Friday, September 28, 2012

Green Chile, Interrupted

This recipe is my northern Colorado version of New Mexico Green Chile Stew, one of my two favorite foods in the universe. The other is sushi, BTW.

3 lb. pork shoulder roast
3 lb. Hatch green chiles, roasted
6 large poblano peppers
2 large red bell peppers
6 large russet potatoes
1 large sweet onion
6 cloves of garlic
2 liters of low sodium chicken broth
ground cumin to taste
salt to taste
ground black pepper to taste
vinyl gloves for peeling and de-seeding the chiles

It helps to start the day before or early the same day by roasting the pork. I do it on top of the stove with some onions and garlic thrown in, browning the meat first in it's own fat or a small amount of oil. I cover it and it only takes a couple of hours for the pork to cook on top of the stove. Once the pork is cooked, allow it to sit and steam in the juices to soak up the flavor.

Then chop the meat and remove as much fat as possible. As you can see here, this pork was shredded, not chopped into cubes. That's because I started cooking and got interrupted, actually I spaced out that I was supposed to be at work- oops! and had to leave it for my husband, who shredded it for me, even though I asked him to chop it. That's okay though, it tastes the same. You can place it in a bowl overnight in the fridge or until you're ready to use it.

Roast the poblano and red bell peppers over a gas grill until the skin is blackened. Peel and seed all the chiles, wearing gloves!!!
I use a food processor to chop the onions, garlic, and chiles because it's quicker, easier, and less likely to leave my hands burning from handling the chiles. Yes you can chop them with gloves on, but I cheat with the food processor.

Saute the onions and garlic with a small amount of fat from the pork. Yes, this is bad, bad, bad! But it's sooooooo good!
Peel the potatoes and chop into fairly large cubes. Then add the meat, chopped chiles, the chicken broth, then the potatoes, add salt, cumin, and black pepper to taste. I go real easy on the cumin otherwise it overpowers everything. I like it so it's barely detectable.
Bring to a gentle boil, then cover and simmer for at least two hours, add water as needed. I use a huge old pot and usually add another 2 liters of water in addition to the broth.

 Make sure the kitchen supervisor watches the stove.
Serve with tortillas, beans, whatever you like. The northern Colorado part of the recipe comes from beer. Not in the chile, but with it. My favorite beer comes from local breweries like New Belgium, Odells, Fort Collins Brewery, and others.

I could eat this every day, on everything, except sushi, if I could only train the girls to make it for me!

Tuesday, April 3, 2012

Baba Ganoush

Baba ganoush (pronounced baba gan-oosh') is very simple, it's basically a middle eastern eggplant dip.

2 large ripe eggplants
1 large clove of garlic
sea salt
3 T. tahini
2 lemons, squeeed for juice, seeds removed

You'll need a gas grill and a food processor if you want the same results I got. I highly recommend doing it this way. After making it this way, I'll never go back.

I made baba ganoush several times in the past with poor results, and today I figured out why. I never grilled the eggplant before, always broiled it in the oven. It doesn't taste the same from the oven. The oven doesn't give that smoky flavor that makes it so good. Today I put two large eggplants on the gas grill outside after poking a million little holes in them with a fork, and grilled the living #$%&*! out of them. I would say they were on there for a good 30 minutes. I turned them every 10 minutes or so to grill them evenly.

Then I let them cool on the counter for a while. They smelled so good I wanted to eat them before I did anything else.

I squeezed two small lemons and removed the seeds from the juice. I dumped the juice into the food processor, followed that with a big clove of garlic, a generous sprinkling of salt, and about 3 tablespoons of tahini. I'm not a big tahini fan. I just don't like the taste of untoasted sesame seeds. I blended that all up in the food processor until it was a thin liquid.

Once the eggplants were cool enough, I cut them down the middle, and scraped out all the insides, being careful to scrape all the way down to the inner side of the skin, because the browned parts of the outer eggplant that cooked the most have the most flavor. I threw the dry charred outer skin away.

I put the eggplant guts into the food processor with the tahini-lemon-garlic-salt mixture and ran it for a long time, until it was almost shiny on the surface of the mixture.


Then I dug it out of the food processor into a bowl using a spoonula, and stuck it in the fridge, since I couldn't eat it right away (I had to run first). It smelled irresistible. And after a good run, with some pita and kalamata olives and olive oil drizzled on top, who needs 72 virgins? Baba ganoush is heaven. And I'll never buy store-bought again.

Saturday, March 24, 2012

S-Cap Smoothie

This is the easiest recovery drink, and nutritious too. It will put back fluid, electrolytes, calories, a little protein, some calcium, and a few carbohydrates. I start drinking these when the weather gets warm, around Easter.


1 cup of nonfat plain yogurt
1 cup orange juice
a couple drops of vanilla extract (to taste)
a frozen banana, broken into 4-5 pieces
1-2 cups of frozen fruit: strawberries, peaches, mangoes, etc.
2 S-caps, contents dumped in and capsule shell discarded

First make sure you have adult supervision nearby.

Scoop yogurt into the blender, then add orange juice, vanilla, frozen fruit, and dump the contents of 2 S-Caps on top of everything.

Turn blender on low, until ingredients are mixed, then increase speed until fully blended. Adjust ingredients to taste and thickness preference.

Pour into your favorite glass and add a colorful straw. I promise the straw makes it taste better!

Tuesday, February 21, 2012

Mashed Potatoes

You would think something so simple wouldn't need a recipe, but it takes supervision by Iris to make mashed potatoes that meet her quality standards.

Cut some red or any old color of potatoes into quarters, don't bother to peel them. Boil until soft. Drain. Add milk and use a mixer or masher or whatever you like. You can add salt, butter, sour cream, or whatever you like. We do ours plain with milk. Let Iris take it from there.