Re: [CH] Recipe help needed
jjk (jknoll4@cox.net)
Sun, 05 Sep 2010 13:37:45 -0500
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Not uncommon to find rellanos in NM served with some kind of ranchero
sauce, basically tomato sauce with a few other ingredients. I don't
find it very tasty, but give some of these a try. They reinforce the
chile flavor but won't make it too hot. JJK
On 9/5/2010 1:13 PM, Tom Greaves wrote:
> Our favorite grocery had a truck load of Hatch peppers that they were
> roasting. The smell was amazing, so I bought two lifetimes worth of
> them.
>
> I've got an idea of how I'd like to use some of them but need help on
> the seasonings. I'd like to stuff them with cheese and pulled pork
> and make a casserole of sorts. I'm trying to keep the carbs and
> calories down, so don't want to batter and fry them. Is there
> something I can put over them in the casserole dish?
>
> I had a few stuffed with cheese for lunch. The heat is perfect (I got
> the hot ones), so I don't want to add any hot powder but they taste
> bland. So I need to use some kind of seasoning.
>
> Any ideas?
>
> Tom Greaves
>
>
--
JJK
CH # 1149
from somewhere in the Midwest
jknoll4@cox.net
Your source for Calvin's 2.0 and New Mexico chile seeds: http://www.midwestchileheads.com
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* Exported from MasterCook *
Red Chile Sauce #3 (Smoked Chile Sauce)
Recipe By : The Rogue Gourmet
Serving Size :
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Red Chile Sauce #3 (Smoked Chile Sauce)
This chile sauce can be made with chipotle powder though it will be much hotter than with smoked hatch chiles. To overcome this issue you can swap out some of the New Mexico Chimayo chile for a smoked paprika for a good - and less spicy version that tastes similar to the recipe using smoked green Hatch chiles.
Ingredients:
2 1/2 cups beef stock
3/4 cup New Mexico red chile powder (Chimayo is my favorite)
1/4 cup smoked ground smoked Hatch green chiles (or dried chipotle chiles)
3 Cloves of garlic crushed and peeled
4 slices of bacon cooked until crispy, and broken into small pieces
1 small vidalia onion chopped
1 teaspoon dried cumin
1 teaspoon ground oregano
1 tablespoon sugar (or to taste)
Salt to taste.
Directions:
1. Bring stock to a boil, remove from heat and cool for 3 minutes.
2. Stir in chile powders with a fork and form a thin paste - let sit for 30 minutes.
3. Combine chile paste, garlic, onion bacon bots and sugar and blend until smooth. Thin with more water (or olive oil) if sauce is too thick.
4. Pour sauce into large sauce pan heat over a medium flame and add cumin, and season with salt to taste.
5. Warm for 10 minutes over low heat stirring frequently - do not boil
Serve hot or cool
Rating:
- - - - - - - - - - - - - - - - - -
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Chile Verde (Green Chile Sauce)
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Yield: Approsimately 2 cups Cooking Time: 20 minutes
Temperature: Medium Freezes Well
1 tablespoon shortening 1 cup chicken broth**
1/2 cup chopped onion 1/4 teaspoon garlic powder
2 tablespoons flour 3/4 teaspoon salt
1 cup chopped green chile*
1. Heat shortening in a medium-sized skillet on medium heat.
2. Sauté the chopped onion in shortening. Add flour and cook
for 1 minute.
3.Add all remaining ingredients and simmer for 20 minutes.
* Varied amounts may be used.
** Two cups tomatoes with liquid may be substituted.
Rating:
- - - - - - - - - - - - - - - - - -
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New Mexican Green Chile Sauce
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*New Mexican Green Chile Sauce*
This versatile sauce is basic to New Mexican cuisine. It is best with freshly roasted and peeled chile but can be made with canned, frozen or even dried green chile. Finely diced pork can be added but cook the sauce for an additional half hour. Use this sauce over enchiladas, burritos, or tacos. It will keep for about 5 days in the refrigerator and freezes well.
*
1 small onion, finely chopped
*
1 clove garlic, minced
*
2 tablespoons vegetable oil
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1 tablespoon all-purpose flour
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2 to 3 cups homemade chicken stock
*
1 cup chopped green New Mexico chile, roasted, peeled, stems removed
*
1 small tomato, peeled and chopped
Saute the onion and garlic in the oil until soft. Stir in the flour and blend well. Simmer for a couple of minutes to "cook" the flour. Slowly add the broth and stir until smooth.
Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes.
Yield: 2 to 3 cups
Heat Scale: Medium
Rating:
- - - - - - - - - - - - - - - - - -
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Red Chile Sauce #4 (Red Chile With Smoke Stewed Tomatoes)
Recipe By : The Rogue Gourmet
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Red Chile Sauce #4 (Red Chile With Smoke Stewed Tomatoes)
Smoke Stewed Tomatoes
This chile sauce is one of my best - the secret to it is the tomatoes which I "smoke stew". You can do this over an indirect fire on your grill or in your smoker - it adds a distictive flavor to the sauce that really gives it a rich complexity. We made this sauce at just the right time - with fresh home grown Eastern Shore tomatoes we picked up at Eastern Market.
Ingredients:
* 6 good sized ripe tomatoes
* 1 cup stock (pork is best if you can find/make it, but beef or chicken will work)
* 1 1/2 cups New Mexico red chile powder (Chimayo is my favorite)
* 3 cloves of garlic crushed and peeled
* 8 slices of bacon cooked until crispy, and broken into small pieces
* 1 small vidalia onion chopped
* 1 tablespoon dried cumin
* 1 tablespoon ground oregano
* 1 tablespoon sugar (or to taste)
* Salt to taste.
Directions:
1. Place tomatoes in a shallow baking pan with about 1/4 cup olive oil
2. Place pan and tomatoes in a cold smoker and bring up to temperature - about 225°. Add your smoking wood - I used pecan and mesquite.
3. Smoke tomatoes for about 4 hours until very soft. When removed from smoker tomatoes should have a strong sweet smoke scent.
4. Bring stock to a boil,
5. Add tomatoes, crushed and return to a boil.
6. Remove from heat and cool for 3 minutes.
7. Stir in chile powder with a fork and form a thin paste - let sit for 30 minutes.
8. Combine chile paste, garlic, onion, bacon, oregano, and cumin and blend until smooth. Thin with more water (or olive oil) if sauce is too thick.
9. Pour sauce into large sauce pan heat over a medium flame, and season with salt and sugar to taste.
10. Warm for 10 minutes over low heat stirring frequently - do not boil
Serve hot or cool
Rating:
- - - - - - - - - - - - - - - - - -
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