Burn Mary Burn

Burn Mary Burn

A chile lovers Bloody Mary!

20 oz. tomato juice
6 ounces Pepper vodka 
1 dash Worcestershire sauce
Pinch celery salt
Pinch black pepper
Juice of 1 fresh lemon
Ice
Celery sticks, for garnish
1 jalapeno pepper, seeded and slivered, for garnish


Mix all ingredients well in a small pitcher, pour into 2 large glasses
filled with ice and garnish with celery sticks and slivers of jalapenos.

Makes 4 cocktails

Punxsutawney Phil… who is he really?

Punxsutawney Phil, who is he really?  Every year we see pictures like this… notice, a well dressed man holding him close with an American Flag gently draped just out of the main focus… You know who also used images of national unity shadowing happy citizens, seeing a bright future… Hitler!

And today we are told that good old Phil says, that this will be a short winter.  Try telling that to the entire east coast, who are suffering record low temperatures, many starving while burning their furniture (made in China).  And who profits, the Chineese who are buying up all of our pecans! 

So I think I've made a pretty clear connection between Phil, China and Hitler!  

You do the math, Punxsutawney Phil, he's wrong for America!   

Please send this to every red blooded American before it's too late!

The Norman Midnight a poem by Daigneault

The Norman Midnight

a poem by Daigneault

Vacant congregation

Standing in line

Desolate perversion

Inflation of the soul

Sexless

Lifeless

Property of the Penthouse

Caught in a two olive pontification

Amateurs at sin

of this Norman midnight

Begging for burden

And lies and sordid definition

With headlights off I too am speeding

On a dead-end street

Glutinous fools

At this baneful banquet

Not of Rockwell

Nor of Saxons

But the withered fruits

Of Slavoda’s nightmare

Upon which

We now feast

Hoisin Grilling Sauce for Salmon

Hoisin Grilling Sauce for Salmon

Fish on the grill is so easy.  The rule of thumb is 10 minutes of grilling for every inch of thickness.  That will vary depending on your grill and how well done you like your fish.  This easy grilling sauce makes salmon so juicy. It will melt in your mouth.  This recipe is for a ¾ pound fillet.  You can make more or less depending on your needs.  The ratio is four parts Hoisin sauce to one part Dark sesame oil.

 

1/2 C Hoisin sauce

1 Tbl. Dark sesame oil

1. Mix together and spoon onto salmon fillets, to coat before grilling. 

Makes enough for a 3/4 LB salmon fillets.

Fresh Spring Greens with Sweet Chile Pecans Raspberries and Maytag Blue Cheese

This salad is so elegant and easy to make. It’s the perfect way to start that special meal.

1 Lb. spring mix (assorted baby lettuces)

Raspberry Vinaigrette

3 heaping Tbl. fresh raspberries

3 heaping Tbl. sweet chile pecans (recipe below)

2 Tbl. crumbled Maytag blue cheese

2 Tbl. chopped red onion, rinsed under cold water

Raspberry vinaigrette;

1-1/2 C Fresh raspberries, plus a few extra for garnish

3 Tbl. Raspberry vinegar

2 tsp. Brown sugar

1 tsp. Soy sauce

1 tsp. Fresh-squeezed lemon juice

1/4 tsp. Ground thyme

1/2 C Extra virgin olive oil

1. Puree all ingredients, except oil, in a blender.  While blender is running, slowly add oil. 

Rinse the spring mix very well in cold water and then dry in a salad spinner.  Toss 1/4 cup vinaigrette with the  spring mix in a large serving bowl.  Add all other ingredients and gently toss.  Serve immediately

Serves 6

Sweet Chile Pecans

These are an easy snack.  Folks eat them like candy and they are out of this world as a substitute for croutons.

1/4 cups sugar

1/2 tsp. salt

1 tsp. paprika

2 tsp. canola oil (or any neutral flavored oil)

1 cups whole pecans

In a mixing bowl add together half of the sugar, the salt and spices, mix well.  In a large heavy frying pan heat the oil.  Lightly brown the nuts stirring constantly until they release their fragrance (about 2 minutes, be careful they will burn very quickly).  Sprinkle in the remaining sugar, shaking the pan constantly to keep the nuts from burning.  When the sugar melts and caramelizes stir well and remove from heat.  Immediately toss the nuts in the sugar spice mixture separating them with two forks to avoid burning your fingers (Remember if the sugar cools down it will set).  Once cooled down, keep in an airtight container.

Makes 1 cup

Grilled Shrimp with Sonoran Lime Chipotle Marinade

Grilled Shrimp with Sonoran Lime Chipotle Marinade
This is the recipe I did for the pilot, for ABC 15's The Sonoran Grill, my Emmy Award winning outdoor cooking series that ran for 131episodes.

1-2 LB Jumbo shrimp, peeled and deveined, and put on skewers

Sonoran Lime Chipotle Marinade; (If making a large batch, double recipe)

Juice of 4 Key Limes
1/2 BOTTLE Dark Mexican beer
1 1/2 Tbl. Extra Virgin olive oil
3 Chipotle chiles, canned, mashed well, w/ 1 TBL of adobo sauce from the can
1/4 tsp. Kosher salt
2 Cloves garlic, minced
1/2  tsp. Mexican oregano
Paprika

1. Whisk all ingredients together, except the paprika.  Drizzle marinade over jumbo shrimp and grill over medium heat, approximately 2 minutes per side. Use more marinade when you turn the shrimp.

2. To test whether the shrimp are done, wait until they change color and cut one in half.  Center should be hot and white, not translucent.
3. Remove from grill, dust with paprika and serve with Mexican green rice, fresh fruit and ice cold Mexican beer.

Marinade makes 3/4 cup

Fruited Dessert Chimis with Brown Sugar Cinnamon Syrup

Fruited Dessert Chimis

I make these with all kinds of fresh fruit in combination with different nuts.  Banana Pecan or Peach Macadamia or  Strawberry almond… mix them all up on a platter and top with the warm syrup and a dash of powered sugar.  Add a cup of good hot coffee and it’s simply heaven!

1 Fresh peach or 1-cup fresh strawberries or whatever fruit is fresh

(If using a banana you don’t need to add the sugar)

1 Tbl. Granulated sugar

1/4 C Macadamia nuts, crushed

2 Tbl. Brown sugar

1/2 tsp. Ground cinnamon

8  Egg-roll wrappers

1  Egg white mixed with ½ cup water

  Oil for frying

     

Brown Sugar Cinnamon Syrup;

1 C Brown sugar

1 C Water

1  Cinnamon stick

    Rolls

1. Peel the peach, remove the pit and chop into 1/4 inch cubes.  Mix the chopped peach with the granulated sugar.

2. Set aside for 20 minutes.  Mix together the nuts, brown sugar and cinnamon.  Lay one egg-roll wrapper on a clean surface.

3. Make a line 1 inch up from the bottom that stops 1 inch in from both sides with 2 Tbl. of the nut mixture.

4. Do the same with 2 Tbl. of the chopped peaches.  Brush a line up the sides of the wrapper and fold a 1-inch flap in covering some of the filling on both sides.

5. Now brush a 2-inch line across the top of the wrapper and starting at the bottom of the wrapper roll up the filling creating a little fruit egg roll.

6. Deep-fry the rolls in 375º oil until deep brown.  Drain on paper towel.

7. Serve with brown sugar cinnamon syrup and dust with powered sugar.

    Brown Sugar Cinnamon Syrup

1. In a small sauce pan dissolve the brown sugar in the water, add the cinnamon stick and bring to a boil over medium heat a, reduce until thick.

Thai Duck Rolls with an Asian Chile Dipping Sauce

Thai Duck Rolls with an Asian Chile Dipping Sauce
This recipe calls for duck but, it's also delicious with shrimp, chicken or roasted pork.

1/2 Lb. Duck breast, boneless
Salt and freshly ground black pepper

Asian Dipping Sauce;
1/3 C Rice vinegar
3 Tbl. Sugar
1 1/2 Tbl. Sambal or other Asian chile sauce

Spring Rolls;
4 Sheets Rice paper
1 C Cooked bean thread noodles, fully cooled
3/4 C Julienne Romaine lettuce
2 Tbl. Fresh Mint, chopped very fine
3 Tbl. Fresh Basil, chopped very fine
1/2 C Julienne English Cucumber, 1-inch strips
1/2 C Julienne Jicama
1/4 C Julienne Carrot

1. Season the duck breast with salt and pepper. Bake in a 375∫ pre-heated oven, in a covered baking dish for 30 minutes.
2. While duck is baking, bring the vinegar and sugar to a boil for 2 minutes, remove from heat and stir in the Sambal. Set aside to cool.
3. Once cooked, remove the duck breast from the baking dish and set aside.  When duck meat is cool slice into 1-inch julienne.
4. Dip one sheet of rice paper into a bowl of warm water until it is pliable.  Set the rice paper on a work surface and at the end closest to you make a layer of romaine, mint, basil, cucumber, jicama, carrot, and then duck.  Add 1 teaspoon of chile sauce and then lightly salt.
5. Fold in the sides and roll up tightly, like an egg roll.  Repeat process with remaining ingredients.
6. Cut duck rolls in half on an angle and serve with Asian Chile dipping sauce on the side.
Serves 4 as appetizer.

Harrisa Recipe... North African Chile Paste

Harrisa Recipe

Harissa is an aromatic, mildly sweet, North African condiment, that is fantastic anywhere you would use salsa or hot sauce.  This recipe is mildly spicy but if you want it hotter add more Chile Arbol, crushed red chile or ground cayenne pepper.

1 Tbl. coriander seeds

1 Tbl. caraway seed

4 large garlic cloves, unpeeled

4 large red bell peppers

1/2 cup extra-virgin olive oil

1 Tbl. sugar

1 chile Arbol or 2 tsp. dried crushed red pepper

In small skillet over medium-high heat carefully toast the coriander and caraway until aromatic, about 30 seconds, set aside. Add the garlic and a few drops of the olive oil to the same skillet, cook, covered, over medium-low heat until tender, turning occasionally, about 8-10 minutes. Cool. Peel garlic add to processor.

Char bell peppers on a grill, over gas flame or in the broiler until blackened on all sides. Put charred peppers in paper bag, close and let stand 10 minutes. Remove charred skin and core and seeds.  Coarsely chop peppers and add all ingredients to a food processor. Puree. Season to taste, with salt and pepper. Refrigerate in a non-reactive container.  Last a few weeks!

Makes about two and a half cups.

Cactus Coveting or Stealing to Help your Town!

Dr. Hannibal Lecter;  "No! He covets. That is his nature. And how do we begin to covet, Clarice? Do we seek out things to covet? Make an effort to answer now… We begin by coveting what we see every day."  

Gordon Gekko: "Greed is good!"

Okay both of these fictional characters were screwed up but they may have a point.  Let me back up.  I was walking around the yard looking at the damage from frost to my cactus.  Some of the big Agaves didn't make it which is always sad.  Many of the giant Prickly Pears  dropped the pads and arms, that were up to 16 feet tall, leaving only the hardened core.  And most of the Aloes froze back.  As i walked around I also noticed that most of the babies or "Pups" as we call them were just fine.  And so the cycle goes on.  I have over one hundred varieties of cactus growing in my yard, some I've bought but most I've stolen or borrowed from friends.  And due to this I have been able to give pups and cuttings away to many people around town.  They have grown and given cuttings and pups away… and so the cycle continues again.  I think you can see by the article below, from The Sonoran news, I wrote several years ago That I have both coveted and been greedy for more beautiful cactus.  Things have changed since I wrote this.  My sister is living in Tucson and when the weather is good we have coffee out back.  But I'm still stealing pups and sharing.  So start coveting the cactus in you area and get ready to plant!

Cactus stealing and patio dining!
(The Sonoran News 2004)

I had occasion to drop by my sister’s house the other day.  When Kathy and I first moved here in 1980 we bought that house and lived there for six years, before moving and selling to my sister and her husband.  The thing I love about the old place is the vegetation, all desert, but thick and lush.  And the cactus are huge and over planted, creating a cool, green oasis feel.  Snuggled in with the forty-year-old mesquite trees the house is secluded and feels more like a jungle than a desert.  The yard is an ongoing labor of love that requires constant care.

In our current home we have been planting trees and cactus for eighteen years.  I’m quite happy with the progress but we have not achieved the jungle feel yet.  This brings me to my point.  If you’re new to the area and want a real cactus garden, I advise you learn how to steal… that’s right, become a thief of sorts.  I have been stealing cactus cuttings and agave pups from my friends and neighbors for the past twenty years.  I would caution you against taking any natural vegetation out of the desert as the fines are stiff and they will seize your vehicle.  But most folks will let you take a cutting here and there.  You’d be surprised at how easy it is to propagate cactus.  Just cut below the joint, allow to harden (the cut to dry out) in the shade for three to five days and then plant it and forget it. Did you know that there is a variety of stag horn that blooms bright purple!  Or that a beaver tail blooms bright pink.  I have about twenty different kinds of agave and ten or so different prickly pear. Not to mention several different members of the saguaro family, some with hundreds of white flowers as big as a soccer ball that bloom at night.  I’ve never seen a saguaro cutting successfully transplanted.  But season-by-season I keep adding new varieties with different color flowers to my yard.  Now each year I start a few trays of cuttings and pups to share with my friends and neighbors.  And so the cycle continues.

Lately, Kathy and I have been having our morning coffee on the front porch.  It’s a chance to really enjoy our garden and start the day in a natural setting.  It’ quite relaxing and reminds me why we live here.  

A Bowl of Red

Texas Red Chili

This is chili weather.  Light a fire and put your feet up while this simmers away.  Maybe enjoy a good book.  I'm reading Neil Young's new book, Waging Heavy Peace.  But any subversive literature will do!

This is the real deal!  Don't omit the pork and let the chili simmer until it breaks!

 

1/2 White onion, chopped fine

3 Cloves Garlic, finely minced

1 Tbl. Canola oil

1-1/2 Lbs. Ground beef (ask for chili grind) or rough chopped sirloin

1/2 Lb. Ground pork

1/4 Cup Ancho chile powder, mild New Mexico Chile powder, or Paprika

2 tsp. ground Cumin

1 tsp. Mexican oregano

1/2 tsp. cayenne pepper

1 28oz. can Chicken broth

1 8-OZ Can Tomato sauce

1 bottle beer

Roux (1/2 Cup or so)

Salt to taste

Sauté the onion and garlic, in the oil, in a large frying pan until soft, but not browned.  Add the meat and continue cooking until brown. Add the chili powder, cumin, oregano and cayenne pepper and stir well.  Then add the chicken broth and tomato sauce and stir well.  Bring to a boil over medium high heat for 15 minutes. Reduce heat to low and simmer for an hour, stirring often.  If thin bring to full boil and work in roux to desired thickness. If it gets too thick add a little more beer.  Serve in big bowls with Ice-cold Lone Star beer, cheddar cheese, chopped white onion, and saltine crackers.

Serves 6

Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

This delicious recipe was one of the factors in my TV show making the ratings that kept me on the air for 131 episodes. Our original contract was for 13 episodes. We used it on the cover of my book The Sonoran Grill This easy recipe is tangy and herbal with the correct amount of bite from the lemon and Dijon to cut through the lamb and bring out the delicate flavor. Serve it with a cold, crisp white Pinot and a loaf of my bread!

Fresh Rosemary for garnish

1 8LB Leg of lamb, de-boned and tied

1. Allow the lamb to rest in the marinade for 1-1/2 hours.

2. Place lamb on spit and roast over indirect heat, medium-hot coals, until internal temperature reaches 140 degrees or about 35-40 minutes of cooking time (for medium rare).

3. Remove lamb from spit and allow resting for 8-10 minutes before serving.

4. Garnish with Rosemary.

Rosemary Dijon Baste;

1-1/2 TSP Fresh rosemary, minced

2 CLOVES Garlic, minced or pressed

1/4 C Peanut oil

2 TBL Fresh-squeezed lemon juice

2 TBL Dijon mustard

1 TBL Soy sauce

PINCH Salt

1. Whisk all ingredients well. Use to baste or marinade lamb, poultry or pork.

Basic Pizza

We heated up the big oven and made pizza for Katie and Isreal the other night!

Basic Pizza
The trick to great homemade pizza is 'Less is More.' A little sauce, a little cheese, on a thin crust!  You won't be disappointed. This recipe is a perfect balance of cheese, herbs and tomato.  Use it as a starting place on your road to being a great cook!

  The Dough:(enough for 2 - 12 inch pizzas)
1 PACK Dry active yeast
3-4 C All-purpose flour
2 TBL Extra virgin olive oil
1 C Water, at 100∞
1/2 TSP Sugar
1 TSP Salt
Toppings: per 12 inch pizza
1/2-3/4 C 1/2 - 3/4 cups basic pizza sauce (recipe below)
2 TSP 2 tsp. fresh Thyme
2 TSP 2 Tsp fresh Oregano
2 TSP 2 tsp crushed red pepper
1 TSP 1 tsp. kosher salt.
1/2 C 1/2 cup grated Mozzarella cheese
1/2 C 1/2 cup grated Provolone cheese
1/2 C 1/2 cup grated Muenster cheese

1. In a large mixing bowl, mix the yeast into the water and let dissolve. Add 1 cup flour to the olive oil and mix into a paste. Add 1 more cup flour, salt, and mix well. Turn the dough out onto a floured surface and knead for 3 to 5 minutes. Add a little more flour and shape into a loose mound.  Set in an oiled mixing bowl, cover with plastic and let rise for 30 minutes or until dough rises 2-3 times in size.
2. Pinch dough down and turn out onto floured surface. Knead lightly for 1 minute into a ball. Cut the ball in half.  Flatten the halve out with palm of your hand. Roll dough out with rolling pin. Stretch and shape dough with fingers to approximate 12 inch round. Let dough relax and then reshape. Repeat this process at least 8- 10 times.
3. Dust your Pizza peel with cornmeal and place the dough on the peel. Pinch and lightly dress edges with olive oil.
4. Top with Basic Pizza Sauce, then fresh Thyme, Fresh Oregano crushed red pepper, salt and then the cheeses and bake in a 450f oven or grill on a pre-heated pizza stone for 4 to 6 minutes (depending on the thickness of your pizza) or until edges turn golden brown and dough puffs up.


Basic Pizza Sauce

This quick and easy sauce is also excellent over pasta!

1 TBL Extra virgin olive oil
2 CLOVES Garlic, minced
1/2 C Red wine
14 OZ Diced tomatoes
1 1/2 TSP Brown sugar
1 1/2 TSP Kosher salt
1 TSP Greek or Mediterranean oregano
1/2 TSP Crushed red chile
1 TSP Italian seasoning



1.Saute the garlic in the olive oil until soft but not browned in a medium sauce pan.
2. Add wine and stir, loosening any bits of garlic that stick, add all other ingredients and simmer for 15 or 20 minutes, stirring occasionally.  Puree with a stick blender, taking care as hot liquids expand when blended!
3. Remove from heat and allow to cool down before using.
 I like it best after resting in the refrigerator over-night. Makes 2 cups.

The Original Margarita

Margarita

If you thought Margaritas were a “Mexican” drink think again.  The true history of the margarita (like so many things in Texas) depends on whom you’re talking with.  The most popular story tells that the margarita was invented in Acapulco, Mexico by a rich socialite from Dallas named Margarita Sames.  It was at a Christmas party, Margarita was behind the bar making up drinks for her rich friends and came up with the now famous concoction.  Everyone like it so much they took the recipe home to Texas and popularity of the now famous drink spread like wild fire after one of her guests offered them in his Mexican restaurant.  Soon they were being served all over Texas.  

Tourist from the U.S. in Mexico started asking for the supposed Mexican drink, which caused it to spread there.  

The fact is, Mexicans think of Margaritas as a tourist drink.

Either way they're delicious.

The Original Margarita

 (or 'El Margarita Original' if that makes you feel better!)

1 1/2 shots Tequila Repesado 

1 1/2 shots Cointreau

juice of 1 Key lime

Shake with ice and serve.

Makes 1 cocktail

Bourbon and Ginger Marinated London Broil

Bourbon and Ginger Marinated London Broil

The bourbon and ginger marinade gives this dish a wonderful mix of smoky and sugary flavors. Cook it over Mesquite charcoal for a taste that is truly amazing.

1 2 to 3 LB London broil
Marinade:
1/3 C Soy sauce
1/4 C Bourbon whiskey
1/4 C Brown sugar
1/2 C White onion, chopped fine
4 CLOVES Garlic, minced
2 TBL Fresh cilantro, chopped
2 TBL Fresh ginger, minced
2 TBL Red wine vinegar
1ty TBL Kosher salt
1 TBL Worcester sauce
1-1/2 TBL Extra virgin olive oil
2 TSP Dijon mustard
2 TSP Fresh ground pepper

1. Whisk all marinade ingredients together. Marinate London Broil in marinade for 24 hours, turning every few hours. Discard marinade. Grill to medium rare (128∞) over pure Mesquite charcoal. Remove from heat and allow to rest for 10 minutes before serving. Slice into thin strips, across the grain.

Serve with great bread like I make!

Aisle Six a poem by Daigneault

Aisle Six                                                                                                                   by Daigneault

Okay, a mop, tin foil, ranch dressing, coffee, those little Mexican limes…

They’ve closed the local market

Just the other day

A brand new, shiny bistro

And I hear they have Pâté

Italian tile and marble

And foods from far away

Folks driving from the valley

Who’ve heard they have Pâté

Let’s see.  Milk, cheese, bleach, tampons, bacon, lettuce, avocados, bread, toilet paper… Hey kid, do you know where they’ve put the bleach?

Good morning Sir, I’d be glad to assist in making your shopping experience, this morning, the very best.  Could I interest you in a sample of our Goat’s cheese stuffed squash blossoms?

Uhh, thanks kid, but I was looking for the bleach…

Yes Sir, I know, I’ll just call the Home and Hearth Associate.  Perhaps Sir would enjoy a cappuccino while he waits?

No I’ve already had my coffee, but thanks.  Look, it used to be on aisle six by the fly swatters and the charcoal.

Well Sir, if the alfresco, culinary arts are your area of interest, we have an excellent Teak Wood, chunk charcoal mixed with sun-dried, old growth, zinfandel vines, pre-soaked in Kentucky bourbon…

They seem so young and friendly

To help in every way

I’m looking for the bleach

He’s offering Pâté

A tank with living lobsters

Pheasants baked in clay

And wine from every country

To help digest Pâté

Hello Sir, I understand you need the Home and Hearth Associate.  You’re in luck Sir.  He had a cancellation this afternoon.  I’m the Activities Concierge and I’d love to arrange a facial or massage during your wait… Did you get your cappuccino?

Look Frank…

I’m sorry SIR, it’s pronounced with a soft a… FRANC!

Uh… oh, okay, Franc; look you’ve got a real nice store here, but I’ve gotta get back and clean the toilet.  See we’re having a little barbecue this weekend and…

Has Sir heard about our excellent Teakwood…

YES… YES… YES, Sir is well aware of the Teak Wood charcoal.  Sir doesn’t need Teak Wood or cappuccino or even a facial. Sir needs some bleach, so Sir can go home and clean Sir’s toilet.

Well if Sir would like I could arrange for an in-home interview with our Personal Valet Associate.

Farewell my local market

Closed just the other day

This brand new shiny bistro

But I don’t eat Pâté

Just want to clean my toilet

Without the store’s valet

Folks driving from the valley

Who like to eat Pâté

Now where was I?  A toilet brush, hamburger buns, Flaming Cheetos, dog food, dish soap…

Point Reyes Blue Cheese Compound Butter

I was sent this comment today;
A Mexican restaurant in the San Francisco Bay Area serves tortilla chips and salsa with a blue cheese/butter mixture and it's fantastic. But I've never seen it served anywhere else. Your thoughts?

Give this a try, it's a good start.

Point Reyes Blue Cheese Compound Butter

3/4 lb sweet butter

2 Tbl. Dijon mustard

1 Tbl. Fresh thyme, chopped fine

Pinch Kosher salt or Flur de Mar

1/2 lb Point Reyes blue cheese, or your favorite blue cheese

Cut butter into small cubes and soften at room temperature for 15 minutes

Cream the butter working in the mustard, thyme and salt. Gently fold in the blue cheese until all ingredients are incorporated. Taste and adjust seasoning

Form the butter into two eight-inch rolls, about an inch and a half in diameter, along the bottom edge of two pieces of waxed paper. Roll up and twist tight.  Place in the freezer or the fridge if using right away.

Soften a bit and cut ½ inch slices to top any grilled meats right off the grill!

Mild New Mexico Red Chile Enchilada Sauce

Mild New Mexico Red Chile Enchilada Sauce

This easy sauce will change the way you look at enchiladas, it also great on Chile Rellenos, Flautas or Huevos Rancheros!

10-12 Dried Mild New Mexico Red Chile
4 C Chicken broth
2 CLOVES Minced garlic
1 TSP Dried Mexican Oregano
1/2 TSP Ground Cumin
1/2 TSP Kosher salt
1/2 TSP Sugar
1/2 TSP Ground Pilonacillo or Brown Sugar

1. Roast the chilies on a hot comal until soft and pliable.  Remove chilies from comal and allow to cool down a little.  Remove stems and seeds.
2. Place all ingredients in a sauce pan and simmer for 15 minutes.  Pour in a blender, 3/4C at a time, and puree (Be careful -- hot liquids expand in a blender and can spill out the top and burn you).
3.Work the sauce through a sieve with a rubber spatula, until coarse solids are left.
If too thin cook to tighten or in a pinch add a little roux and simmer to tighten.
4. Serve warm.

Chile Rellenos

Chile Rellenos
This is a turning point in the life of a Southwestern cook.

15 Poblano chiles
1 LB Queso Oaxaca, Monterrey jack or what ever cheese you like
Flour
8 Eggs
1/2 TSP Cream of Tartar
Salt
Corn oil for frying

1. Start with the 15 Poblano chilies (If you have access to Anaheim green chiles, they are great but I've had better results year round with Poblanos), do not remove the stems.  Blister the chilies on the grill until all of the outside is brown and black.  Place the chilies in a plastic or paper bag and fold the bag down. Let the chilies stand for ten minutes, to sweat and then the skin will come of easily.
2. Put 1-2TBL of whatever cheese you like inside a small slit you've made in the side of each chile.
3. Dredge the chilies in flour.
4. Separate 8 eggs, beat the yolks.  In a large mixing bowl or food processor, beat the whites and 1/2 tsp. of cream of tartar with a pinch salt until very stiff.  Fold in the beaten yolks, gently with a rubber spatula.
5. Meanwhile, in a large sauce pan, heat safflower oil to at least 350 degrees. Pick up one chile at a time by the stem, dip in the egg batter and very carefully (if you are not used to doing this, use tongs) set them in the hot oil.  Chiles will float on top of the oil -- you will need to carefully turn them.  When they are golden brown, they are done.  Place them on a paper towel to drain and salt them lightly.

Creamy Buttermilk Tequila and Poblano Salad Dressing

Creamy Buttermilk Tequila and Poblano Salad Dressing

We drizzle this delicious dressing over Organic Spring mix with a few shavings of Parmesan cheese and homemade croutons. Try it on your favorite greens.

6 TBL Buttermilk

2 TBL Mayonnaise

1/2 C Crème Fraiche or sour cream

1/4 C Plain yogurt

2 TBL Tequila Repesado

1 Roasted Poblano Chile, Seeds and veins removed, chopped very fine

1/2 TBL Finely chopped Italian Parsley

2 CLOVES Garlic, minced

2 TSP Key lime juice

1/2 TSP Salt

1/2 TSP White pepper

1/2 TSP Brown sugar

1. Whisk together the buttermilk, mayonnaise, crème fraiche, yogurt and tequila. Stir in all other ingredients.

2. Set aside in the refrigerator for 1 hour for flavors to marry.

3. Makes two cups.