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Recipes
Giant Green Pie (Torta Pasqualina)
By Dustin
Make the dough: Put flour in a large mixing bowl
- 375 grams all-purpose flour, about 3 cups, plus more as needed
- 1 teaspoon salt
- 4 tablespoons olive oil
- 2 1/2 pounds washed greens (a mix of chard, spinach or other greens)
- 2 tablespoons olive oil, plus more for brushing pastry layers
- 3 cups diced onion
- Salt and pepper
- Grated nutmeg, to taste
- 1 cup ricotta
- 3 ounces grated Parmesan
- 9 large eggs
- 2 teaspoons sugar, optional
Mole Coloradito Enchiladas - Rick Bayless | Frontera
By Dustin
Directions Set a large (10-inch) skillet over medium heat
- 8 ounces (about 16) dried ancho chiles, stemmed, seeded and torn into large flat pieces
- 1 pound ripe fresh tomatoes (4 medium round tomatoes or 6 medium plum tomatoes)
- 1 large onion, cut into 1/8” slices (divided use)
- 4 garlic cloves, unpeeled
- 1/4 cup vegetable oil (divided use)
- 1/2 cup sesame seeds
- 1 teaspoon oregano, preferably Mexican
- 1/8 teaspoon cloves, preferably freshly ground
- 1/4 teaspoon black pepper, preferably freshly ground
- 1 1/2 teaspoons ground cinnamon, preferably freshly ground Mexican canela
- 2 tablespoons raisins
- 8 whole blanched almonds
- 3 tablespoons bread crumbs
- 2 tablets (6 ounces total) Mexican chocolate, roughly chopped
- 4 cups chicken broth
- Sugar
- Salt
- 18 corn tortillas
- 1 store-bought rotisserie chicken, meat pulled and shredded lightly
- OR 2 generous cups shredded chicken meat
- Sprigs from 1 small bunch parsley
Simple Mashed Black Beans - Rick Bayless | Frontera
By Dustin
Makes 1 1/2 cups Directions In a large (10-inch) skillet, heat the oil over medium
- 2 tablespoons vegetable oil or lard
- 3 garlic cloves, peeled and finely chopped
- 1 15-ounce can black (or other color) beans, drained
Slow Roasted Garlic Mojo - Rick Bayless | Frontera
By Dustin
Heat the oven to 325 degrees
- 4 large heads garlic
- OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
- 2 or 3 cups fruity olive oil
- 1 teaspoon salt
- 1/2 cup fresh lime juice
andouille sausage
By Dustin
1. Heat the lard or peanut oil in a small saute pan and cook the onions over medium heat until they are soft, trans...
- 1 cup onion, diced
- 1 tablespoon lard or peanut oil
- 3 1/2 pounds venison, pork, beef or other meat
- 1 1/2 pounds pork fat
- 36 grams kosher salt, about 3 tablespoons
- 4 grams Instacure No. 1, about a heaping teaspoon
- 25 grams dry milk, about 1/3 cup
- 3 tablespoons minced fresh garlic
- 2 teaspoons cayenne
- 2 tablespoons sweet paprika
- 1/2 teaspoon clove
- 1/4 teaspoon allspice
- 2 teaspoons dried thyme
- 1 teaspoon powdered mustard
- 1/2 cup red wine or beer (put in fridge to keep it cold)
- Hog casings
Herbed Roast Beef
By Dustin
1. PREP HERBS Combine parsley, thyme, and shallot in bowl
- 1/3 cup finely chopped fresh parsley
- 2 tablespoons minced fresh thyme
- 1 shallot, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 1 (4-pound) top sirloin roast, fat trimmed to 1/4 inch thick
- 1 tablespoon salt
- 1 tablespoon pepper
Pork Chops O'Brien Recipe
By Dustin
•In a skillet over medium-high heat, brown pork chops in oil; set aside
- 6 pork loin chops (1/2 inch thick)
- 1 tablespoon vegetable oil
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1 can (2.8 ounces) french-fried onions, divided
- 1 package (28 ounces) frozen O'Brien potatoes, thawed
- 1/2 teaspoon seasoned salt
Pork Wet Cure
By Dustin
First note the weight of each piece of pork and add the figures to get the total number of pounds of meat so that y...
- For each 100 lbs. of meat use:
- 9-10 lbs. of medium grain salt (use more salt in warm weather)
- 2-2 1/2 lbs, brown sugar or 4 lbs. unsulphured molasses or maple syrup
- 2 ounces saltpeter
- 4-4 1/2 gallons of water
Chile Rellenos Bake
By Dustin
Chile Rellenos Bake (Makes 6 servings,) Put green chiles in a colander placed in the sink and let drain for a...
- Ingredients:
- Chile Rellenos Bake
- (Makes 6 servings, recipe from Brooke with slight adaptations by Kalyn)
- 1 26 oz. can roasted and peeled green chiles (or use about 24 roasted and peeled green chiles.)
- 4 cups grated cheese (I used 4-Cheese Mexican blend from Costco, which is a low-fat blend of Monterey Jack, medium cheddar, Queso Quesadilla, and Asadero cheese)
- 1 lb hamburger meat or ground turkey
- 1/2 cup very thinly sliced green onions
- 5 eggs
- 1/2 cup fat-free or low-fat milk
- 1/2 tsp. ground cumin
- 1/2 tsp. chile powder (I used ground Ancho chile powder from Penzeys)
Grilled Pork Tacos, Pastor Style - Rick Bayless | Frontera
By Dustin
1. Marinate the meat. In a blender, combine the achiote paste, chiles, canning sauce, oil and 3/4 cup water
- A 3 1/2-ounce package achiote paste
- 3 canned chipotle chiles en adobo, plus 4 tablespoons of the canning sauce
- 1/4 cup vegetable or olive oil, plus a little more for the onion and pineapple
- 1 1/2 pounds thin-sliced pork shoulder (1/4-inch-thick slices are ideal—the kind Mexican butchers sell for making tacos al pastor)
- 1 medium red onion, sliced 1/4- inch thick
- Salt
- 1/4 of a medium pineapple, sliced 1/4-inch-thick rounds
- 20 warm corn tortillas
- 1 1/2 About 1 1/2 cups raw tomatillo salsa