Chicken flautas with citrus slaw and spicy avocado creme

I remember eating flautas as a small child at the El Chicos in Longview, Texas on Hwy. 80 about every other weekend. (Flautas and those to-die-for hot pickled onions from the relish dish.)    I loved everything about flautas.  I especially loved to order them just to hear myself say 'flautas' out loud. Quite melodic, don't you think? -- (which is appropriate because flautas translated into English means 'flute.')

Fast forward thirty-five years and my love affair with flautas hasn't changed much.  Although they are referred to as tapatios at times and some are made with *gasp* flour tortillas instead of corn, MY definition of flautas is corn tortillas stuffed with a seasoned, shredded meat - beef, chicken or pork- rolled tightly and fried to a brown, crispy heavenly flute.

In San Angelo, Texas, flautas/tapitios are served with cabbage piled on top and at my favorite neighborhood little Mexican hole-in-the-wall, they add this incredible tomatillo/avocado/jalapeno/cilantro creme over the flautas and lemon slices on the side.  OMG, OMG, OMG - I can't get enough of it.

Last night, I attempted this dish at home for the first time, tweaked it a little to make it my own, and had exceptional results.  Heads up:  This isn't something that you can just 'throw' together - it takes a little time and can be somewhat messy.  But the end result is very impressive. (I would have taken a picture of the completed plate but my camera's batteries ran out of juice.Yes, I said damnit. At least three times.)

Also, when I cook, I seldom go by a recipe, unless I'm baking, so I'm not good at recording exact measurements, especially with this dish.  But I'll give you what I can and trust that you can eyeball and taste your way through whatever you need to.

Flautas

Chicken breasts - enough to make a couple of cups of shredded chicken

3 Ancho chilis,  (these are dried poblanos and although they are optional, they add such a flavor to the chicken)

Small package of white or yellow corn tortillas - I use white for no specific reason

Oil for softening  tortillas and oil for frying

First cook the chicken slowly in liquid for about 2 hours so that it shreds easily. I cooked them in a large, deep skillet last night on the stovetop. I quartered my breasts, poured a stout beer over them with  some water, added those delightful ancho chilis, covered and let them slowly cook, adding a little water as needed.

While your chicken is cooking, prepare your spicy avocado creme.

Take one ripe avocado, cilantro to taste, jalapeno to taste, (I used 3 UNseeded) a dollop of fresh sour cream, 4 tomatillos, and blend in food processor or blender until smooth. Add buttermilk and keep blending until the consistency is that of a relatively thick salad dressing.  Add a little garlic powder and  sea salt to taste and blend again.

At this time you can also get your slaw ready to go.  This is SIMPLE but you don't want to add your dressing until the last second to keep cabbage super crisp.  In a large mixing bowl add a package of shredded slaw and one med sweet onion, chopped.  In a cup mix the juice of 2 lemons, 1 lime, a teaspoon of sugar, two teaspoons of black pepper, 1/4 teaspoon sea salt.  Set aside.

Take out your ancho chilis, seed and peel off clear coating.  Chop and return to cooking chicken.

When chicken is tender, remove and shred with fork or chop up with knife and place in medium bowl.

Add garlic, cumin powder, chili powder, sea salt and black pepper to taste. Also add the cooked chilis and a little of the DELICIOUS pan juices to moisten the chicken.

Now here comes the messy part.  I have found NO other method of softening corn tortillas as effective as heating them quickly in hot oil. So, in one skillet, heat about a 1/4 inch oil on medium heat for softening tortillas. In another skillet, begin heating 1/2 oil over medium/high heat for frying the flautas.

Quickly add tortillas, one at a time, to med hot oil leaving only a second, GENTLY turn over with tongs for another second and GENTLY remove and let drain on paper towels in a tortilla warmer if you have one. If not, a large deep bowl will do to keep warm.  12 tortillas should be plenty for two people.

Using an oven mitt or  some paper towels, (the tortillas will be HOT), take each tortilla, add a heaping tablespoon of the chicken mixture to the side and roll tightly, securing with a tooth pick.  Add to hot oil, no more than three at a time. Fry until light golden brown on the bottom, then turn until the other side is lightly browned.  Watch carefully because they will brown quickly if your oil is hot enough.   Drain on paper towels.And yes, at some point you will need to remove the toothpicks.

Pour citrus dressing over cabbage and quickly mix.  Put four to six flautas on a plate, drizzle generously with spicy avocado creme, top with cabbage and garnish with a cilantro sprig.

I finally got this on the table at about 8:30 last night -- but it was well worth the wait.  The warm flautas with the cool, crisp sweet-tart slaw and the spicy avocado creme -- the BEST of this East/West Texas' girl's Tex-Mex cuisine.

Essence of Orange and Grapefruit Biscuits

What a girl can do with a basic biscuit recipe!   I've taken the beautiful Southern biscuit, have added a bit of fresh orange and grapefruit and a dollop of sweet citrus butter and ta-daaaa --- the newest breakfast favorite at the Halfmann's.

It takes about 10 minutes to make the biscuits, so it's one of those recipes that you can whip out there on a frenzied morning.  And homemade tastes SO MUCH BETTER than canned.

First, lightly grate the peel of one large orange and 1/2 a grapefruit. (When making zest, you don't want to grate more than just the top colorful part of the peel, the deeper 'white stuff' is bitter.) Note: I used the grapefruit only because I had it on hand. Although I found it to be an interesting addition, it is by no means necessary.

My favorite biscuit recipe:

Preheat oven to 425

2 cups flour
1 tablespoon baking powder
1/2 tsp salt
1/4 tsp black pepper
1/2 stick COLD unsalted butter, diced into 1/4 inch cubes
2/3 cup buttermilk

Add first four ingredients and zest of orange and grapefruit (reserving a teaspoon of each to make citrus butter) into large mixing bowl and blend quickly with hands so it's well mixed. Add cubes of butter and work into flour mixture with hands and fingers quickly, so it resembles coarse meal.  Make a well with the mixture and pour in buttermilk. Again, working quickly and lightly with hands just until the dough comes together somewhat and you can form a ball with the dough.  Turn out on a lightly floured surface and press ball down and fold dough just two or three  times until smooth.  At this time roll out (make sure your rolling pin is floured) or press out to where dough is about 1/2" and cut with round biscuit/cookie cutter or small glass. Use all dough -- makes nine or 10 biscuits.

Place on ungreased cookie sheet and bake for about 15 to 20 minutes.  You want the bottom of the biscuits light golden brown and the tops lightly browned.  Don't overcook.

While the biscuits are baking, soften 3 tablespoons of butter in the microwave  and add a squeeze of orange and a little squeeze of grapefruit and blend into butter along with the remaining two teaspoons of zest.
OR
You can melt the butter, add the juice and the zest and then enough powdered sugar with a spash of milk to make a sweet glaze icing (see bottom picture.)  That's the way my kids like them, of course.

Spread a little or a lot of either spread in the middle of each warm biscuit and eat 'em up!

Suggested listening:  "Roly Poly" by Bob Wills and most recently The Dixie Chicks w/Asleep at the Wheel

http://popup.lala.com/popup/504684693668682114

The Savory Scone aka "My Uppity Texas Biscuit"

Scones are to the English what biscuits are to Southerners. Originating in Scotland in the 1500's, this quickbread has evolved from being made of oats and griddle baked, to a more delicate flour based bread, baked in the oven.  In England, they're served with afternoon tea.  At my house, this particular savory scone is served with a cup of coffee in the morning, or even a beer in the afternoon.

You will love my uppity Texian biscuits with apple bacon, sharp cheddar cheese and jalapenos.  Especially during this particular week, remembering the Alamo and all.  EASY to make. If I can, you can.

Should  you be baking these for breakfast, you can prep the night before.  (ie: frying the bacon and chopping stuff) If your mornings are like my mornings, time is of the essence.

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
At least 2 teaspoons black pepper, I add more
1 stick chilled unsalted butter cut into 1/4 inch cubes
1 1/2 grated sharp cheddar cheese
4 green onions, thinly sliced (note: sometimes I brown a little chopped 1015 or other sweet onion with my apple bacon in addition to the green onion - just drain well on paper towels and pat the grease out of both the bacon and onion)
7- 10 slices apple smoked bacon
4 oz ham finely chopped (optional)
2 jalapenos, finely chopped (you can seed them if you want, I seed one but not both)
1 cup to 1 1/2 cups buttermilk

Preheat oven to 410
I use my hands for most everything but if you have a mixer and would rather do it that way, have at it.
Mix first four ingredients in large bowl.
Add butter and work with hands/fingers (or pastry blender or mixer) until mixture resembles coarse meal.
Add all other ingredients EXCEPT for milk and mix just until evenly distributed
Make a well with the mixture and add one cup buttermilk, quickly and lightly mixing JUST until it sticks together. If the dough is too dry and won't hold together, add the remaining buttermilk one tablespoon at a time until dough can be formed into a ball.  DO NOT OVER WORK THE DOUGH, handle it as little as possible to ensure a light, not heavy, scone.

Flatten dough on floured surface to an 1/2" thick circle, using your hands or a rolling pin.
Cut into 8 pieces as you would a pizza. At this point, you can use an egg wash by whisking an egg and 2 tablespoons of water and lightly brush each wedge.  It makes a prettier scone, but it's not necessary.
Place on an ungreased cookie sheet  and bake for 20 minutes until bottom of scones are light brown and tops have browned slightly.

These may be just a tiny bit resistant to come off of the cookie sheet because the melted cheese likes to stick.  But with any spatula, you'll be able to remove completely.

Oh my, I just took a batch out of the oven and have taken that first, unbelievable bite. Mmmmm.
You just HAVE to try these!  And honestly, you want to eat scones the day you make 'em.  The next day, well, you might find them not so . . . uppity.

Suggested listening: "Breakfast Time" by Lightnin' Hopkins

(This is the first time I've used my Canon Power Shot to take original photos. I'm learning more about photographing food each day. I'm sooo excited but have a LOT to learn.)

The Davy Crockett

 Today is the day I raise my glass to Texas Independence and pay homage to my favorite Alamo guy and the other brave souls who served this great state at Mission San Antonio de Valero in 1836.

I created this drink using Texas' premium vodka from Austin, juice of a fat pink grapefruit and lime from the Rio Grande Valley, sea salt from the Gulf of Mexico, and a jalapeno from Abbott's grocery store around the corner.

I call it The Davy Crockett.  Although Texas was declared a Republic today, the actual attack on the Alamo didn't begin until the evening of March 5 after a two week siege.  On March 6, 1836  . . .well, we all know that my Davy met a tragic fate. Rumored to be one of the only survivors of the Battle, I hear that the dastardly Santa A ordered him to be slain.

Remembering calamities such as this, ladies and gentlemen, is just one of the many reasons why we drink, is it not?

1 1/2 oz. Tito's Premium Vodka, ice cold
1/2 oz. fresh pink grapefruit juice, cold
Dash of green Tabasco (optional)
Good squeeze of fresh lime
Dash of sea salt
Rub the rim of the glass with a slice of jalapeno and use for garnish

After a few of these, it is doubtful that you will 'Remember the Alamo!' or much of anything else.

Suggested listening: The Ballad of Davy Crockett by the Kentucky Headhunters

http://www.youtube.com/watch?v=gLNmvaACJno

Stuff It - The Versatile Poblano

The poblano is a relatively mild chili pepper originating in the State of Puebla, Mexico. Dried it is called an ancho chile.  I adore poblanos because they're so versatile. From the classic chile rellenos, to the decadent mole poblano sauce, to my personal favorite, stuffed and baked poblanos. 

I stuff these peppers with anything I have on hand in the kitchen, and that's the beauty of it.  Healthy, low in fat and calories and absolutely delicious.

Today I'm stuffing them with shredded chicken and black beans. This example will  give you an idea of what can be done with the poblano.

Plump hen, cooked over night in crock pot.  Fill crock pot half full with water. Rub bird with olive oil and season with sea salt, black pepper, cumin powder and garlic and add a little of each of the seasoning to the water. Turn on low and forget about it.

6-8 poblano peppers

1 onion and one large bulb onion finely chopped

2 stalks celery, chopped fine

1 zucchini diced

1 or 2 jalapenos, chopped fine (seed them if you can't stand the heat)

3 cloves of garlic, minced

About 7 cherry tomatoes, halved

1/2 can Bushes black beans, drained well

1/2 cup frozen corn, heated in microwave and drained

1 cup of sharp cheddar cheese, grated

1/2 cup light sour cream

1 Tablespoon minced cilantro

salt, black pepper, chili powder and cumin powder to taste 

Heat oven to 400.

Place the poblanos in 400 degree oven for 15-17 minutes.

Take out and let cool while preparing the stuffing.

De-bone chicken and reserve broth.

Shred chicken with fork, set aside.

In a med skillet on med heat, add about 2 tablespoons butter then add onion, zucchini, jalapenos and garlic and saute 5 minutes. Add remaining ingredients to warm and cheese is melted.  Add a little of the reserved chicken stock if the mixture appears dry. (Freeze this delicious stock to use later.)

Chop off the top of each poblano (like a pumpkin) discard the 'lids.' Seed and rib the peppers.  Stuff with mixture, and place on greased cookie sheet or shallow baking pan in 400 degree oven for ten minutes until heated through.

At this point you can add additional cheese to top of the peppers and then broil for another 3 minutes if you want.

Today I think I'm going to make sauce by adding  1 avocado, a little cilantro, lite sour cream a pinch of sea salt. granulated garlic and a little buttermilk  in a food processor, adjusting ingredients to reach the right consistency. Spoon generously over peppers just before serving.  The tang of the buttermilk and sour cream works beautifully with the baked poblanos.

You can see that the stuffing possibilities are endless, can't you!  Shrimp, chorizo, rice, shredded beef, andouille . . .

Today I'm preparing this dish in honor of my absolute favorite Alamo guy Davy Crockett. According to my cousin's post on FB this morning, this is what was going on at the mission in 1836:

February 28: San Antonio de Bexar is tense but calm and quiet. Inside the Alamo, Davy Crockett (violin) challenges John McGregor (bagpipes, of all things) to a musical duel.

AND the man played the  . . .um, fiddle.  How hot is that??

learn more: http://www.amaranthpublishing.com/Jammin.htm

Suggested listening:  'Wayfaring Stranger' early Allison Krauss (age 16!)- Legend has it that Davy Crockett played this fiddle tune at the Alamo. (Link below.)

http://www.youtube.com/watch?v=lpfDQv0kXRE

The Texican

It's time for the tavern-keeper to post another liquored-up drink, don't you think?  I'm reaching for this one about right now and then heading with friends out to the Stock Show & Rodeo.


1 1/4 oz of premium tequila - today I'm using Patron Silver
2 oz cranberry juice
1 teaspoon of freshly squeezed lime juice (please never-ever-ever use the bottled lime)
thin slice of lime for garnish

In a cocktail shaker with a little bit of ice, combine all.  Shake hard and fast and pour straight up or over ice. Garnish with the lime and serve.  After you drink it, you are allowed to call yourself a Texican.  After 4, who cares?

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Suggested listening: 'Cowboy Man' by Lyle Lovett

Bock Beer 'Smashed' Potatoes

 Singing perfect harmony with the 'Rib-Eye to Die For,' 'Bock Beer Smashed Potatoes' are really the best kept secret on the food planet. With the smoky taste of ancho chiles, the delightful combination of Yukon Gold and sweet potatoes, and the malty flavor of beer, this relatively unknown side-dish will soon be one of your favorites.  My kids love them -- and trust me, they're a very finicky lot.

5 ancho chili peppers, pureed
2 lbs. Yukon Gold potatoes
1/2 lb. sweet poatoes
1/2 lb. butter, cubed
1/2 c. heavy cream
1/2 bottle Shiner Bock or Zeigenbock or any malty beer  (NO LITE!!)
Sea salt to taste
Black pepper to taste

Soak chiles in water to cover until soft. Remove stems, ribs and seeds. Puree with 1/2 cup water in blender or food processor. It should yield about 1/2 cup ancho puree.

Peel, dice and boil potatoes until tender - what, about 20 minutes or so?  Drain.
Warm the beer, the heavy cream and the butter to slightly above room temp.  Cold cream and butter do strange things with the potato starch. Don't ask me what, I am no Alton Brown.

Whip the cooked potatoes together with an electric mixer. Add cream, butter cubes one at a time, ancho puree, beer and salt & pepper.

If I'm feeling a little artsy, and I can get my hands on it quickly,  I'll squeeze the potatoes out onto the plate from my icing tube with a large star lid.  But usually I just slap 'em into a bowl.  Either way, they won't last long.

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Suggested listening:  "Beer Bottle Boogie" by Koko Taylor
(see link directly above)