Here we go again with some of our favorite meals from the Southwest. Of course squash blossoms are usually only available if you or a friend have a garden, but get them if you can. Its worth it! And the best green chiles in the world are fresh roasted in the Southwestern US. But you can roast your own big green anaheim or New Mexico chiles over a grill until they blister. Then cool in a paper bag. But we all make do with what we have.
Squash Blossom Tacos
Squash Blossom Tacos
16 Male Squash Blossoms with stamens removed (these are easily identified by their long stem and stamen in the middle of the flower, don’t pick them all or the bees won’t be able to pollinate the female blossoms and make squash)
1medium to large onion, fine diced 1 tomato, diced 1 clove garlic, minced 2 T olive oil 1/2 t salt, 1/4 t pepper 1.5 cups Jack Cheese, grated Corn Tortillas
Saute onions and tomatoes for 3 minutes. Add garlic, salt and pepper and saute 2 minutes. Add squash blossoms and saute 1 minute, stirring constantly. Then add cheese and stir until melted and blended with veggies. Serve in heated corn tortillas. We put some fresh sliced avocado on top but these are delicious with nothing added.
Potato and Green Chile Tacos
Potato and Green Chile Tacos
The key here is great tasting potatoes whether fingerling, baby reds or assorted organics. This has become a favorite served with avocado salsa.
3 cups potatoes, cooked firm, then sliced thin
2 cloves garlic, minced
1/2 cup onion, diced
1 cup Roma tomatoes, diced
1 cup roasted green chiles, peeled, seeded and chopped (approx. 4 chiles) 3 T olive oil
1 t salt, 1/2 t pepper
1/2 cup jack cheese, shredded
Corn or flour tortillas
Saute onions in olive oil for 3 to 4 minutes. Add garlic, saute 1 or 2 minutes. Add potatoes and tomatoes, saute 3 to 4 minutes. Add green chiles, reduce heat, cook until potatoes are tender. Stir to prevent burning. Stir in cheese, salt and pepper. Heat until cheese is melted and blended. Serve in corn or flour tortillas. We love it with avocado salsa.
Avocado Salsa
1/4 large onion, coarsely chopped 1 jalapena, cut off stem and cut into 4 pieces 1 clove garlic, peeled 1 Haas avocado (or 1/2 FL avocado) perfectly ripe 1 T sour cream 1/4 t salt, 1/4 t pepper 2 scallions, chopped fine 2 T cilantro, chopped fine 3 cups plus 2 T water 1 t lime juice
Boil onions, jalapena, garlic in 3 cups water for 6 or 7 minutes. Drain water and add veggies to food processor along with avocado, sour cream, salt, pepper, lime juice and 2 T water, blend until smooth. Add scallion and cilantro. Serve on anything!
Trout Ceviche
Rocky Mountain Trout Ceviche
This is a great recipe from Chef Lauren at the Durango Farmers Market. The lime juice “cooks” the fish with no heat for a wonderful warm weather dish.
- 2 whole Rocky Mountain Trout (these are 10-12 inch fish) skinned and filleted
- 5 or 6 limes, juiced
- 1/4 bunch cilantro, coarsely chopped
- 1/4 cucumber, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/2 red onion, diced
- 1/4 t or more to taste cayenne
salt and pepper to taste
Dice fish into half inch pieces. Combine all in non-reactive dish. refrigerate one hour or more. Serve with tortilla chips.
Kings on the Road 