Tortilla Soup- Roaring Fork Style

There are so many variations on Tortilla Soup- and, I love them ALL!

This version (based on Roaring Fork's recipe) is super spicy, super thick, and seriously good. Put your leftover turkey or chicken to use. And have a cold beer... or in my current condition, a cold glass of water, on hand.

Tortilla Soup a la Roaring Fork


2tbs veggie oil
1 small onion, diced
1 dried ancho, seeded and minced
1 poblano, seeded and chopped
1 small jalapeno,  minced
1/2 c chopped tomatoes
2 tbsp garlic, minced
3 c chicken broth
1 c coarse cut/toasted corn tortillas
1/4 c cilantro
kosher salt and fresh ground black pepper

For chicken/avocado "relish":
1 c roasted and shredded chicken meat
1 avocado, diced
1 squeeze lime


For garnish:
Cilantro sprigs
Sour Cream
Monterrey Jack Cheese
Lime Wedges
Extra Tortilla Chips/Toasted Strips


Heat oil over med hi in large stockpan. Add onions, peppers, tomatoes, and garlic. Saute until vegetables are tender. Add chicken broth, tortilla pieces, and cilantro and season with kosher salt and pepper to taste. Bring to a boil. Reduce heat to med low and simmer until reduced by 1/4 (about 30 mins.)
Puree soup with hand blender, or in small batches (carefully) in regular blender. (Do not seal top completely while blending hot soups!)
Combine chicken and avocado in a small bowl. Squeeze lime over relish.
Divide chicken mixture (relish) into individual serving bowls. Ladle soup on top of relish. Top with cheese, sour cream, cilantro sprigs and a squeeze of lime.  Serve with tortilla chips. 

Chicken Chalupas and Ragu of Pork al Maialino

Our Supper Club met up at Diana's house last night. It's always such a wonderful surprise to find out what tasty creations we get to eat for the week!

Isaiah made Chicken Chalupas- but wasn't ready to share his secret recipe. Instead, I'll share my quick and easy version that may closely approximate Isaiah's dish. Maybe!

Tonight we dined on Ruth's fabulous Ragu of Pork from last week's NYT mag. Delish!

Chicken Chalupas

1 rotisserie chicken (meat removed and shredded), or 3 shredded chicken breasts

1 jar roasted red salsa

1 tbsp cumin

1/2 tsp crushed red pepper

1 tsp red wine vinegar

6 Tostadas

1 can refried black beans

2 avocados, sliced

1 jar pickled, sliced nopales (cactus)

1/2 c queso fresco, crumbled

1 jar Mexican crema

Heat salsa in a skillet over medium. Stir in chicken, cumin, red pepper and heat through, stirring constantly.  Remove from heat.  Stir in red wine vinegar. 

Meanwhile, heat refried black beans in microwave or on stovetop.

Carefully spread warm beans on tostadas. Top with chicken mixture, nopales, avocado slices, queso fresco, and drizzle with crema. 

Here is the NYT recipe for Ragu of Pork al Maialino... it is truly succulent! A bit of work- (which because this was Supper Club, I didn't have to do!) but completely worth it.

1 pork shoulder, bone in, roughly 4 pounds

Kosher salt

3 tablespoons olive oil

1 medium white onion, peeled and cut into large pieces

1 rib celery, cut into large pieces

1 small fennel bulb, trimmed and cut into large pieces

1 quart chicken stock (or enough to almost cover the pork)

3 sprigs fresh thyme

Freshly ground black pepper

4 tablespoons unsalted butter

2 9-ounce boxes dry lasagna, broken into 3-inch shards

2 tablespoons fresh lemon juice

2 tablespoons grated grana Padano cheese

1 tablespoon chopped parsley

Small handful arugula leaves, cleaned.

1. Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively with salt and place in the refrigerator until ready to use, as long as overnight.

2. Preheat the oven to 350 degrees. Place a deep saucepan or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When it shimmers, gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer, then season to taste with salt and pepper. Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 minutes or more, until the meat just begins to pull away from the bone.

3. Allow both meat and broth to cool on the stove top for 30 minutes, or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.

4. Strain the liquid into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use.

5. Put a large pot of salted water over high heat and bring to a boil.

6. Place a large pan over medium-high heat and add the pork and braising liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify.

7. Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil and the parsley. Stir to incorporate.

8. Serve immediately, topped with arugula and the remaining cheese. Serves 4. Adapted from Nick Anderer at Maialino in New York.

Guac On!

I'm a purist when it comes to guacamole... Big chunks of ripe avocado, fresh cilantro sprigs, a little red onion, sprinkled with some fresh-squeezed lime. Add a little olive oil to combine the flavors and keep the guac from turning muddy. I've tried many variations, and this one just seems to show off the fruit in just the right way. Here's my recipe for Guac-Heaven!

My Favorite Guacamole
2 avocados, cut into 1/2 inch chunks
2 tbsp cilantro, chopped
1/4 c red onion, chopped
1 tbsp lime juice (lemon works nicely too, and imparts a different flavor)
2 tsp olive oil
kosher salt
black pepper


In a small bowl, combine avocado, cilantro, and onion, mashing gently with a fork, but leaving some avocado chunks intact. Sprinkle with lime juice and olive oil, stirring gently to combine. Salt and pepper to taste. Serve with your favorite chips, with grilled fajitas, or, simply, a spoon!

The above image is a painting by California artist, Craig Stephens... Love the lusciousness of the paint!

Lime Soup

One more before bedtime!


Lime Soup is what I order when we're down in Mexico. Of course there are probably many, many ways to make it, probably even an authentic one, but this is my own creation... kind of! ... it's based on my fave, Southwest Chicken Soup.

Sopa de Lima- Lime Soup (serves 4)
1 jar roasted red salsa (I used Arriba!)
1 rotisseried chicken or cooked chicken breasts, deboned and shredded
1 tbsp cumin
1 can black beans, drained and rinsed
6 cups chicken broth
4 limes, juiced + 1 more for garnish, cut into wedges
kosher salt to taste
4 cilantro sprigs, plus more for garnish
4 tbsp sour cream, for garnish


In a large saucepan, heat salsa over med hi heat. Add chicken and cumin and combine. Cook until chicken is warmed, stirring. Add beans and broth. Bring to a boil. Cook 10 minutes or until heated through. Stir in lime juice and add sprigs of cilantro. Salt to taste- may not need any depending on broth. Serve topped with sour cream, cilantro and a lime wedge. 
Oh, and a margarita! Let's hit the beach!

Miga Morning

On Sunday mornings we usually head to our favorite breakfast spot, Kerbey Lane. But this weekend, our good friends David and Mollie were staying with us. And, while H sleeps pretty well these days, it's kind of difficult to sleep past 7:30 at our house. His wake-up and eat routine can be pretty loud... To give them a few extra z's, we took him on a walk around the neighborhood. (And along the way, I picked some wild (and not-so-wild)flowers for the table.)

We've found that the best way to say, "Thanks for coming, and sorry about the noise..." is to make a big ole brunch.

And, because more is always merrier, we invited some mutual friends, Ashley, Travis, and Baby Lily, to join in the miga madness.

OH! I have to mention the pancakes!! I thought this would be the perfect time to try... Batter Blaster! This organic pancake batter is quite the conundrum. It comes in a can that would normally house whipped cream... or cheese whiz (sp? do I need more z's?)  Consensus: While the batter is quite tasty, the pancakes were pretty gnarly looking.

Event: Miga Morning


Menu: 
Migas with Hatch Chiles, Quatro Quesos, and Salsa Fresca
Tortillas
Garlicky Potatoes
Peppered Bacon
Batter Blaster Pancakes
Mixed Berries and Melon (Thanks, Ashley!)


Mark's Now-Not-So-Secret Migas with Hatch Chiles, Quatro Quesos, and Salsa Fresca (for 6)
1 package thick-sliced peppered bacon
3 Hatch Chiles, chopped (for a little less kick, you may also use Anaheims or bell peppers)
1 fresh jalapeno, chopped
2 white onions, chopped
3 roma tomatoes, chopped
12 large eggs, whisked until combined, in a large bowl
1 c mexican blend cheese (quatro quesos!) plus more for tacos
4 corn tortillas, cut into 1/2 inch strips
Kosher salt and fresh ground black pepper to taste
12 tortillas (flour, wheat, or corn)


Saute bacon until done, reserve and keep warm until serving. Drain off all but 2 tbsps bacon grease. Return pan to stove. Add chiles, jalapeno, and onions and cook over medium heat until soft. Add tomatoes and cook 2 minutes more. Add eggs and tortilla strips. Cook, stirring gently, until eggs are cooked to your liking. Remove from heat and gently fold in cheese. Add salt and pepper to taste, or allow guests to add their own. Serve with tortillas, extra cheese, and salsa fresca. (below)


Salsa Fresca (adapted from Tyler Florence's Dinner at My Place) (about 4 cups- will keep in fridge for 4 days)
1 28oz can whole san marzano tomatoes, drained
1 small onion, chopped
1 jalapeno
juice of 1 lime
1/4 c cilantro, chopped
1 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp black pepper


Place all ingredients in food processor, or in bowl if using immersion blender. Blend until smooth. Serve with tacos, fajitas, or your favorite chips. 


Garlicky Potatoes (for 6 or more)
6 russet baking potatoes
4 cloves garlic, crushed
1/2 stick butter
3 tbsp olive oil
kosher salt
fresh ground black pepper


Bake potatoes in oven or microwave. Chop into 1 1/2 inch square chunks. Melt butter and oil in large skillet or saucepan over medium heat. Add garlic and saute until golden. Add potatoes. Cook 20 minutes, stirring until potatoes are golden and falling apart. Add kosher salt and pepper to taste.