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Posts from the ‘Poultry’ Category

Mast Brothers Mole

IMG_0369The recent signs of spring are so small that, if I wasn’t desperate, I might not have noticed them at all. A little more light, a little later in the day, and I’m a completely different person. Once a layer comes off, I find it impossible to put it back on.  Even with the frequent temperature drops, I stubbornly leave my gloves at home and my puffy coat is not coming out again until next year.  All of which leaves me cold but determined.  I’m also taking advantage of the break in the weather to enjoy my neighborhood in a way that I haven’t for a very, very long time. I reference Brooklyn in my posts often but the changes in the last few years can sometimes feel like a cautionary tale about getting everything you wish for.

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Tinga de Pollo

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Trying to cover a lot of ground on my site, I regret that I don’t get to spend too much time in any one place – picking up terms and techniques without becoming fluent in any one country’s cuisine.  But lately my Cuban cookbook research has kept me at home, literally and figuratively, so I was due for a side trip. Read more

Pollo Frito A La Criolla

Last week, for no particular reason, the idea of brunch bothered me. Though I’m sure it’ll pass (most likely around 1130ish next Saturday), the designation of brunch as the catch-all weekend shared meal just didn’t interest me. Normally, I enjoy it – the poached eggs, the flowing coffee, the kicky cocktails, the displaced Brooklyn washtub bands strumming away. But I wanted to cook for friends this weekend and it wasn’t going to be ebleskivers and mimosas (again nothing against either). Read more

Chilaquiles

I’ve wanted to make chilaquiles for awhile but was a little overwhelmed by the choices.  I love the precision of cooking and there was no set way to go about making these. The tortillas can be fried or baked, topped with chicken, chorizo or eggs, sprinkled queso fresco or Cotija, sauteed or covered on Oaxacan cheese then baked, the sauces can be red or green or mole, the peppers fresh or dried.  Elbow deep in books and online recipes, I saw a an opportunity to throw in some staples that I overbuy but under use testing the tips and side notes that the cookbook obsessed pick up and file away.  They can be a breakfast or brunch dish, a perfect way to use leftover tortillas, and a sometimes cure for hangovers.  A generous dish.  With no set path, there was no way to fail. Read more

Switching Things Around

I’ve been playing with Nitza Villapol’s Cuban version of Pollo Frito A La Milanesa.  The first time I made it with the canned tomato sauce and jarred peppers called for in the recipe.  It was good but a little too sweet and a touch too heavy for the summer we’ve been having.  Egged on by the appearance of the Schnitzel & Things truck in my neighborhood, the other fried meat, I tried it again with fresh peppers, tomatoes and breadcrumbs.  The peppers and tomatoes worked well, and I’ll make it often when a larger variety of tomatoes reach the farmer’s markets, hopefully in the next few weeks.  The fresh breadcrumbs however were a disaster.  The cutlets would brown unevenly and required way too much oil.  I decided to do what the recipe called for in the first place and use ground Cuban crackers to bread the chicken.  Though I also substituted olive oil for vegetable and replaced the whole eggs with egg whites, it was the cracker meal breading that offered the continuity from home, transforming it into the comfort food I associate with hot days.  I don’t know why I argue.

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