Monday, June 27, 2016

Recipe


Far Flung Adventures Homemade Salsa Recipe

First get a well seasoned cast iron skillet or griddle. Put it over low heat on the stovetop. Add about a tablespoon of vegetable oil and a good size yellow onion sliced about 1/4 inch thick. Let the onion get nice and brown (not black) on brown on sides. You want a caramelization effect Remove the onions.. Now turn the burner up to medium high and add 4 or 5 fresh jalapenos. Let them get nice and brown, a little black is okay for them. Put them and the onions aside to cool.

Now take a 28 ounce can of diced tomatoes and drain them in a colander. Put them in a food processor and pulse them until they are chunky/salsa consistency. Dump out into a bowl.

Next process the onions and jalapenos along with a 4 ounce can of chipotle chiles in adobo. You want these to get pretty fine-but not paste. Add to the tomatoes. Then stir in about 1/2 cup of fresh lime juice, a teaspoon of salt and a pinch of sugar. Add one bunch of fresh cilantro,chopped medium fine. Now you are done.  Grab a bag of tortilla chips and enjoy.

Makes about 4 cups. Will keep in the refrigerator for about a week.

Green Chile Dip

  • 1- 13 oz tub of frozen Green Chile   Bueno is my favorite.  I like the extra hot variety.
  • 16 oz Cream Cheese softened
  • 1 pkg of Desert Garden brand Jalapeno/Cilantro Dip Mix. 
    Their website is www.comfortfoods.com .  You can also reach them at 800-460-5803 in Albuquerque, NM. Some of their proceeds go to feed the hungry here in New Mexico.
Defrost green chile; place in colander and press with paper towels to extract most of the moisture.  Then place in food processor with the rest of the ingredients and blend.

Marias Cabbage Salad

  • 1 Medium Head Cabbage
  • 1 Bunch Cilantro
  • 2 or 3 Serrano Peppers
Dressing
  • C Olive Oil
  • 6 Medium Garlic Cloves, minced
  • tsp. Cumin
  • c fresh OJ
  • c fresh Lime Juice
  • 1 tsp. Salt
  • tsp. Pepper

Chipotle Lime Dip

 Makes approximately 2 cups feeding 12- 15 people
2   8 oz. pkgs. Cream cheese softened
1 tsp. minced garlic
3 tbs. minced red onion
tsp. grated lime zest
3 chipotles in adobo sauce from a small can plus 1 tsp of the adobo sauce
 Process all in food processor briefly until just combined.

Raspberry Chipotle Dip

Makes approximately 2 Cups Feeding 15 to 20 people
2 8 oz. cream cheese, softened
1 tsp. minced garlic
2 tbs. minced red onion
tsp. liquid smoke
3 chipotle peppers in adobo sauce from small can, minced. 
1/3 c. raspberry jam
 Process in food processor briefly until just combined.

Spinach Salad


 4 servings
 8 oz. baby spinach
1 c. mandarin oranges, drained
c thinly sliced red onion
c. garlic butter croutons

Dressing:
1 tbs. orange marmalade
2 tbs. red wine vinegar
1/3 c extra virgin olive oil
1/8 tsp salt
Pinch black pepper
tsp. finely minced garlic
Place all in screw top jar and shake until combined.

Pasta Salad

1 lb of bow-tie pasta- cooked, drained, and cooled
Dressing
1 Cup prepared basil pesto
2tbs. extra-virgin olive oil
1 tbs. red wine vinegar
 Add-Ins
1 lb asparagus- blanched and cooled
1/2 cup grape tomatoes
1/2 cup marinated artichoke hearts
1/4 cup sliced ripe olives
Garnish with shredded Parmesan 
Variations
1 lb blanched broccoli
1 roasted red bell pepper
1/2 small yellow onion-grilled

Far Flung Adventures  Homemade Pimento Cheese

1 pound of  extra sharp cheddar-Tillamook extra sharp cheddar is my favorite-grated
1 and 1/2 roasted red bell pepper from a jar,drained ,rinsed and patted dry with paper towels and then minced
1 Tbs. honey
1 and 1/2 cups mayonnaise

Mix all until well blended. Yield approx. 3 cups
                  Bacon Jalapeno Dip

1 pound of bacon,fried crisp and crumbled
1 yellow onion,caramelized and cooled, then minced
3 fresh jalapenos , roasted then cooled and minced
1/4 tsp. garlic powder
2 cups sour cream
1 cup mayonnaise

Combine all and refrigerate for several hours for flavors to meld. Yield approx. 4 cups

Note- I don't seed the jalapenos, but if you want it less spicy you can seed them.

Wednesday, April 2, 2014

RIVER TRIPS GET BOOST FROM WATER MANAGERS

New Mexico's Rio Chama slumbers under a precious blanket of Winter snow.
Rio Chama National Wild and Scenic River, between Cooper's El Vado Ranch and Big Eddy  is a haven for outdoorsmen, river-runners,  campers and nature-lovers of all persuasions.  Belied by its wilderness attributes, it is one of the most highly managed waterways in a region dependent on managed rivers.  This is because Chama River is the water supply conduit for the Albuquerque Metro Region and irrigated farming in New Mexico's Middle Rio Grande Valley.

Thus, when drought strikes the Rio Grande, whitewater-, sportsmen- and water consumer-types increase their dependence on this little river.  Alone among Rio Grande tributaries, the Chama actually receives a 50% increase over natural flows, as a water subsidy from US Bureau of Reclamation's San Juan-Chama Project.

Reservoir operations (especially Albuquerque and Santa Fe drinking water) expect to send a nearly full supply of drinking water, water for Rio Grande silvery minnow spawning passes this way,  Pueblo Prior and Paramount operations (very senior water rights reserved by law) and environmental flows sparked by the Rio Chama Flow Optimization Project all focus on the Chama.

For river recreationists in 2014, the intensive management means that wilderness float-camping trips on the Rio Chama will continue to be available in spite of the well-publicized belt-tightening being enforced on New Mexico's water users.

Far-Flung Adventures is now accepting reservations for family wilderness whitewater trips for the Summer ahead.