Enjoying the Food of the Southwest

On July 3, 2019 By Isobar ExpeditionsIn Colorado, Food15 Comments

Living in Colorado, we are surrounded by states that embrace southwestern flavors. Whether visiting New Mexico, Arizona, Texas, or our own state, southwestern flavors can be found everywhere. Tacos, burritos, Huevos rancheros, enchiladas, guacamole, and all kinds of peppers can be found on menus in almost every city. We have tried to recreate several of the dishes that we’ve had during our travels throughout the area as well as we have some of our own that we’ve grown up eating.

Con Carne Burrito in Steamboat Springs, Colorado

Huevos Rancheros in Sante Fe, New Mexico

Southwestern food is full of spices and packed with flavor, but usually it is just a mild heat. Some places offer the choice of sauce to put over your food, usually ranging from mild to hot, with the green sauce usually being the hottest. One nice thing about southwestern food is that the same flavors work with different types of proteins like pork, beef, and shrimp, but it can also be made to be vegetarian as well. Since we like to share anyway, the portions are usually large enough for us to still have leftovers to take home with us.

Pork Burritos with Spicy Green Chili Sauce

As we get ready to leave for Moab, Utah tomorrow, we expect that we will likely find many southwestern options available to us when we arrive. Hopefully we’ll find some of the creative dishes that we found in Scottsdale, Arizona and Sante Fe, New Mexico. We don’t have a favorite type of food, but we certainly enjoy good southwestern dishes when we are in the mood for something a little spicy.

Grilled Corn and Chipotle Soup from the Restaurant

Our Version of Southwestern Corn Chowder

Salmon with a Spicy Pepper Sauce

On June 5, 2019 By Isobar ExpeditionsIn Mexico, Recipes4 Comments

During our trips to Mexico, we have always enjoyed having seafood cooked with local preparations. Not all food in Mexico is spicy and this recipe isn’t overly spicy, but it does have a little bit of heat. Although you can certainly use a fish other than salmon, we found that salmon was able to hold up to the bold taste of the creamy pepper sauce. We have often made a hollandaise sauce to go with salmon, but using the peppers provides a different alternative. With the summer months coming, the salmon could also be grilled instead of pan-seared, but pan-searing it does create a nice and crispy skin. We found this dish to be extremely delicious and relatively simple to make. It is also the type of dish that can be made for a more formal occasion or a simple weeknight dinner.

INGREDIENTS

2 Salmon Filets – about 5 ounces each
3 tbsp Extra Virgin Olive Oil
1 1/2 tsp Garlic Powder
2 Fresh Anaheim Peppers
2 tbsp Corn Taco Shells – ground (or 2 tbsp of Masa Harina, which is a corn flour)
1 1/2 cups Milk
Salt and Pepper to taste

INSTRUCTIONS

Either by heating the peppers on the open flame of a gas stove or on a grill, cook the peppers until the skins are blistered and black. While still hot, put the peppers into a bowl and cover them with plastic wrap so that they steam. Once cool, you can use a knife or a paper towel to remove the charred skin of the peppers. Roasting the peppers gives them a nice, smoky taste. Roughly chop the peppers and set them aside.

Season the salmon filets with a half a teaspoon of the garlic powder as well as a generous amount of salt and pepper. Heat a large sauce pan over medium-high heat and add the olive oil. Once the oil is fully heated, place the salmon skin-side down into the pan and cook for about 4 to 5 minutes and the skin is nice and crispy. Flip the fish and cook for another 4 to 5 minutes. If you are going to put the fish into an oven to stay warm while the sauce cooks, simply cook the fish a minute or two less before putting them into the oven. Otherwise, simply cover the fish and set aside and let the fish rest while the sauce cooks.

Add the peppers, remaining garlic powder, ground taco shells or flour, milk, and some salt and pepper to a blender (works better than a food processor for this sauce) and mix until smooth. Pour the pepper mixture into the same pan that the fish was cooked in while the temperature is still at medium-high. Bring to a boil and then reduce the heat to medium-low and simmer for 5 to 7 minutes until the sauce thickens. Be sure to taste the sauce and add additional salt or pepper if necessary. Plate the fish and serve with the sauce over top.

Southwestern Corn Chowder

On July 18, 2018 By Isobar ExpeditionsIn New Mexico, Recipes5 Comments

When we were in Sante Fe, New Mexico, we had a very tasty grilled corn and chipotle soup. We asked the restaurant for the recipe and they were nice enough to print it out and give it to us. Since corn is in season right now, we decided to recreate this recipe, but we changed it up to suit our tastes. We really liked the way that our version turned out, it had just the right amount of spice. One of the nice things about a recipe like this is that you can control the amount of heat that you add so that it can be more or less spicy depending upon your taste. Also, the combination of the fresh corn and frozen corn makes for a mix of crunchy and soft that makes the texture of the soup very pleasurable. We served ours with a nice toasted baguette bread, but a fried tortilla like the restaurant used would also be good. We also garnished ours with a couple of slices of jalapeno that had been deseeded, but clearly it isn’t necessary. This recipe serves two, but it could easily be adjusted to serve more. We hope that you enjoy it!

INGREDIENTS

5 Ears of Fresh Corn
8 oz of Frozen Corn
1/3 can of Chipotle Peppers with Sauce – finely chopped
1/4 cup Red Onion – chopped
3 cups Heavy Cream
1/2 tsp White Pepper
1/4 tsp Cumin
1/4 tsp Garlic Powder
2 tbsp Vegetable Oil
1 tsp Butter
Salt to Taste – generous amount
Black Pepper to Taste

INSTRUCTIONS

Remove the corn kernels from the husks of fresh corn and sauté them in a cast-iron skillet heated over medium-high heat with the oil and butter. If you prefer, you could grill the corn whole on a grill and then remove the kernels, but we chose to cook them in the skillet. Salt and pepper the corn and cook for about 5 to 7 minutes, stirring frequently, and then add the red onion to the corn. Cook for another 5 minutes and then remove from heat. In a medium sauce pan, add the cream, corn and onions, frozen corn, white pepper, cumin, garlic, and salt. Add about a third of the chipotle peppers with sauce and start heating the soup over medium heat. You want to just bring the soup to a slight simmer and avoid bringing to a full boil. Taste the soup and continue to slowly add chipotle peppers with sauce until it is as spicy as you would like.