Unconventional wake-up call

So, this one is going to be just a quick entry. I'm trying out adding entries by phone, so that I can share more of what I make.

This one though is about these amazing little corn fritters I had a craving for the other morning. I don't know what exactly brought this on, but my tummy is quite content that it did.
Although I like pancakes, I was craving something with a fair amount more flavor. These just fit the bill perfectly.

First, I made a small batch of cornbread batter: (all are approximate)
3/4c masa harina (Corn Flour),
1/4c flour,
1/8t Baking soda,
1/8t kosher salt,
1/2-//3c milk,
1/3c oil,
1egg,
2 ears corn (remove and blanch the kernels) [Or use 1c Canned Corn Drained and Rinsed]
Mix dry add in wet ingredients, stir till consistent. Add blanched corn.

Then, as many a wonderful recipe entails, I deep fry the batter:
In a deep skillet heat about 3/4" oil to medium-high heat. Scoop batter slow and low into the pan in ice cream scoop amounts. Cook each side 60-90 seconds. Scoop out of the oil and allow to drain to remove the excess oil. Place on a paper towel lined plate.

Last, add some flavor:
Here I made mine with bananas and maple syrup. You could do powdered sugar and strawberry jam, toasted pecans and honey, etc. The possibilities are endless.

A tale of a late dinner.

Sometimes, your best ideas are borne out of necessity and scarcity. Thus was the case for Horacio and my dinner the other night. As it often does, it seems like it took almost no time for us to end up at the crossroads of dwindling daylight, closed grocery stores, not enough ingredients, and (most importantly) two very empty stomachs. A truly critical situation indeed.

So what was the solution to making a satisfying meal that was quick, simple, and tasty? Horacio's answer was Flautas, and I jumped at the opportunity to learn how to make one of my favorite dishes (and add a little of my own invention to boot.

Now, I'm almost embarrassed to say that my experience with Mexican food preparation consists of emptying the contents of a box, stirring everything together, and eating the whole thing on some variation of fried cornmeal. I've been slowly introducing myself to Latin cooking over the course of the last few months, but I've failed to focus on one regional style. Perhaps this was my time to change that... perhaps.

We quickly ran to the closest open store to pick up just a few remaining ingredients, but for the most part we had everything we needed. It never ceases to amaze me that most people need look no further than their own cabinets for the ingredients to make a great meal, and this was no exception. Too often I find myself heading to the store to buy groceries I just don't need, when I have the ingredients I need to make a fantastic meal on hand. I am usually just too lazy to think creatively about it.

The flautas were simple: take chicken breast, boiled in water, salt, and just a bit of olive oil (Horacio's task). wrap them in corn tortillas, and fry in a pan. Now, trust me when I say that you could stop right here. These were so simple yet so delicious that I could have just ate them as they came out of the pan. (I believe I may have even done this with once or twice without Horacio noticing.) Fear not though, this writer hasn't lost his mind. I was ABSOLUTELY NOT content with just the flautas and proceeded, while Horacio was preparing the chicken, to make a smoky, tangy, and most importantly hot-spicy sauce to compliment the delicious little flutes. I adapted my recipe for a chipotle-lime marinade to make a thick mole perfectly adapted to top or dip these finger foods in.

I am a huge proponent in the addition of heat to my cooking, but ONLY if it has flavor. I have little respect for sauces that are hot for the sole purpose of being hot, as they usually numb your tongue and have as much flavor as my gel insoles (when new, of course). But this sauce manages to be fresh and smokey, hot and bold, flavorful and full of a heat that conjures images of the coals of a campfire where the flames have just gone and all that's left are the red hot coals; a slow burn that simply builds and builds without getting in the way of all of the flavors that are present.

The best part is, the whole meal came together in less than an hour because there were two hands on the work, and the result was every bit as good as the meals I've spent days planning. Just remember, if you can't take the heat, stay out of our kitchen.

Chipotle Lime Mole:

1 can of Chipotle Peppers packed in Adobo.

The juice of 2 limes

3T of tequila

1T Water

1/4c Cilantro (optional)

Place all ingredients in a blender and blend to desired smoothness.

Flautas:

4 medium chicken breasts

Kosher Salt

Olive oil.

Queso Fresco

Chipotle Lime Mole

Vegetable oil for Frying

In a medium stock pot bring 6-8 cups of water and a healthy amount of salt to a boil (enough to cover the chicken breasts completely.) reduce to a lightly rolling simmer and add the olive oil and chicken to the water. Allow to boil for at least 40 mins until the chicken breast is tender and can easily be shredded with a fork. Remove breasts and shred on a plate. Then, in a deep skillet, add enough canola oil to fill about a 1/4" deep portion of the pan and bring to medium-high heat. Take a small amount of the shredded chicken and spread a thin line of the chicken onto a heated corn tortilla. (horacio proved me wrong that these should be heated in a microwave for about a full minute or so prior to adding the chicken in order for them to be pliable enough. Do so while they are wrapped in a wet paper towel.) Wrap the tortilla tightly around the chicken to create the "flute" and place, flap side down into the oil for about 90 seconds. Flip and continue cooking on the other side for another 60-90 seconds. Remove from oil, tilt to drain excess oil, and place on a paper-towel lined plate.

Plate the flautas on a plate, and top with the queso and the mole. Be sure to enjoy with your fingers, or you'll be missing out on all the fun. Last, be sure to keep a big glass of milk nearby for when the chipotles max out your tolerance.

A crispier side

Every now and again, I find an ingredient that I just don't know how I ever survived without. Usually these ingredients make this distinction because of their taste, but on special occasions I come across something so simple, so flexible, that it becomes a staple in my kitchen.

One of these ingredients are wonton wrappers. These little squares are probably one of the most flexible food items I've ever found. You can use them for everything sweet, savory, fried, baked, steamed. They are every bit as flexible as pasta, and yet so completely underused. I like underused though, because to me, this translates to "special"
I've used these to make foods that are always met with high regard. They've seen their way into my Best Friend's wedding shower, My first dinner invite to my new coworkers, First Dates, and the list goes on.
I think these are a perfect compliment to sweets, giving a non-traditional flare to traditional desserts. I like to use them to make little, turnover-like pastries. Their taste is so neutral that you can stuff them with anything and it's bound to taste good. Here, I LOVE the taste of honey and poppyseed as a sweet finish to a light meal or an accompaniment to good tea.
As you'll see in a recipe below, my preferred method to prepare these is to deep fry them (I am from the midwest, after all). I feel it not only gives them a wonderful crispy texture, but by far produces the most beautiful result. The crispy, bubbly texture and shine that deep frying produces just beg to be eaten, and trust me, your guests will.

Deep Fried Wonton:
1 pkg wonton wrappers
Poppy Seed Filling (Recipe Follows, but you can purchase this ready-made)
Canola or Peanut Oil for Frying
Egg
Honey
Powdered Sugar

Poppy Seed Filling:
POPPY SEED FILLING:

1/2 c. poppy seed
1/4 c. whole milk
2T honey
1T sugar
Generous Pinch of Kosher salt
1 Egg Yolk

Mix first 5 ingredients in a saucepan over medium heat and cook till thick, stirring constantly. when complete, add a scant amount of the hot mixture to the yolk while stirring to keep it from cooking, and add this back into the hot mix, again while stirring. Allow to cool completely.

Once cool:

If you have a deep fryer, set it to 350 and allow the oil to heat. Take a wonton wrapper, and place about 1/2t of the poppyseed mix into the center. Using a small pastry brush, or your finger, brush a light amount of the egg wash on 2 edges of the wrapper that meet at a corner. Fold the wrapper over and seal, keeping as much air out of the wrapper as possible. Place these on a damp paper towel, and cover with another damp paper towel to keep from drying out.
When ready, start by placing 2-3 wontons in the fryer for about 5-10 seconds, and flip immediately to keep the other side from cracking. (otherwise you'll end up with an empty fried wrapper full of oil, and a fryer full of poppyseed filling) allow to fry for 30 secs and flip again. cook for another 15-20 secs and remove from oil, allow to drain completely, and place on a paper towel to allow the excess oil to drain off. Serve immediately on a plate, dredge lightly with powdered sugar and drizzle with honey.