Pat chops dry and season well with salt.Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch).
Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes.Add the ground coriander and cumin, and cook 1 minute, stirring constantly.
YieldMakes 4 servingsIngredients2 large dried ancho chilies * (about 1 ounce)1 1/2 teaspoons dried oregano1 1/4 teaspoons coarse salt1 teaspoon sugar1 large garlic clove, pressed1 teaspoon chopped canned chipotle chilies**1 teaspoon fresh lime juice1 tablespoon olive oil1 tablespoon (about) water4 6-ounce salmon fillets with skinLime wedgesPreparation Cut ancho chilies in half lengthwise; seed and stem.Heat heavy large skillet over medium-high heat; add chilies and stir until chilies look dry and darken slightly in color, turning occasionally, about 2 1/2 minutes.
Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat.Divide chicken between skillets and sauté until cooked through, about 4 minutes per side.
Double the ingredients for the rub recipe and smear half onto lamb, then roll and tie it, and smear with the rest of the rub before roasting.Heat remaining 1/4 cup oil in a large heavy skillet over medium.
November 6, 2017
Photo: Chuck Blount / San Antonio Express-News
Chile-rubbed Smoked Quail.Chile-rubbed Smoked Quail.