Green Chile Chicken Enchilada Pie

If you happened to have read Moi's post on New Mexico's most famous and lucrative cash crop, and wondered, "That's all very well and good, but what do you all actually do with the stuff?" here's your answer.

You grow up in New Mexico, you can bet your family has in its recipe vaults some version or another of this enchilada casserole. No, we did not invent enchiladas. Just enchilada pie. It's as authentically New Mexican as you can get, comfort food at its finest.

This recipe was bestowed upon my mother by one of my home town's most venerable cooks. My mom passed it on to me. Now I pass it along to you.

What:
2-3 cups authentic New Mexican green chiles, skin and seeds removed (24 to 30 chiles)
1 small yellow onion, finely chopped
4 cloves garlic, finely chopped
2 11 ounce cans of Campbell's Cream of Mushroom Soup, uncooked, straight out of can
12 ounces of real, full fat sour cream
1-1/2 pounds cooked chicken breast chopped into bite-sized pieces
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon authentic New Mexican red chile powder
3/4 tablespoon salt
1/2 tablespoon fresh ground black pepper
2 tablespoons Harvey's Bristol Cream Sherry
18 6" corn tortillas
8 ounces shredded sharp cheddar cheese

How:

Chop green chiles into bite-sized pieces. Place in big mixing bowl.


Add the chopped onion and garlic, soup, sour cream, chicken, spices, and sherry. Mix well.

Spray a 9x13 glass pan with non-stick cooking spray and line with six corn tortillas. They come in packages like so, the best being our locally manufactured Bueno Brand.
In fact, these fine folks, who I know well, are your best resource for all things authentically New Mexican, from spices to tortillas to frozen chile and pre-made dinners. Check em out at: http://www.buenofoods.com/

Anyway. This is how your lined pan will look:



Then, place one third of your chile/chicken mixture on top and spread evenly to the sides. Sprinkle with a third of the shredded cheddar cheese. Repeat two more times, for a total of three layers.



At this point, you can cover the casserole with heavy duty aluminum foil and freeze for up to six months, un-thawing overnight in the refrigerator before baking. If ready to bake now, simply pop into a pre-heated 375º F oven for 45-60 minutes, let sit for five minutes before serving, cut, and serve with a side of refried pinto beans, Spanish rice, and a dollop of even more sour cream.

As for liquid accompaniment, I find that the only wine that really pairs well with New Mexican cooking is, well, a New Mexican wine. Before any you oenophiles get all precious on Moi, know this: New Mexico is the oldest wine producing region in all of North America. They make wines here that will knock your socks off, so there. One of them, IMHO, is Santa Fe Vineyards's Tinto del Sol, a medium -bodied Cabernet blend with a rosy nose that brings out the best in either red or green chile. Ponderosa Valley Vineyards also makes a superlative Riesling, whose character is bold but sweet enough not to get overpowered by the chile. Otherwise, just save the strain on your brain and serve the pie with a good Mexican beer.

El Perfecto Chocolate Mousse

It's my contention that more words have been wasted debating the proper texture of chocolate mousse than that of any other dessert in the known universe. (Well, except maybe cobbler.) Which is why I nearly didn't post a chocolate mousse recipe. For some, the only proper mousse is something that bears a striking resemblance to cotton candy - light, airy, and elusive on the tongue. Still others turn their noses up in disgust at anything that doesn't resemble a texture so dense, it's like a fudge gone wrong – you can literally stand your spoon stick straight up in the middle of it, go dancing around the room in your underwear, and then come back to check and, yup, the spoon's still standing at attention where you left it.

I tend to lean towards dense myself. One, because it means you have to cook the egg yolks – an extra step, I know, but what price extra step if it means the immuno-compromised in your bunch won't fall over dead from salmonella poisoning once the dessert course is finished?

And two, dense means I can scoop the mousse out all pretty-like into melon ball sized servings and hence curtail my normal impulse to ingest an entire martini-glass full of the stuff like the little piggy that I am. Although, yeah, from the photo above, it sure does look like I'm about to ingest more than just a melon ball full, that's for sure. But I'm suffering with the hanta virus crud, and it's now three days into my terrible, terrible sickness, and I am therefore finding that there is little left to live for in this world except chocolate mousse. And Canada Dry Ginger Ale.

Now join me, won't you, in my sickness:

What:
6 ounces bittersweet chocolate, finely chopped (or chips)
1 cup heavy cream
2 large eggs
Pinch salt
1/3 cup sugar
1/2 teaspoon vanilla

How:
Put the chocolate in a large sized heatproof bowl. Melt at 50 percent power in the microwave for about a minute. Stir. Keep melting in minute increments until almost melted. Stir to complete the job.

Whip the cream in a medium bowl until it holds soft peaks. Do not over whip (you'll know you've done so when it begins to look like butter, so stop just at the soft peak stage before complete anarchy ensues). Set aside.

Fill a medium saucepan halfway with water and set on the stove to boil.

Put the eggs, salt, and sugar into the bowl of an electric stand mixer, grab a big ol' balloon whisk and beat until foamy and light, about 30 seconds. Set the bowl over the boiling water (the water should just touch the bottom of the bowl; if not, add or subtract as necessary), and continue to whip with the whisk until the eggs get very fluffy and hot to the touch, about 3 minutes. I know, it's hard, but you must keep whisking briskly, otherwise you'll get scrambled eggs and cuss a blue streak my way, when really, it will be your own damn fault. At any rate, think of it as a bicep workout and suck it up.

Remove the bowl from the heat, attach to stand mixer, and continue beating on high speed with the balloon whisk attachment until a thick ribbon falls from the whisk when lifted out of the bowl, anywhere from 3 to 5 minutes more. If mixture is still hot, allow to cool to room temperature. Fold in the vanilla.

Fold about a quarter of the eggs into the chocolate to lighten it, then fold in the rest of the egg mixture. Finally, fold the whipped cream into the entire mixture and fold and fold (or, because I know your arm has just about had it by now, go ahead and just stir and stir – it won't really affect the texture) until everything has been uniformly blended into a smooth, light mousse.

Pour the mousse into 4 serving dishes or wine glasses. Cover and refrigerate until set, about 1 hour. Damn the cholesterol and serve with even more whipped cream on top. And chocolate sprinkles. And/or biscotti. Really, the possibilities are endless.

Alternatively, leave the mixture in the bowl, let set another hour longer in the fridge, and then scoop out with one of those cute melon ball scoopers into small bowls or dishes and impress your friends with the preciousness of it all.

As God Is My Witness

I'll never make pralines the old-fashioned way again.

Because in the three years I've dedicated myself to finding the perfect praline recipe, not only have I ingested enough sugar to keep all the dentists in the known universe in Mercedes and strippers, I have also reached levels of frustration that no one with my sensibility should ever have to reach. Yes, I like a challenge. What I do not like, is beating my head against a wall. It hurts.

To be sure, candy-making is fussy, fussy business. First, there are the vagaries of temperature – soft ball, hard ball, crackle stage. Then the chemistry involved in sugar crystal formation. Or, in the case of pralines, inhibited sugar crystal formation. Because nothing is worse than a grainy praline. Or one that's rock hard. The perfect praline is, instead, the absolute perfect melding of sugar, cream, butter, vanilla, and pecans into a creamy, melt-in-your-mouth confection that is firm but never crisp. And never, ever rock hard. That's brittle, Party People, not pralines.

Anyway. Over the past three years, I'd say I've reached success about 67.23 percent of the time. The other 32 some odd times, I ended up with either puddle or brittle. And a bit of a cry.

But no more. Our first night in Louisiana, my mother-in-law naturally laid out a bounteous spread for Christmas Eve noshing. 'Course, my focus was all on the sweet stuff – the chocolate pudding cake, the lemon ice box pie, the divinity, the fudge, and, oooo, what's this? A plate of perfect-looking pralines? So, I inquired, you've obviously mastered the trick of it. No, my mother-in-law replied. There is no trick. It's all done in the microwave.

Really?

Really.

Of course, I was blessed with the recipe, courtesy MIL's friend Nell Rogers. And I finally felt sufficiently de-stuffed last night to give these a go.

They're pretty much near perfect. The only difference I notice is perhaps a tad less depth of flavor that I believe is probably best achieved with the long-ass slow-cook time necessitated by the traditional method, which allows the caramel flavors to bloom more fully. Still. I think these are delicious enough to warrant the slight loss.

So, without further hesitation, here is Ms Rogers' recipe, with only one addition by Moi:

Perfect Pralines:

What:
16 ounces (one pound or two cups) firmly packed light brown sugar
8 ounces (one cup) cream
2 tablespoons light corn syrup (Moi's addition)
2 tablespoons butter, cut into small pieces
2 teaspoons vanilla
1-1/2 cup pecan halves (toasted if you wish*)

How:

Lay out two sheets of newspaper at least four pages thick along kitchen counter and cover with wax paper.

Into a large, deep microwave-proof bowl, stir together the brown sugar, cream, and corn syrup. Microwave on high for about 10 minutes, or until a candy thermometer reaches 235º F or the soft ball stage (check your mixture at 8 minutes).

Remove bowl from microwave (Carefully. The bowl will be super duper hot, so use your mittens and be careful not to drop. Likewise, resist all temptation to stick your finger into the mixture.) Immediately add the butter, vanilla, and pecan halves. Stir, stir, stir with a sturdy, long-handled wooden spoon until mixture starts to lose its sheen, cloud up, and thicken slightly, about a minute to two minutes. At that point, immediately spoon out onto your sheets of wax paper. The consistency we're looking for here is a mixture that will immediately hold its shape when dropped without spreading into a puddle, but not so thick you can't get it off the spoon. I've heard that if the mixture sets up too hard too quickly, you can add a tablespoon or so of water and re-microwave until you reach the proper consistency. But I think you've then blown the sugar crystal inhibition thing. Although, the product will probably taste just as good.

*To toast pecans, place pecan halves on a baking sheet and roast in pre-heated 350º F oven for 10-15 minutes, turning once. Be careful not to burn.

Enjoy. But one at a time. Otherwise, you may as well apply directly to your thighs and skip the mouth thing entirely.

When Life Hands Moi Tequila

This comes courtesy of the Pirate, that fabulously swashbuckling funster who, when not dragging her mother on a 5K run in the middle of a snowstorm or leaping 10,000 foot high mountains in her rockin' running skort, is cruising around looking for as many bits of high hilarity as she can stuff into one day.

Which comes in awfully handy at times like this when life's tapping its foot at Moi and I can't get in the kitchen (I had biscochitos and pralines and brickle oh my in mind for y'all this weekend, sniff!).

This is for fun. I think. Right?

Christmas Tequila Cookies

1 cup dark brown sugar
1 cup (two sticks) butter
1 cup granulated sugar
4 large eggs
2 cups dried fruit (dried cranberries or raisins)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon fresh lemon juice
1 cup coarsely chopped walnuts or pecans
2 cups all purpose flour
1 liter bottle Don Julio or Patron Tequila

First, sample the Tequila to check quality.
Take a large bowl. Check the Tequila to be sure it is of the highest quality.
Pour another 4 ounces in a measuring cup and drink.
Turn on the electric mixer.
Beat one cup of the butter in a large fluffy bowl.
Add one teaspoon sugar. Beat again.
At this point, it is best to make sure the Tequila is still OK.
Try another 4 ounces, just in case.
Turn off the mixerer thingy.
Break two leggs and add to the bowl and chuck in the cup of dried fruit, picking the frigging fruit off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaterers, just pry it loose with a screwdriver.
Sample the Tequila to check for tonsisticity.
Next, sift 2 cups of salt or shomething.
Check the Tequila.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the Tequila and make sure to put the stove in the dishwasher.

Cherry Mistmas

S.B's Favorite Cookies

Very few things make S.B. grumpy. Not having a batch of these cookies readily available at all times is one of them.

A simple oatmeal-raisin, you ask? When there are so many other fabulous, much more interesting cookies out there?

Don't fool yourself. These may be made with raisins and oats, but they're a delightfully decadent surprise – chock full of plump raisins, redolent of vanilla, and melt-in-your-mouth chewy/soft.

Now, go turn on that oven and whip yourself up a batch. If not for yourself, then for someone you love. Or even someone you don't. Nothing aides in diplomacy like baked goods.

What:
1-1/2 cups dark raisins
2 cups all-purpose white flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup white sugar
2 large eggs
2 tablespoons dark corn syrup
1 tablespoon vanilla
1-1/2 cups Quaker Oats (or similar quality brand, but not instant or quick)

How:
Place raisins in a small bowl and cover with hot water. Let sit for 15 minutes. Drain in a metal colander and set back over bowl to continue draining.

In the meantime:

Preheat the oven to 325 degrees Fahrenheit. Prepare two cookie sheets by either spraying with non-stick baking spray or lining with Silpat.

Measure out all dry ingredients into a bowl and stir to combine. In the bowl of an electric stand mixer, place the butter and both sugars and whip together with the paddle attachment on medium speed until smooth and light, about a minute. Add the eggs, corn syrup, and vanilla and continue beating another two minutes, scraping down bowl after first minute. On low speed, slowly beat in dry ingredients just until incorporated. With a sturdy wooden spoon, fold in raisins and then oats.

Form heaping tablespoons of dough into balls and place on cookie sheets about 2" apart. Bake for 12-15 minutes or until edges turn light brown. If your oven bakes unevenly, reverse the sheet from front to back halfway through.

Transfer to a wire rack to cool.

Makes 48 cookies.

Will keep up to two weeks in an airtight container at room temperature, for about four months in the freezer (but they never last that long in Moi's house).

Other People's Cookies

I'll be baking again this weekend. But in the meantime, I encourage you to click on this link to the Mighty She's post on her attempts at sugar cookie baking and decorating.

Hilarious. And just a tad, well, sad.

RIP chicken cookies . . .

Party Menu

This weekend, Anonymous Boxer is hosting a holiday blog party and she's asked Moi to cater. Fabulous!

If there's anything I love more than an opportunity to actually bake, it's an opportunity to virtually bake. You know, to mull over in my mind all those terrific things I would set about to creating if only I had five bazillion hours in a lifetime and an unending supply of lottery winnings.

So, without further ado, I present:

Anonymous Boxer's Big Phat Holiday Blog Party Menu

The Hot Stuff Savory:
• Guacamole with red, white, and blue corn chips
• Chorizo and Monterey Jack cheese-stuffed jalapeño poppers
• Smoked turkey-stuffed wontons with chocolate/red chile/peanut dipping sauce
• Roasted green chile and onion tart

El Gringos Savory:
• Puff pastry cheddar cheese straws
• Bubbling artichoke dip with three cheeses and French bread rounds
• Baked lemon and garlic marinated shrimp skewers with vodka/tomato sauce dip
• Roasted pepper and balsamic vinegar salsa with baked tortilla triangles
• Tuna tartar with golden rye crisps
• Cool Ranch Doritos with sour cream and onion dip

The Sweets - One-Bite Cookies
• Scottish short bread cookies with lime glaze
• Mini bizcochitos
• Brownie cups

The Sweets - Sorta Guilt-Free
• Pineapple, strawberry, and kiwi chunks with chocolate/sour cream dipping sauce
• Tarte tatin
• Meringue drops

The Sweets - Fuggedabout it. Get on the treadmill in the morning.
• Pistachio divinity squares
• Pecan-bourbon pralines
• Cranberry-almond caramel tart
• Chocolate mousse balls with Kirsch-flavored whipped cream
• Chocolate cake