Chili Colorado

I have made this recipe a handful of times over the last few years. I have used both beef and pork to make it. Pork is definitely the way forward, but beef is a solid second. This recipe is courtsey of Rick Martinez


This is how it's done:

Take 5 dried anchos, 2 dried pasillas, and 2 dried guajillos, and remove the stems and seeds. Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don't use them!

Cover chilies with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender. Put the chilies and all of the soaking liquid into a blender and purée until very smooth.

Cut 2 pounds of boneless pork shoulder (or what you have on hand) into ½” pieces, season with salt and pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking. Chop up 6 to 8 cloves of garlic and throw it in the pot along with two bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano (in a pinch you can use dried herbs) (Mexican oregano if you have it). Stir that around for about a minute, or until very fragrant. Add in 5 cups of chicken stock and simmer uncovered for about an hour. Then, stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color. Season with additional salt and pepper.

I still don't have my photo where I need them to be, but I promise I will get this all together soon or later. 

We just got back from a lovely vacation to the Oregon Coast and a great visit with very good friends. Were looking forward to going again soon sometime after the holidays. 

Halloween marks the beginning of the holiday season, so there will be a flurry of activity for me and mine. I will try and post, but I can't promise anything. 

It's Not Rocket Science It's Hummus

I absolutely love Hummus, and I can not think of a more perfect food during warm weather. A cup of Hummus (or rather chickpeas)contains roughly 15 grams of protein and 12 grams of fiber with a calorie count of only about 269). Hummus is simplistic in it's components and very easily made at home yet I see it fly off the shelves at the grocery store. Hummus goes on everything from crackers, Pita bread to slices of cucumber and chunks of Feta cheese. Versatile and oh so delicious! Here is how I make this basic summertime staple.

Having a food processor is best but I imagine if you have a blender this could work. You take one can of Chickpeas (drained reserving liquid) and put into the bowl of your food processor, 1 dried chili, 1 large clove peeled garlic, 1 1/2 Tlb of Tahini, 1-2 Tlb of fresh lemon juice and salt and pepper to taste ( I happen to like a generous amount of black pepper), 4 Tlb of Olive Oil, 1/2 tsp Cumin. Put the lid on lock it into place and give it a whirl! Blend it adding reserved liquid if needed to achieve the consistency you desire being careful to not get it too runny.

This recipe is easily doubled and can be quickly put together. You can dress it up with the addition of different spices or heat it up with the addition of roasted red bell pepper or jalapeno pepper or dried cayenne pepper. You can serve it as a appetizer or as part of a main. Delicious, nutritious hummus. You really can't go wrong with this.

I know I covered hummus in an earlier posting, but honestly with the temperature moving beyond 90 today can you think of a more perfect food to have outside with an ice cold glass of something.

Crostata & Coffee

Sometime last winter I spied this lonely only slightly dented can of Apricot pastry and pie filling in the dent bin at my local grocery store. I bought it not knowing what I would use it for, but I cannot pass up a good deal or the opportunity to try something new. Therefore, that lonely can of pastry filling went from the dent bin to a distant corner on my pantry shelf that is until last Saturday.

The bf and I had plans to go over to a friend’s house for coffee late Saturday morning and I thought it would be great if I took something that would go great with coffee. Of course, I could have stopped off and bought something from my local patisserie shop, but you know me ever the baking fool I thought it would be best if I baked something.

I had decided that making something using that lonely can of Apricot pastry filling would be the best, so I decided on a crostata. I had made one a few years ago for Christmas Day dessert and for whatever reason my children were less than thrilled. I honestly do not think their taste buds have completely matured yet. Anyway, the crostata turned out to be just the thing our Saturday morning coffee needed.

In the bowl of your food processor with the dough blade already in, pulse together 1 ½ cups flour, 2 Tlb. sugar, grated zest from one lemon, ¼ tsp salt, 10 Tlb. butter chilled ( half salted, half unsalted) until small crumbs form. Then pulse in 3 Tlb. ice water ( I think I used 1 additional Tlb. of ice water). Pulse until you get the dough to come together in moist clumps.

Shape dough into a flat round disk and wrap in plastic and put in the fridge for 1 hour.

Place dough onto a large piece of parchment paper and sprinkle lightly with flour. Roll out dough to a 11 or 12 in circle.

Transfer to a baking sheet.

Spread the entire can of Apricot Pastry filling over the surface of the dough coming within 2 in. of the edge.

Next you fold over the edges of the crust forming an eight in. round pleating and pinching and getting rid of any cracks in the crust.

Bake in a preheated oven (400 degrees) for 40 min. Give or take a few min.

When it comes out of the oven dust it with some powdered sugar and sprinkle on some toasted almond slivers. Let it cool on a wire rack until it is just warmish.

This was the perfect treat to go with coffee. The crust was buttery and crisp and it had just the right amount of sweet and tart from the Apricot preserve. The best part is I had one slice and left the rest behind when I went home.

Lamb

I wasn't really sure what to title this particular blog post, so I just kept it simple and to the point. I know my vegetarian friends are cringing, sorry I can't help you. I eat meat I have never been embarrassed, horrified or disgusted about that fact in any way shape or form. With that being said I am going to move on.

K.B. and I have been looking forward to this day for somewhere close to five months. It was a matter of putting the funds together, which is never easy for a couple of working girls, but when we set the date and time and picked out what we wanted and how we wanted it we were like a couple of kids in a candy shop. Now you would think by the way I am talking that I am gearing up for some girls weekend away full of sun, umbrella drinks and sandy beaches well you couldn't be farther from the truth this was a morning filled with rain, big wet friendly dogs, chickens, an incredibly nice lady and livestock...In particular lambs and ewes. The conversations leaned towards wool, spinning, shared recipes and photos of dogs, much missed, that are no longer with us and invitations to come back. K.B. and I made the trek to SuDan Farm in Canby, OR to pick up a whole cut and wrapped lamb. Sure we could have gone to the farmer market and picked up the meat, but where is the fun in that.

K.B. and I each got to hold a lamb and talk in length to the owner about the operation on Sudan Farm and I really appreciated the insight to the day to day operation. How the lambs were cared for. I like the fact that the lambs are grass fed and hormone free. I like knowing that this lamb I have in my freezer is locally raised and came from healthy stock.

We picked up our cooler of meat and headed to get some hot coffee in us and discuss what was on the menu for the nights dinner. K.B. went home to make a savory lamb stew. I myself decided to grill lamb (loin) chops and do up some veggies to go along with. K.B and I both picked up a couple of extras. I got a rabbit for braising and K.B. picked up a chicken...I have no doubt that both are going to be amazing. We also each got a 1/2 lb. (I weighed mine K.B) slab of smoked lamb bacon...you know that is for breakfast this morning.

So I grilled some lamb (loin) chops last night or I should say the bf did. I was in charge of the butter steamed new potatoes and roasted whole carrots with honey and rosemary . The entire meal was a huge success and I have to say I have never had lamb that was so tender and flavorful. The lamb was not at all over powering it was absolutely the best lamb I have ever had...truly sublime. Made me even happier that I embarked on this endeavor to purchase enough to last a while.

Now I don't have a photo of K.B's. lamb stew to share with you...take my word for it, it looks amazing, but I do have a photo of the dinner we had last night.

Before grilling. I simply seasoned the chops with salt and pepper both sides.

we seared the chops on both sides and then closed the lid for the final stage of cooking. The recipe said to leave the lid open, but the temp outside was far to cold (they had predicted snow for the day).

Grilled to perfection.

all together now.

K.B. with a sweet ol farm dog.

Yep that is me still with my boots and muddy jeans on. It was a busy day errands to run, grocery shopping to do. I didn't manage to get out of those muddy jeans and boots until bed time last night. Yesterday was the most fun I have had in a while...way better than any umbrella drink I have ever had.

Much thanks again to Dan and Susie Wilson of SuDan Farm for doing it right.

Red Velvet

I love a good layer cake but around my house, an 8 or 9-inch layer cake is going to sit around and harden into a logger's wedge. You know what I mean you always end up with that slice or two that hangs around taunting you...frosting starting to crack…you end up shoveling it in your mouth while standing over the kitchen sink after walking in the door from work…No? Maybe it is just me.

My daughter had a birthday at the end of January and requested Red Velvet Cake for her celebratory dessert it is her absolute favorite that and my Maple Bacon Cupcakes (another post I promise), but this year she went with Red Velvet. Now as I said I hate large layer cakes so what I do is I cut the recipe in half and make a 6 in. layer cake. It makes the perfect amount to serve 6 reasonable slices of cake without leftovers lingering.

I use Sunny Anderson’s Red Velvet Cake recipe to me it tastes the closest to what I remember as a child, and it was easy to half the recipe. I have been using her recipe for years. It is always delicious. I don't make the traditional frosting we prefer Cream Cheese Frosting which is simple enough. Cream together 4 oz. of cream cheese and 1 stick of butter. Once that is creamed together add 1/2 lb of confectioner sugar a little at a time and beat well incorporating the sugar into the butter and cheese add 1 tsp. vanilla extract and blend in well until your frosting reaches a good spreadable consistency.

When you half the recipe it will take 1 fluid oz. of red food coloring.

Make sure you cream things together well.

Make sure you use fresh buttermilk ( I really think that is the secret ).

Add small amounts of flour at a time and blend in well after each addition.

Have your cake pans ready to go and your oven preheated. I line my cake pans with parchment paper and grease and flour the sides. I don't want any sticking.

Bake in 350 degree oven for 20 to 30 minutes. Keep an eye on them it really depends on your oven, and if you over bake them they will be tough.

When they are completely cooled you can frost your cake. Please keep in mind that I sliced off a the pointed/rounded tops on the layers to even them up for frosting. I just didn't get any photos of that part.

Make sure you get the second layer on straight. I always stack my layers bottom side up to give me an even work surface.

I don't know of a way to NOT get crumbs in the frosting. I have just gotten real handy at covering them up.

I think it turned out super cute.

The best part...after blowing out the candles the five of us ate all but one slice, which the birthday girl had for a snack while standing over the kitchen sink on her way to class.

My city got a substantial amount of snow on Friday and more yesterday and the weather forecast is calling for more today and tonight. I was fortunate to be able to get to the grocery store yesterday (thanx to my son and his 4x4) to do my weekly shopping before things got too bad. In my neighborhood we have roughly eight to ten inches of snow. I hope all my friends are off the roads, warm, and home safe.

Mac n Cheese

I've seen some pretty horrid mac n cheese recipes in my day, and some that are so complicated and expensive to make they just seem ridiculous. Mac n Cheese around my house is a creamy, cheesy affair between two of my favorite cheeses and pasta. I don't always use the standard large elbow pasta sometimes I use chochiglie, cavatappi or rigatoni basically it is whatever I have plenty of on hand as long as the pasta can hold the cheese sauce.

You start by making a roux. Melt 6 Tlb butter into a large saucepan. When the butter is melted and bubbly add 6 Tlb flour and a good amount of salt and pepper. Cook the flour and butter together over medium heat for a few minutes stirring as it cooks. In a very large seperate pot bring enough salted water to boil to cook 1 lb. of pasta of your choosing, but cut a few minutes off the cook time of the pasta according to the package directions.

Pour into saucepan 4 cups of warm milk and add 2 tsp Worcestershire sauce and 2 tsp stone ground mustard. Heat white sauce until it thickens, slowly and stirring frequently so you don't burn or scorch the sauce.

When the sauce has thickened turn off the heat, taste and adjust salt and pepper and add 3 1/2 cups shredded cheddar cheese and 1 cu. shredded mozzarella cheese. Do NOT use pre-shredded cheese you will be unhappy with the results. You can use some sharp cheddar cheese but I wouldn't make all of it sharp. Stir until all of the cheese has melted.

Drain your cooked pasta.

Place your cooked pasta back into the pan you cooked it in pour in all of the cheese sauce and stir until well incorporated. I added cubes of ham this go around because it was the main dish and not a side.

Pour into a lightly greased, oven proof pot. Isn't that a darling little blue cast iron enamel coated pot. It was a Christmas gift from the BF.

In s small bowl combine bread crumbs, 1/2 cu. of cheddar cheese and melted butter. Mix together and sprinkle on top of the mac n cheese.

Bake in a 350 degree oven until brown and bubbly.

Leftovers? What leftovers?

A plate of homemade mac n cheese is as much a part of America as a slice of apple pie and a baseball game. It went from being a side on a blue plate special to a stand alone main with the additions of varied cheeses, vegetables and proteins. I have recipes that call for raw eggs, lump crab meat and leeks to recipes where you just add cream and grated cheese to hot pasta and bake. This recipe is my favorite and my family's favorite. It is rather basic, but it does the trick. It conjures happy memories and puts a smile on their faces and that is really all that matters.

Have a wonderful weekend.