RECIPES

Great Food from our trip....

Howdy's Southwest Slow Cooking

Chile Verde   Makes 6-8 serves.

Ingredients:

1 tbspoon vegetable oil

1 large chopped onion

2 pounds lean, boneless pork, cut into 1/2 inc cubes

3 tabspoon all purpose flour

1 teaspoon ground cumin

3 cloves garlic crushed

15 green chiles, roasted, peeled, seeded and chopped

1 teaspoon salt

1&1/2 cup chicken stock

sour cream

Heat the oil in a frypan and saute the onions over medium heat until lightly browned about 4-5 mins. Add the pork to the onions and cook until meat is no longer pink. Slowly add the flour to the pork and onions, stir, and cook until meat is browned. Add the meat mixture to the slow cooker with the cumin, garlic, chiles, salt and chicken stock. Stir, cover and cook on low for 5-6 hours.

If the Chile Verde is not to desired thickness, in a separate bowl stir together 2 tablespoons of flour and 2 tablespoons of cold water and add the mixture to the stew. Stir and let cook for 30 mins. Repeat if necessary. Top with sour cream and serve with warm tortillas.

This receipe can be doubled and the chicken stock should be reduced.

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SOUTHWESTERN WHITE CHILI

1 CUP CHOPPED ONION

4 CLOVES GARLIC, MINCED

2 TEASPOONS GROUND CUMIN

1 TEASPOON DRIED OREGANO, CRUSHED

¼ TEASPOON GROUND RED PEPPER

3 15.5-OUNCE CANS Great Northern beans, drained and rinsed

2 4-ounce cans diced green chile peppers

4 cups chicken broth

3 cups chopped cooked chicken

2 cups shredded Monterey Jack cheese (8 ounces)

Dairy sour cream (optional)

Canned diced green chile peppers (optional)

1. In a 3.5 to 6 quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans, 2 cans red chile peppers, broth, and cooked chicken.  Stir to combine.

2. Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3.5 to 4 hours.  Stir in the cheese (for the last hour) until melted.

3. Ladle the chilin into 8 bowls.  If desired, top with sour cream and sprinkle with additional chile peppers.

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Homemade Hollandaise Sauce

4 egg yolks
2 T. fresh lemon juice
1 T. water
1/8 tsp salt
Pinch of cayenne pepper
2 pinches of freshly ground white pepper
16 T. (2 sticks) melted butter

In a heatproof bowl set over a pot of barely simmering water, combine egg yolks, lemon juice and water and whisk constantly until the mixture begins to thicken, then continue whisking about 1 minute more; remove bowl from over pan as soon as mixture thickens.  Add salt, cayenne pepper and white pepper.  Using a stick blender with aerator attachment, blend mixture while slowly pouring in melted butter in a thin stream until incorporated, about 2 min.  Taste and adjust seasonings.  Cover and keep warm over very low heat until ready to serve.  Makes 2 cups.
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Phantom Ranch, Bottom of Grand Canyon, Beef Stew

Phantom Ranch, Beef Stew

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Here is the converted recipe for normal folks ie 4-6 servings:

TURN BURNER TO MEDIUM HEAT. HEAT A HOT DUTCH OVEN UNTIL HOT. ADD THREE (3) POUNDS OF CUBED STEW BEEF AND SIMMER UNTIL LIQUID BOILS OFF AND A DARM SCUM FORMS.

ADD:

1 COARSE CHOPPED ONION
¼ COARSE CHOPPED CELERY STALK
2 tablespoons OF BURGUNDY WINE
2 tablespoons OF RED WINE VINEGAR
2 tablespoons OF BEEF BASE
2.5 cups OF WATER
1 Teaspoon FRESH GROUND PEPPER
½ Tablespoon GARLIC POWDER
½ Tablespoon THYME
½ Tablespoon WHOLE OREGANO
½ Teaspoon GROUND CLOVES
1 Teaspoon FRESH BAY LEAVES (or 1 leaf)

SIMMER FIVE HOURS.

THEN ADD THE FOLLOWING INGREDIENTS.

2 16oz CANS OF GREEN BEANS
1 16oz CAN OF CARROTS
3 lbs IRISH POTATOES (or 3 cans)
1 16oz CAN OF WHOLE CORN

BRING TO A BOIL. TURN BURNER TO SIMMER AND ALLOW TO COOL.

THICKEN WITH CORN STARCH. STIR INTO STEW. KEEP ON LOW UNTIL SERVING TIME.