Now, New Mexico roasted green chili gravy? I have that down, thanks to a toothless little old geriatric that was much more comfortable with me when I took my teeth out too.
Only problem was she didn't speak spanish or english, except a few words. I don't know what language she was speaking. But we communicated in the kitchen.
I got extra points because I can keep a wood cook stove at an even temp.
/johnny
I’ve been told that every Mexican housewife has her very own mole recipe. It is quite personal and not always divulged even to the favored daughter. I have no idea if black cocoa powder is ever used, but I love what it does and it is faster than toasting bread and grinding sesame seeds, two ingredients I believe have the same thickening power.
One of my most treasured cooking compliments was when I served my chili w/beans to a Mexican woman who later pronounced it to anyone who would listen as “The best frijoles I have ever eaten in my life.”
One of my luxury preps is Harvey’s Bristol Cream sherry. I do not accept that any old cream sherry is just as good, but that’s just me. All the other brands have a sharp finish, while, to me, the Harvey’s is smooth to the end. Anyway, a lot of my favorite dishes include a glug (technical term) of Harvey’s to deglaze a pan or just to add that *something* to a soup or a stew or a sauce. Add, turn up the heat briefly to get rid of most of the alcohol, simmer a bit and let stand a while to develop. It’s a mellow sweet richness nothing else provides. Of course, it’s good to drink, too, far better than some no-name cream sherry that costs a lot less.
This family is not going to just consume calories, if we can help it. We are going to continue to eat like civilized human beings. The peasant food of the world, to me, is some of the best cuisine available and it doesn’t take a grocery store or a lot of money to produce.
However, I am stashing some treasured luxury ingredients just because I still can.