Melon Seed Horchata

The Pecking Order
I knew when I planted my garden this year I was probably just starting the next campaign in the war for supremacy over my chicken. But, I was hoping it wouldn’t come to that. Alas, my hopes were dashed. Let me explain…

Anytime we plant in the garden—be it fruits, vegetables, or flowers—we have to figure out how best to keep our remaining chicken from eating everything. Turtle, the chicken named for the ruff of feathers around her neck, is the last remaining member of our flock. She has survived numerous racoon and neighborhood dog attacks. She methodically took out a few of her own personal rivals during her meteoric rise to the top of the pecking order…to the point that she is now the lone survivor. With people though, she is skittish but sweet and will squat down in front of you to get some petting attention. Turtle is actually fun to have around, until she tries to eat my tomatoes. Things get real when she goes after my tomatoes.

The last time we had a big garden, Turtle took out everything. Not just the veggies on the vine, but the vines themselves. So this year, we planted everything in an area she can’t get to. And, so far so good.

However, over the weekend I planted my melon patch. The melon patch is the only area that is in the chicken hazard zone and I had not yet figured out how I was going to chicken-proof it. Sure enough, not quite an hour after planting my cantaloupes and watermelons, there she is taking a dirt bath in the turned-over soil after having pecked at the leaves of the plants themselves. I was livid. Mostly at myself for believing I could actually grow a garden without her interference this year. Thankfully, we had some extra chicken wire hanging around and managed to make a temporary solution to keep her away.

The good news is that I think the plants will survive. I am looking forward to sweet melons this summer—especially for the recipe below. It’s the perfect way to use the seeds that would normally be thrown away. And, since it is Cinco de Mayo and the melons in the market are actually getting better, it is a great option for tonight’s fiesta. The recipe is from the book The Essential Cuisine of Mexico by Diana Kennedy. It’s a must have for your Mexican cooking library…

Melon Seed Horchata Recipe
Adapted from The Essential Cuisine of Mexico by Diana Kennedy
Yields one serving

This is a great way to use the seeds of a cantaloupe—a part you would normally be discarding. And, it makes a tasty and refreshing drink.

Rancho Gordo Beans

Glorious, Old-Fashioned Heirloom Beans
Rancho Gordo might just ruin you for other beans—these beans cook up faster, taste creamier, and have such rich flavor. Rancho Gordo grows beautiful, quality, dried heirloom beans that are fresh and have fantastic varieties. Because they Read more…

Ancho Reyes Original

Ancho Reyes Original is a liqueur made from dried poblano chiles and has received praise for its balance of spice and smoky sweetness.

In 1920s Puebla, the cantinas of the Barrio del Artista bustled with artists and intellectuals who gathered to exchange ideas over original homemade Read more…

Tomatillo Enchiladas

The Whole Enchilada
On average, I roast chicken at least once a week—and I never roast fewer than two. The main reasons for that are about to turn 17 in in a couple of weeks. But, the real motivation is having leftover cooked chicken opens the door to many different dinner ideas. My favorite? Enchiladas!

I was shocked to note that I have never written about making enchiladas before, because I make them a lot. Enchiladas are a no-brainer weeknight meal usually made with whatever I have on hand. This means they are not the same every time. I almost always go without a recipe. Sometimes I roll ’em. Sometimes I stack ‘em. It all depends on how many tortillas I have. Sometimes the enchiladas are rojo and sometimes they are verde, but they are always exactly what the doctor ordered. I also like any leftovers the next morning with scrambled eggs. Kind of like a crazy version of Chilaquiles.

If I was forced to choose, I would say that I prefer the verde version. There’s just something about the green chili, cheese, chicken, and sour cream combo that is just right. There is no shortage of recipes available online for whatever version you decide to try. The can be complicated or super-easy depending on your schedule and enthusiasm level. Making your own sauce produces fantastic results. But, that doesn’t mean the jarred or canned stuff can’t be just as good. For me, I like it somewhere in the middle. A little bit of homemade combined with the easy-open.

Today, I’m going with my favorite recipe from Rick Bayless. I like to mix some shredded cheese together with the chicken for the filling. But, you can do it however you want to. Making the sauce yourself means eating a few minutes later and it’s worth it…

Tomatillo Enchiladas Recipe
Adapted from Rick Bayless
Yields 4 servings Read more…