TND: Dinner – October 1st (AKA the beginning of Birthday Season 2013)

October 14, 2013

October 1st

Dinner October 1st (aka the beginning of Birthday Season 2013)
Posole Verde + Fixins
Salad with Creamy Honey-Lime Vinaigrette
S’mores Ice Cream Pie

Posole Verde
(serves 8-10)

I made my salsa verde in advance and found that it got a lot spicier as it rested.

posole in progress

Chicken Stock
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
1 onions, coarsely chopped
1 ½ lb bone-in chicken parts, roasted
6 cloves garlic, smashed
4 cups chicken stock
4 cups water
4-5 sprigs of fresh thyme
2 Tbsp dried oregano
1 bay leaf

Salt and pepper your chicken parts (use whatever is cheapest at the store – usually for me this is chicken legs).  Roast in a 425 oven for 30 minutes, or until cooked through.

Place roasted chicken and any juices in a large stock pot, add all the other ingredients and bring to a simmer. Cook, covered, for 2-3 hours or until it has achieved depth of flavor.

Strain the stock. Reserve 1 cup, and return the rest to the pot.  Can be made 2-3 days in advance, cool and then refrigerate.

Salsa Verde Base
2 lbs tomatillos, husked, washed/dried & halved
6 poblano chilis, halved & seeded
1 jalapeno, halved & seeded
1 large onion, diced
4 cloves garlic, smashed
½ cup cilantro
½ cup basil
1 Tbsp cumin
½ tsp sugar
½ tsp salt
½ tsp pepper
Zest & juice of a lime
1 cup chicken stock
1 Tbsp vegetable oil

Preheat oven to 450.

Place halved tomatillos, poblanos, and jalapeno on lightly greased baking sheets and roast for 7-10 minutes, or until the tomatillos are golden brown and the peppers are charred.

Transfer the peppers to a paper bag (or a large bowl covered with saran wrap) and allow to sweat for about 10 minutes.  Remove and peel.

In a food processor combine 4 of the poblanos (8 halves), the tomatillos, jalapeno, onion, garlic, cilantro, basil, cumin, zest and juice of a lime, sugar, salt & pepper, and reserved 1 cup chicken stock.  Blend until smooth.

Chop the remaining 2 poblanos (4 halves) and add them to the salsa verde.

In a large pot heat the vegetable oil until it is shimmering.  Add the tomatillo-pepper puree and cook over moderate heat for 10-15 minutes, or until the sauce turns a deep green – stirring occasionally.

Can be made in advance – either refrigerate overnight, or freeze until needed.

Posole Verde Assembly
4 large skin-on bone-in chicken breasts
3 (15 oz) cans hominy, rinsed & drained
Juice of 1-2 limes (or to taste)
Honey (to taste)

Preheat oven to 425.  Season the chicken breasts with salt and pepper and roast for 35-40 minutes, or until cooked through (170 on a meat thermometer).  Cool and then shred the meat off the bone (if you roast the chicken breasts when you roast the other chicken parts above you can add the bones to the stock you’re making).

Combine the salsa verde, the drained & rinsed hominy, as much of the chicken stock as you want (more will give you a soupier pozole, less will give you a stewier pozole, none at all will give you a pozole you can use as a taco filling – it’s entirely up to you).  I used about 3 cups worth of chicken stock to achieve a loose stew.  Bring to a simmer.  Add the roasted chicken meat and simmer until chicken is heated through – about 10 minutes.  Adjust seasonings to taste.  I found I wanted lime juice to brighten it up, and honey to tame some of the spiciness.

Serve with any or all of the below:
Tortilla chips
Thinly sliced radishes
Diced apple
Shredded cabbage
Lime wedges
Cilantro/Basil Sprigs
Diced avocado
Crumbled cojita cheese
Pickled onions

fixins composite

Salad with a Creamy Honey-Lime Vinaigrette

zest of 2 limes
juice of 2-4 limes (depending on how juicy your limes are)
2+ Tbsp white wine vinegar
1 Tbsp honey
1-2 Tbsp grainy mustard
2-4 Tbsp olive oil
1/4 tsp red pepper flakes (or to taste)
2-4 Tbsp plain yogurt (or sour cream)
2-4 Tbsp buttemilk

Whisk together until smooth.  Adjust seasonings to taste.

S’mores Ice Cream Pie
(serves 12)

This is exactly as insane and delicious as it sounds like it will be.  It’s possible that this will win best Birthday Dessert of 2013.  Although, we do have a Snickers Ice Cream Sundae Skillet Cake, and Banana Maple Pudding Cake scheduled for the upcoming weeks, so no guarantees.

It is also remarkably easy for something that looks as impressive as it does.  The hardest part about making this pie is the marshmallow layer, and even that is pretty easy and doesn’t even require a candy thermometer (which is my barrier to entry for most candy recipes).  Mostly it’s just marginally time consuming because you have to keep freezing each layer before you can add the next one, but it’s not like that’s hands on time.  I made the pie over the weekend – crust + first layer of ganache on Saturday morning – first layer of ice cream Saturday afternoon – second layer of ice cream late Saturday evening – second layer of ganache Sunday morning – marshmallow topping Monday evening – served towering confection Tuesday evening.

I recommend a glass of hot water to dip your knife in when you try and slice the pie.

pie in progress

14 graham crackers (the whole large rectangle)
¼ cup sugar
¼ teaspoon kosher salt
½ cup melted butter
Preheat the oven to 350 degrees.

In the bowl of a food processor, pulse the graham crackers, sugar and salt until you have a fine crumb.

Add the butter and pulse until you have a wet crumb.

Transfer to a 9” pie plate and pack the crumbs hard against the pie plate. Bake the pie crust for 15 minutes at 350 degrees. Take it out and let it cool.

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped (or use pieces)

Put the chocolate in a medium heat proof bowl. Meanwhile, heat the cream until almost boiling. Pour the cream over the chocolate and let sit for a few minutes. Then whisk the chocolate and cream until smooth.

Marshmallow Topping
3 egg whites at room temperature
pinch of salt
1 cup light corn syrup
1/3 cup white sugar
1 tablespoon vanilla

When you reach the final stage of the assembly process (see below) make the marshmallow topping.

Put the egg whites and the salt in the bowl of a standing mixer. Whip until the egg whites are frothy.

Meanwhile, in a small pan over medium heat combine the corn syrup, sugar and vanilla.
Cook for about 5 minutes until the sugar has dissolved.

With the mixer on medium high speed slowly trickle the hot sugar syrup in a thin stream into the egg whites. You want to temper the egg whites, not scramble them!

When you have emptied all of the syrup into the whites, turn the mixer to high and let them whip another minute or two until the marshmallow topping is very white and stiff.

1 pint chocolate ice cream softened
1 pint coffee ice cream softened

Pour half of the chocolate sauce into the cooled pie shell. Put the pie shell in the freezer for at least one hour. Put the remaining chocolate sauce in the fridge (or make your ganache in two separate batches).

Spread the softened chocolate ice cream evenly into the pie. Put the pie in the freezer for at least an hour.

Spread the softened coffee ice cream over the chocolate ice cream. Put in the freezer for at least an hour.

Pour/spread the remaining chocolate sauce onto the top of the pie (if you made your ganache all at once, microwave it until it is of a pourable/spreadable consistency). Freeze at least one hour.

Pile the marshmallow onto the top of the frozen pie. Freeze the pie for at least an hour, or overnight, before serving.

Torch or toast the marshmallow topping if desired before serving.


One comment

  1. […] Recipes can be found here […]

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