Posted at 12:42 pm , on September 25, 2020
There are recipes that I’ve collected over the years that I have tucked away. Along with my hand written recipe cards and favorite cookbooks, I have kept some old magazines that have tried and true recipes that are like an old friend. I pull them out from time to time and the other day I came across an old Good Housekeeping magazine from March, 1988. On the cover is Elizabeth Taylor and one of the articles is on the International Hamburger Cookbook with recipes from countries around the world. I tried several of their recipes but the one that stands out is the Spanish Beef and Potato Pie. Throughout the years I’ve made this dish many times but I’ve added a New Mexican twist with roasted red and green chiles, often called Autumn roast, and seasoned with a green chile salt blend. It’s so delicious and makes a complete meal. Just yesterday Joe and I went to Sichlers and got some red and green chile. They roasted it separately but within the green batch there were several chiles starting to turn red. I was so happy to have a batch that I could freeze together for an Autumn roast blend. And the roasted red is so good this year, a bit hotter than the green but with that hint of sweetness that makes it so perfect. Earlier in the season we picked up a small amount of green chiles so I am beyond myself with the good fortune of having a variety of roasted chiles to experiment with. Hope you enjoy this NM Inspired Spanish Beef and Potato Pie, it is delicious, I promise!
Posted at 12:41 pm , on September 18, 2020
Some of the best gyros I’ve ever tasted were from our time in Detroit and Kansas City. We moved to from Albuquerque to Detroit in 1990 where I got to see where Joe grew up in the great state of Michigan. At that time we had two little boys under the age of 3 years old and didn’t get to eat out much. One time Joe surprised me with tickets to go see the Detroit Red Wings play hockey. Growing up in New Mexico I knew nothing about hockey but the experience was thrilling and I immediately became a fan. Joe Louis Arena was located downtown and we would park and ride the people mover transportations rails to get to the arena. Greektown which had some amazing food was located on one of the people mover stops so we would park there and grab a bite to eat before heading over to the game. If you are ever in Detroit and need a great place to eat, visit Olga’s Kitchen or any one of the great restaurants in Greektown. We also had some great Greek food in Kansas City. I loved the gyros at Mr. Gyros which was one of our frequent haunts in KC. One thing about Mr. Gyros is that the servings are huge and everything tastes fresh. This year has been challenging at best to find those those “little known” restaurants here in Albuquerque, especially not being able to sit down and experience a meal indoors. We rarely go out except for takeout and I haven’t found a great Greek restaurant yet to recommend here in ABQ. I’m sure it’s out there, I just haven’t found it! Sorry for the long story but I have been craving a gyro which always brings back memories. I went with grilled chicken gyros which tasted so good with homemade warm flat breads wrapped around Greek and lemon seasoned chicken. The marinade made the chicken tender and juicy. With some tzatziki sauce and freshly sliced tomato and red onion it was one of the tastiest wraps I’ve ever had. I’m a tough critic when it comes to gyros and this one is one of the best!
Posted at 3:11 pm , on September 11, 2020
One of the first things I learned about Joe is his love for cajun/creole food. I didn’t grow up with it and neither did he but his family traveled quite a lot and he had opportunities to experience many different cultures and local flavors. He always remembered the spicy flavors of New Orleans as one of his favorite trips. Joe and I went to New Orleans a few years back and we sampled many of the delectable dishes that the locals enjoy. The etouffee was so memorable and one of the best things I ever ate. To make it easier on myself and anyone else who is intimidated with cajun or creole cooking I broke the recipe down into 3 parts. First I started by making the broth earlier in the day. Once the roux and stew/gravy comes together it should simmer for 20 minutes giving sufficient time to make the rice. And lastly the shrimp was cooked separately which only took a few minutes from start to finish and was ready at just the right time to top the bowl off. I found that the shrimp was cooked perfectly and did not overcook as it might have if simmered in the gravy for a longer period of time. I thought it was visually appealing with the layered rice and etouffee gravy topped by the shrimp. As with most dishes that have a spice blend the flavors develop over time. The first bowl needed a little kick so I added a sprinkle of cayenne pepper, however when we had leftovers the next day, all the flavors had time to meld together and it tasted even better.