Bacon Wrapped Goat Cheese Stuffed Dates
- 1 container of Medjool dates, usually about 30 come in a container
- 2-3oz of goat cheese
- 1 package of bacon
- sea salt
Sweet Potato Souffle
- Prep Time15 minutes
- Total Time1 hour
- YieldServes 4
Ingredients
1 tablespoon butter, plus more for souffle dish
Sugar, for souffle dish
2 tablespoons all-purpose flour
1/2 cup whole milk
1 cup Mashed Sweet Potatoes
3 large eggs, room temperature, separated
1/4 cup maple syrup
1/2 teaspoon ground nutmeg
Salt
Whipped cream, (optional)
Directions
Preheat oven to 375 degrees. Butter a 1 1/2-quart souffle dish; dust with sugar.
In a medium saucepan, heat butter over medium. Add flour, and cook, stirring, until golden, about 2 minutes. Gradually whisk in milk; simmer, whisking constantly, until thickened, about 1 minute. Remove from heat; mix in sweet potatoes and egg yolks. Stir in maple syrup and nutmeg, and set aside.
Using an electric mixer, beat egg whites with a pinch of salt until stiff peaks form. Whisk 1/4 of whites into sweet potato mixture; using a rubber spatula, gently fold in remaining whites. Pour mixture into prepared dish; place on a rimmed baking sheet. Bake until puffed, 35 to 45 minutes. Serve immediately, with whipped cream, if desired.
Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil
Ingredients
2/3 cup plain Greek-style yogurt
1 garlic clove, halved
Kosher salt
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 tablespoons chopped leek (white and pale-green parts only)
2 tablespoons chopped scallion (white and pale-green parts only)
10 cups fresh spinach (10 ounces)
1 teaspoon fresh lemon juice
4 large eggs
1/4 teaspoon kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika
1 teaspoon chopped fresh oregano
Special Equipment
One 10″ ovenproof skillet or two 6″ cast-iron skillets
Ingredient info
Kirmizi biber is available at kalustyans.com
Preparation
Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.
Preheat oven to 300°. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4–5 minutes.
Transfer spinach mixture to 10″ skillet, leaving any excess liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in center of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10–15 minutes.
Melt remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add kirmizi biber and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of pan, 1–2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.
Basic Chicken Soup
- Yield Serves 6
Ingredients
- 1 whole chicken (about 4 pounds), cut into pieces (including back)
- 8 cups water
- Coarse salt
- 3 medium onions, thinly sliced (4 cups)
- 2 celery stalks, sliced crosswise 1/4 inch thick
- 4 garlic cloves, crushed
- 6 medium carrots, sliced 1/2 inch thick
Directions
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, celery, and garlic. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast, and set aside. Add carrots. Simmer, partially covered, for 40 minutes.
- Remove remaining chicken; discard back and wings. Let cool slightly. Remove meat from bones, and cut into bite-size pieces.
- Stir in desired amount of chicken; reserve the rest for another use. Skim fat. Season with salt.
Sweet Potato with Kale and Ricotta
- Prep Time 15 minutes
- Total Time 1 hour
- Yield Serves 4
Ingredients
- 4 medium sweet potatoes (8 to 10 ounces each), pricked all over with a fork
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced crosswise
- 1 bunch kale (about 1 1/4 pounds), thick stems removed, leaves torn into large pieces and washed with water left clinging
- Coarse salt and ground pepper
- 1 to 2 tablespoons balsamic vinegar
- 1/2 teaspoon red-pepper flakes
- 1 cup part-skim ricotta cheese
Directions
- Preheat oven to 450 degrees. Place potatoes on a rimmed baking sheet and rub with 1 tablespoon oil. Bake until easily pierced with the tip of a paring knife, 45 minutes to 1 hour.
- Meanwhile, in a large skillet, heat remaining oil over medium-high. Add garlic; cook until golden, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper towel to drain.
- Add as much kale as will fit in the skillet; season with salt and pepper. Continue to add kale as the leaves cook down. Cook, tossing frequently until tender, 3 to 5 minutes. Stir in vinegar and red-pepper flakes.
- Open each potato; add salt and pepper. Top with ricotta, kale, and garlic.
Hoppin’ John
- Prep time: 10 minutes
- Cook time: 50 minutes
Note that many things may affect the cooking times of the peas. They could take anywhere from 30 minutes to 2 hours to cook to tenderness, depending on their age, where they were grown, the water you are using.
Ingredients
- 1/3 pound bacon, or 1 ham hock plus 2 Tbsp oil
- 1 celery stalk, diced
- 1 small yellow onion, diced
- 1 small green pepper, diced
- 2 garlic cloves, minced
- 1/2 pound dried black-eyed peas, about 2 cups
- 1 bay leaf
- 2 teaspoons dried thyme
- 1 heaping teaspoon Cajun seasoning
- Salt
- 2 cups long-grain rice
- Scallions or green onions for garnish
Method
1 If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot. Once the bacon is crispy (or the oil is hot), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes.
2 Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 4 cups of water. If you are using the ham hock, add it to the pot and bring to a simmer. Cook for 30 minutes to an hour, or longer if needed, until the peas are tender (not mushy).
3 While the black-eyed peas are cooking, cook the rice separately according to package instructions.
4 When the peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.
Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip greens.
Yield: Serves 4-6 as a side dish
Tamales and Posole
Tamales
Nothing says holidays to many New Mexicans like a warm tamale. Unwrapping the tamale is like unwrapping a little present. Tamales consist of a cornmeal dough made from hominy (called masa) and are usually filled with sweet or savory filling, wrapped in corn husks and steamed until firm. Tamales were one of the staples found by the Spanish when they first arrived in Mexico. Tamales are very time intensive and often made in large batches for special occasions with many people in a family or community participating in the tradition.
These pork and red chile tamales from ABQ Cuisine Expert Gwyneth Doland’s cookbook “Tantalizing Tamales” are some of the most common tamales in the Southwest. They can be found in restaurants, cafés, and in coolers toted by strolling vendors. Everybody loves them, so make a bunch and freeze any leftovers. This recipe makes enough pork filling to make another batch of tamales, but you can always just use the extra pork for burritos or freeze it for later use.
Ingredients:
2½ pounds boneless pork shoulder, trimmed of excess fat
6 cloves garlic, peeled
1 teaspoon black peppercorns
2 bay leaves
1 teaspoon salt
Water
4 cups red chile sauce
About 2 pounds of masa
At least 36 softened corn husks, plus 36 strips for tying
Directions:
Arrange the pork shoulder in a large Dutch oven or heavy-bottomed stockpot. Add the garlic, peppercorns, bay leaves, and salt. Add enough cold water to cover by several inches. Bring the liquid to a boil, then reduce the heat and simmer, partially covered, for about 2 hours.
Transfer the pork to a cutting board and allow it to rest 20 minutes. Using two forks, shred the meat. In a bowl, combine 2 cups of the shredded pork with enough New Mexico red chile sauce to thoroughly moisten the meat. To assemble the tamales, spread about ½ cup masa onto the center of each corn husk. Spoon some of the shredded pork filling down the center of the dough. Fold and tie the tamale; repeat with the remaining ingredients and husks.
Steam the tamales for 1 hour and serve slathered with the remaining New Mexico red chile sauce.
Posole
Posole or Pozole is a spicy corn stew traditionally made with pork. New Mexicans have been enjoying posole for centuries. Posole is a ceremonial dish for celebrating life’s blessings. Traditional posole is made with large kernel white corn that has been soaked in a solution of lime and then is dehydrated. Hominy is often used as a substitution for true posole.
Ingredients:
1 pound of posole corn or hominy
1 medium to large onion chopped
2 cloves garlic minced
10 cups water
1/4 teaspoon oregano
1 pound pork loin, bite-sized
2 cups red or green chile
1 teaspoon salt
Directions:
Rinse posole corn until water runs clear; drain. Place posole corn, pork and 10 cups water in large stewing pot. Bring to a boil on high heat. Reduce heat to low and simmer for 3 hours. Add remaining ingredients and additional water if needed and continue to simmer for another 2 hours or until posole corn kernels open and are soft but not falling apart.
Makes 8-12 cups
Mexico Red Chile Sauce Recipe
This version of New Mexico’s famous red chile sauce is from the ABQ Cuisine Expert, Gwyneth Doland. Mixed with shredded pork, it is used as a tamale filling, but all by itself it is also ladled over tamales as well as enchiladas, huevos rancheros, breakfast burritos, stuffed sopaipillas, chiles rellenos, and almost anything else you can think of. You may not need 4 cups of the sauce for your recipe, but you might as well make the whole batch; freeze extra portions in small re-sealable plastic containers for later use.
Ingredients:
- 24 dried red New Mexico chiles
- 4 cups beef stock, chicken stock, or water
- 2 tablespoons bacon grease, lard, or vegetable oil
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1 teaspoon Mexican oregano
- Salt
- Honey (optional)
Directions:
Transfer the chiles to a deep saucepan and pour the stock or water over them. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes. Remove the pan from the heat and allow the chiles to rest, about 15 minutes.
Working in batches, puree the chiles with their soaking liquid.
In the cast-iron skillet, over medium heat, melt the bacon grease or lard, or heat the oil. Add the garlic, and flour and cook, stirring, until the mixture becomes golden. Add the pureed chiles, and stir quickly while the sauce bubbles and spatters. Reduce the heat, add the oregano, and simmer for 5 minutes. Season to taste with salt. If the sauce is a little bitter, mellow it with about a teaspoon of honey, to taste.
Short Ribs with Root Vegetables
Ingredients
- 6 pounds boneless beef short ribs, trimmed
- Coarse salt and freshly ground pepper
- 1/4 cup olive oil
- 3 large onions, (9 ounces each), halved lengthwise and cut crosswise into 1/4-inch slices
- 6 garlic cloves, finely chopped
- 1/3 cup packed dark-brown sugar
- 2 1/2 cups apple cider
- 1 1/2 cups low-sodium store-bought chicken stock
- 1 tablespoon fresh thyme leaves
- 1 tablespoon finely chopped fresh rosemary
- 1/3 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
- 1 pound parsnips, peeled and cut into 1/2-inch slices
- 1 3/4 pounds carrots, peeled and cut on the diagonal into 1-inch pieces
- 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
Directions
- Preheat oven to 325 degrees. Place a wire rack over a rimmed baking sheet; set aside. Season beef with salt and pepper. Heat oil in a 9-quart Dutch oven over high heat until hot but not smoking. Working in batches, cook the beef, flipping once, until browned, 2 to 3 minutes per side. Transfer beef to the wire rack. Reduce heat to medium-low.
- Add onions to pot; cook, stirring occasionally, until translucent, about 10 minutes. Raise heat to medium. Add garlic; cook 3 minutes, stirring occasionally. Stir in brown sugar, cider, stock, and 1/2 cup water. Add thyme, rosemary, and parsley. Return beef to pot. Bring to a boil. Remove from heat.
- Cover; transfer to oven. Cook until almost fork tender, about 1 1/2 hours.
- Remove pot from oven. Stir in parsnips, carrots, and potatoes. Return to oven; cook until fork-tender, 1 hour 10 minutes more. Gently transfer beef and vegetables to a baking sheet or a plate.
- Skim fat from cooking liquid. Simmer over medium heat until reduced by about half, about 7 minutes. Return beef and vegetables to pot. Season with salt and pepper; toss gently. Transfer to serving platter. Sprinkle with parsley.
Gemelli With Sausage, Swiss Chard, and Pine Nuts
Ingredients
- 1/3 cup pine nuts
- 1 tablespoon olive oil
- 3/4 pound mild Italian sausage, casings removed
- 1 pound Swiss chard, tough stems removed, leaves cut into thin strips
- 2 garlic cloves, minced
- Salt and pepper
- 1 pound gemelli, or other short pasta
- 3/4 cup raisins, plumped in boiling water and drained
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
Directions
- In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.
- In the same skillet, heat oil over medium-high heat. Add sausage, and cook, breaking it up with a fork, until browned, about 5 minutes. Add chard, garlic, and pepper; cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm.
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, about 12 minutes. Drain pasta, reserving 1 cup cooking water. Return pasta to pot.
- Add sausage mixture to pasta with 1/2 cup reserved cooking water, raisins, toasted pine nuts, and Parmesan; toss to combine. Add more cooking water if pasta seems dry. Serve with more Parmesan.
Stir Fry Pak Choi Recipe (simple and yummy!)
Prep Time: 12 minutes
Cook Time: 5 minutes
Total Time: 17 minutes
Yield: Serves 4
Ingredients:
2 lbs Pak Choi
2 Tsp oil
1/2 cup diced onions
Minced hot pepper to taste
2 cloves garlic, crushed
Salt and pepper to taste
Preparation:
1. Cut off the root at the bottom of each bunch of Pak Choi. Chop up the Pak Choi – white and green parts.
2. Heat oil in a wok or very large pan until very hot.
3. Toss in onions, pepper and garlic let cook for 1 – 2 minutes.
Add Pak Choi and toss continuously until the green leaves wilt. Remove from heat immediately, season with salt and serve right away.
