Spinach Meatloaf Roll Recipe

This delectable dinner was such a joy watching being made - Jay and Gordon's joint venture in Spinach Meatloaf Role. Accompanied by a baked potato and followed with a Lacota Squash dessert - we had a scrumptious dinner.

Ingredients:

1 1/2 LB Ground Beef
1/2 LB Sausage
6 Slices Thick Cut Bacon
2 Eggs Divided
1 C White Onion Chopped
1/2 Cup Celery Chopped
1/4 C Bread Crumbs
Sprinkle with herb mixture of your liking
Salt and Pepper to Taste
1 PKG Frozen Spinach
12 Slices of Cheddar Cheese
1 CUP Blue Cheese Crumbled

In a large bowl, combine all ingredients except the spinach and cheese, blend well. Put down a couple sheets of wax paper - a space approximately 19X16 inches. Spray wax paper with cooking oil spray. Place meat onto wax paper and spread out to make a rectangle a little smaller than the wax paper. Evenly spread and place slices of cheddar cheese. Spread the well drained spinach that has been mixed with one of the egg and the blue cheese. Roll slowly and gently as you would a jelly roll cake - remembering to remove the wax paper as you go. When you get to the end, tightly seal all edges. Place seam side down into a greased baking dish lined with the bacon slices. Wrap the roll with the bacon. (Jay used a nice ceramic one). Cook in a preheated 400 - degree oven for 30 minutes. Reduce heat to 350 degrees for the rest of the cooking time - 35- 45 more minutes. Allow to rest before cutting.

Aspens in Santa Fe

Nathan and I trekked up Hyde Park Road all the way to the Ski Basin on Thursday. The weather was perfect, the views were gorgeous and we decided at the last moment to take the ski lift - it's slow moving, but well worth it.

Today is bread day..... I'll post the results later this week.

Jay's Pickled Green Tomato Recipe

Yesterday was a busy day - part of what included pickling - utilizing Jay's famous recipe for Pickled Green Tomatoes. Please see the recipe below - we had a bumper crop of tomatoes this year - in addition Jay made green tomato relish and a beautiful green tomato pie.

Ingredients:

Green Tomatoes
2 Quarts Boiling Water - may vary depending on the amount of tomatoes you use
1 Quart Apple Cider Vinegar
1 Cup Kosher or Pickling Salt
1 Teaspoon Mixed Pickling Spices for each Jar
Dill - to your taste

Prepare your jars and lids by boiling in water. Separately bring your pickling water to a boil and add the vinegar and salt, boil for five minutes.

Place one clove garlic, bunch of dill and spices into the bottom of each jar.

Pierce tomatoes with fork and pack in jars. Place one clove of garlic and dill on top. Fill jar with boiling liquid and seal.

Patiently stand by for six weeks - thereafter open and enjoy… YUMMMM

Fly Fishing in Pecos

Arriving in Pecos we needed lunch - so I directed us to the Pecos Market - as we drove in to the parking lot I re-counted childhood memories of visiting that market with my grandparents. Nathan and I were both impressed with their meat counter - cut fresh daily - WOW - Pecos residents that eat meat are spoiled. We decided next fishing trip we'll schlep the mini grill and make our lunch or dinner. But that day we had to settle for deli sandwiches from the gas station next to the Market.... Lets just say sustenance -

The weather was chilly in the beginning but once we suited up in our waders - all was warm and toastie. Fishing and a little hiking - what a day, I can't wait to return - and we'll have to be back soon - before the chill of winter settles in.

Clicking on the title above will link you to some of our photos from that day.

Green Chil Day, Roast Beef Sandwiches, Calabicitas & Melon with Ice Cream for dessert

Yesterday was a busy day - Thanks to Mary Ellen and Natalia - we plowed through processing two sacks of Big Jim - Green Chile. My day began bright and early and I was the second person at the market and chile roasting at Lowes Market. Allowing for steam time - we sat down at the table, surgical gloves on, bowls of rinse water at the ready and lots of empty bowls for the peeled chile. Lots of chit chat and good music kept us motivated. Natalia (thank you), when all the chile were done being peeled, Nat - took the position of "official chopper" to my exact requirements (small), while Mary Ellen and I filled snack baggies and quickly got them into the freezer. Thanks again guys....

A couple hours of rest and on to welcome Richard and Nathan for dinner. That morning at 6:00 am I had put a boef roast into the slow cooker - on low and periodically flipped it through out the busy day - it sat on a bed of chopped onion, sliced fresh tomato, and fresh picked New Mexico apples. The aroma saturated the house, yummy - the plan was to shred and make sandwiches. More of the glorious vine ripened home grown tomatoes sliced and readied for garnish, as well as some fresh lettuce, and goat cheese to top it all off (thanks for the Sage Bakery Farm Round - Richard). As a side I felt it appropriate to include some chile dish - and calabacitas alla Alice Tapia - young "mexican squash" (really - juvenile winter squash), corn off the cobb, a bag of (fresh green chili), onion, a little heavy cream and topped with Mozzarella cheese at the last moment. Richard was kind as to say - "they made his TOP 10" of calabicitas he'd had. If you desire the recipe please email me - gilltapia@yahoo.com. As our finale we had fresh (home grown) heirloom melon, diced and served over vanilla ice cream with a little bit of port over the entire thing - Smiles were on all of our faces.

And finally - the last image - was Richard's show and tell - this little beauty was raised at Jemez Pueblo and was gifted to him via his Mother - in - law. If anyone out there knows what variety of squash this may be please comment or email. It sure is a beauty - we are gonna leaf through Amy Goldman's "The Compleat Squash" later. Additionally if anyone would like some Marina de Chiogga - Winter Squash seeds - let me know and with your SASE - I'll send some your way.

Now Nathan and I are off to Pecos for some mountainous re-charge and fly fishing.