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notarose (![[info]](http://www.journalfen.net/img/userinfo.gif){kind=small} notarose) wrote in ![[info]](http://www.journalfen.net/img/community.gif){kind=small} otf_wank, |
What I Am Making For Dinner:
Mexican Noodle Device, original recipe (Fideo Secos) by Chef Tom of the University of Montana and adapted for leftover lamb by me:
Puree a couple of pasillas, or soak a couple of pepper's worth of dried anchos and puree them with a bit of water. Take a tomato and some tomatillos (with the husks off and the soapiness rinsed away) and broil them until they're all burned-y. Take off the tomato skin and squeeze out the seeds, but leave the tomatillos as is. Puree with the pepper. Add a thick slice of onion, lots of crushed/minced garlic, cinnamon, oregano, cumin, hot sauce, salt, and a little sugar. Puree.
Heat oil in a big-ish saucepan. Dump in the goo and cook it down until the flavors are concentrated-y. Meanwhile, spread some spaghetti or angel hair on a cookie sheet, pizza pan, or whatever, and cook them dry in the over until they're a darker color. Take them out and don't let them burn! Also meanwhile, cube your leftover roast lamb, pork, or beef, or debone leftover chicken. If you're vegetarian, griddled seitan with Mexican herbs is good. Add 2 or 3 cans of chicken or vegetable broth (approximately 28 to 42 ounces) to the sauce and bring it to a bubble. Stir in the meat, but if it's griddled seitan just keep it warm on the side, you can put it on the top later. When the meat is warm, add the browned pasta and cook until it's done.
Just before serving, stir in fresh parsley, cilantro, and mint. Top with guacomole, salsa, and crema, and garnish with cilantro.
Mexican Noodle Device, original recipe (Fideo Secos) by Chef Tom of the University of Montana and adapted for leftover lamb by me:
Puree a couple of pasillas, or soak a couple of pepper's worth of dried anchos and puree them with a bit of water. Take a tomato and some tomatillos (with the husks off and the soapiness rinsed away) and broil them until they're all burned-y. Take off the tomato skin and squeeze out the seeds, but leave the tomatillos as is. Puree with the pepper. Add a thick slice of onion, lots of crushed/minced garlic, cinnamon, oregano, cumin, hot sauce, salt, and a little sugar. Puree.
Heat oil in a big-ish saucepan. Dump in the goo and cook it down until the flavors are concentrated-y. Meanwhile, spread some spaghetti or angel hair on a cookie sheet, pizza pan, or whatever, and cook them dry in the over until they're a darker color. Take them out and don't let them burn! Also meanwhile, cube your leftover roast lamb, pork, or beef, or debone leftover chicken. If you're vegetarian, griddled seitan with Mexican herbs is good. Add 2 or 3 cans of chicken or vegetable broth (approximately 28 to 42 ounces) to the sauce and bring it to a bubble. Stir in the meat, but if it's griddled seitan just keep it warm on the side, you can put it on the top later. When the meat is warm, add the browned pasta and cook until it's done.
Just before serving, stir in fresh parsley, cilantro, and mint. Top with guacomole, salsa, and crema, and garnish with cilantro.
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