Tag Archives: fresno chilis

A Favorite Dinner Vol. I

6 Sep

Back from Summer Hiatus with a quick easy dinner I love, steak and pasta.

SteakandPasta

NY Strip with a side of Cacio e Pepe

If I’ve learned anything over the years from favorite chefs like Patricia Wells, Suzanne Goin, Nigel Slater and more, often times when cooking simplicity is best. I may love to make cassoulet over seven days, but I love just as much a simple dinner.

One simple dinner I’ve come to enjoy over the last few years is the combination of steak and pasta. It’s not something I ate growing up; we had a cattle farm so we ate a lot of steak, but we always had steak with a baked potato. Whether loaded with everything or dressed only with butter, salt and pepper, a baked potato is a perfect food, particularly when the inside is moist and tender and the outside crispy as hell. Oh my.  After discovering the wonderful combo of steak and pasta, however, I don’t serve a baked potato with a steak nearly as often.

I believe I was turned onto this combo on my first visit to the LA institution Dan Tana’s. Located next to the equally famous Troubador on Santa Monica Blvd, Dan Tana’s has been open well over fifty years and I dare say will be open well over fifty more. An Italian steakhouse with wonderful cocktails, Dan Tana’s serves up terrific versions of Italian classics (the veal parmigiana, for instance, is to die for) but they also serve the Dabney Coleman, a 20 oz New York Strip that might be the best steak I’ve ever tasted. It comes with a side of pasta and the first time I tried this pairing, I knew I’d be having a lot of steak and pasta from then on. 

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Fresno Chilis Will Change Your Life

12 May

(including recipes for a killer hot sauce, a mini tutorial on delicious pan sauces, pickled chilis, and more…)

Fresno Chili and jar

Fresno chilis and hot sauce

Fresno chilis, which look like a red Jalapeño, have become my favorite chili by far. Milder than a Jalapeño, they still have a nice bite along with a slight, lovely sweetness that makes them more versatile than a Jalapeño or Serrano. Because they can be enjoyed even by people who ‘don’t like spicy’, Fresnos are often called a ‘gateway chili’, as you can see in this excellent history of the Fresno:

Fresno Chilis

I stumbled onto Fresnos a couple of years ago because a favorite chef of mine, Nancy Silverton, throws them in just about everything. I made a marvelous chicken recipe of hers, that uses pickled Fresnos, and loved them so much I started throwing them in and on everything: the pickled Fresnos are terrific on pizzas and in sandwiches, I love raw slices in salads, and a gentle sauté of a sliced or diced Fresno transforms most any main dish or side vegetable. They are also wonderful in my baked omelette.

When I started making my own hot sauce (ridiculously easy, as you will see in the recipe below) I really fell in love. This hot sauce is The. Best.

Fresnos are perfect for pan sauces (see recipe below) as well as in an upcoming recipe that will also change your life, Breakfast Fried Rice. 

If there’s a problem with Fresnos, it’s that unlike the Jalapeño or Serrano, they’re not always available year round. Subsequently, when I see them, I buy out the store, make a few jars of hot sauce, pickle some more, then freeze the remainder. 

So look for the Fresno! Buy a bunch and try these recipes… and be on the lookout for Breakfast Fried Rice!

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Your dream breakfast is here

25 May

Expletives were heard the last time I served this. The phrase ‘your new crack‘ as well. And while it is a breakfast dish, you can have it any time of day. I certainly do. It’s a killer late night dish, for instance, after an extra long day at work or, well, whatever you’ve been doing late night.

I give you my Skillet Chilaquiles, a bastardized, easy version of the traditional Mexican breakfast. 

Skillet Chilaquiles2

Skillet Chilaquiles

True chilaquiles are tortillas sautéed in a spicy red or green sauce, often with shredded chicken mixed in. Fried eggs sometimes are served on top. Given my obsession with eggs, it’s no wonder I devised this version over the years using eggs as the actual sauce. What you end up with are tortillas, still a bit crispy, coasted with a luscious sheen of eggs, cheese and chilis. 

Try it once and, like me, you will start keeping all the ingredients on hand.

Chilaquiles ingredients

Ingredients for Skillet Chilaquiles

SKILLET CHILAQUILES  Continue reading