Posted at 10:09 am , on September 8, 2017
It’s chile season in New Mexico and beyond. One of the things I miss most about living in New Mexico is the smell of roasting green chile in the air. There is nothing like it! But in the last few years Hatch chile has come to me. Several years ago I found a grocery store across town that was roasting NM Hatch green chile and I filled my freezer full. In the last 2 – 3 years it has expanded and now we find chile across the Kansas City metro with roasters going at many grocery stores on any given Saturday in August and early September. I love this time of year and always save out the biggest and meatiest of chiles for rellenos. Making rellenos is a labor of love but it’s a messy tradition. These chile relleno chimichangas have a crunchy outer texture like a traditional relleno but it makes less mess without the batter. This is my second batch of chimi’s since we got our green chile. I’ve had green chile every day for a week now, for instance we’ve had green chile cheese burgers, green chile stew, quesadillas, breakfast burritos. I could go on and on!!
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 9:04 am , on July 19, 2011
Flank Steak on the grill is oh so delicious. Whether you make a rub or a marinade, it always tastes good and is very easy to make. I happen to love Steak Fajitas with Monterey Jack cheese, roasted corn salsa, guacamole, and grilled onions & red pepper, however you can use whatever you like for toppings.