If you didn’t know, we take a lot of pride in our food here at Far Flung Adventures. Because of that, even during peak season all of our dips, sauces, salads, and salsas are home made and the majority of our sandwich meats are seasoned, cooked and sliced in house by our lovely “Food Mamma” – well, chef might be the proper term. For our multi-day trips, all of our menus are planned and several are prepped the day before we head out to guarantee freshness, variety and deliciousness.
We are fortunate enough to have developed a bit of following just by merit of our food quality–let alone the river trip–and by popular request we are constantly being asked about recipes. So, come have a look at a few of our favorite recipes that we dish out when we’re on the river!
Far Flung’s Favorite Recipes
Maria’s Homemade Salsa Recipe
First get a well seasoned cast iron skillet or griddle. Put it over low heat on the stovetop. Add about a tablespoon of vegetable oil and a good size yellow onion sliced about 1/4 inch thick. Let the onion get nice and brown (not black) on brown on sides. You want a caramelization effect Remove the onions.. Now turn the burner up to medium high and add 4 or 5 fresh jalapenos. Let them get nice and brown, a little black is okay for them. Put them and the onions aside to cool.
Now take a 28 ounce can of diced tomatoes and drain them in a colander. Put them in a food processor and pulse them until they are chunky/salsa consistency. Dump out into a bowl.
Next process the onions and jalapenos along with a 4 ounce can of chipotle chiles in adobo. You want these to get pretty fine-but not paste. Add to the tomatoes. Then stir in about 1/2 cup of fresh lime juice, a teaspoon of salt and a pinch of sugar. Add one bunch of fresh cilantro,chopped medium fine. Now you are done. Grab a bag of tortilla chips and enjoy.
Makes about 4 cups. Will keep in the refrigerator for about a week.
Maria’s Green Chile Dip
- 1- 13 oz tub of frozen Green Chile Bueno is my favorite. I like the extra hot variety.
- 16 oz Cream Cheese softened
- 1 pkg of Desert Garden brand Jalapeno/Cilantro Dip Mix. (Desert Garden’s website is www.comfortfoods.com. Some of their proceeds go to feed the hungry here in New Mexico.)
Defrost green chile; place in colander and press with paper towels to extract most of the moisture. Then place in food processor with the rest of the ingredients and blend.
Maria’s Cabbage Salad
- 1 Medium Head Cabbage
- 1 Bunch Cilantro
- 2 or 3 Serrano Peppers
- C Olive Oil
- 6 Medium Garlic Cloves, minced
- tsp. Cumin
- c fresh OJ
- c fresh Lime Juice
- 1 tsp. Salt
- tsp. Pepper
Chipotle Lime Dip
Makes approximately 2 cups feeding 12- 15 people
- 2 8 oz. pkgs. Cream cheese softened
- 1 tsp. minced garlic
- 3 tbs. minced red onion
- tsp. grated lime zest
- 3 chipotles in adobo sauce from a small can plus 1 tsp of the adobo sauce
- Process all in food processor briefly until just combined.
Raspberry Chipotle Dip
Makes approximately 2 Cups Feeding 15 to 20 people:
- Two 8 oz. cream cheese, softened
- 1 tsp. minced garlic
- 2 tbs. minced red onion
- tsp. liquid smoke
- 3 chipotle peppers in adobo sauce from small can, minced.
- 1/3 c. raspberry jam
- Process in food processor briefly until just combined.
- 8 oz. baby spinach
- 1 c. mandarin oranges, drained
- c thinly sliced red onion
- c. garlic butter croutons
- 1 tbs. orange marmalade
- 2 tbs. red wine vinegar
- 1/3 c extra virgin olive oil
- 1/8 tsp salt
- Pinch black pepper
- tsp. finely minced garlic
Place all in screw top jar and shake until combined.
1 lb of bow-tie pasta- cooked, drained, and cooled
- 1 Cup prepared basil pesto
- 2tbs. extra-virgin olive oil
- 1 tbs. red wine vinegar
- 1 lb asparagus- blanched and cooled
- 1/2 cup grape tomatoes
- 1/2 cup marinated artichoke hearts
- 1/4 cup sliced ripe olives
Garnish with shredded Parmesan
- 1 lb blanched broccoli
- 1 roasted red bell pepper
- 1/2 small yellow onion-grilled
Maria’s Pimento Cheese Dip
- 1 pound of extra sharp cheddar-Tillamook extra sharp cheddar is my favorite-grated
- 1 and 1/2 roasted red bell pepper from a jar,drained ,rinsed and patted dry with paper towels and then minced
- 1 Tbs. honey
- 1 and 1/2 cups mayonnaise
Mix all until well blended. Yields approx. 3 cups
Bacon Jalapeno Dip
- 1 pound of bacon,fried crisp and crumbled
- 1 yellow onion,caramelized and cooled, then minced
- 3 fresh jalapenos , roasted then cooled and minced
- 1/4 tsp. garlic powder
- 2 cups sour cream
- 1 cup mayonnaise
Combine all and refrigerate for several hours for flavors to meld. Yield approx. 4 cups
Note- I don’t seed the jalapenos, but if you want it less spicy you can seed them.
Asian Cabbage Slaw
- 1/2 cup rice wine vinegar
- 1/4 cup soy sauce
- 3 tbs. sesame oil
- 2 tbs. creamy peanut butter
- 2 tsp. grated fresh ginger
Whisk together until smooth.
- 1/2 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 2 carrots shredded
- 4 green onions thinly sliced
- 1/4 cup chopped cilantro
Yields approx. 8 servings
Spicy Peanut Dip
- 1/2 cup unsweetened coconut cream
- 1.2 cup peanut butter
- 2 tbs. soy sauce
- 1 tbs. asian chili sauce (Sombal Oelek)
- 1 tbs rice vinegar
- 1 tbs honey
- 3 tsp. finely grated fresh ginger
Puree in food processor until smooth. Yields approx. 6 servings
2 lbs.(about 6 medium) russet potatos, scrubbed and diced medium. Cover with cold water and some salt, bring to boil and cook until very soft. Drain, cool.
- 3 hard boiled eggs diced
- 1 large celery rib diced fine
- 1/4 c. minced red onion
- 1/2 c. minced bread and butter pickles
- 3/4 c. mayo
- 2 tsp. yellow mustard
- 1/4 tsp celery seed
- 1/2 tsp dried dill
- salt and pepper to taste
Mix well, yields approx. 6 servings.