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This is my version of the classic chicken tortilla soup made from scratch using dry beans, garden grown peppers, homemade smoked turkey stock, fire-roasted garden tomatoes, and other good stuff. Recipe is below video. Ingredients: vegetable oil 1/2 medium onion, diced 3-4 anaheim peppers, diced 3 cloves garlic, minced 2 tsp cumin ~1 cup dry black beans (1/3 lb) 1.5 quarts smoked poultry stock (chicken or turkey) ( 1 pint fire roasted tomato sauce ( ~2 cups sweet corn kernels 2-3 chicken breasts 1 cup cilantro, chopped ~1 tsp lime juice salt to taste black pepper to taste several tortillas (corn preferred, flour ok) 1 avocado, pitted, sliced queso fresco or other cheese Directions: The night before, soak black beans in salted water (3 Tbsp/gal ratio) to hydrate. Next day, drain the beans, add them to a pot, cover them in water, heat to a simmer, & add a little salt (~1 tsp). Cook until beans are softened (~1 hour). Drain. In a large saucepan over medium-high heat, add couple tablespoons of vegetable oil. Add the onions, peppers, & cumin. Cook until softened. Add the garlic. Cook for another minute. Pour the poultry stock, tomatoes, corn, and beans into the pot and bring to a simmer. Add chicken breasts. Cook until chicken is done (~20-25 minutes). Remove chicken from pot. When cool enough to handle, shred it and add it back to the pot. Taste and add salt and black pepper as desired. While the soup and chicken simmer, make the tortilla strips: Slice tortillas into half inch wide strips. Heat ~1/4 inch layer of vegetable oil in a pan over medium-high heat. (Ideally, oil temperature should be ~350-400 deg F.) Cook tortilla strips in batches until golden colored and crispy. Remove from pan and place on paper towels to cool and absorb extra oil. Serving: Ladle soup into a bowl. Add some tortilla strips, fresh cilantro, a squirt of lime juice, avocado slices, and cheese. Eat.
Bought a nice fresh duck at the market. I removed the backbone, the breastbone, the loose tail/neck skin/fat and the breast skin/fat to process out the fat later for frying, and use the other parts for soup/risotto stock. I brushed the spatchcocked or butterfly'd duck with melted butter, rosemary, salt and pepper. Then I smoked it on the Saffire Kamado with cherry wood chunks in one half of my divided fire bowl. I used the heat deflector stone with a water pan on top of it and just below the cooking grate. After about an hour at 275 degrees the smoke from the cherry chunks had stopped so I started adding peach chips every 10 minutes or so through the chip hatch. Then for the last 20 minutes I brought the temperature up to 350 to crisp the skin and render out the last of the fat. The total cooking time was about 2 hours and the duck was perfectly done and very moist. I also cooked up the duck liver in butter with a little salt/pepper in a skillet as an appetizer while waiting... Spatched Duck by ski_freak1, on Flickr Afterwards I skimmed the fat off of the water pan to save that seasoned and smoked fat for frying with later too. I finally roasted the skin I had saved for some crackle appetizer the next evening...