Comments: Chipotle and Blue Cheese Chicken

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GREAT post. And that Res Stout book - might make a good name for a website, actually...

The genius of America when it has genius is in the adventure of the new and of the combination of old traditions in unexpected ways.

You make that point beautifully.

I don't know if you're aware of this, but Rex Stout published a Nero Wolfe Cookbook that contains scores of recipes for dishes mentioned in the mystery series. As I recall (I don't have my copy at hand) there are several receipes for shad roe. It also includes the recipes for the famous sauce minuete (I'm sure I spelled that wrong) from Too Many Cooks, and Wolfe's equally famous scrambled eggs (takes 45 mind-numbing minutes to prepare).

I don't know if you're aware of this, but Rex Stout published a Nero Wolfe Cookbook that contains scores of recipes for dishes mentioned in the mystery series. As I recall (I don't have my copy at hand) there are several receipes for shad roe. It also includes the recipes for the famous sauce minuete (I'm sure I spelled that wrong) from Too Many Cooks, and Wolfe's equally famous scrambled eggs (takes 45 mind-numbing minutes to prepare).

I don't know if you're aware of this, but Rex Stout published a Nero Wolfe Cookbook that contains scores of recipes for dishes mentioned in the mystery series. As I recall (I don't have my copy at hand) there are several receipes for shad roe. It also includes the recipes for the famous sauce minuete (I'm sure I spelled that wrong) from Too Many Cooks, and Wolfe's equally famous scrambled eggs (takes 45 mind-numbing minutes to prepare).

gs - thanks for the reminder: I meant to mention the book. I haven't actually bought it myself but it has been on my wish list for some time now. Unfortunately, last time I checked, it was out of print!

On the other hand, Rex Stout's famous 45 minute scrambled egg recipe is included in the "extras" at the end of a recent reprint of one of his books. Personally, I prefer my eggs a bit messier and quicker!

Thanks for the reminder!

test? I haven't been able to post a comment from my work account.

Mouth watering chicken! Looks amazing! Thank you for this wonderful post.

gs - when you post a comment, you should see a message warning you that there will be a delay while we approve it. Because of the volume of spam we receive on the site, we have temporarily set the system so that comments need to be individually approved. We try to get to them regularly, but because of the different time zones involved, there may be a delay before you see your comment appear. We are planning a move to a more stable environment in the near future, but for the moment we ask for your patience!

I apologize for the multiple posts. I didn't get the message about approval being required. I got a "server could not be reached" error, so I didn't think the posts were getting through.

Thank you for your addition to American cuisine!

I see you use creme fraiche or cream in this recipe. Is cream something you can substitute for creme fraiche in most recipes, or just this one?

The Boone County Ham mentioned in the Rex Stout book isn't an actual recipe, if I recall, but a type of ham that was locally famous several decades ago. Also, I thought I'd add that my 1980s Missouri State Fair cookbook has recipes for raccoon and squirrel.

Stacia, the creme fraiche/cream/sour cream issue depends partly on your taste and partly on the recipe. When I'm making a savoury sauce, I tend to say that cream is a substitute. When I am making tex mex food where the cream element is more of a garnish (for example in an upcoming enchilada recipe) I'd say that sour cream is more appropriate. It depends on whether you want the tangy edge and also whether you are melthing the cream. In my view, creme fraiche is kind of halfway between the two kinds of cream and because it's so common here, I use it in place of both most frequently! HTH!

How would you change this to accomodate dried chipotles or could you at all?

HI All,
I've recently moved to Paris and I have NO CLUE where to buy Mexican ingredients. I am making a pork-tenderloin with a tamarind-chipotle glaze and I don't know where to find canned Chipotle chilis in adobe....can anyone help?

Hope so and thanks for the help.

Sorry for the late reply: your best bet is Mexi & Co in rue Dante in the 5th arrondisement. They have an impressive array of canned sauces, tequilas and frozen tortillas.

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