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Posted on: February 20, 2008 10:23 pm
Edited on: February 21, 2008 12:55 pm

Morph's Green Chile

Green Chile:
1 pound fresh Roasted mild green New Mexico chiles, or Anaheims (canned is ok when they are out of season)
1 pound fresh hot green New Mexico (Big Jim) chiles, or anchos or poblanos
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons minced garlic
1 tablespoon minced, seeded jalapeno pepper
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons all-purpose flour
3 cups chicken stock, or canned low-sodium chicken broth
1/2 cup chopped fresh cilantro

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.

Category: General
Posted on: February 20, 2008 10:18 pm

Food obsessed? I know I am!

I have a large family and food plays a big part of social gatherings.  I love to cook and used to do it professionally in some high end rest.  I thought I would start blogging recipes, simple stuff like BBQ and grill recipes, and food for parties such as football parties.  Please feel free to ask questions or contribute.

This recipe is from Slate's in New Mexico.  Kind of a high end sports bar.

Steak Fingers:
24 ounces skirt steak, cleaned and trimmed
Salt and freshly ground black pepper
1 cup buttermilk
1 quart vegetable oil
2 cups all-purpose flour

Green Chile Sauce:
2 ounces vegetable or olive oil
1 small onion, diced
1 clove fresh garlic, chopped
1 teaspoon salt
1 poblano pepper, seeded and chopped
6 tomatillos, peeled and quartered

Cheese Sauce:
1/2 stick butter
1/2 cup all-purpose flour
1 cup milk
1 pound cheddar cheese, grated
Salt and pepper


Steak Fingers: Cut the steak into 1/3 to 1/4-inch strips. Season with salt and pepper. Place the steak in the buttermilk and marinate in the refrigerator for 2 hours. While the steak is marinating, make your sauces.

Green Chile Sauce: Heat a medium size saucepan over medium-high heat. Add the oil. When the oil is hot, add the onions and garlic and saute for a few minutes. Add salt, poblano and tomatillos and cook for about 5 minutes, or just until the peppers begin to soften. Transfer to a blender and puree until smooth. Return to the pan and simmer over low heat for 10 minutes. Season, to taste, with salt and pepper. Keep warm.

Cheese Sauce: Melt the butter in a saucepan over medium heat. Add the flour and whisk well. Cook over low heat for 5 minutes, stirring constantly. Whisk in the milk and bring to boil.

Over low heat, whisk in cheese until it is all melted. Remove from the heat and season with salt and pepper, to taste. Keep warm.

Heat the oil in medium to large heavy bottom casserole to 350 degrees F.

Dredge the steak fingers in flour and place into hot oil. Fry for 4 minutes, or until golden brown. Remove to a paper towel lined plate and season with salt and pepper.

Spoon cheese sauce onto a plate. Place steak fingers in a pile and spoon green chile sauce on top.

*Garnish with diced tomato and fresh cilantro sprigs (optional)

The green chile part is a different then the green chile recipe I posted earlier. While this one is simple, I recommend using mine .  Make it in advance, and thaw some for this recipe.

Category: General
Posted on: February 20, 2008 3:40 pm
Edited on: February 21, 2008 12:42 pm

Ups and Downs of these Message Boards

     In the course of playing Fantasy Sports on CBSSportsline, and henceforth becoming very active on these message boards, you meet all kinds.  I have actually become friends with a few people I have met on these boards, met in person and they are great people. 
     Then you meet some people who use the faceless anonymity (SP?) of these boards to exercise their ability to bully, ridicule or just start a fire because they feel like it. 
     It takes all kinds they say and I agree,you have to take the good with the bad.  I do more than talk sports on here.  We talk about current events, serious and funny.  We talk politics (not alwways a good idea, but everyone is entitled to their opinion)  and share information.   It lacks the immediate interaction of a chat forum or IM, but that is ok.  The drawback is, once you post it, there it is for all to see, unless admin deems it unsuitable.
     The faceless anonymity I speak of makes it plausible that some people are bound to exaggerate stories, deeds, accomplishments, and other facts.  Again, I get it.  Take it with a grain of salt. And there is a lot of duplicating, borrowing and probably just plain plagerism out there. The nature of these forums make it easy to copy and paste someone elses words or ideas without giving them the credit. 
     I personally post recipes from time to time as I found some of my regular compadres like them.  I do not post where I got the recipes, anyone with a search engine can look them up, or at least get a version of it.  Some of them are my own, some are others that I have improved upon, and some I just copy and paste.
     The point I am trying to make is these forum's are for sharing of information and ideas, if anything and unless you are advertising, or trying to make money off of it, no harm, no foul.
     If you have an objection to something you see, then don't read it.  If you think the entire community is out to get you, well then your just paranoid and should seek help.
     I will continue to post recipes without listing every chef who ever made a contribution to it, or changed the face of the culinary world with some ground-breaking technique.  I will continue to copy and paste articles, quotes, jokes, and funny news stories without crediting their source because I just don't have time and don't always copy and paste everything unless it is essential.
     If you have a problem with that, don't read my posts.
     But then you won't get my Green Chile recipe.
Category: General
The views expressed in this blog are solely those of the author and do not reflect the views of CBS Sports or