Recipes

This recipe is from my sister, Lyn. She says folks in Florida looooove Hot N Spicy!!
This is a 'cooking light' recipe she saw in Southern Living.
It may be light in calories, but the taste is heavy duty good.

Spicy Turkey Cutlets with Pepper Salsa

1 egg, slightly beaten
2 tablespoons water
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 pound turkey cutlets
1 cup crushed tortilla chips
Vegetable cooking spray
Green onion fans (optional)
Pepper Salsa

Combine first 6 ingredients; stir well. Dip turkey cutlets into egg mixture; dredge in crushed tortilla chips.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add cutlets; cook 3 to 4 minutes on each side.
Place on a serving platter; garnish with green onion fans, if desired. Serve with Pepper Salsa.
Yield 4 servings.

Pepper Salsa

1/4 cup sliced green onions
1/2 cup diced sweet red pepper
1 (4 ounce) can chopped green chiles, undrained
1/8 teaspoon hot sauce
3 tablespoons lime juice

Combine all ingredients in a small bowl; stir well. Cover and chill thoroughly.
Serve salsa with turkey cutlets.
Muy delicioso!!

Some New Mexico 'staple' recipes from Suzy. At least ONE of these dishes is eaten by every New Mexican, every day.
Green chile is a given. It's put on, under, and between almost everything that is otherwise edible!!!

Basic Green Chile

1 TBSP shortening, lard being traditional
1/2 cup chopped onion
2 TBSP flour
1 cup of fresh New Mexico green chile (can use dried green Pasado, re-hydrated, for authentic flavor)
1 cup of chicken broth......water will do in a pinch
1/2 TSP garlic powder, or lots of chopped fresh
3/4 TSP salt

In a skillet, heat shortening, and saute onion for a few minutes. Add the flour, and cook for a minute.
Add the rest of the ingredients and simmer for 20 minutes.

This recipe can be adjusted to suit individual tastes. I use a lot more green chile, and lots of freshly
chopped garlic, frequently leave out the onions, and use water instead of chicken broth. Sometimes
I use freshly chopped tomatoes, and decrease the amount of chicken broth or water. This is good on
virtually everything, from fried eggs to Green Chile Chicken Enchiladas, to top your pinto beans,
your hamburgers, quesedillas, etc. Regretfully, folks who don't put up a bushel or two of freshly roasted
green chile late in the summer or early fall, will have to use canned green chile, which is better than nada!!
If you can find Anaheim chiles in your grocery store, they are a fair substitute for New Mexico green chiles,
but they will need to be roasted and peeled first.

Basic Red Chile

12 dried, red New Mexico chile pods, of the desired heat level
36 oz of water
1/2 TSP salt
2 or more cloves of garlic
1/2 TSP oregano
2 TBSP vegetable oil
2 TBSP flour

Remove stems and seeds from chiles and rinse the pods. Soak the pods in warmish water for about
3 minutes or until soft, then rinse again removing any remaining seeds, and also, remove the veins.
Put the chile pods into a saucepan, and cover with the water. Bring to a boil, cover, and let simmer for
about 20 minutes. Remove pods to a blender or food processor, along with half the cooking water.
Add the salt, garlic and oregano, and process the chiles until smooth. Heat oil in a skillet on medium heat.
Add the flour and stir until it's golden brown. Remove from heat and add the blended chile to the flour,
stirring well, and making sure any lumps dissolve. Return to the heat and combine the remaining cooking
liquid, slowly, into the chile, to achieve a tomato sauce kind of consistency. Simmer for around 10 minutes.
More water can be added for a thinner consistency, or for thicker sauce, use less water.
This sauce is used in many different New Mexican/Mexican recipes, and can also be used over, under,
and between anything else. Red chile is especially good with pork dishes, in my opinion!!!

This is from Jerry, in Georgia. He fixed this for the Douglasville, GA Chili Cook-Off, October 25, 2002.
If this doesn't cure what ails ya on a cold winter evening, I don't think there IS a cure!!!

Jerry's "Bucket of Chiles" Chili (13 chiles)

INGREDIENTS FOR 8 SERVINGS:

1 tablespoon cumin seeds, ground

1 teaspoon coriander seeds, ground

4 ancho chile, dried 2,500-3,000

1 guajillo chile, dried 5,000

1 mulato chile, dried 2,500-3,000

1 california chile, dried 1,000

2 pasilla chiles, dried 2,500

1 arbol chile, dried 15,000-30,000

1 pequin chile, dried 75,000

1 chipotle chile, dried 30,000-50,000

1 cayenne pepper, dried 30,000-50,000

1 pound large jalapenos, cored, roasted and skinned (Poppers)

4 jalapeno pepper, seeded, cored and minced 2,500-10,000

3 serrano chiles, minced (for heat)

4 serrano chiles, seeded and minced 5,000-23,000

2 anaheim chiles, roasted, seeded and diced 1,000-1,500

1 poblano chile, roasted, seeded and diced 2,500-3,000

1 medium (1/2 pound) yellow spanish onion, finely diced

1 stalk large celery, diced

1 can (14 ounces) Italian diced tomatoes

1 bottle dark Mexican beer

2 tablespoon golden tequilla

1 cans beef stock (14 ounces)

2 cups water

1/4 cup coffee

1 tablespoon garlic, minced

1 pound ground chuck shoulder, coarse

2 slices lean bacon, cut crosswise into thin matchsticks

1/4 tablespoon corn oil

1/8 teaspoon rosemary

1/4 teaspoon crumbled sage

1/4 teaspoon oregano

INSTRUCTIONS:

Using coffee mill, grind all dry spices into powder. Rinse dried chiles. Cut off stems and slit
each chile open to remove stems and seeds. Add to blender.

Add powdered spices to blender.

Add beef stock, coffee and water to blender.
Puree to a smooth consistency. Strain out pulp.

In stockpot brown beef, then brown bacon, then brown ham with corn oil.
Cook over moderate heat until the fat is rendered and the bacon is golden.

Remove stem, seeds and core of 4 serrano chiles.

Remove stem and mince 3 serrano chiles with core and seeds.

Add onions, celery, serrano, jalapeno, poblano and Anaheim peppers to stockpot.
Cook, stirring frequently until onions and celery are softened.

Add tomatoes and chile/spice puree.

Simmer covered over low heat, stirring occasionally for 4 hours.
Adjust consistency with additional water.

Last two hours, add beer and tequilla.

Increase heat by adding more pequin, cayenne and arbol chiles and
adding seeds and white membrane of serranos and jalapenos.

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SweetFreedom Farm Home	Gifts and Notions
Planting Information	My Horses and Stories
Dried Chile Products	Other Critters on the Farm
Herb Information	Spices
Agricultural Disclaimer	Recipes
Pottery	Powdered Products

Sweet Freedom Farm