Ms. Michael O Profile - Allrecipes.com (16950387)

cook's profile

Ms. Michael O


Ms. Michael O
 
Home Town:
Living In: Albuquerque, New Mexico, USA
Member Since: Nov. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Middle Eastern, Mediterranean, Low Carb, Healthy, Quick & Easy, Gourmet
Hobbies: Camping, Boating, Fishing, Hunting, Photography, Reading Books, Wine Tasting, Charity Work
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About this Cook
Being a military brat, I've lived almost everywhere. Domestically & internationally. I am self taught cook.
My favorite things to cook
Asian, Mexican, Greek, Barbeque, Indian, Seafood, Italian, Turkish, Southern Comfort, Breads, Gourmet, Scoville Hot, Copy Cat, Stews, Soups & Appetizer recipes.
My favorite family cooking traditions
Barbecuing, Sushi & working with game meat.
My cooking triumphs
Mexican & Asian dishes.
My cooking tragedies
Those that involved small fires and/or minor cases of food poisoning. ;0)
Recipe Reviews 16 reviews
New Mexico Green Chile Stew
Excellent recipe! I do agree it's not authentic per se but I don't believe the Author ever stated that it was. You hit the key components. If it were an ingredient that was cheap for field workers and easy to come by, it went in the pot and was served with tortillas, chips or over rice with beans!

1 user found this review helpful
Reviewed On: Nov. 16, 2013
Mexican Green Chile Stew
This is a great basic recipe but it's missing a few ingredients that would make it traditional, "New Mexican Green Chili Stew." I say, "New Mexican," since few Mexicans cook soley with fresh green chili's. [they wait for them to ripen for preservation purposes & use primarily red] But after they migrated to the US, this Green Chili Stew became more of a necessary adaptation due to income restrictions. This stew was actually created when Hispanics with large families & limited incomes worked in the Hatch, NM chili fields. Instead of pork or prime cuts of beef, they used hamburger meat though pork shoulder was definitely preferred. [trust me when I say ground cumin & pork go together like helpless women and railroad tracks] Anyway, the more traditional version presents 2 + lbs Hatch Green Chili's, chopped jalapeƱos, potatoes, hearty amounts of white onions & celery stalks with leaves, loads of cilantro & cumin, (2 + tbs cumin) parsley, generous amounts of garlic, green/red tomatoes, cayenne and black pepper, red pepper flakes, salt, Mexican Oregeno, bay leaves, Italian seasoning & beef/chicken/vegetable/or pork broth & was always served with warm tortillas. Notice that all ingredients were very easy to come by & cheap for Hispanic workers. If pork was used, they would season flour the meat & brown with garden vegetables then place in pot & simmer until the pork fell apart. This method also made for a thicker stew. Either way, it's a delicious stew & great recipe Michelle!

3 users found this review helpful
Reviewed On: Nov. 5, 2013
Mango-Pineapple Chutney
Excellent recipe! The only thing I would add would be some Scotch Bonnet Peppers. Not many, just enough to feel it! Try lightly drizzling this over crispy fried chicken!

2 users found this review helpful
Reviewed On: Sep. 8, 2013
 
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