July 31, 2006
I’m back from vacation. John and I spent a week in Minnesota with friends at Pelican Lake. Between the eagles in the evening and the loons waking us up in the morning, coffee on the dock and walleye for dinner, it was a fantastic trip.
And while we are STILL waiting to catch walleye, we have eaten said fish and highly recommend it. Our friends Rick and Corene did a “shore lunch” for us the day we left. I will dream of that lunch til we go back next year.
Rick’s Shore Lunch
Walleye fillets (2 per person)
1 cup cornmeal
1 cup flour
Salt to taste
Chile powder to taste
1 potatoe per person plus one for the pot, thin sliced
3 large onions, thin sliced
3 large bottles of Canola Oil
Baked beans (optional)
Rick built a large wood fire in his fire pit, then placed a rectangular grate over the fire. In one of the largest cast iron skillets I’ve ever seen he poured one bottle of Canola oil and placed the whole thing over the fire. Once the oil was hot, he added the potatoes and let them fry for about 30 minutes. Then he added the sliced onions and let the whole pan sizzle.
Then, in a second very large skillet, he poured one and 1/2 bottles of Canola oil and put this pan on the fire to heat. He mixed the cornmeal with egg, salt (chile powder optional) in a large zip lock bag. Then he took the walleye fillets, 2 at a time, and dredged them firts in flour, then in egg and cornmeal mixture. Once the oil was hot, into the pan went the fillets. Twenty minutes later, we were eating a meal fit for anyone, royalty or not.
July 31, 2006
In cleaning out my bookshelves, I ran across an oldie but goodie collection of chile recipes.
Here’s one that is ever-so-easy (and may remind you of Mom & Dad’s cocktail parties.)
Cold Green Chile Dip
1/2 jar Cannons Just Plain Green Chile (or fresh roasted if you insist)
1 pkg (4 oz.) cream cheese
1 large avocado
1 small onion
1 medium tomato
1/4 tsp. ground cumin
1/2 tsp. salt
Dice onion, avocado and tomato and put in blender with chiles, cheese, cumin and salt. Blend at high speed until well blended. Serve with corn chips, potato chips, or crackers.
July 28, 2006
Here’s a headline that warms my heart (and eventually a lot of stomachs!) Bumper chile crop is ready to eat
New Mexico hasn’t had a crop to match this year’s in size or quality in five years, said David Lucero, a marketing specialist with the New Mexico Department of Agriculture.
Nothing smells better than chile roasting (well, maybe coffee perking or bacon frying is as good.) If you don’t live in New Mexico, you really miss out on one of our best rituals; just about every supermarket has a chile roaster and you can buy from many roadside stands. (John and I also – ahem – sell flame-roasted chile on our web site, if you can’t make it to our wonderful state.)
But, enough of shameless self-promotion – here’s the best way to eat just roasted (and peeled) chile. 1. Wrap warm chile in warm flour tortilla. 2. Eat. If you can’t get good locally made tortillas like we have here in New Mexico, the mass produced supermarket ones aren’t bad – just heat in a slightly oiled pan for about thirty seconds on each side.
July 28, 2006
Prescription for Homegrown Eating Ecstasy: 1. Pick tomato, slice; 2. Put between two slices of good bread (but the squishy Wonder stuff will do in a pinch!); 3. A quick swipe of mayo (or Miracle Whip if you’re from the South); 4. Salt; 5. Eat; 6. Repeat as necessary.
I find it’s best to eat right over the kitchen sink (and try to control the moaning so I don’t frighten the dogs.)