DoubleOven: Culture Clash in the Kitchen

OK, I admit yesterday's exercise in the cocina wasn't what gourmands would call a successful attempt at "Culture Clash in the Kitchen", but today I have a very special friend who can. Jessica Montoya and I have become friends through Facebook and blogging.  We both share an affinity for Double D Ranch, social networking, cooking, and creativity; so when Jessica told me she was inspired by DDR's Culture Clash Collection to do something crazy in her kitchen, I begged her to share her adventure with us. Thankfully she agreed and below is Jessica's guest post sharing her latest culinary, culture-clash creation.

I am thrilled to be guest blogging on DoubleTalk.  In keeping with Double D Ranch's East meets West theme and the season's Culture Clash collection, I have put together a couple of recipes that reinvent two popular Tex-Mex dishes with an Asian flair...

we're calling it Asia-Mex!

With the help of my husband Mark, I have outlined two dishes that compliment each other but can also be standouts on their own. Some of the ingredients overlap to economize your trip to the grocery store, and many may already be on hand.  Also, everything we make is vegetarian-friendly, though you can add meat as specified if you like.

Guacamame

An Asian twist on guacamole, this healthy dip has a spicy chipotle kick and soy protein punch. 

Makes about 2 cups

Ingredients:

• 1 cup frozen shelled edamame (soybeans), thawed
• 1 small, ripe avocado, peeled and pitted
• 1 chipotle pepper in adobo, finely chopped (optional)
• 1/3 bunch cilantro
• 1/4 white onion, roughly chopped
• 2 garlic cloves, chopped
• juice of 2 limes
• 2-3 tablespoons water
• Sea salt and freshly ground black pepper

Preparation:

1. Place edamame, avocado, chipotle, cilantro, onion, garlic, and lime juice in a food processor or blender and pulse until almost smooth.
2. Add just enough water to make a creamy consistency and pulse again.
3. Transfer guacamame to a bowl, season with salt and pepper and serve with tortilla chips and raw vegetables as an appetizer.

You may want to save to serve with the Fajitas listed below!

Pepper-Pea-Peanut Fajitas

A mixture of Tex-Mex spice, Asian peanut sauce, and snow peas, this unexpected combination will heat up your dinner table.

• 1 ¼ lbs boneless, skinless chicken breast or for vegetarians: 1 pkg of Morningstar strips or other chicken replacement.  We call it "smeat"!
• 1 chipotle pepper in adobo
• 6-8 tortillas
• 8 oz sugar snap or stringed snow peas
• ¼ bunch of cilantro, chopped
• 1 red bell pepper, sliced
• 1 lime, in 8 wedges
• ½ teaspoon ground cinnamon
• ½ teaspoon coffee granules or 4-5 coffee beans
• ¾ teaspoon chili powder
• 1 tablespoon water
• 1½ tablespoons peanut butter
• 8 oz tomato sauce
• 1 scallion
• 2 teaspoon cumin
• Salt and pepper
• oil or spray oil to grease pan
• Mexican cheese to serve
• Guacamame to serve (optional)

Preparation: 

1. Trim the scallion and cut it into 1-inch pieces.
2. Place the chipotle (if you don't want it to be as hot, then seed it first), scallion, peanut butter, tomato sauce, chili powder, water, coffee granules and cinnamon in a blender or food processor and process until smooth.
3. Heat oil in a skillet or wok on medium heat.
4. Season the chicken / smeat with salt, pepper, and cumin and cook thoroughly.
5. Remove from pan and set aside.
6. Scrape the peanut sauce into the pan, add bell pepper and snow peas and cook until crisp-tender, stirring occasionally.
7. Add the chicken / smeat back in and mix on low heat with the addition of the cilantro.

Set up your tortilla bar. Warm your tortillas.  Spoon the fajita mix into the tortillas. Add some cheese and guacamame if you'd like.  Sprinkle lime over the fajitas, roll them up, and feast!

Jessica and I would love to get feedback from you and let us know about the recipes above or about your own culture clash creations.  Please jot us a line either here or on Jessica's blog. . .