Recipes

Favorite Recipes from the Green Chile Bible

Three of our favorite unique recipes from The Green Chile Bible: Award-Winning New Mexico Recipes, was published on Oct 31 1989, by Albuquerque Tribune (Author). It’s our favorite cookbook to gift to others when they ask “What do you do with all that green chile you peel each year?”

By |April 5th, 2016|Recipes|Comments Off on Favorite Recipes from the Green Chile Bible

Thoroughbred Pie

Thoroughbred Pie As Featured in Covertside Magazine From Nick Serracino

And a new source for a crust that I’d like to try next with Nick’s pie recipe, as adapted from Bacon 24/7 by Theresa Gilliam.

Ingredients:

CRUST:
1 ½ cups all-purpose flour
Healthy pinch of kosher salt
6 tbs unsalted butter, chilled and cut into cubes
2 tbs clarified bacon fat, chilled
½ tsp apple cider vinegar
6-8 tbs ice cold water

Directions:
To make the CRUST: combine the flour and salt in a large mixing bowl. Add the butter and bacon fat and use a pastry blender or two forks to cut the fat into the flour, until the fat is the size of peas. Add the vinegar and the water and stir gently until the dough has mostly come together. Use your clean hands to briefly knead the dough for about 30 seconds, just to get the rest of the little crumbly bits to incorporate into the dough. Shape the dough into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes.

By |June 9th, 2015|Recipes|Comments Off on Thoroughbred Pie

Food Lover’s Guide to Denver

The Food Lover’s Guide to Denver features our favorite Braised Colorado Goat Taco recipe and loads of other Denver foodie secrets.  We like to buy our goat meat at Arash International Marker, 2720 S. Parker Road, Aurora, 303-752-9272 (where we also stock up on other Middle East ingredients.  Serve it up with New Mexico green chile pico de gallo and corn tortilla chips.

Goat is not very popular in European and North American cuisine.  Probably because it is not available in tenderloin or steak form.  However, goats are not confined, less likely to be fed grain, not implanted with growth hormones or antibiotices, and not castrated.  Further, it has more iron and protein than most meats, and less cholesterol and saturated fats.  Goat meat, also known as chevon, is actually one of the cleanest, healthiest meats available.

FOOD-LOVERS-GUIDE-TO-DENVER

By |November 8th, 2014|Book Reviews, Recipes|Comments Off on Food Lover’s Guide to Denver

BBQ

After reading Low & Slow, where the author graduates starts with a Weber Smokey Mountain (“WSM”), bought several “magic bullets” to make his barbecue better and then then returns to proclaim the WSM the best, after he “made every mistake (at least twice) and got suckered into buying all the bells and whistles… you don’t have to,” I have since concluded that my wish list for a Big Green Egg (“BGE”) may be unnecessary.  All methods of the barbeque, or the ancient French de barbe et queue (“beard to tail”) start with a platform of a wood-burning fire.  My French friend longed for a Weber Go Anywhere, which we hand carried to him, as charcoal barbeque grills are banned in France as being too high of a forest fire rick, but as the French government would have it, charcoal itself, by paradox, is not banned.

The first secret of Low & Slow, by Gary Wiviott, is the WSM, which is great, as we already have one, sparking the first debate about which rig is best.  The second is using lump charcoal, instead of baguettes and lighter fluid, which the King of BBQ Myron Mixon, disagrees with, favoring charcoal, a chimney, and lighter fluid.  Hence, the second debate.  Add the charcoal or baguettes in a chimney and newspaper underneath, light and burn for 10 minutes until white hot.  Add to the grill and wait 5 minutes.  The third component, sparks no debate, which is add fruit wood chunks (not mesquite, hickory, or other hardwoods).   Then the fourth debate, to add a hot water bath pan or not, to which they both agree to add.  Wait 5 more minutes, and you are at about 20 minutes overall to get the grill ready for cooking.  With the WSM, you will need to add more unlit charcoal every 30 minutes […]

By |February 21st, 2014|Book Reviews, Recipes|Comments Off on BBQ

La Baguette – The French Loaf

In France, after World War II, breads made with what was available during wartime, such as whole-grain dark rye and buckwheat, fell out of favor replaced by white breads.  The preference for baguettes and other lighter styles, replace the country rustic style breads.  As in all things French, the government intervened, and enacted strict controls on the amount of flour, which resulted in an unstated policy of the “whiter the flour, the higher the price.”  The trade elevated to a craft and a science.  If you want to make a perfect French loaf, get the book Tartine No. 3, which features some 336 pages, all on mostly French breads, of all styles.  If you are like the French, just visit your local baker and the be prepared argue to the death about your baker making a better baguette or French loaf than all the others in town.

We are lucky to have Dream Pastries which makes it not worth trying to bake a baguette at home.   They also make a great rustic loaf.  Pick one up if you are in the neighborhood, together with some of their pastries which are to die for.

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By |February 21st, 2014|France, Recipes|Comments Off on La Baguette – The French Loaf

Galloping Gourmet Cheese Straws

Just in time for hunting season, here is one of our favorite cheese straw recipes, which was recently featured in Covertside Magazine.

Galloping Gourmets Cheese Straws As Featured in Covertside

By |November 5th, 2013|Picnic, Recipes|Comments Off on Galloping Gourmet Cheese Straws

Hunter’s Broth from Breakfast at Covertside

Those new to witnessing the grandeur and pageantry of a foxhunt are often transported back a century or more to a long lost time.  This is no more so than in France, where mounted followers still pursue stag, roebuck, wild boar, hare and rabbit with different packs of hounds.  Even the French hounds look a bit from a bygone era, as they still have a sliver of wolf-blood breed into many of the French breeds.  But the riders are in their full glory with sabers and French hunting horns, accompanying their long frock coats and boots turned up to protect the knee.

Sometimes cooking also takes you back to a bygone era, an era when things were made simply and at home, before commercialization took over everything including much of our cooking.  This recipe takes us back not only to the era when soups didn’t come from a can or box, but for us, it also takes us back to Le Château de Champchevrier in the Loire valley where the Bizard family, who has lived in this grand palace in the forest, has been hunting stag there since 1728.  They serve a version of this hunter’s broth in a gathering room next to the stables after hunts where it can often be cold and damp, as a way of refreshing and warming the hunters who stand by the fire where it is kept warm in a hanging caldron.

In French cooking, a consommé is a type of clear soup made from richly flavored stock that has been clarified, a process which uses egg whites to remove fat and sediment.   A broth is a liquid in which meat, fish or vegetables have cooked when the goal is also to […]

By |October 14th, 2013|Foxhunting, Recipes, Uncategorized|Comments Off on Hunter’s Broth from Breakfast at Covertside

A Shooting Party at Lunch

This antique chromolithograph folio print on paper dating to circa 1880’s reminds us that lunch should be an important part of any shoot.  A few of our favorite picnic recipes, which started from our days afield with the Blue Grouse Hippies include:

Lentils ala Cheverny

Blue Grouse MacNuggets

Salade Nicoise

We hope to find you picnicking along the Sporting Road!

 

 

 

 

By |June 30th, 2013|Cuisine, Recipes, Wingshooting|Comments Off on A Shooting Party at Lunch

Penne all’arrabbiata with Tender Belly Sausage

I have been making this dish since college days and the first version of it came to me from a penne all’arrabbiata recipe, which translates as “enraged penne.”  The sauce can be hot to very hot, depending upon the amount of dried red pepper that you decide to use.  The dash of vodka and heavy cream enhances the flavor and color.  This dish only takes about 20 minutes.

But the real revelation to this dish came to me tonight, after reading my favorite magazine, Garden & Gun, which is a Southern Living type of magazine only more hip, with shooting and lots of Southern recipes, mostly pork.  Only there was no pork this week.  So left feeling hungry, I headed off to the kitchen.

I grabbed some Tender Belly Franks and they say they call them “franks because of the extra effort we put into them. They are uncured and 100% Berkshire pork from the hind leg, coarse-ground like wonderful Old World sausage. They are applewood-smoked and have a subtly sweet and delightfully salty taste. The snap our frank makes when you bite into it is exactly what you would expect….Perfection.”  But, these delightful little sausages look like small kilbsa sausages, but they have a taste that is out of this world.  There were barely enough left to make the pasta, as my girls started eating the tasty bits of sausage as fast as I could fry them up.

I now prefer to use my Quick Chunky Tomato Sauce instead of the store-bought sauce, but I wanted to give you the original recipe for my friends and family who complain that all of my cooking is becoming too time consuming.  The Quick Sauce only takes 20 minutes […]

By |March 25th, 2013|Cuisine, Recipes|Comments Off on Penne all’arrabbiata with Tender Belly Sausage

Tender Belly Berkshire Dry-Rub BBQ Spare Ribs

We went through St. Louis at Christmas time.  Just to make sure these were the best ribs, we stopped at several St. Louis BBQ joints and I can proclaim these ribs are still the best.  And you don’t need to set up an all day smoker box, nor a hillbilly hot tub (but a hilly billy hot tub helps to hold the beer once you have soaked and drained it), to make them at home.  You can make these ribs completely in the oven!  I know, heresy in many places, but true.

We have tried a bunch of rib recipes including the famous Willingham’s World Championship Ribs and making my own BBQ sauce, but I keep coming back to this favorite recipe, which comes from my Uncle Tom.  The recipe and technique are simple and still tastes best for all the homemade ribs that we have found.  But we were given some Tender Belly Berkshire pork ribs which make this recipe complete, as it can now be proclaimed the best!

In a cooking bag add:

a rack of Tender Belly Berkshire pork ribs
12 oz. of Coca-Cola
1 T. vinegar

Marinate all ingredients overnight with meat side down (the ribs curving upwards) in a Reynolds oven bag.

Take out of bag and season with salt, pepper, and 1/4 c. of Emeril’s Bayou Blast (see my spices and seasonings page for the recipe).

Heat a grill to hot and put on the grill for a total of 6-8 minutes turning once.  Then 335°F in the oven for two hours to two and one-half hours on a foil lined baking sheet, covered with another sheet of foil.  Remove the top sheet of foil for the last 10 minutes 20 minutes.

By |March 24th, 2013|Cuisine, Recipes|Comments Off on Tender Belly Berkshire Dry-Rub BBQ Spare Ribs