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. 

Bertha’s Meat, Rice and Tomatoes

There are so many rice and meat dishes where you start by frying the rice. Then you add broth and meat. Jambalaya, Arroz con Pollo, Spanish Saffron Rice and Mexican Rice to name a few. 

This is a very simple one I got from an Hispanic lady from a long time ago. Can you guess her name?

Feeds 2 or 1 hungry persons. 

Use a large skillet or Dutch oven on med heat. 

• 2 Tbsp olive oil (and/or butter)
• 2/3 cup rice

Sauté until rice just begins to brown and add

• 1/2 lb ground beef

Brown the beef and then add

• 2/3 c water

Simmer on low for 10 min.

Add

• 1 - 14 oz can diced tomatoes
• 1/4 cup brandy

Simmer 20 min until rice is soft and add

• Salt
• Pepper
• Garlic powder
• 1 tsp chopped parsley 

Simmer 2-3 more minutes.

Serve

Lasagna

Here is the outline for making lasagna. I just reread it and it’s totally disorganized as a recipe. But it does work as a tutorial of sorts on choices for lasagne. 

If you want something a bit more prescriptive, this is a great recipe https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/ and if you Google “worlds best lasagna” you will find videos and comments for the Allrecipes.com” recipe. 

Now! You have to prepare these parts and then layer them in a casserole dish with noodles covered with cheese on top:

Pasta

Sauce

Grated Cheese

Cheesy Filling

Meat (optional)

Vegetables (optional) but you need either meat or vegetables

The Parts

• Pasta 
• I usually make the pasta. For one large lasagna, I use about 500 grams of flour, 5 large eggs, 2 tsp olive oil, and 1 tsp salt. When you make it you might need to add a little flour or water to adjust the consistency for the pasta machine. I use 2/3 all purpose flour and 1/3 semolina flour. Don’t roll them out too thin. My machine has 1 as the thinnest. They seem to work well at 3. If you prepare the noodles ahead, you will need to cook them in boiling water. If they are very fresh, I just put them in uncooked.
• You can alternatively use a pound of lasagna noodles which will need to be prepared according to the package. Remember to cook them less than for other types of pasta as they will be cooking in the lasagna for an additional time.
• Sauce - you can use the sauce recipe In this food blog but be sure to add a tsp of whole fennel seeds. Alternatively, some pre-prepared tomato sauce from the grocers.
• Grated cheese - You will need 8-12 ounces of grated mozzarella though some can be substituted with fresh mozzarella chunks. You will also need a few ounces of grated parmesan or similar cheese finely ground.
• Cheesy filling 
• Some people like to use a white sauce made with olive oil, flour, cream and parmesan cheese. Make it thicker than you would for a gravy or sauce.
• Or stir together some ricotta or cottage cheese, chopped spinach, chopped herbs (basil and parsley are my favorites), garlic powder (not garlic salt) and some parmesan cheese.
• Meat - My favorite, if I’m using meat, is half italian sausage and half hamburger.
• Vegetables - Squash is my favorite for lasagna. I don’t like to mix meat and vegetables. You can also use spinach, eggplant, mushrooms or your imagination. (It is best to steam the vegetables or roast them to reduce the water in them. If you don’t, your lasagna willl be too soupy.)

Assembly

I use a large casserole dish, bigger than a standard 9x13 inch. You can use any size you want. You will need to do multiples if smaller. I suggest you just make one and then make another for the freezer if you have ingredients left.

1. First you spray some oil on the pan to make it easier to clean and easier to get the lasagna out.
2. Then you need a layer of sauce. Start with a 1/2 cup and add a little if it doesn’t spread over the whole bottom.
3. Then you need the bottom layer of noodles. Use the ugly noodles for the bottom. There are always some that get broken in the box or in the preparation. You want to completely cover the bottom of the dish from side to side and end to end. Overlap if it helps fit them together but there is no true need to overlap the inner layers of noodles.
4. Add a second layer of sauce.
5. A meat or vegetable layer is next. Spread it evenly over the saucy noodles. Make sure every slice that gets cut out of the finished lasagna will have its fair share of meat.
6. Spread a sprinkling of grated mozzarella (or small chunks of fresh mozzarella) over the meat or vegetables.
7. Add another layer of noodles. After adding a noodle layer its a good time to pat down the whole surface to level it and ease the air out of the lower layers. Make it compact but not pressed too hard.
8. Add another very thin layer of sauce. All these sauce layers should be thin.
9. Now we need the layer of cheesy filling. It doesn’t matter which type you use. That’s why the sauce needed to be thin underneath it. Spoon it around and then spread carefully to an even thickness. Again the filling needs to go from side to side and end to end.
10. Cover with a layer of noodles. If you choose, this could be the top layer so make the noodles pretty here. Use your largest pieces. Cut them to fit right to the edge of the dish. You can run them the long way or across the dish. That doesn’t matter. Try to not leave gaps between the noodles or around the edges. (If you choose to add more layers, no need to keep the noodles so neat.)
11. Now you need to make some choices. If your pan is deep enough you might be able to add a layer or more. These layers are your choice. You put some sauce first and then fillings on top of the previous layer of noodles. Sprinkle a bit of grated mozzarella (or chunks of fresh mozzarella) and then cover with noodles. That’s a layer. You can add another layer of meat, or vegetables. I like a layer with cooked spinach. Squeeze out the juices. Spread it evenly. Don’t forget sauce below and mozzarella above the spinach but under the noodles. Pat down every layer of noodles to keep the contents of the dish compact. You can double up any of the types of layers if you have room in the pan. Want more meat? Add another layer. Want more noodles? Add a layer with only sauce and grated mozzarella. 
12. Do not over fill the dish. You need a minimum of 1/4 inch left empty at the top of the dish so it won’t overflow in the oven.
13. On top of the last layer of noodles spread a bit of sauce and then some grated cheese. Cover with grated mozzarella. A few chunks of fresh mozzarella here and there look nice and taste good. On top of the soft cheese I always grate a bit of parmesan over the very top. I sprinkle a bit of dry basil after that to make it prettier.
14. Use a lid if the dish has one. Mine don’t so I use some foil. Ive found a few whole olives will help keep the foil away from the cheese. It also helps avoid sticking if you spray oil on the inside of the foil.
15. Option: At this point you can keep it in the freezer or refrigerator for a while. Use good sense and don’t leave it too long. Also don’t forget to thaw before cooking. A full lasagna takes a long time to thaw. If it’s cold or frozen when you put it in the oven, it will take a lot longer to cook.
16. How to cook it? Again there are choices. What you want is to have the entire contents of the dish visibly simmering as viewed from the sides. That lasagna will be done. To be more precise, I put a newly made, non-refrigerated, non-frozen lasagna in a 350 degree oven for about an hour. Then I remove the foil and let the cheese get a little browning. It may need more time but nothing in there is raw or inedible so all we really need is for it all to be hot and the cheese to melt.

The Meat

• 1 lb italian sausage - mild, sweet or hot, skin removed if any
• 3/4 to 1 lb hamburger - any ratio you like to use as we will drain the oil after cooking

In a skillet on a medium burner, brown the meat. I brown in two batches to make sure all the meat can get cooked.

Remove with a slotted spoon and drain on paper towels. Discard the oil left in the pan.

Set aside until ready to assemble the lasagna. (Refrigerate if you need to do this ahead of time.)

The Cheesy Filling

Stir together in a medium mixing bowl:

• 16 oz ricotta or cottage cheese (I prefer the latter, large curd)
• 2 Tbsp fresh parsley - chopped
• 1 egg - beaten
• 1/4 cup finely grated parmesan 
• (optional) 1/2 tsp garlic powder (not garlic salt)

Store in the refrigerator until ready to assemble the lasagna.

The Squash

If you are using squash in the lasagna, you will want to cook it first. I like zucchini or the small grey squashes called calabasita around here. You can steam it, sauté it, broil it on a cookie sheet in the oven or air fryer or boil it. My favorite way is to steam it. The issue we have is that raw squash has a tremendous amount of water in the tissues. If you put raw squash in a lasagna it will end up as soup after cooking.

Slice into rounds:

• 2 or 3 medium (1 1/2 to 2 inch diameter) zucchini - 1/4 inch slices
• a pinch of salt and pepper sprinkled over squash

Add some water in a pan and put it over heat. Use the steamer of your choice and fill it with the sliced zucchini. (Other soft squashes work. I haven’t tried the harder squashes.)

Set aside for use during assembly. Refrigerate if that’s going to be a while.

The Spinach

Sauté in a skillet (perhaps the one you used to brown the meat once the oil is discarded):

• 2 Tbsp olive oil
• spinach - 2 bunches of fresh spinach or equivalent amount of bagged up spinach leaves OR a package of frozen spinach.
• Optional - 3 peeled whole garlic cloves (not chopped)

Cook until the spinach is softened and has cooked off the liquids

Spread on paper towels or drain in a sieve.

Again, set aside for use during assembly. Refrigerate if that’s going to be a while.

The Sauce

We need about 6 cups tomato sauce with onion, garlic, basil and fennel. Other spices are ok. This can be homemade and there is a recipe in this food blog that only needs a tsp of whole fennel added to work. A jarred or canned marinara type sauce will work too.

Six cups will allow some to be served with the finished lasagna to pour over the top of your slice.

Link https://flatlandfood.blogspot.com/2010/12/tomato-sauce-for-pizza-spaghetti.html

The Pasta

Make your own pasta or buy lasagna noodles. About a pound will be needed.

Nancy’s Cranberry Salad

Nancy got this from Ma Wilson, Nancy’s mother’s friend from Janesville Wi in the 1950s

First you freeze whole cranberries and grind in a food processor until there are no large chunks. It may take several batches as you can easily double the recipe.

• 1 lb pkg whole cranberries (save all juice, ground frozen)
• 1 cup sugar

Stir together and let stand overnight

The next day. Heat water almost to a boil and dissolve gelatin in it. 

• 1/3 cup water
• 1 pkg knox gelatin

Dissolve. Pour over cranberry & sugar mixture and stir well

ADD:

• 8 oz can crushed pineapple, 
• 6 oz Chopped Nuts (optional)
• 1/2 pkg miniature marshmallows (or more if desired)

Mix above together well and FOLD in

• 1 carton cool whip (or more if desired)

If not sweet enough you may add more sugar.

Serve chilled

Can be frozen and used later. 

Roy Choi's French Onion Soup

I saw Roy Choi show Jon Favreau how to make this on "The Chef Show" on Netflix.

Be careful to cook the onions down slowly creating more of a jam than a pile of onions. It takes about an hour to do the onions right

Use a large stock pot or 5 qt sauce pan. Coat bottom of stock pot with a layer of 

• 3 Tbsp olive oil 

and heat to medium-low. 

• 5 large yellow onions - slice in half, peel and then thinly slice across grain

Toss in an onion slice and look for active bubbling but not frying. Dump all onions into pot and increase to medium heat. Stir occasionally not allowing onions to fry or brown too quickly. This part can take an hour. Do not stir too often, some fond should form on the bottom of the pot by the time the onions are cooked. 

During this time, when onions become translucent and begin to break down add a little

• Kosher Salt
• Black Pepper

Continue stirring occasionally until the onions break down even more, then add 

• pat of butter. 

If liquid fats (olive oil and butter) bubble too far above the surface layer of onions, drain some of the liquid and add back to broth later. Continue stirring occasionally until onions break down to become light to medium brown and slimy. Increase heat to high. Move onions to one side and add 

• 1/2 cup brandy

to deglaze. Scrape up fond with spatula and mix into onions. Apply a light coating of 

• 2 T flour

to onions, just enough to add structure. Add 

• 2 qts beef stock
• 2 bay leaves
• 4 thyme sprigs

bring to boil. Lower to a simmer for 30 minutes.

Crispy Bread

Sourdough bread

Olive Oil

Kosher salt

Preheat oven 400 F.

Place sliced bread on baking sheet and sprinkle generously with olive oil sprinkle with kosher salt. Bake until golden brown 12-15 minutes.

Serve Soup

Toppings

Emmenthaller or baby Swiss

Gruyere

Parmesan

Place two slices of crusty bread in an oven safe bowl or tiny cast iron skillet and cover with soup leaving room at the top. Cover generously with cheese and place in oven under broiler until brown and bubbly. It helps to have wide slices of cheese that will catch the rim of the bowl and not sink into the soup, then the melted cheese will drip down the sides of the bowl.

From https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/soup-chili-and-stew/757308-roy-choi-french-onion-soup