Chicken Tacos and Texas Caviar

So you guys know how I’ve been working with ChefHangout.com, hosting live online cooking classes, right?  Well, recently we teamed up with Zagat to produce this video of a live hangout.  I hosted the class along with fellow Chef Hangout Istructor, Haylee Otto.  We prepared four Texas themed recipes that I’ve posted below.  My favorite of the bunch is the Texas Caviar.  It is a pretty simple dish, very close to your classic Texas Caviar, but with a few of my own touches.  Everyone at the video shoot liked it so much that they began filling their tacos with it.  Brilliant!

So please check out the video for a peek into what its like to attend a Chef Hangout class, and to see me in action.  I was more than a little nervous, under the all seeing eyes of lights, cameras, and computer screens, but all in all, I think the afternoon went pretty well.  The production team edited out some moments that were especially telling of my personality, for better or worse.  If you take a live class with me you can expect more laughing, less jitters, and perhaps a dash of foul language.  I’m a lot of fun to hang out with, I swear.

If you’d like to cook the recipes you see in the video, just scroll on down this post.  You’ll find all of the ingredients and directions below.  If you have any questions, just hit me up in the comments!

Pickled Jalapenos

• 3 jalapenos, sliced 1/8 inch thick
• 1/8 small red onion, sliced
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 2 Tbsp Turbinado
• 1/4 tsp salt
• 1/2 tsp whole coriander
• 1/4 tsp black peppercorns (whole)

Directions

1. Bring the water, vinegar, salt, sugar, and spices to a boil.  Stir until sugar dissolves.
2. Reduce heat to a simmer.
3. Add jalapenos and onion, and cook for two minutes.
4. Put jalapenos and onions into a small mason jar, then pour the liquid over them.
5. Cool to room temperature, then cover and store in the refrigerator.

Smokey Tomatillo & Avocado Salsa

• 5 medium tomatillos
• 1-2 jalapenos
• Small handfull cilantro
• 3 Tbsp red onion, chopped
• 1 medium avocado
• 1 tsp lime zest
• 1 clove garlic, peeled
• Salt to taste

Directions

1. Blend the ingredients together in blender or food processor.  For a milder salsa, remove the seeds and veins of the peppers.

Texas Caviar

• 1 (15 ounce) can black eyed peas, rinsed and drained
• 4 scallions, thinly sliced
• ½ cup cilantro, chopped
• 2 roma tomatoes, seeded and diced
• ½ cup frozen corn, thawed
• 1 jalapeno pepper, seeded and mince
• 1 orange bell pepper, seeded and diced
• 1 chipotle pepper (canned in adobo sauce) minced
• 1 small avocado (still firm, but slightly soft), sliced
• 2 tablespoons olive oil
• the juice of 1 lime
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• salt & pepper to taste

Directions

1. Peel and dice avocado. Dress with ½ of the lime juice to keep it fresh.
2. Combine the black eyed peas, scallions, cilantro, tomatoes, corn, and peppers in a large mixing bowl.
3. Whisk together the oils, juices, and spices, then toss them with the the other ingredients.
4. Gently mix in the avocado.
5. Taste, and add salt & pepper as needed.

Chicken for Tacos

• 2 chicken breasts, butterflied (directions below)
• ¼ teaspoon cayenne pepper
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• 1 teaspoon onion powder
• ½ teaspoon coriander
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 lime, halved

Directions

1. Butterfly the chicken breasts by laying them flat, then carefully cutting them across their middle, on a line parallel with the cutting board. You want to create two thin cutlets from each breast.
2. Combine the salt, pepper, and spices in a small bowl, or a mortar and pestle, if you have one. Grind them together using a spoon, or a mortar.
3. Juice the lime over the chicken cutlets, then rub the cutlets generously with the spices. Try to coat each cutlet as heavily as you can.
4. The cutlets can be grilled, saute’d in a pan, or baked in the oven. Cook them until they are white through the middle. Make sure to remove the chicken from the heat as soon as it has finished cooking. Remember that since these cutlets are very thin, it won’t take very long to cook them.
5. Once the chicken is cooked thoroughly, allow them to cool a little, then slice or shred them into bite sized strips.

Taco Accompaniments

• 8 corn tortillas
• ½ cup cilantro, chopped (optional)
• ½ cup sour cream (optional)
• ½ cup shredded cheddar or crumbled queso fresco (optional)
• ½ white onion, diced (optional)

Assembling Tacos

1. Warm tortillas in the oven, microwave, or over a gas burner.
2. Fill with chicken, the top with salsa, cheese, sour cream, onions, pickles, and/or fresh cilantro.