Piñon Nut and Fresh Roasted Green Chile Stuffing

Piñon Nut and Fresh Roasted Green Chile Stuffing

Makes 10C stuffing, or enough for a 14LB turkey.

3-5 Fresh green chiles or 1/2C diced canned green chile (Fresh-roasted chile has a far better taste)

6 C Dry bread crumbs

1/3 C Finely chopped parsley

1/2 C Chopped celery

1/3 C Finely chopped white onion

2 TSP Poultry seasoning

1 TSP Salt

3/4 C Shelled piñon nuts

2 C Chicken or turkey broth

1. Combine bread crumbs, parsley, onion, spices, celery, piñon nuts and 1/2C of roasted green chili. Toss all ingredients. Add broth slowly while stirring and let stand until moistened.

2. Stuff your turkey and roast as usual. You may try adding piñon nuts and green chili to your family recipe. I would suggest that you reduce the level of spice because of the delicate flavor of the piñon nuts.

3. Butter is not used in this recipe due to the natural oil in the piñon nuts.

Mexican Green Chile Rice

Arroz Verde

Mexican Green Chile Rice

You’ll find this simple, savory dish more often in homes in Mexico than in the restaurants there. It’s almost unheard of in Mexican restaurants here in the United States. It goes especially well with poultry and seafood.

1 1/2 cups long-grain rice

3/4 cup loosely packed, chopped, flat-leaf parsley

3/4 cup loosely packed, chopped cilantro or epazote

1 clove garlic, diced

2 cans (14 &1/2-ounce) chicken or vegetable broth

1/4 cup corn oil

2 roasted poblano chiles

1/4 cup chopped white onion

1 small zucchini, diced

1 cup corn

1/2 teaspoon salt

Garnish:

1 poblano chile, roasted, peeled, and sliced into strips

1 red bell pepper, roasted, peeled, and sliced into strips

Soak the rice in a bowl of very hot water for 10 minutes. Drain the rice and rinse in cold water; let all excess water drain off.

In a blender, process the parsley, cilantro or epazote, garlic, and half of the broth until smooth.

Lightly brown the rice in the oil in a large, heavy frying pan over medium heat. When rice is golden brown, add the diced chiles and onion and continue cooking until onions are translucent. Stir often and do not let stick. Add broth mixture from blender and continue to cook for about 7 minutes, stirring often. Add zucchini, corn, remaining broth, and salt and stir well. As soon as the rice comes to a full boil, turn heat to low and cover for 20 minutes. Stir before serving. Garnish with strips of roasted chile.

Serves 6 to 8

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.

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.

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!

New Mexico, Lamb and Chicos Stew

New Mexico, Lamb and Chicos Stew

This is a traditional Native American stew made through the Southwest. It uses chicos, which are dried corn kernels that have been roasted in an horno, or adobe oven. Making this wonderful stew takes several hours so we always start in the morning, on a cold winter day. By noon the house is full of the enticing aroma and the stew is ready and so are we. Chicos can be purchased at many southwestern gift shops in New Mexico or through the mail!

1 Lb. Chicos

5 cups chicken broth

5 cups water

1 Tbl. Corn oil

1 white onion, chopped

3 cloves of garlic, chopped fine

1 Lb lamb stew meat, cut into 1-inch cubes

4 or 5 fresh Anaheim, Hatch or Poblano chiles, roasted, peeled, deveined, seeded and chopped

salt and pepper to taste

Place the chicos in a large stockpot with the water and chicken broth, and bring to a rolling boil. Reduce heat to simmer, cover and allow to cook for two and on half to three hours. When the time is up heat up the oil, over medium heat, in a large Dutch oven or heavy pot. Sauté the onion until soft. Add the garlic and continue cooking for 30 seconds. Add the lamb meat and sauté until well browned. Ladle some of the hot liquid from the chicos into the dutch oven. Deglaze the pan by working brown bits lose from the bottom of the pan into the stew with a rubber spatula. Add all of the chicos and liquid to the lamb. Bring to a boil, cover and then reduce heat to low and simmer for another hour. When the time is up, add the chiles simmer for fifteen more minutes, taste and season. Serve in big soup bowls with warm bread or tortillas.

Serves 6-8

Mad Coyote TV is Alive and Well!

At 4:23 pm MS time we took one small step for mad kind and one giant leap for Mad Coyote.

http://www.youtube.com/watch?v=NWllhGd8KJE

Check it out Mad Coyote TV is on Youtube! Please tell your friends!

Warmly

Mad Coyote Joe