What's cookin'?
Today it was a roasted maize y tortilla soup. I started early this morning with making chicken stock and cooking the chicken. Then I roasted whole kernel corn to just almost, but not quite exactly burned. Just to get the deep roasted flavor.
Of course, the standard mirepoix, sliced shallots, homegrown/ground/roasted cumin and chili powders were used. Toasted corn masa was the thickener, along with the homemade corn tortillas.
Garnished with fried tortilla strips, avocado slices, fresh cut tomato, cilantro, and green onions, it hit the spot on a froggy, coldish day.
Yeah, it's cool to be the live-in chef when I'm the only person I cook for (on purpose).
/johnny