Norteño eating

One of Thanksgiving's culinary clichés is cranberry relish. Often, it is plopped on a plate straight from the can, a gelatinous, quivering cylinder. In such form, it really doesn't add distinction to the holiday table. A pity, because you can take cranberry relish in some interesting directions. Southwestern-style cranberry relish can add a New Mexico flourish to your Thanksgiving dinner, and provide a welcome relief from the predictable and ordinary cranberry cylinder. Southwest Cranberry Relish 1 12oz package fresh cranberries 2 key limes (or 1 large lime) 2 jalapenos or more to taste ¼ cup chopped cilantro with stems ½ to ¾ cup sugar, to taste Chop key limes and add to blender or food processor with ½ cup sugar. Pulse until finely chopped and put in bowl. Put cranberries in food processor or blender and pulse until chopped. You do want some texture, so don't puree them. Chop the jalapenos finely. As jalapenos vary widely in heat, I recommend taking a tiny nip

One of the traditions of Thanksgiving is a casserole of mashed sweet potatoes, blanketed with a layer of marshmallows and baked. The basic idea of mashed sweet potatoes is a good one, but for my taste, the thing with the marshmallows is overpoweringly sweet and really is a detriment rather than a contribution to the finished dish. Here's a simple way to make a mashed sweet potato casserole that is simple, elegant, good. Begin by baking your sweet potatoes in the oven until tender. Scoop out the insides. For every two cups of sweet potato, add 3 TBS butter 1/2 tsp salt 1/4 cup cream a grind of black pepper 1/4 cup bourbon Mash it up, well. Dot the top with butter and, if you like, sprinkle with chopped pecans. Brown it in a 375 degree oven for 20 minutes before serving.

Supermarket turkeys invariably include a "gravy packet" these days. Now, if you are really looking to make your special holiday meal taste like something ladled up at a cafeteria, and you're pretty sure that maltodextrin and monosodium glutamate are essential nutrients, go ahead and use the packet. You won't hurt my feelings - unless you actually serve me the gravy packet gravy. I believe that we should apply the rule that Michael Pollan advocated. If your grandma would look at the label and not recognize the ingredients, don't use it. You can actually make gravy without a packet, the way grandma did, and have it turn out nicely. Let me tell you how - How to make gravy for your Thanksgiving turkey without use of the gravy pouch When you clean out your bird, set aside the neck and innards. The liver can be chopped finely and mixed with your stuffing if that pleases you (this is an integral part of Amish Potato Stuffing, and it does add a lot to the flavor.)

The holiday season is fast upon us, and for many of us,that means serving ham. Sadly, holiday hams at many tables range from the ho-hum to the heinous, with really good ones being the exception. Few of us have access to really good hams. And by that, I mean non-agribusiness pork cured with care, well-smoked and well-aged. If you can get one of these, and you can AFFORD one of these, good on ya. But most of us are stuck with hams bought at the supermarket. If you are buying a supermarket ham, I have two pieces of advice for you. First, pass on the "ready to eat" hams. As James Beard observed, they are misnamed, as they are not ready to eat and they likely never will be. Look for a real ham, with some skin on it, and a bone in it. These can often be had fairly inexpensively. They are no great shakes, they were agribusiness pigs, likely with mediocre diets and unhappy lives, and their meat has been cured by brine injection to process quickly and also pump up the weight of th

OK, the recipe I will share with you is NOT the original, real deal machaca. In common parlance, machaca has come to be a reference to shredded beef cooked in the Mexican style. It is similar to the Cuban dish, ropa vieja (old rags, a reference to the appearance of shredded beef.) The original machaca was more of a reconstituted beef jerky. In rural Mexico, there weren't any refrigerators back in the day. So beef would often be preserved by drying. Slabs of the stuff would be sprinkled with lime juice, salted, and hung out to dry in the hot sun and wind. When completely dried, the beef would, texturally, have more in common with a wood plank than with something you would eat. So the cook would grab a machaca, a fist size rock, and the dried beef would then be machacado, that is, literally, beaten, pummeled, smashed, until the fibers of meat would seperate and the resulting fluff would be cooked with tomatoes, onions, chiles, etc, and sometimes scrambled up with eggs. If y

The growing season for most things is over in this temperate clime, but thankfully, some greens, notably collards and kale, and to a lesser degree, chard, will keep growing for some time. Some kales will even overwinter, and can be harvested from beneath the snow. But we don't see these wonderful greens in the stores too much, and more's the pity. Besides being available fresh and in season when other veggies are not, they are a fine source of vitamins and minerals, and delicious when properly prepared. Both kale and collards are somewhat tough, and take a knack to cook properly. Besides cooking them longer than some other greens, one trick is to cut them in a similar way as one would chiffonade leafy herbs like sage - roll the leaves up into a cylinder, then slice the cylinder as thinly as you can to make thin little collard or kale strips. These will cook more rapidly and become more tender than if you simply cook your greens whole or tear them into chunks. The followin

Every year at the Tri-County Farmers Market here in Las Vegas, Mark and Amy May of the May Family Farm offer outstanding heirloom potatoes grown on their La Liendre farm. Blue fleshed, white fleshed, yellow fleshed, and many of them new potatoes or fingerlings. Tonight, sitting alongside a London broil and some butter steamed asparagus, those local heirloom fingerlings are what's for dinner. Here is a simple and wonderful way to cook fresh fingerling or baby potatoes - Put a half a stick of butter in the bottom of a dutch oven, along with a handful of fresh chopped herbs. What kind of herbs is up to you - not a bad idea to use something to tie in with your main dish, but hey, use what you want, it's your dinner. Rosemary is nice, so is sage. Wash a pound or so of your fingerling potatoes. If some are more than a mouthful, cut them in half so they are just a nice bite. Melt the butter, throw in the baby spuds and a pinch of salt, and put the lid on. Put them on the stovetop u

One of the culinary herbs peculiar to this region is Oregano de la Sierra. It is used in place of oregano in the local cuisine. It is not oregano. The latin name for this plant is Monarda Menthefolium, and it is a variety of bee balm. It does have a flavor reminiscent of oregano with a bit of mint. It is a beautiful plant. It is normally foraged in the mountainous areas, hence its name, which translates as "oregano of the mountains."Those who enjoy word play will note that the word "oregano" itself derives from the Greek "ganos" meaning brightness or ornament, and "oros" meaning mountains. So cross-culturally, "oregano de la sierra" means "ornament of the mountains of the mountains." The photo at right is of oregano de la sierra growing in my back yard. It is drought-hardy and likes filtered shade. As you may guess, being a bee balm, bees love it, so it doesn't just feed you, it feeds our little friends as well. If you wan

Frito pies are popular here in New Mexico, as well as in Texas and Oklahoma. A frito pie is a simple dish, a pile of storebought fritos, with a red chile or taco filling poured over, the whole thing topped with the standard adornments of shredded lettuce, chopped tomato, grated cheddar cheese, onions, and a dollop of sour cream. I may lose friends for saying this, but it is a dish vulnerable to criticism. It's chief virtue is ease of preparation. It is as good as the toppings, basically. The chief problem from my perspective is that it begins with Fritos. This means way too much salt to be either healthy or optimally flavorful. And it means you have to buy Fritos. The frito pie arguably took its inspiration from a much older, traditional dish, chilequiles. Chilequiles were simply a way to use corn tortillas which had gone stale in a fashion both nutritious and delicious. In preparing chilequiles, corn tortillas were cut up, lightly fried, and combined with any of an astonishing arr

In this part of the world, squash has been cultivated since pre-Columbian times. Scholars claim that the first squash were cultivated here not for their flesh, but for the seeds, an important winter source of fat and protein. Make a mental note, therefore, and save your squash seeds, either to eat them, or to replant them in the spring. If your squash is a hybrid, take note; it will likely NOT breed true from seed, so you should probably eat the seeds, and make a mental note to buy heirloom squash from local farmers next time around. The most common squash in these parts is a dual purpose vegetable called "calabacita." In the spring and summer, it produces egg-shaped summer squash, striped and similar in coloration to the Mexican grey squash. It is yummy, and goes nicely with fresh field corn. More on that another day. If allowed to remain on the vine until the end of the growing season, it becomes a humongous winter squash, called a calabaza or a pumpkin depending on who you

Chicos and Beans, Ese! They go together like Ginger Rogers and Fred Astaire. But what ARE they, and why are they so good? Chicos are as far as I know an ingredient peculiar to northeastern New Mexico. Chicos are sweet corn which is roasted in an outdoor wood-fired adobe oven called an Horno (pronounced or-no, as rhyming with “porno,” but don't make that association with the older generation.) The result is that the corn is preserved, but it keeps its sweetness and the sugars in the corn are caramelized, resulting in a wonderful, distinctive flavor. It is best to buy them from someone who has roasted them, as one never really knows how old the ones in the stores may be. Just like beans, if they are more than a year old, you have to cook them forever to make them tender. The classic winter repast of chicos and beans is about the sweetness of the ingredients and how they harmonize with each other. The chicos provide the sweetness of roasted corn, the smoked ham hocks provide the swe