James OrndorfCochise County, Arizona, US
Recipes By James Orndorf
It’s said that refried beans can either be healthy or good, and there is some truth to that.
This recipe makes a tasty and fairly healthy filling for tacos and burritos, and tastes amazing with rice or refried and served with your breakfast eggs.
Change out the beef soup base for vegetable (I suggest Better Than Bouillon brand), and it easily becomes vegan.
The liquid from the pressure cooker has an intense salty-bean flavor (don’t panic!), but once the beans are added to the gravy, the flavors and the salt level are suddenly perfect (bean magic!).
Biscochito (also spelled Bizcochitos), the official state cookie of New Mexico, traditionally served during holidays.
A crisp cookie originally brought to Mexico by Spanish settlers (some say invaders) and then to the Nuevo México Province. Known as ‘Mantecados’ in Spain.
“Butter, margarine or vegetable shortening can be used a substitute for lard, but the cookies will be not as crisp and moist. Apple juice or milk can be used to replace the brandy.”
Just like certain wines pair with certain foods, so does beer!
Peanut butter and, specifically, Heineken taste amazing together and even more so at the end of a long day driving around the Southwest and camping under the stars.
Cortez the gnome is four inches tall and lives in a juniper tree, way out west. He loves food and adventure, and he's the subject of a new picture book by Amadee Ricketts and James Orndorf. Find out more about Cortez at cortezthegnome.com See what Amadee is up to at textless.tumblr.com
Cortez the gnome is four inches tall and lives in a juniper tree, way out west.
He loves food and adventure, and he's the subject of a new picture book by Amadee Ricketts and James Orndorf.
Find out more about Cortez at cortezthegnome.com
See what Amadee is up to at textless.tumblr.com
This Christmas liqueur recipe using the Chimajá root, which grows wild in the southwest, was found in Erna Fergusson’s 1934 cookbook “Mexican Cookbook” a New Mexican cookbook.
While Chimajá root can be hard to find in stores the recipe is wide open to other light peppery/cilantro-ish/spicy under-flavor substitutions.
"After two weeks the drink is ready, but it improves steadily with age."
…we made it and it does!
Bull Cook and Authentic Historical Recipes and Practices by George and Bertha Herter:
“In the Scottish highlands or Scotland oatmeal has been a staple breakfast food for generations. ”Laird” is the Scotch word for “Lord.” Lairds usually are owners of one or more farms. The Laird’s Breakfast started with Charles McGlagin of the McGlagin people…”
***James' recipe was 1 of 5 runner-ups in the 2012 Cooking for Kids Contest. Congratulations James! Read more about the contest and all 6 winning recipes here: http://www.theydrawandcook.com/blog/winners-of-the-2011-cooking-4-kids-contest
In honor of the homeless guy bit by a bear yesterday morning in town I offer the recipe for the Rocky Mountain Bear F***er, a shot some guy that looked alarming like Charles Bukowski bought for me the first night I was in town.