Beef or Chicken Stock

 I saw this recipe on the web from a guy named Glen. It makes good broth/stock without a lot of drama.

Ratio by weight:

100% chicken bones, raw or beef bones (with bits of meat)

150% water 

25% onions, chopped

12% carrots, chopped

12% celery, chopped

.5% black pepper corns

.5% salt

1-2 bay leaves

Example amounts:

1 Kg chicken

1.5 L water ( 1 Kg)

250 g onions

120 g carrots

120 g celery

5 g pepper corns

5 g salt

Method:

Broil the bones to get a little browning on the surface.

Preheat oven to 180ºF - 190ºF

Place the bones in an ovenproof stockpot and cover with water.

Quickly bring the water temp up to 200ºF on the stovetop.

Do not bring to a boil!

Skim off any ‘foam’.

Place pot in oven and leave for 4 or 5 hours.

Add onions, carrots, celery, salt, and pepper to pot 

(plus any other aromatics you might like).

Return to oven for another 1-2 hours.

Strain the stock through fine cheesecloth, cool and store.

Category: beef chicken broth stock

Chile Beans

 This was a recipe i've been wanting to add here foe some time. It's a New Mexico standard and we ate it at the 2025 Family Reunion. I compared and contrasted a bunch of online recipes and came up with this which is quite tasty.

Cook in crock pot. High for 6 hours or so. 

• 2 cups dry mixed beans (or just pinto beans)
• 3 cups water
• 2 tsp beef base
• 6 oz hamburger
• 3 cups beef broth
• ½ large yellow onion, peeled, whole

When the beans are soft, add these ingredients

• 3 cloves garlic, peeled and whole
• 1 1/2 Tbsp NM red chile powder (this has no oregano, onion or garlic. just ground dried chiles)
• 1/2 tsp dried celery flakes
• 1 tsp Mexican Oregano
• 1/4 tsp Whole Comino
• 1/4 tsp black pepper
• 1 oz Bourbon or brandy

• Salt when done, 1/2 tsp but taste and adjust

Cook on high for another 30 minutes until the flavors merge

Sous Vide Pork Ribs

 I did these for the family reunion July 2025. In that case, I seasoned the ribs, put them in sealed bags and cooked in the Sous Vide until done. Then I let them cool and put them in the freezer. I had most of a big ice chest of frozen ribs and took them to the reunion. They just had to thaw and grill over fire for a couple of minutes. Warm and seared, we ate them with Cherry Habanero glaze mostly.

The base recipe came from: https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab by J. Kenji Lopez-Alt

Prep - 10 mins

Cook - 13 hrs

Active- 60 mins

Marinating Time - 4 hrs

Total - 17 hrs 10 mins

Serves - 4 servings for big eaters. 8 regular people. 

Ingredients 

For the Spice Rub:

• 1/3 cup paprika
• 1/3 cup dark brown sugar
• 1/4 cup kosher salt
• 1 teaspoon Prague Powder #1 (optional; see note)
• 2 tablespoons whole yellow mustard seed
• 4 teaspoons freshly ground black pepper
• 2 tablespoons granulated garlic powder
• 2 Tablespoons dried thyme
• 1 1/2 Tablespoon Smoke Powder
• 1/2 teaspoon red pepper flakes

For the Ribs:

• 2 whole racks Baby-Back or  St. Louis–cut pork ribs

For the Spice Rub: 

Working in batches, combine the paprika, brown sugar, salt, Prague Powder (if using), mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.

Prepare the Ribs: 

Remove the papery membrane on the back of the ribs, using a paper towel or kitchen towel to grip it and pulling it away in one piece. Divide each rack of ribs into three to four portions, with three to four ribs per portion, by cutting through the meat in between the ribs. Rub ribs generously on all sides with the remaining spice rub mixture. (Set aside 3 tablespoons spice rub if making dry-style ribs.)

Place individual portions of rubbed ribs in vacuum bags. (Fold over the top of each bag while you add the ribs so that no rub or pork juices get on the edges of the bags, which can weaken the seal.). 

• add 1/2 oz Jim Beam or other bourbon

Seal the bags, transfer to refrigerator, and let rest for 4 to 12 hours.

When Ready to Cook: 

Set your precision cooker to 165°F for extra-meaty ribs.

Add ribs to the water bath and cover it with a lid, aluminum foil, or table tennis balls. Cook for 12 hours at 165°F. Transfer cooked ribs to a large bowl of water filled with ice to chill thoroughly. Ribs can be stored in the refrigerator at this stage for up to 5 days before finishing. Or store in the freezer for a few weeks. 

To Finish Dry-Style in the Oven: 

Remove ribs from vacuum bags and carefully pat dry with paper towels. Rub with remaining 3 tablespoons spice rub. Adjust oven racks to upper and lower-middle positions and preheat oven to 300°F (150°C). Line 2 rimmed baking sheets with aluminum foil and place a wire rack in each. Divide ribs evenly on racks, facing meat-side up. Transfer ribs to oven and cook until a crusty bark has formed, about 40 minutes. Serve.

To Finish Dry-Style on the Grill: 

Remove ribs from vacuum bags and carefully pat dry with paper towels. Rub with remaining 3 tablespoons spice rub. Light one-half chimney full of charcoal (about 2 1/2 quarts of coals). When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium heat setting, cover, and preheat for 10 minutes. Scrape the grill grates clean with a grill scraper, then oil the grates by holding an oil-dipped kitchen towel or paper towels in a set of tongs and rubbing them over the grates 5 to 6 times. Place the ribs, meat-side up, over the cooler side of the grill. Cover and cook until ribs are heated through and dry to the touch, about 15 minutes. Transfer ribs to hotter side of grill and continue grilling, turning occasionally, until a crusty bark has formed, about 10 minutes. Serve.

Special Equipment 

Sous vide precision cooker, spice grinder, vacuum sealer, charcoal or gas grill (if finishing on the grill), 2 rimmed baking sheets and 2 wire racks (if finishing in the oven)

Notes 

Prague Powder #1, a curing salt, can be added to give the ribs a red "smoke" ring. You can order it online.

Cherry Pie

 I have a very private friend I’ll call Ms L. She has quite a fondness for cherry pies. So I’ve worked up this cherry pie recipe which is really good.

It takes a double crust so I usually just buy one of the premade ones at the grocery store. You can use my crust recipe but use brandy or vodka with cherry pie. https://flatlandfood.blogspot.com/2014/08/peach-pie.html

I’ll assume you have the raw bottom crust in a 9” Pyrex pie pan or a 10” cast iron skillet. 

Preheat  oven To 400° F

Mix the following in a mixing bowl:

• 16 oz dark sweet frozen cherries (from the frozen fruit section in the grocery store)
• 1 21 oz can cherry pie filling (I use the premium one with sugar, no corn syrup and more cherries)
• 1/4 lb dried sour or tart cherries
• Optional. 1/4 lb fresh cherries. Washed, pitted and stems removed. 
• 1 Tbsp lemon juice. (The juice of a large or 2 small lemons)

Stir well and spoon into the pie crust. The canned pie filling will provide all the sugar that you need for this recipe. I assume that some people may want to add more sugar. I like it with less sugar and more tart cherry flavor. 

If you overfill, some will run over during cooking. If you use too little, you will waste the extra cherry mixture that you have to throw away. Choose wisely. 

Hide the following in the cherries. They will need to be stuck into the filling as it sits in the lower crust.

• 2 cinnamon stick broken in half (4 pieces)
• 2 Tbsp cold butter cut in 4 pieces

Now add the top crust. I like a lattice. 

Sprinkle top crust with

• Granulated sugar 

Cook at 400 F for 10-12 min. Don’t let it over brown. 

Reduce heat to 350 and cook 20 more minutes. We just need to cook the crust and get the filling hot. 

  

Serve.

Note: do not let your guests eat the cinnamon sticks. You can remove them before serving. I usually just warn the guests that the cinnamon sticks aren’t very tasty and to be careful not to eat them

Mew Mexico style Turkey Green Chile Posole

If you use the dried posole, like I do, you have to get it ready first.

My recipe (New Years Eve 2023-24)

 New Mexico style Turkey Posole Verde as opposed to the style in many recipes from Mexico or Texas. The difference is that we don’t use tomatillos in New Mexico and seldom garnish with pickled cabbage or radishes.

Prepare posole:

• 1 cup dried posole

1) wash and drain

2) soak for 2 hours in tap water 

3) drain off water

4) in a small saucepan, simmer on low heat for 3 hours in …

• 3 c chicken broth

When posole has blossomed, prepare this in a large pot:

• 2 Tbsp oil
• 1/2 of a large onion chopped (3” onion)
• 4 garlic cloves chopped 
• Pinch of salt

Sauté until translucent. Then add these spices to cook a bit and enhance the flavor. Incidentally, it smells great:

• 1/4 tsp comino
• 1 tsp mexican oregano flakes
• 1/4 tsp black pepper
• 1/2 tsp celery flakes (or chopped leaves)

Stir for 20 secs until the fragrance peaks. 

Add posole and chicken broth mixture to the pot.

Now add the Turkey without the turkey bones (you decide the heat of the green chile). The total weight of turkey is 2 lbs or use all the meat from a good sized rotisserie chicken):

• 1 turkey breast meat already cooked and cubed
• 1 turkey thigh meat already cooked and cubed
• 24-32 oz frozen and thawed green chile or freshly roasted
• Add liquid to cover (approximately 3 c chicken broth)
• (Optional) 1 tsp beef base/boullion

Simmer until all the flavors join and the posole is tender 

Note: you can use canned posole or even hominy in its place. Hominy is too soft but works in a pinch. Just sauté the vegetables and add the drained can with some chicken stock. Then the meat and chile. It saves 3 hours but isn’t as tasty. 

Grilled Chicken Wings (Marinated)

This is a recipe for about 7 wings. It scales well if you have more or less. None of the quantities are particularly important in the marinade.

Combine the following in a bowl large enough to hold all the wings. You can use a large ziploc bag if you want instead.

• 3 T coarse salt
• 1/4 c sugar (white or brown)

• 2-3 inches sliced raw fresh ginger (no need to peel)
• 1/2 bulb fresh garlic (or 5-6 bulbs whole) chopped coarsely with "paper" mostly removed
• 2 bay leaves

• 1 T whole star anise (I measure by using the crunched ones in the bottom. Or crush the whole stars. Or use 4-5 whole stars.)
• 1 tsp whole allspice
• 1 tsp whole white pepper (or use whole black peppercorns)
• 1 tsp whole coriander
• 1/2 tsp mustard seeds
• 1/2 to 1 tsp crushed red pepper

• 1/2 c bourbon (I use Jim Beam. Its inexpensive but full of bourbon flavor.)
• 1/2 c tap water
• 1/4 c white vinegar (or some other type)

Microwave the contents for about 3 minutes. It should reach a temp of about 180 F but not boil.

Add enough ice to cool the liquid

Add

• 7 chicken wings - these are whole, 3-section wings with the tip, optionally, removed.

Marinate for at least 20 min. An hour is better but don't leave it out long enough to warm up to room temp. If you are going to leave it longer, and up to overnight is ok, it should be in the refrigerator.

While you wait for this, you can make the "rub" which is just a dry coating you sprinkle on the wings before grilling.

Here's the problem. Right now, I have forgotten what I put in the rub. So you are left with some choices.

1. Choice 1: just use some salt and pepper on the wings when you get them out of the marinade and dried
2. Choice 2: Salt and pepper and some dry, whole thyme
3. Choice 3: Some combination of the stuff I use which I will fill in here someday. Its made of, typically, salt, black pepper, white pepper, paprika, granulated garlic, powdered mustard, thyme, powdered NM chile, cumin, mexican oregano, cayenne

Remember to keep washing your hands here. Try not to spread the chicken "juice" around your kitchen if you can.

1. Remove the wings from the liquid
2. Squeeze them to remove extra liquid
3. Pat dry with paper towels (which you quickly pop into the trash)
4. Sprinkle with the "rub" on both sides.
5. Let set for 5 min before cooking on the grill.

Every grill is different, I find I like to turn the heat down at first and cook the wings about 5 min on each side. Then I turn it up and get a crispy on the outside. If you measure with a thermometer, 160-180 F is a good temp for wings. It sounds really hot but works.

Rest the wings for 5 minutes before eating

Eagle Brand Lemon Pie

 From my Mother. She would make this pie for me. Then my sister got old enough and would make the pies for me. Then my daughter got old enough and makes them for me. It’s tied for my favorite pie.

Use the crust recipe below or use a premade crust from the grocery  

Graham Cracker Crust

• 1 1/4 c graham cracker crumbs (about 8 or 9 full crackers)
• 3 Tbsp sugar
• 1/4 c butter melted (or maybe add one more Tbsp)

Crush graham crackers with a rolling pin in a large ziplock bag OR use a food processor. 

Add the sugar and stir. Add the melted butter and stir until butter spreads throughout

Pour mixture into a dry pie plate. Spread evenly and use a flat bottom cup or glass (1 c metal measure works) to press together and flatten. Scooch it up around the edges to complete the crust. 

Bake at 325° for 13 min and/or until lightly brown. It will start to smell good when it’s done. 

Pie Filling

Spread in shell

• 1  crumb or baked 8” pie shell (store bought or as above)

• 1/2 c lemon juice (about the juice of two large lemons)
• 1 tsp grated lemon rind or lemon extract 
• 1 1/3 c. (1 14 oz can) Eagle brand milk (sweetened condensed milk)
• 2 eggs separated 
• 1/4 tsp cream of tartar
• 4 Tbs sugar

Instructions

Filling: Combine lemon juice and lemon extract (or lemon zest); gradually stir in Eagle brand. Add egg yolks and stir until well-blended. Pour into chilled crumb crust or cooked pastry shell. 

Irregular surface

Topping: Add cream of tartar to egg whites, beat until almost stiff enough to hold a peak. Add sugar gradually, beating until stiff but not dry. Pile lightly on pie filling. Bake in slow oven (325° F) until lightly browned, about 15 min.  

Cool on a rack. 

You can eat it at room temperature but it’s best served chilled in the refrigerator.