Mexican Chicken Soup

Such an easy recipe...all you need is time to let it simmer. I'm avid believer in cooking with bones whenever you're making a soup. Bone-In chicken thighs are my favorite to use because 1) they're cheap, 2) the meat-to-bone ratio is perfect, 3) dark meat is delicious!

INGREDIENTS

- dash of olive oil

- 4 bone-in chicken thighs

- salt & pepper to taste

- 3 garlic cloves, minced

- 1 medium yellow onion, chopped

- 1 can of Original Rotel Diced Tomatoes with Green Chilies

- 1 can sweet kernel corn

- 32 oz. chicken broth

- 1 habanero pepper (IF YOU DARE!)

- heaping tbsp of sugar

- fresh cilantro, chopped for garnish

- like wedges

- fresh avocado slices

1) In a large pot, brown chicken thighs on medium high for two minutes on each side. Remove the thighs and set aside.

2) Toss the minced garlic and chopped onions into the pot. Sauté until the onions are translucent. (Make sure to scrape up the brown bits from the bottom of the pan!!)

3) Add the can of Rotel (juices included) and once again, scrape the bottom of the pot to make sure your deglazing the pot.

4) And chicken broth, the can of corn (again, juices included), and the browned chicken thighs.

5) If you're adventurous, chop a habanero pepper in half and toss it into the pot.

6) Allow to simmer for about 2 hours. During this time, add in the sugar to taste.

7) FIND AND REMOVE THE HABANERO HALVES!

8) Serve the soup with a squeeze of lime, fresh cilantro, and sliced avocado.

Bo Kho

One of my favorite Vietnamese dishes growing up, so I finally decided during my snow day to try making it myself! (And I have to admit, it turned out awesome!) Bo Kho is usually eaten as a stew with some airy French baguette pieces to dip in the stew. Sometimes folks eat it as a noodle dish (think Pho), but I prefer it with the bread. 

INGREDIENTS

- 2-3 pounds bone-in beef cut (this time around I used two large pieces of beef shank, and some short ribs that were on sale)

- 3 tsp madras curry powder

- 3 tsp Chinese five spice powder

- 3 stalks lemongrass (or lemongrass purée if you can't find fresh stalks at the store)

- 2-inch knob ginger, cut into big slices

- 1 stick of cinnamon
- 3 star anise
- 1 bay leaf
- 2 tbsp fish sauce
- 2 tsp salt
- 6-oz can tomato paste
- 2 carrots, cut into 2-inch chunks
- 3 potatoes or more, cut into 2 -inch chunks
- 1 cup pearl onions, or 1 large onion, cut into 2 inch chunks

1) Season the beef with some curry powder, five spice powder, and if you're using lemongrass paste, some of that. (If you're using lemongrass stalks, don't worry about this step.)

2) In a large Dutch oven, brown the beef in small batches in some olive oil. 

3) Remove the beef and set aside.

4) Toss the potatoes, onions, and all the remaining ingredients into the same Dutch oven. (Be sure to scrape up all the brown pieces from the bottom of the pan.) 

5) Add back in the beef and fill the pot with water so that the beef is covered, (about a 3/4 full pot.)

6) Let simmer for three hours.

7) Toast the baguette and serve with the dish!

Broiled Lobster Tails, Crab Cakes and Sautéed Swiss Chard

Lobster tails and Crab Cakes were on sale at Fresh Market, and I'm never one to pass up a good deal!

For the lobster tail, I use a very simple technique. I cut the tails in half, pour on some melted butter seasoned with Old Bay, and broil for 7-10 minutes. Season with some squeezed meter lemon.

The crab cakes were already made so I just reheated them in a pan with some butter. Season with some squeezed meter lemon.

For Swiss chard, I throw in the stems first and sauté them in a pan with olive oil, garlic, a few splashes of mirin, and some soy sauce. I add the leaves and cover the pan and let it cook for about 7 minutes.

Re: Meyer Lemon - splurge and get yourself a meyer lemon. It's a bit sweeter than a regular lemon and doesn't have a very thick rind at all. They're a tad more expensive than a regular lemon, but well worth the extra quarter or so.