Hot plate, señores!

Pikes Peak

It was 50-something down here on Nov. 30, but slightly chillier up there.

December? December? Whose idea was this? Wasn’t it July just a couple of days ago? Why do I suddenly have to wear socks all the time? And pants? Who’s in charge around here, anyway?

Thanksgiving went nicely around Chez Dog, thanks for asking. We had the sis and bro-in-law in for the afternoon, neighbors in for the day after, and an old friend in for a quick visit on Saturday. And by the time we’d finally eaten the last of the leftovers on Sunday I was ready for a bit of peace and quiet, some casual cycling, and something to eat other than norteño New Mexican food.

For some reason I had been off New Mexican cookery for a while. And then the cooler weather hit, and before you could say “¡Hijo, madre!” it was chile and beans and posole and what have you.

For Thanksgiving I prepared some pico de gallo salsa and guacamole; posole; roasted potatoes in red chile; pintos in chipotle; and chicken enchiladas smothered in green chile. Herself kicked in a pitcher of sangria and a piñon pie, two recipes we’d never tackled before (they were excellent).

I should’ve taken some pix, but dammit, everything was just too good to let cool while I fiddled with the Canon. Sorry ’bout that. Here’s hoping your holiday was as enjoyable as ours.

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15 Responses to “Hot plate, señores!”

  1. Steve O Says:

    Need to see the piñon pie recipe, por favor.

    Usually do an Italian pine nut cookie for the solstice holiday. But a pie sounds good.

    • Steve O Says:

      Spent the week on the in law’s farm, where #1 worked on her CDL with Grandpa

      http://campl.us/hN9UbJXEV64

      Then it was into the kitchen for her, where she earned her keep making gingerbread city snow globes for her grandmas and aunts.

      https://www.icloud.com/iphoto/projects/#3;CAEQARoQbb8nARdbHxpDBXW1tZh1dQ;81C32B8B-E3E0-4EE9-AD4C-DA0CAD19DA20

      • Pat and Sandy O'Brien Says:

        Ah, the in laws farm. Brings back memories for me. My in laws have a beef farm, was dairy until about 10 years ago, in Kentucky. Lots of stories for me to tell, but you should get free beer when you listen to them. Needles to say, they sure like to work the son-in- law, right Steve O?

      • Dale Says:

        Nice photos Steve O. Grandpa has a nice John Deere there. When I was growing up, our neighbor had a Farmall Cub. he had it as long as I can remember. He passed away many years ago, but the Cub lives on. His youngest son still uses it. BTW, it doesn’t have new fangled-electric start.

      • Patrick O'Grady Says:

        Cute little kidlets. Good to see they’re learning a trade. Keep ’em away from the J-schools, whatever you do. I have doubts about how this journalism thing is gonna pan out in the long run.

      • Steve O Says:

        Thanks!

        Finalized the paperwork on #2 two weeks ago, on National Adoption Day, so she and #1 share an anniversary. I figured, I’ve killed half of my brain cells and half died of old age, so why memorize more than you have to?

    • Patrick O'Grady Says:

      The piñon pie was really simple — I’m surprised we never tried it before. It’s a lot like pecan pie, which is one of my favorites. Here it is, from “The Santa Fe School of Cooking Cookbook”:

      1 cup white corn syrup
      1 cup dark brown sugar
      Pinch of salt
      1/3 cup melted butter
      1 teaspoon Mexican vanilla
      3 whole eggs, slightly beaten
      1 heaping cup shelled piñon nuts
      1 unbaked pie shell
      Whipped cream or vanilla ice cream for garnish

      1. Preheat oven to 350 degrees.
      2. Combine syrup, sugar, salt, butter and vanilla and mix well. Add slightly beaten eggs and piñon nuts to mixture and stir. When blended, pour into unbaked pie shell and bake for 55-60 minutes until somewhat firm. Top with whipped cream or ice cream.

      • Steve O Says:

        Sounds do-able. Although I have yet to figure out a piñon de-shelling technique other than cracking them in my back teeth. Then again, what the guests don’t know can’t hurt them, yeah?

  2. Pat and Sandy O'Brien Says:

    We had a niece and her husband coming in, but they had to cancel the trip due to the storm and nasty driving conditions. But the lady who we helped shear her alpaca in May invited us over for horseshoes and thanksgiving. We had the traditional meal, and, yes, we ate too much. The weather here has been delightful, but is turning to the dark side tomorrow. Might be able to sneak one in more ride in the morning.
    Thanks for the recipe, and I’m glad the O’Grady’s had a fine day!

  3. sharon Says:

    I’m partial to the spicy side on Thanksgiving as well, but for whatever reason still love the pecan and pumpkin pie. I love Thanksgiving in general. Everyone gets so busy in their day-to-day life and may forget how fortunate we all are. I know so many people help make life more complete, despite the ocassional bumps along the journey. Let me also include thanks to this community, thanks to you Patrick for the forum and the laughs. Appreciate it.

    • Patrick O'Grady Says:

      Thanks for popping round, Sharon. It’s not always Thanksgiving here, but occasionally we achieve a certain un-Grinch-like quality of discourse. Kinda. Sorta.

      Michael’s Kitchen in Taos makes a killer pecan pie. The rule for years has been that if either Herself or I passes through Taos for any reason, a pie is to be collected and brought home with all possible speed. The Indian taco is pretty damn’ good, too, if you must have your meal before dessert.

  4. hurbenbHurbne Says:

    Holy Blood sugar spike, Batman!

  5. Larry T. Says:

    I know what you mean about the food pics..I’m guilty as well. First, good ones are hard to shoot and as you said, who wants to fool around with photos when it’s TIME TO EAT?
    And most know that a LOT of those food pics are fake anyway, with 90 weight motor oil instead of maple syrup on the pancakes and fast food burgers that look as if someone who actually cared made them and they somehow avoided that “run over by a truck” condition they’re in when the poorly-paid worker hands the bag full of the real thing out the drive-thru window. Makes me wonder what ever happened to truth-in-advertising laws…did those all get nuked when Ronnie-Ray Gun was prez?

    • Patrick O'Grady Says:

      There are exceptions … back in the Seventies, when I worked at the local fish-wrapper, the photographers used to fight duels to decide who shot the food editor’s weekly dishes, ’cause they were that good.

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