crucible of ennui

December always starts out with Tamale Weekend and it was totally the best ever this year. My favorite tamales were Peg’s Poblano chile, corn and cheese one. Second were my green chile chicken tamales. I still have a few left to enjoy later this month. I horde them, like precious nuts to a greedy squirrel.

This year I felt pretty confident we knew what we were doing.

This Green Chile & Shredded Chicken filling could be used for burritos or soft tacos or taco salad (you see where I’m going with this…) And the recipe is stupid easy. You know I’m lazy and found a way to do this with minimal effort.

4 cups shredded chicken
6 tablespoons chili powder
4 tablespoons chicken broth
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cilantro
1 small can chopped green chiles or 1/2 cup

Seriously – pick up 2 roasted chickens from the deli area at the market. Pick them chicken, shred that meat and you will have 4 cups shredded chicken. Mix all ingredients well and set aside. The filling can be made 2 to 3 days ahead and kept in the refrigerator. The flavor is amazing.

I think my favorite part of Tamale Day is the working women dynamic. The stories and jokes fly, loud cackling. Women being women. I think that next year I’m going to give up manning the stove and work more on assembly. I may have control issues with it, so I’m going to step back and let someone else go for it.

I love feeling the masa in my hands and wrapping the tamales. I always wrap mine con amore (and a little bit of spite).

One skillet. No foolies.

1 package Italian sausage (like five sausages)
1 onion diced fine
1-2 red bell peppers
8 oz penne pasta (like 2 1/2 cups dry)
3 cloves garlic
1/4 tsp red pepper flakes
1 cup white wine
2 cups chicken broth
1/2 cup heavy cream
8 oz broccoli cut up into 1 inch pieces
1/2 cup parmesean cheese
1/2 tsp balsamic vinegar
1 tbsp fresh chopped basil

In a pretty big skillet cook the sausage, casings removed. Once browned, remove from skillet to drain. Cook onions and peppers in sausage fat until softened. Throw in the dry pasta to toast a bit with the veggies for a few minutes. Add garlic and pepper flakes, stir a few times. Add wine, broth and cream. Cover and bring to a boil. Stir and bring to a simmer until pasta just starts to soften (like 8-10 minutes). Arrange broccoli on top of everything and cover. Cook until pasta is done (probably another 8-10 minutes). Off heat stir in parmesean cheese, vinegar, basil and sausage. Throw in a bowl and serve.

Done. One pan clean-up.