Rio Grande Cafe – Green Chili Pork Chops

Ingredients

1/2 roughly chopped onion
6 peeled garlic cloves
3-4 pork sirloin steaks or boneless pork chops
5 cups water
2 roasted poblano chilies
half bunch fresh cilantro
2 toasted corn tortilla, torn
fresh black pepper, salt

How to prepare

Lightly brown pork in large sauce pan or Dutch oven. Add onion, garlic and water to pot and bring to a boil. Reduce heat and simmer one hour. Meanwhile, roast poblanos under broiler and skin and seed them. Roughly chop toss into blender. Tear up and add tortilla and the cilantro. Add water, garlic and onion at end of hour and blend until smooth return to pot and simmer pork in sauce for 10 min, adding fresh pepper and sauce -Roberto del Grande, Rio Grande Cafe on TV, March 1997

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Best ever baked beans

Ingredients

5 lb pork and beans, canned
1/2 cup onion, chopped
1/2 cup celery, chopped
1/3 cup bell pepper, chopped
2 tbsp mustard, prepared
1/2 cup molasses
1 tsp worcestershire sauce
3 drops tabasco
1/2 cup barbecue sauce
1/2 cup catsup
2 strip bacon, uncooked and cut in half

How to prepare

Combine all ingredients, except in bacon, in large ovenproof container. Lay bacon strips on top. Place on smoker grid and smoke for 2 to 2-1/2 hours
note: if you don’t have a smoker, you can cook at about 350f for about 45 minutes to 1 hour, until the bacon is curling. Better flavor in a smoker, but divine beans without! Makes 8 to 10 servings.

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Roasted garlic salsa

Ingredients

3/4 packed cup garlic cloves, peeled
10 large ripe tomatoes
3 lbs large yellow onions, peeled
1/2 lb fresh jalapeno chiles
1/2 qt fresh cilantro, chopped
1 cup chopped green onions, including green tops
1/4 cup extra-virgin olive oil
1/4 cup hot pepper sauce
1/4 cup cajun spice blend

How to prepare

The original version calls for running vegetables through a meat grinder. However, you can coarsely chop small batches with a food processor using on-off pulses.
Preliminaries: build a charcoal fire, then scatter presoaked mesquite chips over the coals. Using a mesh grilling rack, grill garlic cloves, turning often until golden brown. Remove from grill; reserve. Grill tomatoes, onions and chiles over glowing coals, turning frequently, until skin is charred. Remove from grill and leave skin on vegetables.
Procedure: core tomatoes; remove stems (not seeds or veins) from chiles. Cut tomatoes, onions, and chiles into chunks. Place in food processor or blender, then pulse on-off until mixture forms small, firm pieces. Thoroughly combine ground vegetables with remaining ingredients. Cover; chill at least 24 hours before serving. Yields about 8-10 cups.

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Corn stuffed poblano chiles

Ingredients

6 poblano chiles
2 eggs, large
1 whole kernel corn
1/2 cup cheddar cheese, shredded
1/2 cup pecans, chopped
1/2 cup red pepper, finely chopped
1/2 cup onion, finely chopped
1/2 tsp salt
1/8 tsp red pepper, ground

How to prepare

Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove all the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees f. Beat the eggs in a med bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients . Place the chiles in a greased rectangular baking dish, 13 x 13 x 2-inches. Spoon about 1/4 cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes.

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Chipotle barbecue sauce

Ingredients

5-8 canned chipotle chiles in adobo sauce
3 tbsp oil
1 lb onion, chopped
2 cloves garlic
28 oz ketchup
1/3 cup firmly packed brown sugar
1/3 cup red wine vinegar
1/4 cup worcestershire sauce
1/4 cup yellow prepared mustard

How to prepare

Finely chop chiles in sauce. Heat the oil and cook onion and garlic until soft and clearing. Add the remaining ingredients, bring to a gently boil, stirring constantly and then turn down and let simmer about 15 minutes. Transfer to a blender and thoroughly blend. Season to taste with salt and pepper.

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Southwest pizza with fresh herbs

Ingredients

Crust 888
1 package dry active yeast
1/2 tsp sugar
1 cup warm water, divided use
2 tbsp vegetable oil
1 tsp salt
2 tsp dried red pepper flakes

1/4 cup chopped fresh cilantro
2 1/2 cups all-purpose flour
1/2 cup cornmeal
2 tbsp olive oil
3 cloves garlic, minced
topping 888
1 (4-oz) can diced mild green chiles

3 medium tomatoes, sliced
1 cup sliced ripe olives, drained
1/2 cup chopped fresh cilantro
1 tbsp minced fresh oregano
salt and pepper to taste
1 cup shredded cheddar cheese
1 cup shredded jack cheese

How to prepare

Fifteen minutes before baking, preheat oven to 425 degrees. Procedure: dissolve yeast and sugar in 1/2 cup warm water (100 to 115 degrees) in a large mixing bowl or large bowl of an electric mixer. Add remaining water, oil, salt, seasonings, flour and cornmeal, beating vigorously. Knead into ball and let rest 10 minutes. Pat or roll into approximately 14-by- l8″ rectangle or 16″ round greased baking sheet. Brush with olive oil and sprinkle with garlic. Top with topping ingredients; bake at 425 degrees for 15 to 20 minutes or until crusty. Yield: makes 8 to 10 servings.

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Sweet pepper salsa

Ingredients

1 12-oz can plum tomatoes, drained and coarsely chopped
2 7-oz jars roasted red peppers, diced
1 fresh ripe tomato, coarsely chopped
2 tbsp bermuda onion chopped
2 tbsp fresh basil chopped
2 tbsp cilantro chopped
1 tbsp olive oil
1/2 tsp white wine vinegar
1/2 tsp lime juice
1/4 tsp ground black pepper
3 drops hot pepper sauce
1/2 yellow bell pepper, cut into 1/4″ dice

How to prepare

In medium bowl, combine everything and mix. Cover and refrigerate at least 6 hours. This mild, smoky salsa will keep refrigerated at least a week and improves with age. Makes a wonderful sauce for cold pasta. Makes about 1-1/2 cups.

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Mexican deviled eggs

Ingredients

8 hard-cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1/4 cup salsa
2 tbsp sliced green onions
1 tbsp sour cream
Salt to taste

How to prepare

Slice the eggs in half lengthwise, remove yolks and set whites aside in a sm bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt evenly fill the egg whites, filling will be creamy serve immediately or chill until ready to serve

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Ancho oregano pecan butter

Ingredients

3 cloves of garlic
1 ancho chile, briefly toasted and ground (approx. 4 tsp)
2 tbsp chopped fresh oregano
1 tbsp gold tequila
3 generous tbsp chopped pecans
salt and pepper to taste
1/4 lb unsalted butter (1 stick)

How to prepare

This pumpkin-colored butter is good to add to squash, corn, soups, sauces, and pasta, and to melt over grilled fish, chicken, or steaks.

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