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Other than Brewing => All Things Food => Topic started by: jaybeerman on November 24, 2010, 02:16:55 am

Title: green chiles
Post by: jaybeerman on November 24, 2010, 02:16:55 am
Ok so I just finished washing a 1/2 bushel of fresh roasted chiles from a neighbor’s farm and I need a fresh recipe (salsa, pico, etc).  Normally I'll make a 50/50 blend of chiles and garlic with heavy salt and black pepper and eat that on chips.  I did just have a slice of, straight out of the oven, cornbread with a couple chiles and butter; washed it down with a slightly smoky homebrewed "table stout."  That was nice but I still need some inspiration.  What do you have for me?
Title: Re: green chiles
Post by: corkybstewart on November 24, 2010, 05:29:43 am
50/50 chile and garlic is pretty intense, even for me.  I love pico-but it's probably 50% tomatoes, 40% peppers(chiles and jalapenos) and the rest onion, cilantro and garlic.  How hot are these peppers?  That's pretty variable. The Big Jims I bought are pretty damn hot but we use them when we want chile flavor without the severe burn, but the Barkers from the same farm are just plain hot(but tasty).  We make the pico and use it on chips, fried eggs, omelettes, hamburgers, hot dogs, etc.  Down here  it's a staple food.
Title: Re: green chiles
Post by: jaybeerman on November 24, 2010, 05:58:38 am
50/50 chile and garlic is pretty intense, even for me.  I love pico-but it's probably 50% tomatoes, 40% peppers(chiles and jalapenos) and the rest onion, cilantro and garlic.  How hot are these peppers?  That's pretty variable. The Big Jims I bought are pretty damn hot but we use them when we want chile flavor without the severe burn, but the Barkers from the same farm are just plain hot(but tasty).  We make the pico and use it on chips, fried eggs, omelettes, hamburgers, hot dogs, etc.  Down here  it's a staple food.

hey. yes it's intense but oh so good.  This batch of chiles isn't that hot; I can't really recall but I think he said they were "College" chiles which might be a local CSU (extension) variety?  Staple food is right though, cheers
Title: Re: green chiles
Post by: jaybeerman on November 24, 2010, 09:28:56 pm
WOW, no recipes?!  I guess I'll share a recipe, I'll make this today to eat while I'm starting some of the side dishes for t-day


   PESTO (Mexican style)
6-7 whole roasted green chiles (med to large)
3 -4 galic cloves (use the side of a knife blade to squish the garlic)
juice of 1/2 lime
1/2 cup Olive Oil
1/3 cup pine nuts
pinch of salt

Blend thoroughly, eat on chips.  Sometimes I blend in a small handfull of cilantro but not always. 
Title: Re: green chiles
Post by: nicneufeld on November 25, 2010, 01:06:49 pm
I love green chilies, wish they grew around here!

I love roasting 4 or 5 green chilies over a fire, grilling some slabs of onion (basically sliced into rafts and secured with toothpicks) and a decent steak (sirloin is good).  Peel the chilies and slice, slice up the onions, and thinly slice the grilled steak on a diagonal.  Add more spices if you like, mix it all up, and put on crusty grilled bread, maybe with some cheese or roasted garlic.  Great sandwich!
Title: Re: green chiles
Post by: corkybstewart on November 25, 2010, 02:13:44 pm
I love green chilies, wish they grew around here!

I love roasting 4 or 5 green chilies over a fire, grilling some slabs of onion (basically sliced into rafts and secured with toothpicks) and a decent steak (sirloin is good).  Peel the chilies and slice, slice up the onions, and thinly slice the grilled steak on a diagonal.  Add more spices if you like, mix it all up, and put on crusty grilled bread, maybe with some cheese or roasted garlic.  Great sandwich!
Add red and green bell peppers, put it on a tortilla with cheese, pico de gallo and some avocado and it's steak fajitas.  I foresee turkey fajitas in the near future.
Well be having green chile turkey enchiladas tomorrow with a green chile pumpkin soup.
Title: Re: green chiles
Post by: gordonstrong on November 25, 2010, 02:25:10 pm
Quote
Well be having green chile turkey enchiladas tomorrow

With roasted tomatillos, onions, garlic and cilantro in the sauce too?  I've done that before, and it's a great use of leftover turkey.  I like to heat up the turkey in some of the sauce before making them to help ensure they're moist.
Title: Re: green chiles
Post by: kerneldustjacket on November 25, 2010, 03:06:08 pm
We make the pico and use it on chips, fried eggs, omelettes, hamburgers, hot dogs, etc.  Down here  it's a staple food.
+1  My wife puts pico on everything as well...awesome stuff.
So awesome that I started planting my own patch of chiles...every two weeks, a 4 x 8 foot space yields what you see in the pic below...
(http://i1227.photobucket.com/albums/ee437/johnanthonywilson/CIMG0205.jpg)


My "quick make" Pico de Gallo recipe:
12 peppers; a blend of jalapeño, cowhorn, sweet and hot banana -- but mostly jalapeño
1 large onion, any variety
two cans Rotel diced tomatoes with cilantro & lime juice
two cloves crushed garlic
salt and pepper to taste
Dice all peppers and onion to 1/8" size; blend all ingrediants. Flavor improves as the mix melds together over time...

Given more time, I'll drop the cans of Rotel and use petite diced tomatoes, fresh lime juice, and fresh chopped cilantro.

I'm thinking I'll expand the Chile garden next year...I have better luck with them compared to hops in our hot, humid climate.
 
Title: Re: green chiles
Post by: jaybeerman on November 27, 2010, 07:43:14 pm
Kernel, those are good looking peppers

Gordon, a good roasted tomatillo sauce is one of the finest things life has to offer.

Corky, turkey enchiladas are pretty awesome especially with a good tomatillo sauce.  Btw, I think the chiles/garlic mix looks closer to 70/30, of course it's a mix to taste recipe.

Nic,  chiles make just about any sandwich great.  I’ve been stuck on ham and swiss w/chiles
Title: Re: green chiles
Post by: roguejim on November 27, 2010, 10:08:43 pm
Not knowing what type of chiles you have makes it tough to recommend a recipe, I think.  I was trying to Google a recipe by Diane Kennedy, but came up empty.  Maybe one of these?
http://cookinginmexico.com/2010/04/01/salsa-verde-green-chile-sauce/
Title: Re: green chiles
Post by: cheba420 on November 28, 2010, 03:38:29 am
Take a flank steak and slice a big pocket into it. Take 4-5 whole, roasted, hot NM green chilies (seeds removed) and stuff them with some queso fresco. Marinate the steak in some olive oil, lime juice, salt and spice marinade for an hour or two. Stuff the steak with the cheese stuffed green chilies. Lace the pocket up with a skewer and grill that thing up. 6-8 minutes per side. Keep the lime halves in the marinade and use them to baste the meat while it cooks.

I slice it and serve it with tortillas, rice and black beans.

Es muy bueno!!!
Title: Re: green chiles
Post by: jaybeerman on November 28, 2010, 04:33:14 am
Not knowing what type of chiles you have makes it tough to recommend a recipe, I think.  I was trying to Google a recipe by Diane Kennedy, but came up empty.  Maybe one of these?
http://cookinginmexico.com/2010/04/01/salsa-verde-green-chile-sauce/

I'm sorry; I should have finished the explanation.  As far as I can recall College chiles are a local cross variety that's essentially a half step up or down from Big Jim (might be a cross between New Mexico and Big Jim, New Mexico and Barker, or maybe not).  

Mmm...Chilaquiles (w/ runny yolks).  Funny how something so simple can be so damn good.

Salsa Verde is hard to beat but I've found something I might like better.  I can't quite pin it down but it's a tomatillo and chipotle sauce.  The closest I've been to getting the right flavor was with a Rick Bayless recipe.  I think tomorrow I'll make a batch with green chiles and chipotle.  cheers
Title: Re: green chiles
Post by: jaybeerman on November 28, 2010, 08:25:01 pm
Take a flank steak and slice a big pocket into it. Take 4-5 whole, roasted, hot NM green chilies (seeds removed) and stuff them with some queso fresco. Marinate the steak in some olive oil, lime juice, salt and spice marinade for an hour or two. Stuff the steak with the cheese stuffed green chilies. Lace the pocket up with a skewer and grill that thing up. 6-8 minutes per side. Keep the lime halves in the marinade and use them to baste the meat while it cooks.

I slice it and serve it with tortillas, rice and black beans.

Es muy bueno!!!

Looks good, might make a version of this over coals.  I could see a left-overs sandwich with crusty grilled bread like nic was saying
Title: Re: green chiles
Post by: cheba420 on November 28, 2010, 08:48:45 pm
Take a flank steak and slice a big pocket into it. Take 4-5 whole, roasted, hot NM green chilies (seeds removed) and stuff them with some queso fresco. Marinate the steak in some olive oil, lime juice, salt and spice marinade for an hour or two. Stuff the steak with the cheese stuffed green chilies. Lace the pocket up with a skewer and grill that thing up. 6-8 minutes per side. Keep the lime halves in the marinade and use them to baste the meat while it cooks.

I slice it and serve it with tortillas, rice and black beans.

Es muy bueno!!!

Looks good, might make a version of this over coals.  I could see a left-overs sandwich with crusty grilled bread like nic was saying


Over coals for sure. You want it to taste like fire, not gas!!!
Title: Re: green chiles
Post by: 1vertical on September 18, 2011, 09:39:48 pm
Bump...old topic new post.  Got a 1/2 bushel of chilies today.  1/4 extra hot  1/4 hot (not to me) will be peeling
and preserving chilies...smell so good charring in the basket

(http://i9.photobucket.com/albums/a87/Vertical1/RoastingChilies.jpg)
Title: Re: green chiles
Post by: tschmidlin on September 18, 2011, 10:46:20 pm
Bump...old topic new post.  Got a 1/2 bushel of chilies today.  1/4 extra hot  1/4 hot (not to me) will be peeling
and preserving chilies...smell so good charring in the basket
I'm confused about what I'm looking at.  I see that it's a basket with a bunch of chilies in it.  You rotate it I assume to get uniform charring?  What/where is the heat source?

1/2 bushel of chilies . . . awesome :)
Title: Re: green chiles
Post by: euge on September 18, 2011, 11:09:14 pm
Bump...old topic new post.  Got a 1/2 bushel of chilies today.  1/4 extra hot  1/4 hot (not to me) will be peeling
and preserving chilies...smell so good charring in the basket
I'm confused about what I'm looking at.  I see that it's a basket with a bunch of chilies in it.  You rotate it I assume to get uniform charring?  What/where is the heat source?

1/2 bushel of chilies . . . awesome :)

You light a fire under it or use a brush torch. I did mine a while back in the egg; roasted and peeled 10 pounds which is about 1/4 case. Maybe a bit less. Spread on parchment paper and then covered with saran wrap- rolled up and frozen, I have enough to last though till next year.

No need for the big drum if you don't mind spending some time on the burners of your stove. Gas or electric. Then drop in plastic bag. Peel when cooled. Speaking of chiles- Just roasted and peeled 5 poblano's. Torn into wide strips and layered with salt and macerating in high-quality olive oil. This'll be eaten with pasta or crusty french bread and cheese.
Title: Re: green chiles
Post by: tschmidlin on September 19, 2011, 12:59:02 am
Awesome.  What do you pay per pound for chilies?  I imagine it's a lot cheaper than here, but even here they're not that bad, ~$2-$4 per pound depending on variety.  More for things like habeneros.
Title: Re: green chiles
Post by: 1vertical on September 19, 2011, 01:12:01 am
Tom that is a cell phone pic...just snapped on the spur of the moment.  If you look closely there
is a propane hose in the photo on the lower right hand side of that basket...the basket is motorized
there is a burner on the other side as well...It just spins and the torches char and heat the peppas...
then they bag em up and while they are still hot they cook in the bag and the skin goes slack. You
can then slide the skin off easily when they cool enough to handle.  WEAR NITRILE gloves...!!!~
I bought 40 bux worth which finished out into 5ea. 1 gallon ziploc baggies full....No idea the wieght.

Edit...there is considerable waste when you process them yourself...they are so hard to seperate
from the seed stem end...that you just want to cut off the seed end and deal with the rest. These
were not so thick fleshed...which IMO would be better to deal with...the thin flesh is clingy and
does not seperate well from the seed or the skin as compared to the thick fleshed ones...
Title: Re: green chiles
Post by: tschmidlin on September 19, 2011, 02:31:58 am
Man, that's excellent.  There's no place to get them cooked like that around here, at least as far as I know.

Then again, there's probably no place to get fresh dungeness crab there, so it's a tradeoff. :)
Title: Re: green chiles
Post by: corkybstewart on September 19, 2011, 04:10:46 am
Man, that's excellent.  There's no place to get them cooked like that around here, at least as far as I know.

Then again, there's probably no place to get fresh dungeness crab there, so it's a tradeoff. :)
One of the signature smells around here is that of chilis roasting in every store parking lot.  It's probably like woodfire in some areas, it tells you summer is ending and fall is just around the corner.  This week I have to go and get a bushel.  I'm down to a couple of pounds left from last year, that just won't fly.
I buy mine off the tailgate of a farm truck outside of Artesia NM, about 30 miles from here.  Last year a bushel was $18 roasted, and they have very hot(Barker), hot(Sandia) and Big Jim, which are milder but very thick fleshed and great for rellenos..  Last year's Big Jims were hotter than the medium Hatch chile being sold down here.
Title: Re: green chiles
Post by: jaybeerman on September 19, 2011, 10:11:31 am
Man, that's excellent.  There's no place to get them cooked like that around here, at least as far as I know.

Then again, there's probably no place to get fresh dungeness crab there, so it's a tradeoff. :)

tom, You can get crabs around here  :) (I could point you toward several different clubs but I'm not going with)

vert, is that your roaster?  if so, how cool is that. Man, I can't wait to go get some fresh roasted chiles this year.  It's possible that the smell of chiles roasting is equal to the smell of thowing fresh (are ya happy tom?) hops into the whirlpool. 
Title: Re: green chiles
Post by: 1vertical on September 19, 2011, 12:12:45 pm
Nah not my roaster, that is a tailgater like corky was talking about  ::)
Title: Re: green chiles
Post by: tschmidlin on September 20, 2011, 02:50:37 am
Man, that's excellent.  There's no place to get them cooked like that around here, at least as far as I know.

Then again, there's probably no place to get fresh dungeness crab there, so it's a tradeoff. :)

tom, You can get crabs around here  :) (I could point you toward several different clubs but I'm not going with)

vert, is that your roaster?  if so, how cool is that. Man, I can't wait to go get some fresh roasted chiles this year.  It's possible that the smell of chiles roasting is equal to the smell of thowing fresh (are ya happy tom?) hops into the whirlpool. 

yes :)
Title: Re: green chiles
Post by: jaybeerman on September 21, 2011, 06:24:42 am
Edit...there is considerable waste when you process them yourself...they are so hard to seperate
from the seed stem end...that you just want to cut off the seed end and deal with the rest. These
were not so thick fleshed...which IMO would be better to deal with...the thin flesh is clingy and
does not seperate well from the seed or the skin as compared to the thick fleshed ones...

do they (the tailgaters) mist the chiles with water as they're roasting them?  this seems to be the biggest aid, that and letting the chiles rest for at least a few hours in a sealed bag before you mess with them.  I've had good and bad batches, even when purchasing from my fav roaster
Title: Re: green chiles
Post by: 1vertical on September 21, 2011, 06:40:23 am
jay, they put em in sealed zip locks and marinated there until cooled enough to
handle. I just noticed a bit difference between varieties. The Ex=hot thin fleshed
dawgs were tough to clean and hell you would not want a lot of em anyhow they
are some kind of potent. ;D
Title: Re: green chiles
Post by: euge on September 21, 2011, 07:02:06 am
I let'em cool to room temp in the bag then peel. The trick is to char them quick while the flesh still remains firm. Take too long and they start to lose integrity.
Title: Re: green chiles
Post by: jaybeerman on September 21, 2011, 07:20:08 am
jay, they put em in sealed zip locks and marinated there until cooled enough to
handle.

ah...If I had lime I'd be making a batch of the mexican pesto right now (every time i look at this thread I get the urge).  

I have to go and get a bushel.  I'm down to a couple of pounds left from last year, that just won't fly.

same here.  

I let'em cool to room temp in the bag then peel. The trick is to char them quick while the flesh still remains firm. Take too long and they start to lose integrity.

agreed on all points.

last year one of the workers (from the farm where I buy my roasted chiles) handed me my box of roasted chiles and said, "make sure you let these chiles rest overnight" and then she walked away.  that's the only time I've ever heard that thought and I couldn't get her attention before she walked away.  i'm still not sure what to think of her comment
Title: Re: green chiles
Post by: 1vertical on October 05, 2011, 08:48:57 pm
OH man I went and got 4 more gallon baggies of Mild thick fleshed fresh roasted chilies...
then I made some green chili to die for good.  The stuff just rules for good eatin. Lots of
scoleville units ..just rules. ;)
Title: Re: green chiles
Post by: euge on October 05, 2011, 08:54:22 pm
I can't stop eating them! :D
Title: Re: green chiles
Post by: 1vertical on October 05, 2011, 10:36:34 pm
I can't stop eating them! :D
It'll test yer metal!
Title: Re: green chiles
Post by: corkybstewart on October 06, 2011, 12:19:28 am
A buddy came over for our Oktoberfest with a big bowl of chopped green chile.  It didn't get eaten Saturday because there was so much food, but right now some leftover brisket is simmering in the last of it.  Brisket fajitas are on the menu.  last night I used the last of the smoked chicken for green chile chicken enchiladas.  I love this time of year.
Title: Re: green chiles
Post by: 1vertical on October 06, 2011, 01:02:13 am
 ;D   :o    :o    :o  

(http://i9.photobucket.com/albums/a87/Vertical1/GreenChili2011.jpg)

Edit: Pawtuckett matt...check the countertop... ::)