Dayrecipe Food Community

Active time: 20 min Start to finish: 1 hr

Makes 1 serving.

INGREDIENTS

• 1cup bread crumbs (from 3 slices firm white sandwich bread, coarsely ground in a food processor)
• 3/4teaspoon salt
• 3/8teaspoon black pepper
• 2tablespoons unsalted butter, softened
• 1tablespoon dijon mustard
• 1tablespoon mayonnaise
• 1/2teaspoon fresh lemon juice
• rounded 1/8 teaspoon curry powder
• 1(8- to 10-oz) chicken breast and 1 (8-oz) whole leg, both with skin and bones

DIRECTIONS Put oven rack in middle position and preheat to 450°F.

Bake bread crumbs in a small shallow baking pan until dry but not browned, 2 to 4 minutes. Transfer to a shallow bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Leave oven on.

Stir together butter, mustard, mayonnaise, lemon juice, curry powder, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl.

Brush butter mixture all over chicken, then transfer chicken to bowl of crumbs to coat evenly on both sides, pressing crumbs to help adhere.

Bake chicken, skin sides up, in baking pan until well browned and cooked through, 30 to 40 minutes. Let chicken stand 5 to 10 minutes (do not cover).

• 1/2 onion, roughly chopped
• 3 tablespoons fresh parsley, roughly chopped
•  2 slices white bread, roughly torn
• 1 egg, beaten
• 15 ounces ground lamb
•  1/2 teaspoon ground cumin
•  1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ras el hanout
•  1 teaspoon olive oil for frying

• 4 teaspoons olive oil
• 1/2 onion, finely chopped
• 1/2 teaspoon hot paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/2 teaspoon ras el hanout
• 3 cups water
• 1 chicken stock cube
• 1 can chickpeas, rinsed & drained
• 3 tablespoons fresh coriander, finely chopped
• 3 tablespoons fresh parsley, finely chopped
• 2 tablespoons lemon juice
• 1/2 small preserved lemon (pulp removed & well rinsed), finely chopped 
• 1 beaten egg

1. Place all the meatball ingredients in a food processor & pulse until you have a thick paste.
2. With wet hands, roll paste into balls about the size of a small walnut.
3. Quickly fry the meatballs in a little oil until they are sealed all over. Set aside.
4. Make the sauce by frying off the onion in a large dutch oven or casserole pot, then adding all the ingredients & the meatballs(except lemon juice, egg & fresh herbs). Cover & cook on a medioum heat for 1 hour.
5. After one hour, check the seasoning & remove lid & cook to reduce the sauce. Once you have a thick sauce, mix the beaten egg with the lemon juice & a tablespoon of sauce. Mix together then pour back into the pot & mix well, add the herbs & cook for 2 minutes.
6. Serve with lots of crusty bread or cous cous & a fresh salad.

1. If you have a tagine to cook this dish in, use just 2 cups of water & cook on a low-medium heat for 4 hours.
2. Beef or chicken can also be used in place of the lamb.

Chiles Anchos Rellenos de Atún con Papas

This is more sweet than spicy, because the chiles are softened in brown sugar and vinegar before stuffing.

Makes 6 servings.

INGREDIENTS

• 3cups water
• 9ounces piloncillo*
• 1cup distilled white vinegar
• 12-inch piece canela** or cinnamon stick
• 1/4teaspoon salt
• 6large ancho chiles 1pound red-skinned potatoes 1pound 1-inch-thick ahi tuna steaks
• 1/2cup olive oil
• 1/4cup chopped white onion
• 3tablespoons chopped fresh parsley
• 2tablespoons whipping cream
• 2tablespoons mayonnaise
• 1tablespoon fresh lime juice
• 2tablespoons apple cider vinegar
• 1tablespoon chopped fresh cilantro
• 4ounces mixed baby greens
• 1large avocado, halved, pitted, peeled, cut into 12 slices

DIRECTIONS Bring 3 cups water and piloncillo to boil in medium saucepan. Add white vinegar, canela, and salt; simmer until piloncillo has dissolved, stirring often, about 1 minute. Remove from heat. Add chiles and soak until softened, occasionally pressing to submerge, about 1 hour; drain. Pat chiles dry; slit lengthwise and remove seeds.

Cook red-skinned potatoes in pot of boiling salted water until skewer easily pierces centers, about 35 minutes. Drain. Cool, peel, and cut potatoes into 1-inch cubes.

Prepare barbecue (medium-high heat). Season tuna with salt. Grill until light brown at edges but pink in center, about 3 minutes per side. Cut tuna into 1-inch cubes. Whisk together 1/4 cup oil and next 5 ingredients in large bowl. Fold in potatoes and tuna. Season with salt. Fill chiles with tuna-potato mixture.

Whisk remaining 1/4 cup oil, apple cider vinegar, and cilantro in medium bowl. Season with salt. In large bowl, toss greens with 2 tablespoons vinaigrette to coat. Divide salad among plates. Top with chiles and avocado slices; drizzle with some of remaining vinaigrette.

*Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labeled panocha. If neither is available, substitute and equal weight of packed dark brown sugar.
**Mexican cinnamon sticks with a delicate, floral flavor.

Poquitos are small, pinkish-brown beans indigenous to the Santa Ynez region. Dried pink beans are a good substitute.

Makes 8 to 10 servings.

INGREDIENTS

• 1pound dried poquito beans or pink beans1pound smoked bacon, chopped
• 1large red onion, chopped
• 1tablespoon ground cumin
• 2cups orange juice
• 1tablespoon minced canned chipotle chilies*1large red onion, thinly sliced

DIRECTIONS Place beans in large bowl. Pour enough cold water over to cover beans by 1 1/2 inches; let stand overnight.

Cook bacon in large pot over medium heat until crisp, about 12 minutes. Using slotted spoon, transfer bacon to paper towels. Transfer 3 tablespoons bacon drippings to small bowl. Heat remaining drippings in pot over medium-high heat. Add chopped onion and cumin; sauté 5 minutes. Stir in juice and chilies; boil 5 minutes. Add beans and soaking liquid; bring to boil. Reduce heat to medium. Cover partially; simmer 2 hours. Uncover; simmer until beans are tender and liquid thickens, about 30 minutes. Stir in bacon. Season with salt and pepper.

Combine reserved bacon drippings and sliced onion in large skillet. Sauté over medium heat until brown, about 25 minutes. Season with salt and pepper.

Transfer beans to large bowl. Top with caramelized onion and serve.

* Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

What a great start to Sunday. These turned out to be very tasty and moist. They are made with sweet apples that cook into the pancakes beautifully. You don’t need to get out the machinery the make this recipe either. The small amount of apple is easily hang grated right into dry ingredients and if you don’t have an electric griddle a lightly oiled skillet will work perfectly. Pancakes were made in skillets long before the electric griddles came on the scene after all.

MAKES: 4 pancakes

INGREDIENTS:

• 1/4 cup + 2 tablespoons of whole wheat flour
• 1/4 cup unbleached white flour
• 1/2 teaspoon Splenda sugar substitute
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 tsp cinnamon
• 1/2 of a Red Delicious apple (cored, peeled and coarsely grated)
• 2 tablespoons Egg Beaters or egg white
• 1/2 cup buttermilk or sour milk (1/2 c. low fat milk + 1/2 tsp. vinegar)
• 1 1/2 tsp vegetable oil

DIRECTIONS:

1. Stir together the flours, sugar, baking powder, baking soda, salt and cinnamon.
2. Grate the half apple into the dry mix and stir.
3. Mix the egg, milk and oil together.
4. Add the liquids to the flour mixture and stir just until blended.
5. Pour the batter onto a lightly greased hot griddle (350 F).
6. Serve with fresh apple slices, unsweetened applesauce and/or no added sugar syrup.