Yield 12 tapas
4 Large Chicken Breast bone in Marinated overnight or at least 2 hours
1 Package Chi Chi's corn-flour tortillas
6 Ounces Mexican Cheese blend of choice (I like Colby, Jack, Asiago mix
1/2 Red, Yellow, Orange Pepper Each
2 Green Onions, chopped fine
4 oz sliced Black Olives
1 medium onion diced small
Fire roasted Enchilada Sauce
1/2 C Vegetable Base or Chicken Stock
4 T Fresh Cilantro, chopped fine
Marinade for Chicken
Juice from 1/2 lemon and 1/2 lime
2 T Paprika
1 T Oregano
1 t Cumin
4 Fresh Sprigs Cilantro, finely chopped
2 T Red Wine Vinegar
1/2 t Fresh Garlic, minced
1/2 t Onion Powder
1 t Chili Powder
Toss Together and coat raw chicken let rest
Slice peppers placing flesh side down. Brush with olive oil and roast till skin is blackening and edges start to carmelize. I prefer to use smaller pieces for more flavor. If you are in a hurry, roast larger pieces. Immediately chill in ice water to help separate skin from flesh. Remove skin and discard. Process peppers with 1 T olive oil and Fire roasted sauce till smooth.
Cook Chicken on stove top till done. Let cool. Remove from the bone and place in food processor. Process till pea size.
Spray 11 X 7 baking dish, I prefer glass. Heat heavy bottom skillet coating bottom with olive oil. Heat tortilla till starts to brown flip and brown both sides, a minute or 2 max. Place in baking dish. Spoon over 2 T sauce, spread chicken over sauce and sprinkle in a t of cheese. Continue this process until baking dish has two rows of tortillas layered high. Use all tortillas in pack. For top layer, spoon on sauce, sprinkle on olives, liberal amount of cheese. Cover and bake until cheese is melted and bubbly and internal temperature is at least 155°.
Remove, let cool. top with chopped green onions, fresh cilantro and sour cream
All purpose flour, for rolling
1/2 lb all butter Puff Pastry
30 Cherry Tomatoes, 1 lb, halved crosswise
2 T Extra Virgin Olive Oil
2 t Thyme leaves plus more for Garnish
Kosher salt (or Sea) and freshly ground pepper
1/2 lb Fresh Ricotta Cheese
Preheat the oven to 425° and line a large baking sheet with parchment paper. Position racks in the middle and upper thirds of the oven. On a lightly floured surface, roll out the puff pastry to a 9 1/2 X 17" rectangle. Using straight edge, trim the pastry to a 9 X 17" rectangle. Transfer the pastry to the baking sheet and poke all over with a fork. Top with another sheet of parchment and another baking sheet and bake for 25 minutes on the middle rack, until golden. Remove the top baking sheet and parchment paper and bake the pastry until lightly browned and dry, about 10 minutes longer. Slide the paper and pastry onto rack and let cool.
Meanwhile, in a large bowl, toss the tomatoes with the olive oil and 2 t of Thyme and season with salt and pepper. Place the tomatoes on a baking sheet, cut side up, and bake on the upper rack for about 15 minutes, until softened slightly. Let cool.
In a food processor, puree the ricotta cheese until very creamy. Spread the ricotta over the cooled pastry and season with salt and pepper. Arrange the tomatoes cut side up on the ricotta in 5 rows of 12. Sprinkle lightly with Thyme leaves. Using a long knife, cut the pastry between the tomatoes into 60 squares. Transfer the tartlets to a platter and serve them at once.
The recipe can be prepared through the second step and kept at room temperature for up to 8 hours
Serve with Wide noodles or Rice
Yield: 40 meatballs
1 1/2 lb ground veal
3/4 lb ground pork
1 C Onion, fine chop
3/4 C light cream or half and half
2 T Flour
3/4 C Soda Cracker crumbs
1/4 t Nutmeg
1/2 t Salt
Pinch of summer savory (optional)
2 T butter, softened to room temperature
2 T Vegetable Oil
1/2 C White Wine
1 (14 1/2 oz) can low sodium chicken stock
2 T Flour
1 pint Sour Cream
2 T Chopped Fresh Parsley, for garnish
Place veal and pork in the bowl of a food processor fitted with the metal blade. Process until smooth. Add onion, cream or half and half, flour, cracker crumbs, nutmeg, salt, pepper and summer savory. Pulse until texture is almost as smooth as a paste. Remove mixture from food processor and shape into balls, using about 2 T for each meatball.
Heat 1 T of the butter and 1 T of the oil in each of two large frying pans over medium heat. Add meatballs and cook, turning with tong, gently until evenly browned, 5 to 7 minutes. Add 1/4 C white wine and 1/2 can of chicken stock to each pan and simmer 5 minutes.
Remove pans from heat. Remove meatballs to a platter and set aside. Consolidate all of the cooking juices in one pan. Whisk 1/4 C of the warm pan juices with the flour in a small bowl, return to pan, and whisk to blend. Set pan over low heat an bring to a bare simmer; do not allow sauce to boil. Whisk sour cream a few T at a time. Return meatballs to pan and turn in sauce until completely heated through. Place on a serving dish and garnish with chopped fresh parsley.
Veal and pork should be ground twice if not using a food processor. Check sauce for lumps before adding sour cream and strain if necessary