New Mexioc Green Chile

New Mexico Green Chile

2 LBS Lean pork roast cut into 1/2" cubes

Lard or cooking oil

1 White onion, chopped

4 Medium white potatoes, cut into 1/2" cubes

4 Medium zucchini, chopped into 1/2" cubes

1 14-oz. CAN Diced tomatoes, drained

1-1/2 LBS Green chile (I prefer fresh roasted), chopped

1 CLOVE Fresh garlic, minced

1 48-oz. CAN Chicken broth

Salt to taste

1. In a large, heavy, lightly oiled skillet, brown the pork, onions and potatoes.  When brown, drain off any excess grease.  Add tomato, zucchini, green chile, garlic and chicken broth.  Bring to a boil and simmer for about 1 hour.

2. If stew gets too thick add a little water. If the stew is too thin add a little masa flour made into a paste.  Stir often to prevent sticking.  Serve in big soup bowls, like a hearty stew.

Thai Shrimp and Roasted Cashew Salad

Thai Shrimp and Roasted Cashew Salad
Fresh, light and delicious!

If you have a mandolin, try running the cucumber through the julienne blade, cutting the cucumber the long way.  This will produce cucumber that looks like spaghetti or fettuccini.  Use the cucumber strands as a bed for the shrimp and veggies. If you like it spicy add a few Chile Tepins, a chopped serrano chile or a tsp. of crushed red chile!

1 1/2 LB Shrimp, cooked, peeled and de-veined

2 C English cucumber,

1 C Pineapple Chunks

3/4 C Julienne red onion, rinsed under cold water

1/2 C Chopped Red Bell Pepper

1/2 C Diced Jicama

1/2  Poblano Chile, julienne, without seeds and veins

Dressing:

3 TBL Soy Sauce

3 TBL Sherry Vinegar

3 TBL Un-sweetened pineapple juice

1 TBL Sugar

1 TBL Peanut Oil

2 CLOVES Garlic, minced very fine

2 TSP Fresh Grated Ginger

Finish:

3 TBL Fresh Mint Leaves, torn

3 TBL Fresh Cilantro leaves, torn

3 TBL Dry Roasted Cashews, chopped

1. Toss together the shrimp, cucumber, pineapple, onion, bell pepper, jicama and poblano chile.

2. In a small saucepan, heat the soy sauce, vinegar, pineapple juice and sugar, just until the sugar dissolves.

3. Allow to cool and then whisk in the oil, garlic and ginger.

4. Drizzle the dressing over the salad and toss well.

5. Gently toss in the mint and cilantro.

6. Garnish with chopped cashews.

   Serves 6

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.

Sonoran Grilled Chicken Coq Au Vin

Sonoran Grilled Chicken Coq Au Vin
From my Emmy Award winning TV show, ABC 15's The Sonoran Grill

Coq Au Vin (cooked with wine) is basically the French version of meat-and-potatoes cooking. Our recipe tells you how to grill the veggies, make the wine sauce and roux, and put them all together for a wonderful flavor that looks great on any plate. It's just like Mom used to make -- if Mom ate snails and spoke with an accent!

1 Large free-range chicken

8 OZ Pearl onions

1/2 LB Hardwood-smoked bacon

1/2 White onion, diced

3 Shallots, diced

3 CLOVES Garlic, minced

4 Large carrots, sliced thin

1 Ground chipotle chile

1-1/2 TSP Kosher salt

1 TSP Fresh-ground black pepper

1/2 C Cognac

1/4 C Italian parsley, chopped fine

4 Cloves

1 Bay leaf

1 TSP Herbs de Provence

3-1/2 C Pinot Noir wine

6 TBL Sweet butter

1-1/2 TSP Dark brown sugar

1/2 C Chicken broth

1 LB Small Italian brown mushrooms

2 TBL All-purpose flour

2 Roasted poblano chiles, peeled, seeded and diced

  Garnish

1/2 BUNCH Italian parsley, chopped fine

1. Cut the chicken into legs, thighs, wings, and breasts; then cut the breasts in half, rendering 10 pieces of chicken. Save the giblets.

2. Grill the chicken over medium-high heat until browned, but not cooked all the way through.

3. Meanwhile, drop the pearl onions in boiling water for 1 minute. Remove from water; when cool, remove peel and set aside.

4. In a large Dutch oven, fry the bacon until crisp. Set aside, allow to cool, then crumble. Remove all but 3TBL of drippings.

5. Sauté the giblets, diced white onion, shallots, garlic, 1/2 of the carrots, chipotle powder, salt, and pepper over medium heat until onions are soft and browned, about 8 minutes.

6. Spoon off any excess fat. Add grilled chicken and gently pour the cognac, taking care to coat all pieces of chicken. Carefully light the cognac with a match.

7. Allow flames to die down. Add parsley, cloves, bay leaf, herbs de Provence, and wine. Bring to a boil then cover, reduce heat, and simmer until chicken is fully cooked. While chicken is simmering, put 2TBL of butter in a sauté pan. Add the pearl onions, remaining carrots, brown sugar, and chicken broth. Simmer until onions and carrots are tender, chicken broth has mostly evaporated, and vegetables are glazed -- about twenty minutes.

8. In a separate pan, sauté mushrooms in 2TBL of butter until brown.

9. When chicken is fully cooked, remove it, but not giblets, from the sauce. Set aside and cover with foil to keep warm.

10. Pour sauce through a strainer, discard solids, and set sauce aside.

11. In the Dutch oven fry the flour in 2TBL of butter until medium brown (called roux), whisking constantly. Degrease the wine sauce and slowly add to the Dutch oven while whisking. If sauce needs thickening, simmer until reduced.

12. Add the bacon, glazed vegetables, roasted poblanos, and mushrooms to the sauce; stir well, then add grilled chicken. Allow to simmer for 5 more minutes for flavors to blend.

13. Taste sauce and adjust seasoning. Garnish with parsley.

Smokey Poblano, Corn Chowder

In my ongoing effort to fight winter in all it's unholy anger, I decided to offer you some wonderful corn chowder.  This easy soup is unlike anything in a can.  Once you've made it, your family will never be the same.  And this soup will be the stuff of family legend!

Smokey Poblano, Corn Chowder

This is a wonderful winter treat; easy to make, hearty, rich and delicious!

We always roast a big batch of both, Poblano and Anaheim chiles for other uses!

4 ears of sweet corn, cleaned & lightly oiled

4 slices of hardwood smoked bacon, cut into bite sized pieces

1 large red bell pepper, diced

1 white onion, diced

1/2 cup all-purpose flour

5 cups chicken stock, warm

2 cups diced russet potato (peeled)

2 poblano chiles, roasted peeled and seeded, cut into strips

1 bay leaf

2 Tbl. sweet butter

1/2 cup cream

2 tsp brown sugar

1/2 tsp. Worcestershire sauce

1/4 tsp Tabasco sauce

2 Tbl. finely chopped Italian Parsley

Salt and pepper to taste

Toss the corn on the grill until lightly browned.  Allow the corn to cool.  Meanwhile fry the bacon, over medium heat, until crisp (about 10 minutes), add the red bell and onion. Sauté until soft (about 6 minutes.)  Cut the kernels from the cobs with a sharp knife and then scrape the cobs into a bowl releasing and saving the milky liquid.  Save the corncobs.  Puree half of the corn along with the milky liquid in a food processor.  As soon as the bell peppers and onion are soft sprinkle in the flour and fry for 1-2 minutes.  Whisk in the chicken stock and then add all the corn the cobs, potatoes, poblano chiles and bay leaf.  Bring to a simmer for 20 minutes or until potatoes are soft and stir occasionally to prevent corn from sticking.  Remove corncobs and bay leaf, add all other ingredients stir well and season.  Serve immediately with fresh baked bread!

Serves 6

Look Mom, you baby has become a baker!

Sonoran Potage Bonne Femme... Delicious Potato Soup

Sonoran Potage Bonne Femme

Potage Bonne Femme is a classic French soup. The name basically means 'Good Woman Soup.' As always, I've given it a Sonoran twist. Don't let the name fool you -- this soup is quick, easy, and most of all delicious.

3 CLOVES Garlic, peeled and chopped

1 Large shallot, peeled and chopped

1 Large leek, chopped

1 White onion, chopped

3 TBL Sweet butter

2 TBL Flour

6 C Chicken broth

4 C White potatoes, peeled, cubed and rinsed

1 C Poblano chile, roasted and peeled

1/2 C Heavy cream

1 TBL Fresh thyme, chopped fine

1/2 TSP Lavender, chopped fine

Salt and fresh ground black pepper to taste

Garnish

1 C Sour cream

1 Chipotle chile (canned, not dried) with a little adobo sauce (the sauce that Chipotle chiles are canned in)

Fresh Thyme, chopped fine

3 CLOVES Garlic, peeled and chopped

1 Large shallot, peeled and chopped

1 Large leek, chopped

1 White onion, chopped

3 TBL Sweet butter

2 TBL Flour

6 C Chicken broth

4 C White potatoes, peeled, cubed and rinsed

1 C Poblano chile, roasted and peeled

1/2 C Heavy cream

1 TBL Fresh thyme, chopped fine

1/2 TSP Lavender, chopped fine

Salt and fresh ground black pepper to taste

Garnish

1 C Sour cream

1 Chipotle chile (canned, not dried) with a little adobo sauce (the sauce that Chipotle chiles are canned in)

Fresh Thyme, chopped fine

1. Sauté garlic, shallot, leek and onion in butter until translucent. Add flour and fry until Roux is light beige. Add chicken broth and potatoes.

2. Simmer until potatoes are extremely soft. Puree with an electric hand whisk, or blender. Stir in chilies, cream, thyme. and lavender and adjust seasonings.

3. Whisk sour cream, Chipotle with adobo sauce together. Ladle soup into bowls, top with a dollop of Chipotle cream and a sprinkle of fresh thyme.

Tortilla Soup

Tortilla Soup

Purfect for this soup weather... easy and delicious!

2 lbs. Pork shoulder, cut into 3/4 inch cubes

2 Tbl. corn oil

1 white onion, chopped fine

2 cloves garlic, minced

12 roma tomatoes

6 cups chicken broth

1 poblano chile, roasted, peeled and chopped

1 jalapeno, seeded and minced

2 cloves garlic, minced

1/2 tsp. ground cumin

1 tsp. mild chile powder

3/4 tsp. black pepper

10 corn tortillas cut into very thin strips

Garnish:

Queso ranchero

chopped cilantro

white onion, finely chopped

key limes, cut into wedges

Chile tepins

In a large soup pot sauté the pork until it starts to brown then add the onion and garlic and continue sautéing until onions are starting to brown.

This next step may sound like a pain, but it just takes a few minutes and is well worth it. While pork is browning (or before), turn the tomatoes upside down and cut an 1 inch x across the bottom of each tomato, just through the skin. Fill a small sauce pan with water and bring it to a boil. While the water is coming to a boil fill a medium mixing bowl with ice and then add water to fill. Drop the tomatoes, one at a time, into the boiling water for 20 seconds. Remove from the boiling water with a slotted spoon and plunge into the ice water bath. Using the edge of a paring knife Remove the core and skin. Cut the tomato in half, from top to bottom, and squeeze out all the seeds and juice. Cut the tomatoes into 1/2 inch chunks. Add the tomatoes, chicken broth, poblano chile, jalapeno, garlic and spices to the pork and onions. Bring to a boil and then reduce heat and simmer for 45 minutes. Fill soup bowls about half full with tortilla strips and then ladle in soup to fill. Place garnish in little bowls on the table; allowing your guests to garnish to their own taste.

Sonoran Holiday Crown Roast with Poblano, Pinion Nut & Cranberry, Grand Marnier Stuffing

Sonoran Holiday Crown Roast with Poblano, Pinion Nut & Cranberry, Grand Marnier Stuffing

It's the holiday season and I know you’re all looking for a great recipe to wow your family and friends. Crown Roast of Pork is beautiful and with this easy glaze and stuffing it will soon be a new family favorite.

Sonoran Holiday Crown Roast Glaze

1-1/2 C Red pepper jelly

3 TBL Grand Marnier

3 TBL Cider vinegar

2 TBL Dark brown sugar

2 TSP Kosher salt

2 TSP Paprika

1 TSP Granulated garlic

1. In a small saucepan bring all ingredients to a low boil, stirring until sugar dissolves. Allow sauce to cool and brush over crown roast in the last ½ hour of grill or oven roasting.

2. The roast is fully cooked when it reaches an internal temperature of 165∫. With the addition of the stuffing remember to check the temperature at the center of the stuffing as well as the center or thickest part of the roast.

Sonoran Pinion Nut & Cranberry Grand Marnier Stuffing

I make this recipe for pork crown roast, but it's also great in turkey!

1 LB Bulk pork sausage, fried and drained (with sage if available)

1 LB Herb stuffing mix

1 C Pinion nuts

1/2 TSP Dried ground thyme

1/2 TSP Dried marjoram

Salt and fresh-ground black pepper to taste

3/4 C Dried cranberries

1-1/2 C Grand Marnier

1 C Sweet butter, melted

3 C Chicken broth

1 Large, white onion, minced

2 C Celery, chopped

1-1/2 C Roasted and peeled, poblano chiles, diced

1. Bring the cranberries and 1C of the Grand Marnier to a boil in a small saucepan. In a separate pan, bring the chicken broth to a simmer.

2. In a large skillet, sauté the onion and celery in half of the butter. Add the cranberry mixture, chilies, sausage, stuffing mix, and pinion nuts; toss well. While tossing add the rest of the Grand Marnier and butter.

3. Add spices and season to taste with salt and pepper. While stirring, add warm chicken broth.

4. Makes enough stuffing for a 21-24LB turkey or a 10-15LB crown roast.