Spanish Chicken and Chorizo

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I love chorizo (also known as chourico) in all its forms, from the fresh Mexican variety with its heavy dose of chile to Portugese style that’s gently smoked and of course Spanish which comes hot or mild depending on the type of paprika used, smoked and unsmoked and 1000 different variations of such.  As with any variety of sausage, quality counts.  For example, commercial varieties of Mexican chorizo mainly use variety meat that’s leftover after butchering (don’t read the label) while freshly made chorizo at your local Mexican market will likely use ground pork and lots of fresh chile. For this … Continue reading

Roasted Chicken with grapes, shallots and garlic

Roasted Chicken with grapes, shallots and garlic

This is such an easy recipe, I can’t believe I never thought of it before.  There I was, faced with a whole large chicken wondering what to do with it.  I knew I had thyme and rosemary in the refrigerator and figured I could always make a decent roasted chicken with that.  Add a little white wine with some stock at the end for a simple pan sauce and I’d have dinner done.  But that just wasn’t inspiring me.  And that’s when it happened. “Dad, I’m hungry.  What can I eat?  Can I have some Goldfish?” my son asked.  “Why don’t you eat … Continue reading

Chicken Tinga

Chicken Tinga

My family and I are taco and burrito fanatics; having some version nearly weekly.  Sometimes it simply ground beef with some spices while other times it may be slowly braised beef or carnitas.  This time it was shredded chicken for burritos. Tinga refers to any kind of shredded meat simmered in a spicy, smoky tomato sauce.  It’s extremely easy to make and the heat level can be adjusted for whatever your tolerance.  The recipe below is middle of the road with enough kick to satisfy the heat seeker in your family while not blowing the roof off the wimp (sorry … Continue reading

Rolled Chicken with proscuitto and spinach stuffing

Rolled Chicken with proscuitto and spinach stuffing

With all the Holiday happenings and being that I still have to make a living with insurance (Medicare renewal time of year is crazy), December was a whirlwind and I was just not able to add to the site.  It’s not that I wasn’t cooking or taking photos; I just couldn’t find the time or the energy to sit down and finish a blog.  I hope everyone had had a wonderful Christmas or whatever you celebrate that brings your family together and a safe and happy New Year.  We spent ours with a flu ridden son vomiting through the night.  Nothing … Continue reading

Tortilla Soup

Tortilla Soup

Between setting the clocks back and the change in the weather, there’s no doubt that fall has arrived.  While still ridiculously mild compared to most of the country, there’s still a noticable difference here in Southern California.  So on that note I decided it was time for a spicy tortilla soup with all the trimmings.  While some versions might be easier than this one here, such as opening up various cans and adding them to a pot, this one will excite your taste buds.  I’m blessed to live in an area that has a wide variety of chiles available, but if you can’t … Continue reading

Honey Marinated Chicken Thighs

Honey Marinated Chicken Thighs

This is a recipe I came up with when I bought chicken thighs on sale but couldn’t decide on what to do with them.  I wanted a sweet marinade but also wanted a spicy curry taste, so I combined the two.  After a little tweaking of the flavors, I came up with this marinade.  While it tasted a little potent straight from the mixing bowl, the final flavor  was fantastic.  And the color of the final dish…a deep dark reddish brown; as if it had been painted on.  Enjoy! In a mixing bowl I whisked together 1/2 cup low sodium soy sauce, … Continue reading

Pan Seared Chicken Breast with tarragon mustard sauce

Pan Seared Chicken Breast with tarragon mustard sauce

Sometimes, simple is best.  I have to remind myself of that from time to time.  A grilled ribeye with just salt and pepper is quite near perfection.  Does a seared scallop really need much more than a touch of seasoning to bring out it’s sweet flavor?  Today, now more than ever, the quality of ingredients available to most of us is astounding and we have to remember to let those ingredients shine. Such is the case for a chicken breast.  It’s probably the most popular staple protein used, yet we try desperately to doctor it up so it won’t be the same boring 4 … Continue reading

Pollo a la Brasa with aji sauce

Pollo a la Brasa

Pollo a las Brasa or Peruvian chicken is one of the most widely consumed foods in Peru and is one of my favorites.  It’s normally a whole chicken slowly cooked on a rotisserie over wood charcoal after a long marinade.  While I have done it rotisserie style in the past, I decided to adapt this to leg quarters and cook it over indirect heat on my gas grill.  While I do miss the added smokiness of the charcoal grill, the marinade more than compensates by adding a huge amount of flavor and lending a beautiful color to the finished chicken.  … Continue reading