Fresh corn tortillas filled with black beans, onions, peppers, cheddar, asiago and toasted cumin. Bathed in fire-roasted tomato sauce with crushed chile chipotle, Mexican oregano & a splash of apple cider vinegar. Topped with more cheese, then baked until sizzling hot. Topped with a dollop of thick crema Mexicana..
Farm-fresh chicken pieces are marinated overnight in a mixture of ancho chiles, garlic, cumin, cloves and Mexican oregano, then slow-roasted, cooled and torn into chunks. The pan juices are reduced with chopped fresh tomatoes until thick, then spread over a rustic cornmeal crust and topped with the chicken, yellow onions, fresh green chiles and queso anejo..
For the Chicken and Sauce (adapted from a recipe by Rick Bayless)
2-3 joints of chicken
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon cumin seeds
2 roma tomatoes, chopped
1 teaspoon smoked paprika
1/2 teaspoon piloncillo
3 dried ancho chiles, stemmed, seeded and torn
2 tablespoons raw cider vinegar
2 tablespoons olive oil
2 cloves garlic
1 teaspoon Mexican oregano
1 small yellow onion, chopped
1-2 fresh Anaheim chiles, sliced
Heat the oil in a heavy skillet over medium heat. When hot, toast the chiles for a few seconds per side, then transfer to a bowl. Don’t let the chiles burn or they will be very bitter. Add 1 cup hot water to the bowl, cover and let stand 20 minutes to rehydrate the chiles.
Place the garlic, oregano, pepper, cumin, cloves, paprika, piloncillo, salt and vinegar into a food processor along with the chiles and and its soaking water. Process into a smooth, thin sauce.
Place the chicken in a shallow dish and pour the marinade over the top. Cover and refrigerate overnight, turning once.
Drain the chicken, reserving 1/4 cup of marinade. Roast in a heavy skillet in a 300 degree oven until just done, then set aside to cool, taking care to collect the juices.
Pour the reserved marinade and collected juices into a clean pan set over medium heat and bring to a boil. Add the tomatoes and cook until disintegrated, about 10 minutes. Add onions and Anaheim chiles, reduce heat and simmer until thick, about 20 minutes. Taste and adjust for seasoning and set aside to cool.
For the Crust [makes 2 7-inch crusts] (adapted from a recipe by Martha Stewart)
1 teaspoon active dry yeast
1/3 cups warm water
3/4 cups sprouted wheat flour, plus more for work surface
1/4 cup organic, stone-ground cornmeal, plus more for skillet
1/2 teaspoon coarse sea salt
1 tablespoon extra-virgin olive oil, plus more for bowl
In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.
Divide dough into two balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.
Stretch dough into 7-inch rounds. Sprinkle cornmeal on a skillet, pizza peel or inverted baking sheet. Place dough rounds on top, and cook in a 400 degree oven until light golden brown, about 10 minutes. Set aside to cool.
For the Pizza
1 cornmeal crust
1 cup roasted chicken, torn into chunks
1/2 cup thickened adobado with peppers and onions
1/4 cup Anejo cheese, shredded
Toss the chicken and adobado together, then spread over the top of the cornmeal crust. Top with cheese and bake at 500 degrees until crisp and bubbly, about 8 minutes. Garnish with fresh cilantro, cut into wedges and serve immediately.
Heirloom blue cornmeal, fresh local blackberries, pastured eggs, cultured butter, fresh buttermilk and wild guajillo honey with a pinch of chili powder..
1 cup organic stone-ground blue cornmeal
1 1/2 cups organic whole wheat pastry flour
2/3 cup fresh blackberries or blueberries
1 teaspoon aluminum-free baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon chili powder (optional)
2 large pastured eggs
2 tablespoon cultured butter, melted plus 2 tablespoons cold
2 cups fresh buttermilk
1 teaspoon bacon drippings
2 tablespoons wild guajillo honey
Sift cornmeal, flour, baking soda, chili powder and salt together in a bowl. In a separate bowl, whisk together eggs, milk and melted butter. Slowly pour the wet ingredients into the dry, stirring just enough to combine. Gently fold in blackberries and allow mixture to stand 5 minutes.
Melt 1 tablespoon butter and 1 teaspoon bacon drippings in a heavy griddle or comal set over medium heat. Drop batter by the quarter-cupful onto the hot pan and cook until the batter puffs up and bubbles appear along the edges, then flip and cook until golden brown. If making a large batch, pancakes may be kept in a low oven until ready to serve.
To serve, arrange pancakes on a plate and top with guajillo honey and semi-melted butter. Garnish with additional fresh berries and serve hot.
“Guajillo honey looms large in the history, culture and economy of southwestern Texas, particularly in the development of Uvalde County, located about 165 miles southwest of the state capital, Austin. During the 1870’s when settlers were establishing farms and ranches in Uvalde County, they discovered caves and hollow trees full of bees and honey- a bee paradise. The land was nicknamed ‘brush country’ because of the cat claw, kinnikinnick, white brush and Guajillo bushes…” -Slow Food USA
Pastured American bison is salted and allowed to air-dry overnight, then rolled in cracked, tri-color peppercorns before being grilled over an open wood fire. Served over a bed of caramelized onions with crimini mushrooms, melted blue cheese and fresh sage..
For the Steaks
American bison sirloin steak(s), cut 1 inch-thick
approx. 1 tablespoon coarse sea salt per 8oz steak
approx. 2 teaspoons freshly-cracked black, green and pink peppercorns per steak
Coat both sides of each steak with sea salt, wrap loosely in butchers’ paper and refrigerate. Remove steaks from refrigerator, then rub off any remaining salt (the surface should feel dry to the touch). Coat each steak with cracked pepper and allow to come to room temperature as you prepare the fire.
Once the flames have died down and the embers are glowing red, lightly oil the steaks then grill for about 5 minutes on the 1st side and 4 minutes on the 2nd side for medium rare. Remove steaks and allow to rest a full 5 minutes before serving on top of sauce.
For the Sauce (inspired by a recipe by Ree Drummond)
2 tablespoons pastured butter
1 tablespoon bacon drippings
1 small yellow onion, halved and sliced
1/2 cup fresh crimini mushrooms, sliced
1 clove garlic, minced
1/3 cup fresh, heavy cream
1/3 cup crumbled blue cheese
1 teaspoon Worcestershire sauce
1 tablespoon fresh sage leaves (substitute 1 teaspoon rubbed sage)
Melt butter and bacon drippings in a heavy skillet over medium heat. Add slices onions and stir to coat. Stirring only often enough to prevent burning, cook onions until deep golden brown, about 30 minutes.
Add mushrooms and garlic and sauté 5 minutes, stirring continuously. Add cream, Worcestershire and sage, reduce heat and simmer 5 minutes. Taste and adjust for salt and pepper.
1/2 pint fresh blackberries
1/2 cup filtered water
1 teaspoon freshly-squeezed lemon juice
2 tablespoons raw honey, more or less to taste
1-2 chiles chipotle morita
Remove the stem, seeds and ribs from one or two small chiles chipotle morita and grind into a fine powder. Place the blackberries in a non-reactive pan with the lemon juice, water and chile powder and simmer over medium-low until reduced and thickened. Remove from heat and allow to cool to about 100 degrees then stir in honey to taste. Allow to cool completely.
Combine cornmeal, flour, baking powder, soda and salt in a bowl. In a separate bowl, combine the egg and buttermilk. Slowly stir the buttermilk mixture into the cornmeal mixture until just combined. Don’t over-mix.
Allow the batter to stand while you melt the butter in a 10-inch skillet in a 400 degree oven.
Swirl the cooled blackberry-chipotle sauce into the cornbread batter, leaving it streaky. Remove the skillet from the over and swirl to coat the sides with the hot butter. Pour the batter into the skillet and bake uncovered until just set in the middle, about 25 minutes.
Brush the top of the cornbread with a little more blackberry-chipotle sauce if you think it needs it, then allow to stand 5 minutes before serving.
1 cup organic sprouted wheat flour, plus more as needed
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons local, raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh heavy cream
1/2 cup fresh blueberries, rinsed and picked over (substitute frozen blueberries in the off season)
Mix the dry ingredients together in a bowl. Cut the chilled butter into the flour, ensuring that it is thoroughly combined. Beat 2 eggs with the cream, then stir into the flour. Fold in blueberries.
Turn the dough onto a floured surface and gently knead until barely sticky.
Drop heaping tablespoons of mixture onto a greased baking sheet. Beat the remaining egg with with a scant amount of water and brush the top of the dough. Bake in a 350 degree oven until it passes the toothpick test, about 12 minutes.
Allow to cool slightly before serving with honey-lemon curd.
For the Honey-Lemon Curd (recipe by Dede Sampson)
5 large pastured egg yolks
1 large pastured egg
2/3 cup freshly-squeezed Meyer lemon juice
1 teaspoon finely grated lemon zest
1/4 cup plus 2 tablespoons wildflower honey
4 tablespoons pastured butter, cut into 8 pieces
In a medium heatproof bowl, whisk the egg yolks with the whole egg, the lemon juice, 1 teaspoon of the lemon zest and the honey. In a medium saucepan, bring 1 inch of water to a boil. Set the bowl with the lemon mixture over the boiling water, reduce the heat to moderate and cook the mixture, whisking constantly, until thickened, about 7 minutes. Remove the bowl from the heat and whisk in the butter. Pass the curd through a fine-mesh strainer into a medium bowl. Wrap tightly and refrigerate at least 3 hours.