Tomatillo Enchilada Recipe

Happy 2012 -

This week I have had the pleasure of visiting with my friend Steve - over lunch while eating his delectable taquitos - he mentioned an enchilada recipe that I just had to have. He generously offered his culinary knowledge and I suggested we dinner. Last night we enjoyed that recipe and it was absolutely scrumptious.

Steve Eddy's Tomatillo Enchiladas

10-15 Tomatillos

5-10 Jalapenos

2 Garlic Cloves

Olive Oil

Corn Tortillas

Cheese

16 oz Black Olives

Limes

Salt and Pepper to taste

Husk and wash the tomatillos and cut in half. Cut the tips off the Jalapenos (if you desire you may seed and remove the veins from them - I did not) and cut in halves. Husk and clean the garlic. On cookie sheets line with foil and place all the veggies cut side down. Spray with Olive Oil, sprinkle salt and pepper over their tops. In a pre-heated oven of 375 bake for 30 minutes (except the garlic - they are ready in 15 minutes - overcooked garlic tends to bitter). When all are done - blend together until a smooth consistency - remember to utilize all the liquid exuded in the baking process. Thereafter i placed in a stock pot and brought to a boil and simmered for about 20 minutes - stirring very often. While that is simmering grate your cheese (I used sharp cheddar), dice your olives, and slightly toast your corn tortillas on a griddle or over a gas flame (careful not to burn yourself). In a casserole dish (we used glass) - place a small amount of the sauce to coat the bottom and sides of the casserole dish, fill and roll your corn tortillas with desired amount of cheese and place them tightly into the dish. When all casseroles are filled - with the remaining sauce - we added filtered water to double it and brought it back to boil. Thereafter we smothered the rolled enchiladas with the remaining sauce (remember to divvy it up so that all get smothered) add a layer of grated cheese. Cover with foil and place in a 325 oven for 30 minutes or until most of the liquid has been absorbed into the enchiladas (don't dry them out). Serve hot with desired sides - I served with black beans that I pressure cooked (took 1 hour) and home made cornbread. 

Bosque del Apache National Wildlife Refuge

Brad and I began our adventure early Monday morning. We were warned of the possibility of running into inclement weather conditions - some thought we were crazy. As we traveled further and further south, the snow seemed to increase, we saw and traversed on some really scary roads. When we finally arrived at the Refuge, it was blizzard like conditions, wind, snow falling and accumulation. It was absolutely beautiful, and the cranes were a joy to behold, with their large wing span, elegant movement and they make the most amazing coo. We were both spellbound and enchanted. This will definitely become an annual event for me.

Sweet Potato/Pumpkin Pie Recipe

This Thanksgiving I joined my family at my sisters house - everything was delectable. My contribution were the Sweet Potatoe/Pumpkin Pies. Following is the Recipe,I hope your friends and family will enjoy them as much as mine did.

1 (29 ounce) one small fresh winter squash (I used an heirloom)(Bake 375 Degrees until soft)
3 (30 ounce) three fresh sweet potatoes (not yams)(Bake 375 Degrees until soft)
1 (12 ounce) can evaporated milk
4 large eggs
2 teaspoons cinnamon (I combined whole spices in my spice mill then added)
1 teaspoon allspice
1 teaspoon nutmeg
3/4 cup dark brown sugar
1/2 cup white sugar
1/3 cup maple syrup or 1/3 cup a good quality pancake syrup
2 teaspoons pure vanilla extract
2 deep dish pie shells or 4 regular pie crusts
whipped cream or vanilla ice cream, to serve with pie

Directions:

Process sweet potatoes and pumpkin well. In a large bowl combine and mix well pumpkin & sweet potatoes, milk, eggs, spices, vanilla, sugars, and syrup. Mix until thick ,creamy and well combined. Pour into pie crusts. Bake in a preheated 425°F oven for 15 minutes. Then lower temperature to 350°F and bake for 45 minutes longer. Remove from oven cool completely. Serve with ice cream, and/or whip cream. Enjoy!

Gill-Tapia Exhibition - Manitou Gallery

Please join us on Friday, November 4, 2011. A sip of wine, friendly faces and new works. Look forward to see you there.

Rockwell Museum Permanent Collection

Gill-Tapia Studio's is very, very happy to annouce the recent acquisition of San Franciso De Asis - Ranchos de Taos, by the Rockwell Museum of Western Art in New York. It will remain in their permanent collection and was unamously voted in by the board. It is Gill-Tapia's largest painting to date measuring 8 feet by 4 feet, and was part of their recent exhbition "21 Century Regionalist Art of the Next West. Please visit the Museum if you find yourself in that neck of the woods.

A few more images from State Fair 2010

New Mexico State Fair - 2010

Yesterday was my day at the fair, lots to eat and drink, we even rode a scary ride, Silvester showed the fair how to win the biggest stuffed animal on their grounds in one fail swoop. I took photos for proof.... LOL!