Dutch Oven and Cast Iron | An Inspired Cook

Category: Dutch Oven and Cast Iron
- Hatch Green Chile, Corn and Guacamole Street Tacos
  
  Posted at 2:09 pm by NativeNM, on August 16, 2022
  Over the weekend, Joe and I spent a day in Taos, NM. We love Taos for their small town charm, the local artistry and the food! We could spend hours walking through the plaza, surrounding shops and art galleries. On Saturdays the plaza is packed with a farmer’s market, artisan breads, local crafts and music. When we started to get hungry we stopped at a food cart for some street tacos. We ordered a Carne Asada and a Poblano taco which were both amazing! The poblano tacos had a miso vinaigrette which sounded a bit strange (at least to me) but it really worked. Joe absolutely loved it and couldn’t stop talking about it so I took a picture of the menu with the intention of recreating it at home. Since it’s green chile season here in NM I thought I would use them in place of the poblano. I picked up some “Hatch” green chile and fresh corn at the market and roasted them on the grill. Then I prepped the miso vinaigrette and made a small batch of picked red onions in the morning so that they had time to marinate. With all the prep work taken care of, the tacos took no time at all to put together. My Hatch green chile had a bit more kick than the poblano version but no matter what you choose your taste buds will smile. There are so many flavors going on in these little tacos and it all comes together in a very good way!
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  Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Recipes, Red or Green, Tacos, Taquitos and Flautas | 4 Comments | Tagged Hatch Green Chile Corn and Guacamole Street Tacos, Miso Guacamole, Miso Vinaigrette, Roasted Corn, Roasted New Mexico Green Chile, Street Tacos with Chile Corn and Guacamole, Vegetarian Hatch Green Chile Tacos, Vegetarian Street Tacos
- English Muffins
  
  Posted at 12:29 pm by NativeNM, on March 10, 2022
  I had a grand idea of making breakfast sandwiches over the weekend but it didn’t start out very well. I picked up some English muffins from the store but they were so thin; they just fell apart when I attempted to separate them. At that moment I decided it was time to make my own muffins. I found a recipe that incorporated yogurt into the recipe and was so appealing that I gave it a try. After some adjustments this recipe turned out really good. As with many dough recipes, (even the ones I made in Kansas) I’m finding that I have to adjust the ratio of liquids and dry ingredients because of our high altitude and the dry desert air of New Mexico. If you are unsure of how to adjust your recipes you might try this guide: Cooking and Baking at High Altitudes by Betty Crocker. These muffins took about 2 hours from start to finish which was perfect for our weekend brunch. Our breakfast sandwiches turned out delicious with freshly made English muffins, lightly toasted with egg, cheese and bacon. They are also good with butter and jam too!
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  Posted in Bread, Breakfast, Dutch Oven and Cast Iron, Recipes | 11 Comments | Tagged Breakfast Sandwich, Egg McMuffin, English Muffin made with Yogurt, English Muffins from Scratch, Homemade English Muffins, Woks of Life
- Green Chile Frito Pie
  
  Posted at 2:59 pm by NativeNM, on March 1, 2022
  If you’ve ever had a Frito pie, most likely it’s been served in a bag or a bowl of Fritos corn chips smothered in red chile, seasoned ground beef and beans, topped with grated cheese and onion. It’s one of our tastiest guilty pleasures and when the Fritos go on sale it’s time to make Frito pies. I often wondered how it would taste with green chile and decided to give it a try. I went to the freezer for a jar of green chile sauce and found that I had used the last jar and there was none to be found. Not to worry, I always have a backup in the pantry. A jar of 505 Flame Roasted Green Chile is my go to sauce when I don’t have homemade. I used to find in it Kansas and apparently it’s marketed in many Walmart, Sam’s Club and Costco’s around the country so even if you don’t live in NM you may be able to find it in your area. The key to making a green chile Frito pie is to be generous with the green chile and add enough broth to make the texture saucy but not soupy. Pinto beans are traditionally added, however Joe isn’t going to change his ways even for tradition so I only added beans to my pie. We garnished them with lettuce, tomato, onion and grated cheese. I can’t believe I didn’t try this sooner. Green Chile Frito Pie is here to stay, we love it and I hope you will too!
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 13 Comments | Tagged Burrito Seasoning, Frito Corn Chips, Frito Pie with Green Chile, Green Chile Frito Pie, Green Chile Sauce, Ground Beef and Pinto Beans, New Mexico Frito Pie, New Mexico Green Chile Frito Pie
- Pork and Green Chile Empanadas
  
  Posted at 8:52 am by NativeNM, on February 18, 2022
  I have an admission to make, this is my first time making empanadas. They are traditional here in New Mexico that have evolved over time. Influenced by many cultures over the years you will find savory empanadas stuffed with beef, chicken or pork, sometimes with veggies and spices. And then there are the sweet empanadas filled with pumpkin, sweet potato or fruit like apples, cherries or raisins as well as other fresh or dried fruits. As I researched the history of empanadas, I discovered that there are many meat pies around the world by other names made in the tradition of their region. From our time in Kansas City we had Steak and Guiness pies at Irish Fest. Joe’s home state of Michigan is known for their Pasties. We found Peasant Pies in San Francisco while on vacation one year. Those are just a few of the meat pies that we’ve had a chance to taste, each having their own distinct flavor. I wanted my first homemade empanadas to reflect the taste of New Mexico with ground pork and green chile. They are easy to make ahead and freeze, pulling out a few to warm up and serve alongside a bowl of soup or beans. They are so tasty, I can’t wait to try a sweet version next!
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  Posted in Bread, Dutch Oven and Cast Iron, Recipes, Red or Green, Side Dishes | 6 Comments | Tagged Bueno Green Chile, Empanada Dough, Empanadas, Hatch Green Chile, New Mexico Green Chile, Pork and Green Chile Empanadas, Savory Empanadas
- Green Chile and Cheese Hominy Casserole
  
  Posted at 7:05 am by NativeNM, on November 23, 2021
  It’s almost time to celebrate Thanksgiving. There was a time when we enjoyed turkey and dressing with all the trimmings. In those days there were a lot more people gathered around our table but in the last few years it’s been just Joe and I. We’ve been trying new things, mixing a little of the traditional with some new twists. This year we settled on smoking a pork butt with red chile spices and will add some different sides to the table. One of the sides I’ve planned is Green Chile and Cheese Hominy Casserole which would be a welcome dish on any New Mexican table. It can only be described as creamy, savory and spicy. I used a soft fontina cheese along with sour cream to bind the casserole together and then topped it with cheddar cheese and bacon bits. All the ingredients are prepared in a small dutch oven and baked to perfection which makes this dish easy from start to finish. I hope you all have a festive day making new memories around your kitchen table. Happy Thanksgiving!!
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  Posted in Dutch Oven and Cast Iron, Recipes, Red or Green, Side Dishes | 3 Comments | Tagged Green Chile, Green Chile and Cheese Hominy Casserole, Hominy, Hominy Casserole with Green Chile, New Mexico Green Chile, Side Dish
- Tortellini, Sausage and Spinach with Fresh Tomato Sauce
  
  Posted at 10:39 am by NativeNM, on October 14, 2021
  When I woke up this morning it was 34 degrees! There’s a cold spell rolling through NM with snowfall in the northern mountains. But even though it was near freezing this morning, the sun is out and it feels warmer with every passing hour. With the cooler weather upon us I had a craving for a bowl of soothing pasta. I made a grocery run and picked up fresh ingredients to make tomato sauce with spinach and basil. That combined with Italian sausage and cooked tortellini made a pasta dish that was made for comfort. We had a leafy green salad with toasted bread, olive oil and dipping spices on the side. Simple yet tasty!
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  Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Entree, Recipes | 4 Comments | Tagged Italian Sausage and Tortellini, Tomato Sauce with Fresh Tomatoes, Tortellini Sausage and Spinach with Fresh Tomato Sauce, Tortellini with Sausage Spinach and Tomatoes
- Barbecue Baked Beans
  
  Posted at 9:42 am by NativeNM, on September 3, 2021
  Labor day for some signals the end of Summer and the beginning of Fall. I love grilling outdoors and this year I bought a pellet smoker which has been so much fun to smoke ribs, burnt ends and pulled pork. So now I thought it would be fun to focus on one of our favorite side dishes. . . barbecue baked beans. There’s a lot of flavors packed into these beans including bacon, onion and jalapeno along with some sweet molasses and brown sugar. They are not just for outdoor picnics or family barbecues alone. I made enough for a meal or two and plan to freeze the rest in smaller portions that we can have later. If you are celebrating with family or friends this coming Labor day weekend you might want to make a pot of delicious barbecue baked beans to serve alongside.
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  Posted in Dutch Oven and Cast Iron, Recipes, Side Dishes | 10 Comments | Tagged Alton Brown's Baked Beans, Baked Beans, Baked Beans from Scratch, Baked Beans in a Dutch Oven, Barbecue Baked Beans, Slow Cooked Baked Beans
- Braised Chicken and Rice
  
  Posted at 10:49 am by NativeNM, on May 11, 2021
  For the past few month’s I’ve been partnering with NM Dept. of Agriculture on a campaign to promote local New Mexico products. I try to come up with creative recipes using these products in ways that may seem “outside the box”. This week I tried a soup mix from Cibolo Junction and a dressing mix from Jillipepper. With the weather turning warmer soup isn’t ideal so I used the mix to make Braised Chicken and Rice. The ingredients list is light on the details but it includes different types of chiles, cilantro and lime with rice. It sounds Southwest but Joe and I both agreed that it had a lot of Cajun flavors going on. A possibility might be because I used less liquid and the flavors were enhanced. It was quite tasty and Joe (who loves Cajun dishes) really enjoyed it. This was paired with a simple salad on the side with Jillipepper’s Dress It mix. This dressing mix was one of the best things I’ve tried yet. I used it as a marinade for chicken, a dressing for pasta salad and had a little bit left over for our salads here. The one thing I’ve found is that using good local products helps our economy and can make our meals a bit easier to prepare. Of course I will always enjoy the meals made from scratch but it’s been fun trying out new things and tasting all the local products. Some products come from our local restaurants while others are entrepreneurships that have started out of one’s garden or kitchen. I’ve found some real gems that I would buy over and over again. Even if you don’t live in NM, maybe this will inspire you to try local products from your state that give you new and innovative ideas to incorporate them into your meals.
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  Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 4 Comments | Tagged Braised Chicken and Rice, Cibolo Junction Three Chile Soup, Jillipepper Dress It Salad Fixin, Simple Salad with Jillipepper Dressing, Soup Mix Recipes
- Pinto Beans with Roasted Red Chile and Jerky
  
  Posted at 10:49 am by NativeNM, on February 2, 2021
  Pinto beans are one of the main staple foods here in New Mexico. You will find beans on most tables multiple times a week. It can be a side dish but for a lot of folks, it’s the main meal with a flour tortilla on the side. In all the years we lived in Kansas it was quite different going out to eat at a Mexican restaurant. You would find refried beans sometimes but black beans were often served as a side . I grew to love black beans but since we’ve been back I find myself reacquainted with the pinto’s of my childhood. Every time we get takeout from our favorite restaurants I always ask for extra beans, no rice. Joe is the opposite, wouldn’t touch a bean if his life, well you get the picture, he doesn’t like beans. So every now and then I will make myself a little pot of beans and spice them up with onion and chiles, sometimes bacon, and sometimes add a little chopped cilantro or grated cheese. My favorite is still my Mom’s Charro Beans. Her recipe is my guide with the substitution of roasted red chiles for green and red chile jerky for bacon. I had no idea how jerky might taste in a pot of beans, but to my surprise it turned out really really good! About half of the jerky is put in the pot along with the beans while saving a few little bits to go on top for crunch. It’s a delicious blend of flavors and texture. Here in NM you can find locally made jerky on almost every corner of the state. There are so many jerky flavors that might taste good in a pot of beans but red chile is a natural choice!
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  Posted in Dutch Oven and Cast Iron, Recipes, Red or Green | 2 Comments | Tagged Charro Beans with Jerky, Epizote, Pinto Beans, Pinto Beans with Roasted Red Chile and Jerky, Pinto Beans with Roasted Red Chile and Red Chile Jerky, Soupy Pinto Beans
- Grilled Pork Chops with Red Chile Pistachio Chimichurri
  
  Posted at 2:10 pm by NativeNM, on January 20, 2021
  One of my favorite ways to dress up a pork chop is to add chimichurri. Pork chops don’t have to be dry and bland. By adding a simple marinade and a flavorful topping, pork chops can be a most appealing meal. The chimichurri is the star of this recipe, made with the flavors of red chile and lime. This combination is second to none with fresh herbs, red chile pistachios and queso fresco cheese. Once the pork has marinated this meal can be prepared in 15 minutes. The chimichurri provided flavor, texture and spice which tasted so good with the grilled pork. To complete this meal serve alongside a baked potato and garden salad. Pork chops never tasted so good!
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 3 Comments | Tagged #$5Challenge, #ElevateNMag, #tastethetradition, @NMDeptAg, @tastenewmexico, Chimichurri, Grilled Pork Chops, Grilled Pork Chops with Red Chile Pistachio Chimichurri, Heart of the Desert Red Chile Pistachios, New Mexico Gold Red Chile Olive Oil, Queso Fresco, Red Chile Pistachio Chimichurri
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