5 minute read

On the Menu

New Mexico Hot Green 8 slices bacon, thickly sliced 4 whole, roasted green chile, peeled, sliced lengthwise, 8 strips 2 cloves garlic, minced ½ onion, chopped ½ cup flour 1½ cups milk 1 (10 oz.) can diced tomatoes with green chile 8 oz. pepper jack cheese, grated 1 (16 oz.) brick processed cheese, diced Salt and pepper to taste 8 slices “Texas” toast 12 ¼-inch thick slices turkey lunchmeat Dried cilantro to garnish

4. Preheat oven to 350 F. In heavy, non-stick skillet, fry bacon until done. Remove from skillet, drain on paper towels and set aside. If necessary, remove enough bacon drippings to leave about 2 tablespoons for next steps. In same skillet, fry green chile strips and remove from pan when slightly crispy. Drain on paper towels and set aside. In same skillet, begin queso sauce by browning garlic and onion in remaining bacon drippings until translucent. 5.

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9. Sprinkle flour into skillet, stirring until garlic/onion is coated, and bacon drippings are absorbed. Slowly add milk and canned tomatoes, cook until smooth and warm. Add both cheeses, stirring until melted, smooth and thick, adding salt and pepper to taste. Set skillet with queso sauce aside. Toast “Texas” toast until medium browned. For each “Hot Green,” stack in an oven safe dish prepared with cooking spray one whole slice of toast and another halved in triangles on top of single, 3 slices turkey, smothering stack with queso. Make three remaining, separate stacks in dish. Place in preheated oven for 15 minutes. Remove from oven and top each stack with a crisscrossed pattern of 2 slices bacon and 2 fried green chile strips. Garnish with dried cilantro. Use spatula to remove each stack and individually plate. Serve immediately. Serves 4.

Dance Up an Appetite During the thick of the 1920s, Chef Fred K. Schmidt of Louisville, Kentucky’s famed Brown Hotel, set out to create a sandwich for guests after their long evenings of dancing. According to historical accounts, it was estimated more than 1,000 nightly guests would dance the hours away at the Brown until the wee hours of the morning, wanting a bite before they retired. The Hot Brown became not only Chef Schmidt’s claim to fame but Louisville’s signature dish featured on a number of area restaurant menus and has been highly recommended for decades. While visiting the area a few months ago, both traditional and delicious veggie versions were featured on local menus, however, it’s high time New Mexico joined in the open-facedsandwich march with its own creation. With thanks to Shannon Caraveo for the concept, try the Hot Green recipe patterned after Chef Schmidt’s century-old creation. Enjoy!

Curried Egg Salad ½ tsp. ground curry 1 tsp. honey ½ tsp. cracked black pepper ½ cup prepared mayonnaise 8 lg. eggs, hard-boiled, peeled and diced 2 green onions, diced ¼ cup roasted, salted sunflower kernels Bread of choice: rolls, buns, toast, crackers, naan, thick tortillas or pita pockets

Optional: ½ cup fresh, spinach 3-4 radishes, finely sliced 1.

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3. In medium sized mixing bowl, combine curry, honey, pepper and mayonnaise, stirring until smooth. Fold eggs and onions into mixture until incorporated. Fold in sunflower seeds and serve with desired breads as either whole sandwiches or as an appetizer tray.

Easter Lemon Blueberry Cake with Grassy Frosting 1 box lemon cake mix ¼ cup vegetable oil ¼ cup unsweetened applesauce 2 eggs, slightly beaten ¾ cup half and half 2 lemons, zested with juice reserved ½ cup frozen blueberries, thawed and rinsed 3 Tbs. flour 4 Tbs. butter, softened 2 Tbs. (approximately) milk 1 tsp. vanilla 2 cups (approximately) powdered sugar 1 cup sweetened coconut flake Green food coloring

1. Preheat oven to 350 F. 2.

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8. Spray round-tube fluted side cake pan with cooking spray and lightly dust with flour. In large mixing bowl, add cake mix, oil, applesauce, eggs, and half and half. Mix until smooth, approximately 2 minutes. Zest lemons, and squeeze to remove juice. Set zest aside. Mix in 2 tsp. lemon juice to cake batter, reserving ½ tsp. juice for frosting. Coat blueberries in flour, and fold into cake mix until just incorporated. Pour cake batter into prepared pan and bake for 30-35 minutes or until inserted pick comes out clean. While baking, prepare frosting and coconut. Mix butter, ½ tsp. lemon juice, milk and vanilla in bowl, adding enough powdered sugar until rather stiff frosting forms. If necessary, add more sugar or milk for desired consistency. Set aside. 9. Place coconut in zip-locked bag. Add drops of food coloring to reach desired tint, seal bag and shake until coconut is colored. 10. Remove baked cake from oven, cool ten minutes. Invert and place cake on cake plate. 11. Allow cake to continue cooling until just slightly warm. Drizzle frosting on top of cake, allowing frosting to trickle down sides of cake. 12. Add colored coconut on top of cake, sprinkle with lemon zest. Serves 12-16.

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