Food

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'Forget About Hatch,' Colorado's Green Chile Obsession Is Going Home Grown

http://www.kunc.org/post/forget-about-hatch-colorados-green-chile-obsess...

"The whole purpose of this is we are striving to find ways to make unique crops that are adapted here to Colorado, particularly here in the Arkansas valley," said Bartolo, who only devotes a small portion of his time to chile breeding."

I'll have to send some Colorado Green Chile down to NM!

http://denvergreenchili.com/

The most misunderstood of game birds...

Here is the way to roast a pheasant in the French style. It will also work with chicken and turkey...

ROAST PHEASANT
PHEASANTS (Count) 1
BACON FAT (Tbsp) 3
SMALL ONION (Count) 1
SMALL APPLE (Count) 1
THYME (tsp) 1
BAY LEAVES (Count) 6
ALLSPICE BERRIES (Count) 6
JUNIPER BERRIES (Count) 6
BLACK PEPPERCORNS (Count) 10
SALT
DRY MADEIRA/SHERRY/MARINADE (Cups) 0.5
BROWN STOCK (Cups) 1
ARROWROOT/CORN STARCH (Tbsp) 1
COGNAC (Tbsp) 2
COLD BUTTER (Tbsp) 1
BACON (Count) 6
GAME SPICE
CLARIFIED BUTTER (Tbsp) 2
TRUSSING STRING
-----------------------------------
PROTOCOL:
(SIDES: Anna potatoes, buttered Savoy cabbage, lingonberries or cranberry sauce, wild rice)
HEAT oven to 325 degs
CUT off legs, wings, neck, and wishbone from 1 pheasant, SPLIT rear quarters, RESERVE breast section
SEASON remaining pieces with salt and pepper
SEAR pieces (not breast) on all sides, using a minimum of bacon fat
REMOVE to oven proof stock pot, DRAIN fat, if necessary
SAUTE 1 small chopped onion and 1 small chopped apple in same skillet until tender
DEGLAZE pan with 0.5 Cup dry madeira, dry sherry, or marinade, and 1 Cup brown stock

WALLEYE SAUTEED IN HAZELNUT CRUST

Shore Lunch...blah blah blah...

Had enough Walleye? Not like this you haven't...

WALLEYE SAUTEED IN HAZELNUT CRUST (Serves 6)

INGREDIENTS
WALLEYE FILLETS 6–8 ozs (Count) 6
SALT, PEPPER, FLOUR
FRESH BREAD CRUMBS (Cups) 0.75
HAZELNUTS, FINELY GROUND (Cups) 0.75
EGGS (Count) 1
MILK (Tbsp) 2
CLARIFIED BUTTER (Cups) 0.5
LEMON WEDGES
-------------------------------------

PROTOCOL
PREP 6 walleye filets (6 to 8 ozs each)
MIX 0.75 Cups finely ground hazelnuts with 0.75 Cups fresh bread crumbs
BEAT 1 egg with 2 Tbsp milk
PREHEAT oven to 350 degs
PREHEAT 1 or 2 large skillets
SEASON fish with salt and pepper, dust with flour
DIP fish into egg wash, coat with breading, shake off excess
HEAT 0.5 Cup clarified butter in skillet
BROWN fish nicely on both sides, transfer to cookie sheet
FINISH in oven 3 mins, (if necessary), serve with tartar sauce and lemon wedges

TARTAR SAUCE

INGREDIENTS
MAYONNAISE (Cups) 0.5
DIJON MUSTARD (tsp) 0.5
MILK (tsp) 2
WHITE VINEGAR (tsp) 2
DILL PICKLES (Cups) 0.25

Potato Bread

POTATO BREAD
2 loaves, 12 slices each

INGREDIENTS
3 medium all-purpose potatoes (about 1 pound)
peeled and cut into 1-inch chunks
1 cup warm water (105-115 degs F)
2 packages active dry yeast
2 Tbsp sugar
4.25 tsp salt
4 Tbsp butter, softened
9.75 Cups all-purpose flour or 8.75 Cups bread flour
2 large eggs

PROTOCOL
HEAT 4 Cups water and potatoes to boiling
REDUCE heat, cover and simmer 15 mins
DRAIN, reserving 1 Cup of potato water
MASH potatoes until smooth
USING a large bowl, combine warm water, yeast, and 1 Tbsp sugar; stir to dissolve
LET stand until foamy, about 5 mins
STIR in 4 tsp salt, remaining 1 Tbsp sugar, butter, reserved potato water, and 3 Cups flour
USING low speed, beat with mixer just until blended
INCREASE speed to medium; beat 2 mins, occasionally scraping bowl with rubber spatula
SEPARATE 1 egg; cover egg white and refrigerate
BEAT in remaining egg, egg yolk, and 1 Cup of flour to make a thick batter; continue beating for 2 mins, frequently scraping bowl
STIR in mashed potatoes, then 5 Cups all-purpose flour or 4 Cups bread flour, 1 Cup at a time, to make soft dough

GRILLED TUNA WITH GAZPACHO SAUCE

GRILLED TUNA WITH GAZPACHO SAUCE (Serves 4)

INGREDIENTS
TOMATO PASTE (Cups) 0.25
RED WINE VINEGAR (Tbsp) 3
CLAM JUICE (Cups) 0.25
OLIVE OIL (Cups) 0.25
GROUND CUMIN (pinch) 1
CAYENNE PEPPER (pinch) 1
MASHED GARLIC (tsp) 1
SCALLIONS (Cups) 0.5
CELERY STICKS (Cups) 0.5
GREEN PEPPER (Cups) 0.5
RED PEPPER (Cups) 0.5
CUCUMBER (Cups) 0.5
TUNA STEAKS, 8 ozs. (Count) 4
SALT AND PEPPER
VEGETABLE OIL (Tbsp) 3
BREAD CRUMBS (Tbsp) 2

-------------------------------------

PROTOCOL
GAZPACHO SAUCE
USING a nonreactive bowl, mix 0.25 Cup tomato paste, 3 Tbsp red wine vinegar, 0.25 Cups clam juice, 0.25 Cups olive oil, a pinch of ground cumin, a pinch of cayenne, and 1 tsp mashed garlic
GARNISH
PEEL a cucumber and scrape the seeds out
CUT 0.5 Cup of green pepper, 0.5 Cup of red pepper, and the cucumber into 0.25" thick, 2" long, sticks
CUT white part and light green part of 0.5 Cup of scallions into 2" diagonal pieces
STIR garnish into sauce
PREP a grill to hot
SEASON 4 tuna steaks (8 ozs each) with salt and pepper, oil both sides, sprinkle lightly with bread crumbs

Knockwurst!

KNOCKWURST (10 Lbs.)

INGREDIENTS

HARWOOD CHIPS/SAWDUST
VEAL (Lbs) or BEEF (Lbs) 7
PORK TRIMMINGS (Lbs) 3
NON-FAT DRY MILK (Cups) 1
SALT (Tbsp) 5
POWDERED DEXTROSE (Tbsp) 4
INSTACURE #1 (tsp) 2
GROUND WHITE PEPPER (Tbsp) 5
MACE (Tbsp) 1
GROUND ALLSPICE (tsp) 0.5
CORIANDER (tsp) 1
PAPRIKA (Tbsp) 2
GARLIC POWDER-optional(tsp) 1
ICE WATER (Cups) 2
SMALL/MED BEEF ROUNDS or 38-42mm HOG CASINGS
HARDWOOD SMOKESTICKS

PROTOCOL

CHILL grinder, mixer, and stuffer
RINSE 4 to 5 hog casings (38-42mm) and store in warm water
GRIND 7 lbs. veal or 7 lbs. beef and 3 lbs. pork trimmings through a 3/16" grinder plate
MIX ground meat with 1 Cup non-fat dry milk, 5 Tbsp salt, 4 Tbsp powdered dextrose, 2 tsp Instacure #1, 5 Tbsp ground white pepper, 1 Tbsp mace, 0.5 tsp ground allspice, 1 tsp coriander, 2 Tbsp paprika, 1 tsp garlic powder (optional), and 2 Cups ice water
IF DESIRED, emulsify mixture using a food processor
STUFF mixture into small or medium beef rounds, or 38-42 mm hog casings

I present..."PIE-CAKE"

That's right, apple pie baked inside a citrus-chiffon cake, with citrus glaze...

HA!

'tis the season


-----------------------
SHEPHERD'S PIE
INGREDIENTS
RUSSET POTATOES (Lbs.) 1.5
OLIVE OIL (Tbsp) 2
GROUND LAMB (Lbs) 1 to 1.5
CARROTS, MEDIUM (Count) 1
ONIONS, LARGE (Count) 1
FRESH ROSEMARY (Tbsp) 3 to 4
FRESH THYME (Tbsp) 1
GARLIC CLOVES (Count) 4
SALT AND PEPPER
WORCESTERSHIRE
TOMATO PASTE (Tbsp) 3
RED WINE (Cups) 0.75
CHICKEN STOCK (Cups) 0.5
BUTTER, softened (Tbsp) 3.5
EGG YOLKS (Count) 2
PARMESAN CHEESE (Cups) 1
-----------------------------------
PROTOCOL
HEAT enough water in a wide sauce pan to cook 1.5 lbs of potatoes
PEEL and quarter 1.5 Lbs of russet potatoes
BOIL potatoes lightly for 15 mins, meanwhile
BROWN 1 to 1.5 lbs of ground lamb in 2 Tbsp olive oil, adding salt and pepper, meanwhile
PREP 1 Cup of chicken stock
GRATE 1 large carrot, 1 medium onion, and 2 garlic cloves
PREP 2 egg yolks
DRAIN fat from pan if necessary
ADD the carrot, onion and garlic, cook 2 mins
ADD a few dashes of Worcestershire sauce, 3 Tbsp tomato paste, 0.75 Cups dry red wine, 3 to 4 Tbsp rosemary, and 1 Tbsp thyme
COOK down until wine has evaporated, meanwhile

Six ducks arrived this morning...

...two weeks in the meat locker and all will be well...(Be sure to log in so that the image can actually be viewed - this issue has been on the project page for several months, no wait...a support ticket was submitted several months ago, but the admin...oh just forget it)

It got down to 15 degrees last night...

...so here's one way to "get wintery"...

GOULASH SOUP Serves 6
PORK FAT OR OIL (Tbsp) 3
MEDIUM ONION 1
MASHED GARLIC (tsp) 2
PAPRIKA (Tbsp) 2
LEAN BEEF, VENISON, BEAR, etc. (lbs.) 0.5
BLACK PEPPER (tsp) 0.5
MARJORAM (tsp) 0.5
CARAWAY SEED (tsp) 0.25
SALT (tsp) 1
GRATED LEMON ZEST (tsp) 0.25
BEEF OR CHICKEN BROTH (Cups) 6
POTATOES, PEELED, DICED 0.3" (Cups) 1
POTATOES, PEELED, FINELY GRATED (Cups) 0.5

USING a 2 qt. heavy bottomed sauce pan, saute to golden brown, 1 chopped medium onion, in 3 Tbs pork fat or oil,
STIR in 2 tsp mashed garlic and 2 heaping Tbsp. paprika
ADD 0.5 lbs lean beef/venison/bear, etc.
ADD 0.5 tsp. ground black pepper, 0.5 tsp. marjoram, 0.25 tsp caraway seed, 1 tsp salt, 0.25 tsp grated lemon zest, stir well, cover
SIMMER over low heat until juices are released
ADD 6 Cups beef or chicken broth
BOIL, then reduce to simmer until meat is tender
STIR in 1 Cup peeled diced potatoes and 0.5 Cup peeled, finely grated potatoes
SIMMER 10 mins, taste and correct seasonings

Thanksgiving planning system for Peter...

Fairly advanced stuff - it's probably best to just order your staff to work on Thanksgiving.

Print out the tabbed Excel file that is attached to this post for the recipes and timing.
Post the printouts on a cabinet in your kitchen then point your "well intentioned helpers" to the posted schedule and recipes.

Notes:

1) Call the meat dept. about a week in advance and ask about getting some turkey and chicken necks/backs. They will usually be cutting some turkeys for the holiday and can reserve some necks and backs for you. You will need 5 to 10 lbs for making the gravy.

2) Celery root - do not purchase if they feel "light". This indicates they have dried out and will be fibrous inside. If "heavy", wet ones are not available, then just go with more russett potatoes. Also, cook celery root for a shorter amount of time than you would the potatoes. Cooking them too long will also cause them to become fibrous, rather than creamy.

3) Wild mushrooms - Use fresh ones - whatever are available. They are expensive, so you can substitute regular ones if desired.

Watermelon Pickles

"WATERMELON PICKLES"
(Be sure to log in so that the image can actually be viewed - don't know why this is so, but the admin doesn't seem to care about converting the casual/random visitor from a "lead" into a "customer")


--------------------------------------

Here are some guidelines when consuming canned foods...

INSPECT the jar carefully for spoilage before consumption
DO NOT SAMPLE OR USE CANNED FOODS IF ANY OF THE FOLLOWING APPLY:
1) The lids are loose
2) Gas bubbles are present
3) Liquid is spurting from the container
4) The contents are soft, mushy, moldy, or slimy
5) Sediment is present in the bottom of the jar
6) An unpleasant odor is present

If any of the above conditions are present, then take the following steps:
1) Dispose/destroy the product in such a way that it will not be accidently eaten by children or pets
2) Wash thoroughly any surfaces that may have come in contact with the product
3) Discard any kitchen sponges used during cleanup
--------------------------------------

WATERMELON PICKLES (5 pints)

INGREDIENTS
MEDIUM WATERMELON (10 Lbs) 1

What's for dinner?

From Peter's Chinese Cafe:
Chicken with Black Beans Combo Hot Brown Rice, wanton soup.
Scallion Pancakes, Sesame Chicken w/brown rice, Lo Mein Vegetable
Chop sticks

Christmas time...

POLISH LEMON SAUSAGE (KIELBASA CYTRYNOWA) (10 Lbs.)

INGREDIENTS
PORK BUTT (Lbs) 8.75
LEAN BEEF (Lbs) 1.25
SALT (Tbsp) 4
PRAGUE POWDER #1 (tsp) 2
BLACK PEPPER (Tbsp) 1
GROUND NUTMEG (tsp) 1
LEMON ZEST (Count) 1
ICE WATER (Cups) 2
CLEAR FIBROUS CASINGS - 3.5" X 24" (Count) 4

PROTOCOL
SOAK 4 3.5" x 24" clear, fibrous casings in warm water
GRIND meat using a 3/16" grinder plate
ADD remaining ingredients and MIX well, ADDING water as you go along
STUFF into clear, fibrous 3.5" x 24" casings, filling each about 2/3 of the way
HANG sausages at room temperature for about 2 hours
HEAT smokehouse to 150 degs
INSERT probe thermometer into the middle of one of the sausages
PLACE sausage in smokehouse and APPLY smoke
ALLOW to cook for 1 hour, then raise the temperature to 160 degs
COOK sausages until an internal temperature of 152 degs has been reached

»

More food recipes

http://www.npr.org/2010/11/17/131389774/-jamie-s-america-found-through-f...

Shows 2 recipes. One for Mac and Cheese, the other Chocolate Mole Tart.

Holiday Itinerary

OK, it took a while, but if you're ever faced with feeding a group (about 10) for Thanksgiving/Christmas, then this post will cement your legacy as a holiday hero.

All of this post, and more, is included in the attached Excel file.

It presumes a 6 o'clock dining start...

COURSES: DISHES
SOUP: PUMPKIN SOUP
SALAD: ORANGE AVOCADO SALAD
ENTRÉE: ROASTED TURKEY with GRAVY
SIDES: MUSHROOM STRUDEL
WILD RICE PILAF
MASHED POTATOES/CELERIAC
APPLE HORSERADISH
DRESSING
DESSERT: PILGRIM PUMPKIN PIE
BOURBON BALLS
BEVERAGES: SPARKLING WATER
BORDEAUX TYPE WINE
DRY SHERRY (APERITIF)
COFFEE

(See the attached Excel file for the recipes)
---------------------------------------------
Usually, people will be in your kitchen asking "What can I do to help?". By printing and taping the following schedule up in your kitchen, you can simply direct your well-intentioned guests to the schedule and they will be able to jump right in and do something useful.

Work quickly, thoroughly, and efficiently.

TIME OF DAY|PROCEDURE
2.30 START TURKEY
4.00 START RICE PILAF
4.30 START MUSHROOM STRUDEL
5.00 SET TABLE

The Great White Cottontail

Here is the third verse from the Johnny Cash song, "Country Boy"

Country boy got a shaggy dog
Country boy up a holler log

Well he comes in a run when you pick up your gun
And with a shell or two and your dog and you

When you get your rabbit you'll skin his hide
He's gonna be good fried
------------------------------------------------------
There was one bunny left in the freezer.

It was the best yet.
------------------------------------------------------
Forget Ted Nugent, here is the real deal...

INGREDIENTS

(VARIOUS SIDES: potatoes, black bean cakes, veg pancakes, wild mushroom strudel, steamed rice, celeriac puree, simple green vegetables)

1 RABBIT OR 2 SQUIRRELS
CLARIFIED BUTTER (Cups) 0.25
SALT AND PEPPER
SMALL ONIONS 12
WHITE MUSHROOMS (Lbs) 0.5
DRY WHITE WINE (Cups) 0.25
VEAL OR CHICKEN STOCK (Cups) 0.25
CLARIFIED BUTTER (Tbsp) 2
BAY LEAF (Count) 1
THYME (pinch) 1

PROTOCOL

CUT off legs from 1 rabbit or 2 squirrels
CUT remaining back section into 3 pieces
SEASON with salt, pepper, 1 crushed bay leaf, and a pinch of thyme
BROWN gently, 12 small onions in 0.25 Cup clarified butter

HUEVOS RANCHEROS

HUEVOS RANCHEROS (Serves 2)
VEGETABLE OIL (Tbsp) 2
MEDIUM ONION (Count) 1
GARLIC CLOVE (Count) 1
JALEPENO PEPPER (Count) 1
DICED TOMATOES (14 - 16 oz. Can) 1
SALT (tsp) 0.25
CORN or FLOUR TORTILLAS (Count) 4
BUTTER or MARGARINE (Tbsp) 3
LARGE EGGS (Count) 4
SOUR CREAM (Tbsp) 2
CILANTRO (Tbsp) 1
MEDIUM AVOCADO (Count) 1
ALUMINUM FOIL

CHOP coarsely, one medium onion
CHOP finely, one garlic clove and one jalapeno chile
PREHEAT (toaster) oven to 350 degs
HEAT nonreactive two quart saucepan on stovetop
ADD 1 Tbsp oil
SAUTE onion, garlic, and jalapeno, stirring occasionally, for about five mins until onion is tender
STIR in one can (14 to 16 ozs.) of diced tomatoes
ADD 0.25 tsp salt
HEAT to boiling
REDUCE heat and simmer uncovered
WRAP four tortillas in foil, place in oven
MELT three Tbsp butter or margarine in skillet over medium heat
REDUCE heat to low and cook four eggs slowly, flipping once, until the whites are set and the yolks thicken but aren't hard, meanwhile chop one to two Tbsp of cilantro and slice an avocado
PLACE tortillas on plates
PLACE one egg on each tortilla
SPOON two Tbsp tomato sauce over each egg

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