Enchiladas Sauce II (Chile Rojo)

 

To control the amount of heat, use more mild New Mexico powder than other varieties. To make a hotter variety, mix both hot and mild New Mexico chile powder. This recipe makes for a sweeter result than starting with whole dried peppers and is faster to prepare.

1 Teaspoon Ancho powder

1 Teaspoon Aji Amarillo powder 

1 Teaspoon Guajillo powder

1 Teaspoon sweet paprika (or smoked pimenton)

1 Teaspoon of mild or hot New Mexico ground chile pow­der

2 Cups homemade rich chicken stock

2 Cloves minced garlic

5 Tablespoons lard (rendered pork fat) (Manteca rendered from good pork fat)

5 Tablespoons white all-purpose flour
2 Bay leaf

Pinch Mexican oregano(Lippia berlandieri)

1/2 Cup sour cream or more, as needed

Salt

Optional, pinch or two of sugar as required - see text

Optional, 1~2 teaspoon powdered quality beef bouillon (to taste)

Melt lard, then make a roux by blending the pork fat and flour, and cook it on low until it is a pale brown color. Remove from heat. Whisk in chili powders, garlic and oregano over very low heat, add chicken stock, and garlic. Simmer for 1 hours with a couple of optional bay leaves, a4

Cipollini In Saor - Venican Onions, with White wine vinegar, and Sugar in a Beurre Monté Sauce

This is a simple side to steak, or lamb.

Pearl onions

White wine vinegar

Sugar

Sweet Butter

Water

The pearl onions  are first boiled until “ all dente” in water that is slightly salty. Then the onions are steeped in water that is acidulated with white vinegar and a little white sugar. 

Beurre Monté is used to warm and serve the onions.

Beurre monté, literally “mounted butter” in French, is a cooking technique for preserving the emulsification of butter at high temperatures. In beurre monté, chunks of butter are whisked into hot water to create an emulsion stable up to 180 to 190°F. “Buerre monté” is also the name for the resulting liquid, which you can use as both a cooking fat and a finishing sauce.

agnolotti dal plin

Agnolotti is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat or vegetables. Agnolotti is the plural form of the Italian word agnolotto. The “ dal pin” describes how their made, with a pinch. You should have a pasta wheel to cut these apart. There easy to make. Roll a long rectangle, pastry bag the filling, fold the pasta over to capture the dots of filling, pinch between them, cut apart edges with wheel. When filling the dots are off center to allow width-long side of the pasta to fold  lengthways. 

                   Seared Sea Scallops with Wild Mushroom Angnolotti