EATING MEXICAN - Chili Verde

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This is not my mother's chili! Not even close. This is a spectacularly meaty, flavorful, definitely Mexican/Southwestern version. (Unfortunately, some wonderful dishes just don't photograph well.) No chili powder comes near the pot. Instead, a perfect combination of oregano, cumin, green chilies, and jalapeños.

GIVING EQUAL TIME TO THE SQUISHY LITTLE GUY

JA has had a rough week. First the nasty head cold, then the new molar, and of course there's a new girl in town: LE. This evening he decided to acknowledge her presence with some firm head pats and a discussion of her legs and arms. At one point when she was crying he said, "Baby sad."

Grandpa flies back to Chicago tomorrow and Uncle ES heads back to Minneapolis. I'm planning on staying for another week more or less depending on how the next few days go. In addition to grandma-ing, my duties include groceries and cooking, and probably a bit more cleaning than the house has required so far. We ordered in the best Thai from Thai Kitchen for dinner tonight, and I mixed up a batch of Machaca beef for quesadillas and tacos. The other grandma is bringing brunch tomorrow. Her cinnamon rolls are notorious, so here's hoping...

JA loves the park, so grandpa and I took him there today, after a brief trip to Target to play with the talking Elmo. The weather has been outstanding and is supposed to continue for the rest of the week. Sunshine and balmy temperatures--hitting 60s and above. The uninitiated would think spring has arrived, but lifelong Midwesterners are more tentative and just appreciative of the current reprieve.

My book supply is dwindling and so far Amazon hasn't delivered a new batch. I will take JA to the local library for story time on Wednesday a.m. and see what I can rustle up there.

LE is learning to call out for attention--just gave a big shout-out that was definitely not a complaint. Every day she gets cuter--her tiny facial features are a bit more distinctive and her dark blue eyes take in a bit more. 4 days old and so, so brand new.

Machaca Beef

2 lbs. lean chuck roast or beef stew meat

2 cups water

8 - 10 peppercorns

1/2 med onion, diced

1.Simmer meat in the water with the peppercorns and diced onion for 2 - 2-1/2 hour, or until the beef easily shreds. Cool in cooking liquid. Retain 1/2 - 1 cup of liquid.

2. Shred beef with fingers or two forks. Add cooking liquid.

2 cloves garlic

1 tsp. salt

1 med onion, diced

1 T. olive oil or salad oil

1 14 or 15 oz. can fire-roasted diced tomatoes

1/2 cup green chilis, diced

1/2 tsp. cumin

pepper

1. Crush garlic with salt until it forms a paste.

2. Saute onions in olive oil for 2 - 3 minutes; add garlic/salt mixture and cumin. Grind in a bit of pepper, to taste.

3. Add the tomatoes and heat just a minute or so to blend spices.

4. Stir tomato mixture into meat mixture.

Use as filling for tacos or quesadillas. Also great as a basis for vegetable beef soup with a Southwestern flare. Add the meat mixture back into the cooking liquid. Bring to a simmer and add about 2 cups of your favorite fresh or frozen vegetables.

COOKING TOGETHER

Since DM is home from Europe for a few days, we decide the three of us will cook together our favorite cuisine--New Mexican. And, since one of my favorite bloggers recently won the Whole Foods Market Budget Recipe Challenge with one of our favorite recipes, we head for Joseph's to gather the ingredients for Sweet Potato & Black Bean Enchiladas from Karina Allrich's Karina's Kitchen.

And, no New Mexican meal would be complete without Border Grill's Mary Sue Milliken and Susan Feniger's guacamole recipe.

3 ripe avocados, preferably Haas
1/4 cup fresh cilantro leaves, chopped
1/2 med. red onion, diced finely
3 jalapeños, stemmed, seeded, and finely diced
3 T. freshly squeezed lime juice
1 tsp. salt (or less)
1/2 tsp. pepper

1. Halve avocados; remove seeds. Scrape avocado into mixing bowl--sprinkle with lime juice.
2. Dice red onion and jalapeño; chop cilantro.
3. Mix all ingredients together.
4. Serve immediately.

Technique: The simplest and best way to remove the avocado from it's skin is to cut cross-hatches through the meat of each half without piercing the skin. Then, squeeze the avocado by holding the outside skin in the palm of your hand. The good stuff comes out with just the right combination or mashed and chunks.

These are standout recipes--better than you can expect to get in most restaurants. Share the fun and draft a sous chef or two to bring this meal together in less than 30 minutes. It always goes faster if you take the time to prep--squeeze the limes, chop the onions and jalapenos, mince the garlic and cilantro. Then, call in the troops. Everyone feels they have had a part and too many cooks don't really spoil anything!

Just for fun we roasted some sweet corn in a dry skillet on top of the stove and put it in the bowl before scooping the guac on top. We all agreed the corn is a great addition. Think "complete" protein. Fresh, filling, and satisfying. It doesn't get much better.

CORN FED AND BRED

There is nothing better than corn-on-the-cob in Illinois in August. Preferably very young with small kernels and picked just before it hits the boiling water. You just have to have it two at a time.

Two of our little ones had their first this summer. The three-year old had two bites, jumped up from the table and raced for the dental floss! The 16-month old screwed up his face and rubbed at his teeth and immediately lost interest. I guess there IS a learning curve.

While some real butter and a bit of salt are the perfect condiments, once or twice a season we like to go all out and slather on a New Mexico-flavored butter. Enjoy!

ALBUQUERQUE BUTTER
8 T. Butter, room temperature
2 T. Green onions, chopped
1 tsp. Salt
1/2 tsp. Ground cumin
1/2 tsp. Oregano, crumbled
dash Pepper
Combine all ingredients in a small bowl. Slather on the freshly steamed corn-on-the-cob.