Hatch Chile Cornbread

Hatch Chile Cornbread

All of my chiles are roasted, in vacuum sealed bags, labeled "HOT" or "MILD" accordingly, and in the freezer to use all year long.  Approximately a bushel of delicious, flavorful yumminess!  The only way to properly roast chiles is with a cold beer in hand, it's a hot job, but somebody has to do it.  I use them for lots and lots of dishes.  "The whole world" scrambled eggs, breakfast tacos, panini sandwiches, baked dishes, soups, Hatch Apple Cobbler(note to self: add to blog), cornbread and my personal favorite, Hatch Scalloped potatoes (need to add that one too). 

Many of you know I struggle with baking bread, actually breads of all kinds, and most embarrassingly cornbread.  Can you believe it?  I'm from Texas, this is just wrong.  Well finally my search is over, I have found a recipe that we all love.  So here you are, drumroll, please......

These are moist and do not crumble.  They go well with a Mexican breakfast, a steaming hot bowl of chili or just about anything where you would like an extra kick of spice.  Experiment with different cornmeals for variety.

Hatch Chile Cornbread Muffins (adapted from Red or Green New Mexico Cuisine)

3/4 C milk

1 8-oz can cream-style corn

1/3 melted butter

2 fresh eggs, beaten (thank you Peeps!)

1 1/2 C white, yellow or blue cornmeal

1 tsp. baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp sugar

1 1/2 C mixed shredded cheddar cheese and Monterrey Jack cheese

3 to 5 fresh green chiles, roasted, peeled, seeded, deveined and chopped OR 4-oz. can green chiles, drained and chopped

Preheat oven to 400 degrees.  Line 18 muffin cups with paper liners or grease and flour each cup.

In a medium-size bowl, stir together milk, corn, butter and eggs.

In a large bowl, whisk together cornmeal, baking powder, baking soda, salt and sugar.  Add mixture from medium-size bowl to dry ingredients and mix just until combined.  Do not overmix.

Spoon a large spoonful of batter into each cup, filling about 1/3 of each cup, and top with a little cheese mixture and green chile, dividing evenly and reserving a little for sprinkling on top.  Top with batter and reserved cheese and green chile.  Each cup should be about two-thirds full.

Bake 25 to 30 minutes, or until muffins are golden and a wooden pick inserted in the center comes out clean.

Makes 12 muffins.

Print this Recipe

Guest Blog~The Amazing Danny and Susan Hollingsworth, Part 1

Marinated Manchego with Roasted Red Peppers

We have just returned home from three really fantastic days eating and fishing and having a blast!!  For our wedding anniversary, my husband surprised me with an overnight fishing trip.  He and my daddy put their sneaky heads together and came up with the perfect trip.  The plan was to go to our friends, Danny and Susan Hollingsworth's gorgeous home on Lake Conroe, have dinner, get a good night's rest and head off to the Gulf Coast the next morning, fish all day, spend the night offshore, fish all day again, then head back to Danny and Susan's 

The evening we arrived, Susan had this delicious appetizer of Marinated Manchego with Roasted Red Peppers waiting for us.  The colors are beautiful and the taste is fantastic.  It was a great challenge to not spoil our dinner by eating too much.  The flavors are wonderful together and it's a nice change from the standard mozzarella you usually find in a dish similar to this.  Best of all, you make it ahead!! 

Marinated Manchego with Roasted Red Peppers adapted from  Viking Cooking School class

1/2 C Spanish extra-virgin olive oil

2 T sherry vinegar

1 green onion, green top only, very thinly sliced

1/2 small shallot, minced

1/2 tsp whole cumin seeds, lightly toasted*

Salt and freshly ground black pepper, to taste

2 cloves garlic, peeled and crushed

1 bay leaf (preferably Turkish)

8 (3 X 1 X 1/4-inch) slices manchego cheese (about 1/2 pound)

8 (3 X 1-inch) slices roasted red peppers (about 1 medium pepper)**

1. Whisk together the oil, vinegar, green onions, shallots and cumin seeds; season to taste with salt and pepper.  Add the garlic and bay leaf; set aside until needed.

2.  Arrange the cheese slices in an attractive, non-reactive serving dish, then place one roasted red pepper strip over each piece of cheese.  Pour the marinade over the pepper strips, then cover and refrigerate overnight.

3.  Let stand at room temperature at least 1 hour before serving.  (Note:  Remove the garlic cloves and bay leaf before serving.)

Tips and Techniques:

* Heat a small saute' pan over med-high heat; add the cumin seeds and cook, stirring constantly, until aroma is released and the seeds just begin to brown.

**To roast peppers:  Char the pepper over a gas flame on the stove or under the broiler, turning to ensure the skin blisters evenly.  Place the blistered pepper in a covered container (or in a bowl covered with plastic wrap) and cool.  When cool enough to handle, peel off the dark skins and remove the stem and seeds.

Make It Ahead:  Marinate the cheese up to four days before serving.

Hot Tip:  This recipe doubles beautifully.

Serve with toasted baguette slices.

I know, I know, fishing for your anniversary present sounds a little strange, but it was perfect for me!!  Thankfully my husband knows me so well.  This was a trip we have been trying to take since the beginning of May(our anniversary was May 1st).  As it turned out, my husband's son Brice, made it home from his Air Force base in Germany in time to go with us. Daddy has been watching the buoy reports for wind and seas for weeks, coordinating every one's schedules, timing was critical to a good trip. Probably at the top of the list of 'Musts" was the availability of Nathan, Danny and Susan's son in law.  Boy, now I understand, Nathan presence was critical.  Nathan is unbelievable, he's a machine!  He can set up tackle, set out outriggers, cut bait, gaff your catch, keep the boat "ship-shape" and make a mean ceviche while offshore!   Thanks again Nathan, we had a blast, and you're awesome!! 

Last night, after we got back in, we all went out to dinner and it occurred to me that I have been fishing with my dad since he was about 15 years younger than I am right now.  That's a long time.  I love it!  We've know Danny and Susan since probably the late 70's, when they used to live right down the street from us and refer to my sister as "Our Claire".  We love their family very much and our family is infinitely blessed to have them in our lives.

Keep an eye out for Part 2, Paella!!

Print this Recipe

Appetizers on the Beach

Shurvilleobbs ~ Part 3 in Series

One of the lovely days on the beautiful North Carolina beach, our Sweet Janet spoiled us again with these scrumptous appetizers.  She literally brought them down to the beach!  It felt a little like being a guest of Ina Garten's, gotta love that!!  This was not an isolated incident since Janet spoiled us throughout the trip.  Remember, she was the one that wouldn't stay out of the kitchen when it wasn't her day to help us clean up.

Miss Organized Janet, made these at home before our trip and brought them in her ice chest.  At the beach house she just pulled them out of the box and popped them into the oven!  Voila!!

Sweet Janet's Beach Appetizer

Makes 90 Appetizers

 2 pounds Neece's Hot Sausage (similar to Jimmy Dean's Hot sausage)
90 Athen's Fillo Cups (keep the box they come in)
4-6 Green Onions, finely chopped
1/2 Red Repper (about 1/2 C) , finely chopped
1-2 tsp Red PepperFlakes
3-4 cloves Garlic, minced
1/4 C Ranch Dressing
1-1/2 C Monterrey Jack cheese, grated
1-1/2 C Sharp Chedder Cheese, grated + more for garnish
Sour Cream for garnish
Parsley, finely chopped for garnish

Saute sausage over med-high heat.  Drain VERY well and pat dry.  Transfer cooked sausage to large bowl, add to that green onions, red pepper, red pepper flakes, garlic, dressing and both cheeses.  Combine well.  Place about 1 Tbl. in each of the Athens Fillo Cups.

Make ahead note:  At this point the cups can be placed back in trays and boxes and kept frozen.  Janet just puts a check mark on her boxes so she knows those are the filled ones in her freezer.  Frozen cups can later be removed from tray and popped in the oven.

Place cups directly on baking sheet and bake at 350 degrees for about 10 to 12 minutes, garnish with additional cheddar cheese and return to oven.  Continue to bake until cheese begins to melt, about 2 minutes.  Remove from oven and transfer to serving tray.  Garnish each cup with sour cream and parsley or chives and serve.

Janet says even her dad makes these and keeps them in the freezer, ready to pop in the oven for his golf buddies!  Impressive!  I'm swiping her recipe for my Christmas Party, this is just too easy.

Print this Recipe

Augustine's Chili Rellenos and Perfect Spanish Rice

We have been growing this idea for quite awhile!  After our drought this summer I thought the garden was a total loss.  Even the jalepenos we grew were not hot at all and worse, they literally had no flavor. Very Strange.



Then the rains came and everything changed.  We actually have grass growing again and all of the plants are happy happy happy.  My jalepenos not only have flavor but they are nice and hot!  My poblano plants started budding out and growing big and beautiful peppers.  It has rained for weeks now, somewhere in the neighborhood of 9 to 12 inches, depending on who you talk to.  Today, at our house, it's 3 inches so far!  My poor garden is confused about what time of year it is and we are reaping the benefits! 



Since my summer garden is finally producing these beautiful poblano peppers, we have been watching and waiting with anticipation to harvest and make our dear friend's Chili Rellenos.  I have always wanted to make them, but I think it's one of those things that is best learned from a friend, hands on, not from a cookbook. 

After picking them and washing them, it was time to roast them!  I love this part.  I turn on all the burners and stradel the flame with the peppers, turning them over and over until they are completely black(if you don't have a gas stove, you can do this under the broiler or on your grill outside).  As soon as one is blackened, it gets tossed into a bowl and covered with a large plate until I finish all of them.  The steam in the bowl losens the charred skins so they can easily be peeled.   The house fills with the most amazing aroma and my poor husband has to listen to me everytime he passes through the kitchen.  "Doesn't this make your mouth water", "They are so beautiful", "Can you smell these", "Oh, come look!"  Poor guy, this is my normal routine and we have been through this many many times.  We will go through this many more times in the years to come.  He knows this.  I gotta hand it to him though, he feigns excitement just for me.

It's my personal preference, but I do not hold the peppers under the water to remove the charred skins.  I am afraid they might lose some of their amazing flavor.  I scrap off the outside with my fingers and rinse the charred pieces off of my hands under the water.  The peppers are then split down one side, opened up and the seeds are then removed.  We pat them dry, just in case, so we don't get splattered when it's time to fry.

My mouth is watering again!



The poblanos are then filled with Panella or Oaxaca cheese and secure with tooth picks.  They are rolled in plain flour and set aside.  Meanwhile, August instructed me to seperate some eggs.  Whites in one bowl, yolks in the other.  One of the best things about August's Chili Rellenos, is that the batter doesn't fall off.  The technique that I learn is new to me and it works!  The whites are beaten (with a mixer unless you are a marathon mixer) to very soft peaks.  Basically, super foamy.  The yolks are beat seperately.  Then whites and yolks are gently combined.  You'll want to hold off doing this until just before you fry.

He's such a cutie!!  I am learning from the Master!!

That's me pretending I'm actually doing something.

Remember we dusted them with flour.  Combined the whites and the yolks.  August then dipped the floured poblanos into the egg mixture to coat and carefully layed them in the hot oil (we used Canola).  They are fried until they are light golden brown and just like he said, the batter stayed on!  Amazing!!

Earlier, August started his beautiful Spanish Rice.  This rice is the most delicate, fluffy, tender rice I have ever had!   He heated a large pan over a med-high heat.  The rice is added to a dry pan.  Tossed around with a spoon to keep it from burning.  Added chopped fresh garlic and onion, dry sauted that too.  Meanwhile, it a seperate sauce pan he heated water.  The hot water was then added to the rice along with the seasonings.  Do not stir the rice, cover with a tight fitting lid, reduce heat to low and simmer until the liquid is absorbed.  What a HUGE difference.  The hot water added to the rice, instead of cold water, August said, keeps the rice from getting sticky.  The lack of any kind of fat helps too.  He's right, it was perfect!

Taaa-Daaaaaaa!

August served the Chili Rellenos with fresh tomatillo sauce he brought with him from home.  Sprinkled them with fresh pomegranet seeds he brought from his mother's garden.  And it was amazing! 

Augustine's Most Tender Spanish Rice

1 Cup rice

2-3 Cups VERY HOT water

2 cloves garlic, finely minced

1/4 onion, finely diced

1 Tbl. Knorr Caldo de Pollo (Chicken Boullion)

2 Tbl. Fideo Ole'

1 tsp Cumin powder

2 -3 Tbl Cilantro, roughly chopped

Heat water in a sauce pan.  In a seperate pan, toast rice in a dry pan on med-high heat.  When it starts to change color add garlic and onion. Saute for a few minutes longer.  Add hot water to rice.  Season with chicken bullion, Fideo Ole' and cumin.  Cover pan with a tight fitting lid.  Reduce heat to low and simmer until liquid is absorbed, try not to mess with it!  Once rice is cooked, remove lid, toss with cilantro and serve.

Thank you August!  That was a fabulous meal!  Great Food and Great Friends....perfect evening!

Print this Recipe

Soupe A' l'oignon (French Onion Soup)

Soupe A' l'oignon

4 T butter

2 T olive oil

2 lbs onions, thinly sliced (about 7 cups)

1 tsp salt & freshly ground pepper to taste

1 T sugar

1 T balsamic vinegar

1 1/2 tsp thyme (fresh if you have it)

3 T flour

2 qts beef stock (I usually include some chicken stock)

1/4 - 1/2 C dry red wine

In a heavy 4 - 5 quart stock pot, melt the butter with the olive oil over moderate heat.  Stir in the onions, salt, pepper,sugar, balsamic vinegar and thyme.  Cook uncovered over low/med heat, stirring occasionally for 20 to 30 minutes or until the onions are a rich golden brown.  Sprinkle flour over the onions and cook, stirring, for 2 to 3 minutes.  Add the red wine to deglaze then add beef/chicken stock.  Bring the pot to a low boil then turn down to simmer for another 40 minutes (or longer).  Occasionally skim off any fat.  Taste for seasoning.

Croutes

12 - 16 one-inch thick slices of French bread (I always make more than we need to have a couple per serving)

2 tsp olive oil

1 garlic clove, cut in half

1 C grated Gruyere cheese

While the soup simmers, make the croutes.  Preheat the oven to 325 degrees.  Spread the bread slices in one layer on a baking sheet.  With a pastry brush, lightly coat both sides of each slice with olive oil.  Bake for approx 15 minutes on each side.  They should be completely dry and lightly browned.  Rub each slice with the cut garlic.  While they are still warm, top each slice of bread with shredded cheese and set aside.

To serve, place croutes in individual bowls and ladle the soup over them.

Serves 6 - 8.

I've been making this soup for at least 25 years, we all love it.  Now the kids are grown and I still make the same amount and freeze the rest.  It's even better the next day!  A great recipe to make ahead.

Bon Appetite!

Remember to skip on over for Tasty Tuesdays!  http://www.beautyandbedlam.com/

Print this Recipe