The Cowgirl Gourmet in Santa Fe

Good + Good for You in Santa Fe, New Mexico

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Ukrainian Dill Potatoes

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Sometimes, I am like the Cookie Monster with potatoes. Potatoes! Spuds have been one of my favorite foods for as long as I can remember. I mean, what’s not to love about a starchy root vegetable that is inherently diverse, delicious and decadent?!

From rich and creamy potato soup to buttery mashed potatoes to crispy potato latkes to smashed potatoes with craggy edges that take your breath away to oven-baked French fries to the perfect baked potato? There are so many ways to enjoy tubers. And they are popping up at the Santa Fe Farmers Market right now, which is one of several reasons why I made these Ukrainian Dill Potatoes.

Celebrate Ukrania

As I sit at home and watch the news of the Ukrainian-Russian war that has been going on for more than a month, it’s agonizing not to be able to do anything to help–or stop the Russian invasion. The stories and pictures are devastating, yet the Ukrainians persist. In their honor, I made this dish to recognize their fierce fight, ignited spirit and unpenetrable grit. And I am lifting them up from afar with one ingredient that is at the heart of their cuisine, potatoes.

Food is a common denominator and something that unites us. When I came across this recipe on thekitchn.com, I was called into action and planned a meal around these Ukrainian dill potatoes. My grandmother always used dill–in potato soup, with roasted beets, in salads and tuna salad. This was a staple herb in her culinary repertoire and it always reminds me of her.

Dill-icious Potatoes

These potatoes are so simple and so dill-icious. Four basic ingredients come together to make a flavorful dressing to add to the boiled potatoes. Sunflower oil, minced or grated garlic, salt and lots of chopped dill. That’s it. This dish looks like spring in a bowl.

The bright green color, the herby aroma and heady garlic immediately catch your attention. Soft potatoes coated in garlic oil with salt and dill. How is it that I have never had this before? Now that I have, the recipe is permanently emblazoned in my brain so I can make it whenever the occasion or craving hits.

It is my hope that by sharing this simple potato recipe, we can all come together and cook in the kitchen to honor the amazing Ukrainians as they continue to fight to protect their country and their people.

Buen provecho!

Ukrainian Dill Potatoes

Ukrainian dill potatoes in a bowl
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Ukrainian Dill Potatoes

These simple and delicious potatoes celebrate the arrival of spring and also honor the hard-fighting Ukrainians as they hold off the Russians. The combination of soft-boiled potatoes tossed with a slightly nutty flavored sunflower oil that has been melding with pressed garlic and salt is splendid. Add a big handful of fresh dill and it's off the charts.

This recipe can easily be halved, using 1 pound of potatoes--but be sure to cut the oil and garlic mixture in half as well as the dill. (Full disclosure--I made this mistake which is why I am pointing this out so you won't make the same mistake I did as it was wayyyy too garlicky--and I love garlic.)

Course Side Dish
Cuisine Ukrainian
Keyword dill, garlic, potatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 2 pounds Yukon gold or red potatoes cut into 1-inch chunks
  • 2 teaspoons kosher or sea salt plus more for seasoning
  • 3 cloves garlic finely minced, grated on a Microplane or pressed through a garlic press
  • 1/4 cup sunflower oil
  • 1/2 cup fresh dill finely chopped

Instructions

  1. Cut the potatoes into 1-inch chunks, making sure they are roughly the same size so they cook evenly.

    Ukrainian dill potatoes chopped potatoes

  2. Place the potatoes in a large pot and cover with water by about 2 inches.

  3. Add 2 teaspoons of salt, cover with a lid and place over medium-high heat. Bring to a boil and reduce the heat to low and gently simmer with the lid ajar until the potatoes can be easily pierced with a fork. Once the water boils, this should take about 12-15 minutes, so be careful not to overcook the potatoes.

    Ukrainian dill potatoes boiling potatoes

  4. While the potatoes are cooking, grate 3 cloves garlic on a Microplane or through a garlic press or mince finely and place in a small bowl.

  5. Add 1/4 sunflower oil and stir to combine and then let the flavors meld.

    Ukrainian dill potatoes garlic and oil

  6. Finely chop the fresh dill until you have about 1/2 a cup and set aside.

    Ukrainian dill potatoes dill

  7. When the potatoes are cooked, drain them and return the potatoes to the pot.

  8. Add the garlic oil and a generous pinch of salt to the potatoes and gently toss to combine. Sprinkle the dill over the top and toss again to combine. Taste and season with more salt if needed.

    Ukrainian dill potatoes with oil in a pot

  9. Serve and enjoy. Refrigerate any leftovers for up to 4 days.

Moroccan-Spiced Eggplant and Chickpea Stew

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Santa Fe’s winter has been tepid this year and, much to my dismay, it felt like spring was already springing. And this is why we should never give up hope. It has snowed three times in the last two weeks and more snow is expected tonight. Even a thin blanket of snow is welcome as we need the moisture and I love the snow.

But before spring officially does arrive, I made an eggplant and chickpea stew with Morrocan spices to warm the fire within. Because what’s better than sitting in front of a fire with a hot bowl of stew while it’s snowing? And it may be the last stew to enjoy prior to diving into salad season. Truthfully, it was a beautiful eggplant that inspired this dish as well as a friend who recently made something similar that has lingered on my palate.

Benefits of Stews and Spices

This stew comes together quickly and easily and the flavor is heightened by the addition of assertive Moroccan spices. Cumin, paprika, coriander, turmeric, a pinch of cinnamon and red pepper flakes, this stew is not short on flavor. In fact, these spices come together brilliantly to make a balanced dish that you will want again and again. After simmering for one-hour on the stove, the eggplant and vegetables break down and soften while the aroma of the spices perfumes the entire house.

One thing I love about stews (and soups) is that they make even better leftovers. Store any leftovers in the freezer for those days when no one wants to cook or knows what to cook. Having something wildly delicious and ready-to-go in the freezer always makes me happy. Simply defrost, heat, serve over rice and dinner is done.

And It’s Vegan

Another benefit to vegetable stews is that they are inherently vegan, but we don’t have to mention this. The meatiness of the eggplant will fool them all into thinking that this stew is hearty enough and won’t leave anyone missing the meat.

Serve with turmeric rice and/or protein of your choice for a wholesome meal before we really do spring into spring.

Buen provecho!

Moroccan-Spiced Eggplant and Chickpea Stew

Eggplant and chickpea stew plated and vert
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Moroccan-Spiced Eggplant and Chickpea Stew

This stew is so hearty and wholesome--and vegan, most people won't even know it doesn't have any meat. It comes together easily and simmers on the stove to fill your house with an amazing aroma. The spices are what elevate this dish from a simple stew to something that is bold and flavorful. Serve over rice, couscous or with salmon or protein of choice.

Course entree, Main Course
Cuisine Moroccan
Keyword stew, vegan stew, vegetables, vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Author The Cowgirl Gourmet

Ingredients

  • 1 large eggplant peeled and cubed
  • 1 teaspoon Kosher or sea salt for sprinkling over the cut eggplant
  • 3 tablespoons extra virgin olive oil and more as needed for cooking
  • 1 yellow onion diced
  • 1 teaspoon kosher or sea salt divided into two half teaspoons
  • 1 carrot diced
  • 1 rib celery diced
  • 1 bell pepper your choice of color, but I prefer red or yellow
  • 3 cloves garlic minced
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • Pinch red pepper flakes
  • 1 15 oz. can chickpeas do not drain, as you will use the liquid
  • 1 15 oz. can water
  • 1 28 oz. can diced tomatoes

Instructions

  1. Peel and chop the eggplant and place in a colander with 1 teaspoon of salt. Set aside and let the eggplant sweat for 1 hour.

    Eggplant and chickpea stew chopped eggplant

  2. Once the eggplant has extracted liquid, rinse the eggplant and place on a dry kitchen towel to remove any excess liquid.

  3. In a soup pot over medium heat, add olive oil.

  4. Once hot, add the onion, eggplant and 1/2 teaspoon of salt and cook until soft, about 10 minutes, stirring frequently.

  5. Add the diced carrot, celery, bell pepper and the remaining half teaspoon of salt. Stir well to coat and cook 5 minutes.

    Eggplant and chickpea stew eggplant and vegetables

  6. Add minced garlic and spices (paprika, cumin, turmeric, coriander, black pepper and red pepper flakes) and cook for 3 minutes, stirring so the spices don't burn.

    Eggplant and chickpea stew with spices

  7. Add chickpeas and the liquid and stir to blend the spices.

  8. Fill the can that the chickpeas were in with water and add to the pot, stirring well to combine.

  9. Add canned tomatoes and stir again to mix everything together. Increase the heat to medium-high and cook for about 10 minutes, bringing it to a simmer.

    Eggplant and chickpea stew with liquid

  10. Reduce heat to medium-low and cook for 1 hour.

    Eggplant and chickpea stew cooked down

  11. Taste the stew and adjust seasonings if needed, adding a bit more salt to taste, if desired.

  12. Turn off the heat and let the stew meld until ready to serve.

  13. Reheat the stew and serve over turmeric rice, white rice, brown rice or couscous and/or your protein of choice.

    Eggplant and chickpea stew horizontal

  14. Place any leftovers in the refrigerator for up to five days or put the stew directly into the freezer for a day when you don't want to cook.

Vietnamese Iced Coffee

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With vaccinations on the rise and life slowly returning to some semblance of normalcy, we are once again gathering and it feels good. Coffee dates, lunch meetings and after-hours events are picking up. But percolating summer temps means it’s time to replace our go-to hot cup of coffee with its chill cousin.

Lattes are good but iced lattes are better. And Vietnamese iced coffee will make you fall in love with coffee all over again.

Repurpose for Pleasure

My grandmother introduced me to iced coffee as a way to repurpose leftover coffee at the end of the day. Born in the Depression, she wasted nothing and would add a splash of milk, a spoonful of sugar and some ice to savor a delicious glass of iced coffee once she got home from work.

It’s been a tradition I continue to carry on, but now I have found a kicked-up version that will convince you to reserve some of the morning’s coffee for a welcome afternoon treat. I know she would have loved this slightly sweeter, more decadent version created by the Vietnamese.

Vietnamese iced coffee is so good, you may choose to sip it all year long and that’s a fine idea. Rich, dark coffee becomes silky and a real treat with the addition of a tablespoon (or more) of thick, sweetened condensed milk.

Vietnamese iced coffee spoonful of sweetened condensed milk

Add some ice to this two-ingredient blended concoction and all is well with the world. At least for a little while or until the next day when you have more leftover coffee.

Vietnamese Iced Coffee

The world’s second-largest producer of coffee, Vietnam accounts for nearly 20% of all coffee exported globally. Robusta, their most widely grown variety, is known for high levels of caffeine and slightly bitter notes. However, the coffee’s bitterness is easily offset by adding ice and a good glug of sweetened condensed milk. These two additions dilute the strong coffee and are what makes Vietnamese iced coffee a beverage we all want more of.

Known as cà phê nâu đá and made on every street corner of Vietnam, this drink is a national treasure. A slightly sweet and satisfying combination is why it continues to gain traction globally. While the traditional method is to grind fresh coffee beans and let them drip into a cup a la Chemex style, my preference is to use the morning’s leftover coffee. It’s easier and the result is a strong coffee made delectable by adding a spoonful of sweetened condensed milk and plenty of ice.

The next time you have leftover coffee, try this at home and you’ll see why this version is Vietnam’s preferred beverage of choice.

Buen provecho!

Vietnamese Iced Coffee

Vietnamese Iced Coffee
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Vietnamese Iced Coffee

With rising summer temperatures, this amped-up iced coffee will have you stocking up on sweetened condensed milk. A tradition in Vietnam, this recipe is gaining attention globally and, in one sip, you'll know why. Rich, thick and sweet, think of this as iced coffee on steroids. And the bonus is you don't have to toss your morning leftover coffee, but can repurpose it in the afternoon with this stunning summer pick-me-up treat that may become a daily habit.

Course beverage, Drinks
Cuisine Vietnamese
Keyword coffee
Prep Time 3 minutes
Servings 1
Author The Cowgirl Gourmet in Santa Fe

Ingredients

  • 1 cup leftover coffee
  • 1-2 tablespoons sweetened condensed milk depending on your taste
  • Ice

Instructions

  1. Reserve any leftover morning coffee for this treat in the afternoon.

  2. In a tall glass, pour one cup of leftover coffee.

  3. Drizzle in a good tablespoon of sweetened condensed milk and stir well to combine. Taste, adding more sweetened condensed milk, if desired.

  4. Add ice to the glass, stir again and enjoy.

Black Bean and Corn Salsa with Cilantro Vinaigrette

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As a born and raised Texan, some version of bean salsa is a staple at every party, event and gathering. Known as Texas caviar, it usually features black-eyed peas, black beans and corn. It was never my thing, but it was standard buffet fare in the Lone Star State.

Fast forward to Memorial Day 2021 when we attended our first party since March 13, 2020. The energetic and enthusiastic hosts had an enormous spread of tempting appetizers and sides spread out in the kitchen and the grill was fired up and ready for the celebration. Each dish was thoughtfully labeled gluten-free, dairy-free and whatnot so everyone could pick and choose what they wanted without having to inquire as to the ingredients.

A Memorial Day Gathering

As usual, guests were gathered around the kitchen island as they chatted up old friends and made new friends while nibbling on assorted vegetables, dips and chips and we joined them. It wasn’t long before I spied a black bean and corn salsa in a restaurant-style storage container that caught my attention.

It looked similar but different. This black bean and corn salsa was dressed with a bright green sauce. I had never seen this before and I was intrigued so I asked the hostess a bit more about the recipe. She told me a friend of hers from Austin, Texas, shared this family recipe for Hill Country Salsa. This host loved the dish and adopted the recipe as her own.

Versatile Vinaigrette

Because I was curious, she told me more about the green sauce–a cilantro vinaigrette. She praised how the dish gets even better as it marinates. The key, she told me, was to make the recipe a day or two–or more–before serving. Then it would be packed with flavor and could be spooned over salads, used as a dip or eaten as a side dish. The versatility made it appealing, but the cilantro vinaigrette sold me because that was what is missing in the Texas caviar, which tends to be dry and dull in flavor.

The vinaigrette comes together easily in a blender. You will pour half over the beans and corn and toss to coat and then let it meld in the fridge. Reserve the remaining half of the vinaigrette in a jar and store it in the refrigerator as well. Depending on your tastes, you may want to drizzle in a bit more each day as it continues to meld. You will want it to be a little saucy but not wet. Use any leftover vinaigrette for a salad with grilled meat or protein of choice or as a dipping sauce for strips of jicama, bell pepper and carrots on a hot summer day.

Pass it On

Whether you are from Texas or Minnesota, where my friend is from, or New Mexico or New Jersey, this black bean and corn salsa with cilantro vinaigrette may become a new favorite in your casa. With a little chopping, blending and opening of cans, the dish will be ready in a jiffy. Let the flavors marry in the fridge for a day or two and my bet is that you too will adopt this dish as your own.

It seems that’s the way this recipe is passed on and I am happy to continue the tradition.

Buen provecho!

Black bean salsa table spread
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Black Bean and Corn Salsa with Cilantro Vinaigrette

Unlike its boring cousin Texas caviar, this black bean and corn salsa packs a punch of flavor and is loaded with textures and colorful ingredients that begs to be eaten. The cilantro vinaigrette brings it together and makes this dish something you won't want to live without.

Course Appetizer, healthy snack, Salad, Side Dish
Cuisine American
Keyword black beans, corn, salsa
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author The Cowgirl Gourmet in Santa Fe adapted this recipe from a Hill Country Salsa recipe shared by a friend

Ingredients

For the cilantro vinaigrette

  • 1 cup cilantro
  • 1/3 cup lime juice
  • 1/4 cup olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher or sea salt
  • 1 jalapeno seeds removed
  • 2 cloves garlic
  • 1/2 bunch green onions chopped

For the black bean and corn salsa

  • 1 11 oz. can of black beans drained and rinsed
  • 1 16 oz. can of corn or 2 cups frozen corn I used Trader Joe's frozen roasted corn
  • 2 Roma tomatoes chopped
  • 1/2 bunch green onions chopped

Instructions

  1. Place the first eight ingredients in the blender--cilantro, lime juice, olive oil, cumin, salt, jalapeno, garlic and half a bunch of green onions.

    Black bean salsa cilantro vin pre-blended

  2. Blend together until the consistency is reminiscent of a salad dressing.

    Black bean salsa cilantro vin

  3. Place the beans, corn, tomatoes and remaining half a bunch of green onions in a big bowl.

    Black bean salsa

  4. Pour half of the cilantro vinaigrette over the beans, corn, tomatoes and green onions and stir well to combine. Reserve the remaining vinaigrette in a jar in the fridge.

    Black bean salsa cilantro vinaigrette

  5. Place the dressed black bean and corn salsa in the fridge to chill thoroughly. The longer it melds, the better it gets. If you do make this dish in advance and it melds for a day or two, taste it as you may want to add more of the cilantro vinaigrette to keep it moist.

    Black bean salsa in a bowl

  6. When ready, serve with assorted chips, atop salad greens or as a side dish.

    Black bean salsa table spread

  7. Refrigerate any leftovers.

 

Sopa de Tortilla (Tortilla Soup)

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It was one of the top-selling soups at our Puerto Mio resort in Zihuatanejo, Mexico. It surprised me as well. Hot soup on a hot beach? But soups are a big thing in Mexico. Hot or cold, they are part of the dining experience–in restaurants and in homes.

And sopa de tortilla is one of the country’s favorite soups. Every restaurant, abuela (grandmother) and household knows how to make an iteration of sopa de tortilla. To make the soup at our restaurant La Cala even more distinctive, Chef Sabino added shrimp shells to deepen and enrich the flavor of a traditionally thin broth. Then he added shrimp to give it some oomph.

We served this sopa de tortilla con camarones (tortilla soup with shrimp) in an individual cazuela with a lid, which the waiter lifted once he placed the covered bowl in front of the guest. The smell was intoxicating and the bowls were always empty when the waiter returned. It was an enchanting soup that everyone loved and one that I miss. I have been wanting to make sopa de tortilla for, well, about 20 years. Though I have eaten hundreds of bowls of soup at our resort and other restaurants over the year, I had not made it. And, no, I don’t have Sabino’s recipe so I was on my own.

A Common Mexican Soup

A friend who lives in Mexico recently made sopa de tortilla for her and her husband and sent me a picture. She reminded me how easy it is and how much they love it. She said it’s a staple in their culinary repertoire.

Coincidentally, her timing couldn’t have been better. I had a cookbook from the library with a recipe for sopa de tortilla. It had sparked my interest because it was so simple and, with a nudge from my amiga, I was finally inspired to make it. The recipe I adapted hails from Mery Martinez’s cookbook, The Mexican Home Kitchen, which includes more than 85 authentic Mexican dishes.

Rainy Days and Soup

Though I wanted to make this soup and had the ingredients for a while, I hesitated because of the increasingly warm weather in Santa Fe.  Surprisingly, it hailed and rained last Saturday which brought some cool weather and I happily took this as a sign to make sopa de tortilla.

With a handful of ingredients and store-bought broth, this soup comes together in less than 30 minutes but tastes like it’s cooked for days. The rich broth is thickened by dry roasting a few tomatoes, half an onion and two garlic pods on a comal or skillet. The broth’s deep red color comes not only from the roasted tomatoes but two–and only two–dried pasilla chiles that soften in warm water. Once tender, remove the stem, slice the chiles into rings and add them to the blender with the roasted tomatoes, onion, garlic and a cup of broth and puree until smooth. This becomes the base of the soup, along with more broth. Cook the soup for about 15 minutes to reduce slightly and thicken a touch.

And that’s it.

The Toppings Make It a Meal

All that’s left is to add the toppings–which can be few or many. If you want to make this super simple soup seem even more mystical, go for many toppings which is how it becomes a meal.

You’ll want diced white onion, finely chopped cilantro, a handful of crushed tortilla chips (I use Zack’s Mighty Organic Tortilla Chips, which is one of my new favorite packaged foods), small chunks of panela cheese, lots of cubed avocado and anything else that strikes you as a possible topping. The partnering of the crispy crushed tortilla chips, the slightly spicy broth and creamy avocado and you’re back in Mexico with every bite.

Serve this soup with a quesadilla and small salad and you’ll be anywhere but where you are. Sip a tequila or a cerveza (or both) and you may not need a vacation after all. Who are we kidding? We all need a post-Covid vacation. But, until then, this soup will satiate our longing for authentic Mexican food at home.

Buen provecho!

Sopa de tortilla final

Sopa de tortilla in a bowl horiz
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Sopa de Tortilla (Tortilla Soup)

This seriously simple soup calls for a few ingredients and store-bought broth. All you need is a comal or skillet, blender, soup pot and 30 minutes. I used to think this soup was complicated because the flavors are so rich and complicated. But it's surprisingly easy--especially when you don't fry your own tortilla chips, but use Zack's Mighty or other store-bought brand. The fun part is adding the toppings, so invite some friends over and start your Mexican-themed meal with this soup that will tantalize the tastebuds and prime everyone for a gathering they won't soon forget. Or be bold and make the soup the meal and have a ton of toppings for people to dress their soup however they want.

Course Soup
Cuisine Mexican
Keyword corn tortillas, garlic, onions, soup, tomatoes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author The Cowgirl Gourmet adapted this recipe from Mery Martinez and her cookbook

Ingredients

  • 4 Roma tomatoes
  • 1/2 white onion cut the half onion in half again or thirds, depending on its size
  • 2 cloves garlic
  • 1 cup vegetable or chicken broth
  • 2 dried pasilla chiles
  • 5 cups vegetable or chicken broth
  • 4 epazote leaves
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste

Toppings

  • white onions diced
  • cilantro chopped
  • Panela cheese cubed
  • crispy tortilla chips I use Zack's Mighty Organic
  • avocado cubed
  • chicharron
  • limes
  • shrimp

Instructions

  1. Preheat a comal or large skillet over medium-high heat, then place the tomatoes, onion and garlic. Turn the vegetables every 2 minutes, so they roast evenly. Once roasted, peel the tomatoes and garlic.

  2. While the vegetables are dry roasting, place the two pasilla peppers in warm water and let them reconstitute for about 10 minutes. Once they are softened, remove the stem and chop them into rings.

  3. Place the roasted vegetables in a blender, add the chopped and softened pasilla peppers and one cup of broth and blend until smooth.

    Sopa de tortilla puree

  4. In a soup pot, heat 1 tablespoon vegetable, olive oil or grapeseed oil over medium-high heat. Pour the tomato puree from the blender into the pot and cook for 3 minutes. Once the sauce begins to boil, turn down the heat and simmer for 5 minutes. The sauce will reduce and the color will darken.

    Sopa de tortilla soup cooking

  5. Add the remaining broth to the soup pot, increase the heat to medium-high and bring to a boil. Reduce the beat and simmer for 10-12 minutes. Add the epazote leaves and season with salt and pepper, to taste, and simmer 3 more minutes.

  6. Ladle the soup in bowls and top with the crushed tortilla chips and a good squeeze of lime in each.

    Sopa de tortilla in a bowl horiz

  7. Place the toppings in serving dishes for everyone to add to their own bowls

  8. Refrigerate any leftover soup for up to 5 days or freeze.

Bok Choy with Brown Sauce and Crispy Garlic

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Ever since nailing our first Chinese dish at home last year–thank you pork and asparagus stir-fry–our cravings for homemade Asian dishes have not waned. In fact, with our collective boost in confidence that we can make successful Asian recipes, our interest has swooned.

Perhaps this is why the bok choy with brown sauce and crispy garlic recipe in this month’s Bon Appetit caught both David’s and my attention. And while I was strolling through the Santa Fe Farmers Market last Saturday, the bok choy from one of my fave farms, Ground Stone Farm, caught my attention and I was fully committed to attempting to make my second Chinese dish. With bok choy this gorgeous and fresh, how could it not turn out well?

Bok choy BLOG

Yes to Bok Choy with Brown Sauce and Crispy Garlic

It wasn’t until I read the recipe that I learned it was a bit more effort than a typical stir-fry. But, I trusted Bon Appetit and recipe developer Justin Lee, chef and owner of Fat Choy, a fast-food vegan Chinese restaurant in New York City with plenty of praise and fans. I followed the instructions–made the mushroom sauce, blended it, steamed and sauteed the bok choy and separated the crispy garlic for sprinkling on top. Simple.

What resulted was a dish that is stunning enough to serve as an entree, but solid enough to stand in partnership with any protein of your choice. The unctuous brown sauce is smooth from blending the cooked and softened shitake mushrooms with wine and tamari. I poured the brown mushroom gravy on the platter, topped it with gorgeous sauteed bok choy and sprinkled generously with crispy garlic, as instructed.

In less than thirty minutes, I felt victorious at delivering another sensational Asian dish that impressed us both. Since David isn’t a vegetarian, it wasn’t until he went for seconds that I knew his compliments were legit. But, seriously, the mushroom sauce will make anything taste good. Especially sauteed bok choy.

Buen provecho!

Bok Choy Horizontal BLOG

Bok Choy with Brown Sauce and Crispy Garlic Featured Image
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Bok Choy with Brown Sauce and Crispy Garlic

While this simple dish is strong enough to stand alone as a vegetarian meal, it can also be paired with a protein of your choice. The sauce is what makes this dish and the meatiness of the mushrooms is why it soars. The recipe makes plenty of sauce, so serve some on the side as well for spooning liberally over each plate.

Course entree, Side Dish
Cuisine Chinese
Keyword bok choy, mushrooms
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 4
Author The Cowgirl Gourmet in Santa Fe found this recipe in Bon Appetit's May 2021 issue

Ingredients

For the brown mushroom sauce

  • 3 tablespoons grapeseed oil
  • 8 oz shiitake mushrooms stemmed and thinly sliced
  • 1/4 cup medium-dry sherry or Shaoxing wine (Chinese rice wine)
  • 3 tablespoons tamari, which is gluten-free or soy sauce, if you aren't gluten-free
  • 3/4 cup water
  • Kosher or sea salt to taste

For the bok choy

  • 6 cloves garlic thinly sliced
  • 3 tablespoons grapeseed oil
  • 1 lb baby bok choy depending on their size, quartered or halved, lengthwise
  • 2 tablespoons water
  • Kosher or sea salt to taste

Instructions

To make the brown mushroom sauce

  1. In a medium saucepan over medium heat, add the oil. Once it's hot, add the sliced mushrooms and allow to cook for 8-10 minutes, stirring as needed. You'll want them to brown, if possible, though they will steam first.

    Bok Choy dish Mushrooms 1

  2. Pour in wine, tamari and water and stir well. Reduce heat to a simmer, stirring occasionally, until mushrooms have softened, about 8-10 minutes.

    Bok choy mushrooms cooked

  3. Transfer mushrooms and liquid to a blender and puree. If needed, add more water by the tablespoon, until the sauce is smooth.

  4. In a wok over high heat, add the oil and drop in the garlic so it sizzles. Stir frequently so the garlic doesn't burn, and cook until it's golden and crisp, about 3 minutes.

    Bok choy crispy garlic

  5. Remove crispy garlic and set aside.

  6. Add the baby bok choy and the water to the hot wok, cover with a lid and cook 1 minute.

    Bok choy cooking

  7. Uncover the wok, toss the bok choy and put the lid back on and cook 2 more minutes, or until tender, but not overcooked. Season with salt when cooked.

    Bok choy fully sauteed

  8. On a large platter, spoon a generous amount of the brown mushroom sauce and arrange bok choy over. Sprinkle with crispy garlic and serve immediately over rice and with or without protein.

    Bok choy plated horizontal

  9. Expect some leftover brown sauce, which can be refrigerated for up to 1 week.

Pork and Asparagus Stir-Fry

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When the last of the winter snow has melted and the birds begin to chirp in the morning, spring is on the way. This is affirmed by a few baby green leaves bursting up from the ground as the plants wake from their seasonal slumber. And the sight of asparagus is another tell-tale sign that spring is upon us.

Cooking Challenges

It’s been more than a year since we have been living like monks and sheltering-in-place and, if we want to eat well, we were all forced to stretch our culinary dexterity to impressive lengths. Or starve. Because dining out wasn’t always an option, and because we constantly crave Asian food, David and I proudly mastered our first stir-fry dish last year, thanks to Deb Perelman of Smitten Kitchen.

For as long as I can remember, we have struggled to cook authentic Chinese food at home. Yes, we have all of the spices and sauces, but the recipes never turned out quite the way we wanted them to. After years of limping through lame stir-fry dishes and forcing ourselves to eat what we made, we waited impatiently for the right Asian dish to catapult our confidence.

Bon Appetit to the Rescue

Featured in the March 2020 issue of Bon Appetit, we’ve been savoring this dish ever since the magazine landed in our mailbox. Because this recipe comes from Deb, one of my favorite bloggers who is also a featured writer for Bon Appetit, I knew it had been vetted many times to ensure it was a winner–hence our willingness to try making Asian food at home one more time. As we suspected, this simple and incredibly savory dish hits every note. In fact, this dish comes together so seamlessly, you can have this dinner on the table in less than 30 minutes.

We have probably made this Sichuan-inspired pork and asparagus stir-fry at least a half dozen times. Each time, we tweak it a bit more based on what we have and don’t have. It’s a dish we have leaned on when we want to eat well and when we want big flavor, but don’t have a lot of time. And it’s the dish we will always lean on when we crave Chinese food.

Inherently versatile, you can replace the ground pork with ground beef or strips of chicken or shrimp. Not into asparagus? Go with broccoli or boy choy. But what you won’t want to change is the sauce. The combination of sherry wine, soy or tamari and toasted sesame oil is all you need to perfectly season this dish and make you feel like it’s as good as Chinese take-out.

With generous hints of garlic and ginger throughout, this simple recipe will give you the stir-fry confidence you have been waiting for without a lot of fuss, ingredients or complicated steps.

Buen provecho!

Pork and Asparagus Stir-Fry

Pork and asparagus stir fry plated close up
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Pork and Asparagus Stir-Fry

Crispy ground pork combines with ginger, garlic and asparagus for a simple but stunning dish with bold flavors that will have you craving more. Don't have asparagus, replace it with bok choy? Don't have green onions, use shallots. I always like to add a handful of greens as well, such as chopped kale or spinach. Prefer pork strips instead of ground pork, be my guest. This dish is versatile and yet spot-on in flavor. Top with crushed peanuts and crispy chili-onion crunch for both crunch and a hint of spice.

Course entree
Cuisine Chinese
Keyword asparagus, pork
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings 4
Author The Cowgirl Gourmet significantly adapted this recipe from Bon Appetit and Deb Perelman

Ingredients

  • 3 teaspoons peanut or grapeseed oil divided
  • 1 lb ground pork
  • 6 green onions or 2 big shallots, sliced
  • 5 cloves garlic finely chopped
  • 1 3" piece ginger peeled and finely chopped
  • 1 lb asparagus cut on a diagonal into 1"-2" pieces
  • Kosher or sea salt to taste when cooking meat and asparagus
  • 1/2 cup kale or spinach cut into strips so it melts easily
  • 2 tablespoons Shaoxing (Chinese rice wine) or medium-dry sherry
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon toasted sesame oil
  • Chopped peanuts garnish, optional
  • Crispy chili-onion oil garnish, optional for added heat

Instructions

  1. Chop the green onions or shallots, garlic and ginger.

    Pork and asparagus stir fry ginger garlic and shallots

  2. Add 1 teaspoon oil to a large wok over high heat. Once the wok is hot, add the ground pork or protein of choice. Spread out the protein in an even layer so it all gets nice and browned. Add a pinch of salt and let the leat begin to brown, about 2-4 minutes.

    Pork and asparaus stir fry pork browning

  3. Break up the meat with a wooden spoon and add scallions or shallots, garlic and ginger. Cook, stirring until pork is crisp and the mixture is very fragrant, about 2 minutes. Place the crispy meat, onions, garlic and ginger on a plate and set aside.

    Pork and asparagus stir fry pork and ginger and garlic

  4. Add the remaining 1 teaspoon oil and let the oil get hot again. Add half of the chopped asparagus and a pinch of salt and cook, tossing only once or twice so the pieces blister. Cook about 4 minutes, until aspragus is crisp-tender and lightly browned. Transfer asparagus to the plate with the pork.

    Pork and asparagus stir fry asparagus

  5. Add the remaining 1 teaspoon of oil and, once it's hot, add the remaining asparagus and repeat the cooking process.

  6. Once the asparagus is cooked, add the plate of asparagus and pork back into the wok, along with any residual juice. Now add whatever greens you want, such as kale or spinach and cook for 1 minute to let the greens cook.

    Pork and asparagus stir fry close up in wok

  7. Add the wine and tamari or soy sauce and cook about 1 minute, turning to coat so it melds and is heated through.

  8. Transfer stir fry to a platter or large shallow bowl and drizzle with toasted sesame oil. Serve with rice or rice noodles and add salted peanuts and chili crisp for garnish.

    Pork and asparagus stir fry plated horiz

Spiced Chickpea and Cauliflower Stew with Coconut and Turmeric

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As we turn the last page to the 2020 book we wish had never been written, “soup for the soul” sounds like an elixir we need. After such a wretched year, I think we could all use something soothing, healing and wholesomely satisfying. Something that goes down and makes us feel good. Whenever I’m in need–and we are in need–soup is the dish that delivers a healthy dose of comfort. It’s easy to make, generally requires one pot and it mostly cooks on its own.

Since we’ve all hit our limit of cooking–which we have done more of in 2020 than we ever thought possible, soup is doable. It doesn’t stretch the budget or pose too daunting of a culinary task. It can come together in about an hour which makes it easy to make at the last minute. And because we have likely been indulging in desserts more than in previous years, savory is the sane food of choice.

Two-Ingredient Soup

While many soups call for the kitchen sink of ingredients, this soup relies on two main staples that might be in your pantry. Chickpeas and coconut milk. Together with yellow onion, lots of garlic and ginger, these two simple ingredients become something sublime when they mash and marry. Part Thai, part Indian, this soup is generously dusted with turmeric (it’s a natural anti-inflammatory, rich in antioxidants and has anti-cancer effects) and amped with a jolt of red pepper flakes to make it ever so slightly spicy. Vegetable broth thins the coconut milk to make the loveliest, silkiest soup.

As the chickpeas break down, the soup thickens naturally. After reading the reviews of this seemingly famous soup created by Alison Roman of the New York Times, I tweaked it a bit to accommodate the consensus. I cut back on the coconut milk and opted to add two cups of chopped cauliflower to give it a bit more texture and substance. Alison’s addition of tossing a few handfuls of fresh greens right before serving brings a punch of color and nutrients.

Hearty and Healthy Soup for the Soul

The second day, this soup was even richer and more flavorful than I imagined possible. For so few ingredients, this soup seriously delivers. Pair it with brown rice and a salad for a nourishing meal to kick 2020 in the butt and welcome 2021 with genuine curiosity and anticipation. Armed with this good + good for you oh-so-simple soup, I am feeling a bit more hopeful about 2021 and what’s in store.

Worst case? We will be eating a lot more of this soup and that’s not the worst news we have had all year. Not by a long shot.

Cheers to you and your good health in the New Year!

Spicy Chickpea and Cauliflower Stew with Coconut and Turmeric

Spicy chickpea and cauliflower stew with coconut and turmeric
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Spiced Chickpea and Cauliflower Stew with Coconut and Turmeric

How can something so simple--chickpeas and coconut--be so utterly sublime? The addition of onion, garlic and ginger helps and a dusting of turmeric and red pepper flakes makes it even better. I added two cups of chopped cauliflower to give it more heft. But it's the combination of rich coconut milk softened with just enough vegetable stock that makes this soup eat like a symphony. Smooth and hearty, this soup will surprise you and it will likely stick. Knowing it can be yours in less than one hour, makes it a cherished new staple in the soup recipes file.

Course entree, Soup
Cuisine Indian, thai
Keyword chickpeas, coconut milk, soup, turmeric, vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Author The Cowgirl Gourmet in Santa Fe adapted this recipe from Alison Roman and The New York Times

Ingredients

  • 1/4 cup olive oil
  • 4 cloves garlic chopped
  • 1 large yellow onion chopped
  • 2-inch piece fresh ginger peeled or finely chopped
  • 1/2 teaspoon kosher or sea salt divided into 1/4 teaspoons
  • Freshly ground black pepper
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon red pepper flakes
  • 2 cans chickpeas drained and rinsed (this is 3 cups)
  • 1 1/2 cans full-fat coconut milk 15-ounce cans
  • 2 cups vegetable stock
  • 2 cups cauliflower chopped or shaved
  • 1/2 bunch Swiss chard or spinach, kale or collard greens stems removed and chopped
  • 1 cup fresh mint or cilantro chopped, for serving
  • full-fat Greek yogurt for serving
  • toasted pita or lavash or flatbread for serving

Instructions

  1. Heat the oil in a large soup pot over medium heat. Add onion, garlic and ginger and season with 1/4 teaspoon salt and plenty of freshly ground black pepper and stir to combine, until the onion is translucent, about 5 minutes. (Note: turmeric is most effective when paired with black pepper, so be generous)

    Spicy chickpea and cauliflower stew allium

  2. Add the turmeric, red pepper flakes and chickpeas and add the remaining 1/4 teaspoon salt to the pot and some more pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the aromatic spices and oil until they start to break down and get browned and crisped, about 8- 10 minutes.

    Spicy chickpea and cauliflower stew chickpeas

  3. Then remove a cup of chickpeas and set aside for garnish.

    Spicy chickpea and cauliflower stew garbanzo

  4. Using a wooden spoon or potato masher, crush the remaining chickpeas slightly to release their starchy insides as this will naturally thicken the stew. Add the coconut milk and vegetable broth and stir well to combine.

    Spicy chickpea and cauliflower stew coconut milk and vegetable broth

  5. Bring to a simmer, scraping any bits that formed on the bottom and sides of the pot. Cook, stirring occasionally until the stew has thickened, about 30-45 minutes. After cooking for 15 minutes, add the chopped cauliflower (you want small pieces of cauliflower like the size of the chickpea so they cook evenly) and stir. Cook for another 15 minutes or until it's the thickness you want in a stew.

    Spicy Chickpea and Cauliflower Stew cooking

  6. Add the greens and cook until wilted and softened, about 3-7minutes, depending on the green you are using. (Swiss chard and spinach will melt quickly, but kale or collard greens will take a little longer.)

  7. Taste the stew for salt and pepper, adjusting if needed.

  8. When serving, top bowls of stew with a tablespoon of the reserved chickpeas and a dollop of Greek yogurt. Then sprinkle with chopped mint or cilantro. Serve with a scoop of brown rice or lavash bread or similar for sopping.

    Spicy chickpea and cauliflower stew with coconut and turmeric

  9. Refrigerate any leftovers. When reheating, add a little water or vegetable broth to thin it out as it will be thick.

 

 

 

Pasta alla Norma

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As our summer of confinement–aka the summer that never was–comes to a close this weekend with the Labor Day holiday, I seek to find the good in these bizarre months. It hasn’t always been easy, but it’s been fruitful. And, like so many of you, I have been making lemonade with these lemons. Lots and lots of lemonade.

I have also made a few tomato-centric dishes with the abundant tomatoes gifted to me from a friend’s garden. Ripe and tasty, these were some of the better homegrown tomatoes I have ever had. Sadly, my own experience with growing tomatoes has not been so fortuitous. Typically, I harvest a maximum of two tomatoes–no matter how many plants I start with. This becomes some expensive tomatoes, so I have learned it’s easier, cheaper and more successful for me to buy tomatoes from my favorite farmers.

Unless a friend wants to share her prolifically impressive bounty with me.

Victory Gardens

One of the gifts of these last six months is the ease with which we are supporting one another. The ease with which we call and check-in and share herbs, leftovers, cookies, hikes, laughs, reality checks and ripe tomatoes from a victory garden.

Gardens are the salve to what ailed us this spring. Gardens need constant attention and tending. And we have had plenty of extra time to prep the beds and nurture the seeds. Gardening allows us to feel responsible for bringing something good to life and when we can’t have people over to celebrate the bounty, sharing the joy with friends who appreciate good ingredients feels right.

Gratefully, I had enough tomatoes to make three tantalizing dishes that highlighted the beauty of these summer jewels–and these are three delicious reasons we all should be growing our own food.

Many Tomatoes, Three Dishes

Initially, I was inspired to make Ina Garten’s summer garden pasta so the tomatoes could shine. And did they!

Summer garden pasta plated

This recipe only required cooking the pasta. The tomatoes, garlic, basil and olive oil marinated for up to four hours and were served raw with the pasta. It didn’t take long for the intoxicating smell of garlic and oil to permeate the house.

Summer garden pasta tomatoes

This was an unexpected joy in this dish. It was insanely easy to make and absolutely something we will lean on again–the next time a friend generously bestows her overflow of tomatoes with me (hint, hint).

To spice up our Saturday night fish tacos, I roasted some of these garden-fresh tomatoes with half an onion and a jalapeno. Then I blended it with lime juice, a generous dose of salt and a handful of cilantro for a homemade salsa that made us start thinking about what else we could spoon the salsa over.

Homemade salsa

With still more homegrown tomatoes waiting their turn, I decided to combine those remaining with the two farmers market eggplants and make Pasta alla Norma. Even as an eggplant lover, I had never made this dish. Any time we have eggplant in the house, our minds go directly to eggplant parm or an Asian dish, so I was eager to try something new.

Pasta alla Norma ingredients

Pasta alla Norma is a classic Sicilian pasta dish that is hearty but also vegetarian and wholesome. It’s easy enough for a weekday meal, but impressive enough to pass for a weekend gathering. There is a heft to the dish, which will go a long way in pacifying the carnivores at the table. A handful of basil reminds you this dish is puro Italiano, while the grated ricotta salata adds a hint of salt and texture to make it irresistible.

This is an ideal dish to make for a group, as it can be prepared in advance and warmed up before serving. For a party, grill up some Italian sausages for those who eat and need to have meat, with a vegetable and salad and everyone will be happy with this impressive Sicilian spread. Start the feast with a spectacular charcuterie tray and this dessert and your guests may never leave.

Buen provecho!Pasta alla Norma

Pasta alla Norma
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Pasta alla Norma

When eggplants and tomatoes are bursting in the garden (or a friend's garden or the farmers market) let this dish help you use them both. Eggplants and tomatoes are soul sisters or brothers and bring rigatoni or penne pasta to life. Simple, satisfying and savory, this recipe will be in constant rotation in your summer repertoire.

Course entree, Main Course
Cuisine Italian
Keyword eggplant, pasta, tomatoes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author The Cowgirl Gourmet adapted this recipe from Leite's Culinaria

Ingredients

For the eggplant

  • 1 lb eggplant diced
  • 2 tablespoons olive oil
  • 1/8 teaspoon kosher or sea salt

For the tomato sauce

  • 2 tablespoons olive oil
  • 4 cloves garlic thinly sliced or diced
  • 1/8 teaspoon crushed red pepper flakes plus more for plating
  • 1 lb homegrown tomatoes this is about 3 large tomatoes
  • 1/2 teaspoon kosher or sea salt
  • 1/3 cup fresh basil chopped, plus more for garnish
  • 1/4 cup fresh flat-leaf parsley chopped
  • 1 cup ricotta salata grated
  • Parmesan cheese grated, for garnish

For the pasta

  • 1 lb rigatoni or penne pasta

Instructions

  1. Heat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

To make the roasted eggplant

  1. Using a vegetable peeler, peel some of the skin off the eggplant in stripes, so only half of the eggplant skin remains.

  2. Cut eggplant into 1-inch dice, place in a big bowl and toss with 2 tablespoons olive oil and sprinkle with salt. Mix well to combine and then place on baking sheet in the oven for about 20 minutes or until browned and very tender.

    Pasta alla Norma eggplant

To make the pasta

  1. Bring a big pot of salted water to a boil. Add your choice of pasta and cook, stirring frequently, according to the package.

  2. When the pasta is almost cooked, remove 1 cup of pasta water from the pot and set aside, as you will use this to thin out the tomato sauce.

  3. When the pasta is al dente, drain into a colander.

To make the tomato sauce

  1. Meanwhile, warm a large skillet over medium heat and add 2 tablespoons of olive oil. Toss in the garlic and crushed red pepper and stir a bit.

    Pasta alla Norma garlic cooking

  2. Add the chopped tomatoes and the juice, sprinkle with salt and cook until the tomatoes express their juice and the sauce thickens up a bit, about 15-20 minutes.

    Pasta alla Norma tomatoes cooking

  3. When the roasted eggplant is cooked, add it to the sauce, along with 1/2 cup of pasta water, and let it meld for 5 minutes. If the sauce tightens up and still needs thinning, add more pasta water and stir to combine.

    Pasta alla Norma tomatoes and eggplant

  4. Once the pasta has drained, add the pasta back into the pot and pour the tomato and eggplant sauce over the pasta.

    Pasta alla Norma pasta and sauce

  5. Add the chopped basil and parsley and stir to combine. Add the grated ricotta salata, toss well and serve.

  6. Once plated, sprinkle with crushed red pepper flakes, grated Parmesan cheese and a bit more chopped basil for garnish.

    Pasta alla Norma

  7. Refrigerate any leftovers for up to 5 days.

 

 

 

Chipotle-Honey Shrimp Tacos

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What started merely as a joke has become a tradition in our house over the last two months. In the early days, we called it the Covid-19 Food Fest. And in our quest to maintain this culinary theme during the pandemic, we rise to the occasion. We continue to cook up a storm, dive into new recipes and run the dishwasher almost daily. But as the seasons change and the weather warms up, we need new dishes that offer lighter fare to keep us from feeling heavy.

Though I am typically uninspired with the food magazines and their recipes of late, Bon Appetit’s May issue is an anomaly and offers a handful of viable ideas. My previous blog post featuring the trail mix cookies hail from this same issue. If you haven’t yet made a batch, please don’t wait any longer. And make it a double. A double batch of cookies, that is. It feels almost mandatory that we end each day on a sweet note. Consider it a prize for pushing through the uncertainty and frustration within a 24-hour cycle.

If you are more into savory, perhaps the farro-vegetable hash with chermoula or the collard greens salad with fried plantain and sumac lights your fire? Or maybe you will flip for what we flipped for, something with a little spice and a little sweet to cut the spice.

The Magical Combo of Sweet and Spicy

The juxtaposition of the sweet and spicy flavor components hit a chord with me right now. Considering most of us are still under shelter-in-place and stay-at-home orders, let’s face it, some days are sweet, while other days can be exhausting, painful and make me want to stay or get back in bed.

Though this perky combination of flavors is readily used in many Mexican dishes, particularly chicken and even ribs, I had never tried it with shrimp. And what we have been missing! Thankfully, we are no longer in the dark. Trying to get our fill of this flavor sensation, we have already made these chipotle-honey shrimp tacos twice in the last week.

Sweet and spicy shrimp are sauteed and topped with a garlic-lime crema that calms the heat of the chipotle. If you don’t have a can of adobo in your pantry, grab one the next time you are at the store and you’ll be glad you did.

Adobo

The addition of crunchy, cold cabbage pacifies the chipotle buzz a bit more so be generous. Then sprinkle each taco with a few shards of pickled red onions and get ready to fall in love. These tacos hit all the right notes.

Considering we are all succumbing to minimal external sensory stimulation these days, these tacos are the explosive flavor we all need. And it will light up your world. If only for a few minutes.

Buen provecho!

Chipotle-Honey Shrimp Tacos

Chipotle-Honey Shrimp Tacos
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Chipotle-Honey Shrimp Tacos

The piquant sweet and spicy combo is what makes these tacos stand-out among the crowd of tacos. The heat is calmed by a lovely garlic crema and cold, crispy and crunchy cabbage. A dusting of pickled red onions makes these tacos the most addictive and delicious. Everything you want in a taco. This recipe can easily be doubled. When figuring how much shrimp to buy, stick with half a pound of shrimp per person, which makes two tacos.

Course Main Course
Cuisine Mexican
Keyword shrimp, tacos
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 people
Author The Cowgirl Gourmet in Santa Fe adapted this recipe from the May 2020 issue of Bon Appetit (recipe posted on website July 2018)

Ingredients

For the shrimp marinade

  • 2 tablespoons adobo (chipotle chiles in adobo from a can)
  • 2 tablespoons honey
  • 1 pound shrimp peeled and deveined (save the shrimp shells; store them in freezer bag and put them in the freezer for shrimp stock)
  • 2 tablespoons olive oil
  • 1 pinch kosher or sea salt

For the garlic-lime crema

  • 1/2 cup mayonnaise
  • 1/2 lime, juiced
  • 1 clove garlic, minced or finely grated

To assemble the tacos

  • 1/4 head red or green cabbage, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1 lime, quartered garnish
  • Pickled red onions garnish
  • 4 corn tortillas

Instructions

  1. In a bowl, add the adobo and honey and stir well until combined. Add the peeled and deveined shrimp, a pinch of salt for seasoning and toss to coat. Set aside.

    Chipotle honey marinade

  2. In a small bowl, place the mayo and minced garlic and squeeze the juice of half a lime. Stir well to combine until well blended and set aside.

    Garlic-lime crema

  3. Heat a large non-stick skillet over medium-high heat. Add two tablespoons olive oil. Once oil is shimmering, add the shrimp and cook, stirring occasionally, until bright pink and curled, flip the shrimp so it cooks on both sides. This will be about 2-4 minutes to cook through. Remove skillet from heat.

    Chipotle-honey shrimp

  4. Over gas flame or on a skillet over medium-high heat, work in batches to heat the tortillas. I love to let them get burned spots on them directly from the heat, but warm them until they are pliable, about 45 seconds per side. Transfer hot tortilla to a fresh kitchen towel and wrap it up to keep warm until the next tortilla is ready to be added to the hot kitchen towel.

  5. When ready to serve, place hot tortilla on a plate and build your taco with shrimp, cabbage, cilantro and red onions and a generous few dollops of garlic crema. Squeeze a little lime juice over everything and enjoy.

    Chipotle-Honey Shrimp Tacos

Recipe Notes

If you are into spicy, feel free to grab the chipotle peppers that cling to the skillet. If you prefer less spicy, leave the chipotle pepper residue behind in the skillet.

 

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