Entree | An Inspired Cook

Category: Entree
- New Mexico Frito Pie
  
  Posted at 11:11 am by NativeNM, on October 15, 2015
  This year Joe and I have gone to several fall festivals around town. We’ve been to Irish Fest, the Plaza Art Fair and Old Settlers Day. It’s a great way to spend a day at any of these events. We’ve had some great festival food which got me craving a NM favorite Frito Pie. Frito Pie is a staple at most festivals in NM. We eat it straight from the bag and the chili has to be New Mexican. It’s traditionally served with grated cheese and onions upon request. When I make it for myself, I like to add some shredded lettuce and diced tomato to the mix. It’s Muy Bueno! I’d like to give a shout out to the ladies at the Desert Rose Center in downtown Tucumcari, thank you for the beautiful Route 66 swatch of material. It goes perfect with my NM Frito Pie!
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green, Soups, Stews and Chili | 4 Comments | Tagged Frito Pie Chile, Frito's, New Mexico Frito Pie, New Mexico Red Chile Sauce
- Spicy Gumbo
  
  Posted at 9:08 am by NativeNM, on October 2, 2015
  Recently I cleaned out my freezer and found a little bit of this and a little bit of that. I had a small amount of shrimp, lagostino tails and an odd package of chicken thighs. So I decided to put it all together in a spicy gumbo which is one of my favorite one pot wonders. It makes a complete meal ladled over sticky rice with a crusty slice of french bread on the side. Traditional gumbo includes a holy trinity consisting of chopped onion, celery and green pepper, however I make mine with a duo of onion and red bell pepper. I’m just not into celery and green bells. However if you like them, throw them in too and just cut back on the onion and red bell. It’s hard to find the Southern tastes of New Orleans here in KC but having a bowl of gumbo takes me there!
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Soups, Stews and Chili | 0 Comments | Tagged Gumbo with Chicken, Roux, Shrimp and Lagostino Tails, Spicy Gumbo
- Chicken Madeira
  
  Posted at 9:15 am by NativeNM, on September 18, 2015
  This tasty Chicken Madeira is a popular dish served at the Cheesecake Factory. They have an extensive menu and I’ve tried several dishes but was unaware of this dish until my sweet friend Paula told me about it. She knows me well and thought I would find it delicious. She was right, I loved it at first bite! The chicken is smothered in melted fresh mozzarella and drips into the sauce which is flavored with Madeira wine and beef stock. The mushrooms are hearty and taste so good alongside a heaping dollop of mashed potatoes. It’s comfort at its best and very simple to make. There are many copykat recipes to choose from and I tried to take the basics and make it as close to the original as possible. I think I came pretty close. Hope you enjoy it!
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes | 4 Comments | Tagged Baby Portabella Mushrooms, Beef Stock, Cheesecake Factory's Chicken Madeira, Chicken Madeira, Fresh Mozzarella Cheese, Madeira sauce, Madeira Wine, Mashed Potatoes
- Grilled Steak or Chicken Burrito Bowl
  
  Posted at 8:42 am by NativeNM, on July 22, 2015
  I love big ole burritos stuffed with everything. Sometimes I take the time to make a big batch of them that will last us for several days. And sometimes I wrap them up to freeze for an easy meal later on. I’ve been wanting to try a burrito bowl which is so popular these days. I must admit it is much easier to just layer a bowl with my favorite meat and toppings but I missed the tortilla so I toasted one to have on the side. This is literally a bowl of my favorite things starting with grilled steak and chicken that is spicy and flavorful. More goodness comes with a scoop of fresh guacamole, salsa verde, roasted corn salsa, seasoned black beans, sour cream, Oaxaca cheese and cilantro lime rice. Most everything was made from scratch but there are short cuts you can take to make the prep a little easier. There is a visual appeal of a burrito bowl that you don’t get with a traditional burrito that is smashed together once you roll it up. So the question is, do you prefer steak or chicken or both?
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  Posted in Entree, Recipes, Red or Green, Salsa, Guacamole and Dips | 0 Comments | Tagged Burrito Rub, Cilantro Lime Rice, Fresh Guacamole, Grilled Chicken Burrito Bowl, Grilled Steak Burrito Bowl, Grilled Steak or Chicken Burrito Bowl, Oaxaca Cheese, Roasted Corn Salsa, Salsa Verde, Seasoned Black Beans, Sour Cream
- Fried Green Tomato Salad with Aussie Shrimp and Remoulade Dressing
  
  Posted at 8:59 am by NativeNM, on July 14, 2015
  It’s the perfect time of year to enjoy a platter of fried green tomatoes. Every summer I can’t wait to try them in some new recipe. This year I made a salad loaded with quartered fried green tomatoes, Aussie shrimp, bits of fried bacon and the most delicious remoulade dressing I’ve tasted since the old days at the Cafe Oceano in Albuquerque. The Cafe is long gone now but I still remember the days of chalkboard seafood specials and the house remoulade dressing which was so good in my memory. This salad is like a serving of Southern hospitality with warm tomatoes, spicy shrimp and bacon on top. But don’t worry if you have any leftovers. Even chilled, this salad tastes great!
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  Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Entree, Recipes | 0 Comments | Tagged Aussie Shrimp, Bacon, FGT Seasoning, Fried Green Tomato Salad, Fried Green Tomatoes, Green Tomatoes, Remoulade Dressing
- Ancho Chile Espresso Rubbed Ribeye Steak
  
  Posted at 8:42 am by NativeNM, on June 30, 2015
  A couple of years ago I purchased a Groupon for half off at Pierpont’s Union Station. The restaurant is located inside Union Station Kansas City and if you are ever in the area I would highly recommend it. Inside Union Station is historical architecture reminiscent of the days of the Harvey Houses. Actually there is a Harvey’s Restaurant located in the center of Union Station with the decor and ambiance of a bygone era. Walking through the halls takes you back to a time of elegance. We celebrated our anniversary by having dinner at Pierpont’s. I ordered the Ancho Chili Coffee Rubbed Steak and I must say it was one of the finest steaks I have ever tasted. I found an online site in Kansas City where independently owned restaurants will post some of their most popular recipes online and they just happened to share my favorite steak. The original recipe called for a Grand Marnier Butter which I skipped in my recipe. In the future I might make my own Ancho Espresso butter, however with or without the butter, this steak screams flavor. And just in case you didn’t already know, this might possibly be the best steak I’ve ever grilled at home!
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  Posted in Entree, Recipes, Red or Green | 2 Comments | Tagged Ancho Chile Coffee Rubbed Ribeye Steak, Ancho Chile Espresso Butter, Ancho Chile Espresso Rub, Ancho Chile Espresso Rubbed Ribeye Steak, Pierpont's at Union Station
- NM Inspired Steak Pinwheels
  
  Posted at 9:32 am by NativeNM, on March 24, 2015
  Any New Mexican will tell you that we eat green chile with everything. And those of us who no longer live in our Native home will go to great lengths to find it. It’s one of those comforts that’s hard to live without. I have always loved steak and green chile together. I’ve wrapped tenderloin steaks with green chile strips just like you would bacon and the combination is hard to beat. Here I took a skirt steak and brushed it liberally with a chimichurri, then layered some roasted Hatch green chile and Manchego cheese slices, rolled it up and sliced into pinwheels. This pinwheel just oozes flavor. On the side I made a guacamole with roasted corn and my own green chile salsa to compliment the meal.
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  Posted in Entree, Recipes, Red or Green | 0 Comments | Tagged Chunky Guacamole with Sweet Corn, Cilantro Chimichurri, Green Chile and Cheese Steak Pinwheels, Green Chile Salsa, Grilled Steak, Hatch Green Chile, NM Inspired Steak Pinwheels, Skirt Steak
- Irish Nachos
  
  Posted at 8:41 am by NativeNM, on March 17, 2015
  May the luck of the Irish be with you! Here in Kansas City there are always celebrations taking place in honor of St. Patrick’s day. You might see green water flowing through our “City of Fountains” or witness the largest St. Patrick’s parade anywhere. Also one of my favorite bands,”The Elders” return home for their annual “Hoolie” concert. It’s a festive time to be sure! While others cook a more traditional Irish feast, I’m going with something fun. I’m pretty sure nachos are not something you would find on a true Irish menu but it’s something that is festive and fun to eat. It starts with thin sliced potatoes baked crisp in the oven. These chips become the foundation topped with a tangy Irish cheese sauce and loaded with anything you want. As you can see, I like a lot of toppings!
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Salsa, Guacamole and Dips | 0 Comments | Tagged Irish Cheese Sauce, Irish Nachos, Kerrygold Aged Irish Cheddar, Kerrygold Dubliner Cheese with Irish Stout, Pickled Jalapenos
- Chicken Mole Nachos
  
  Posted at 9:52 am by NativeNM, on November 25, 2014
  Making anything from scratch is the way to go if you have the time and effort to do so. Mole sauce is a favorite of mine but is a bit complex to make with a long list of ingredients. When in a pinch for time, I sometimes reach for a Frontera sauce packet for a quick and easy meal. Frontera is founded by Rick Bayless and makes some of the most flavorful sauce blends you can find that is packaged and ready to go. I don’t usually promote pre-packaged anything but I will make an exception for Frontera products. This chicken mole makes fantastic nachos but is so versatile it would be yummy folded into tacos, rolled into a flour tortilla for burritos or stacked between corn tortillas for a savory enchilada with melted cheese and a fried egg. You can’t beat the flavor combinations of rich smoky mole chicken with melted Manchego cheese, jalapeno slices, fresh avocado pico, sliced black olives and verde seasoned sour cream.
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  Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 2 Comments | Tagged Avocado Pico de Gallo, Chicken Mole, Frontera's Oaxacan Red Chile Mole Simmer Sauce, Manchego cheese, Mole Chicken Nachos, Mole sauce, Spicy Chicken Nachos, Verde Seasoned Sour Cream
- Great Day Cafe’s Cranberry Pecan Salad with Raspberry Vinaigrette
  
  Posted at 9:02 am by NativeNM, on November 18, 2014
  Great Day Cafe is one of our favorite little cafe’s in the heart of downtown Overland Park. It’s a quirky little cafe with a cool menu of sandwiches and panini’s with vegetarian and gluten free choices, a new soup for each day of the week, quiches, and my favorite, this Cranberry and Nut salad which comes with your choice of pecans or walnuts. You can’t beat the charming staff or the black board specials where you might find something new to tempt your palate! A very tiny space with an outdoor patio featuring artwork and a small band in house for a unique experience. Located next door to the Farmer’s Market, Penzey’s and The Tasteful Olive, it’s safe to say I’ve been there a few times. After my last visit I came home and made a Cranberry and Pecan salad at home with a homemade Raspberry Vinaigrette. I don’t have a house band to entertain you but the salad is great!
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  Posted in Condiments and Sauces, Entree, Recipes, Side Dishes | 0 Comments | Tagged Cranberry and Nut Salad, Cranberry and Pecan Salad, Grapefruit Balsamic Vinegar, Great Day Cafe, Raspberry Balsamic Vinegar, Raspberry Vinaigrette
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