Do Your Taste Buds Need a New Attitude?

Do Your Taste Buds Need a New Attitude?
I'd visited New Mexico three times before I finally tasted
Carne Adovada. It must have had something to do with taste
bud maturity, because in those days, I went for the green
chile all the way. After I'd finally experienced this
amazing dish, I nearly cried with joy. Large pieces of
tender pork, succulent and cooked all day in sauce of deep,
rich red chile. Immediately, I was transformed back to my
grandmother's kitchen where a pot of red chile simmered on
the burner all day. It's scent filled the entire house and
the anticipation of dinner is still in my mind.

What had I missed all these years while traveling in New
Mexico?

The first thing I had to do was figure out how to pronounce
this mysterious dish (the letter D is pronounced TH). And
what exactly did this strange word mean? I grew up in
California where that dish was called Chile Con Carne and
it was made with beef. Adovada was similar, but had a very
different flavor. I learned the word Adovada or Abobada
means to marinate. New Mexican's marinate the pork
overnight before cooking. For me, this is way too much work
and I had to figure out how to make a sauce we could bottle
and get people eating fast. We did, but my New Mexican
friends laugh at this because fast is not a word tied to
the kitchen or to cooking.

Still, we've come up with a winner. You can try ours or if
you insist on the Old World style, here is a recipe adapted
from one of my friends, Toni Salas.

1/4 cup canola oil (4 lbs. Pork butt, cut in 1-2 inch
pieces (Not loin))

1 cup. Chopped brown onion

4 tsp. chopped garlic

2 cups. Low salt beef broth

2 cups Low salt chicken broth

2 tsp. ground coriander seed (Not fresh cilantro)

2 tsp. ground oregano

1 cup New Mexico ground red chile

5 tsp. chile caribe

(2 tsp vinegar)

salt to taste

In a dutch oven, add canola and brown pork. Remove to cool
Add onion, brown until caramelized.

Add remaining ingredients and cook for twenty minutes. Pour
ingredients (except pork) into blender and puree.

When puree has reached room temperature, add pork to glass
baking dish and pour mixture over top.

Cover tightly and refrigerate overnight.

The following day, remove cover and bake at 350 for three
hours.

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Chuck Machado is President of New Mexico Chile Company,
makers of award winning cooking sauces under the label
Coyote Trail
http://www.coyotechile.com

School Night Enchiladas-with The Best Enchilada Sauce!

School Night Enchiladas-with The Best Enchilada Sauce!
School Night enchiladas wasn't the creative endeavor most
people think. Rather, this recipe is a father's desperate
attempt to juggle work, family and quality food. In the
middle of the week, when the final straw may be to cook a
meal, I had to come up with something. Yes, it had to be
good, but it also had to be quick.

You should know that New Mexican cuisine is more than
recipes and aromatic flavors filling the kitchen. Meal time
isn't simply about the food, but infuses the lifestyle.
It's the unhurried gathering of family and if they knew I
was promoting hastily prepared enchiladas, I might very
well be banned from future seating at their table.

As a young man, enchiladas were a celebratory meal. Served
for graduations, birthdays, my grandmother would
painstakingly start the red chile early in the morning.
Nobody was allowed into her kitchen until she was ready for
us. She'd chop onions, press garlic and fry tortillas
until, finally, stage one was complete. Calling in the
troops, we'd form an assembly line to dip tortillas in red
chile. My sister would carefully fill each with ground
beef, onions and cheese and I would roll and place them
strategically in a pan.

In New Mexico, enchiladas are prepared flat, in layers and
smothered with chile. Tradition calls for a fried egg
served on top, so you can see why my elders won't be
entirely thrilled with my desperate creation. Still, I have
the trump card that wasn't available to them.

I'm told by my customers that I make the best enchilada
sauce on the planet and only this is going to save me from
the kitchen gallows. Like with all of our recipes, this
will take you thirty minutes or less.

School Night Enchiladas-serves 4

1/2 brown chopped onion

1 chopped Roma tomato

5 tsp canola oil

3 cloves chopped garlic

3 chopped green onions

1/2 bunch cilantro divided

1 doz corn tortillas (prefer stale)

16 oz Coyote Trail Enchilada Sauce

2 cups shredded cheddar cheese

4 oz sliced black olives Creme Fresh (sour cream) dollop

In a large frying pan, saute onion in Canola oil. Cut
tortillas into small triangles and add to saute. Add more
oil if necessary to lightly coat chips.

Cook 8-10 minutes over med. heat. Add garlic and 1/2
cilantro. Use spatula to carefully turn mixture without
breaking up chips.

Add enchilada sauce and coat chips evenly. Turn heat low.

Add cheese and mix. To complete, add olives, tomatoes.
green onion and cilantro. Turn heat off and let rest for 10
minutes.

Garnish with creme Fresh and serve.

Note-to serve New Mexico style, add a fried egg and place
on top of ea serving.

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Chuck Machado is President of New Mexico Chile Company
http://www.coyotechile.com

Combining Diet And Moisturizer Can Help You Look Younger

Combining Diet And Moisturizer Can Help You Look Younger
You are what you eat, goes the old saying. You are also
what you drink and what you breathe. In the battle against
aging skin, it's vitally important to pay attention to what
goes into your body. Toxins, dehydration and pollutants
are all factors that play a part in making your skin look
older.

In addition to modifying your habits, using a good
anti-aging, anti-wrinkle product can help.

Free radicals contribute to the signs of aging on the skin.
These are tiny unstable molecules that arise naturally and
that kill healthy cells. They cause wrinkles and lack of
elasticity in the skin. The production of these small but
nasty molecules is accelerated by environmental factors
such as pollution, chemicals, and exposure to cigarette
smoke.

The best way to battle the effects of free radicals is to
eat a diet rich in antioxidants. These are found in a
variety of fresh fruits and vegetables. Anti-oxidants are
also key ingredients in anti-aging products. Look for a
skin care product that boasts an unusually high percentage
of antioxidants.

Good nutrition is tremendously important in the quest for
younger-looking skin. A diet rich in fruits and vegetables
and low in chemical additives leads to greater overall
health, which is reflected in the skin. If your diet is
inadequate, the addition of supplements and vitamins will
help to keep your skin healthy, making it appear younger.

Avoiding pollutants such as cigarette smoke is vitally
important to skin. Toxins in smoke and pollution age the
skin, producing fine lines and a blotchy complexion.

For years, healthcare professionals have been encouraging
us all to drink enough water. Eight 8-ounce glasses, or
three to four pints, is considered an adequate amount for
the average adult. It is especially important to replace
fluids if you are drinking caffeinated or alcoholic
beverages, both of which are dehydrating.

How does your water intake affect your skin? First, it
cleanses. Water removes toxins from our bodies. Next, it
hydrates. Moisturized skin has fewer fine lines and is
firmer. Your cells are made mostly of water, and need it to
stay plump and healthy.

Using a high-quality moisturizer is another necessary step
in keeping your skin hydrated. Skin that is exposed to sun
and other elements is depleted and dehydrated. A good cream
locks in moisture, aiding in the disappearance of fine
lines and sagging.

So when you eat right and take steps to feed your skin the
right nutrients you can slow the effects of aging both
inside and out.

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The only skin cream with a higher than average anti-oxident
is found here: http://www.LifeCellHealth.com