And second of all, apologies for the lack of blog posting over the past couple of months. There's been somewhat of a lack of cooking (or more accurately, a lack of interesting cooking...quesadillas, anyone?). I blame it on the wedding planning which is fun but time-consuming. Check out www.weddingwire.com/DavidandAlana to see how that's coming.
Anyway, we made today's recipe a while ago, but it's definitely a good one. There's a lot of steps, but it actually doesn't take too long. If you keep the leftovers separate & assemble them right before you want to eat them, they taste almost as good as the first day. And you feel like you have an extra special lunch.
If you're lucky, tomorrow I'll post the recipe for the blackberry peach pie that's currently in the works for Easter dinner.
Chicken & Fennel Tostadas
Adapted from the January 2011 issue of Bon Appetit.
2 15oz cans of pinto beans, liquid drained but reserved
1/2 cup onion, chopped
2 tablespoons dried oregano
2 garlic cloves, peeled
2 teaspoons chipotle chiles in adobo, minced
1 teaspoon ground cumin
1 tablespoon extra virgin olive oil
salt
1 large fennel bulb
6 tablespoons vegetable oil
4 boneless, skinless chicken breasts
1/3 cup coriander seeds
6 tostada shells
bunch of romaine lettuce
shredded cheese
lime wedges
1. Blend beans, onion, oregano, garlic, chiles, & cumin in food processor until mixed but still chunky.
2. Heat oil over medium heat in saucepan. Add bean mixture & 1/2 cup reserved bean liquid. Heat about 5 minutes until warm; then season with salt & pepper, & remove from heat.
3. Trim leaves & end of fennel bulb. Cut bulb through the center into 1/3in thick slices. Brush the slices with oil, & sprinkle with salt & pepper.
4. Coarsely crush fennel seeds. (Pound them in a plastic bag, or use a mortar & pestle.)
5. Flatten chicken until it's about 1/3 in thick. Season with salt & pepper, & coat with crushed coriander.
6. Heat skillet over medium high heat, & when hot, sear fennel slices until lightly browned about 2-3 minutes. Transfer slices to plate.
7. Heat remaining oil in same skillet over medium high heat. Saute chicken about 3 minutes per side until cooked through. Cool 5 minutes then cut into long slices.
8. Now you're ready to assemble. Top tostada shells with beans, chicken, fennel, lettuce, & shredded cheese. Top with freshly squeezed lime.
Makes 6 servings.
