Month: January 2021

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Enjoy the flavors!

 

 

Posole Rojo

(serves 6-8)

For posole corn:

1 – 12 ounce package of white corn posole
1 T salt
Water

Allow posole corn to soak overnight in a bowl of water. The next day, drain water off and place corn in a large pot. Add salt and cover with water by at least 2 inches. Cover pot and bring to a boil. Continue to boil for 2- 2 1/2 hours adding additional water to maintain the coverage by 2 inches or so. The final texture will be “toothy” but tender. Drain. Reserve cooking liquid.

For chile puree:

1/3 C vegetable oil
5 Ancho Chiles (stems removed, seeded and torn into smaller pieces)
7-8 Chile Arbol (stems removed, seeded and broken into smaller pieces)
1 yellow onion, diced
6-8 garlic cloves, thinly sliced
4 corn tortillas (each cut into six pieces)
1 T cumin
1 T dried oregano
1 box of chicken stock

In a preheated skillet, add oil. Once shimmering, add remaining ingredients and sauté until chiles, onion and garlic have softened. Moderate your heat to prevent burning on the bottom of the skillet. Enjoy this process! The fragrance is heavenly. Once softened, allow cooling. Slowly, puree mixture in a blender using chicken stock. Adding stock slowly forces a “grinding” of the ingredients. The puree will look like mole. A very silky texture is what you’re looking for.

For pork:

2 pounds pork tenderloin, trimmed and cut into chunks
1/4 C vegetable oil
Salt and pepper

In a preheated Dutch oven, add oil. In batches, brown pork pieces seasoning with salt and pepper. Set aside.

Final cooking:

1 carton chicken stock
2 t salt
Several ladles of posole cooking liquid

Combine posole corn, chile puree, browned pork, chicken stock salt and posole liquid into the Dutch oven. Mix well, cover and place into a preheated 275 degree oven for 2 – 2 1/2 hours. Remove and allow cooling for about 20 minutes, uncovered.

Ladle into bowls and top with traditional garnishes.

Traditional garnishes:

Pass these garnishes at your table. They all add a distinctive punch. Don’t forget the squeeze of lime.

Thinly shredded green cabbage
Radishes, small dice
White onion, small dice
Cilantro
Dried oregano
Lime wedges
Crispy tortilla wedges

The combination of the deeply rich, flavorful broth with the raw garnishes is so delicious. This can be made three days out. It also freezes well for later use. It’s a journey but SOOOO worth the effort. There are times when you need a quick meal on the  table and there are times when a process is just as rewarding as the meal itself. This recipe represents the latter. Tightly focus on each step and you will be rewarded with a heart-warming bowl of goodness.

Frickin’ Fritos AKA Frito Pie

Classic version. Fritos, ground beef chili, red onion, cilantro, lime and cheese.

(SERVES 6-8)

2 pounds 85/15 ground beef
2 T water
2 t salt
1 t baking soda

Mix ingredients well and allow to sit on counter for 20 minutes while you prepare the other ingredients.

5-6 Dried Ancho chiles (seeded and torn into 1” pieces)

Place chiles in a dry Dutch oven over medium / medium high heat. Toss until chiles are fragrant and slightly smoking. Careful not to burn. Remove chiles to the bowl of a food processor. Allow cooling.

1/3 C fritos
2 T cumin
1 T paprika
1 T garlic powder
1 T ground coriander
2 t dried oregano
1/2 t dried thyme
2 t black pepper

Combine fritos and spices with cooled chiles in the food processor. Process until chiles are completely broken down and ingredients are well combined. Place spice mix into a bowl for later use.

1 – 14.5 ounce can of whole peeled tomatoes

Place tomatoes and juice into the now empty processor bowl and puree.

3 T vegetable oil
1 yellow onion, small dice
4 cloves garlic, minced

Place oil into preheated Dutch oven. Add onion and a pinch of salt and black pepper. Once onion is translucent, add garlic. Once fragrant, add ground beef. Cook beef until browned. Drain off excess fat/liquid.

1 – 14.5 ounce can of pinto beans (optional)
1 T minced chipotle in adobo sauce
2 1/2 C water
2 t sugar

2 T apple cider vinegar

Return meat to Dutch oven and add spice mix, pureed tomatoes, beans, chipotle, water and sugar. Place Dutch oven in a preheated 275 degree oven for two hours. Stir chili after one hour of cooking. Remove from oven, uncover and allow chili to sit for 15 minutes. Before serving, add vinegar.

Dressed up version. How about a Frito pie salad? Fritos, ground beef chili, thinly sliced iceberg, tomatoes, diced red onion, avocado, sour cream, lime, cilantro, cheese…was so hungry to eat this photo that I forgot the cheese.

Ham and Cauliflower Gratin


(serves 4-6)

4 slices sandwich bread, crusts removed and quartered
2 T butter, soft
1/2 t salt
A few cranks of black pepper

Place ingredients in a food processor. Process until bread forms a uniformed size of “crumb”.

1 large head of cauliflower, trimmed into smallish florets
1 T salt

Bring 4 quarts of water to a boil. Carefully add salt. Add cauliflower and cook until outsides have softened but insides are still firm. Drain and cool.

2 T butter
2 T shallot, minced
1 C of leftover ham, cut into cubes
1 large clove garlic, minced
1 T flour
1 1/2 C heavy cream
1/4 t ground nutmeg
1/4 t cayenne
1 t dried thyme
A few cranks of black pepper

3/4 C grated sharp cheddar (do not use pre-grated cheese)

In a preheated skillet, add butter. Add shallot and sauté until softened. Add ham and garlic. Sauté until fragrant and warmed through. Add flour. Mix well. Make sure all bits of flour have been coated. Add cream, nutmeg, cayenne, thyme and pepper. Stir to combine and slightly thicken. Off heat and cheese and stir to combine and melt.

Combine cauliflower with cheese/ham mixture. Mix well.

In a 2-quart baking dish that has been sprayed with non-stick spray, add cauliflower/ham mix. Sprinkle with additional cheddar (if desired) and spread bread crumbs evenly over the top.

Place dish into a preheated 450 degree oven and bake for 15 minutes or until topping is golden brown and edges are bubbling. Remove from oven and allow 10 minutes cooling before serving.

What a great use of leftover ham. Turkey and broccoli gratin? Sure. Substitute any leftovers.

Ham and Cheddar Panini

 

So we purchased a Honey Baked Ham for the holidays from the Honey Baked Ham Store (their version is the best). After serving slices Christmas Day, there was plenty left for using in other recipes. Here’s one sure to please. A panini press is not necessary. You can do all of these steps in a non-stick skillet. I used olive oil for brushing. Melted butter would be great also. Leftover fresh cranberry sauce added a nice component. Other ingredients are: stone ground mustard and sharp cheddar slices. I think warming the cold meat up is important. I grill marked the ham on the press before assembling the sandwich.

Dang this was good!

Risotto with Veggies

(serves 4)

It seems that more and more, risotto recipes are being baked in a Dutch oven instead of the tedious stove top version which requires lots of stirring and attention.

I had some ingredients which were used for Christmas Day lunch leftover. Risotto is a perfect vehicle (or pasta!) for lonely ingredients needing a home.

Below is a basic risotto recipe (baked, not stirred) which can be used with a variety of ingredients…let your imagination and your pantry go wild.

1/4 C olive oil
1/2 a yellow (or white) onion, finely diced
2 cloves garlic, minced
1 T dried thyme
2 bay leaves
1 C Arborio Rice
1 T butter
1/4 C dry white wine
3 C chicken or vegetable stock

 1/2 C grated Parmesan reggiano, plus more for topping

In a preheated Dutch oven (on the stove top), add oil.
Once shimmering, add onion.
Once onion is translucent, add garlic, thyme and bay leaves.
Once that is fragrant, add Arborio Rice and butter.
Stir until rice is coated and butter is melted.
Add additional oil if it appears too dry.
Add wine, scraping up bits on the bottom of the pan. Cook until wine almost evaporates.
Add chicken stock and your other prepared ingredients.
Place Dutch oven (covered) into a preheated 375 degree oven for 25 minutes.
Carefully remove Dutch oven and stir ingredients. Check the rice for “al dente” like texture. Return the covered dish to the oven and cook for an additional 20 or so minutes. You are looking for a slight thickening of the broth and “al dente” rice – fully cooked but a bit “toothy”. Not gummy. Allow risotto to sit for 10-15 minutes covered on the counter. Add cheese at this point and any other additional topping you want.

Preserved lemons from a friend here in Santa Fe. These are FANTASTIC! They provide a nice punctuation for a creamy, rich dish.

It’s pricey, but required! In addition to the king of cheese, a drizzle of EVOO is always a good idea.

Chicken Pot Biscuit

(serves 6-8)

FILLING:

3 C yellow onion, small dice
2 C carrots, peeled, small dice and blanched
2 C celery, small dice

2 1/4 sticks butter
1 C flour

1 package fresh dill, finely chopped
7 1/2 C chicken stock, heated
1 – 10 ounce package of frozen peas
3/4 C heavy cream
2 t salt
Cracked pepper (be generous)
1 rotisserie chicken, all meat removed and shredded into larger pieces

In a large preheated pot, add butter. Once melted, add onions and celery and 1t of salt and some cracked pepper. Over medium heat, sauté until onions and celery soften. This will take some time. Please do not rush.

Add flour to onion mix and stir until well incorporated. Make sure flour is fully coated with butter/veggie mix. Cook for an additional 5-8 minutes making sure the flour does not stick or burn. Adjust heat as necessary.

Slowly ladle in the warmed stock stirring as you go. Once stock is fully blended add carrots, dill, peas, cream, chicken, remaining 1 t salt and more cracked pepper.

Under a medium low heat, continue to cook until hot. Adjust seasoning. Keep warm until biscuit baking is complete. Serve hot chicken mixture with biscuits on top.

CHEDDAR DILL BISCUITS:

Dry bowl:

2 C flour
2 t baking powder
1/2 t baking soda
1 t sugar
3/4 t salt
1 C sharp cheddar cheese, grated
2 T fresh dill, finely chopped

Separately:

1 C buttermilk, cold

8 T butter, melted and at room temperature for 15 minutes

2 T additional butter, melted for brushing tops of biscuits

Combine dry ingredients in a large bowl.

Combine cold buttermilk with 8 T room temperature butter. You should have clumps of congealed butter in the mix. This is important for the texture of the biscuit. If the butter is too warm, it will not congeal as well.

Add congealed butter mix to the flour mix. Fold gently until ingredients are combined.

Using a small ice cream scoop, portion biscuits onto a parchment-lined baking sheet.

Brush the additional melted butter on the tips of each biscuit.

Place biscuits into a preheated 475 degree oven for 12-14 minutes or until golden and slightly crisped. Remove biscuits and top prepared bowls of chicken potpie filling.

Slabs of Chocolate aka High’s Brownies


(recipe makes 12 large brownies)

Microwavable bowl:

2 sticks butter
1/2 pound semi-sweet chocolate chips
3 ounces bittersweet chocolate

Large bowl:

3 eggs
1 T instant espresso powder
1 T vanilla
1 C plus 2 T sugar

Smaller bowl:

1/2 cup plus 2 T flour
1 1/2 t baking powder
1/2 t salt
1 1/2 C chopped walnuts, toasted
6 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees. Spray a 13” X 9” jelly roll pan with non-stick spray. Make sure to spray sides. Press parchment paper into the pan and trim off excess.

Microwave the first bowl for five minutes at 50% power. Remove from microwave and slowly whisk until smooth.

In the large bowl, combine ingredients and stir gently just to incorporate the eggs. No whisking!

In the smaller bowl, combine ingredients making sure the nuts and chips are fully covered in the flour mixture.

Add melted chocolate mix to the egg mix and gently combine. Allow to cool to room temperature.

Add flour mix to cooled chocolate mix and combine. Again, gently. Do not overwork the batter.

Pour batter into the prepared jelly roll pan.

Place into oven and bake for 15 minutes. Then, carefully take the baking pan and gently tap it on the oven rack allowing the air to escape. Rotate pan and bake for another 20 minutes or until the batter is not jiggling.

Remove to a cooling rack. Once the brownies have cooled to room temperature, place them in a refrigerator for further cooling. Once cooled, wrap in plastic for overnight storage.

For service, remove from brownies from the refrigerator and cut them into pieces using a very sharp, heavy knife.

 

Nice cracks on the top are perfect. You can trim the edges if you like. They can get a bit crunchy. At High’s, we keep a bowl of the trimmings in the kitchen for snacking.

Chilling is important for clean cuts.

Brownies can be wrapped really well and frozen for later use.

Ganzo Banzo


(serves 8)

Soup:

2 medium-sized red onions, quartered
1 bunch cilantro, divide in half
2 pieces of fresh ginger about 2” long, peeled and trimmed
6 garlic cloves, divided in half
2 serrano chiles, one seeded and coarsely chopped and one coarsely chopped

1/2 C olive oil

1 – 28 ounce can of whole peeled tomatoes, pureed

1 T paprika
1 T ground cumin
2 t ground turmeric
1 t fennel seeds
1 T garam masala

5 – 15 ounce cans of garbanzo beans
2 t salt
1 – 28 ounce can of water

Raw Veggie Topping:

1 bunch cilantro, finely chopped
1/2 red onion, finely diced, rinsed and dried
2 serrano peppers, seeded and finely diced

Combine ingredients.

Greek yogurt for garnish on top

Lime wedges

Directions:

Make two piles of aromatics: red onion, cilantro, ginger, garlic and chile.
Pulse each pile separately in the food processor until finely chopped. ONLY PULSE. You will need to scrape down sides and continue to pulse until you have a uniform consistency. Remove pile one and repeat for the second pile.

In a preheated soup pot, heat olive oil. Once it shimmers, add processed aromatics to the pot. Add 1 t of salt. Sauté over medium heat until fragrant and veggies have softened. Do not rush this process. A bit of sticking is ok. Additional oil can be added.

In the empty processor, add canned tomatoes. Process until smooth.

Add paprika, cumin, turmeric, fennel seeds, and garam masala to the aromatics. Continue to sauté until flavors have melded and the aroma is intense. Add pureed tomatoes to the pot. Add garbanzo beans, including the liquid, to the pot. Add remaining 1 t of salt and can of water. Bring mix to boil. Lower heat and simmer for an additional 25-30 minutes.

Ladle soup into bowls and garnish with veggie topping, a dollop of Greek yogurt and lime wedges. Serve this with grilled Naan. This is a vegetarian dish that is very satisfying.

 

PLEASE NOTE: The video refers to 4 cans of chickpeas. It’s 5! The recipe is correct. I made the change after the preparation.

It needed more garbanzos. Roll with me!!!