Bizzare Foods Monday: Menudo

This wasn’t as bad as I expected. I actually liked the broth and meat with a tortilla. I still don’t like tripe.

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  • 2 pounds honeycomb tripe
  • 1 (1-1/2-pounds) veal knuckle (I used beef shanks)
  • 6 cups water
  • 3 medium onions, chopped (1-1/2 cups)
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1/2 teaspoon coriander seed
  • 1/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon pepper
  • 1 (15-ounce) can hominy
  • Pequin chiles or crushed red pepper (I added green chile instead)
  • Lime wedges

Cut tripe into 1-inch pieces. Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and pepper. Simmer, covered, for 3 hours till tripe has a clear, jellylike appearance and veal is very tender.

Remove veal knuckle from pot. When cool enough to handle, discard bones; chop meat and return to soup. Add undrained hominy and cook an additional 20 minutes.

Serve with pequin chiles or crushed red pepper to taste. Garnish with lime wedges.

Yield: 8 to 10 servings

Bizzare Foods Monday: Menudo

Root Beer Pulled Pork

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Ingredients

1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)
1 (12 ounce) can of root beer
1 (18 ounce) bottle of barbecue sauce
8 hamburger buns

Directions

  • Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 8 hours or until pork shreds easily with a fork.
  • After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.
Root Beer Pulled Pork

Easy Teriyaki Chicken

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Easy Teriyaki Chicken

Fish and Chips

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1 lb white, flaky fish (cod, haddock, tilapia)
5 potatoes, washed and scrubbed
1 cup full-flavored beer (such as Dogfish Head 60 Minute IPA)
1 1/4 cup all-purpose flour
2 tbsp + 1 tsp kosher salt
4 cups warm water
vegetable oil

Make the soaking mixture for the cut potatoes by combining warm water and 2 tablespoons kosher salt in large bowl. Mix to dissolve salt. Set aside.

To prepare the potatoes, peel the sides of the potato with a vegetable peeler, leaving some skin at the top and bottom. Slice potatoes length-wise, in 1/2″ slices. Then, slice 1/4″ inch strips from those slices. A mandoline or french fry cutter is very handy here! Place cut potatoes in the bowl of salt water and soak for 15 minutes. Remove from water and place the potatoes on a clean kitchen towel to dry for a few minutes. Dry well to avoid splattering when frying.

Fill a dutch oven with vegetable oil, so that oil comes up a little less than halfway up the pot. Place over low heat and heat to 375 degrees. Meanwhile, prepare your beer batter by combining the beer, 1 cup of flour, and a teaspoon of salt in a large bowl. Set aside. Place remainder of flour in a resealable bag and set aside with the beer batter.

Once oil is up to temperature, fry the potatoes in batches, taking care not to overcrowd. Fry until edges are starting to brown, about 3 minutes. Remove to a paper-towel lined cookie sheet. Repeat process with remaining potatoes. Once all potatoes have been fried, bring the oil back up to 375 degrees, and refry them. The “twice-fry” is the key to a crispy french fry. Just another minute or two in the hot oil is all you need. Place them on a cooling rack on a cookie sheet and keep warm in an oven while fish is frying.

To fry the fish, place filets in the bag of flour to lightly coat, then dip into beer batter, and add to the oil. Fry until golden brown, turning fish occasionally, about 6-9 minutes depending on the size of the filets. Remove from oil and drain on paper towel-lined plate for a minute before plating. Serve fried fish over a generous portion of french fries with wedges of lemon for garnish. Tartar sauce and malt vinegar on the side.

Fish and Chips

Tilapia Milanese

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Ingredients

4 6 -ounce tilapia fillets
1 1/2 cups milk
1 cup all-purpose flour
Kosher salt and freshly ground pepper
3 large eggs
6 slices white sandwich bread, torn into pieces
1/3 cup fresh parsley leaves
Finely grated zest of 1/2 lemon, plus lemon wedges for serving
5 to 6 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
6 cups baby arugula


Directions:
Preheat the oven to 425 degrees F. Soak the fish in a bowl with the milk and 2 cups ice, 15 minutes. Meanwhile, mix the flour with 1/2 teaspoon each salt and pepper in a shallow dish. Lightly beat the eggs in another dish. Pulse the bread, parsley, lemon zest and 1/2 teaspoon salt in a food processor until crumbs form, then transfer to a third dish.

One at a time, remove the fillets from the milk and dredge in the flour, shaking off the excess. Dip in the eggs, then coat with the breadcrumbs, gently pressing to coat both sides. Transfer to a large plate.

Line a baking sheet with foil. Heat 2 tablespoons each olive oil and butter in a large skillet over medium-high heat. Add 2 fillets and cook until golden, about 3 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining 2 fillets, adding 2 more tablespoons each olive oil and butter. Transfer the fish to the oven and bake until cooked through, about 8 minutes.

Toss the arugula with the remaining 1 to 2 tablespoons olive oil, and salt and pepper to taste. Serve the fish with the salad and lemon wedges.

Tilapia Milanese

Asparagus Lemon Pasta

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Ingredients

Nutrition

Directions

  1. Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
  2. In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
  3. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  4. In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
  5. Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
  6. Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
  7. Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
Asparagus Lemon Pasta