Posted at 10:54 am , on December 29, 2020
Around the holidays one of the things I enjoy most is a cup of hot chocolate. Just holding a cup of hot cocoa brings a warmth and serenity especially during the cold winter days and nights. I’ve made my own cocoa mix many times but this year I varied just a bit and made some Mexican blend with a hint of red chili and cinnamon. It tastes so decadent and creamy. On the weekends I enjoy some quiet time with a good book and a cup of cocoa. If you like this pretty cup you can find it at Persephone Bakery Cafe in Jackson Hole, WY. I hear the pastries, sandwiches and coffee are to die for. It’s where Josh calls home now and is a barista by day at both Persephone Bakery and Picnic. With Covid 19 this past year we cancelled our plans to visit but fingers crossed we will make it up to Jackson Hole next summer and let Josh be our guide around the Tetons and beyond.
Posted at 9:26 am , on December 9, 2020
What’s more comforting that a bowl of steaming hot chicken noodle soup? Maybe a bowl of chicken noodle soup with roasted green chile. The steamy broth and heat of the chile gives you a cozy feeling whether you are under the weather or trying to keep warm on a cold day. I seasoned the chicken with verde seasoning to give it a little Southwest flavor and let it simmer in chicken broth for a couple hours until it was so tender it would just fall apart. Once the chicken is prepared everything else can go back in the pot with the exception of the green chile. In the time it takes to cook the noodles this soup is done. The green chile is already roasted and chopped so it can be added to the cooked soup along with a sprinkle of dried cilantro and your done.
Posted at 11:36 am , on December 1, 2020
Kansas City is home to some of the best barbeque on earth, especially their burnt ends. As many of you know Joe and I made our home in the Kansas City area for 25 years. One of the things we miss most is the barbeque and particularly the burnt ends from Joe’s Kansas City Bar-B-Que. Joe’s is by far our favorite bbq and we’ve ordered it several times since moving back to New Mexico. Yes, you can order their champion barbeque which is packed in dry ice and sent straight to your door. Each meat is smoked to perfection and vacuum sealed with a handbook of instructions on how to reheat each item, whether it be brisket, ribs, sausage, chicken or burnt ends. I successfully made smoked ribs a few years back which was a triumphant moment for me. Burnt ends would be the ultimate goal if I could pull it off. As it turned out, my oldest son Josh was home for a visit and he was a huge help. We worked together keeping the charcoal going and trying to keep the grill temperature steady while waiting patiently for the internal temperature of the beef to reach the magic number. It took a little over 8 hours to reach our goal and our burnt ends were so tender and flavorful. We smoked 6 1/2 pounds and it was gone in a matter of days. Josh and I agreed that this is our new tradition, when he comes home we make burnt ends.