Salsa Recipes

Since making the salsas available for sell, we’ve been deliberating whether or not to incorporate some recipes with the product, but Mario is stumped.  He uses it in everything!  How do you start with that?  It wasn’t until one of our customers told us how she uses the salsa to make pork chile verde and was willing to share the recipe, that we thought – hey!  I bet there’s some of you out there willing to share your salsa creations with the world!  We’d really like to see.  Just be warned that if this is an old, family recipe you share, as soon as it’s online, it becomes the property of the internet and all that entails.  So without further preamble, here is:

Glenda’s Gringo Slow Cooker Pork Chile Verde

2 lbs. pork, preferably a little fatty, cut into one-inch cubes

1 onion, chopped

3 cloves garlic, minced

1 pint Tenderfoot Salsa Verde

flour for coating

salt and pepper to taste

cooking oil

Heat oil in a large skillet on medium high, then add onion and cook until almost transparent; add the garlic.  Cook another minute, careful not to burn the garlic.  Remove the onions and garlic from the skillet and put into your slow cooker.  Add more oil, if necessary; should cover the bottom of the pan.  Coat the pork in salted and peppered flour and brown the meat in two separate batches.  You’re not trying to cook the meat at this point, you’re just caramelizing the proteins to give the verde a richer flavor.  Mix all ingredients together in your slow cooker and pour the Tenderfoot Salsa Verde over the mix.  Remember, the slow cooking will render out meat juices, so you may not want to use the whole pint.  That’s up to you.  Anyway, cook on slow for 6 – 7 hours, high for 3 – 4 hours.  Makes a nice meal with leftovers!

 

Advertisements

Thanksgiving Potatoes Au Gratin

potatoesIf you’re looking for a last minute idea to jazz up your potatoes this year, we’ve got you covered.  This is our family traditional potato dish, and we thought we’d share it with you.  Easier than you think it would be, it makes a delicious addition to any dinner!

Potatoes Au Gratin

4 russet potatoes, sliced into 1/4 inch slices

1 onion, sliced into rings

1 1/2 cups shredded Cheddar cheese

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk

salt and pepper to taste

Preheat the oven to 400°.

In a buttered 2 quart casserole, layer the potatoes, onions and cheese, while evenly placing small pats of butter in the layers. Reserve a little cheese for topping.  In a medium bowl, stir the milk, flour, salt and pepper until smooth, and pour over the potato mixture.

Put into the oven and bake until potatoes are tender, about 35 minutes.  Let cool for around 10 minutes and enjoy!

 

Family Traditions: Cranberry Relish

With Thanksgiving coming up this week, I’ve been looking through the seasonal recipes we keep locked up in the family vault for this time of year…Ok, ok.  No vault.  You got me.  However, there are some gems passed down from generation to generation, and then there are those that are “discovered”, such as this surprisingly delicious dish.  “Mama Stamberg’s Cranberry Relish” was found on NPR and has been served every year at our house since.  We just wanted to share a little bit of our family tradition with yours – Happy Thanksgiving!

Mama Stamberg's Cranberry Relish

Photo Credit: Selena N.B.H./Flikr

Mama Stamberg’s Cranberry Relish

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar (“red is a bit milder than white”)

Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.”)

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”)

The relish will be thick, creamy, and shocking pink. (“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.”)

Makes 1 1/2 pints.

contributed by Susan Stamberg