or a glass of limoncello.

Spain: Festive and Flavorful

Spanish cuisine is best enjoyed as a communal feast. Tapas, ranging from patatas bravas to gambas al ajillo, allow diners to sample many flavors in one meal. In Andalusia, gazpacho provides a refreshing reprieve, while the Basque region’s pintxos elevate snacking to an art form. Paella, whether seafood or meat-based, is a Valencian treasure. Finish with churros dipped in chocolate or crema catalana.

Mexico: Layers of Flavor

Mexican cuisine is a layered tapestry of indigenous and colonial influences. Tacos served with al pastor or carnitas, are a street food staple, while mole sauce (made from chocolate, spices, and chiles) transforms any dish. Savor tamales wrapped in corn husks or enchiladas drenched in salsa verde. In Oaxaca, sample tlayudas, a large, crisp tortilla topped with beans and cheese. Wash it all down with horchata or an agave-based mezcal.

Peru: Coastal and Highland Splendor

Peruvian cuisine showcases its rich geography. Ceviche is a bright blend of citrus, fish, and chili along the coast. Hearty stews like aji de gallina (creamy chicken) and papas a la huancaína (potatoes in a spicy cheese sauce) are comforting in the highlands. Pachamanca, an ancient Incan technique, involves cooking meat underground with hot stones. Quinoa and native potatoes are heavily featured, while pisco sour remains the national cocktail.

Brazil: Regional Abundance

Brazil's food varies significantly across regions. In the northeast, the Afro-Brazilian influences of acarajé (black-eyed pea fritters) and moqueca (fish stew) reign. In the south, churrasco (barbecue) includes various cuts of beef cooked over open flames. The national dish, feijoada, is a black bean stew with pork, while pão de queijo (cheese bread) is a cheesy snack. Pair your meal with a caipirinha made with cachaça.

Turkey: Ancient and Modern

Turkish cuisine bridges continents and traditions. Start with meze like hummus, baba ghanoush, and dolma (stuffed grape leaves)—kebabs, whether shish or doner, are grilled to perfection. The palace cuisine of the Ottoman era comes alive with dishes like hünkar beğendi (lamb over eggplant puree) and pilav. Sample baklava or künefe (cheese pastry soaked in syrup) with a cup of strong Turkish coffee for dessert.

Lebanon: Mezze and More

Lebanese food is colorful and generous. Mezze, a spread of small dishes like tabbouleh, labneh, and muhammara (spicy walnut dip), invites sharing. Kibbeh (ground meat with bulgur), manakish (za'atar flatbread), and shawarma provide savory satisfaction. Grilled meats and seafood continue the feast, ending with knafeh (cheese pastry) and baklava.

Iran: Saffron and Tradition

Iranian cuisine is traditional and marked by saffron, rosewater, and pomegranate. Rice is integral, whether tahdig (crispy rice) or jeweled rice with fruits and nuts. Fesenjan, a rich pomegranate and walnut stew, pairs well with chicken. Ghormeh sabzi, a herb stew, exemplifies balance. Cool off with a Persian cucumber salad or sharbat (floral syrup drink).

Morocco: Fragrant and Flavorful

Moroccan cuisine fills the senses with its fragrant spices and communal spirit. Tagine simmered in a conical pot features meats and vegetables with olives and preserved lemon. Couscous often served with seven vegetables, is a Friday family tradition. Pastilla, a flaky pastry filled with pigeon, chicken, and almonds, melds savory and sweet. For dessert, try chakra or spend (Moroccan doughnuts).

Ethiopia: Communal and Hearty

Ethiopian cuisine centers around injera, a sourdough flatbread made from teff flour. Wat (stew) is placed atop the injera, with dishes like doro wat (spicy chicken stew) or shiro (chickpea). The communal nature of Ethiopian dining encourages sharing from one large platter. The meal ends with a traditional coffee ceremony, highlighting the importance of hospitality.

South Africa: Rainbow Cuisine

South African cuisine blends indigenous, colonial, and immigrant influences. Bobotie, a Cape Malay curried meat dish topped with egg custard, is iconic. Biltong, dried and cured meat, and boerewors, a spiced sausage, highlight the country's love for meat. Potjiekos (stew cooked in a cast-iron pot) reflects Dutch heritage. For dessert, try malva pudding with a glass of South African wine.

Culinary journeys provide a deeper understanding of the world’s cultures and traditions, highlighting the stories behind every ingredient and recipe. Whether you prefer spicy, sweet, or savory, there's a dish out there waiting to tantalize your taste buds and transport you to another place. Step outside your culinary comfort zone and start your journey today.

[vaughnboyd]

Chicken Enchiladas Suizas 'Suizas,' Spanish for Swiss, refers to the creamy white sauce that tops these chicken and green chile-stuffed enchiladas.