September 4th, 2009 — Appetizers
Fajitas
2 pounds skirt steaks, cut into large pieces
1/4 cup Mexican lime juice
2 cloves garlic, minced
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1/2 teaspoon salt, or to taste
1/2 cup olive oil
1/4 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
Mix lime juice, garlic, paprika, peppers, salt, oil, soy sauce and Worcestershire sauce. Put fajitas into marinade and let stand for about 3 hours. Remove meat from marinade and cook about 5 inches above hot coals and mesquite.
Slice meat into bite-size strips. Put the meat into a bowl with about 2 cups lime juice. Heat a cast iron skillet until it is very hot. Empty the contents of the bowl, sliced meat and lime juice, into the hot skillet and remove it from the heat. Take it to the table in the skillet. Serve in hot flour tortillas. Top with pico de gallo, guacamole and hot sauce.
To serve the Fajitas encebollada, or covered with onions, cook 2 sliced onions in 3 tablespoons of oil with a little garlic and about 3 whole serrano chiles until the onions are well browned.
Rigidly organized pre-school classrooms, which value obedience more than development, create the deficits in poor children, imposing a self-image of marginality and failure. — Valerie Polakow
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August 22nd, 2009 — Casseroles
West of the Pecos Casserole
1/2 cup (1 stick) butter
2 pounds lean ground beef
1 large onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can sliced mushrooms
2 teaspoons chili powder (or more)
1/4 cup Worcestershire sauce
Salt and pepper, to taste
1 can tomato soup
1 (1 pound) can cream-style corn
1 (1 pound) can tomatoes and green chiles
1 (12 ounce) package noodles, cooked and drained very well
Melt butter in a heavy skillet or kettle. Add meat, onion, pepper, mushrooms, chili powder, Worcestershire sauce, salt and pepper; cook until meat is brown. Add soup, corn and tomatoes; simmer 30 minutes.
Add cooked noodles. Pour into large casserole and let cool. Bake 1 hour at 325 degrees F. Serves 12.
A topping of grated Monterey Jack or Cheddar cheese makes this dish special. This can be made a day or two ahead.
I am beginning to learn that it is the sweet, simple things of life which are the real ones after all. — Laura Ingalls Wilder
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July 9th, 2009 — crock pot
Green Chile Stew
This is the state dish of New Mexico.
Makes 10 servings
Serve this stew straight from the pot at the table, and let guests help themselves. Serve with hot flour tortillas, butter, beer and/or iced tea. This dish is fiery hot.
1/4 cup olive oil, divided
2 pounds beef stew meat, cut into 1/2-inch pieces
1 pound pork stew meat, cut into 1/2-inch pieces
2 cups chopped onions
1 teaspoon granulated sugar
1 cup fresh or frozen roasted green chiles, cut into strips,
or 3 (7 ounce) cans, drained (see note)
3 or more jalapeno peppers (to taste), seeded and minced
6 cloves garlic, minced
1 tablespoon dried oregano, crumbled
3 (10 1/2 ounce) cans double-strength beef broth, mixed with
enough water to measure 1 quart
1 (28 ounce) can Italian-style plum tomatoes, undrained
2 pounds (about 4) yellow finn potatoes, peeled and
cut into 1-inch chunks
2 teaspoons kosher salt, or to taste
Juice and zest of 1 lemon
Freshly ground black pepper, to taste
6 green onions with tops, minced (for garnish)
Sour cream (for garnish)
In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat.
Lay the meat out on paper towels and pat it dry. Brown the meat in batches, adding more oil as necessary, until well-browned, 7 to 10 minutes per batch. Transfer the cooked meat to a bowl. Add the remaining oil to the pan and brown the onions, sprinkling them with the sugar, then stir in the green chiles, jalapenos, garlic and oregano and cook, covered, until browned, about 5 minutes. Deglaze the pan by stirring in the beef broth a little at a time and scraping up any bits from the bottom.
Add the tomatoes and potatoes, return the meat to the pan and season with the salt. Bring the stew to a boil, cover and cook for about 1 1/2 hours, stirring from time to time, until the potatoes and meat are tender and the stew has thickened slightly.
Add lemon juice and zest. Adjust the seasonings with additional salt and the pepper and serve immediately sprinkled with the green onions and topped with a dollop of sour cream.
NOTE: If you are starting with fresh green chiles (try a mixture of long greens and poblanos), roast them at 450 degrees F until they
e blackened on both sides, then pop them into a paper bag until cool. Rub off and discard the burned skin. Stem and seed them, then cut into 1/4-inch strips; set aside.
Per serving: calories: 444 (37% from protein, 28% from carbohydrate, 35% from fat); protein: 39.7 grams; total fat: 16.8 grams; saturated fat: 4.9 grams; cholesterol: 89 mg; sodium: 1,839 mg; carbohydrate: 30.8 grams; dietary fiber: 4.7 grams
Exchanges: 2 vegetable, 1 starch, 41/2 meat, 1 fat
All human actions have one or more of these seven causes chance, nature, compulsion, habit, reason, passion, and desire. — Aristotle
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June 24th, 2009 — Casseroles
John Wayne Casserole
John Wayne is famous around the Maricopa, Arizona, area as he was one of the owners of Red River Farms, a large feed lot near there.
8 ounces canned, diced green chiles
1 pound Monterey jack cheese, coarsely grated
1 pound Cheddar cheese, coarsely grated
3/4 cup evaporated milk
4 eggs, separated
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tomatoes, thinly sliced
Preheat oven to 325 degrees F. Mix chiles and cheeses and put into a buttered shallow casserole.
In a small bowl combine milk, egg yolks, flour, salt and pepper.
In a large bowl beat egg whites to stiff peaks. Gently fold whites into the yolk mixture. Then pour the mixture over the cheese and chile mixture and carefully blend. Bake for 30 minutes. Remove from oven and lay tomato slices over the entire top. Return to oven and bake 30 minutes longer, or until an inserted knife comes out clean. Garnish with a sprinkling of green chiles.
Serves 6 to 8.
Action is consolatory. It is the enemy of thought and the friend of illusions. — Joseph Conrad
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