CREMA
Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it's very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet. It's marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes. Once you start using it, you will use it all the time.
Provided by Sam Sifton
Categories sauces and gravies
Time 2h5m
Number Of Ingredients 4
Steps:
- Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 187 milligrams, Sugar 2 grams
CHICKEN A LA CREMA
Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h40m
Yield 6
Number Of Ingredients 18
Steps:
- Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
- Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
- Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
- Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
- Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
- Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.
Nutrition Facts : Calories 733.5 calories, Carbohydrate 12.2 g, Cholesterol 231 mg, Fat 53.7 g, Fiber 3.5 g, Protein 51.5 g, SaturatedFat 22.1 g, Sodium 2026.6 mg, Sugar 6.7 g
MEAN CHEF'S TURKEY GRAVY
I adopted this wonderful recipe from Mean Chef. It is a perfectly flavored, wonderfully browned gravy.
Provided by Bekah
Categories Sauces
Time 30m
Yield 4 cups
Number Of Ingredients 5
Steps:
- When the turkey is done, transfer it to a serving platter to rest and set aside.
- Pour the pan drippings into a 1-quart glass measure, medium bowl, or gravy separator.
- Leave any browned bits in the bottom of the roasting pan.
- Let stand for 5 minutes.
- Using a large spoon, skim the clear yellow fat that rises to the surface and reserve (or pour fat out of separator into another bowl).
- If the drippings don't seem dark enough, pour half back into the roasting pan and set over two burners.
- Bring to a boil over high heat.
- As the drippings reduce they will darken.
- Pour in the remaining drippings until the liquid in the pan is as dark as you want.
- The amount of drippings will decrease, but the finished gravy will be darker and taste better without having to resort to something from a bottle.
- Remove browned drippings and Add enough stock to the drippings to measure 4 cups total cooking liquid.
- set aside Set the roasting pan on top of the stove over 2 burners on moderately low heat.
- Add 6 tablespoons of the reserved fat to the pan.
- Sprinkle the flour into the pan, whisking constantly.
- Let the mixture bubble, whisking constantly, until it browns, 1 to 2 minutes.
- It is important to let the mixture cook for a minute or two to allow the flour to lose its raw taste, but adjust the heat as needed to keep it from burning.
- Whisk in the cooking liquid, scraping up the browned bits on the bottom of the pan.
- Simmer for 2 to 3 minutes, whisking occasionally.
- If the gravy seems too thin, increase the heat to medium and boil until it is as thick as you wish.
- If desired, strain the gravy through a wire sieve to remove any extraneous bits of drippings.
MEXICAN CREMA
Make and share this Mexican Crema recipe from Food.com.
Provided by Sharon123
Categories Lime
Time 5m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Combine all the ingredients and mix well.
- The cream is ready to use now, or it can be stored in a covered container in the refrigerator for up to 2 days.
Nutrition Facts : Calories 448.9, Fat 45.4, SaturatedFat 26.5, Cholesterol 119.6, Sodium 184.4, Carbohydrate 8.3, Fiber 0.1, Sugar 8.4, Protein 4.8
MEAN CHEF'S SAUTEED MUSHROOMS
Make and share this Mean Chef's Sauteed Mushrooms recipe from Food.com.
Provided by Bekah
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil over high heat.
- Add the mushrooms.
- Do not move the mushrooms until they have caramelized on the bottom.
- If you toss them too soon, they will release their liquid and begin to steam.
- When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
- Add the butter and continue to cook and toss for 5 minutes, until beautifully browned.
- Season with salt and pepper.
- Add the garlic.
- Saute another 2 minutes, and add the thyme and lemon juice.
- Cook to evaporate the liquid.
- Add the wine and reduce until the mushrooms are glazed with the sauce.
- Toss in the parsley and serve immediately.
Nutrition Facts : Calories 323.5, Fat 29.5, SaturatedFat 8.4, Cholesterol 22.9, Sodium 73.7, Carbohydrate 8, Fiber 1.9, Sugar 3.3, Protein 5.6
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