Green Chile Meat

For some reason, I get a kick out the name of this sauce. Never mind that--you'll want to make some and put it over most anything. It's really good on scrambled eggs with a little sour cream on the side, and it adds a good bit of kick to the pinto bean recipe that will be posted in a day or two.

The recipe comes from the book, More of the Best from New Mexico Kitchens, by Sheila Cameron and the Staff of New Mexico Magazine. (New Mexico Magazine, 1983). They got it from the world famous Owl Bar and Cafe in San Antonio, New Mexico.

That simmering time isn't a mistake, by the way. Simmer the sauce for at least three hours, and you'll be glad you did.

3 1/2 lbs. of hot green chile (roasted, peeled, seeded, and chopped)
1 1/2 lbs. hamburger meat
3 cloves of garlic, minced
2 quarts of water
Salt to taste

Brown the meat and drain off excess fat. In a large heavy saucepan, cover the chile and garlic with water and bring to the boiling point. Mix in the meat and simmer, tightly covered, for a least three hours. Add salt to taste.

Pecan Cake: A Good Way to Start a Diet

Have you read the book, Julie and Julia; 365 days, 524 recipes, 1 tiny apartment kitchen; by Julie Powell? At one point, Julie talks about the spectacular pecan cake she makes that everyone loves. When I went to the Internet to find the recipe, I found that I was not the only one who just had to make that cake after reading about it in luscious detail.

The full name of the recipe is Paul Prudhomme's Spiced Pecan Cake. We had a dinner party for eight last night and I made the cake for dessert.

Let me tell you a bit about it. First of all, nobody needs this cake! It is incredibly rich--beyond rich, needlessly rich. The cake itself has less than a cup of butter, only 3 egg whites, and no salt. I really wish that I had stopped there. As a matter of fact, I could have divided the recipe into thirds and baked a single, unfrosted layer. I think it might have been a hit that way, especially after a filling supper.

However, the frosting calls for 8 egg yolks, an incredible cup and a half of butter, and a total of five cups of sugar. I was so far into the spirit of the thing that I actually made that frosting. A tiny skimming of it might have been tasty, but I followed the directions and ladled the darn stuff onto the three layers of the cake. I could hardly lift the plate when it was done.

I had spent a part of the three previous days cracking and chopping pecans; sometimes alone, while listening to bluegrass and blues, and sometimes with the help of a friend. Of course, I could have bought the nuts already prepared, but we do live in a pecan orchard and I had these huge bags of pecans waiting in the freezer (just under the huge bags of hot green chiles!). The recipe calls for a total of four and a half cups--we gave up after four, which turned out to be more than ample. Way more, as was everything else about this monster of a cake.

The eight of us were able to eat less than half of the thing. I sent some home with some strong and willing guests. The rest of the thing is squatting on my kitchen counter, just waiting for some unwary fool to lift the cover.

It was a great way to start a diet. I don't think I ever want to eat again.

Crock Pot Decision

Thank you all for taking the time to leave comments, recipe links, and opinions about using a crock pot.

Arija, I am sorry that you lost so much in the bush fire. I appreciated your minority opinion, which gave me a smile. When I was much younger, I was an extremely disorganized hostess. We used to tease my half sister and her husband about my lack of preparation. They would drive up to our house in New Hampshire from theirs in Massachusetts, maybe a two and a half hour drive. When they arrived, we would visit for a while, then I'd say, "Well, I'll just nip out to the garden to harvest some wheat to make the bread for supper."

It wasn't far from the truth, when describing my meal-preparation habits. Those poor people had to wait once while I made hamburger buns from scratch, and then while I ground the meat for the burgers!

I really, really wanted to show them that I could have a meal mostly prepared and ready to put on the table for them, so for their next visit I bought a crock pot and made spaghetti sauce, which simmered all night long before they came for supper one Saturday. I was so pleased with myself, but only until we tried out the sauce. It had really simmered to death, the herbs had long lost any flavor, and the consistency of the meatballs was that of canned dog food, as best I can imagine it!

This time, many years later, I am ready to try again. Thanks to all your advice, I have bought a crock pot (actually two!), and a couple of cookbooks as well. I plan to follow directions and see if the modern crock pot is all it is cracked up to be,  Arija's opinion notwithstanding!

I'll let you know how it all works out.

Crock Pot Questions

I have had a crock pot in the past, but never used it much and finally got rid of it. However, I keep hearing from friends about how much they like their crock pots, so I decided to put a few questions out there:

If you have a crock pot, how do you like it?

What do you make in it?

Any favorite recipes?

Any favorite crock pot recipe sites?

Please use the comments to tell me about your experiences. Based on your answers, I will decide about buying one for the kitchen in the Pecan House, and I'll let you know if I do. Thank you for your help!

More Fire and Ice

After putting together the post on Beez's newest recipe for a hot and chilly dessert (pun intended) the other day--see It's Cold! No, It's Hot!--I discovered that there are other New Mexicans with reckless taste buds trying out some similar experiments.

If you are a chile aficionado, you owe it to yourself to try out Habanero Popsicles. The recipe is found here, under Hotsicles. It's found on the web site called Chile Recipes, which includes all kinds of salsas, enchiladas, sauces, soups, and even a Hot Herbal Cough Syrup.

It's Cold! No, It's Hot!

A new flavor combination

My husband, Beez, adores chile. Red chile, green chile, chiles in salsa, on eggs, and in any kind of main dish. I suppose I wasn't really surprised when he found a way to have chile for dessert.

It started with a trip to Ristramnn Chile in Mesilla, just south of Las Cruces. Yes, that's the right spelling. I have the sense that it might once have been Ristra Man, and they just compressed it to "Ristramnn" for reasons of their own.

We were exploring all the back rooms at the store, looking for some big packages of red chile powder that I knew they carried, when the owner introduced us to green chile powder. He gave us a little sample, and we were sold. The pure stuff was blazing, but he said to sprinkle it over the top of food for a delicious addition to almost anything.

On the way home, we stopped at Caliche's for some of their wonderful frozen custard, and that's where I saw the look of inspiration come over Beez's happy face. Long story short, we bought a quart of frozen custard, brought it home, and Beez spooned some into a bowl and sprinkled a bit of green chile powder over the top.

Sounds odd, doesn't it? But it is the perfect combination of hot and cold, creamy and fiery. Once you try it, you'll never be the same.

It turns out that there are some other variations on this hot/cold theme. Stay tuned ...

Oatmeal Pancakes

If you are traveling through Las Cruces, be sure to have some breakfast at The Shed restaurant. I can personally vouch for the oatmeal pancakes they serve! If you can't make it to southern New Mexico for breakfast, try this version that I came up with at home.

3/4 cup quick oatmeal

1 1/2 cups buttermilk

2 eggs

2 tbl. vegetable oil

1 tsp. vanilla

1 tbsp. brown sugar

1/2 all purpose flour

3/4 tsp. baking soda

3/4 tsp. salt

Stir oatmeal and buttermilk together in a large bowl. Let sit for 10 minutes.

Stir in eggs, oil, vanilla, and brown sugar. Mix well.

Sift together the flour, baking soda, and salt. Mix into the oatmeal mixture.

Cook pancakes on a hot greased griddle for about two minutes per side. Keep the cooked ones in a warm oven until all are ready to be served.

Serve with warm syrup, sliced bananas, or warm applesauce.

Frosted Orange Cookies

1 cup butter

1 cup sugar

2 eggs

1 tsp. vanilla

1 whole orange (peel and all) finely ground up

1/4 cup buttermilk

4 - 1/2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

Cream the butter, sugar, eggs, and vanilla together. Add the ground orange and buttermilk; mix well. Sift together the flour, baking powder, baking soda, and salt; gradually add it to the orange mixture, stirring well.

Drop by teaspoonsful onto a greased cookie sheets. Bake at 350〫for 10 to 12 minutes until the bottoms are just brown. Cool a bit on paper towels. While still slightly warm, frost with Orange Buttercream Frosting, below. Makes about 4 dozen.

Orange Buttercream Frosting

1/2 cup ground orange (peel and all)

3 tbl. butter, softened

1 tsp. vanilla

3 cups powdered sugar, or amount needed to make the frosting a spreadable consistency

Beat all together until creamy.

Beef Enchiladas

Because Beez has been working in another part of the state, he has been doing a lot of cooking for himself and even trying out some new recipes. He loves this one and plans to make it for our company tomorrow night. You can see the original at AllRecipes.Com.

Ingredients

• 1 pound lean ground beef
• 1 small onion, chopped
• 1 (1.5 ounce) package dry enchilada sauce mix
• 10 (10 inch) flour tortillas
• 2 cups shredded Cheddar cheese
• 1 (2.25 ounce) can sliced black olives, drained

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
2. Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
3. On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
4. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
5. Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.