Why settle for the same 'ol, same 'ol for Super Bowl? Food Channel Guest Chef James Clary has a south-of-the-border suggestion: a taco bar, with homemade tortillas. Listen in as he shares his ideas for ingredients, appetizers, dessert and even cocktails. But wait, there's more! Chef Clary talks about a new reality TV show he'll be appearing in, and the Holland America cruise where he'll host cooking classes. He's a busy guy so listen before he takes off again!
RECIPE: HOUSE MADE TORTILLAS
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
6 Tbsp. vegetable shortening or lard
about 1 1/4 cups warm water
Mix dry ingredients in a large mixing bowl. Cut shortening or lard (lard is the traditional Mexican choice) into flour until it resembles a coarse meal. Add water and mix until you have a soft dough. Knead by hand for about 5 minutes. Let dough rest for and hour covered with a damp cloth.
Roll dough into “1 balls and cook with tortilla press.
RECIPE: CHICKEN TINGA
Serves: 4 to 6 (makes about 5 cups)
INGREDIENTS
3 tablespoons safflower or corn oil
1/2 white onion, slivered (about 1/4 pound)
2 garlic cloves, chopped
8 Roma tomatoes (about 2 lbs)
2 tomatillos, or about 1/4 pound, husks removed, rinsed
1/4 teaspoon dried marjoram or oregano
¼ cup finely chopped fresh cilantro
1 1/2 to 2 teaspoons kosher or sea salt, or more to taste
1/4 teaspoon black pepper, freshly ground
2 tablespoons sauce from chipotle chiles in adobo
5 cups shredded chicken
TO PREPARE
Remove stems from and place the Roma tomatoes and tomatillos in a medium saucepan and cover them with water. Set the saucepan over medium heat. Once it comes to a simmer, cook for 8 to 10 minutes or until the tomatoes and tomatillos are soft. Remove them with a slotted spoon. Place in the jar of a blender or food processor and blend until smooth.
Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until it becomes fragrant and lightly browned, about 1 minute.
Add the tomato/tomatillo mixture, the marjoram, cilantro, salt and black pepper. Add Adobo sauce. If you want it spicier, add a whole Chipotle. Let the sauce simmer, stirring occasionally until it seasons and deepens its red color, about 10 to 12 minutes. Add chicken and toss well to coat.
CucinaPro
www.cucinapro.com
Gourmet Souffle'
http://www.gourmetsouffle.com
Holland America
http://www.hollandamerica.com
The Coffee Ethic, Springfield MO
http://www.thecoffeeethic.com