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Name: Sunnie Mitrano.
City: Ventura.
Specialty: Mexican and Italian food.
Secret: Garlic, garlic, garlic.
No repeats: Garlic permeates Sunnie Mitrano's home, where this versatile herb can be found in everything from pasta salads to bruschetta to braised short ribs.
Whenever possible, Mitrano delves into the unknown by varying recipes so that each meal provides a unique flavor.
"There are so many great meals that you don't really have to repeat," she said.
Mitrano also takes great pride in sharing her creations with her neighborhood. Her neighbor Alice enjoys chili verde, so Mitrano tries to save a serving for her when she makes a batch.
"I can't cook small; I cook for armies," Mitrano said.
So when she is in the midst of preparing albondigas soup, she apportions a pot of meatballs just for her neighbors because, she said, "we love to share in my neighborhood."
Food Network junkie: There's a running joke at her home when Mitrano tells her children, Katelynn, Elijah and Christopher, "I'll be watching the Food Channel, just for a few minutes," she said with a laugh. "It drives them nuts. They say, ¿Don't put it on Channel 55' ¿ but before they can finish that sentence, the TV is on and they quickly retreat to their rooms."
It's all in fun, Mitrano said, adding that she enjoys the inspiration the culinary masters provide.
Her children prefer her zucchini and tomatoes, which can be served as a side or main dish. Dice zucchini, then toss into a pan, along with onions and garlic and sauté in olive oil. Add fresh tomatoes and kernel corn. Cook down a bit, until the tomatoes "start to fall apart." Add chicken broth and simmer until it reduces. Sprinkle with cheese.
Mother knows best: Some of Mitrano's finest recipes have been borrowed from her mother, including her chicken tacos, which provide a delightful departure from the ordinary.
After working a full day at Woodside Dental Care in Ventura, Mitrano likes nothing better than readying the ingredients for her mother's tacos. Boil chicken and reserve the broth. Flavor broth with onions, garlic and salt. Shred chicken and fry with more garlic. Add tomatoes and green onions, and add some broth, as well as chipotle chilies. Simmer until broth is reduced. Place chicken in a fried shell.
Chili Verde
2 medium onions, 1 diced and 1 cut into quarters
1 full bulb of garlic (equaling 10-11 medium cloves)
6 medium tomatillos (husk removed)
1 large tomato
3-4 jalapeños
1 bunch cilantro
2 tablespoons garlic salt, plus more optional, to taste
cup olive oil
5-6 pounds boneless pork butt or pork cushion roast, trimmed and cubed to bite-size pieces
Kosher salt, to taste
cup flour
1 can diced green chilies (Ortega brand works well)
2 cups water
Start by preparing the salsa:
In a medium to large pot, fill with water about to full and add quartered onion, 3 peeled cloves of garlic, tomatillos, tomato and jalapeños with stem removed. Boil all ingredients about 15 minutes on high, just until the skin of the tomato starts to break and the tomatillos turn a light greenish tan, then turn off heat.
Remove and add all ingredients with a slotted spoon and place in a blender or food processor. Add in the bunch of cilantro, washed with stems removed, 1 cup of your boiling liquid and garlic salt to taste. Blend until smooth. (Note: You may want to add one jalapeño at a time to determine the preferred spiciness.)
Set aside.
In a large stock pot, add olive oil, the diced onion, 7 or 8 minced or pressed garlic cloves, cubed pork and about 2 tablespoons of kosher salt. Cook on medium to high, covered, stirring occasionally for about 30 minutes.
Remove lid and continue to cook about 15-20 minutes, just until liquid is almost completely reduced.
Add flour quickly to coat pork, stirring so the flour does not burn but almost browns, which will take about 3 to 5 minutes.
Immediately add the salsa and can of green chilies; stir well and then add 2 cups of water, then stir well again.
Add more kosher salt if necessary. Reduce heat to low until a slow bubbly simmer, cover, and cook 60 to 90 minutes, stirring occasionally.
Serve with tortillas, rice and beans.
To nominate an amateur chef to be a future Cook du Jour, e-mail jprice@VenturaCountyStar.com.
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