Over the weekend, Joe and I spent a day in Taos, NM. We love Taos for their small town charm, the local artistry and the food! We could spend hours walking through the plaza, surrounding shops and art galleries. On Saturdays the plaza is packed with a farmer’s market, artisan breads, local crafts and music. When we started to get hungry we stopped at a food cart for some street tacos. We ordered a Carne Asada and a Poblano taco which were both amazing! The poblano tacos had a miso vinaigrette which sounded a bit strange (at least to me) but it really worked. Joe absolutely loved it and couldn’t stop talking about it so I took a picture of the menu with the intention of recreating it at home. Since it’s green chile season here in NM I thought I would use them in place of the poblano. I picked up some “Hatch” green chile and fresh corn at the market and roasted them on the grill. Then I prepped the miso vinaigrette and made a small batch of picked red onions in the morning so that they had time to marinate. With all the prep work taken care of, the tacos took no time at all to put together. My Hatch green chile had a bit more kick than the poblano version but no matter what you choose your taste buds will smile. There are so many flavors going on in these little tacos and it all comes together in a very good way!
Another year, another birthday pie! Every summer I make myself a peach pie, cobbler or crisp with different variations of crusts, toppings or sometimes pairing peaches with berries. A couple month’s ago I came across a recipe for “Apricot, Blue Corn and Pecan Crisp” from FarmersMarketNM.org with an amazing topping that I couldn’t resist. It reminded me of my “Peach Pie with Pecan Crumble”, that I made a few years back, but with a new twist. The most delicious peach pies starts with summer ripened peaches. In my experience, mid to late July is the best time to start finding those juicy, flavorful peaches that taste so good. And then you have to decide what kind of topping, whether it be a traditional crust or a crumble topping made with oats and flour, butter, sugar and nuts. This topping with blue corn flour has a slightly different texture; you may find it more grainy than using all purpose flour but it has a hint of saltiness in the topping that tastes so good with the sweet peaches. Add a dollop of vanilla ice cream and you will have the perfect summer dessert!
August in New Mexico means it’s green chile season! The harvesting has begun and any day now you may start seeing “Hatch” green chile in your grocery store no matter where you live. The roasters are fired up and the aroma of roasted green chile is in the air. As soon as I found them in the grocery store I picked up a dozen and roasted them myself on the grill. They had the perfect amount of heat and had so much flavor. I’m always trying to find new ways to incorporate green chile into everyday recipes and thought it might taste good in a loaded baked potato salad. Oh my goodness, this turned out better than I could have imagined. Joe isn’t a fan of traditional potato salads but he loves this version. Instead of mayo I used a low fat sour cream and seasoned it with dehydrated green chile powder, salt and garlic powder. Limiting the cheese and bacon makes for a lighter version but didn’t skimp on flavor. Adding roasted green chile was the perfect addition to the mix. Try it fresh when the potatoes are still warm enough to slightly melt the cheese. You will be amazed when you take a bite of the warm cheese and green chile combined with the creamy potatoes. It’s Muy Bueno!