NM STYLE

New Mexico Style Recipe Highlight: #3

August 14th, 2013 at 2:05 pm by under Face of Fox

Eggplant Cannelloni

Chef Christopher McLean — Bishop’s Lodge

  • Prep Time (minutes): 20
  • Cook Time (minutes): 30
  • Ready In (minutes): 50
  • Course: Side Dish
  • Cuisine: American
  • Servings: 10
  • Occasion: Any
  • Difficulty Level: Easy
  • Easy: Click Here
Ingredients
  • 2 Cups Vegetable Oil
  • 1 Pound Mozzarella Grated
  • ****For the Tomato Sauce****
  • 1 large can tomatoes (diced/peeled) or 8 large tomatoes peeled/seeded
  • ¼ cup tomato pasted
  • 2 Tablespoons minced onion
  • 2 Tablespoons minced garlic
  • 2 Tablespoons minced shallot
  • 1 Tablespoon dry thyme
  • 1 Tablespoon dry oregano
  • 1 Tablespoon dry basil
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • 2 cups water
  • 1 Tablespoon chopped parsley
  • ½ cup white wine
  • ****For the Cannelloni****
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 eggs
  • 1 cup milk
Directions
  1. ****Method for the Sauce****
  2. On medium heat, sauté onions, garlic, and shallots in 2 Tablespoons of vegetable oil for 1 minute.
  3. Add dry herbs and continue to cook for 2 more minutes.
  4. Add the white wine and reduce by ½.
  5. Add the tomato paste, tomatoes, sugar, salt, pepper, and water.
  6. Simmer 15 minutes on low/medium heat. Add more water for a thinner sauce.
  7. ****Method for the Cannelloni****
  8. In a mixing bowl, whisk the eggs and milk together.
  9. In another mixing bowl, blend the flour and salt/pepper.
  10. Take sliced eggplant and dip in the flour bowl to dust each piece.
  11. Put slices in the milk/egg mixture.
  12. Return to the flour blend (try not to have excess egg/milk on each slice)
  13. In a sauté pan, on medium-high heat, pan fry the eggplant slices.
  14. When light brown, turn the slice and continue to pan fry until both sides are a light golden brown.
  15. Mix ¾ pound of mozzarella with ¼ cup of sauce.
  16. Roll the mozzarella mix inside each slice of eggplant, like enchiladas.
  17. Put in an oven-safe dish and top and bake for 8 minutes at 350 degrees.
  18. Top with tomato sauce and remaining shredded mozzarella.

New Mexico Style Recipe Highlight: #2

August 13th, 2013 at 11:02 am by under Face of Fox

Enchanted Pastry and Spinach With Red Chile

Cooking Vegetarian With Melonie Mathews

  • Prep Time (minutes): 30
  • Cook Time (minutes): 60
  • Ready In (minutes): 90
  • Course: Side Dish
  • Cuisine: New Mexican
  • Servings: 8
  • Occasion: Any
  • Difficulty Level: Easy
Ingredients
  • 1 box Puff Pastry Sheets or pastry cups
  • 1 cup cooked spinach (drained) (Either steam spinach in a pot with water, or cook in a pan with light oil)
  • 1 cup low fat cheese (any type of cheese that can be shredded)
  • 2 cups sauce (either tomato sauce or chile sauce)
  • 1/4 cup Pinon nuts (Pine nuts), roasted
  • 1 bag of dry red chile pods
  • 1 tsp. garlic salt
  • 4 tsp. salt
  • 1 tbsp. sugar
  • 5 cups water
Directions
  1. Pre-heat oven to 400 degrees.
  2. Unthaw pastry for 20-30 minutes.
  3. Cook spinach, either steamed or pan seared.
  4. Heat the tomato sauce or chile sauce.
  5. Place pastry pieces on a lightly greased baking sheet or non-stick baking sheet, bake for 11 minutes.
  6. Once pasty has risen and browned, remove from oven. Take half of the cooked pastry and put spinach, pinon nuts and cheese on top of pastry.
  7. Then place in the oven to melt cheese, put the other piece of pastry on top of spinach,(optional) sprinkle with a little more cheese and put back in oven for 5 minutes.
  8. Then place each piece on a plate, drizzle the sauce over and around the pastry, then serve.
  9. If using Pastry cups, bake according to directions on box, once out of the oven, remove the center piece and fill with spinach and cheese, place in oven to melt cheese and serve
  10. In a 2 quart sauce pan, add chile pods (break off stems and remove seeds) and water, bring to a boil.
  11. Simmer for 20 minutes.
  12. Place all of the chile pods in a blender ( without water), blend on high for 2- 3 minutes or until smooth,
  13. Add in 1 cup of water at a time from the pot used to boil the pods, blend on low for 2 minutes, add more water. Depending on the consistency you would like your chile, use more or less of the water.
  14. Once satisfied with the consistency of the chile, pour into a pot, add garlic salt, salt and sugar.
  15. Simmer for 20 minutes and serve.