Chicken Tortilla Soup (Rick Bayless)

Ingredients

1 large jalapeno, stemmed and seeded (unless you want the soup spicy in which case I leave half with the seeds and stems in it)
One 15-ounce can diced tomatoes in juice (preferably fire-roasted)
2 tablespoons vegetable or olive oil
1 medium white onion, sliced 1/4-inch thick
3 garlic cloves, peeled
2 quarts chicken broth
1.25 lbs. boneless, skinless chicken breast halves, cut into 1/2-inch cubes
1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes
1 1/2 cups (6 ounces) shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
A generous 4 cups (about 6 ounces) roughly broken tortilla chips
1/2 cup Mexican crema, sour cream or creme fraîche for garnish
1 large lime, cut into 6 wedges, for serving

Directions

Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won’t completely puree the chile.)

Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.

Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).

Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips between serving bowls. When the chicken is done, usually about 5 minutes, ladle the soup into the bowls. Pass the lime separately

Popovers

Not a health food, but so damn good. I don't own a popover pan, and you don't need one, so long as you have a muffin pan. I'm sure Bittman would agree that there's already too many gadgets and specialty items in most kitchens (mine included), and since I'd follow Bittman into battle, I'll underline the fact that you don't need a popover pan.

Ingredients:
Unsalted butter, for greasing the pan
6 large eggs
2 cups milk
6 tablespoons melted butter
2 cups sifted flour
1 teaspoon salt

Directions
1. Preheat oven to 375 degrees
2. Beat the eggs lightly, then add the milk and melted butter and stir to combine. Gradually stir in the flour and salt. Beat just until the mixture is smooth. Don't overbeat. (If the mixture is not smooth, strain it).
3. Pour the mixture into a pitcher or measuring cup, and then pour into the muffin pan. Fill the cups almost to the top.
4. Bake for 50 minutes. Do not open the oven door during baking.
5. After 50 minutes, remove the popovers from the oven, cut several slits in the top of each and return to the over for 5 to 10 minutes.
6. Immediately remove the popovres from the cups (makes about 10)

Larkin Family Chile

I've made this probably 2 dozen times. Really, really good.

Ingredients:
Part 1
24 oz. beer
2 teaspoons salt
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons sugar
1/2 teaspoon sage
1 TBSP cumin
4 TBSP chili powder
3 lbs. ground beef
Part 2
3 TBSP. A-1 sauce
1/2 cup red wine vinegar
1 TBSP soy sauce
1 large can chopped tomatos
1 12 oz. can tomato paste
1/3 cup cornmeal
4-5 cloves garlic
7-8 ounces canned diced chilis
1.5 lbs. pork cubed (I usually get boneless pork chops)
2 diced jalapenos (tune the spice level up or down by leaving the ribs on, but then this will be very spicy)

*For serving, cheddar cheese, sour cream, fritos (serve on bed of fritos, it works)
Directions
Part 1
1. Brown and drain 3 lbs. ground beef
2. Place ground beef in a large pot and add other part 1 ingredients (I use the same pot to brown the meat and then to make the chili)
3. Blend this well, cover & simmer for 2 hours, stirring periodically

Part 2
1. After 2 hours, add Part II ingredients
2. Simmer this for 3 additional hours, stirring periodically
3. Serve over bed of fritos w/ sour cream, shredded cheese on top

Goes great with Caribbean Corn bread recipe.