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Mexican Empanadas
Ingredients
- 1/2 lb lean ground beef
- 10 oz package frozen patty shells thawed
- 1/4 cup onion minced
- 3 tbsp red chile salsa
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp ground coriander
- salt and pepper to taste
Instructions
- Crumble beef; saute with onion in a skillet until beef is cooked and onion is soft. Drain.
- Stir in red chile salsa and spices. Set aside.
- Place thawed patty shell dough on a floured board and roll out, in one piece, to about 1/16 inch thickness.
- Cut dough into 3-inch rounds, about 20.
- Put 2 teaspoons of filling on each dough circle; fold in half.
- Moisten edges with water and press edges together with a fork. Place on ungreased cookie sheet. Prick tops with a fork.
- Bake at 400 for 20 minutes or until golden brown. Serve hot.
West Coast Salmon
Ingredients
- 1 lb salmon fillet
- 1/4 cup maple syrup
- 1/4 cup soy sauce
- 1/4 tsp black pepper
- toasted sesame seeds (for garnish) optional
Instructions
- Preheat oven to 400 F.
- Prepare glaze by stirring together maple syrup, soy sauce, garlic, and pepper in a small bowl.
- Cover a baking sheet with aluminum foil.
- Place the salmon skin-side down on the baking sheet. Glaze the salmon with the mixture you prepared. Cook in a 400 F oven for 10 minutes. Glaze once more. Depending on the thickness of your fillet, bake about 8-10 minutes more or until fish is cooked to your liking. To serve, you may choose to garnish with toasted sesame seeds.
Notes
Salmon is a West Coast favorite and this is an easy way to prepare a fillet packed with flavor. The glaze brings together a Canadian favourite, maple syrup, with the Asian cooking staple, soy sauce, for a lovely combination.
Steak Rub
Ingredients
- 1 tbsp garlic powder
- 3 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp Aleppo chili flakes
- 1 tbsp cumin powder
- 1 tbsp ground oregano
- 1 tbsp espresso coffee
- 2 tbsp brown sugar
- 1 tbsp Kosher salt
- 1/2 tsp ground black pepper
Instructions
- Mix above ingredients and store in an airtight container. Mix with oil and vinegar or lemon juice to turn into a marinade.
Notes
This rub is the perfect dry rub for steak. It is amazing on a tri-tip steak or roast. The tri-tip is a cut of meat more prevalent in the western states. This lean, triangle-shaped cut is perfect for grilling and works perfectly with this spice blend.
Knoephla Soup
Ingredients
Soup
- 1/2 cup butter cubed
- 3 medium potatoes peeled and cubed
- 1 small onion grated
- 3 cups milk
- 6 cups water
- 6 tsp chicken or 3 vegetable bouillon cubes
Knoephla
- 1-1 1/2 cups all-purpose flour
- 1 egg beaten
- 5-6 tbsp milk
- 1/2 tsp teaspoon salt
Instructions
- In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven or large pot, bring water and bouillon to a boil.
- Meanwhile, combine four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through.
Notes
Rich and filling soup. Easily varied depending on preferences.
Mexican Posole
Ingredients
- 1 package dried or frozen posole (hominy)
- water to cover
- 2 medium onions
- 4 whole garlic cloves crushed
- 2 lbs lean pork cubes
- red chile powdered or frozen to taste
Instructions
- Cover posole with water; bring to boil.
- Pour water off; continue process until water is clear.
- Cook posole in water until corn pops, about 2 hours for dried and 30-45 minutes for frozen.
- Add remaining ingredients; simmer 2 hours or until meat is tender. Add water to prevent scorching.
Notes
Posole is the traditional Christmas Eve meal, eaten after viewing or participating in the neighborhood "Posadas" - a reenactment of Mary and Joseph going from door to door, looking for a place to stay.
Green Chile Stew
Ingredients
- 1 1/2 lbs lean pork, round steak, or mixture of both cut into 1/2 inch cubes
- oil frying
- 1 medium onion chopped
- 4 cups water
- 4 medium potatoes cubed
- 1 lb green chiles chopped
- 2 medium tomatoes cubed
- 3 large garlic cloves minced
- 2 tsp salt
- 1/2 tsp pepper
Instructions
- In large saucepan, brown meat in oil 15 minutes over medium heat, stirring frequently, until meat is well browned.
- Add chopped onion; brown 5 more minutes.
- Add water and potatoes; fast simmer for 15 minutes, or until potatoes are done.
- Add green chiles, tomatoes, garlic, salt, and pepper. Simmer 10 minutes, stirring frequently.
Notes
Great for dinner - best part of it is the green chiles!
Green Chile Salsa
Ingredients
- 4 tomatoes chopped fine
- 2 bunches green onions chopped fine
- 3/4 cup green chiles chopped
- 1 sprig fresh cilantro
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp vegetable oil
Instructions
- Combine all ingredients and refrigerate several hours for flavors to blend well.
Notes
Serve with tortilla chips or on top of tacos.
Chimayo Red Chile Salsa
Ingredients
- 8 oz dried Chimayo New Mexico red chiles (about 25)
- 4 cloves roasted garlic
- 1 tsp salt
- 1 tbsp dried oregano toasted and ground
Instructions
- Toast the chiles and rehydrate them in 2 quarts of warm water.
- Drain the chiles, reserving 2 cups of the water, and transfer to a blender. If it is not bitter, add the reserved chile water; otherwise, add 2 cups of plain water.
- Add the garlic and salt to the blender and puree. Stir in the oregano.
Notes
Serve with tortilla chips, enchiladas, grilled or roasted meats, chicken, and grilled shrimp.
Anasazi Beans & Ham
Ingredients
- 2 cups dry Anasazi Beans rinsed and sorted
- 1 large onion
- 2 cloves garlic crushed
- 3/4 - 1 lb bone in ham steak cubed
- 4 ounces can diced green chiles
- salt and pepper to taste
Instructions
- Rinse dried beans and sort for stems and stones. In a large stock pot, cover beans with 3 quarts water and bring to a boil. Cook covered at a gentle boil for 1 to 1 1/2 hours or until beans begin to soften (this will happen more quickly at lower altitudes).
- Add remaining ingredients and continue cooking for 3-4 hours or until all liquid is absorbed. Heat may be reduced from boiling once onions have softened and become transparent.
- To avoid scorching at higher altitudes, beans may be finished in a 350 degree oven, but should be stirred every 20-30 minutes. Remove ham bone before serving.
- Serve warm with tortillas or cornbread.
Notes
Anasazi beans are a special cultivar of pinto bean cultivated from 600 year-old seed beans found in Ancestral Pueblo ruins of the Four Corners in the early 1900's. They have a thinner skin, cook more quickly, produce less gas, and can be ordered online from Adobe Milling of Dove Creek, CO.
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