Cooking Mexicano Style
...in honour of my (nearly finished) Mexico-inspired kitchen. Last night I made a low-cal version of Chicken Mole, using chicken breasts with no skin, but still all the lovely chocolate-y chile-y goodness that is Mole. We didn't use to call it Hot Fudge Chicken for nothing!
That was a faux Mexican dish, but tonight, baby, Chile Verde! The real thing, made from scratch and currently bubbling away on my stove. Mmmmmmmmmm. Let's take a look, shall we?
Although it is relatively easy to make Chile Verde using various canned items, I usually prefer to do it all myself. That means roasting, peeling and de-seeding the chiles myself, chopping up the tomatoes and trimming my own pork. The only thing I didn't make from scratch was the chicken broth that all the good stuff is simmering in. Thank Campbell's for that.
I haven't been able to find Poblano chiles here in Canadia or Anaheim chiles, for that matter. The chiles I use are called Cubanos, who knows-- they may be Anaheims by another name, they certainly look similar. They do the job, though. These roasted up beautifully, thanks to my asador. What? you don't have an asador? You totally need to get one.
Just put this baby on your gas burner and char those peppers or tomatoes all to hell!
Okay, enough teasing. Here's what you really want to see, even if it is slightly unfinished.
In the above photo. the plant in the foreground cleverly conceals the one cabinet that doesn't currently have a door.
The microwave may not stay here, but both Grant and I like having more space around the sink.
Isn't it amazing how the tile totally matches the dishes in the open cupboard? A complete accident.
Anyway, even though it's not perfect...yet...we are pretty happy with our new kitchen.
That was a faux Mexican dish, but tonight, baby, Chile Verde! The real thing, made from scratch and currently bubbling away on my stove. Mmmmmmmmmm. Let's take a look, shall we?
Although it is relatively easy to make Chile Verde using various canned items, I usually prefer to do it all myself. That means roasting, peeling and de-seeding the chiles myself, chopping up the tomatoes and trimming my own pork. The only thing I didn't make from scratch was the chicken broth that all the good stuff is simmering in. Thank Campbell's for that.
I haven't been able to find Poblano chiles here in Canadia or Anaheim chiles, for that matter. The chiles I use are called Cubanos, who knows-- they may be Anaheims by another name, they certainly look similar. They do the job, though. These roasted up beautifully, thanks to my asador. What? you don't have an asador? You totally need to get one.
Just put this baby on your gas burner and char those peppers or tomatoes all to hell!
Okay, enough teasing. Here's what you really want to see, even if it is slightly unfinished.
In the above photo. the plant in the foreground cleverly conceals the one cabinet that doesn't currently have a door.
The microwave may not stay here, but both Grant and I like having more space around the sink.
Isn't it amazing how the tile totally matches the dishes in the open cupboard? A complete accident.
Anyway, even though it's not perfect...yet...we are pretty happy with our new kitchen.
Labels: Home Work, Now we're cooking
posted by allison | 4:03 PM
8 Comments:
I've been waiting to see the finished product, and I'm mucho impressed. (Sticking with your Mexicano theme!) I especially love the tile design.
Oooh, so pretty! I love those tiles, and the cabinet doors look magnificent. Did you get them opening properly?
Wellllll, some of the doors open properly. We still need to fix about 4 of them, so we don't have to open the door next to them in order to access them. But currently, we are in a state of denial, oh yes, we are.
Pretty is what counts, right?
So lovely!
I am so hungry right now.
The kitchen looks beautiful! Great job.
And now I so want Chile Verde, with Chicken Mole for dessert.
Oh wow... I love the tiling! Both the kitchen and the Chile Verde look amazing.
WHOO! Looks awesome!!
xxoo
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