Tag: Gilmore Girls

¡Salsa Verde Chilaquiles!

On By lukephillaryhIn Hillary's Dishes1 Comment
Chilaquiles with salsa verde recipe
It’s pronounced chil-a-QUILES

Shout out to Caesar at Candela’s on the Bay in Coronado, California! Whenever I’m home in San Diego, my family visits Caesar for Sunday brunch and we all order the Salsa Verde Chilaquiles. They are the bomb! The deliciousness of chilaquiles was reaffirmed by Gilmore Girls Season 7 Episode 20.  Caesar of Luke’s Diner fixes up some chilaquiles for a breakfast special and they are wildly popular. To the Caesars around the world promoting chilaquiles: keep doing your thing. Because this dish deserves to be on every restaurant’s brunch menu!

Our version is a combination of two recipes, the first you can find on Spoon Fork Bacon and the second is a from our trusted friends at NYT Food.  Chilaquiles are very versatile! Feel free to swap green salsa for red, add some chorizo or shredded chicken, mix in the eggs rather than fry on top, eat for breakfast, lunch, or dinner – whatever your heart desires!

Ingredients:

  • 2 TBS olive oil
  • 1 onion, quartered and thinly sliced
  • 1 jalapeño, finely chopped
  • 2 garlic cloves, minced
  • 2 cups salsa verde (green salsa), homemade or store bought
  • 1 1/2 cups chicken or vegetable broth
  • salt & pepper
  • 3-5 handfuls of thick, authentic tortilla chips
  • 4-5 eggs
  • queso fresco (or feta), radishes, fresh chopped cilantro for garnish

Directions:

  1. Preheat oven to 375ºF.
  2. Heat oil in a heavy bottom skillet (cast iron pan!) over medium-high heat.  Add onions and saute, stirring frequently, until tender (5-8 minutes).  Add a little salt, garlic, and jalapeño.  Cook for 1-2 minutes more.
  3. Add the salsa and broth and stir together. Bring mixture to a boil. Once boiling, add tortilla chips, one handful at a time.  Allow chips to soak up the liquid before adding more.  You may need to gently press the chips into the liquid mixture.  Don’t skimp on chips! Otherwise you’ll have a soggy mixture. Season with salt and pepper.
  4. Crack eggs directly on top of mixture and then transfer to the oven.  Bake 8-10 minutes until eggs have set, but are still a bit gooey.
  5. Garnish!!

Details: Serves 4-6.

To print the recipe, click here: Chilaquiles

 

Chicken Caesar Salad

On By lukephillaryhIn ClassicoLeave a comment
Chicken Caesar Salad dressing
Emily Gilmore would approve

This recipe reminded Hillary of a lesser known, but quintessential exchange between Emily Gilmore and Luke Danes of Gilmore Girls.  The scene’s setting is none other than Luke’s diner, of course:

Emily: How is your Caesar salad prepared?

Luke: I’d have to call Paul Newman and ask him

This dressing is not inspired by Mr. Newman’s and we think would definitely meet Emily’s standards in both safety and taste.

Ingredients – dressing:

  • 2 garlic cloves
  • 5 anchovy fillets
  • 1 tsp dijon mustard
  • 1 TBS red wine vinegar
  • 1 tsp lemon juice
  • 1 egg – coddled
  • 5 TBS olive oil

Ingredients – chicken:

  • 1 – 1 1/2 lbs boneless, skinless chicken breasts (obvi)
  • 2 TBS salt **for brine!
  • 2 cups water **for brine!
  • Seasoning: salt, pepper, red pepper flakes (a dash), squeeze of lemon

Directions:

  1. Brine Chicken: Dissolve 2 TBS salt in 2 cups water in a medium size container or big ziploc bag.  Submerge chicken breasts, cover or seal, and let sit for at least 30 minutes.  You can do this a couple hours ahead.  Refrigerate if brining over 30 minutes.  When finished brining, pat dry.
  2. Prep chicken: Cut into thin slices, moving from top to bottom.  Season with salt, pepper, and red pepper flakes.
  3. Cook: Warm 1-2 TBS olive oil in a skillet over medium heat.  Add chicken.  Cook for 5-6 minutes making sure to flip chicken pieces at least one.  Finish with a squeeze of lemon then set aside to cool.
  4. Dressing / anchovies + garlic: Dice up anchovies and garlic then chop and mash together, either in a mortar and pestle or on a cutting board with the edge and blade of your knife.*
  5. Dressing / acids: Transfer anchovy and garlic to a bowl and add vinegar, dijon, and lemon juice. Whisk.
  6. Dressing / coddle egg: Get some water boiling (just enough to cover an egg).  While waiting, with a pin poke a hole in the broad side of the egg.  Carefully drop the egg into the boiling water and let cook for 60-90 seconds.*  Remove from boiling water and run cold water over to cool.  Then crack the egg into bowl with mix.  Make sure to scrap out everything – all the white bits!  Whisk.
  7. Dressing / olive oil: Slowly add olive oil to the bowl, either vigorously whisking or blending.
  8. Chill dressing for 5 minutes.  It can keep for about 3 days.
  9. Combine! Combine dressing and chicken with romaine (or kale, though kale requires extra dressing, you’ll have enough), plenty of parm, cracked pepper, and croutons too if you like!

Details: Serves 2-4, add more chicken to feed extra people!

*Note 1: A mortar and pestle can be used to make dressing in its entirety.  You can also mix in a food processor, with a whisk, or hand blender.

*Note 2: In the printable recipe coddling time is written as 30 seconds – this is incorrect!  60-90 is recommended.

To print the recipe, click here: Chicken Caesar Salad