Mexican Roadside Chicken recipe follow up: Very interesting broth I made from the leftovers!

[michael-in-phoenix]

I simmered the bones and what little leftover pieces I had from the two chickens. I strained it; defatted it. I tasted the broth and because of the cinnamon and cloves in the original marinade, it reminded me of Pho!

I added a couple thick slices of ginger and simmered a bit more. I added the chicken meat back into the broth and softened some rice stick noodles in hot water for about 10 minutes. I put the drained noodles in a bowl, ladled the soup over it and garnished with some thinly cut green onion (sliced on the bias). Finished with a little drizzle of sesame oil.

It was so good! Since we love the grilled Mexican Roadside Chicken AND Pho, I will definitely be making this over and over again.

Thanks Marsha!

Michael

http://eat.at/swap/forum1/131155_Mexican_Roadside_Chicken_with_Green_Onions_from_Rick_Bayless_winner_Top_Chef_

 

[marsha-tbay]

Michael, is Pho the name of an oriental recipe?

 

[michael-in-phoenix]

It is the popular Vietnamese soup that starts with a broth flavored with...

spices like cloves, cinnamon stick, star anise, and various thinly sliced meats. It is so good, served over rice noodles.

If you have access to a Vietnamese community in Tampa, I'd highly recommend seeking out a good source.

Here's a link.

Michael

http://allrecipes.com/Recipe/Vietnamese-Beef-Pho/Detail.aspx?rss=3

 

[steve2-in-la]

And in case you've been wondering, it's pronounce "fuh" rather than "foe".

 

[desertjean]

Thanks, Steve. I'm usually the one pointing to menu items in ethnic restaurants

Otherwise I confuse them with my milktoast midwestern pronunciations. Although I am getting pretty good at saying "Carne Asada".

 

[michael-in-phoenix]

My favorite place in San Diego.

http://www.yelp.com/biz/pho-hoa-san-diego

 

[michael-in-phoenix]

...and in metro Phoenix.

http://www.noodlesranch.com/

 

[steve2-in-la]

Heck dj, I wouldn't have known if someone hadn't told me!

 

[dawn_mo]

Speaking of Carne Asada, I found a Mexican market not too far from my house.

We went yesterday but there was a sign that said closed on Tuesdays. Sheesh. We are going to go again today and hopefully it will be filled with wonderful hard to find items!

 

[steve2-in-la]

Carne asada is just marinated meat. Make it yourself and grill in the backyard! EZ Recipe:

Carne Asada
LA Times, July 16, 2008. From Joseph Martin, executive chef, Levy Restaurants at Dodger Stadium. At the stadium, the carne asada is served with corn tortillas, pico de gallo, tomatillo sauce, chopped onions, chopped cilantro, grilled whole serrano chiles and slices of lime. 16 servings

4 chipotle peppers in adobo sauce, roughly chopped
1 tablespoon minced garlic
3/4 cup chopped onions
1/2 teaspoon ground cumin
1/4 cup chopped green onions
1/4 cup chopped cilantro
1/4 cup chopped parsley
1/2 cup tomato purée
1/2 cup fresh lime juice
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 cup canola or vegetable oil
2 1/2 pounds skirt steak

In a large bowl, thoroughly mix the chipotle, garlic, onions, cumin, green onions, cilantro, parsley, tomato purée, lime juice, salt, pepper and oil.

Rub the marinade all over the skirt steak, then place the steak in a large, resealable plastic bag with the marinade and refrigerate overnight.

Remove the bag from the refrigerator one hour before grilling to allow the steak to come to room temperature. .

Heat a grill over medium-high heat. Grill the steak about 2 to 3 minutes per side for medium rare. Set the steak aside until cool enough to handle, then cut it into a half-inch dice or slice it against the grain into 1-inch slices. Serve immediately.