Walnut Oil Roasted Asparagus

Lo! the Spring
Joy doth bring
Winter’s frosts are ended
Gladness reigns.
Life remains
With sweet pleasure blended
—Adir Hu

 

Asparagus is traditionally served a symbol of Spring at a Passover Seder. This year I coated it with walnut oil and salt and roasted it.  I was able to serve it a shiny bright green, moist inside with a nice crunch. Much better than trying to juggle steaming it while serving a big meal. That way always came out overcooked.

Serves 10 guests

2 bunches thick asparagus

about 3 Tb walnut oil

sea salt

Preheat oven to 450’

Wash asparagus well and break woody ends off. Place in large roasting pan and toss with walnut oil so that it is coated. Sprinkle salt on liberally, and toss again. Roast for six minutes. Serve immediately. I roasted some walnut halves and pieces on the side for about 4-5 minutes and served them with the asparagus.

Hanukkah Latkes (potato pancakes)

On Hanukkah, Jews light a menorah for 8 nights and eat foods fried in oil to celebrate the miracle of the oil in the holy lamp lasting for 8 days. Some eat doughnuts, but I prefer latkes, fried potato pancakes. This is my mother’s recipe, but I added the onion on my friend Vivian’s suggestion.

Serves 4

4 cups raw grated Russet potatoes. Use 4 large or 5 medium

1 onion, grated

4 large eggs

2 Tb matzo meal

1 tsp salt

2 1/2 cups canola oil per frying pan

Peel potatoes and soak in water until ready to grate. Grate by hand or in a food processor. Place in a colander so that potatoes can drain their water, until rest of ingredients are mixed and oil is hot. Wrap the grated potatoes and onions in 3 layers of cheesecloth and tie the corners around a wooden spoon. Twist the bundle tightly to release the moisture.

Beat eggs well and add matzo meal and salt. Add drained potatoes and onions and stir well. You can add the potato starch at the bottom of the bowl of drained potato water.

Pour oil into a heavy frying pan, such as cast iron and put on medium high heat until it reaches 375′ (Keep oil between 365′ and 375′ during the frying process.)

Using a large slotted serving spoon and a large solid serving spoon, mold a spoonful of batter on the slotted spoon, squeezing down with the solid spoon. You will need to squeeze more water out of the potatoes toward the end of the frying. Gently place the latke in the hot oil.

Fry until golden brown, then flip over using the slotted spoon. Don’t crowd the pan, usually 3 or 4  latkes are good for a 9” pan. When latkes are golden brown on both sides, lift each one with the slotted spoon and let the oil drain back into the pan.

Place them on a rack over a cookie sheet. Put the rack in a low oven, about 275’. This will help the oil drain from the latkes and keep them warm and crispy until all the latkes are ready to serve.

Serve with applesauce. (Some people eat them with sour cream, but not in our family.)

Happy Hanukkah!

Watermelon Avocado Salad – ensalada de sandia y aguacate

avo watermelon salad ingredients
This refreshing salad is a perfect match for spicy dishes. I was inspired by Mexican street vendors who sell watermelon and corn topped with salt, lime juice and chili powder.

Serves 4

2 cups cubed seedless watermelon

1 large firm but ripe avocado, cubed

¼ cup cilantro leaves.

½ cob boiled or roasted corn kernels

Dressing:

juice of 1 lime

sprinkle of cayenne or hot chipotle chili powder

¼ tsp salt to taste.

Combine watermelon, corn and cilantro. Gently stir in avocado. Squeeze lime over salad, sprinkle cayenne or chipotle powder and salt, mix well. Serve immediately.

 

Tinga de Pollo: Spicy Stewed Chicken for tostadas or tacos



It’s Sept 16 – the 200th anniversary of Padre Hidalgo’s Grito de Dolores “¡Viva Mexico!”

To celebrate I’m making a big pot of  Frijoles pintos (Mexican pinto beans)

and serving it with Chicken Tostadas

Add tinga de pollo to  tortilla soup to give it extra flavor.

In my tostada recipe I specified leftover chicken, but today there are no leftovers, so I’m making the chicken from scratch. This is a pretty easy recipe. Tinga de Pollo means spicy stewed chicken. I marinade it first for added tenderness and flavor, then stew it in the marinade.The marinade uses the green and red colors of the Mexican flag.

If you cook it and leave it in the sauce overnight, it is even better since the flavors have developed and soaked into the chicken.

Tacos are excellent served with cilantro, lettuce, fresh tomatoes, and avocado in a fresh tortilla that is bent and heated on a comal until it holds it shape.

Makes enough chicken for 10 tacos or tostadas

3 chicken breast halves, trimmed of fat and chopped

juice of 1 lime

1 cup cilantro

¼ tsp olive oil

1 tsp cumin

1 tsp chipotle powder

1 tsp salt

7-oz can salsa (I use Herdez salsa ranchera)

1 cup diced tomatoes with green chile (use fresh Roma tomatoes and a jalapeño OR a can of diced tomatoes with green chile)

Mix all ingredients and let marinate for several hours.

Add 1/4 cup water. Cook chicken in marinade in a skillet until chicken is cooked through, about 10 minutes. Discard cooked cilantro. Serve in tacos or tostadas.I also tried this recipe without cutting up the chicken, just marinating it for several hours with slits cut in the breast, then barbecuing it. It came out juicy and spicy flavorful! Even better, I briefly stewed shredded leftover barbecued chicken in the marinade and made tacos de tinga de pollo asada from them.