7 September 2020

 Shirley Sauce #1 (New Mexico)

5# 6oz Jeff tomatoes $5.38

6.2ox New Mexico peppers  $1.14

16.9oz Colvita red wine vinegar $3.99

1.5# Marv onions  $1.50

2T pickling salt (45g) $0.05

2c sugar $0.78

Seeded the tomatoes this time, yielded 4 pints plus about a cup. $2.85/pint

Shirley Sauce #2 (jalapeno)

2c sugar $0.78

2T pickling salt (45g) $0.05

16.9oz Colavita red wine vinegar $3.99

5.25# Jeff tomatoes $5.25

1.5# Marv onions $1.50

1.5oz New Mexico chiles  $0.28

4.3oz jalapeno peppers

Seeded this batch, too. It made in difference in the cooking time; we'll probably keep seeding. Yielded pints plus about a cup. 

8 July 2018

Green Chile Cheddar Biscuits (New Mexican Connection, modified)

300g flour
1 1/2tsp powder
5g salt
4oz butter
2 rounded T buttermilk powder
2/3c water
4oz shredded cheddar (Black Diamond!)
100g frozen roasted peeled green chiles, chopped

Bake 15-20 minutes at 400*F.

Very good, but I'll maybe up the temp a bit next time.

8 April 2018

More New Mexico Green Chile Jam (Focus New Mexico, halved)

2c roasted peeled New Mexico Green Chiles, whizzed (1 3/4# again)
1c cranberry juice
1T cider vinegar
1T lemon juice
1/4tsp cayenne powder
1/2 box No Sugar Sure Jell (25g)
1 1/2c sugar (300g)

Yielded 4c.

I'm not sure I like the heat of the cayenne; it's not fruity enough? Next time, we'll crush up a labuyo pepper.


Roasted Chile Cheese Spread (MJ's Kitchen, modified)

4oz Organic Valley Raw Jack Style cheese, shredded
3 1/2oz Kerrygold Irish Cheddar, shredded
4oz Black Diamond 2 year cheddar, shredded
4oz roasted peeled pintando chiles, whizzed
1T minced green olives
1/4 tsp cayenne
sprinkle onion powder
sprinkle garlic powder
sprinkle smoked paprika
Juice of 1 lime.

Yielded 2c.


Cheater's Fleishküchle for Two

150g flour
1/4tsp salt
generous 1 1/2oz water
generous 1 1/2oz cream

Made 4-60g pieces, enough for 4 frozen slider patties. Dough needs a bit more salt.

7 April 2018

New Mexico Green Chile Jam (Focus New Mexico, halved)

2c roasted peeled New Mexico green chiles, chopped (1 3/4#, approx)
1c apple juice
1T apple cider
1T lemon juice
1/2 box No Sugar Sure Jell (24g)
1 1/2c sugar (300g)

Yielded just shy of 3 1/2c.
Chiles were a wee bit chunky. I'll whizz them next batch.

4 March 2018

Petaluma Rye (Laurel's Kitchen Bread Book)

Whisk together; make a well:

750g whole wheat flour
130g rye flour
14g salt
43g buttermilk powder (calls for 300mL buttermilk, which would be added to the liquid measure)

Pour into well and mix in enough to resemble pancake batter:

175g hot water
45g honey (2T)
300mL water (because we use buttermilk powder)
26g oil (2T)
33g lemon juice (2T)

Mix in 5g instant yeast (7g active dry) and mix until dough comes together. Kneading will take a good 20 minutes. First rise: about an hour and a half, depending on temp. Second rise should take about half the time of the first rise. Shape and proof. Bake at 350*F about 45 minutes.

This was excellent.
Grapefruit Curd

Zest of one grapefruit (8g)
130g juice (from one grapefruit)
3 eggs
75g sugar
56g unsalted butter
pinch salt

Yielded 1 3/4c. I think grapefruit is best as marmalade.
Ham, Spinach, & Goat Cheese Crêpes (Classic Mary Berry, modified)

9oz teenage spinach, wilted & chopped (calls for 11oz baby)
4oz neufchatel cheese (calls for cream cheese)
150g goat cheese (calls for 100g)
2tsp whole grain mustard
100g diced ham
1/2tsp salt (calls for salt to taste)
pepper to taste

Green Chile Stew

1000g pork, cubed
1 medium onion, finely chopped
1/2c posole, soaked
1c black beans, cooked
1# green chiles, chopped (medium hot)
2 cloves garlic, minced
3 small potatoes, cubed
14-oz can diced tomatoes
water to cover

This was one of our better ones.

20 August 2017

Hot Chokecherry Jelly

2c juice in which 3 siling labuyo peppers were infused
1c plain juice
3T lemon juice
300g sugar (1 1/2c)

Bring juices to a boil, add sugar 1/3 at a time, bringing it back to the boil before adding more. Boil 15 minutes. Yielded 2 1/2c.



Peach Chile Preserves

400g peeled and diced peaches (2. Recipe called for 3 peaches, 16oz. We got 14oz out of 2)
1 1/2T lime juice (recipe called for juice of half a lime)
60g roasted chopped green chiles (recipe calls for 1/4c / 2oz)
200g sugar (recipe calls for half the weight of the peaches

Recipe says to boil 20 minutes or so (using a lower heat at first to melt the sugar), until temp reaches 220*F (sea level). My temp only got to 205*F, and took not quite ten minutes. Yielded 2c.

This recipe has NOT been tested for canning.

from MJ's Kitchen

This is incredibly tasty!

13 August 2017

Chokechile Jam

440g chopped New Mexico green chiles (2c, approximately 1.4# prior to chopping)
1c chokecherry juice
1T cider vinegar
1T lemon juice
300g sugar (1 1/2c)

Yielded 2 1/2c. Original recipe called for a box of pectin (the no sugar type). I just cooked it a bit longer (10 or 15 minutes, I think). I didn't remove many seeds (they were a medium variety, slightly milder than other mediums we've had), and it's pretty good as far as heat level. I wouldn't want it any hotter, I don't think. Most excellent mixed with cream cheese and spread on toast. Very pretty, too.

from Focus New Mexico, halved and slightly adapted.