Posted at 9:32 am , on March 24, 2015
Any New Mexican will tell you that we eat green chile with everything. And those of us who no longer live in our Native home will go to great lengths to find it. It’s one of those comforts that’s hard to live without. I have always loved steak and green chile together. I’ve wrapped tenderloin steaks with green chile strips just like you would bacon and the combination is hard to beat. Here I took a skirt steak and brushed it liberally with a chimichurri, then layered some roasted Hatch green chile and Manchego cheese slices, rolled it up and sliced into pinwheels. This pinwheel just oozes flavor. On the side I made a guacamole with roasted corn and my own green chile salsa to compliment the meal.
Posted at 8:41 am , on March 17, 2015
May the luck of the Irish be with you! Here in Kansas City there are always celebrations taking place in honor of St. Patrick’s day. You might see green water flowing through our “City of Fountains” or witness the largest St. Patrick’s parade anywhere. Also one of my favorite bands,”The Elders” return home for their annual “Hoolie” concert. It’s a festive time to be sure! While others cook a more traditional Irish feast, I’m going with something fun. I’m pretty sure nachos are not something you would find on a true Irish menu but it’s something that is festive and fun to eat. It starts with thin sliced potatoes baked crisp in the oven. These chips become the foundation topped with a tangy Irish cheese sauce and loaded with anything you want. As you can see, I like a lot of toppings!
Posted at 11:15 am , on March 13, 2015
It’s been a long time since I’ve made any pickled jalapenos. I got inspired to make a batch after my son Josh started making pickles. He has made some of the best pickles I’ve ever tasted and one day I’m going to have him share his recipe. I used to plant a little garden every summer and found jalapenos one of the easiest plants to grow. We would have so many jalapenos, it was hard to know what to do with them all. I would roast some to put in the freezer and others I would pickle. I have always loved this recipe from Chile Pepper magazine which is a refrigerated pickling process rather than canning. It’s simple and easy to make. Over time (about 2 weeks) the jalapenos are infused with the most amazing taste. They give your favorite sandwich, salad or nachos an extra bite of spicy tang.