Savory Baked Apple with Green Chile

applesFrom Chef Jonathan Perno
Of Los Poblanos Historic Inn & Organic Farm

4 Arkansas Black Apples, Cored
1 cup Water
1/4 Teaspoon Fresh Grated Nutmeg
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/8 Teaspoon Ground Allspice
1/2 Cup Maple Syrup
1/4 to 1/2 Cup Fine Chopped Green Chile
1/2 Cup Butter
1/2 cup Toasted Chopped Pecans
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Chicos

chicos recipe

photo: Gaelen Casey

Chicos
recipe from Tasting New Mexico: 100 Years of Distinctive Home Cooking by Cheryl Jamison
Usually made with young “green” field corn, chicos are typically slow-roasted in outdoor horno ovens and then dried on rooftops. Farmers start a wood fire in the horno, and when the oven walls reach the right temperature, they rake out the embers with a hoe, place moistened corn in its husks inside, seal the door and vent hole, and leave the corn to roast overnight. Continue reading

Fresh Goat Cheese with Green Chile Chutney

Fresh Goat Cheese with Green Chile Chutney
from Tasting New Mexico: 100 Years of Distinctive Home Cooking by Cheryl Jamison
This chutney evolved from a recipe in Lucy Delgado’s important 1979 book Comidas de New Mexico. She like the relish, as she called it, with hamburgers, hot dogs, and meat loaf, but it also makes a splendid accompaniment to the simple cheeses once made regularly at home.

Serves 6 or more

Green Chile Chutney
¾ cup cider or white vinegar
¾ cup sugar
½ medium onion, minced
½ teaspoon yellow mustard seed
¼ teaspoon salt Continue reading

Roque’s Beef Carnitas

beeffrom Tasting New Mexico: 100 Years of Distinctive Home Cooking by Cheryl & Bill Jamison

Pork is the most common meat for carnitas in New Mexico and the rest of the borderlands, but many cooks also make a stellar rendition with beef. This is the popular version that Roque Garcia and his wife, Mona Cavalli, have served for decades from their street cart on the Santa Fe Plaza. The couple credits Roque’s mother for the original home recipe, which Roque recommends duplicating in other home kitchens in the following manner. He calls for an overnight marinating for the meat, but we have had good results with as little as a half-hour soak when rushed.
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