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Roasted Tomatillo Salsa

1 lb. Tomatillo husked and rinsed then cut in half or quarters if large ones
1 large onion rough chopped
3-4 cloves garlic not peeled but loose skin removed
2-3 fresh Serrano chilies stemmed or may use Jalapeno (one or two)
olive oil
½ cup fresh cilantro leaves chopped
juice of one lime
salt and pepper to taste

Place the Tomatillo, onion, garlic, and peppers on a foil lined baking sheet with a raised lip. Drizzle with small amount of olive oil and bake in 400 degree oven for 20 to 25 minutes OR place pan under broiler and broil till veggies are soft and begin to char.

Remove from oven and let cool some, squeeze the garlic out of the skin & discard skin.  Put veggies and the liquid that has cooked out into the foil lined pan into a food processor or blender.  Pulse veggies till blended but not pureed.  Add the cilantro leaves, lime juice, and salt and pepper to taste and pulse again till cilantro is incorporated but again, mixture is not pureed.  You can eliminate the cilantro for a little different flavor – try it both ways.  Store in refrigerator and enjoy on most any meat, fish, egg, poultry, or plain with chips.  Since the tomatillo are a bit sweet, you may want to increase the number of chilies to get to your desired heat level.  You can also add to this recipe fresh poblano chiles, or fresh red bell peppers to the baking/broiling pan for a little twist on the salsa.  Enjoy!

Source:  Dave Helsley, OSU Family Food Educator/Master Food Preserver 10/2009

Duck Poppers

Duck breasts
Fresh Jalapeno Peppers
Bacon
Jack Daniels Grill Glaze Sauce (How to make this sauce is explained below.)

Cut Duck breasts in strips.  Each breast can be cut into at least three strips.

Cut the stems off jalapenos, cut in half lengthwise, and remove the seeds. Then cut each ½ of the pepper in ½ again, which means you now  have four lengthwise strips from each pepper.

Cut each strip of bacon in half.

Roll one strip of duck breast with one strip of jalapeno pepper, then roll a ½ strip of bacon around the roll of duck and pepper.  Push a toothpick through the duck, pepper and bacon, which will keep the three parts (now known as duck poppers) together.

Place the duck poppers on a cookie sheet, spreading them out, and put in the oven, preheated to 325 to 350 degrees.  Leave the poppers in the oven until they are half done, then remove them from the oven.  The next step is to dip the half cooked poppers in your already made Jack Daniels sauce, then place them on a BBQ, where the cooking is completed.

Jack Daniels Grill Glaze Sauce

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325° oven for 1 hour. Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir.

4. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over.

Hot Pepper & Tomato Jam

2 1/4    ripe tomatoes
1 1/2 ts grated lemon rind
1/4 c  lemon juice
2    chopped hot peppers; or
6 c  sugar
1    fruit pectin

Peel and chop tomatoes. Bring to boil and simmer 10 minutes. Measure 3 cups into sauce pan. Add pepper, rind, juice, sugar and mix well. Over high heat, bring to rolling boil, boiling hard, stir for 5 minutes. Remove from heat and at once stir in pectin. Skim with metal spoon. To prevent floating, stir and skim for 5 minutes. Ladle into 1/2 pint jar and seal. Yield 9 glasses. (If you like, more peppers may be added.)

NOTES : Among other uses, this is wonderful poured over room temp non fat cream cheese, the whole works spread on non fat crackers.

Chile Pepper Jelly

1 tb chopped serrano chiles
1 cup  diced Anaheim chiles
1 med green bell pepper, diced
1 1/4 cups  red wine vinegar
5 cups  sugar
6 oz liquid pectin or
1 pkt powdered pectin (1 3/4 oz)

Combine the chiles and pepper with the vinegar in a food processor. Process 3 minutes until pureed.

Put the puree and sugar in a saucepan. Bring to a boil over medium high heat, stirring constantly. Remove from the heat, skim the foam from the top, discard, and add the pectin. Return to the heat and bring again to a hard boil for 2 minutes, stirring constantly. Remove from the heat and stir constantly for 5 minutes.

As it cools the jelly will begin to thicken. Pour it into clean, sterilized 8-ounce jars, leaving a 1/4 inch space at the top. Seal as desired.  Yield: 48 Ounces.

Source: “Native American Cooking,” by Lois Ellen Frank

Rosemary-Red Serrano Roast Pork Loin

1 (3 lb.) center cut pork loin roast
1/4 cup soy sauce
1/2 cup chopped fresh rosemary
8 red serrano chilies (substitute green if red not available)
1/4 cup minced garlic
3 T cracked pepper
1/4 cup peanut oil
1/2 cup fine bread crumbs made from toasted bread
Salt to taste

Preheat oven to 350 degrees.  In a blender or food processor, combine soy sauce, rosemary, serrano chilies, garlic and pepper.  After blending well, slowly add oil, followed by bread crumbs.  Set resulting paste aside.

Salt pork loin, then pack rosemary-serrano paste evenly onto all sides of roast.  Roast pork until it registers 160 F internally (about 50 minutes).  Cut into 1/2 to 3/4 inch slices and serve.

Note: accompany this full flavored roast with garlic mashed potatoes and a chipotle demi-glaze, if desired.

From: The Feast of Santa Fe (1985) by Huntley Dent.

 
 
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