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 Recipes from the Powwow Kitchen - Page 5 |
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   Green
Chile Fest!
The quintessential food of New Mexico, the beloved chile pepper has a long culinary history. Archeological evidence indicates that the chile was eaten in Mexico 9,000 years ago and was being cultivated in South America about 7,000 year ago. By the time Cortez invaded the New World in 1519, the Aztecs had developed dozens of varieties of chile. Chile seeds soon arrived in New Mexico and before 1600, chile plants had sprung up around the state.
To celebrate our
love affair with chiles we asked a few local chefs to contribute some recipes. |
ORGANIC TOMATO SALAD
WITH GREEN CHILE VINAIGRETTE
Johnny Gabaldon - Prairie Star Restaurant
Slice tomatoes (room temperature) about 1/4 inch thick. Slice goat, gouda, (or fresh mozzarella) to match the size of tomato slices. Alternatively layer cheese and tomatoes on plate. With a large spoon drizzle
vinaigrette over the tomatoes and around the plate. Top salad with toasted pinon nuts and garnish with fresh jicama.
GREEN CHILE BALSAMIC VINAIGRETTE
1 Medium sized shallot
1/2 cup fresh chopped green Chile
1/2 Tbs Finely chopped Fresh Thyme Leaves
1 Tbs Finely Chopped Fresh Basil leaf
3/4 cup balsamic Vinegar
1/4 cup Champagne Vinegar
1 Tbs honey
1-1/2 Cup Extra Virgin Olive Oil
Pinch Kosher Salt
Slice shallots crosswise and thin. Saute lightly in olive oil until translucent. Let cool. Combine all ingredients in a mixing bowl. Incorporate well with a whisk by hand. Allow to rest for 4 hours before serving. |
GREEN CHILE STEW
Matt Nichols - Fajitaville
1 lb trimmed Sirloin with no fat cut into 2 pieces
1 lb potatoes cut in 1/2 inch diced
1/2 lb Red Onion 1/4 inch diced
1 oz Minced Garlic
24 oz Crushed Tomatoes
24 oz Chopped Green Chile
1/4 oz Whole Coriander Toasted and ground
1.5 qts Veg., Beef, or Chicken Stock (make your own!)
1/2 oz Kosher Salt
In large stock pot over high heat, sear beef in about 2 tbsp oil until brown, turning once and seasoning both sides with salt and pepper. Remove sirloin when both sides are brown and set aside. In pot immediately add onions, garlic and coriander and cook, stirring frequently, until onions are soft, then add remaining ingredients (including sirloin pieces) to pot and cook slowly until potatoes are done. Pull out the sirloin and shred with a fork pulling with the grain of the beef. Stir sirloin back into stew and adjust seasoning. Garnish with shredded Jack cheese and Salsa Fresca and serve with warm flour tortillas. |
GREEN CHILE SAUCE
El Pinto Restaurant
3 Tbs. fresh New Mexico flame roasted green chiles
1 can 28 oz. whole peeled tomatoes
3 oz. medium onion sliced or diced 2 cloves minced garlic
2 oz. salad oil
1 Tbs salt
1 cup water
Yield: approximately 1/2 gallon
METHOD:
Wash your chiles and either flame roast in your oven
broiler or char-broil outside in your gas or charcoal
grill until blackened on the outside, place inside a plastic bag to steam and finish cooking.
Don't rub your eyes!
Open the tomatoes, combine with the chiles and place in your food processor and pulse for 5-6 seconds (do not over puree or you will have mush). You can chop by hand you prefer.
TO COOK:
Place oil in a thick bottom pan and turn on heat to medium - hi. Let it pre-heat 1 minute, then add the onions and cook until the onions caramelize (sweet golden brown). Add the garlic and cool for 1 minute more.
Next, add the chile/tomato mix, water, salt, and a little TLC.
Bring the chile to a boil, turn down the heat and simmer for 20 minutes.
You can add pork, beef, chicken or other meats that you may enjoy, by browning the meats in oil before the onions are added.
Taste for seasoning and enjoy with your favorite tortillas! |
CORN CHOWDER WITH GREEN CHILI
Chris Maher - Momentitos de la Villa, Taos
1/2 pound butter
1/2 cup flour
1 tsp cayenne
1 bunch celery, diced in 1/4" cubes
6 Ears of corn, roasted husk, cooled, kernels cut off
1-2 potatoes, 1/4" cubes, set aside, covered in water to prevent oxidization
2 New Mexico Green Chiles, 1 Jalapeno, roasted, sweat peeled
3-4 White onions, diced
2-4 Red bell peppers, diced
Chicken Stock (about 2 quarts)
2 bay leaves
4 cups milk
Melt butter in pot with cayenne pepper. Slowly add flour while whisking constantly until mix reaches a nutty brown color. Add in
sautéed onions, jalapeno and chiles, stirring frequently for approximately 3 minutes. Add potatoes, corn, 2 bay leaves and stock. Increase heat and simmer until potatoes are aldente. Add celery, and red peppers, and simmer until all vegetables are tender. Add milk and beat until warm. Season with cayenne.
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