Red Hot

Frijoles Canyon

You may have thought that I was (finally) finished posting about my New Mexico trip, but you'd be wrong! I will spare you the ton o' photos that I have and every last detail, but suffice it to say my final destination was Bandelier National Monument, 33,000 acres of canyon and mesa country that contains evidence of human presence (i.e. pueblo structures/kivas and petroglyphs) that dates back over 11,000 years. So, yeah. I'm still posting! 

Bandelier National Monument

Me in a Kiva

Before my departure, I stocked up on some local red chile powder so that I could try my hand at making the red chile sauce so prevalent in Santa Fe. There is some discussion about what is traditional (chile powder ONLY) and what isn't (the addition of cumin and oregano for instance). I say, just make it the way you like it. The red chile sauce police are probably out drinking margaritas, so do what you want!

Tina's New Mexico Red Chile Sauce

2 tablespoons vegetable oil
1 large garlic clove, minced
1/2 teaspoon cumin (optional)
1/4 teaspoon oregano (optional)
1 tablespoon flour
1/2 cup pure red chili powder
3 cups low sodium broth (beef, chicken or vegetable)
1 teaspoon salt

1. Add the oil to a saucepan and cook the garlic for 1 minute over low heat. Add the cumin, oregano and flour and cook until the mixture bubbles and the flour begins to brown, stirring constantly, about 2 minutes.

2. Meanwhile in a medium bowl, whisk the chile powder and the broth until smooth. Add to the flour mixture along with the salt. Increase the heat to medium and bring to a low simmer, whisking frequently, and cook gently for 15 - 20 minutes, until the mixture has thickened slightly. (Chile can burn easily and impart a bitter flavor so cook slowly, stirring frequently.) The sauce will keep for one week refrigerated and can also be frozen. Use to make enchiladas or to drizzle over anything that needs an extra kick. Makes 3 cups of sauce.

On Top of Spaghetti

I've always had a problem keeping meatballs from turning into meat cubes. How do you keep them from flattening out when you are browning them? Every recipe tells you not to pack them super tight when rolling, but then they deflate once they hit the frying pan and end up totally deformed. In my experience. 

Tossing these bad boys into the sauce without browning them first helps keep the proper spherical shape, but you may find yourself with a bit of an oil slick on top. (Good thing I didn't add any pork.) Either embrace it or skim away.

Served on toasted hoagie rolls with some extra parm and mozz would make for a great Super Bowl party meal. Or just serve classically...

On top of spaghetti,
All covered with cheese,
I lost my poor meatball,
When somebody sneezed.

It rolled off the table,
And on to the floor,
And then my poor meatball,
Rolled out of the door.

It rolled in the garden,
And under a bush,
And then my poor meatball,
Was nothing but mush.

The mush was as tasty
As tasty could be,
And then the next summer,
It grew into a tree.

The tree was all covered,
All covered with moss,
And on it grew meatballs,
And tomato sauce.

So if you eat spaghetti,
All covered with cheese,
Hold on to your meatball,
Whenever you sneeze.


Slow Cooker Meatballs and Tomato Sauce
Adapted from Food & Wine

Two (28-ounce) cans whole tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 large basil sprig plus 2 tablespoons thinly sliced basil leaves
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
2 pounds ground beef chuck
3 tablespoons dry bread crumbs
1 egg, lightly beaten
3 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
Kosher salt and freshly ground black pepper

1. Using your hands, crush the tomatoes into a slow cooker and add their juices. Add the olive oil, tomato paste, basil sprig, crushed red pepper and half of the garlic. Cover and cook on high for 3 hours, until the tomato sauce is very flavorful.

2. Meanwhile, in a large bowl, mix the ground chuck with the remaining garlic and the bread crumbs, egg, 3 tablespoons of Parmigiano-Reggiano, 1 tablespoon of kosher salt and 1/2 teaspoon of pepper. Roll the mixture into 24 meatballs, being careful not to pack them too firmly.

3. Add the meatballs to the sauce. Cover and cook on high for 1 hour longer, until no trace of pink remains in the center of the meatballs. Discard the basil sprig. Uncover and continue to cook on high for one hour more (or up to 2 hours), until the sauce has reduced. 

4. Skim the excess fat from the surface of the sauce and discard. Add 1 tablespoon of the sliced basil to the sauce and season with salt and pepper. Spoon the meatballs into bowls, or serve over pasta or in toasted rolls, sprinkle with the remaining 1 tablespoon of sliced basil and serve, passing extra grated cheese at the table.

Note: The cooked meatballs can be refrigerated in the sauce for up to 2 days before serving.

Out Like a Lamb

Have you finished your Easter Egg hunt? Demolished a giant chocolate bunny? Prepared to chow down on a leg of lamb or side of ham? How about a lamb burger instead? Who says you always have to make and do what is traditional? Could I ask any more questions?

I like the idea of a casual Easter brunch rather than a formal dinner. Lamb burgers cook quickly and are super tasty. You could serve a nice Greek salad on the side, this orzo salad or really any of these sides to round out your meal. Serve these coconut cupcakes for dessert and your Easter meal is complete...though perhaps I'm a little late. There's always Memorial day!

Lamb Burgers

1 pound ground lamb
2 teaspoons dijon mustard
2 teaspoons finely chopped mint

2 teaspoons finely chopped parsley
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste

Feta yogurt sauce (recipe below)

4 ciabatta rolls (or preferred bun of choice), toasted

Thinly sliced cucumber

1. In a medium bowl mix the lamb, mustard, herbs, spices, and salt and pepper. Form the meat into four equal (about 1-inch thick) patties. Set aside.

2. Heat a gas or charcoal grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Cook the burgers, flipping once, until browned and cooked to desired doneness, about 3 - 4 minutes per side for medium rare. Place each burger on the bottom half of a bun and top each with the yogurt sauce, cucumbers and bun top. Serves four.

Feta Yogurt Sauce

1/2 cup crumbled feta cheese

1/2 cup plain yogurt

1 1/2 tablespoons fresh lemon juice

1 teaspoon dried oregano

1 garlic clove, minced

1. Using a fork, lightly mash the feta cheese in small bowl. Stir in the remaining ingredients. Season to taste with salt and pepper. Let stand for 30 minutes to allow the flavors to develop. (Sauce can be made 2 days ahead. Cover and refrigerate.)

Caramel, Oh!

Nope. I'm not writing about the latest Knicks addition. I've fallen off the blog wagon again, but I'm picking myself back up. Caramel sauce is calling.

This is one of those recipes that might sound scary at first. (Look out! The mixture bubbles furiously!) But it's really not. And you don't need a candy thermometer to make it. If anything, it just takes a little practice to know when you've achieved the right color of thickened, boiling, sugar water so that you can turn off the heat and whisk up one tasty sauce.

When I made the sauce for this post, I actually turned off the heat before the sauce had turned a deep amber because it was strangely only turning amber around the edges of my pan. I was suspicious...and slightly freaking out that I was going to ruin it. But once I added the cream and vanilla it turned into the perfect caramel color. And I decided to add a little sea salt this time because...it's so trendy! The trend works though. Just try this caramel sauce. On ice cream. On toast. On your finger. (Sometimes a spoon is just too far away.)



Caramel Sauce

1 1/3 cups sugar
1/2 cup water
1/2 cup heavy cream
1/2 teaspoon pure vanilla extract
1 tablespoon unsalted butter
Fleur de sel, optional

1. Add the sugar and water to a large heavy-bottomed saucepan. Bring the mixture to a boil and continue to cook, uncovered and without stirring, until the mixture thickens and begins to turn a deep gold/amber color, (occasionally brushing down sides of pan with wet pastry brush if sugar crystals begin to develop) about 10 minutes. (Watch carefully, especially at the end, as it can turn from a nice golden caramel to a pot of burnt sugar very quickly.) Turn off the heat.

2. Gradually add the cream, taking care to not get splattered as the mixture will bubble vigorously. (Using a large enough pot keeps the mixture from boiling over.) Whisk until the sauce is smooth and thick. Whisk in the vanilla, butter, and about 1/2 teaspoon of salt, if using. Serve warm or at room temperature with additional salt as desired. Makes about 2 cups. (The sauce will keep tightly covered in the refrigerator for about a week. Gently reheat before serving.)