Tag Archives: Hatch Green Chilies

Sichuan Dan-Dan Chicken Noodles

Sichuan Dan-Dan Chicken Noodles

  • Servings: 4
  • Difficulty: medium
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Sichuan Dan-Dan Chicken Noodles
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Fall is upon us which means allergies can also ramp up. This little dish is burnt hell in a dish and will properly induce a proper face sweat couple with sniffles. As you can tell I spent some time on Food52 and saw this one from poster Mandy@LadyandPups.

This is a two part process. You can use chili oil but we are going to make our own Sichuan chili oil here. Then we make the noodle chicken dish.

This turned out amazing. It’s a perfect blend of sweet (peanut butter) and spicy. If you want to amp up the spice you could add some crushed peppercorns (red/green) to the Dan-Dan sauce or increase the chili paste/Sriracha. As is I found it perfectly balanced. Definitely earned a rotation spot.
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Ingredients:
Chili Oil
½ cup of Peanut Oil
2 green onions
2 cloves of minced garlic
1tbs of fresh ginger
3 tsp Green peppercorns (the heat)
1 tsp Red peppercorns
2 star anise
1 inch piece of cinnamon stick
2 tbs Red pepper flakes
Dash of coriander and cumin

Noodles and sauce
2 chicken breasts (trimmed and sliced thinly)
4 cloves of garlic
1 tbs of minced ginger
shredded carrots
6 green onions
1 tsp for Toasted Sesame Oil
2 tbs of Soy (low sodium)
1 tsp Fish sauce
2 tbs of Sriracha
4 tbs of Peanut Butter
1 tbs of sugar
2 tbs of Rice Wine
3 cups Chicken Broth
Ramen noodles (asian dry noodles)
Green onion and/or Cilantro to garnish

Directions:
1. Make your homemade chili oil by adding everything in a medium heated sauce pan and heat until the veggies are brown. Turn off heat and let it sit and steep. Strain and keep it on hand for future use.
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2. Make your Dan Dan Sauce by pureeing garlic, ginger, Sriracha, peanut butter in a food processor. Mix your thinly sliced chicken with your Soy, fish sauce and Sesame oil and marinade for 30mins up to 24 hrs.

3. In medium heated large pot add you chicken and brown it. Then add your puree and stir until fragrant (about 2mins). Add your chicken stock and rice wine. Taste it and add sugar if needed to balance the spice.

4. Cook your noodles per the instructions and assemble your Dan Dan by adding first the noodles to the bowl, then ladle on your Dan Dan Chicken mixture. Top with Chili oil and cilantro and diced green onions.
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Authentic Cheese Enchildas

Authentic Cheese Enchiladas

  • Servings: 4-6
  • Difficulty: easy but several steps
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Authentic Cheese Enchiladas
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If it’s worth doing, it’s worth doing right. This saying is one that Jill takes to heart. I on the other hand don’t think everything is worth doing 100% because not all things are equal. It’s possible that “time” is more valuable than the task. Well that’s not the case when you are dealing with a classic like cheese enchiladas.

Sylvia Casares runs a place in Houston called Sylvia’s Enchilada Kitchen. In 2011 she did an article in Texas Monthly about cheese enchiladas. I basically follow her recipe. I think the combination of the Cheddar and creaminess of American cheese works best.

Ingredients:
Chile Gravy
1 white onion (chopped)
5 cloves of garlic
½ lb of lean ground beef
2/3 cups vegetable oil or lard
2/3 cups flour
2 cups beef broth
2 cups water
3 tbs chili powder
1 tbs Kosher salt
3 tsp Cumin
2 tsp of Cayenne Pepper
2 tsp Black pepper

12 corn tortillas
7 Guajillo chiles (stems and seeds removed)
2 Arbol or Ancho chilies , stems removed
½ cup water
½ vegetable oil

5 cups of shredded cheddar
2 cups of shredded yellow American
Chopped white onions (optional)
Cilantro and green onion topping (optional)

Directions:
1. Chili gravy is a three step process. Take your onion and garlic and rough chop them and put them in a blender until smooth. In a small pot add your beef and this onion/garlic slurry and cook for 30mins on medium heat. It’s not pretty but part of the process.

2. About 25mins into your meat mixture, get your beef stock and water in a bowl and microwave for 3mins. Get all your seasonings together in a small bowl.   Now start your roux by combing your flour and oil in a large skillet on medium heat. Stir until golden brown and smooth (see pic).IMG_8462

3. Now add your beef stock water, seasonings and beef mixture and stir on medium low heat. IMG_8467

4.While cooking your gravy, take another small pot and bring ½ cup of water to a boil and add your dried chilies bring it down to a simmer and cover.   Cook for about 10-15mins and add water as necessary. Turn off and cool slightly before adding to a blender and mixing it smooth.   Strain it into a pie dish (see pic).IMG_8464

5. Shred your cheeses and prepare for assembly by dipping your tortillas in the chili sauce and stacking them in another pie plate. Once done you will heat them in oil so that they are pliable. Get about ½ up of oil on medium high heat and take your chili soaked tortillas and one by one put them into the oil for about 5 seconds and stack back into the pie plate.IMG_8466

6. Take a 9×12 baking dish and take you tortillas and fill with the cheese mixture. Roll them up, seem side down and put them in the dish. Cover with chili and top with extra cheese.

7, Bake in a 375 degree oven for about 15mins until the cheese is melted.   Serve as is or top with onions, green onions and/or cilantro or sour cream.IMG_8470

Hatch Green Chili Breakfast Tacos

Hatch Green Chili Breakfast Tacos

  • Servings: 2
  • Difficulty: easy
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Roasted Hatch Green Chili Breakfast tacos

Hatch Green Chili Breakfast Tacos with Roasted Bacon
Hatch Green Chili Breakfast Tacos with Roasted Bacon

I hesitated from adding this one because of the ease of the recipe. Nothing big about scrambled eggs but then I thought about my journey with scrambling eggs and decided to add it give you my best practices on scrambling eggs. When I was a rookie, I would take my eggs in a mixing bowl and whisk them violently with some milk and put them into a medium heated skillet. Once they hit the pan you were hear a sizzle and in one minute you would have a dried out scramble.

I’ve flirted with adding water, milk, cream, sour cream etc.. To make a velvety scrambled egg, you take a pat of butter in a skillet on low to medium low heat. When the egg hits the pan it shouldn’t go from clear to white right away. Low and slow. Also I no longer whisk my eggs but crack them right into the pan (see image below). I slowly stir and break up the yolks. Add salt and pepper and you are good to go. You can add a touch of water, milk, cream, sour cream if you want but isn’t necessary. I did add some sour cream today because I was going the breakfast taco route.

Ingredients
5 eggs
2 tbs diced green chilies
1 tbs of sour cream
Cherry tomatoes
Cilantro
Chives
Mont Jack/ Cheddar Cheese
Corn tortillas

Directions
Dice and and cut all veggies and set aside.
Two skillets one for heating up tortillas and the other for cooking the eggs.
1. For Egg skillet put it low to medium low heat, pat a butter and the Hatch green chilies.
Add your eggs to the pan and slowly stir. If it makes a sizzle or turns white too fast you have your fire too hot. You want them going from clear to white slowly. I added sour cream, Kosher salt and cracked pepper with a dash of “Slap Ya Mama” or cayenne.

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2. While you are slowly cooking your eggs, multitask and heat up your corn tortillas in a non-stick skillet on medium heat. You can use a touch of olive oil and let them heat up until soft.
3. Everything should come together at the same time so you can serve hot and top them with your herbs, tomatoes and cheese.

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Agave Way Cocktail

Agave Way Cocktail

Agave Way Cocktail
Agave Way Cocktail

Created by New Mexico barman Chris Milligan. Just another way to celebrate the Hatch Green Chili.
Wasn’t sure how Jill would enjoy the roasted chili in her cocktail but we just used a ring of roasted Hatch Chili and it didnt take over the drink at all. The grapes also give it a fruity punch.

Ingredients
5 black grapes
ring of roasted hatch chili
juice of 1 lime
½ ounce of dark agave syrup
3 ounces of tequila

Muddle the grapes, chili, lime juice and syrup. Add tequila and ice and shake. Pour and enjoy.

Agave Way Cocktail
Agave Way Cocktail

King Ranch Casserole featuring Hatch Chilies

King Ranch Casserole

  • Servings: 8
  • Difficulty: medium due to number of steps
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King Ranch Casserole featuring Hatch Chiles
King Ranch Casserole
King Ranch Casserole

Texans are quite familiar with the King Ranch Casserole. It’s basically our version of lasagna (instead of pasta we use corn tortillas, instead of mascarpone we use sour cream mushroom sauce, instead tomatoes we use Rotel with green chilies, instead of mozzarella we use cheddar/Monterrey jack.) I mentioned earlier Louis Lambert’s cookbook “Big Ranch, Big City” and I also highlighted that it is Hatch Chili season. I adapted this recipe from his version of “Creamy Chicken Casserole with Hatch Chiles”. Froze half for use in the fall.

This recipe takes no short cuts so you poach your chicken; create scratch broth and mushroom sour cream sauce. The payoff is worth it because the flavors are amazing combining earthiness from the cumin, roasted hatch chilies and jalapenos, the creaminess from the cheeses and sour cream mushroom sauce, the heat from the cayenne, chilies, jalapenos, Tabasco, and the heartiness from the chicken. Comfort dish for the fall , winter and for company.

King Ranch Casserole
King Ranch Casserole

Ingredients:
Poached Chicken
3 chicken breasts
3 thighs
1 yellow onion (diced)
2 stalks of celery (diced)
3 cloves of garlic minced
2 tps dried oregano
1 bay leaf
5 shakes of Tabasco
2 cups chicken broth
2 cups of water
Casserole
2 tbs olive oil
2 cups of diced mushrooms
¼ cup All Purpose Flour
1 can of Rotel (diced tomatoes and chilies)
1 cup of Sour Cream
1 tsp cumin
1 tsp cayenne
8 scrapes of fresh nutmeg
8 Roasted Hatch Chiles (skinned, seeded and diced)
2 diced and seeded jalapenos
1 cup of cilantro (we use more than most might)
2 cups of cheddar cheese (freshly shredded – no packaged stuff)
1 cup of Monterrey jack cheese (freshly shredded – no packaged stuff)
Kosher Salt and Black Pepper

Directions: Poach your chicken by adding everything in a large pot and bring it to a boil. I tried Lambert’s technique of cooking for 5mins, then covering it for 1min and then turn off the heat and let it cook through for about an hour. I have never tried it this way. Let it cool and then pull your chicken out and cube it up or pull it into chunks. Strain the liquid and save the veggies and 2.5 cups of liquid. Save the rest for future use.

Preheat 350. Now make the sour cream mushroom sauce by putting a skillet on high heat. Add the mushrooms and cook for about 4mins. Add your butter and let it melt then your flour until it is paste / rue like. Now add the chicken stock you set aside and the vegetables you removed from the strainer. You will reduce this while stirring for a 10mins. Now add your Rotel, sour cream, Hatch chiles and Cilantro and let it cook for a few minutes to incorporate fully. Remove from heat and set aside.
Assemble: you should have three bowls with chicken, the sauce and your shredded cheese. Hit your tortillas on a skillet for a minute to soften them. Take a 9×13 greased plan you will make three layers. Tortillas, 1/3 of mixture, then cheese… repeat twice more and bake it covered for 15mins and then 30mins uncovered to brown the cheese.

King Ranch Casserole Lambert style
King Ranch Casserole Lambert style

Hatch Green Chili Pork Pot

Hatch Green Chili Pork Pot

  • Servings: 10
  • Difficulty: easy
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My wife bought me Louis Lambert’s cook book called Big Ranch, Big City.  Given that it is Hatch chili season, I immediately skimmed recipes that included or could accommodate this green goddess from Hatch, NM.  It’s close to the original but I increased the tomatoes, added beer and seasoning.

This is a fiery pot of earthiness. The cumin, ancho chili powder, cilantro and Hatch green chilies really ground this dish. The heat isn’t a punch you in face kind of heat but that lovely slow building heat that after the forth bite has you sweating and sniffling. Probably not a first date dish unless you’re cruel or hell bent on hooking up with a fire breather. Come to think of it, serving it to certain people might actually be fun to watch.

You will want a piece of bread or warm tortillas to help you along. If you want to dial back the heat use fewer chilies and make sure you skin the membrane on the inside (white ridges). Chicken could be a nice substitute and as a bonus it would cut down on the cook time. The fat in the pork it takes a little longer to break down.

Enjoy with a beer or milk

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Ingredients:
4 lbs trimmed pork butt and then cubed in to dice sized cuts
4 lbs roasted hatch chilies (skinned, seeded and diced)
2 yellow onions diced
8 garlic cloves minced
2 medium russet potatoes (dice size)
12 cherry tomatoes dice into halves
3 tps dried oregano
3 tps ground cumin
2 tps ground ancho chili
2 tbs Kosher Salt and Pepper
3 cups chicken broth
1 beer (shiner bock)
¼ cup of fresh cilantro

Directions:
1. Roast the chilies until their skins are blistered (broil in oven or on a grill). Once completed charred put them in a brown bag to steam or a covered bowl.  Skins should rub off. Remove the outer charred skin, cut the top and filet it open to remove seeds. Cut into ribbons and then cut crossways into small “stamps”.
2. Skillet on high heat with flavorless oil to take the heat.  Take the diced pork butt and toss with salt and pepper and add to skillet to get a nice crust on them. Remove from heat and set aside.
3. In a large pot (medium), add olive oil and add diced onion and cook until translucent. Then add your minced garlic for 1 min. Add your tomatoes and spices and cilantro, chilies, browned pork and chicken broth.
Let is simmer to break down the pork ( about 1.5 hours) then add your diced potatoes about 40mins before serving and let them get tender.

Roasted Hatch Green Chilies
Roasted Hatch Green Chilies