In the (just over) seven years we’ve been messing around with Chi Wulff, there’s never been a window when we’ve received more incredible recipes from readers than over the past three or four months.
We’re obviously more obsessed with fly fishing, food and tasty adult beverages than we should be, though it’s been unbelievably gratifying to know there are other fishers out there who are either dyed-in-the-wool foodies or rediscovering the simple fact that good food cooked at home is far better than 99% of what’s available (and affordable) these days when going out.
Take this incredible sounding, Santa Fe inspired stuffing recipe – Sofia’s Green Chile, Pinon and Chorizo Stuffing – that Chama based fly fishing and hunting guide LM sent in a couple of weeks ago.
…my wife’s sister works as a caterer in Santa Fe, they cover a fair number of highbrow events and rub shoulders with some of the top chefs and food people there in town.
I’ve been reading you guys for years and know you like Southwestern food, you should think about posting this stuffing recipe that she adapted from one of Michael McLaughlin’s recipes after he moved to Santa Fe.
It’s not stuffing here in New Mexico unless it has green chiles and piñon nuts, she adds the chorizo (I use my own elk sausage) too to round it out. We both agree the raisins are a great touch and like the little bit of smokey flavor the mezcal adds.
This is the ONLY food I’ve been tempted to steal since I graduated from high school….
That’s about the best testimonial we’ve heard in a while. Thanks, it’ll be on our table next week.
1 recipe buttermilk cornbread (best if cooked in cast iron), set out overnight
1/2 cup golden raisins
Scant 3 tbsp. tequila or mezcal
2 cans diced green chiles
2-3 jalapeno or serrano peppers, stemmed, seeded and diced
6 tbsp. butter
2 medium onions, chopped
3 stalks celery, trimmed and chopped
2 tbsp. fresh thyme, chopped
1/2 tsp. dried marjoram
3/4 tsp. dried sage, rubbed
1/2 pound sourdough bread, crust on, in 1/2-inch cubes, about 4 cups
3/4 cup pine nuts, toasted
1/2 to 1 lb. fresh Mexican chorizo, browned and drained (make your own for the best result)
2 large eggs, beaten
3/4 to 1 cup chicken broth
Whip up your cornbread the day before; leave out on the counter overnight to dry slightly.
Dunk those raisins. Add the raisins and tequila to a saucepan, bring to a simmer for 5 minutes, then remove from the heat to soak for a couple of hours. Drain any remaining tequila.
(If you’re toasting and chopping your own green chiles instead of using diced, do it now over a grill or gas flame, let steam in a paper bag, then stem, seed, and chop.)
If you’re adding the chorizo, brown in a large skillet, then drain on paper towels and set aside. Reserve skillet.
Sauté time. In the same skillet, melt the butter over medium heat and add the chiles (both the canned green and chopped fresh), onions, celery, thyme, marjoram and sage. Sauté until the vegetables are wilted and just beginning to caramelize.
Preheat the oven to 350.
Bring it all together. Now into a large bowl goes the cornbread (crumbled by hand), the chile and spice mixture, soaked raisins, sourdough bread cubes, pine nuts and cooked chorizo. Grind a little salt and pepper in to taste, add the beaten eggs then combine well.
Now bake it. Generously butter a 9×13 glass dish; moisten the stuffing with 3/4 cup of broth (adding more if needed), then spoon into the dish. Cover with buttered foil (butter down of course) and bake 30 minutes. Remove the foil and bake another 15-20 minutes until the top is nicely browned and as crisp as you like it (we like it crispy).
Serve hot at the big meal and pray for leftovers.
Enjoy.
