This is a recipe that my mother had as long as I can remember, but I don’t know where she got it. It is very similar to the Basic Green Chile Sauceon the Focus New Mexico site. The original recipe was cooked in melted shortening, but I use olive oil for everything now, so I’m going to update the recipe.
1 Tbsp olive oil
1/2 cup chopped onion
1 clove garlic, minced
2 Tbsp flour
1 cup chopped green chile (roasted, peeled & seeded)
1 1/2 cups chopped tomatoes (fresh or 15 oz can)
salt to taste
Heat oil and saute the onion a few minutes, until softened.
Add garlic and cook just until fragrant.
Stir in the flour, cook two minutes.
Slowly add the stock, stirring constantly.
Add the chile & tomatoes. Cover and simmer 20-30 minutes, stirring occasionally. Add water or stock if sauce gets too thick.
John Cannon, one of my mother’s best friends, developed this recipe. He is a very inventive cook and always makes the most delicious food.
2 lb pork roast
6 cloves garlic
2 lbs potatoes, diced
1 lb onion, diced
2 16-oz cans diced tomatoes, undrained
16 oz jar green chile, undrained
5 Tbsp ground cumin
2 Tbsp ground coriander
water or chicken broth
Make six slits in pork roast and stuff with garlic cloves. Bake at 350 degrees until roast can be shredded. Combine shredded pork and remaining ingredients in a large stockpot, cover with water or chicken broth and cook until vegetables are done, approximately 30 minutes. Top with grated cheese and serve with warm flour tortilla.
1 Tbsp extra-virgin olive oil
1/3 pound Mexican chorizo, casing removed
1 medium onion, chopped
2 large cloves garlic, chopped
1 large bundle kale
few gratings of nutmeg
Salt and freshly ground black pepper
1 cup chicken stock
8 oz can tomato sauce
15 oz can diced tomatoes
1 Tbsp fresh thyme, chopped
4 thick pieces cod or haddock fillets (6-8 oz each)
Old Bay seasoning
Italian parsley, chopped
Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven.
Add chorizo and render for a couple of minutes, then add onions and cook until softened, about 5 minutes.
Stir in garlic and cook for 1 to 2 minutes.
Strip kale leaves from stems. Slice stems into ¼” pieces (like celery). Chop leaves coarsely.
Stir in the stock, tomato sauce, diced tomatoes, kale stems, and thyme. Bring to a simmer and cook over low heat for 10 minutes.
Add kale leaves and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste.
Season the fish with Old Bay seasoning and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes.
Ladle into shallow bowls garnished with parsley.
Serve with crusty bread for mopping.
Rachael Ray uses Spanish chorizo, but I have not found it in my area, so I substitute Mexican chorizo. I believe the seasonings are the same, but Mexican chorizo is a raw sausage.
You can discard the kale stems if you prefer, but with a little extra cooking they taste great & I hate to waste them.
You can substitute Swiss chard or spinach for the kale.
You can substitute any other seafood for the fish – shrimp, scallops, or ???
While we were in Italy, I made this dish at one of the bed & breakfasts we stayed at. The owner kindly let us cook dinner for ourselves when we got there too late to go out to dinner.
Cooking in a strange kitchen using only what they have in their cabinets and fridge can be challenging. More so when all the labels are in a foreign language. Based on what I found and the memory of an Arrabiata sauce recipe I had read before, I threw this together. It turned out quite tasty, so I wrote it down before I forgot what I put in it. This made one serving.
1 tsp olive oil (olio di oliva)
1/2 cup cherry tomatoes (pomodoro), chopped
1/2 anchovy fillet (acciughe), chopped
1 tsp fennel seed (finocchio), crushed
1/4 tsp crushed red pepper (peperoncini)
1 Tbsp tomato paste (concentrato di pomodoro)
Splash red wine (vino)
1 Tbsp Italian parsley (prezzemolo), chopped
Heat olive oil in a skillet.
Add tomatoes, anchovy, fennel seed and red pepper. Cook until tomatoes are soft.
Add tomato paste, red wine and parsley. Cook until slightly thickened.
Pour over pasta and sprinkle with Parmesan.
Peperoncini were everywhere – fresh bunches in the produce stalls and dried in the grocery stores. I was especially intrigued by the grinders filled with whole dried red peperoncini – similar to a grinder that we use for black pepper.