Soak the posole in 6 cups of salted water overnight. Drain and rinse.
In a large stock pot combine 2 quarts water, salt to taste, garlic and hot pepper sauce. Bring to a boil and boil for two hours, checking often to make sure posole is fully covered; add water as necessary. If adding meat, do so at this time. Cook one more hour.
Add the ketchup, green chile peppers, onion flakes, carrots, eggplant, onion, squash and garlic. Stir together and reduce heat to low. Let simmer for 1/2 hour to 1 hour depending on altitude.
Over low heat, warm the corn oil in a large heavy
ot.
Add half the corn along with all other ingredients
ancho, garlic, salt, milk, and corn (if using), and mix until
edium high heat. Add the corn and cook until slightly charred
immering, spread the yellow and blue corn chips out on a cookie
Serve with crostini, bagel chips, blue corn tortilla chips, or sliced and
ombine red bell pepper and corn.
Place a medium sized
ater.
Add the chopped corn kernels to the masa mixture
Fold in bell pepper, jalapeno, corn and cilantro.
Divide the
Preheat waffle iron (or griddle if you'd prefer to make pancakes).
Whisk egg till foamy. Ad milk, water, walnut oil, and honey; whisk till well combined. Whisk in baking powder and salt. Add corn meal and flour, whisking just till combined.
Pour into waffle iron by 1/2 cupfulls. Cook a couple minutes, till done.
Serve topped with gjetost slices and black currant preserves.
teak over salad; top with blue cheese, bacon and remaining croutons
Place chicken breasts in the crock pot.
Pour chicken stock and wine on top of filets.
Top with sliced pears and dot with 2 tablespoons of butter.
Cook on low heat for 4-5 hour or until the chicken slides off a knife.
When done, stir in the whipping cream and blue cheese simmer until cheese melts.
Add salt and pepper to taste.
azpacho is excellent. Serve with blue corn tortillas on the side.
Chop vegetables and place into a 4-quart pot.
Saute vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes.
Add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot.
Bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes.
Add heavy cream, and salt and pepper.
Remove from the heat place soup into a blender& blend until smooth.
Watch not to fill the blender to high.
The soup can ...
Crack eggs in a bowl. Add salt and stir until well combined. Set aside.
Heat salsa in a nonstick pan over medium-high heat to bubbling. Add tortilla chips and flip frequently to coat, 1 to 2 minutes. Transfer to a serving plate.
Wipe out the pan and reduce heat to medium-low. Add butter and swirl around the pan to melt. Add eggs; stir frequently with a rubber spatula until scrambled to desired doneness, 3 to 5 minutes. Place cooked eggs on top of the plated tortilla chips. Top with shredded Cheddar cheese and sour cream.
Set aside.
Combine the blue cornmeal with the coriander and
Combine cream cheese, cheddar cheese, Worcestershire sauce, lemon juice, garlic powder, and cayenne pepper, and mix well.
Form into 2\" balls.
Roll each ball in poppy seeds and black pepper.
Chill cheese balls until ready to serve, at least 30 minutes.
Just before serving, add 2 blue corn chips on either side of each ball to form the wings.
In a medium saucepan, heat 1 tablespoons of olive oil over medium heat.
Add the peppers, onion, and garlic, and saute for 2 minutes, stirring frequently.
Still in the black beans and tomatoes with chilies, and cook for an addition 3 minutes.
Add the remaining tbsp of olive oil, cheese, salt, scallions, and lime juice and stir until cheese is melted.
Pour into a bowl and serve with blue corn chips.
op with some of the blue corn chips.