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GOOD SUNDAY MORNING TO YOU!!!
my house is so quiet ..smells fantastic and I am taking some time to make green chiles ...before anyone gets up ....
I am stunned to see so many chiles in the markets right now! IMHO it is way to early for green chiles... but it seems California is putting nice ones out now... I guess
because they are labeled as coming from there! The ones I just bought are plump, juicy and inspired me to post my favorite way to make them
..I adore green chile and have as some of you know ..gone to Santa Fe when the season was in full bloom and bought and had roasted bushels of them to bring home and freeze..so if you see some great green chiles in the market get some and try this recipe!..it is absolutely wonderful on eggs, hamburgers, grilled chicken, prawns ...I love it simmered with pumpkin or squash..it makes a great stew slow simmered all day ..in the crockpot with cubed pork, beef, lamb or venison.it adds to all kinds of casseroles....it is a great veggie dish to have on hand ...and makes a wonderful condiment as well...it can be very hot or very mild depending on the chiles you use
...I love it HOT HOT HOT
..but then that is me!
Green Chile
Roast and peel 12 nice big thick fleshed green chiles (you can mix and match any chiles I tend to like the mix of 5 Anaheim 6 New Mexican and one big red bell peppepr for sweetness (or if you can not find them Pasilla are good any nice fat green chiles ..even jalepenos!)
Roasting the chiles
The easiest way I have found to roast a number of green chiles in the house is to put the oven to "broil" then set the rack to the closest level under the broiler heat..lay your chiles out on the rack and put them under the broiler ..when they char almost black and the peel starts to split..about five minutes... turn them over and give them another five minutes or until the other side peels, chars and splits. Now close your eyes and take a big whiff of how your kitchen smells because this is magnificant!...and to me is the surreal feeling and wonderful smell of the high dessert in New Mexico ....but I digress
ok the chiles are charred remove them and drop them into a paper bag sitting on a towel on your counter...close the bag and wrap the towel around it ..let those chiles steam....while you
dice one sweet onion
mince 2-3 cloves of garlic
rub 1/2 tsp of dried sage between the palms of your hands to release the aroma set aside
1 tsp of dried oregano (Mexican oregano or marjoram are good)
2 cups of chicken stock (I use Knorr Latino style chicken bouillon cubes "Caldo con Sabore de Pollo")
1/4 cup dry white wine (you can leave this out for induction and just add a tble of lemon juice mixed in 1/4 cup water)
salt and pepper to taste
ok so now back to your chiles....you take your chiles hold them by the stem and pull the skin off ...wear gloves if you have them or use a paper towel so you protect your hands while peeling the chiles...so you do not forget and touch your eyes or worse
!!! then split the side and pull the seeds and those white ribs out ..I leave some seeds but they can be bitter so try to remove most of them ...some bitter is nice though ...
do NOT rinse your chiles if some have some black or skin or seed on them it is fine it just adds flavor
dice them up and set them aside
in a skillet pour some olive oil (I use about 1/4 cup of extra virgin).heat up that skillet and oil to med high sizzle and then saute the onion until translucent not brown..just soft and clear looking..then add the garlic, oregano and sage ...saute' for a min or two until the aroma is released then add the chiles and saute and then the stock ..bring to a boil for about five minutes stirring then reduce to simmer for about 15 minutes
there you have it ...
today I am making my favorite breakfast and wanted to share it with you ..this is induction friendly and extremely tastey!!! it makes the whole house smell like heaven!
so to make what I am having...make the chile above..then ... scramble eggs pile them on your plate..on top of that put some grated Jack cheese and about 1/4 cup of the green chile warmed and a tbl of sour cream ....die and go to heaven on this one ....
my house is so quiet ..smells fantastic and I am taking some time to make green chiles ...before anyone gets up ....
I am stunned to see so many chiles in the markets right now! IMHO it is way to early for green chiles... but it seems California is putting nice ones out now... I guess
because they are labeled as coming from there! The ones I just bought are plump, juicy and inspired me to post my favorite way to make them..I adore green chile and have as some of you know ..gone to Santa Fe when the season was in full bloom and bought and had roasted bushels of them to bring home and freeze..so if you see some great green chiles in the market get some and try this recipe!..it is absolutely wonderful on eggs, hamburgers, grilled chicken, prawns ...I love it simmered with pumpkin or squash..it makes a great stew slow simmered all day ..in the crockpot with cubed pork, beef, lamb or venison.it adds to all kinds of casseroles....it is a great veggie dish to have on hand ...and makes a wonderful condiment as well...it can be very hot or very mild depending on the chiles you use
...I love it HOT HOT HOT
..but then that is me!Green Chile
Roast and peel 12 nice big thick fleshed green chiles (you can mix and match any chiles I tend to like the mix of 5 Anaheim 6 New Mexican and one big red bell peppepr for sweetness (or if you can not find them Pasilla are good any nice fat green chiles ..even jalepenos!)
Roasting the chiles
The easiest way I have found to roast a number of green chiles in the house is to put the oven to "broil" then set the rack to the closest level under the broiler heat..lay your chiles out on the rack and put them under the broiler ..when they char almost black and the peel starts to split..about five minutes... turn them over and give them another five minutes or until the other side peels, chars and splits. Now close your eyes and take a big whiff of how your kitchen smells because this is magnificant!...and to me is the surreal feeling and wonderful smell of the high dessert in New Mexico ....but I digress
ok the chiles are charred remove them and drop them into a paper bag sitting on a towel on your counter...close the bag and wrap the towel around it ..let those chiles steam....while you
dice one sweet onion
mince 2-3 cloves of garlic
rub 1/2 tsp of dried sage between the palms of your hands to release the aroma set aside
1 tsp of dried oregano (Mexican oregano or marjoram are good)
2 cups of chicken stock (I use Knorr Latino style chicken bouillon cubes "Caldo con Sabore de Pollo")
1/4 cup dry white wine (you can leave this out for induction and just add a tble of lemon juice mixed in 1/4 cup water)
salt and pepper to taste
ok so now back to your chiles....you take your chiles hold them by the stem and pull the skin off ...wear gloves if you have them or use a paper towel so you protect your hands while peeling the chiles...so you do not forget and touch your eyes or worse
!!! then split the side and pull the seeds and those white ribs out ..I leave some seeds but they can be bitter so try to remove most of them ...some bitter is nice though ...do NOT rinse your chiles if some have some black or skin or seed on them it is fine it just adds flavor
dice them up and set them aside
in a skillet pour some olive oil (I use about 1/4 cup of extra virgin).heat up that skillet and oil to med high sizzle and then saute the onion until translucent not brown..just soft and clear looking..then add the garlic, oregano and sage ...saute' for a min or two until the aroma is released then add the chiles and saute and then the stock ..bring to a boil for about five minutes stirring then reduce to simmer for about 15 minutes
there you have it ...
today I am making my favorite breakfast and wanted to share it with you ..this is induction friendly and extremely tastey!!! it makes the whole house smell like heaven!
so to make what I am having...make the chile above..then ... scramble eggs pile them on your plate..on top of that put some grated Jack cheese and about 1/4 cup of the green chile warmed and a tbl of sour cream ....die and go to heaven on this one ....
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