Tag Archives: cheddar cheese

Braised Lamb Tacos with Shallots and Cheddar Cheese

“I want to braise a tongue and make tacos like the kind we had at La Esquina,” Michael said to me on a grey and slightly unseasonably cool Sunday.

My mind immediately goes back to the Friday a week prior and us leaning against an outdoor counter while wolfing down various tacos and remembering in particular how good the veal tongue ones were. “Sound fine to me. Do you have a recipe?”

“Lemme do a quick search. I’ll find something.” Alas, this idea was not to be. This time, anyway. Read More

Duck Tacos with Cheddar and Mojo Verde

New York is a city of lists: reservation lists, guest lists, top (number) under (age) lists, best of lists; you name it, there’s probably at least two lists out there related to it in some way. They call out the the extraordinary, laudable, special things in life, they reward the loyal, they create instant exclusivity.

We’re usually not too hung up on lists (save for getting reservations on a weekend night at Dinosaur Barbecue, because that is a process) but there is one that we’re particularly pleased to be on, because apparently it is not the easiest to get one’s address on:  the Fairway coupon mailing list. Read More

Chile-Smothered Chicken Thighs with Cheesy Brown Rice and Greek Yogurt

“Since I like cutting things up, I typically opt for whole chickens” -AB

I am partial to the whole bird, as we have seen many times here before.  Still, on weeknights there just isn’t enough time, so I opt for the big pack of chicken thighs.  Being a self-proclaimed growed-up man, I usually can pack a lot of these away, but I often get self-conscious about the repetitive preparations in front of the Mrs. (we all know that bachelors can eat the same thing almost every night as long as it tastes good). [Ed.--says the man married to the woman who could eat pasta every freaking day.]

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Hibiscus Margaritas

My company follows the holiday schedule of the NYSE, which meant that I had Good Friday off for the first time since college.  Normally, a day off like this would mean that we’d be spending it in transit to visit our parents, but because Easter falls on a Sunday and therefore requires our presence at one of their houses that day for both church services and the traditional meal, our plans ranged from Saturday until Monday… Read More

Chicken Enchiladas with Piquillos and Tres Quesos

Elizabeth’s lovely photo makes my enchiladas look like they are nestling in bed on a lovely Saturday morning.  In all seriousness, this was our idea for an enjoyable, simple dinner after travelling home following an Easter weekend with both parents and in-laws like.  We got back to NYC around 1 and I had to go right to work, so I needed a meal composed of ingredients that could be delivered from Fresh Direct (more on this later).

Fast forward to enchiladas.  I had chicken thighs, and we had leftover grated cheese from our Mexican celebration from the Friday before.  The enchiladas were fast and absolutely, completely satisfying.  Get pen and paper, recipe follows:

  • 1-2 lbs chicken thighs
  • One onion, chopped
  • 1.5 cups enchilada sauce*
  • 6-8 tortillas
  • 20 piquillo pepper strips
  • Lots of grated cheese (Australian cheddar, California cheddar, ricotta salata)
  • Chopped cilantro

Salt the chicken or douse in soy sauce for 30 minutes then cook via grill or pan.  Remove from heat and set aside to cool.  Sweat the onion for 3-5 minutes then add most of the sauce.  Bring to a simmer, tear up and throw in the piquillo strips and let cool a bit.  Add some saucy onion and chicken to each of the  tortillas along with a nice handful of chicken and cheese.  Array in a row in the pan and coat with the remaining sauce and save some cheese for the top.  Cook at 400 F for 10-14 minutes until the cheese melts and everything looks irresistible.

Here our boys were topped with a lime cabbage salad and the cilantro instead of regular cole slaw.  With the hot and crazy summer approaching, taking a few shortcuts is a far better thing than abandoning the kitchen altogether.  So stay cool, readers, and until next time, cook on!

*Note, I have made my own enchilada sauce many times in the past, but after the harangue of traveling and having to still make two meetings at work once I got back, I gave myself a pass and reached for the can opener.  You can find our green enchilada sauce recipe here.

Chicken-Bean Burrito with Green Cabbage Slaw

When I used to live in the Have (rhymes with cave and rave, not with Cav or Mav), there was a great burrito guy that would sell to us Yalies who scampered about on science hill during the luncheon hour.  He owned a little restaurant near Water Street and despite trying to train others to serve in his stead, 9 out of 10 times, he’d be manning his food truck every afternoon, maybe because he was a perfectionist, maybe because there were two other Mexican trucks at the intersection and he needed to hold the line. Read More

Red Cabbage, Cheddar, Onion Relish and Chicken Thighs for Tacos

Red Cabbage, Cheddar, Onion Relish and Chicken Thighs for Tacos

Pasta three posts in a row?  Boo!  I feel compelled to step in and break up the monotony.  I love to make tacos- they are always so much fun to make and eat.  I also am a fan because it’s so easy to change things up each time, and be they subtle or gross, the alterations keep the dishes interesting.

Here, I had grabbed a piece of cave-aged American cheddar from Whole Foods that I was eager to use.  I wanted to do something other than standard grilled/sauted chicken, so I bought a jar of Goya pico de gallo on the cheap from the corner store.  It’s like salsa but a bit more watery, but that makes it perfect for cooking and reductions.  I counter-top grilled some chicken thighs then added them to a skillet with the pico until I had something that mildly resembled some authentic saucy chicken.

Keeping in the spicy vein, I whipped up a bunch of my caramelized onion relish.  I like to add jalapeno normally, but they were selling them by the half dozen at the store downstairs, so nuts to that.   I just used red pepper flakes instead and it was fine.  I have yet to mess with my red slaw, maybe next time.  and until then, friends, cook on!


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