Calabacitas Con Carne

AutumnSquash

By Photo by M.Rehemtulla [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons

From Arlene Wagner of Wagner Farms

1 1/2 pounds beef steak, cubed
2 Tablespoons shortening1/2 cup water
2 cups fresh corn cut from cob
3 medium zuchini, diced
2 medium summer squash, diced
1 medium onion, chopped
1/2 cup chopped green chile
1 clove garlic, finely chopped
1 teaspoon salt
1 cup grated Monterrey Jack cheese

Brown beef in shortening in a large skillet at medium-high heat. Lower heat and add water to beef. Cover and simmer at low heat until tender. Add more water if needed. Add remaining ingredients, except cheese, to beef and cook at medium heat until squash is tender. Add cheese, stir lightly and enjoy!

Wagner Farms is located at 5000 Corrales Road in Corrales. 505.459.0719, wagnerfarmscorrales.com.

Green Chile, Apple and Chicken Pot Pie

By avlxyz at http://www.flickr.com/photos/avlxyz/ (http://www.flickr.com/photos/avlxyz/3258947765/) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

By avlxyz at http://www.flickr.com/photos/avlxyz/ (http://www.flickr.com/photos/avlxyz/3258947765/) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Reprinted from Chef John Vollertsen’s Cooking with Johnny Vee: International Cuisine with a Modern Flair

Makes 8 small pies Continue reading

In Chile We Trust

In Chile We TrustI admit that upon moving to New Mexico it took me longer than some to fully embrace the state vegetable. In fact, at the risk of losing my New Mexico residency card, I’ll go so far as to say that I still prefer my pizza and hamburgers to be chile free. Days can go by without a chile appearing on my menu, and my comfort food is more along the lines of risotto or mashed potatoes, sans chile, than it is mac and cheese with chile or a heaping plate of chile cheese fries. Chile has gradually crept into my diet, however, and I certainly don’t stare at the waitress with a blank look on my face and stutter when asked, “Red or green?” Chile rellenos and carne adovada, two dishes unheard of in the East, have become favorites. But I guess I’m kind of vanilla in my chile tastes—I like it on New Mexican food but not crossing over into other cuisines and, beyond the occasional breakfast burrito (usually eaten when there’s a tray of them at an early work meeting), it certainly doesn’t carry over into breakfast.

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Heirloom Tomatoes and Cucumbers, Chimichurri, Crispy Mushrooms and Garlic

tomatoesCreated by Chef Jonathan Perno
of Los Poblanos Historic Inn & Organic Farm

Chef Perno’s Heirloom salad couldn’t be a better match for the summer season and for a chilled glass of Kongsgaard Chardonnay. “The 2010 Napa Valley Chardonnay’s almond richness will balance well with the tomatoes and the citrus notes of the wine will complement the citrus in the salad,” says Perno. “The mineral character of the wine will exemplify the flavor of the toasted quinoa, and the crispy garlic and mushrooms will match the oak.”
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Calabacitas con Carne

calabacitas recipeFrom Arlene Wagner
of Wagner Farms

1 1/2 lbs beef steak, cubed
2 Tablespoons shortening
1/2 cup water
2 cups corn cut off cob
3 medium zucchini squash, diced
2 medium summer squash, diced
1 medium onion, chopped
2 Tablespoons shortening
1/2 cup chopped, green chile
1 clove garlic, finely chopped
1 teaspoon salt
1 cup Montery Jack cheese, grated
Continue reading