March 1, 2007
This fast and easy recipe from Rocco’s gives gourmet flavor in thirty minutes.
4 – 5 oz. chicken cutlets. Choose thin pieces.
Flour for dredging.
2 eggs, beaten well.
1 1/2 sticks butter, at room temperature.
1/2 cup lemon juice.
2 oz. capers, rough chopped.
1/2 cup diced red onion.
Salt and pepper to taste.
Heat 1/2 stick butter in a large saute pan over medium-low heat. Meanwhile, dredge chicken in flour and then coat with the eggs. Add the chicken to the pan and saute slowly until light golden brown and cooked through, about 2 minutes per side. Remove chicken from the pan and season with salt and pepper. While the chicken is cooking, bring the lemon juice to a boil in another large saute pan. Whisk in the remaining butter and allow to reduce slightly. Add the capers to the pan and season the sauce with salt and pepper. Pour sauce liberally over the chicken and sprinkle with the red onion. Serves 4.
Serve with rice or pasta and a salad of greens seasoned with diced red onion and slivered almonds.
December 28, 2006
In case you missed this in our October e-letter – this is a great recipe for your New Year’s Eve buffet. (Adapted from a classic 1980s Bon Appetit recipe.)
¾ pound Italian sweet sausages (Southwestern substitution: Chorizo sausage)
1 medium onion chopped
1 medium carrot diced
2 garlic cloves, minced
1 medium apple, peeled, cored, and chopped
1/2 cup diced green bell pepper or Cannon’s Just Plain Green Chile
¼ cup Cannon’s Red Hots (optional)
2 cups seasoned bread stuffing mix
1 egg, lightly beaten
½ cup chopped flat leaf parsley
(Southwestern substitution: cilantro)
½ cup beef broth
¼ cup Madeira
Salt and freshly ground pepper
1 2-pound flank steak, butterflied and lightly scored on each side
Barbecue sauce (We use Kraft Hickory-smoked, the old standby)
½ cup water
Break sausage into small pieces and sauté in large skilled over medium heat about 8 minutes. Remove with slotted spoon and transfer to medium bowl. Add onion, carrot and garlic to drippings in pan and sauté 4 to 5 minutes. Stir in apple and green pepper (if using green pepper) and sauté until slightly softened about 3 to 4 minutes. Remove from heat and add sausage, green chile (if substituting for green pepper) and Red Hots.
Preheat oven to 350 degrees. Add stuffing mix, egg, parsley, broth and Madeira to sausage mixture and blend thoroughly. Season to taste with salt and pepper. Spread mixture on meat, leaving ½ inch border on all sides. Loosely roll steak lengthwise and secure at intervals with string or skewers. Place in roasting pan, seam side down and bake 45 minutes. Brush with barbecue sauce and bake 15 to 30 minutes more, or until meat is tender. Remove to serving platter and keep warm.
Degrease roasting pan and place on range over medium heat. Add water and 1 tablespoon barbecue sauce and cook for a few minutes, scrapping pan to blend in any brown bits. Strain. Slice steak thinly, arrange on plate and pour sauce over.
December 7, 2006
It’s that time again – and to get in the mood, I’m baking. Here’s a favorite:
Old Fashioned Pepparkakor
(Thanks to Elaine Withee)
3 ½ cups all purpose flour
1 teaspoon soda
1 ½ teaspoons ginger
1 ½ teaspoons cinnamon
1 teaspoon cloves
¼ teaspoon cardamom (optional)
½ cup butter. Add gradually to
3/4 cup sugar, creaming until light and fluffy.
1 unbeaten egg
¾ cup dark molasses
2 teaspoons orange zest (grated orange rind). Beat well.
The dry ingredients, gradually, mixing until well blended. Cover or wrap in waxed paper and chill overnight (or at least two hours). Dough may be used in small amounts. Dough will keep for one week in refrigerator.
Roll out on well-floured board to 1/8 inch thickness. Cut into shapes. Place on greased baking sheet. If desired, place a blanched almond half in the center of each cookie. Cookies may also be decorated with colored sugar or frosted with confectioner’s sugar frosting.
Bake in moderate oven (375 degrees) 8 to 10 minutes.
Makes 3 to 6 dozen,, depending on size.
September 25, 2006
Here I go again, raving about our vacation in Minnesota BUT…
While we were there, we met Alan and Kay Zika, who in the fall produce one of our favorite things – Wild Rice. The Zikas and their family hand parch the wild rice in small lots, over open fires, so you get that nice smoky flavor when you cook it. The Zikas hand parched 10,000 lbs. of green rice this fall. They then hull the rice, using machinery that Alan built especially for the task. The hulled rice is then bagged in 1 lb. packages and sold to hungry customers.
Wild rice is actually not rice at all but a annual water-grass seed that produces a nutritious grain. For more on the history of this wondrous grain, go here.
Now, for the part we all really like: cooking and eating. Here is one of our favorite recipes, taken from the link above (and they have more than one recipe, too, as well as cooking instructions for stove top, microwave and oven).
Wild Rice Stuffing
1 cup raw wild rice
1 cup diced celery
1/2 cup melted butter
1/2 teaspoon salt
1/4 teaspoon sage
3 cups chicken broth
1/4 cup minced onion
4 oz. can mushrooms (or chopped fresh mushrooms)
1/2 teaspoon pepper
1/4 teaspoon thyme
Cook rice in boiling broth. Saute celery, onions and mushrooms in butter for 2-3 minutes. Combine all incgredients. Makes about 6 cups or enough to stuff a 10 lb. turkey. Also great with any wild game OR roasted chicken or pork.
After you try Minnesota wild rice, I can guarantee that rice will never be the same for you again.
Til next time…Diane
September 21, 2006
I ran across this recipe in Lynn Nusom’s column down Las Cruces way. Perfect for these crisp Fall evenings! Put some pine on the fire, gather the dogs around, and to heck with the calories. (Of course, keeping our dog babies, Jazz and Coffee, out of our cups is always a challenge.)
Mexican Hot Chocolate Shots with Spicy Foam
2 cans (12 ounce) evaporated milk, divided
1 cup water
1 1/2 cups semi sweet or milk chocolate morsels
1 1/4 teaspoons vanilla extract, divided
1/2 plus 1/8 teaspoon ground cinnamon, divided
1/2 teaspoon ground cayenne pepper, divided (optional)
Pour 1/2 cup evaporated milk into medium mixer bowl; place beaters in mixture. Freeze about 30 minutes or until ice crystals form around the bowl.
Heat remaining milk, water, morsels, 1 teas. vanilla, 1/2 teaspoon cinnamon and 1 pinch cayenne pepper in a medium saucepan over low heat, stirring frequently, until melted. Do NOT boil. Set aside.
Remove chilled evaporated milk from freezer. Beat on high speed 1 minute or until very frothy. Add 1/4 teaspoon vanilla, 1/8 teaspoon cinnamon and pinch of cayenne (careful with that pepper ah-choo!)
Continue beating 3 to 4 minutes or until mixture forms soft peaks.
Pour hot chocolate into eight 4 oz demitasse cups (or two really big mugs!) and immediately dollop with foam topping.
September 12, 2006
For those of you who don’t subscribe to our monthly e-letter, here’s a recipe from our July issue for Green Chile Apple Pie.
Prepare your favorite recipe of pastry dough, enough for 2 crusts or Mrs. Smith’s makes a decent frozen option, if you’re short on time.
2/3 cup Cannon’s Plain Green Chile, drained
6 to 8 medium size Granny Smith apples, peeled and quartered, cored and cut in ½” thick slices
3/4 cup sugar
2 tablespoons flour
1 tsp. nutmeg
1 tsp. cinnamon
2 tablespoons butter
Toss apples with sugar, flour, nutmeg, cinnamon and chiles. Set aside. Heat oven to 425ºF.
Roll out ½ pastry dough and gently fit into pie plate; trim edges, leaving a 1” overhang. Spoon filling into lined plate. Dot with butter. Roll out remaining dough. Moisten edges of bottom crust with water. Place together to seal; flute or crimp edge. Brush top crust with a mixture of egg and water.
Bake 40 to 50 minutes or until apples are tender and crust is golden brown. (If crust browns too much near end of baking time, cover loosely with foil. )
August 17, 2006
It’s that time of year – the vines are overflowing and life is good! Did you know you can also fry ripe tomatoes (as long as they’re not super-ripe)? Just slice ’em a bit thicker.
Here’s the “go-to” recipe. If you don’t feel like doing all this, simply dip the tomatoes in flour and give them a very quick fry (and be gentle with the flipper!) They’ll be right tasty.
2 medium green tomatoes
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 cup buttermilk
1 cup vegetable oil
Hot pepper sauce (optional)
Top each tomato slice with a generous spoonful of our Green Chile Piccalilli and dive in. Or, sprinkle with a little hot pepper sauce. Other toppings that work include goat cheese and aioli mayo. Yum!
Related Post: Heaven is Homegrown
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.