Kitchen Improv

Coco-Jitos

Whenever we have a dinner party or BBQ, my good friend Will makes these yummy mojitos. They’re tasty, refreshing, and are a perfect addition to good company and food on the deck. These have become a staple at our house during the hot summer months and I’ve gotten the recipe down to an art, whether it’s a single cocktail or entire pitcher.

Tonight I was really craving one and had limes, mint, and simple syrup ready to go. But alas, the rum was not quite right. We were out of white rum but had a bottle of Malibu from a recent rum-and-coke weekend up in the woods. Well… coconut rum + mojito sounded a little cheap, but I did it anyway and I have no regrets!

So here it is. I was thoroughly surprised that Will wasn’t ashamed of my unabashed adulteration of his recipe!

Ingredients
Fresh mint leaves
Ice Cubes
Juice of one lime
2 Tbsp simple syrup (made from cane juice or Turbinado sugar is best)
2 oz Malibu Coconut Rum
Club Soda
Fresh lime slices or wedges

Method
Add 8-12 mint leaves to a tall glass. Use a pestle (or the back of a large wooden spoon as I do) to pulverize the mint to release the oils. Next, add enough ice to fill the glass. Add the juice of one lime, simple syrup, and rum. Top with club soda and mix thoroughly. Garnish with a fresh mint sprig and slice of lime.

If you’re in a hurry and don’t have time to make simple syrup, substitute 7-Up for the simple syrup and club soda. This isn’t as good, but it works if you’re serving for large groups or don’t have the effort to do it right.

Chile Verde

My step daughter, Kristin, always asks me to make burritos when she’s here. Specifically, she loves the Chile Verde I make from pork shoulder and a special organic sauce. She even wanted it the day she had her wisdom teeth pulled.

I’ve tried this with making the sauce from scratch rather than a jar, but I oddly prefer the jar. I use 505 Green Chile Sauce in the mild variety. It’s organic and domestically grown and cooked in our neighbor state of New Mexico.

Once cooked, this pork is best served in a burrito with fresh cilantro, cheese, sour cream, and lime, but it is great for nachos or a taco salad, too.

Ingredients
1.5 – 2lbs pork shoulder roast or country ribs (boneless is easiest)
1 large yellow onion, diced
1 16-oz jar of 505 mild green chile sauce
1 green Anaheim pepper, roasted and chopped (in a pinch, use a can of mild green chiles)
1 tablespoon chipotle peppers in adobo sauce, chopped (add more if you like it spicier)
Juice of 1 lime
1/3 cup freshly chopped cilantro leaves
Salt to taste

Method
Chop the onion and place in a Crockpot with pork on low heat. Let cook for 3-4 hours until pork is fully cooked, tender, and falls apart easily. If you have a bone-in roast, remove bone. Shred the pork with a fork. Add the chile sauce, Anaheim and chipotle peppers, and lime juice. Cook for another 30-60 minutes. Just before serving, add the cilantro and salt and then stir.

Serve immediately or store refrigerated for up to four days.

Italian Meatballs

Usually I prefer to eat pasta with a simple and vegetarian marinara sauce. However, Doug occasionally convinces me to make a batch of meatballs to toss in and it’s usually a nice change from the ordinary. I like mine moist, so I add cream and chicken broth to the mix. I’ve tried it with a half beef and half pork combination, but I like the simplicity of just beef.

I like making this mix ahead and then storing it in the freezer in an air-tight, zip-top bag for up to two months.

Ingredients
1.5lbs ground beef (I prefer 90% lean)
1 egg, lightly beaten
1/4 cup heavy cream (half and half or whole milk are suitable substitutes)
1/4 cup chicken broth
1/4 cup freshly chopped Italian parsley
1 tsp fresh thyme, stemmed and chopped
1 tsp fresh basil, finely chopped
1 tsp fresh oregano, finely chopped
3/4 cup dry bread crumbs (in a pinch I’ve used packaged stuffing mix that has been run through the food processor)
1/2 tsp salt
1/4 tsp freshly ground black pepper

Method
Preheat oven to 400 degrees Fahrenheit and line a flat baking sheet with parchment paper.
Add all ingredients to a large bowl and combine thoroughly. Mix should be thick, moist, and slightly sticky.
Shape golf-ball-sized meatballs and lay on parchment paper. Space them about 1″ apart.
Bake for 18-20 minutes and then add to sauce.

Hawaiian Tacos

Someone I knew once made me tacos with teriyaki-marinated chicken. Other than the teriyaki flavor, these were pretty standard tacos, but I remember the uniqueness of the Asian-style chicken in the Mexican dish and like it quite well. Maybe that’s what people mean by “Asian Fusion?”

I’ve taken the idea of teriyaki-marinated chicken and blended it with pineapple, salsa, and cilantro. Yes, it sounds odd, but I’ve never met anyone who tried it and didn’t like it.

Ingredients
6-8 eight-inch flour tortillas
2 boneless, skinless half-chicken breasts, cut into 1/2-inch pieces
1/2 cup pineapple juice
1/4 cup teriyaki sauce (or use the soy-free variety here)
3/4 cup fresh (or canned) pineapple, cut into 1/2-inch pieces
1/2 cup shredded cheddar cheese
1/4 cup roasted, diced green Chile peppers
1/2 cup fresh cilantro, finely chopped
Sour Cream
Fresh Salsa

Method
Marinate the chicken in teriyaki and pineapple juice for 2-6 hours. Sautee in a skillet over medium heat until chicken is cooked, liquid is evaporated, and sauce is thick and slightly sticky.

Heat tortillas in an empty skillet over low heat with cheese. Remove once cheese is melted

Assemble tacos with about 2 tbsp chicken, pineapple chunks, fresh cilantro, green Chiles, salsa, and sour cream.

Makes 6-8 tacos.

Garlic Bread

This one owes a credit to my husband. He makes the best garlic bread and it has been our staple with pasta for the last 10 years. Any fresh loaf will do, but I prefer sourdough or sweet French without frills like whole grain, seeds, or other toppings.

Ingredients
1 loaf of fresh bread
5-6 cloves of fresh garlic, peeled and trimmed
1/4 tsp kosher salt
Juice of 1/2 lime
1/4 tsp freshly ground black pepper
1/3 cup olive oil

Method
Preheat oven on broil setting
Slice the bread to about 3/4 -inch thickness.
In a blender or food processor, combine garlic, salt, lime juice, pepper, and olive oil. Blend on high speed until garlic is thoroughly liquefied and entire mixture is slightly emulsified and opaque.

Brush the mixture over one side of each slice of bread and lay the bread on a baking sheet. Heat under broiler for 3-6 minutes or until bread is slightly browned and crunchy at the crust. Serve immediately.

Wilted Swiss Chard

Who is brave enough to grab a bunch of those bitter-looking greens bunched up in the leafy section of the super market? Who really knows what to do with those things, anyway? I’m not a fan of collard or mustard greens and kale makes me retch. But I’ve really taken a shine to Swiss Chard and its almost-salty flavor. It has a twinge of tangy bitterness, but not enough to overpower a dish. My favorite preparation is with some bacon, red onions, and a splash of white wine.

Ingredients
2 slices thick-cut, natural smoked bacon, diced
1/4 cup red onion, diced
4 tbsp dry white wine
1 bunch red Swiss chard

Method
Wash and dry the chard. Remove stems, then chop roughly into 2-inch pieces. Set aside.

In a large skillet, fry bacon pieces with red onion until bacon is fully cooked and onion is soft and translucent. Add Swiss chard pieces and white wine. Sautee for 2-3 minutes, or until leaves are gently wilted and volume is reduced by about half.

Serve immediately.