Below you'll find a list of all posts that have been categorized as “Recipes”
Many people like to cook their turkey on those upright stands, so I thought I’d try it. I liked it so much I’m calling it The Ultimate Turkey. I use a pan underneath the whole thing so the juices can accumulate and steam underneath the turkey. You can reserve the juice then and use it in Dave’s Chipotle Gravy, below. Note: This recipe requires advance preparation.
Grilled Pineapple Chipotle Salsa Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This sweet/tangy/hot salsa, from Gwyneth Doland’s book, Cilantro Secrets (Rio Nuevo Publishers), will occupy hungry guests until the turkey and trimmings arrive at the table. If you don’t have chipotle powder, you can also use any …
Serve these stuffed chiles as is or covered with green chile sauce and accompanied by pinto beans.
Albuquerque-area resident and vegetarian cookbook author Nanette Blanchard has self-published a booklet of her favorite southwestern plant-based recipes. Fiesta Vegan: 30 Delicious Recipes from New Mexico contains her take on traditional recipes such as Posole, Calabacitas, Sangria, and Capirotada. Each of the recipes includes a color photo and a nutritional analysis. Fiesta Vegan also offers a list of online sources for specialty ingredients and recommendations for New Mexico stops for food-lovers. The 40 page booklet is available either in print or as a .PDF download. You can also find a Kindle version without photos; information on all the booklet versions is on her web site here. Blanchard also maintains a food blog, Cooking in Color.
2 mangos, peeled and diced
1 large cucumber, peeled and diced
5 scallions, minced
1 jalapeño, minced
1 Tbsp. fresh lime juice
1/4 cup chopped fresh cilantro
¼ tsp. sea salt or to taste
Mix all ingredients together in a serving dish. Let sit about an hour for the flavors to intensify and stir well before serving. Serve with tortilla chips. I use flour tortillas, cut into strips, sprinkled with Chimayo chile powder, and baked at 375 degrees F until just starting to brown.
Per Serving (excluding unknown items): 11 Calories; trace Fat (4.4% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
“The second item I prepared was classic Thai street food: Crying Tiger Beef. But instead of cooking a whole piece of marinated skirt steak (the traditional method), I bias-sliced a partially frozen steak and marinated the sliced beef. When the block was screaming hot, I quickly seared the steak strips to medium-rare, about two to three minutes per side. (The longer food stays on the block and the higher the food’s moisture content the more salt it will pick up from the block.) To accompany the steak, I grilled marinated asparagus on the salt block until crisp-tender and served it with Jasmine rice.”
Read the entire article on salt block cooking by Mike Stines here.
1 pound Top Round beef steak
Marinade:
3 tablespoons fish sauce
1 tablespoon less sodium soy sauce
2 teaspoons granulated sugar
2 cloves garlic, minced
2 Thai Birdseye chiles (prik ki nu), seeds removed and finely minced
1/4 teaspoon coriander
1/4 teaspoon freshly ground black pepper
Partially freeze the steak. Bias-slice the steak across the grain into 1/4-inch thick strips.
Combine all of the marinade ingredients in a small bowl. Add the steak strips and marinate, refrigerated and covered, for two to four hours. Remove the steak from the marinade and drain well. Discard the marinade.
Prepare the salt block for high heat cooking. Sear the steak strips for about two minutes or until done as you like.
