Tuesday, September 09, 2008

Denver Green Chiles

never heard of them???...........neither had I, until a local farmer bring me some the other day.

Right now Mr Doodles and I are residing in South West Colorado.......read about that here if you care to.

A few weeks ago this fellow came in on his way back to his farm to talk about storing his boat on property here at the RV park
for the winter. I happened to be reading a cooking magazine at the time. "Ya like to cook"? he says.........ha I sure do and am always looking for local foods to use. "Do you ever cook with chiles"? O you betcha I do!!! "Well I grow chiles on a little plot of land on my farm they are called Denver green chiles and they taste a lot like New Mexico Hatch chiles. I will be roasting some around the beginning of September and I'll bring you some". Now when someone says that I'm always a tad skeptical.....BUT.......two days ago this fellow, my new best friend, walked in with TEN pounds of these magnificent chiles. My teeny brain just started spinning for recipes immediately thought of green chile quesadillas and chile verde......oh my word!!!!!!!! Now I googled freezing chiles.......don't ya just love Google, any way I found a site that tells how to prepare chiles for freezing. Unfortunately fresh roasted chiles cannot be kept in the fridge for more that a few days because they will mold. So sister moon and niece lil' bird will be getting some fresh frozen chiles when I arrive soon.

Let me get to the very simple method of a chicken, green chile quesadilla that I made last nite.


2 flour
grated cheese of your choice
chicken or steak.........leftovers a great for this if no sauce was used
green chile cilantro
If I had some caramelized onions I would have added those

Method place your first flour tortilla in a skillet, start layering your ingredients, I start with cheese, then the meat, the chiles, cilantro a bit more cheese and top that off with the other flour tortilla. Turn the heat to med to low, place a lid on and carefully watch so as not to burn the tortillas but the cheese melts nicely and the inside heats the meat. Once one side is a bit toasty turn over with a wide spatula and continue for another minute or two till the contents are warmed thru and the cheese is well melted. I serve with a fresh salsa as well as sour cream mixed with some green sauce and extra cilantro.

Saturday, September 06, 2008

omnivore's hundred

tim at very good taste is doing a little meme called the omnivore's hundred. here's how it works:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.

here's how we'll do it. first, the list is long and posting all three of our lists would be very long indeed. second, i thought it'd be cool to do a little cross promotion of our individual blogs (so you can see what we've been up to lately, as it has obviously not been food blogging). so, we're posting the original list first. then, immediately below will be a hyperlink to each of our three lists on our individual blogs. click to see how we all fared on vgt's omnivore's 100.

The VGT Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini - many dirty, filthy vodka martinis, actually
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin - isn't this clay?!
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

doodles' omnivore's 100
maltese parakeet's omnivore's 100
mooncrazy's omnivore's 100

we hope you'll post your own omnivore's 100. if you do, please put a link in the comments.

Thursday, September 04, 2008

Ever start dinner with dessert?

No, me either but here I'm going to start my Labor Day BBQ meal post with my dessert, peach cobbler. I found this fresh peaches and a yummy tender topping made with buttermilk cobbler on Food Network.

This was served after a killer meal of smoked pork, broccoli salad, baked beans, and a few great appetizers. All will appear on future posts but lets get at that peach cobbler, shall we?

Peach Cobbler
It says it serves 6-8 but I doubled it and served 8; maybe we're pigs.

Cobbler filling:
4 cups peeled and sliced fresh peaches
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour

Cobbler crust:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk

1 tablespoon brown sugar, for topping.

Preheat over 425 degrees.

Butter a 1 1/2 quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla and flour. Mix gently and spread evenly again. Bake for 10 minutes.

Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or you fingers, to make the texture like course crumbs. Add buttermilk and stir to form a soft dough.

Remove fruit from oven and drop rounded spoons full of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with ice cream or whipped cream.

Cooking the peaches for ten minutes before putting on the topping made it so very light and I think kept it from being "doughy" underneath. It was a little bit of heaven floating down to my kitchen.

Last picture? Only one piece left.