The Power of Love, Support and A Good Meal

In Loving Memory:

Last Month Dan wrote about the ailments of aging dogs and men. Of how when we are happy, we rally and relish in the joy, briefly forgetting about the aches and pains. Of how the life of a dog is too short.

There was an old homestead on the ranch, which a few years back we fixed up and called the “guest house”. Some of you may have even stayed a night or two in it. This past June, Jilian and future son in-law Colton moved to the country, with nine chickens, known as “the girls”, and their best friends Gus & Ace, known as the “handsome boys”. Gus was an adorable rez rescue dog. Jilly rescued Gus and Gus subsequently rescued Jilian. Ace was a fancy white German Shepard. The little house on the prairie soon became their happy home. But a few weeks ago, on a drizzly afternoon, a faulty electric outlet started a tragic fire. Their two, young, beautiful dear friends, did not survive.

We are all back on our feet, moving forward, taking comfort in the support and love of family and friends and of a fine meal with a glass of wine or whiskey. We remind ourselves that we are fortunate.

Gus and Ace were featured as the official taste testers for my homemade Dog Food recipe in August. They both gave it two paws up. But truth be told, their preference was for spicy people food. This month’s recipe for Buffalo Stuffed Chilli Rellanos is dedicated to them – the best taste testers a chef could ever have! They would have loved them!

I prepared this month’s recipe for visiting family and friends. We sat close, gathered around the table, offering up mouthfuls of mmm’s and ahh’s.  Forgetting our aches and pains – we raised our glasses; To Gus & Ace – Thank you for everything. We will never forget you. Cheers!

Buffalo Stuffed Chili Rellenos with Black Bean Gravy & Tomatillo Sauce

For this recipe I braise a chuck roast, and after cooking I divide the roast into 3 pieces, to create 3 separate meals. Keep each section in braising liquid until ready to use. Meat freezes well and reheats nicely for later use. Or invite some friends and triple the recipe! Also the recipe looks long and lengthy, but is very user friendly and do-able.

Stuffing Ingredients:

• 1 – 3 lb. Buffalo Chuck Roast, rinsed and patted dry
• 2 – teaspoons olive oil
• 1 – teaspoon salt
• 2 – teaspoons pepper
• 3 – cups apple cider
• ¼ – cup fresh cilantro, packed and finely chopped
• ½ – teaspoon cumin
• ½ – teaspoon cardamom
• 1 – teaspoon salt
• ¼ – cup fresh lime juice, (1 lime)
• 1 – cup queso blanco, crumbled

1. Pre-heat oven to 500*.
2. Prep buffalo roast and rub with olive oil, salt and pepper.
3. Place roast in heavy roasting pan and add cider. Cover and place in hot oven, allowing ingredients to come to full heat. About 20 minutes.
4. Reduce heat to 350* and continue to braise for 2.5 hours. Turn halfway through braising process.
5. Roast should pull apart easily with two forks. Continue to braise if necessary.
6. Remove roast from oven and let rest covered for 20 minutes.
7. Place roast on cutting board and pull into 3 pieces. Place two of the pieces in separate bags with pan juices and refrigerate or freeze for later use.
8. Pull remaining third apart using two forks or hands. Place pulled meat in bowl, with remaining pan juices.
9. Add cilantro, seasonings and lime and stir to incorporate.

For Chilies:

*It’s best to wear food gloves when handling peppers.

• 8 – Anaheim or Poblano Chilies washed and patted dry.
  *6 peppers for stuffing and two for tomatillo sauce.
• 1 – egg
• ¼ – cup milk
• ½ – cup flour
• 1 – teaspoon salt
• 1 – cup corn meal
• 1 – cup grapeseed, vegetable or peanut oil

1. Roast chilies in broiler or over gas, charcoal or stove top fire, until blistered and black.
2. Remove chilies, place in a paper bag and close. Allow chilies to rest for 20 minutes.
3. Remove chilies and gently rub off charred skin.
4. Keeping stem in tact, make a slit the length of the pepper, with a knife.
5. Gently pull out seeds, rinsing under sink if needed.
6. Allow to dry on paper towel.
7. Divide meat and cheese between the 6 peppers and gently stuff in chilies, insuring that stuffing is completely encased.
8. Mix egg, milk, flour and salt together.
9. Carefully dip each pepper in the batter and then roll in the cornmeal. Place on a baking sheet.
10. Heat oil in large frying pan to medium high heat. Fry in two batches for about 3 minutes a side, or until golden brown. Remove and place on paper and let rest for 3 minutes.
11. While resting ladle black bean gravy and tomatillo sauce onto plates.
12. Place pepper in center of the plate. *Optional – Garnish with fresh cilantro and sour cream.

Black Bean Gravy

*Leftover gravy and sauce are delicious on squash or served as dips!

Ingredients:

• 1 – 15 oz. can black beans in liquid
• 2 – Tomatillos, husk removed and washed
• ½ – teaspoon salt
• ½ – teaspoon black pepper
• Juice of 1 lime (about ¼ cup)

1. In blender puree all ingredients.
2. Place in heavy saucepan and simmer until reduced to desired thickness. Season to taste.

Tomatillo Sauce

Ingredients:

• 5 – Tomatillos, husk removed and washed
• 1 – cup water
• 2 – green chilies, roasted, peeled and seeded
• ¼ – cup packed cilantro leaves
• ½ – teaspoon each: cumin, coriander, and salt
• Juice of 2 limes (1/2 cup)

1. Place tomatillos and water in saucepan and bring to a boil. Boil for 5 minutes, until Tomatillos are tender.
2. Place tomatillos and water in blender with all other ingredients.
3. Blend until well incorporated.
4. Return to saucepan and let simmer until desired thickness is achieved.

Wine Pairing: Chateau Ste. Michelle, Eroica Riesling, 2010

A favorite that we keep on hand for like meals. Crisp, with flavors of citrus and peach.

Nice acidity and mineral tones for spicy foods.