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Chicken with Red Chile Sauce and Sausage (Pollo con Salsa Rojo y Chorizo)

Reviewed: May 11, 2010
I make my own red chili sauce a lot as I love New Mexican style cooking. I toast the chilis first very briefly in a hot iron skillet to bring out the flavors. It only takes 20-30 seconds on each side, but be careful not to burn them. I also toast and grind whole cumin seeds to add to the sauce. You can spice it up a bit too with a variety of chilis. Add a dried chipotle chili to the mix for a smokier and more spicy sauce. Chilis by themselves might tend to make a sauce that's somewhat bitter. You can temper that by adding a small can of tomato sauce if you like.
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Chicken and Red Bell Pepper Salad Sandwiches

Reviewed: Apr. 1, 2010
This is something I do all the time. I brine skin-on bone-in chicken breasts in salted water overnight. Doesn't have to be real salty, but the results are very flavorful and moist chicken. Drain, pat dry. Rub with olive oil, sprinkle with Cavendars Greek Seasoning and, here's the kicker, slip 2 or 3 whole basil leaves under the skin. Line a cookie sheet with foil, place the chicken on a wire rack on the cookie sheet. Roast in a preheated 425F oven for about 1 hour, depending on the size of the breasts. Remove, tent with foil, and let rest until cooled. Remove the skin, debone, chop. I love adding roasted red bell pepper, golden raisins, and depending on my mood, maybe some curry powder, maybe not. A touch of honey is nice, garlic powder, black pepper. Just play with it. The combinations are endless.
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Shrimp, Leek and Spinach Risotto

Reviewed: Mar. 27, 2010
Want to take it up a notch? Buy fresh shimp, peel them, and use the shells to make your own shrimp stock. Just add water, onion, celery, carrot, and a few aromatics. Simmer slowly for about an hour, strain, and use as directed. In a hurry? Add the shells to an existing veggie or chicken stock and simmer 20-30 minutes, strain and use. Makes a world of difference!
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