Pico de Gallo

Serrano Chiles (Stock Photo)

Recorded June, 2013. This fresh salsa is called ‘Pico de Gallo’ (beak of the rooster) because the serrano pepper is fancifully likened to a rooster's beak. Serrano peppers are noticeably hotter than jalepeños.

1 lb ripe tomatoes, chopped
1 c white onion, finely minced
1/2 c sweet red pepper, finely minced
1 jalapeño or serrano pepper, seeds and membrane removed, finely minced
1/4 c finely chopped cilantro
1 to 2 t garlic, finely minced
2 T lime juice
1 t salt

Combine the ingredients in a bowl and gently mix. After chilling for an hour or two, adjust the lime juice and salt. If too tart, add a bit of sugar. Keeps well in the refrigerator. Great side dish for many Mexican meals.

Three Bean Chili

First prepared December 25, 2009. A Family Favorite and SIGNATURE DISH. A few things distinguish the recipe: Use of three beans, the high meat content, large meat pieces, and low tomato content. Looks pretty, is delicious, and packs a wallop nutritionally.

1 T vegetable oil
2 lbs (950 g)lean ground beef 
2 c (400 g) yellow onions, coarsely diced
2 large garlic cloves, thinly sliced
2 T ground cumin
1 t Mexican oregano
1/4 t (or more) crushed red pepper flakes
2 T tomato paste
1/2 c dry red wine
1 can each (15 to 19 oz) black, pinto, and cannellini beans, undrained
1 7-oz can chopped green chilies (Ortega™ is good)
1 can (10 oz) diced tomatoes with green chilies
about 1 c tomato juice (or water) as needed to thin
salt and pepper to taste

Heat the oil over medium-high heat until it shimmers in a heavy dutch oven. Brown meat, about 8 minutes. Cut it into 1/2 inch lumps as it cooks. Add the onions and garlic. Cook until clear but not brown. Add the herbs and tomato paste, and lightly cook them. Add the wine and reduce until evaporated. Add the tomatoes, chilies, and beans, scrapping the bottom of the pan to release the brown bits. Add the juice (or water) to adjust the thickness. Simmer covered for two hours, gently stirring every 1/2 hour or so. Season to taste. We like some heat but add more red pepper flakes if you prefer hotter. Yields 6 to 8 servings, over steamed rice or boiled spaghetti.
Toppings: finely-chopped sweet or red onion, shredded cheese, sour cream, Louisiana hot sauce, and tomato salsa all step up the taste.

Braised Turkey Thighs with Olives and Chilies

Adapted by DrDaddy and Merry from Ada Boni's Regional Cooking of Italy. A family favorite and SIGNATURE DISH.

2 turkey thighs -- about 2.5 lbs total
1 6-oz can pitted ripe green or black olives, drained
2 7-oz cans chopped green chilies (Ortega™ is good)
1/2 c dry white wine
2 c chicken or turkey stock
1 T minced garlic
3 T olive oil
12 oz extra-wide egg noodles, boiled according to package

Trim excess skin, remove visible fat, and discard. Season both sides well with salt. Heat a deep skillet or dutch oven over medium-high heat, add oil. Fry turkey until well browned on both sides, turning occasionally. Add garlic and cook until lightly colored -- do not burn! Add wine and cook until reduced by half. Add olives, chilies, and stock.  Reduce heat to simmer, cover partly, and cook until meat is tender -- about 2 hours. Remove meat from pan, cool, and slice parallel to bone. Return to pan to reheat along with the hot noodles. Serves 4 to 6. Steamed or braised broccoli makes a nice side dish.

Braised turkey, noodles, and olives
with butter-braised green beans on the side.