Here's one for Elise:
Green Chile Dip
2 cans cream of celery soup (I use 2 cans cream of mushroom with roasted garlic instead)
1/2 carton frozen Baca's green chile
1 round steak cubed
garlic to taste
season with salt, pepper
Brown meat. Add soup, chili and seasoning. Simmer on low for 30 minutes. Add cheese if desired (I always put in lots of cheese cause it's one of the 3 CH'S - cheese, chips and most importantly chocolate).
Serve with chips (or if you want, you can roll this in a tortilla).
Wednesday, October 05, 2005
Tuesday, October 04, 2005
It's Snowing!!
Okay so maybe winter is here or hopefully we'll be blessed with an indian summer in a few days. Summer was so hectic that I kept wishing it would be over so life would settle down. So okay summer is over but I don't think I'm ready for winter either. I'm thinking maybe it's the stress knowing the barn isn't built (won't even be started until after Oct 10th) and we don't have hay put up for the horses.
And this weekend antelope season starts so we get to go camping for a few days to get some meat for the freezer - yeah fun. Mind you, there are antelope 1/4 mile behind the house, I see them all the time when I go walking but we can't shoot those, we are going to drive 4 hours northeast of Broadus and find some foreign animal to bring home. Normally, camping out for antelope season consists of staying in a local motel and dining out - the motels are pretty bad in Broadus but better than nothing. However, some fool this year decided to book all 3 motels and have a wedding the opening weekend of antelope hunting. Maybe we should go hunting for him.
Anyway, since the weather is cooling off, it's time to start cooking warmer meals - something that will stick to your ribs besides oatmeal. So, I decided to cook John's favorite last night and felt I should share the recipe. Many years ago (actually back in 1977) we were in California and found this little hole in the wall mexican restaurant - we both ordered steak picado and it was so good. As we ate, we took notes on what we thought was in it and went home and created our own. With 4 peppers, it's a bit spicy but you know how that is, sometimes 4 peppers can make something hot and the next time, there's no heat at all in the meal.
So here you go, I hope you enjoy it:
2 pounds round steak – cut in ¾” cubes. (I use venison or antelope)
Brown in pan with a little oil until done.
Remove meat and any juices from the pan.
1 whole onion, diced
1 bell pepper, diced
3 cloves garlic
4 cerrano peppers – sliced thin
Fry onions, peppers and garlic until the onions are translucent
Throw the meat and juices back in the pan.
Add 3 chopped tomatoes and 1 bunch of chopped cilantro.
If it seems dry, add 1/3 cup of water
Simmer 20-30 minutes and serve with tortillas and beans.
And this weekend antelope season starts so we get to go camping for a few days to get some meat for the freezer - yeah fun. Mind you, there are antelope 1/4 mile behind the house, I see them all the time when I go walking but we can't shoot those, we are going to drive 4 hours northeast of Broadus and find some foreign animal to bring home. Normally, camping out for antelope season consists of staying in a local motel and dining out - the motels are pretty bad in Broadus but better than nothing. However, some fool this year decided to book all 3 motels and have a wedding the opening weekend of antelope hunting. Maybe we should go hunting for him.
Anyway, since the weather is cooling off, it's time to start cooking warmer meals - something that will stick to your ribs besides oatmeal. So, I decided to cook John's favorite last night and felt I should share the recipe. Many years ago (actually back in 1977) we were in California and found this little hole in the wall mexican restaurant - we both ordered steak picado and it was so good. As we ate, we took notes on what we thought was in it and went home and created our own. With 4 peppers, it's a bit spicy but you know how that is, sometimes 4 peppers can make something hot and the next time, there's no heat at all in the meal.
So here you go, I hope you enjoy it:
2 pounds round steak – cut in ¾” cubes. (I use venison or antelope)
Brown in pan with a little oil until done.
Remove meat and any juices from the pan.
1 whole onion, diced
1 bell pepper, diced
3 cloves garlic
4 cerrano peppers – sliced thin
Fry onions, peppers and garlic until the onions are translucent
Throw the meat and juices back in the pan.
Add 3 chopped tomatoes and 1 bunch of chopped cilantro.
If it seems dry, add 1/3 cup of water
Simmer 20-30 minutes and serve with tortillas and beans.
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