Morgan's Christmas Saddle

Christmas is always my favorite holiday. From the good food to the family gatherings to, yes, the gifts. This year was no exception. My kids are just begining to understand that there is something to the festivities, in fact, my son (the middle child at a year and a half) was mostly just overwhelmed. But my neice, Morgan, reminded me of just how special a time of year it really is. Morgan has cerebral palsy and is a cowgirl to the bone. She loves horse anything and if you can listen fast enough, she will tell you all about it. The idea of a saddle just for her has been on her Grandpa's mind for quite some time. We looked into having one made, and really couldn't afford that... so Grandpa bought a kids saddle and they modified it with the back from a specially made wheel chair that was hers. A few bolts and straps and Morgan has her own saddle, with modifications fit for any cowgirl in her place. Of course, there are risks to anything equine and Morgan's parents are aware of them, but the smiles you get from this little girl are priceless, when you see her horseback. And for my two cents, letting her have a piece of her dream, now that is the best gift of all.

My thought for the day, the G's of Good Beef

You know, we raise some very good beef here on this ranch. But, I was thinking, we really can't take a whole lot of credit; God, grass and genetics make some mighty, tasty beef - we are just lucky to be here and eat a lot of it!
Enjoy some beef this holiday season, we are lucky to have ranchers who do their best to bring us the very safest beef in the world. And get creative, try some local beef from your neighbor, some oat-finished Herefords from the folks down the road, some grain-finished 4-H beef from your neighbors kids; beef really has a lot of different flavors, you could even become a 'Beef Connoisseur' (picture some swishing and swallowing of tasty beef, "um, yes, some grassy undertones, with a slightly dandelionish aftertaste, yes, this is grass-fed from New Mexico.")

Green Chile Stew

This is my husbands recipe, and my favorite thing on a cold winter day, I have tried it with meat other than pork and it works with everything! Try it out, with any game meat; javalina, pork (wild or domestic), elk, venison, beef, etc.

4-5 potatoes, diced
1 lb stew meat
garlic salt
1/2 to 1 cup diced roasted green chile, more if you like it hot, less if you don't (ask if you have a question on this!)
2 small cans tomato sauce
salt and pepper to taste
water

boil the potatoes in salt water until barely tender (you will cook them more, so this step can be skipped unless the meat you are using is really tender, and then cook the potatoes all the way).
fry stew meat (use a bit of oil in the pan if needed only to keep it from sticking, you don't want any extra oil.)
After your meat is browned, add the green chile and garlic salt, salt and pepper. Add potatoes and about a cup of water to de-glaze the pan and get all the good browned bits up. Add the tomato sauce and simmer over low heat for an hour or longer if meat is tough, just until everything gets tender and serve with tortillas and enjoy!

Barbary Sheep

Had a question about Barbary Sheep meat...yum!
I have heard from several folks that Barbary Sheep aren't that good but, BOY, do I disagree, it is probably some of my very favorite game meat!!! It is mild and similar to antelope, I think, not too tough and easy to substitute in most beef or elk recipes.
I think the trick is to take care of the meat when you process it, I really take my time and make sure there is no hair, clean up around where you shot it, no blood, etc. Then I de-bone it all and try and take off most of the membranes (so you do end up with some small pieces). The stuff that is too small I just made stew meat out of. Then, I butterfly the steaks into about 1/2 thick and double paper wrapped it and into the freezer it went!
Recipes - I think our favorite way to eat Barbary Sheep is to chicken-fry it (see below) but also, it is good marinaded (one hour, all day, either is fine) in lime juice and olive oil with lots of pepper, garlic and a little rosemary (fresh or dry) and then grilled. Depending on how much you cook, just put enough marinade (about 1 part lime to 2 parts olive oil) into a ziplock bag to cover it up and put your meat in and set it in the fridge and yummy!
Interestingly, the shoulder steaks were nice and tender, but the round steaks were tougher (usually the other way around with beef, elk and venison in my experience!)
Enjoy!

New Mexico Red Chile

Snowing outside means warm food inside. A pot of beans on and Chile Colorado, red chile, will warm the soul! I make mine using dried red chile pods, just break off the stem, cover with water and bring to a boil (12-14) if you dont want it too hot, shake out the seeds. Cover, and make sure it doesn't dry out! Steam gently for about twenty minutes, then let cool. Put the pods and a little of the water you steamed the chile in (reserve the rest) into the blender or food processor. Grind to a paste. Meanwhile, get about 1-2 TBSN lard or oil hot and add a TBSP of flour. Brown and add the chile water, stir until well mixed and add the chile paste. A dash of salt, pepper and garlic salt and simmer away! Everyone makes it different, and different ways for different things. Chile powder works just as well, this is just the way I like to make it!
Either way, enjoy it, chile is good food and New Mexico has the best.

Christmas Cookies

12,001 reasons why I love Christmas. This is at the top of my Christmas cookie list, although my grandmother's brown butter cookies were so amazing. I have found other recipes but nothing comes close to hers...let me know if you know a good brown butter cookie! As you make cookies, keep this one in mind!

The Holidays, good food, lots of it, and the stuff we never make the rest of the year. The local flavors here are the best. Biscochitos, empanadas, posole, you name it. I am just a gringo, and wouldn't pretend to tell how it is supposed to be but most of my recipes are from my friends in the know and this is a great Biscochito recipe. Yummy!


Biscochitos
2 cups shortening
1 ½ cup sugar
2 eggs
2 TBSP vanilla
2 tspn anise seed (I use more)
6 cups flour
3 tspn baking powder
½ cup water
1 tsp salt
cream sugar and shortening, add anise and beaten eggs. Sift dry ingredients and mix in, add water. Roll out and cut with fancy cookie cutter and sprinkle with sugar and cinnamon. Bake 400 for 12 min.

Truffles

Nothing says holiday time like homemade candy. Divinity, fudge, brittles, you name it. For me, my specialty is truffles. They are pretty darn easy, and taste so good. I actually get asked for them....but how can you go wrong with good chocolate, butter and cream?! So make a batch up, put your special twist by adding a flavoring you like (my favorite is Baileys Irish Cream) and tadah - someone knows you love them!

Handmade Truffles
8 oz of bittersweet chocolate baking bars (I use Ghirardelli)
1/3 c heavy cream
6 TBSP butter, cut in small pieces
1 TBSP coffee or other flavorings (Amaretto, Baileys)

simmer cream in saucepan, add butter and stir til melted. Add chocolate, remove from stove and stir until completely melted and smooth. Add coffee or other flavorings. Pour into shallow pan and refrigerate until firm, roll into small balls and coat in cocoa, or chopped nuts or powdered sugar.
(If making raspberry truffles, add 1/3 c strained raspberry jam to cream when simmering.)