Moses’ visit and two recipes- Fresh Corn Pancakes and Poached Chicken in Coconut milk


Greetings from The Lodge.

Moses visited Miss Liza Jane Von Doggie recently. See picture in previous post. Moses is a Leonberger and at 7 months old and is 70 pounds. They are pals. He makes Liza Jane look like a miniature poodle instead of the standard she is. She definitely loved the idea of adding muscle to her pack. Moses owner is Liza Jane’s namesake. She created the great mural in the dining room. See pic.Image

KItchen news:

Here’s two recipes guests have asked from us. We were asked recently for three recipes for a new cookbook on New Mexico. It made me type them up and then we can share them with you.!

Linda’s Summer Time Poached Chicken in Coconut MIlk serves 6 (This recipe is a summer take on New Mexico Posole, a wonderful stew with lots of great garnishes)

Step one:
One whole chicken 
2 cups of white wine
1/2 cup orange juice
2 cups  each of chopped celery, onions, and carrots (sauteed in 2 TBLS of butter or olive oil)
6 cloves of garlic minced (Farmer’s Market)
1 tsp of black pepper and cumin
Put the above ingredients in a large pot -add enough water to cover the chicken and poach till the chicken temperature is 170.
Cool till the chicken is easy to handle or put in icebox overnight.
Step two:
Debone and skin chicken reserving the breast meat.
Skim the fat from the broth. Discard.
Step three:
add to the broth
3 large sweet potatoes peeled and cubed
2 cans of tamarind nectar ( 11.3oz. each)
13 ounces coconut milk
the deboned and skinned chicken except for the breast meat
1 tsp cumin
cook until sweet potatoes are done, don’t over cook the sweet potatoes, they will become mushy, fork tender is best.
season to taste with salt , pepper, and maybe a bit of cumin. (We always tell the staff to taste what they are making-its important-recipes are guides, but not set in concrete.
Step four.
Cook white or brown rice or posole-enough for 6- 1/2 cup servings
Step five:
3 limes quartered
3 avocado sliced
3 mangoes sliced 
basil-threaded from The Lodge  garden
roasted  and sliced green chili 1 1/2  cups- Hatch New Mexico
sliced cherry tomatoes  1 1/2 cups from The Lodge Garden
pistachios -we use Eagle Ranch Pistachios from Alamogordo New Mexico
warmed breast meat
Step six-assembly:
6 soup bowls
place 1/2 cup of the rice or posole into the bowl 
ladle broth mixture into the bowl (just enough to leave an inch of space on the rim)
add large pieces of the breast meat
The fun part:
 you will garnish with the mango, avocado, green chili, tomatoes, and lastly pistachios
Limes on the side to finish the dish
We serve with either roasted local veggies or melon.
Its Gabbie’s favorite dish
Fresh Corn or Blueberry Ricotta Pancakes serves 6- Summer, its corn from the Farmer’s Market and in the Winter,its frozen blueberries.
The second most asked for recipe at The Lodge
Dry side:
2 cups flour
1/2 cup medium grind polenta
2 TBLS sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp freshly ground nutmeg( fresh is the best)
1/4 tsp cinnamon
Wet side:
2 eggs beaten
1 cup ricotta (we make ours here at The Lodge-with lemon juice)
corn from 3 ears of fresh corn -Farmer’s Market or 1 1/2 cups  frozen blueberries
2 TBLS olive oil
2 cups milk
1/4 cup orange juice
zest of two oranges
Combine the wet and dry.
heat griddle or cast iron pan add some butter or lots..and make some pancakes.
Remember to turn the pancakes when the bubbles have formed.
Serve with maple syrup.





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