Archive for February, 2010
Cilantro rules…It’s my very favorite seasoning at the moment, so I try and find lots of ways to use it. Even though the only tomatoes I could find were a little sad, I decided that I needed some of my favorite Mexican comfort food
Start by roasting a jalapeno pepper in a hot, dry skillet
Looks kind of lonely in there…then chop about a cup of onion
more or less (more is better) Rinse the onions thoroughly with cold water and let drain
while that’s draining, chop one large or two small tomatoes coarsely
Make sure the onions are completely drained, pat them with paper towels if you aren’t sure, and then add them to the tomatoes with about 1/3 cup of chopped fresh cilantro (I use more, but I’m a maniac)
Chop up your previously dry roasted jalapeno (seeds & all)
add to the bowl with three large perfectly ripe avocados
squeeze some fresh lime juice over the whole thing – a few good squeezes of a 1/2 a lime should do it – salt & pepper to taste and then mash roughly.
Add some chips & a glass of Chardonnay… oh my!Appetizers
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Grouse is one of my very favorite game birds to eat. If you are lucky enough to have one in your freezer, thaw it right now and…
Mix about a cup of flour
with a few tablespoons of Hungarian Sweet Paprika. The Hungarian kind is better! I get mine from Dean & Deluca and it’s excellent. Add a pinch of salt and a twist of ground pepper
Cut the grouse into pieces…look’s like something from Dexter huh?
Rinse the grouse with water and then dip in an egg wash and then in the flour mixture
After all of the pieces are covered in flour
Heat a few tablespoons of canola oil in the mountain cook’s best friend, the pressure cooker. I love my pressure cooker! If you live above 6000 feet and you don’t have one, go buy one right now! This one has a setting for browning meat. You heat the oil and then put the meat in for a few minutes until it’s nice and brown
add about a cup of water and then cover and set for high pressure for 30 minutes
This is what you end up with
If you don’t have a pressure cooker, brown the grouse in hot oil in a skillet and then add the water and cover. Simmer over low to medium heat for an hour or so.
But, if you don’t have a pressure cooker and you live in the mountains, for the love of all that is good and holy, go get one!
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Rocky Mountain WomanTags: Game
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There is a restaurant in Salt Lake City that really does seafood right in my humble opinion. I love this place! Their Clam Chowder is absolutely to die for. They are kind enough to share the recipe with you if you ask (I asked). Here’s their version:
Market Street Clam Chowder
1 cup potatoes, diced 1/2 inch
1 cup celery, diced 1/2 inch
1 cup onion, diced 1/2 inch
1 cup leeks, diced 1/2 inch
1 cup green pepper, diced 1/2 inch
3/4 cup chopped clams (canned or fresh)
3/4 tablespoon coarse ground black pepper
1 1/2 tablespoon salt
3/4 tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
3/4 cup sherry wine (optional) not really….
2 cups water
3/4 cup clam juice
3/4 cup butter, melted
1 cup flour
2 quarts half-and-half
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
Rocky Mountain Woman Version:
Melt 3/4 cup of butter in a dutch oven
Dice 1 large potato
add 1 cup chopped celery & 1 large chopped onion
Add 1 chopped poblano pepper and a whole leek chopped
Simmer in two cups of water until vegetables are tender…
Move vegetables to a large bowl because you run out of room in the saucepan. …see this recipe is healthy, unlike some of my recent posts!… and add a whole (large) can of clams…it is CLAM chowder, people! sprinkle coarse salt & pepper to taste (lots works for me!).
Sprinkle some of this over the whole thing….wowsa..it’s making my eyes water…
Add six bay leaves and about 3/4 tablespoon of dried thyme
Bring 3/4 cup of sherry, water from the vegetables & 3/4 cup of clam juice to a simmer in a saucepan and then slowly start adding it to the butter/flour mixture, whisking constantly
Add the vegetables and bring to a simmer. After it’s all nicely mixed, add two quarts of half and half and bring it almost to a boil. Whoops, I guess I just ruined my healthy image.
I like my version a little better, it has a little more spice and a lot more clams. It’s so good, I think you should try both and let me know which one you like better….
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Rocky Mountain WomanTags: Soups
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