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SUBMITTED BY: DAVID,MIKAELLA L.SUBMITTED TO: MISS RODRIGOYEAR & SEC.: IV-GOLD

Beef Pho Noodle Soup

Ingredients• 10 ounces flat rice noodles (Banh Pho)• 3 lbs. calf knuckle bones• 2 lbs shank bones with marrow• 8 to10 cups water• 2 lbs. thinly sliced sirloin• 1 large red onion, peeled and cut in half• 1 thumb ginger(about a tablespoon), cut in

half• 3 pieces star anise• 1 black cardamom pod• 1 cinnamon stick• 1 teaspoon fennel seeds• 4 pieces cloves• 1 teaspoon coriander seeds• 1 piece green Jalapeno pepper, thinly sliced

diagonally• 1 piece red Jalapeno pepper, thinly sliced

diagonally• 1 bunch fresh Cilantro• 3 pieces lime, wedged• Sriracha sauce (to taste)• Hoisin Sauce (to taste)• Fish Sauce (to taste)

Cooking Procedure• Cook the noodles according to package instructions. Set

aside.• Preheat the oven to 450 degrees Fahrenheit.• Arrange the bones in a baking tray. Cover with aluminum

foil. Roast in the oven for 25 minutes.• Put the onion and ginger in the oven. Remove the foil from

the bones. Continue to roast for 20 minutes.• Meanwhile, boil the water in large cooking pot.• Once the bones, onion, and ginger are ready, add them in

the boiling water. Let it boil for 12 minutes in medium to high heat. This is the part where scum from the meat will float.

• Scrape the scum floating on the beef stock. Reduce the heat to a simmer.

• Meanwhile, heat a saute pan. When the saute pan gets hot. Put in the cinnamon, fennel, clove, coriander, star anise, and cardamom. Roast in the pan while gently shaking the pan for 5 to 6 minutes. Make sure that you do not over roast the spices as it will taste bitter, so reduce the time as necessary.

• Add the roasted spices on the cooking pot where the bones are in. Continue to simmer for 2 to 3 hours. Add more water if needed.

• Add some fish sauce to taste. Stir.• Arrange the noodles and sliced sirloin (raw) in a bowl. Pour

in the beef broth. (Note: the hot broth will cook the thinly sliced sirloin). Top with cilantro and jalapeno. Add some hoisin sauce and Sriracha sauce to taste (and additional fish sauce as needed).

• Serve with lime wedges. Serve!• Share and enjoy!• Number of servings (yield): 8

Beef Brisket Recipe

METHOD• 1 Preheat oven to 300ºF.• 2 In a bowl, mix together the barbeque sauce,

soy sauce, and water.• 3a Place the brisket roast on a large piece of

aluminum foil. Spread the BBQ sauce mixture generously over meat. Wrap the brisket in aluminum foil and place it in a roasting pan. Bake for 1 hour for every 1 pound of meat.

• Alternatively,• 3b Place the barbecue sauce and the brisket in

an oven roasting bag. Sprinkle a teaspoon of flour into the bag. Poke a couple small holes in the bag. Place the bag in a roasting pan. You may find that the cooking time is faster with this method, or you can reduce the oven temperature to 275°F.

• 4 Remove from oven and let rest in the foil for 30 minutes before serving.

• Prep time: 10 minutes• Cook time: 3 hours• Yield: Serves 8.INGREDIENTS• 3 to 4 lbs of a brisket

cut of beef• 3/4 cup

barbeque sauce• 1/4 cup soy sauce• 1 cup of water

Bacon-wrapped Pork Roast Recipe

• Yield: Serves 4.• Add to shopping listINGREDIENTS• 1 pork loin (1 1/2 pounds)• Salt and pepper• 1 Tbsp olive oil• 2 Tbsp finely chopped

fresh rosemary• 1/4 lb bacon, thinly sliced• 1 cup white wine

METHOD• 1 Preheat oven to 375°F. Pat pork roast dry with

paper towels. Season pork roast with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.

• 2 Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen string.

• 3 Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.

• 4 Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.

Beef Goulash with Dumplings Recipe

• Yield: Serves 4 to 6.• Add to shopping list

INGREDIENTS• Goulash• 2 Tbsp extra virgin olive oil• 4 cups onions, thinly sliced• 1 Tbsp sugar• 3 garlic cloves, minced• 1 Tbsp caraway seeds, toasted and ground• 1 1/2 tablespoons sweet Hungarian paprika• 1 teaspoon spicy Hungarian paprika• 2 Tbsp minced fresh marjoram leaves• 1 teaspoon minced fresh thyme leaves• 1 bay leaf• 3 Tbsp tomato paste• 2 Tbsp balsamic vinegar• 4 cups chicken stock• 2 1/2 pounds chuck roast, cut into 2-inch cubes (remove excess fat)• 1 teaspoon kosher salt• 1/4 teaspoon freshly ground black pepper• Dumplings• 2 cups cake flour• 2 teaspoons baking powder• 1 teaspoon salt• 3/4 cup milk• 2 Tbsp melted butter

METHOD• 1 In a large covered sauté pan, heat the olive oil and

sauté the onions and sugar until caramelized. Add the garlic and caraway seed. Cook another minute.

• 2 Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Sauté another minute, until fragrant.

• 3 Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper.

• 4 To prepare the dumplings, sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. After the stew has cooked until tender in step 3, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew. Cover and cook for 15 minutes. Once you have covered the pan, donot uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.

Chipotle Meatballs Recipe

• Prep time: 25 minutes• Cook time: 20 minutes• Yield: Serves 6-8.

INGREDIENTS• Meatballs• 2 slices bacon, minced• 2 garlic cloves, minced• 2 large eggs• 1/2 cup bread crumbs• 1 1/2 teaspoons salt• 1 1/2 pounds ground pork• 2 teaspoons dried oregano or finely chopped fresh mint• 1-2 teaspoons chipotle powder (or a couple teaspoons of

adobo sauce)• Sauce• 2 Tbsp olive oil• 1 medium onion, chopped, about 1 cup• 3 garlic cloves, minced• 1-3 chipotles chiles in adobo (canned), minced fine and

sauce reserved• 1 28-ounce can crushed tomatoes (preferably fire-roasted)• 1 teaspoon dried oregano• 1/2 cup beef or chicken broth

METHOD• 1 Preheat oven to 400°F. Mix all the meatball ingredients

together in a large bowl and mix well with your clean hands for a minute or two. You want the mixture to be well integrated, but you don't want to overwork it or the meatballs will be tough.

• 2 With wet hands or an ice cream scoop, form meat into about 16 plum-size balls and space them out in a 13-by-9-inch baking dish, or, if you have one, a mini-muffin tin. Bake until lightly browned, about 15 minutes.

• 3 While meatballs bake, heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. Add the garlic and cook for 1 minute, then add the minced chipotles, the can of tomatoes, oregano or mint, and beef broth. Mix well and add salt to taste. If you want more chipotle flavor, add the reserved chipotle sauce spoonful by spoonful, mixing and tasting between spoonfuls. Boil the sauce uncovered as the meatballs cook.

• 4 When meatballs are ready, put them into the sauce and toss to coat. If the sauce is too thin for your taste, continue to boil it down for a few minutes. Otherwise, serve with rice, tortillas or polenta. Garnish with cilantro to serve.

Chipotle Citrus Marinated Pork Tenderloin Recipe

• Prep time: 25 minutes• Cook time: 15 minutes• Yield: Serves 4.INGREDIENTS• 2 pork tenderloins, about 1 pound each,

halved crosswise• 1 cup orange juice• 6 tablespoons fresh lemon juice• 6 cloves garlic, smashed• 2 shallots, chopped• 2 dried chipotle chilies, crushed, or 1 Tbsp

chipotle powder• 1 tablespoon olive oil• Kosher salt and freshly ground black

pepper• 3/4 cup chicken stock• 2 tablespoons chopped fresh cilantro

METHOD• 1 Trim the tenderloins of any excess fat and silver skin. Set in a

small nonreactive baking dish. Combine the orange juice, lemon juice, garlic, shallots and chilies in a small bowl and stir well. Pour over the tenderloins and let sit for 20 minutes at room temperature.

• 2 Preheat oven to 400°F.• 3 Heat the olive oil in a large, ovenproof skillet over medium-

high heat. Remove the tenderloins from the marinade, reserving the marinade. Wipe the tenderloins dry with a paper towel and season with salt and pepper. Add to the skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned. Transfer to the oven and roast for 10 to 12 minutes, until an instant-read thermometer inserted into the center reads 140-145°F.

• Remove skillet from oven and transfer the tenderloins to a plate and cover loosely with aluminum foil to keep warm. Remember that the skillet handle is still hot after you put the skillet on the stove top. Use oven mitts or cool off the handle with ice.

• 5 Pour the marinade into the skillet and add the chicken stock. Bring to a boil over high heat and cook for 8 to 10 minutes, until reduced and thickened. Pour through a fine-mesh sieve into a bowl.

• 6 Cut tenderloins across the grain into thin slices and arrange on a platter. Drizzle sauce over top and sprinkle with cilantro. Serve.

Baked Lingcod with Lemon-Garlic Butter Sauce Recipe

• Prep time: 15 minutes• Cook time: 15 minutes• Yield: Serves 4.• If you don't have ling cod, you can use any firm white fish. Other fish that

wold be nice here include: redfish, walleye, catfish, rock cod, haddock, pollock, cod or black seabass.

INGREDIENTS• Fish• 2 pounds lingcod fillets• Olive oil• Salt and Pepper• Lemon-Garlic Butter Sauce

This recipe makes 2 cups, about twice as much as you'll need for the above fish. Refrigerate what is left over and consider using it as a topping for potatoes or vegetables.

• 1/2 cup clam juice• 1/2 cup dry sherry• 1/2 cup whole milk• 1 Tbsp minced garlic• 1 Tbsp minced shallots• 1 bay leaf• 1 Tbsp unsalted butter• 1 Tbsp flour• 1/2 pound (2 sticks) unsalted butter• 1/2 teaspoon salt• 1/2 teaspoon white pepper• 1 Tbsp lemon juice• 2 Tbsp fresh chopped parsley

METHOD• Prepare the Sauce• 1 Put the first six sauce ingredients (clam juice, sherry, whole milk, garlic,

shallots, bay leaf) in a pot and bring to a boil. Boil it down by half.• 2 In a separate saucepan (1-qt minimum) prepare the roux. Heat one

tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not brown).

• 3 Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.

• 4 Turn the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock or water if the sauce is too thick. Add the chopped parsley right before you serve.

• Prepare the Fish• 1 Arrange an oven rack so that when the fish is on a baking pan in the oven

it will be 4 to 5 inches from the heat. Preheat the oven to 350°F.• • 2 Rinse the fish in cold water, cut into serving pieces if necessary. Remove

any bones with fish-bone tweezers or (spotless clean) pliers. Lay the fish flat in a aluminum foil lined baking pan. Rub some olive oil over both sides of the pieces, enough to coat. Sprinkle both sides with a few shakes of salt and pepper. Bake for 10-15 minutes, until just done. To test, use the tip of a knife to gently cut into the thickest part of the fillet. The fish is done when the fish has just turned from translucent to opaque at the center. Once you pull the fish out of the oven it will continue to cook for a few minutes.

• 3 Serve the fish with the sauce poured on top. Rice, crusty bread and a simple salad are good accompaniments.

•

Angel Hair Pasta with Shrimp and Lemon Cream Sauce Recipe

• Prep time: 15 minutes• Cook time: 15 minutes• Yield: Serves 4.• We used medium shrimp (41-50 per pound) for

this recipe, but little cocktail shrimp would also work. Use heavy whipping cream to avoid curdling when mixed and heated with the lemon juice.

INGREDIENTS• 3/4 cup heavy whipping cream• 1/4 cup chicken stock• 3 Tbsp lemon juice• 3/4 pound angel hair pasta (also called capellini)• Salt and black pepper• 1 pound raw medium shrimp,

peeled and deveined*• 1/2 cup (loosely packed) chopped parsley• 1/4 cup (loosely packed) chopped chives• Zest of a lemon• 1/2 cup freshly grated parmesan cheese

METHOD• 1 Bring a large pot of salted water to a boil.• 2 In a smaller pot, heat the cream, chicken stock and

lemon juice to a low simmer. Simmer gently for 5 minutes.

• 3 Add the angel hair pasta to the boiling water.• 4 Add the shrimp to the simmering lemon cream

sauce. Stir well and add a pinch of salt and black pepper. The shrimp should cook in about the same time as the angel hair pasta, about 4 to 5 minutes.

• 5 When the pasta is done, drain and put it in a large bowl. Add the herbs to the simmering lemon cream sauce and let them cook for about 1 minute. Pour the shrimp and lemon sauce into the pasta bowl and mix well. Add the lemon zest and most of the parmesan and mix again. Divide into servings, and top with the remaining parmesan.

• Note, if the resulting mixture seems too dry, just add a little water or cream. If it seems too wet, don't worry, the pasta will absorb the sauce.

Ceviche Recipe

• Yield: Serves 4-8.• Preparation time: 15 minutes to prepare, 3-4 hours

to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.

INGREDIENTS• 2 lbs of firm, fresh red snapper fillets (or other

firm-fleshed fish), cut into 1/2 inch pieces, completely deboned

• 1/2 cup of fresh squeezed lime juice• 1/2 cup of fresh squeezed lemon juice• 1/2 red onion, finely diced• 1 cup of chopped fresh seeded tomatoes• 1 serrano chili, seeded and finely diced• 2 teaspoons of salt• Dash of ground oregano• Dash of Tabasco or a light pinch of cayenne pepper• Cilantro• Avocado• Tortillas or tortilla chips

METHOD• In a non-reactive casserole dish, either

Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.

• During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.

• Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Baby Bok Choy with Cashews Recipe

• Yield: Serves 4.

INGREDIENTS• 2 Tbsp olive oil• 1 cup chopped green onions, including

green ends• 3 cloves garlic, chopped• 1 pound baby bok choy, rinsed, larger

leaves separated from base, base trimmed but still present, holding the smaller leaves together

• 1/2 teaspoon dark sesame oil• Salt• 1/2 cup chopped, roasted, salted cashews

METHOD • 1 Heat olive oil in a large sauté pan

on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)

• 2 Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.

• 3 Gently mix in cashews.

Blanched Cabbage with Butter and Caraway Recipe

• Prep time: 20 minutes• Cook time: 5 minutes• Yield: Serves 4 to 6.INGREDIENTS• One 2-pound head of green cabbage• 4 Tbsp butter• 1 teaspoon caraway seeds• 1/2 teaspoon celery seeds• Salt• 1/2 teaspoon black pepper

METHOD• 1 Heat a large (8-quart) pot of well salted water to a

boil.• 2 While the water is heating, prepare the cabbage. Peel

away and discard and discolored or old outer leaves. Cut the head of cabbage into quarters, through the core, and cut away and discard the core. Use your hands to tear the cabbage into large (about 1 to 2 inch) pieces. (Or use a knife.)

• 3 Once the water is at a rolling boil, add the torn cabbage leaves to the water. Submerge the leaves in the hot water. Cook for 90 seconds, then drain the pot of its water. Return the cabbage leaves to the pot.

• 4 Stir 4 tablespoons of butter into the cabbage. The cabbage and the pan are both hot, so the butter should melt quickly in the pan. If you are using unsalted butter, you will want to add more salt to the cabbage. Start with half a teaspoon and add more if needed. Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine.

• Serve immediately. Great with pork, veal, or frankfurters.

Broccoli Salad Recipe

• Prep time: 20 minutes• Yield: Serves 4 to 6.INGREDIENTS• 1 teaspoon salt• 5-6 cups fresh broccoli florets (about

1 pound of florets)• 1/2 cup toasted slivered almonds• 1/2 cup cooked, crumbled bacon• 1/4 cup of red onion, chopped• 1 cup of frozen peas, thawed (or

fresh peas if you can get them)• 1 cup mayonnaise• 2 tablespoons apple cider vinegar• 1/4 cup honey

METHOD• 1 Bring a large pot of water, salted with a

teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

• 2 Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

Barbecued Buffalo Wings Recipe

• Prep time: 5 minutes• Cook time: 1 hour, 30 minutes• Yield: Serves 1-12, depending on your appetite.• We like to make our own wing sauce, but you

could use a store-bought one if you are pressed for time.

INGREDIENTS• 3 pounds chicken wings• Salt• 2 Tbsp vegetable oil• Sauce:• 1/2 cup (8 Tbsp or 1 stick) unsalted butter• 12 Tbsp hot sauce (Crystal, Texas Pete, Tabasco,

etc)• 2 teaspoons Worcestershire sauce• 1 teaspoon salt• 1 teaspoon sugar• 1 teaspoon garlic powder• 1 teaspoon black pepper

METHOD• 1 To make the sauce, mix all of the ingredients together in a

small pot set over low heat and stir constantly until the butter melts. Once the butter melts, whisk the sauce vigorously off the heat and set aside. It should remain liquid throughout the cooking process. If it starts to solidify, heat it up just enough to melt it, whisking all the time. You don't want this sauce to boil.

• 2 Using a sturdy chef's knife or poultry shears, cut off the wing tips and either discard or reserve (we usually freeze) for making chicken stock. Use the knife or sheers to separate the drumettes from the flats (the mid-joint wings).

• 3 Toss the wings with the vegetable oil and the salt, and arrange in one layer on the grill set over low heat. If you are using charcoal or wood, it will be very difficult to do this, so set your fire on one side of the grill and arrange the wings on the other side, away from the direct heat. You want them to cook slowly, with little or no sizzle. Cover the grill and cook like this for 30 minutes.

• 4 Turn the wings and paint with the Buffalo wing sauce. Close the grill and cook for another 30 minutes. Repeat the process, until the wings are done to your liking, this time painting the wings every 15 minutes or so. Make sure you have a little leftover sauce to toss the wings with at the end.

•

Chicken and Rice Casserole Recipe

• Yield: Serves 6 (with leftovers)• If you are avoiding cooking with alcohol, skip the sherry and deglaze

the pan with a 1/4 cup extra of chicken stock.Depending on how salted your stock is, you may need to more generously salt this dish. Can always salt to taste at the table.You can make this entire dish on the stovetop instead of the oven if you want. Just use a large sauté pan with a tight cover, cook on low when all is assembled, low enough to keep a simmer, but not so high that you burn the rice.

INGREDIENTS• 2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch

pieces, patted dry• Salt and pepper• Olive oil• 1 medium onion, chopped• 2 cloves garlic, minced• 1/2 lb cremini or button mushrooms, sliced• 1/4 cup dry sherry or white wine• 1 1/3 cups* chicken stock**• 1/2 cup sour cream• 1/4 cup cream• 1 cup raw, medium or long grain, white rice• 1 1/2 teaspoon salt• 1 teaspoon each of Italian seasoning and poultry seasoning (or 2

teaspoons of one of these herb mixes, or 2 Tbsp chopped fresh herbs such as rosemary, sage, thyme, and basil)**

• 1/2 teaspoon paprika• 2 Tbsp chopped fresh parsley

METHOD• 1 Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a large sauté pan on

medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.

• 2 In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.

• 3 Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.

• 4 Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.5 Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.

• Sprinkle with fresh parsley before serving.

Chicken Enchiladas Verdes Recipe

• Yield: Serves 4 to 6.

• A shortcut for this recipe is to use already prepared bottled salsa verde (heat the sauce and add sour cream at the end) which should be available at any market that carries Mexican foods. Use 2-3 cups. You can also use rotisserie chicken instead of poaching your own.

• Packaged tortillas vary in their thickness and quality. Thicker corn tortillas will hold up better to the frying, softening, and dipping in sauce than thin ones, which can tend to fall apart.

INGREDIENTS • 4 chicken thighs, bone-in, skins removed (about 1 3/4 lbs)• 1 1/2 lbs tomatillos, papery husks removed, rinsed• 4 serrano chile peppers, top cut off to expose interior and to

remove stems• 3 cloves garlic• 1 cup white or yellow onion, chopped• 1/4 of a whole white or yellow onion• Salt• 1 bunch cilantro, rinsed and chopped, stems included• High smoke point cooking oil such as canola oil, peanut oil or

grapeseed oil• 12 corn tortillas• 3 Tbsp sour cream• 1/2 cup crumbled Mexican Cotija or Queso Fresco cheese

METHOD• 1 Put chicken thighs in a medium sized saucepan and just cover with water. Add one clove of

garlic that has been cut in half, 1/4 of an onion, and 1 teaspoon of salt to the water. Bring to a boil, reduce to a low simmer, and cook, covered, for 20 minutes, until the chicken is just cooked through. Remove chicken thighs to a separate bowl and let cool enough to touch.

• 2 While the chicken is cooking, put the tomatillos and 3 serrano chile peppers in a separate sauce pan and cover them with water. Bring to a boil, reduce to a simmer. Simmer until the tomatillos are cooked, and have changed color, but are not mushy, about 5 minutes. Remove from heat. Use a slotted spoon to transfer tomatillos and serranos to a blender. Add 1/2 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a third a cup of your chopped onion, and about 1/4 cup of chopped cilantro (packed). (Remaining chopped onion and cilantro will be used for garnish.) Add one teaspoon of salt. Purée until completely blended, 15 to 30 seconds. Taste for heat. If not spicy enough add another chile pepper (doesn't have to be cooked). Note that sour cream will eventually be added to the sauce which will cool down a lot of the spiciness. Add more salt to taste if necessary. Pour sauce into a skillet, bring to a simmer and let simmer for 5 minutes. Then remove from heat.

• 3 Remove the cooked chicken meat from the bones. Shred the meat with a fork or knife. Put the chicken in a bowl and add 1/3 to a 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little.

• 4 Heat a tablespoon of oil in a frying pan on medium high heat. Add a tortilla to the pan and use a metal spatula to flip it to the other side. Place another tortilla on top of this one (to soak up the excess oil) and flip again. When the tortillas are heated through, remove them to a plate lined with paper towel. Add a little more oil to the pan, and add another couple tortillas. Continue to heat through and soften all of the tortillas. Note that if you are using just made homemade tortillas you can skip this step because the tortillas are already hot, softened, and ready to eat.

• • 4 Warm the oven to 200°F. Dip a tortilla in the salsa verde tomatillo sauce and place

it on an oven-proof serving dish. Scoop a spoonful of chicken into the center of the tortilla and roll up the tortilla. Place on the serving dish and repeat with all of the tortillas. Put into the warm oven to keep the enchiladas warm while you finish the sauce.

• 5 Heat the salsa verde sauce again until simmering, then remove from heat. Stir in the sour cream until well blended. Remove the warming enchiladas from the oven and pour salsa verde sauce over all of them. Top with chopped onion, cheese, and cilantro.

• Serve immediately. Serve with extra garnishes of onion, cheese, and cilantro on the side.

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