DH Cooked: Tlalpeno-style soup, guacamole, and hibiscus margaritas

The week is almost finished, and I just realized that I haven’t blogged about DH’s Sunday cooking adventures!  Yikes!  This week, DH and his friend did the grocery shopping without me, because I was doing that Shop Hop.  They actually did really well, even though they didn’t know how to tell the difference between parsley and cilantro.

One of the most amazing drinks we had on our honeymoon was a hibiscus margarita.  It was fruity, flowery, tasty and the most amazing shade of magenta ever!  DH has been on a quest to re-make that margarita ever since.  Imagine his excitement to see dried hibiscus flowers in the Latin section at our grocery store.

Hibiscus Flower Syrup

DH used the hibiscus flowers to make a simple syrup.  He found the recipe online somewhere, but it basically involves hibiscus flowers, lots of sugar and some water.  Heat them all together on the stove and then simmer until the mixture reduces.  Use a cheesecloth to strain the liquid into a pitcher/pyrex measuring cup.  Then refrigerate until cool.  Once you’re ready to serve, mix the syrup with good tequila and serve.

Hibiscus Margarita

DH thought that the margaritas tasted like watered down Kool-aid.  I thought they were OK, but needed something more – maybe more tequila?  His friend BL said that they were good.  I’m not sure what to do differently with them… any ideas?

Next DH worked on his guacamole.  He’s become a bit of a tomato snob, so he used campari tomatoes instead of the regular roma tomatoes that seem to always be $1/pound.  I can see where he’s coming from – the romas have less flavor than the others – so I don’t mind the extra expense.

Campari tomatoes

Basically, for this recipe, you chop up 4 medium tomatoes and add them to the food processor along with 4 avocados, lime juice, 1/2 an onion, 2 garlic cloves, cilantro or coriander, 3 red fresno chillies, and salt.  Blend until the consistency is right, and serve.  The flavor on this was really, really good.  But the consistency was a bit too smooth for us; we definitely prefer a chunkier guacamole.

Mmm... guacamole

Finally, DH tackled the Tlalpeno-style soup.  This style of soup originates from Tlalpan, a suburb of Mexico City.  Put about 6 cups of chicken stock into a pot along with 1/2 of a seeded dried chipotle chili.  Bring it to a boil, and add 2 whole chicken breasts.  Simmer until the chicken is fully cooked.  I misunderstood those directions, so DH ended up simmering the chicken and the chipotle chili separately.

Simmering chicken

You’re supposed to shred the chicken when it’s done cooking and set it aside, but we like ours chunkier, so DH chopped it into pieces instead.  Then, you pour the stock and chili into a blender and blend until smooth before adding it back to the pan.  Once the blended stock is back in the pan, add a chopped up avocado, 4 sliced green onions, salt and pepper, and a drained can of garbanzo beans.  Don’t forget to put the chicken back in too!

Soup!

Top the soup with shredded cheddar cheese before serving, and enjoy!  I really liked this soup.  It was flavorful, full of broth, and light.  Perfect for anyone looking for comfort food on a diet.  As we were eating, though, we could tell something was missing.  It wasn’t until cleanup that we realized that DH forgot to add in the garbanzo beans!  It was still really tasty though.

Ready to eat

 

I could see a lot of improvement between last week’s cooking attempt and this week’s.  DH is showing a lot more confidence in his cooking ability.  It’s great to see him so enthusiastic about something new!

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1 Comment

  1. Life is uncertain. Eat dessert first. ~Ernestine Ulmer


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