Today Show: Chicken Enchiladas Recipe & Poached Fish In Ratatoullie

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Today Show: Mark Bittman’s Summer Recipes

Today Show: Chicken Enchiladas Recipe & Poached Fish In Ratatoullie

Mark Bittman’s chicken enchiladas recipe makes for the perfect summer entree.

Mark Bittman showed us easy recipes to map out your week with. On the menu for Wednesday and Thursday is a poached fish in ratatouille recipe and a chicken enchiladas recipe.

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Today Show: Poached Fish In Ratatouille Recipes

  • 1 1/2 to 2 pounds eggplant, preferably small
  • Salt
  • 1/3 cup extra-virgin olive oil, more or less
  • 1 tablespoon minced garlic
  • Reserved tomato, zucchini, and bean sauce from Day 1
  • 2 fish steaks or sturdy fillets, 3/4 to 1 pound each
  • 1/2 cup Kalamata olives
  • 2 tablespoon capers, optional
  • 1/4 teaspoon crushed red pepper, optional
  • 1/4 cup chopped fresh parsley or dill, for garnish

Today Show: Poached Fish In Ratatouille Directions

  1. Peel the eggplant if the skin is thick or the eggplant is less than perfectly firm; cut it into 1/2-inch cubes and salt them if the eggplant are large and time allows.
  2. Put the olive oil and all but 1 teaspoon of the garlic in a large, deep skillet, preferably nonstick or cast iron, over medium heat.
  3. Two minutes later, add the eggplant.
  4. Stir and toss almost constantly until the eggplant begins to release some of the oil it has absorbed, after 5 or 10 minutes.
  5. Add the reserved tomato and bean sauce along with olives, capers and crushed red pepper to a small skillet with a lid or Dutch oven, over medium-high heat.
  6. Cook until eggplant is tender, 20 to 30 minutes.
  7.  Lay the fish in the sauce and add water, if needed, so that the sauce comes just up to the top of the fish, not over it.
  8. Bring to a boil, then cover and remove from the heat.
  9. The fish will be done in about 10 minutes (a thin-bladed knife inserted between bone and flesh should reveal little or no translucence.
  10. If not, return the pan to a simmer and cook for another minute or two more).
  11. Remove the fish with a slotted spoon and serve, topped with vegetables and a little of the broth, garnished with the herb.

Today Show: Chicken Enchiladas Recipe

For Salsa:

  • 20 tomatillos, husked and rinsed
  • 4 medium poblano or other mild fresh green chiles, roasted and cleaned
  • 2 or 3 serrano or other hot fresh green chiles, (optional), roasted and cleaned
  • 6 tablespoons neutral oil, like grapeseed
  • 4 large onions, diced
  • 10 cloves garlic, minced
  • 2 teaspoons Mexican or other oregano
  • 2 cups vegetable stock or water
  • Salt and freshly ground black pepper
  • 1 cup chopped fresh cilantro leaves
  • 1/2 cup freshly squeezed lime juice

For Enchiladas:

  • 4 cups green enchilada salsa (see above)
  • Neutral oil, like grapeseed or corn, for frying 24 small corn tortillas, plus more if any break
  • 1 grilled or broiled chicken with cilantro and lime
  • 1/2 cup crumbled queso fresco for garnish
  • 1/2 cup chopped red onion or scallion for garnish
  • 1/2 cup chopped fresh cilantro for garnish
  • Lime wedges for garnish

Today Show: Chicken Enchiladas Directions

For Salsa:

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  1. Heat the oven to 400 degrees.
  2. Put the tomatillos on a baking sheet and roast until the skins are lightly browned and blistered, about 20 minutes.
  3. Remove the tomatillos; when they’re cool enough to handle, chop them finely, along with the chiles, saving their juices.
  4. While the tomatillos are roasting, put the oil in a large deep skillet over medium heat.
  5. Add the onions and garlic and cook, stirring occasionally, until they are very soft and lightly browned, about 10 minutes.
  6. Add the tomatillos, chiles, oregano, stock, and a large pinch of salt and pepper; stir and bring to a low simmer.
  7. Cook, stirring occasionally, until the mixture thickens slightly, 10 to 15 minutes.
  8. Stir in the cilantro and lime juice, taste, and adjust the seasoning.
  9. Use an immersion blender to purée the finished sauce in the pan.
  10. Or cool the mixture slightly, pour into a blender or food processor, and purée carefully.
  11. Serve at room temperature or refrigerate for up to 2 days.

For Enchiladas:

  1. Prepare the salsa if you haven’t already. (You may cool and refrigerate the salsa for up to 2 days; reheat gently before proceeding.)
  2. Heat the oven to 350 degrees.
  3. Spoon a thin layer of the salsa into the bottom of a 9 × 12-inch baking dish. Put about 1/2 inch of the oil in a large, deep skillet over medium-high heat.
  4. When hot but not smoking, cook the tortillas, one at a time, until softened and pliable, about 10 seconds.
  5. Add more oil to the pan as needed. Drain on paper towels.
  6. First, pull the chicken meat from the bone and break it into bite-sized pieces.
  7. Sprinkle a heaping tablespoon of shredded chicken in the center of each tortilla, roll tightly, and put the enchiladas in the prepared dish, seam side down.
  8. The rolls should be packed in snugly against one another.
  9. Cover the top with some more sauce and bake for 25 minutes.
  10. When the enchiladas come out of the oven, sprinkle them with the queso fresco, onion, and cilantro.
  11. Serve with lime wedges on the side and pass the remaining salsa at the table.

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