SPRING HILL RANCH'S ARMADILLO TURDS
Every once in awhile we'll invite a Texan to one of our get togethers. If you understand the relationship between Texans and New Mexicans you'll understand that the Texan has to be a special kind of friend to get the invitation. In honor of the Texas State Critter, and to make our Texan friends feel even more at home, we've developed the Armadillo Turd. It's got a great combination of flavors and the whole plate of them will disappear faster than just about anything else on your appetizer buffet. PS: We've used chorizo on these but it is a little too strong to blend with the other flavors.
Provided by Wiley P @WileyP
Categories Other Appetizers
Number Of Ingredients 8
Steps:
- Adjust an oven rack to the center position and preheat the oven to 375°. Lightly grease a baking sheet.
- In a medium mixing bowl, combine the cream cheese, cheddar cheese, garlic, cilantro, cumin and salt until they are well blended. Set aside.
- Remove the stems from the jalapeños and cut each in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half horizontally. Place about a teaspoon of the cream cheese filling in each jalapeño quarter.
- Using about 1/4-1/3 cup of the sausage at a time, pat it into a 3-inch circle. Place a stuffed jalapeño quarter in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it is completely covered, and form it into an egg shape.
- Place the sausage-wrapped jalapeños about an inch apart on your prepared baking sheet. Bake them for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes. Serve as they are or with buttermilk dressing, queso or salsa.
SPRING HILL RANCH'S NEW MEXICO RED ENCHILADA SAUCE
New Mexico sauces! So much of the food of New Mexico is about the sauces. Here's a traditional red enchilada sauce, which really is just a basic red chile sauce with some herbs and spices added Before you slather this on your enchiladas, you'll want to note that as chiles ripen, they become spicier. Even the blandest of dried...
Provided by Wiley P
Categories Other Sauces
Time 50m
Number Of Ingredients 9
Steps:
- 1. In a medium saucepan over medium high heat, bring the broth to a simmer.
- 2. Meanwhile, remove the stems from the chiles and shake out the seeds. Place them in a medium-sized skillet, about 10" wide and 2 1/2" deep. Once the broth is hot, pour it into the chile skillet and place it over very low heat to allow the chiles to steep. Place a plate over the chiles to keep them submerged. Steep the chiles until they have softened and are quite pliable, about 20 minutes.
- 3. (This step will net between 3 and 4 cups of hot enchilada sauce, so if your blender is not large enough, do it in batches.) Place the softened chiles in a blender, packing them in snugly but not to pack very tightly. Pour in enough of the broth to come half way up the chiles. Add the onion, garlic, oregano and cumin. Blend on medium-high speed until the sauce is very smooth. If the sauce is too thick, add additional broth or some water.
- 4. If an ultra-smooth sauce is desired, in a fine-mesh strainer over a medium bowl, strain the sauce.
SPRING HILL RANCH'S JALAPEñO WHITE SAUCE
Everyone knows (or *should* know) that New Mexico is famous for its chile sauces...and that the official State Question really is "Do you want green or red?" Well, there is a third sauce, and we don't really advertise it much. It is called Terciopelo Jalapeño, or "Jalapeño Velvet." Pour some of this over your next plate of...
Provided by Wiley P
Categories Other Sauces
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a heavy pan over high heat, heat the heavy cream until it is just ready to boil. Stir in the sour cream. Once the sour cream dissolves, reduce the heat to medium.
- 2. Stir in the chicken base and jalapeño juice and simmer.
- 3. Meanwhile, make a roux by warming the butter in a saucepan over medium heat, adding the flour, and mixing with a wire whisk until the mixture is smooth and pale gold.
- 4. Add the roux to the simmering cream mixture, whisking briskly and constantly until the roux is completely incorporated. Remove the pan from the heat and stir in the minced jalapeño and the cheeses.
SPRING HILL RANCH'S SOUTHWESTERN SHREDDED BEEF
Full of Southwest flavors and spices, this shredded beef recipe is so good - and easy! The beef becomes so tender it melts in your mouth. There are so many ways to enjoy this slow-cooked beef... enchiladas, nachos, tacos, quesadillas, as a sandwich, etc. The best part about this shredded beef is the aroma of Southwest flavors...
Provided by Wiley P
Categories Roasts
Time 8h50m
Number Of Ingredients 11
Steps:
- 1. Trim the roast of any excess fat and cut it into four relatively equal chunks. Rub the pieces with the black pepper and set them aside.
- 2. In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin, and cayenne.
- 3. Add the pieces of beef, tucking them down into the sauce mixture. If the sauce/liquid does not come at least 1/3 of the way up the beef pieces, add enough water to do that.
- 4. Cover and cook on the high setting until the meat begins to fall apart, about 8 hours. Check every once in awhile and, if necessary, add water to keep the roast from drying out.
- 5. Turn the slow cooker down to the low setting and remove meat to a large bowl or 9x13 baking dish. Shred the meat using two forks.
- 6. Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
- 7. We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).
SPRING HILL RANCH'S CATALINA SALAD DRESSING
About once a week here on the ranch, our dinner meal is a large bowl of salad. We always throw in lots more than just chopped lettuce, of course - There's always some kind of meat and chunky stuff like little corns, artichoke hearts, bell peppers, grated cheese and such. And to be honest, I cannot remember the last time I bought a packaged salad dressing. Catalina is one of my favorites on out taco-style salads as well as chef- or cobb salads. Give this one a try!
Provided by Wiley P @WileyP
Categories Lettuce Salads
Number Of Ingredients 11
Steps:
- In a blender or using a hand blender in a mediuml mixing bowl, blend together the ketchup, onion, vinegar, brown sugar, white sugar, salt, celery seed, paprika and pepper until they are smooth. With the blender running, slowly drizzle in the oil. Store in an air tight container in the refrigerator for up to 2 weels.
SPRING HILL RANCH'S BEEF TONGUE STEW
This recipe is for a Basque tongue stew. It is a wonderful traditional beef stew which I learned to cook while living in northeastern Nevada. If you've never used beef tongue as an ingredient before, handling it takes a little getting used to. You simply have to forge onward and get over it! LOL! The flavor is similar to goat,...
Provided by Wiley P
Categories Beef
Time 2h15m
Number Of Ingredients 15
Steps:
- 1. Place the beef tongue, chopped carrots, parsley, bay leaves, pepper corns and quartered onion in a 6 qt pot (or pressure cooker) with sufficient water to cover. Bring to a boil, then reduce to rolling simmer covered for 2 1/2 hours. If cooking in a pressure cooker, cook at high pressure (15 psi) for 60-75 minutes, then allow pressure to release normally.
- 2. Remove the tongue. Peel off the skin and trim the underside a bit. Discard the first 1/4" slice from the back. Then cut 1/4" slices crosswise to tip of tongue. You then add these slices to the prepared sauce (directions following) and simmer covered for about 45 minutes after which you continue simmering for one hour uncovered, stirring occasionally. Then serve the slices covering them with the sauce.
- 3. For the sauce: While the tongue is cooking, in a 6 quart saucepan sauté the garlic, onion and green pepper in oil. Add the tomatoes, and parsley. Simmer until the tomatoes are tender, about 10 minutes. Add the beef stock, cover the pot and simmer it for 1 hour. Remove the cover and simmer it for another hour to allow reduction and thickening, stirring occasionally. Add the tongue slices as described above to finish the cooking process.
SPRING HILL RANCH'S NEW MEXICO RED CHILE SAUCE
Here's the "red" half of the New Mexico State Question, "Red or Green?" As is usual, the red chile sauce has more spicy heat than the green, but the flavor of those red chiles is awesome indeed! Slather this on or under your huevos rancheros, enchiladas, dinner-sized burritos or other New Mexico inspired dish for a truly...
Provided by Wiley P
Categories Other Sauces
Time 25m
Number Of Ingredients 10
Steps:
- 1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour. Stir gently but constantly until the roux reaches a medium brown ("peanut butter") color, about 2 minutes. Add the chile powder or chiles, garlic, chicken broth, oregano, salt and cumin (if using). Simmer, stirring constantly until the sauce has thickened. The sauce should coat the back of a spoon. Add a little water if needed for proper consistency. Blend or process if desired for a smoother texture.
- 2. Slather the hot (temperature-wise) sauce over or under your New Mexican or southwestern dishes. Kept in an air tight container, this should stay fresh for at least a week in the refrigerator.
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