Archive for the ‘Mexican’ Category

I know, I know. Hub 51 has been around. So, now I choose to post about it? I was there this weekend with a group of young bevies after a fashion event at Saks. I knew Hub 51 would be a crowd pleaser. I’ve been there a bunch…for drinks, for fish tacos, for the guac. And that’s just what I’m talking about Beauties…the guacamole, on anything and everything Hub. For starters, the guacamole is damn good…and those chips! The super-thin, crispy chips are, unfortunately, so addictive. This is where my story begins of being trapped by Hub 51's tortillas. It's just not fair. I sat down with the best of intentions to not overload on chips when the young “Skinny Gang” ordered the Pulled Chicken nachos. So, “I can handle it,” I thought. I even refrained from ordering a cocktail because I’m off the juice for a month. But then the nachos were delivered to our table and, well, it’s kind of like a tax write off, right? So, I dipped in and would pay later. One thing I had to agree with the Skinny Gang on…there are just certain days you need nachos. It was one of those weeks when nachos felt right, and tasted even better. The bowl was big but wasn’t overloaded like some nachos can be. The key here is the combo of flavors: pulled tender chicken, guacamole, white cheddar, a roasted tomato salsa and fresh jalapenos. 

My main entree was the Chicken Enchilada Stack. It’s not that anything on the menu is “over-the-top” or immensely innovative but it’s bar food done really well with great ingredients. It’s the place that keeps you coming back because you know you can get good food in a hip atmosphere. The girls loved it. A typical Beauty and Her Feast move, I pulled apart my meal figuring out how to make it at home until the waiter told me they make the tortillas fresh for each dish. OK. Forget that. I know how much work it is to make tortillas. The dish is layered like this: tortilla, layer of braised, pulled chicken, tortilla, layer of guacamole & roasted corn, tortilla, covered in cheese and baked served with salsa verde and pico de gallo. Simple, I know but the great flavor comes from a combination of the braised meat and the fresh tortillas. The other stuff helps too. I can pull off everything but making the tortillas at home. 

The tacos are served with the same warm tortillas and I was lucky to sneak a taste of their pork shoulder. I’m in for the braised pork tacos my next visit to Hub 51. For more info on Hub 51 or to view their menu, click here. 

Hub 51 on Urbanspoon

Every so often, I realize that cooking needs to be about the basics. The kids insist on "kid" food and I try to cater to their requests…sometimes. As much as I like to push their limits at the dinner table, who doesn't crave chicken fingers once in awhile? I was sneaking a few salty tortilla chips the other day when I thought, this would be good ground up and coated on chicken strips. And that's just what I did. I filled the the food processor with tortilla chips, hit the on button, and watched them grind to a crunchy powder. Same as any crusted chicken, I dredged it in flour, then in egg, then a roll in the chip-crumbs. Voila… crunchy chicken that tastes like a taco shell!

I set the coated strips aside and made a fresh tomato salsa… again with the basics. Tomato, red onion, cilantro, lime juice and a little salt & pepper. Once that was all chopped and tossed together, I whipped up a quick sauce to drizzle over the chicken which included creme fraiche and orange juice (just enough to thin it out and give a citrus flavor). I set both bowls aside and started the frying process. Funny enough, the kids kept coming in the kitchen asking when they could eat. Note to self, next kitchen must have a door to keep the pesky patrons of the house out! 

I fried the strips in hot vegetable oil for 3 minutes per side and kept the finished strips in a warm oven. Super easy and honestly, I hate to admit this, but this recipe is going in my cookbook of staples. Corn Chip Chicken is the official name the kids came up with for the dish. And I had to hide the strips from Thibault or he would have eaten the whole platter!

RECIPE

• Fill an 8 cup food processor with tortilla chips
• Turn processor ON and allow the chips to be completely ground to a bread crumb texture (takes longer than you think)
• Cut 4 split, boneless, skinless chicken breasts into strips
• Fill two bowls: one with flour, one with beaten eggs (3)
• Make an assembly line of the bowls: flour - eggs - chip crumbs
• Season the strips with salt and pepper then dredge down the assembly line: flour - eggs - chip crumbs. Press crumbs onto strips. 

TO FRY

• Heat vegetable oil in a non-stick skillet. Carefully place strips in oil and fry 3 minutes per side. Drain on paper towel. 

TO SERVE

Stack a few pieces on a pile of rice, drizzle with creme fraiche sauce and spoon some fresh salsa on top. Dinner is served.