An Inspired Cook

Joe and I love this local cafe called Cinnamon, Sugar and Spice Cafe. They have 2 locations in Albuquerque but both are across town from us so it’s a treat every time we’re in the area. It’s a popular place with locals standing in long lines to order from an extensive menu including breakfast and lunch items. There is a counter behind glass lined with baking sheets filled with freshly made baked goods and pastries. Baristas are busy making specialty coffee’s and tea to order. We have never been disappointed with anything we’ve ordered and today was no exception. Joe ordered the Duke City French Dip topped with Green Chile and a side of Red Chile Au Jus. He shared a bite with me and it was amazing!! So of course I was inspired to remake it which also turned out pretty amazing. To start, I needed a package of sliced rare roast beef and some soft rolls. Since it’s green chile season here in New Mexico, I picked up some fresh chiles from a local farm and roasted them myself. Cinnamon’s au jus was spiked with ground red chile so I tried a combination of NM Red, Guajillo and Chile de Arbol to add flavor and a little bit of a kick. We thoroughly enjoyed this NM chile twist to an old favorite.

Start by making the au jus. I used Better Than Bouillon roasted beef base reconstituted with water to make beef broth and thickened it with a roux of butter and cornstarch. I grind my own dried chiles and used a combination of Guajillo, New Mexico Red Chile and Chile de Arbol to spice up the au jus.

Use a small saucepan (I used a 1.5 quart dutch oven) to make the au jus. Start by melting 1 tablespoon of butter.

When the butter is melted, add 2 teaspoons of cornstarch which acts a a thickening agent. Stir to combine.

Once the butter and cornstarch begin to bubble and thicken, add a tablespoon of Better than Bouillon and stir to combine.

Add the water and whisk until all the Better than Bouillon is dissolved, add 2 cups of water and stir until it resembles a thin gravy. Add the ground red chiles and stir until it’s incorporated into the au jus.

Bring to a boil, then turn down the heat to a low simmer.

Place a lid on top and continue to simmer while you make the french dip sandwich.

I’ve roasted some green chile to put on the sandwich. Once roasted, I placed it in a plastic bag to steam it out for 20 minutes. The steam helps to loosen the skin and it will peel easily.

Next, remove the stem and seeds and chop.

This is about 1/2 cup of chopped, roasted green chile that will be divided between 2 french dips.

Here’s a bonus recipe for the Red Chile Pan Fried Potatoes that go alongside our french dip sandwiches. These pan fried potatoes have been my go to this summer as a side dish. Unlike french fries or oven baked fries, these take little prep and half the time it takes to deep fry or bake in the oven. I make 1 medium potato per person. Peel and cube the potatoes, place in a microwave safe container and drizzle with olive oil. Microwave 2 minutes per potato on high, I like to stir the cubes after each 2 minute interval because they release their starch and will stick together. I made 2 potatoes and microwaved for a total of 4 minutes. The microwaved potatoes will be partially cooked and pan fry fast and easy with a nice crispy crust on the outside leaving a soft fluffy potato inside. I used a tablespoon of bacon grease which adds flavor and gives them a nice crusty texture. But olive oil or vegetable oil works as well. Season the potatoes in the pan with red chile salt which is 2 parts sea salt, 1 part ground Guajillo Chile and 1 part ground NM Red Chile. I keep a jar on hand to add to many recipes.

Fry potatoes over medium heat turning them often as they begin to crisp. I would guess it takes approximately 10 minutes. I’ve been making these so long I don’t time it but rather judge by how they look, brown and crispy on the outside.

These are just about done. Cooking on medium allows them to cook fully on the inside while crisping up on the outside without burning. They come out perfect every time.

Time to assemble the french dips. Open the soft rolls out on a baking sheet. Place cheese slices on both sides of the roll. I used white cheddar slices because that’s what I had on hand Cinnamon’s Cafe used Pepper Jack, however you can use any cheese you like. Place 2 – 3 slices of rare roast beef over one side and chopped green chile on the other. Place under the broiler setting of your oven or toaster oven a few minutes just until the cheese melts. Fry potatoes over medium heat turning them often as they begin to crisp. I would guess it takes approximately 10 minutes give or take a couple minutes. I’ve been making these so long I don’t time it but rather judge by their crispy outer coating.

Your french dip should be warm and toasty. Serve with red chile au jus and pan fried red chile potatoes.

Duke City French Dip with Red Chile Au Jus (Inspired by Cinnamon Sugar and Spice Cafe)

2 soft Hoagie Rolls
4 – 6 slices Rare Roast Beef
4 slices White Cheddar Cheese, can use any sliced melting cheese you choose
1/2 cup chopped NM Green Chile, roasted, stemmed, seeded and chopped
Red Chile Au Jus, recipe follows
Red Chile Pan Fried Potatoes, recipe follows

Red Chile Au Jus
1 tablespoon Butter
2 teaspoons Cornstarch
1 tablespoon Better Than Bouillon Roasted Beef Base
2 cups Water
1 teaspoon NM Red Chile, ground
1 teaspoon Guajillo Chile, ground
1/2 teaspoon Chile de Arbol, ground

Melt butter in a small saucepan or small dutch oven over medium heat. Add cornstarch and stir to combine. When the mixture begins to bubble, add the Better than Bouillon and stir well until it is fully incorporated. Add the water and whisk until all the Better than Bouillon is dissolved, it should appear slightly thickened like a thin gravy. Stir in the ground red chiles, bring the mixture to a boil, then turn the heat to low and simmer while you make the Red Chile Pan Fried Potatoes and Duke City French Dip.

Red Chile Pan Fried Potatoes
2 medium Potatoes, peeled and diced
Olive oil to drizzle
1 -2 tablespoon Bacon Grease, Olive Oil or Vegetable Oil
Red Chile Salt, 2 parts Sea Salt, 1 part Guajillo Chile ground and 1 part NM Red Chile ground

Place peeled and diced potatoes in a microwave container. Drizzle with olive oil. Cook 2 minutes in the microwave on high. Stir potatoes as they will release their starch and stick together. Then place back in the microwave and cook an additional 2 minutes on high.
Add 1 -2 tablespoon of bacon grease or oil to a 10 inch skillet, cast iron or non stick both work well. Heat the oil over medium heat, then add the cubed potatoes. Sprinkle with Red Chile Salt. Stir the potatoes often to cook over all sides approximately 10 minutes give or take until they are crispy. If they begin to burn, turn the heat down.

To assemble Duke City French Dip: Open the soft rolls out onto a baking sheet. Place cheese slices on both sides of the roll. Place 2 – 3 slices of rare roast beef over one side of each sandwich and 1/4 cup of chopped green chile on the other side. Place under the broiler setting of your oven or toaster oven a few minutes just until the cheese melts and toasts the roll around the edges.

Serve with Red Chile Au Jus and Red Chile Pan Roasted Potatoes

Serves 2