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April 25, 2001|CINDY DORN | TIMES STAFF WRITER

DEAR SOS: The Pit Fire Pizza Co. in North Hollywood makes a wonderfully delicious spicy chicken soup with hominy, lime and avocado. I would love to make it at home. Thanks.

DAVID SHAW

Santa Monica

DEAR DAVID: We obtained the recipe, and you're welcome.

Pit Fire Spicy Chicken Soup

Active Work Time: 45 minutes * Total Preparation Time: 2 hours

Serve this with crisp tortilla chips.

6 dried pasilla chiles

6 dried guajillo chiles

10 cups water, divided

2 onions

6 cloves garlic

1 teaspoon pepper

2 tablespoons dried Mexican oregano, divided

1 (4 3/4-pound) chicken, cut into 8 pieces

1 (29-ounce) can white hominy, drained

1/2 teaspoon salt

Shredded red cabbage, radish slices, diced onion, lime wedges, avocado slices, for garnish

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Remove the stems and seeds from the pasilla and guajillo chiles and discard. Place the chiles in a saucepan and cover them with 4 cups of water. Bring to a boil, then remove the pan from the heat and set it aside for the chiles to soften.

Dice 1 onion and set it aside. Cut the second onion in half and dice half of it. Cut the remaining half lengthwise into slices.

Working in batches, pour the chiles and their cooking liquid, 1 1/2 diced onions, the garlic, pepper and 1 tablespoon of oregano into a blender and puree until smooth.

Add the remaining 6 cups of water to the chile puree and strain through a fine mesh sieve, using a spoon to push all of the chile juice into a large stock pot. Throw away the solids.

Add the chicken pieces, hominy and onion slices to the pot and bring to a boil. Simmer until the chicken is tender and comes off the bone easily, about 1 hour. Add the remaining oregano and salt to the soup. Remove the chicken from the pot. Remove the meat from the bones, return it to the soup and heat through, discarding the bones. Skim the fat from the top of the soup before serving.

Garnish with the cabbage, radish slices, onion, lime wedges and avocado.

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6 servings. Each serving: 649 calories; 671 mg sodium; 198 mg cholesterol; 21 grams fat; 6 grams saturated fat; 38 grams carbohydrates; 75 grams protein; 10.34 grams fiber.

American Clafouti

Sow's Ear Baked Apple Pancake

Active Work Time: 15 minutes * Total Preparation Time: 40 minutes

DEAR SOS: May I have the recipe for the Sow's Ear Apple Pancake? It has been printed and reprinted in The Times, but unfortunately I have lost my recipe. Thanks.

CAROL KITAGAWA

Via e-mail

DEAR CAROL: Where are all the lost recipes? With the socks?

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5 tablespoons butter, melted, divided

3 eggs, lightly beaten

3/4 cup milk

1 tablespoon granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup plus 1 tablespoon flour

2 small apples, peeled, cored and thinly sliced

3 tablespoons brown sugar, lightly packed

3 tablespoons powdered sugar

Heat the oven to 450 degrees.

Combine 2 tablespoons of melted butter with the eggs, milk, granulated sugar, vanilla, cinnamon, salt and flour. Mix the batter by hand or in a food processor. Set aside.

Heat the remaining 3 tablespoons of butter with the apple slices in a 10-inch oven-proof skillet until the apples are sizzling and slightly cooked. Pour in the batter. Sprinkle the top with brown sugar and bake until well browned and puffed, 20 to 25 minutes. Dust with powdered sugar. Cut into wedges and serve immediately.

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6 servings. Each serving: 254 calories; 244 mg sodium; 133 mg cholesterol; 13 grams fat; 7 grams saturated fat; 29 grams carbohydrates; 5 grams protein; 1.39 grams fiber.

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Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@la times.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

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