Chile Rellenos Casserole | Winner Dinners. My husband loves my cooking, but when we first got married, his taste buds hadn’t grown up yet. The only things he wanted me to make were hamburgers, tacos, and pizza. When I talked about cooking some not-so-ordinary meals, he told me he wouldn’t eat them. Needless to say, to someone who loves to cook as much as I do, this was a bit of a disappointment. After we had been married for a couple of months, I came to the conclusion that the hamburger-taco-pizza routine wasn’t working for me — I was going to have to cook our meals separately. I was naturally puzzled and looked over to him for an explanation. This recipe calls for canned chiles, and when you buy them, make sure you get the whole ones, not the diced.
Reserve 1/2 cup of each of the two cheeses, mixing them together in a small bowl. Then layer the remaining chiles. . . . . . and all of the jack cheese. Separate the eggs. Beat the yolks and add the evaporated milk, flour and salt, beating until frothy. Chile Rellenos Casserole. Chicken Enchilada Puffs. Pork and Red Chile Stew « Las Vegas Food Adventures. Versions of this very traditional all-American stew can be found in nearly every home, diner and fancy restaurant in New Mexico. It’s based on the wildly popular New Mexican chile pepper.
This is the same chile variety used for roasted fresh green chiles, but left to ripen to deep red and dried. Strings of these fairly large chiles, called ristras, are often seen hanging from the front porches or in the kitchens in New Mexico to dry. They are generally sweeter and milder than the red chiles grown in California, and often will have no heat at all (as was the case with the chiles shown in the photos here.) These dried chiles can be found in many major supermarkets these days, usually in the Mexican food aisle, or very easily on-line. When meat or poultry are stewed in the pureed pulp, the result is a rich, fragrant, deep red stew that is served as it is with warm flour tortillas or cornbread for soaking up the sauce. This is the basic recipe that is most often served in New Mexican homes. Herbie Likes Spaghetti: A Delicious Take on a Mexican Favorite: Chiles Rellenos with Arroz Rojo.
Recently we acquired a cook book by Rick Bayless. Similar to the Mario Batali's Molto Gusto, Bayless's Mexico One Plate at a Time is a wonderful way to explore a culture through it's food. Bayless provides excellent details on each dish, easy to follow yet comprehensive directions, and most importantly, the results are outstanding.
Despite what seems like a fairly simple combination of few ingredients, the result ends up being complex, authentic tasting, and delicious. After only a few tries this book has really helped us to improve our mastery of authentic Mexican cuisine. This chicken and mushroom stuffed chile dish is a contemporary take on the classic chiles rellenos. Making the Chiles Rellenos What You'll Need2 tablespoons olive oil1 half white onion1 15 oz can whole tomatoes1/2 tsp cinnamon1/2 tsp black pepper1 cup sliced stemmed shiitake mushrooms1/2 tsp cider vinegar3 chicken thighs1 cup sliced spinach1/2 cup chicken broth2 poblano chiles Start with sauce. Making the Arroz Rojo. Mango salsa. We picked up our first CSA share of the season on Wednesday and are now the happy owners of fantastic farm-fresh produce straight from the farmer.
Here in New York we have great greens and herbs, with a trickle of strawberries and cherries. So, why then, am I craving mangoes? Well, they are in season, just not in NYC. I made this for a dinner with friends a while ago, but things were too hectic, and late, for pictures. Ever since then I have been wanting to make a batch to share with you.
A few evenings ago I had the chance. These mangoes were super sweet, and I cut the sugar with lime zest, lime juice, red onion and cayenne. Fresh Mango Salsa 2 nearly over ripe mangoes, flesh removed and peeledzest of 1 limejuice of 2 limes1 medium red onion, finely diced1/4 teaspoon salt (or more)1/8 teaspoon ground cayenne pepper1/8 cup diced chives, more for garnishseveral twists black pepper Remove the mango flesh in some way. Chicken Chile Relleno Pies Recipe. LunaCafe World Famous Green Chile Mac & Cheese | LunaCafe. If the great number of Google searches from around the globe that land on LunaCafe’s doorstep each week signify anything, then EVERYONE IN THE WORLD is looking for Chef Robert McGrath’s Green Chile Mac & Cheese recipe, which is a specialty of the Roaring Fork restaurant in Scottsdale, Arizona.
This frantic searching is a bit perplexing because the recipe is readily available in Robert’s most excellent homage to cowboy cuisine, American Western Cooking, which should definitely be in every good cook’s library. So, for the price of a cookbook, which is chock full of bold and delectable dishes that you will make again and again, you get the Green Chile Macaroni recipe. (If I haven’t convinced you to buy the book, you can go here instead and get the recipe for free.) But before you shout HOORAY and run off to get the recipe, I must in good conscience tell you this one little thing. Not enough green chile flavor; barely perceptible in fact. LunaCafe OtherWorldly Green Chile Mac & Cheese. Green Chili Mac and Cheese. Thanks for this Austin. There’s this really cool spot across from the Austin Convention Center called Moonshine. They serve kind of new style Southern food. Stuff like chicken fried steak that’s as big as a plate, but then they also bring out free spicy popcorn when you sit down.
It’s that kind of place. While I was in Austin I met some of my family that I haven’t seen in a very long time for a dinner there one night and I really loved the food. My favorite thing was this slightly spicy macaroni and cheese dish that had green chiles, black beans, corn, and chicken. It was so delicious I mentally bookmarked it as something I had to try to replicate. I’m not sure how technically close my version is to theirs, but it tasted darn close to their version so I’ll count it as a win!
Directions 1) To roast peppers, add them directly to the flame over a grill or a gas stove. 2) Remove peppers and peel or rub off skin. 5) Drain and rinse black beans from can and set aside. Roasting the peppers Bam! Mexican Chile Marinade and Sauce Recipe. 30 by 30: Poblano Albondigas with Ancho Chile Soup. When I added albóndigas to my 30 by 30 list, I intentionally left it vague. Albóndigas (meatballs) can be in soup, they can be in chile sauce, they can be poblano-sauced, they can be a lot of things. I wasn’t sure which version I wanted to make, so I didn’t specify.
Well, at some point, I was going through the bazillion posts I had in my Reader and realized—oops—I already had an albóndigas soup recipe starred, one that Cara had adapted from Bon Appétit. Looking at the original recipe, I instantly remembered why I starred it–it was a soup, and there were poblano pieces mixed right into the meatballs themselves and it’s in ancho broth. Score! This recipe was great. So, bottom line: I would make a few tweaks to this recipe, yes, but we still very much enjoyed it.
Poblano Albóndigas with Ancho Chile Soup Adapted from Bon AppétitMakes 6 first course or 4 main course servings Meatballs Soup Toppings 4 corn tortillas, cut into 1/4″ wide strips cooking spray or a little canola oil chopped cilantro. Breast of Chicken with Fiery, Fruity Guajillo Sauce. There’s something about January that sends me running to Mexican, Latin American, and Southwest cookbooks. Perhaps it’s because the sun has disappeared from the Northwest, and I suspect it headed to Cabos San Lucas without me. Laughing all the way. Just knowing that there are folks in the world who are basking in the sun as I huddle in front of the fireplace, firing up their charcoal grills as mine sits forlorn on the freezing deck, and swishing their lucky feet in a cool swimming pool as mine are buried in 3 layers of wonder fiber makes me want to smother everything I eat with a fiery chile sauce and pretend I’m wintering in Mexico.
It’s surprising how well one can live on imagination alone. And during January and February, I don’t burden myself with any guilt about not cooking with 100% local foods. Northwest growers will be debuting their early spring hothouse produce soon enough, but in the meanwhile, I bought this CD and it’s going to be playing at high volume for the next 6 weeks. Stuffed Poblanos. Here’s a pretty easy and straightforward recipe for you! You are going to need to whip out your blender for the sauce! There’s a little bit of prep involved with about an hour of cooking–but that’s it. This means you can clean up your kitchen and watch your kid run around outside in the backyard while you wait. Or you can get in an episode of one of those trashy shows you’ve been telling me about! The peppers will get fork tender after all that roasting and the cornmeal/ black bean/ cheese mixture turns part solid and part gooey inside the peppers.
You start with 4 poblanos! Cut them in half & dig out all of the seeds. Start making your sauce! Puree that mofo! Now pour it into your pan. We need to start working on the filling. Mix it with your cheese, cumin, onions & water. Stuff the filling into each pepper! Place the peppers into the baking pan. Stick that bad boy into the oven to roast with some foil on top. It comes out of the oven looking like this! Look at that sauce….
Green Chile Crema | LunaCafe. If you’ve been following along, you know that we just got back from Arizona and are still reeling from the beauty of the Sonoran desert and all the great food we ate in Scottsdale and Phoenix. One of the must eat dishes on our list was Roaring Fork’s Green Chile Macaroni. After trying for two nights, without avail, to get into the packed restaurant, we managed to slide in on the third afternoon just as the bar was opening at 4:30. We took a table on the patio and shared this most delicious Mac & Cheese. It was well worth the wait. I determined on the spot to recreate the dish as soon as I got back to the LunaCafe OtherWorldly Kitchen. I created this sauce as a green chile flavor element for the Green Chile Mac & Cheese Throw Down (which will post next) and then got to thinking how useful it would be in a good number of other dishes.
For instance, it would be dynamite served with grilled fish or chicken or as an adjunct to enchiladas. Green Chile Crema 2 cups heavy cream sea salt, to taste. Mini Tamale Pies Recipe. Festive Pomegranate Salsa: Simple, Sophisticated and Delicious. Pomegranates are a gift of the season. There’s nothing more exciting than cutting open a pomegranate for the first time only to find the jewel-like seeds enveloped in a sweet and antioxidant-laden fruit. Pomegranates have a short season, conveniently timed right around the holidays, so take full advantage of them when they’re available. And don’t be intimidated. It’s not difficult to remove the fruit from the inside, it just takes a few minutes and it helps to scoop them out with a spoon. This salsa is easy and it doesn’t take a ton of ingredients.
You could even add this to a sandwich. Wear an apron when you’re working with pomegranates because like beets, they can ruin an outfit. Serves 6 Pomegranate Salsa Directions: 1. 2. 3. Save this recipe to your HK profile by clicking on the Favorite button below! Cuban-Inspired Braised Beef with Oranges. Cuban Inspired Braised Beef with Oranges – If you have a teenage boy in the family, you may understand the following. If not, please enjoy this researched, significantly adapted and tested recipe of Hispanic origin. Son: I have an assignment due tomorrow in Spanish. I have to bring in a prepared recipe of hispanic origin.Me: When are you making it? Son: I have 2 finals I have to study for tonight after presenting a research project to the sophomore class and faculty before sailing practice after school.Me: When are you helping me make it? Son: After my homework and before bed, probably not before 11 pm – if I haven’t fallen asleep.Me: What am I making?
Cuban Inspired Braised Beef with Oranges Serves 6-8 For the beef marinade: 3 pounds beef chuck, cut in 3 inch chunks Salt and freshly ground black pepper 4 garlic cloves, minced 1 small onion, grated with juices 1 tablespoon olive oil 2 teaspoons ground cumin Juice and zest of one orange Marinate the beef: Cut beef chuck in 3 inch pieces. Mexican Chicken with Jalapeno Popper Sauce. July 26, 2010 Mexican Chicken with Jalapeno Popper Sauce I hope everyone is staying cool! This past weekend was a scorcher on the East Coast. I’ve been hanging with the boys at my mom’s house in Hilton Head, SC and the heat index read 116 yesterday! This recipe was the inspired by my good friend Kate over at Daily Momma Overload who blessed me the other day with a large bounty of jalapeno peppers.
I spent some time thinking about the best way to utilize these little beauties and came to the conclusion that, while jalapeno poppers are an obvious and delicious choice, a main dish of chicken with jalapeno poppers might just be one better. What I came up with was a cheesy, meaty, peppery delight that I will definitely add to our rotation again. Ingredients Needed: Before we start, I just wanted to leave you one note regarding the sauce. Ok, now we’ll move on to the good stuff. Next up you’ll want to sprinkle your cumin, chili powder and salt on each of your chicken breasts.