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Red Beans and Rice with Tasso

A hearty bowl of Red Beans and Rice with Tasso, a spicy Cajun pork | mjskitchen.com

A few weeks ago when we were in Louisiana, we dropped by Bergeron Boudin & Cajun Meats on our way out of Shreveport and picked up some cajun meats to bring back home.  We filled our ice chest with boudin, andouille and tasso, some of which we shared with our New Mexico family and friends. We’ve been using the rest to make some of our favorite Louisiana dishes.  Last weekend Bobby planned to make a pot of red beans and rice with some of the tasso and andouille; however, once he cooked down the beans with the tasso he found that no andouille was needed.  The tasso added both the spicy and the meaty components to the beans while delivering a different, but just as delicious flavor as we get when he uses andouille.  The recipe below is Bobby’s Red Beans and Rice with Tasso.  It is pretty much the same recipe he uses for his regular red beans and rice, so I’ve indicated the differences in my Kitchen Notes. And yes, red beans and rice is Bobby’s dish because he makes it SO GOOD!

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A Tantalizing Collection of Soups and Stews

A Tantalizing Collection of Soups and Stews | mjskitchen.com

When the cold weather just doesn’t want to go away, there is nothing better than a steaming bowl of soup or stew.  Below is a collection of recipes that will not only warm you up, but make you feel good inside and out.  And no matter what your diet – vegan, gluten-free, dairy-free or carnivore – you’ll find several soups to keep you warm, healthy and happy. Continue Reading →

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Carne Adovada Enchiladas

Red chile enchiladas made with leftover carne adovada or pulled pork | mjskitchen.com

 

Oh…what to do with leftover carne adovada or pulled pork. In this kitchen, it’s normally used to make a batch of enchiladas.  It doesn’t take but about 1 cup of tender braised pork to make enough enchiladas for two people. If you have more than that, then make a larger batch and serve the whole family or family and friends.

Like with any batch of enchiladas, you can keep is simple by just using the meat, tortillas and the desired amount of chile or enchilada sauce, or, you can add other ingredients to create a complete, one dish meal. And that’s what I’ve done with these carne adovada enchiladas. Fresh spinach and onion are added to each layer along with a little sour cream,  and, even though I don’t show it in the pictures, a fried egg is placed on top along with a little more red chile.  Normally, our enchiladas are smothered in red chile, but because the carne adovada was already very spicy, I held back.

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New Mexico Carne Adovada

New Mexico carne adovada or pork marinated and slow-cooked in red chile | mjskitchen

I thought I would start the new year off with the most requested recipe of 2014 – Carne Adovada, pork marinated in New Mexico red chile – a relatively simple dish to make.  It takes about an hour’s worth of work on day 1, then a long braise on day 2.  Bobby and I made this for Christmas Day along with Green Chile, Corn, and Mushroom Tamales, roasted red chile tamales and a citrus salad. There was a lot of “Christmas” in this house with all of the red and green!

New Mexico carne adovada is a very meaty dish consisting of chunks of pork shoulder marinated for about 24 hours in a red chile sauce, then slow cooked in the oven for 2 to 4 hours depending on oven temperature and the amount of pork. This process yields tender pieces of pork that easily pull apart with a fork and that melt in your mouth, releasing the spicy, earthy goodness of New Mexico’s red chile.

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Posole’ with Italian Sausage and Kale

Posole' with an Italian twist - Fresh posole', Italian sausage, tomatoes, and Kale | mjskitchen.com #posole #kale #recipe

 

Accepting the end of summer is very hard for me, but last week when the night time temperatures dropped into the 40s, I had to relent. Visions of soup started popping into my head and pictures of posole’ started popping up on the internet.  With every picture my craving for posole’ increased and finally increased to the point where I succumbed to the craving.  I knew I had some posole’ in the freezer, so using other ingredients on hand, I threw together this soup which we’ll call a Mexican-Italian fusion of posole’, Italian sausage and kale.  I wasn’t quite sure if it was going to work, but it did.  Bobby, who is as picky about his posole’ as I am, loved it! The depth of flavor in this soup keeps going and going and going, and the richness of the soup stock … well, just look at it.  I could drink the stock and make a meal out it.

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The Quintessential Green Chile Cheeseburger

The quintessential Green Chile Cheeseburger | mjskitchen.com

 

New Mexico’s chile season is upon us!  Yesterday I went over to one of my favorite local suppliers, Sichler Farms, and bought my first 10 pounds of chile for 2014 – 5 pounds of medium and 5 pounds of hot.  When I got home I couldn’t wait to try it, so I lit up the grill and started roasting and peeling.  For supper we made the Quintessential Green Chile Cheeseburger.  Both of us agreed that, even though we’ve eaten A LOT of green chile cheeseburgers in our lifetime, this was the best hamburger we had ever made and possibly ever eaten.  Every bite was a burst of spicy, meaty chile complemented with the sweetness of Golden Jubilees picked fresh from our garden.  A burger can’t get much better than this.

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Hash Brown Cakes with Andouille Sausage

Hash Brown Cakes with Andouille sausage and red chile pepper flakes. mjskitchen.com

 

There are potato cakes and then there are hash brown cakes.  Hash brown cakes are made with grated, uncooked potatoes, where as potato cakes are made with mashed potatoes.  My preference – hash brown cakes – any day of the week.  The Hash Brown Cakes that I’m dishing up today have it all.  They have andouille sausage, some diced vegetables, Pecorino Romano, and last, but not least, a very special red chile flake all the way from Turkey.  Serve these cakes with a vegetable side, some pinto beans or top with a fried egg for a complete meal.  See the Kitchen Notes for more side suggestions.

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Spicy Mint Pesto with Grilled Lamb Chops

Mint Pesto with Lime and Red Chile Flakes | mjskitchen.com

 

From the title of this post and the pictures, you’ve probably figured out that this post is more about the mint pesto than the lamb.  I could just sit and eat this Spicy Mint Pesto with a spoon.  To heck with the lamb chops. :) Not really, we do love lamb chops and get some great ones at Costco.  Bobby always grills them and then I make a simple little sauce to go with them.   During the summer when my spearmint goes bonkers, as mint always does, I love making this spicy mint pesto, which, as all lamb lovers know, mint is a great complement to lamb.

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Beef and Chorizo Enchiladas

Restaurant style enchiladas with beef, chorizo and red chile sauce  mjskitchen.com

 

During our Abiquiu trip, we took a drive through El Rito, New Mexico, and on to Ojo Caliente.  Ojo Caliente is another small New Mexico town which is well known for its Mineral Springs Resort & Spa. Originally, we were going to eat lunch at the spa restaurant, but once we arrived and saw how crazy, busy the place was we decided to go elsewhere. We were looking for something a lot more laid back, which was the general theme of our vacation. :) So we drove back to the main road where we saw a sleepy looking cafe called the Mesa Vista Cafe.

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