2-Minute Sauce

Made this tonight to top some simple baked chicken legs*.

About 3 tablespoon Hoisin sauce
1.5 tablespoon soy sauce (low sodium)
1 teaspoon Rooster sauce
2 teaspoons fresh grated ginger
Sprinkle of garlic powder
1 teaspoon or so of dry sherry
Very small splash of sesame oil

Whisk together and brush top of chicken 10 minutes before finished cooking. Brush once more before serving. We had this with some rice and broccoli--delicious!


*Preheat oven to 450 degrees. Brush a little melted butter over chicken, season with salt and pepper, bake for about 45 minutes total. Best to use broiler pan, but make sure to layer bottom with aluminum foil like I didn't do. Poor Shawn was scraping burnt on chicken and sauce from that thing for about 5 minutes just to get it loose.

Pozole

Let's pretend it hasn't been over a month since my last post, shall we? I wish I had an excuse.

Last week, after a very successful 8k race in the 32nd Annual Shamrock Run (46:59...woot!), I came home to prepare one of my all-time favorite comfort foods: pozole.

Most of my menu planning for the week depends on what's on sale at New Seasons. It's not the cheapest of stores, but they sell great products and emphasize sustainable and organic foods, which are important to us. After much trial and error and finally a refusal to battle the crowds and craziness at the Interstate Fred Meyer, we figured out a way to shop at New Seasons each week--shop the sales. So what else is a girl to do with a whole fryer and $.59/lb organic cabbage? This version of pozole is different than the pozole verde I made last fall for the Annual Rice/Wrigomery Fall Fest. It's a lot simpler, straightforward version, but basically the same idea.

Start with a whole chicken (about 4-5 lbs) cut into pieces, skin on, enough water to submerge the chickadee, salt and an onion cut in half. I only had half an onion--I recommend a whole onion.

After about 15 minutes, remove the chicken breasts, shred, and set aside.
Leave the legs, thighs, and chicken breast bones in the water until
dark meat falls off bone (about 1 hour).

Mmm...fat. Now get rid of it. (Thanks to Michael for my fat separator.)

Add in the drained hominy (a large can) and a good portion of oregano
(Mexican variety preferred, but ordinary oregano works just as well).

Add the shredded chicken at the last minute, just to warm.

I bake my tortilla strips instead of frying. Just cut into smaller pieces,
coat with olive oil, and bake at 400 degrees until crispy.
Toss with a little salt at the end.

To serve, sprinkle with red pepper flakes for a little kick.

Serve very hot. Top with shredded cabbage, queso fresco
(we used cotija--couldn't find queso fresco), radishes, tortilla strips,
and if available and not too expensive, avocados. Be creative!

It's a very satisfying and filling dish that's really not too high in fat or calories. I apologize for my lack of good, non-blurry close ups of my food.

Buen provecho!