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 7:29 am , on June 13, 2014
I’ve been wanting to roast a chicken on the grill for the longest time but was skeptical of the outcome. I had visions of chicken burned to a crisp or maybe a perfectly golden browned outer skin but under cooked on the inside. One of the best things I remember from our days in Albuquerque was going to this little chain called “El Pollo Asado” for the tastiest roasted chicken anywhere. Joe and I used to go after work and order a plate with dark meat (thigh and leg pieces) or white meat (breast and wing pieces) served with tortillas, salsa, guacamole, cheese and sour cream on the side. It was so messy, we picked apart the chicken right at our table. Actually it was so tender it often fell off the bone. We filled the tortillas with juicy chicken and all the flavorful sides. They had little towelettes at the table to clean up with just like you find at the BBQ joints here in KC. It’s one of those things I’ve often wondered if I could make myself. I wish I would have tried this years ago, the chicken was tender and juicy just like I remembered with the flavors of citrusy orange and lime throughout. I made all the fixings to fill our tortillas and it was so so good. Cooking a whole chicken made for some tasty leftovers. I had enough to add to a pot of green chile and corn chowder as well as a pot of creamy chicken and rice soup. Yummy week!
Posted at 8:45 am , on June 22, 2012
These yummy green chile quesadillas come straight from Kat’s kitchen. I was enlightened when one day she pulled out her flat iron griddle and layered green chile and cheese between tortillas and grilled them. I kept thinking why hadn’t I thought of that! It was so simple but one of the tastiest things on earth. I topped them with some chunky guacamole with sweet corn and flamethrower sauce. You may want to serve these on the side but we had them as our entire meal. Once you start you just can’t stop!