New Mexico Green Chile Stew
(with a nod to the Santa Fe School of Cooking)
Serves 8
Wild Boar Stew in a Honey, Cinnamon and Ginger Sauce
We hunt wild boar at Santa Ynez Valley Hounds. Any one that we take is butchered and eaten, of course. In France it is very common. We cook game with sweet spices. Here’s the dish I made and served for the hunt breakfast last week-end. You can make it when ever you have time, warm it up in a slow cooker while you’re away hunting, and it will be ready when you’re back.
Catfish Stew
1 lb salted fatback2 lbs yellow onions10 lbs catfish boneless nuggets1 can diced tomatoes (20 oz)1 can whole kernel corn (20 oz)2-1/2 lbs red potatoes1 can tuna in water (12 oz)3 Tbs Old Bay Seasoning2 Tbs salt1-1/2 Tbs black pepper3 Tbs Louisiana Hot Sauce1 stick butter 1. Cut fatback into 1/4-inch squares. Boil in […]
“Alligator Stew”
1 pound ground round2 medium Spanish onions, sliced1 can pork and beans1 can tomato soup1 Tablespoon brown sugar per layerSalt1 tablespoon Worcestershire sauce In a casserole with a lid, layer meat, then onion, then beans and then sugar. Repeat. Pour soup mixed with Worcestershire sauce over top. Bake 1 hour at 350.