Hatch Chile Season in Full Effect

Hatch Chiles are truly a marketing marvel of modern times. Typically, from around the beginning of August through the end of September, you will see many of your local stores featuring the mild New Mexican chile pepper, and many of them will offer free roasting as well.

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I was lucky enough to be the recipient of a “Hatch bag” from the Lazy Acres Natural Market in Mission Hills (on Washington Street, if you’re in San Diego). It’s a wonderful natural foods market, and they make a ton of their own products. I was given a bag not just of the chili peppers themselves, but a plethora of items made with Hatch chiles.

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That’s pie, cornbread, wine, crackers, cheese, cream cheese, beef patties, orange juice, guacamole, cream cheese, fiesta mix, and of course, some Hatch chiles, both fresh and roasted. Wow! Who knew they even made Chile Wine? (Not me.)

The first thing I did was grate up some of that Hatch chili cheddar cheese, and I used it in my Sunday meal prep to spice up my breakfast casserole.

The recipe for the casserole is wicked simple: the crust/bottom layer is crumbled up biscuits, then cooked sausage with mushroom and onion, then scrambled egg mixed with a can of condensed cream of mushroom soup. Top with cheese and bake til done, like 30 minutes on 400 degrees.

 

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Next, I used the Hatch chili cream cheese and the grated Hatch chile cheddar cheese, plus ranch dressing and chicken breast, to make this amazing little snack.

If you’re ever stuck needing a quick, easy, potluck dish, or just a regular appetizer or snack, this is for you. Simply mix the chicken (canned or fresh/cooked) with ranch and cream cheese, then top with grated cheese and bake until bubbly. This is a very versatile  – the original recipe is buffalo sauce and regular cream cheese instead of Hatch-flavored cream cheese and cheddar cheese – and will be an instant crowd-pleaser.

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I also used the spicy orange juice (I was too chicken to drink it) in my Instant Pot to make some delicious ribs … just cook the ribs (on their side, like pictured below) on a rack inside the pot, pressure cook on high pressure for 25-30 minutes (and natural release), and then finish off on the grill or under a broiler with your favorite BBQ sauce. You won’t be disappointed!

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I also used the cornbread for a few dishes … it was a perfect accompaniment to the sweet taste of the Mississippi “Coke” Roast I also made in my Instant Pot.

Coke Roast is one of those recipes that sound really crazy when you read the ingredients, but you know it’s for real as soon as you taste it. This particular insanely easy and fast Instant Pot recipe is a pork loin (or beef chuck roast, but I think the pork is more tender), a can of Cola-Cola, a stick of butter, half a jar of pepperoncinis (with the juice), a packet of ranch dressing mix and a packet of au jus gravy mix. Pressure-cook for about 30 minutes with natural release, and serve over something spicy.

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I used the Hatch chile cream cheese and cheddar cheese for variations on a few of my favorite recipes. In addition to the chicken-cheese dip, I also made one of my favorite side dishes with a spicy twist.

These onions are usually made with Asiago cheese … simply wrap a slice of bacon around a half an onion, then add broth, cream, and roast until tender. Then add a bunch of grated Asiago cheese on top. I followed this same recipe but added Hatch cheddar instead of Asiago. It doesn’t have the same funky Asiago flavor, but the spiciness certainly made up for it.

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I think my favorite item in the bag was the delicious beef patties … they were clearly handmade, stuffed with cheese and lots of chunks of Hatch chiles, and the meat was very tender and fresh.

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I served the burgers on cauliflower sandwich thins with ketchup, mustard and mayo, and topped it with some sautéed mushrooms and fresh Hatch guacamole from the Hatch bag.

It was EPIC.

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What’s your favorite Hatch chile recipe? Let us know in the comments and your recipe might be selected for our Hatch feature next summer!

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Summer Favorites

If you are a regular reader of this blog, thank you.  Sometimes my daily or weekly food projects aren’t much more complicated than “hey, I smoked this tasty chicken,” so I don’t always do a full blog post on everything I make. I do not post often enough, so I thought I would remedy that by sharing with you some of the foods that have been pleasing crowds at Casa de Starbright all spring and summer long.

Also, if you are so inclined, I encourage you to check the links on the right of this page and follow me on Facebook, Pinterest, and Twitter, which are updated far more often.

First up is the old standby: beer-can chicken. I do this all the time. It takes only a couple of hours to smoke, and every time it’s perfectly juicy and tender. if you have a vertical smoker like I do, you don’t even need one of those fancy racks … just manipulate an empty aluminum can snugly into the inside the bird, make sure you can see the tab through the top (see picture below) and then when you set the whole thing on your smoker you can work the chicken’s legs around so it’s sitting up on the can. Then you fill up the can with the liquid of your choice (pretty much anything except really strong liquor as that will just be a fire hazard), coat the outside with a dry rub and a bit of oil, and smoke it til the internal temperature is at least 160.

beer can chicken

This is the chicken I smoked on the Fourth of July, alongside a homemade pastrami brisket (just a corned beef brisket coated in brown sugar, black pepper, coriander and paprika, and then smoked), and a foil packet full of garlic, onions and other items.

I usually have a packet of something random smoking alongside of my meat. If I have a few extra cloves of garlic or jalapeno peppers, those will always get smoked. Sometimes if I have a huge surplus of onions or other fruits I will smoke those for a BBQ sauce, and sometimes I will also smoke the sauce ingredients with the meat the sauce will be used on, which is always delicious.

Here, I smoked a nice rack of baby back ribs … this is the “after” photo when they came off of the smoker, and before smoking they only had a very basic dry rub. On the top rack of the smoker I had a few small foil packets, containing red onions, whole heads of garlic, and two ripe peaches.

baby back ribs

After about an hour I took the fruit, onions and garlic off the smoker, and put it all in a pot on the stove with a large can (14 oz.) of crushed tomatoes, 2 cups apple cider vinegar, 2 tbsp. kosher salt, 2 tbsp. brown sugar, and 1 tbsp. each of black pepper, oregano, paprika, cumin and chipotle chili powder. The smoked peaches and onions had the same smoky flavor as the ribs, so it wasn’t too sweet, and the sauce complimented the meat perfectly.

ribs with peach BBQ sauce

And a couple of days later on some BBQ chicken breasts, served with roasted corn and some warm greens.

peach BBQ sauce with chicken

Of course, one cannot forget the cocktails! Homemade tepache is getting to be one of my favorites … it’s so simple, it’s delicious and unique … and it impresses the hell out of your friends when you tell them you just made your own alcohol.

tepache

Check out my first blog post here about tepache, back when I was just discovering it, but know that this is just as adaptable as any fermented drink like beer or kefir … adapt it to your tastes and style. I’ve tried it with a whole pineapple (you can re-use that boozy fruit later) or just the core and peel, and I’ve also added whole peaches to the mix. Te-peach-e is definitely something you should try.

I’ve also tried making it in my Korean fermenting crock, and lately with my new Farmcurious airlock cap set (see below), and if you are into fermenting at all, I would definitely recommend one of these cap sets. It makes fermenting anything really simple.

tepache fermenting

Of course man cannot live by meat and boozy fruit alone, so we must also make somewhat healthy snacks. I guess. Sorta healthy. It has fruit in it.

I subscribe to a number of websites wherein people send me samples of things. Like, all the time. At any given moment I have no less than a dozen sauces, glazes, toppings, jams, jellies, pickles, and various other things in jars, most of which I have not made myself. One of those jars happened to contain a salted caramel sauce for desserts, so I decided to see what it could do with some grilled fruit.

Grilled fruit skewers

Pineapples and blueberries happened to be both ripe and in my kitchen, plus a single slightly underripe peach. They made very lovely skewers, and were topped with the salted caramel glaze right at the end for a little extra sweetness. It was perfect.

Grilled pineapple and blueberry skewers

I also got to enjoy a number of awesome food festivals so far this summer, including a Greek festival  … where I may or may not have bought a hunk of homemade feta cheese the size of my head. There were no witnesses who are talking. However, I did entertain my guests with many, many, many feta cheese dishes for the next few days, including this  … well, can you even call this a “recipe” or a “dish”?

Slice a watermelon. Crumble some really good feta on top. The end.

watermelon feta

Seriously, that’s really all there is to it, and I could totally eat that entire plate right there. The slightly salty flavor of the feta is so perfect with the melon. I have also seen a number of variations on this dish, but all of them seem way too complicated to me. One called for freezing the slices of feta, then coating them in breadcrumbs and frying them, then serving those fried cheese squares in the most picturesque, Pinterest-worthy plating with the perfectly molded hunks of watermelon you’ve ever seen.

However I am a simple girl. Like my adorable niece right here. All she needs is some fruit to match her outfit, and look at that smile! She doesn’t even need the cheese! (But don’t omit the cheese unless you are also a baby.)

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This summer, I also started cooking with orzo for the first time, and I think it is going to be my go-to starch for cold salads from now on. Orzo is actually made of barley, so it’s extremely healthy for you. It also cooks up in no time, chills really quickly, too, and then takes whatever flavor you give it. And it holds its own with hearty veggies. What more can you ask for?

Orzo salad

This tasty salad is a 1-lb packet of orzo, boiled about 6 minutes in salted water, then cooled, and tossed with extra virgin olive oil, balsamic vinegar, green peas, diced carrot, sautéed yellow squash, sliced red onion, and bits of leftover pastrami.