Up late making pico de gallo, Texas King Ranch Chicken/beef, sour cream panna cotta with blackberries (recipes in comments section)....trying to finish the last this morning. Is slightly threatening to rain, or slightly raining on and off. But, we are all still going into town now, before the morning rush, to see the Viking Days, Coastal Days, food festival etc events in sentrum along Fish Market/Bryggen and Fortress and sea areas.
Hopping in shower now. Yay, should be a super fun day out! (yes, I did write super fun, as I know the kids would say it haha)
Sjkempa gøy fint! (kinda the Norwegian version of that, which is what they´d say in their kids local dialect)
Skriver senere: write later!
Pico de gallo:
ReplyDelete2 large red tomatoes, roughly minced with juice
about 20 heirloom cherry tomatoes in mixed colours
squeeze of half a lime
dash of tabasco
sea salt, cracked red and black pepper
handful cilantro leaves, roughly chopped
half a red onion, roughly minced
1/4 bulb of garlic, finely minced
drizzle of rapeseed oil, 2-3 capfuls of vinegar
yellow bell pepper, minced
green bell pepper, minced
sprinkle lightly with black cumin
tsp of cracked cilantro seeds
Mix all together, set in sealed container overnight in fridge for flavours to meld.
Sour Cream Panna Cotta:
ReplyDeleteHeat 2 cups whole milk, with 1/3 cup fine white sugar, and a split vanilla bean. Heat till almost simmering. Remove the vanilla bean pod, use can put this as is in your sugar, to make vanilla sugar.
Meanwhile, put 4 sheets of gelatin in 2 cups of water to soften. When softened, take out the gelatin, gently squeeze out most of the water, then add to the heated milk.
Turn down the heat on the milk, stir till the gelatin is completely dissolved. Then add about a pint of whole sour cream. Stir till sour cream has combined into the milk mixture. Stir in 1/4 tsp powered cardamom.
When all is combined well, take off heat and cool. When cool enough, pour in a container which will fit in your freezer. Leave in freezer about an hour, to quickly cool down. Then finish for about another hour in fridge till set. I do not like my panna cotta solid like a ball of rubber, so only add 3-4 sheets of gelatin which sets it well, but it is still wiggly slightly:). Soft, creamy texture.
Serve with black berries, star fruit or raspberries on top. Or whatever you like:)
King Ranch Chicken:
ReplyDeleteLayer sauce, corn tortilla shells, chicken/beef (I make half and half using a traditional recipe), cheeses, in a casserole pan. Repeat layers two or three times till you get to the top. Top layer is always cheese. Bake in oven about 15-30 minutes just till cheese is bubbly on top.
Serve with pico de gallo, black beans, rice, sour cream, cilantro leaves, black olives as a garnish.
Next post will have more detailed traditional recipe
1) Roasted a chicken, which I´d cut in half, sprinkled with flaked salt, cracked pepper, coriander seeds, black fennel, drizzled lastly with oil. Hot oven til done, tender juicy not dry. Skin very crisp like fried chicken. Cool down, used the leftovers, 1 1/2 cups chicken.
ReplyDelete2)Made a sauce. Saute 1/4 cup minced bell pepper any color, with same amount of onion any color ( I used red for both as that is what I had), in a little butter. Then added a can of crushed tomatoes, a sprinkle of fine corn starch. Stir in. Then add 1/4 cup heavy cream. Stir on simmer a few minutes, then set aside.
3) Ground beef was cooked with minced onion, minced bell pepper, til everything cooked. Set aside.
4) Chicken was shredded. Set aside.
5) Taco shells, as that is what I can get here, were put on a flat baking tray and briefly cooked all together in oven, as you would do if using for tacos. This is instead of frying them in oil, and it takes much less time. Only about 5 minutes.
6) See previous post. If you want all chicken as is usual, then add twice as much chicken, and do not make the ground beef. When you layer as above, do half for chicken and half for beef, on the meat layer. OR just do all chicken. I like the chicken best, but the family likes both:). Oven temperature I used was about 275. To get a crispy top like we like, for the last layer add taco shell layer topped with shredded cheeses. The tacos get a lovely crispy texture topped with bubbly cheese.
7) Oh the cheeses I used were English sharp cheddar, and mozzarella, as that is what I can get here.
I will add photos.