Green Chile Recipes and Notes

These can also be found on the recipes page.

Green Chile Recipes: Green Chile MeatloafGreen Chile Enchiladas.

The meatloaf is pretty straight forward. It is a variation on the one italian-esque version my mom makes. The bacon is key. It keeps everything moist and wonderful, and, of course just makes it better. Everything is better with bacon.

The enchilada recipe contains a to die for sauce that goes well on everything from salad to chips. The amounts are not given because they can change to reflect how much money you have for dinner that night (shrimp are expensive; that was my limitation), how many people you are trying to feed, and your taste buds. I made a 13×9 pan with about 1 1/4 pound unpeeled shrimp to start, and a big (1 lb) block of pepperjack. Justin and I ate like royalty, and we had 3 lunch portions left over plus some extra filling that I put into a ramekin, doused in sauce, covered with a tortilla, baked, and ate with a spoon. It was delicious.

Something else to keep in mind when making these recipes is that chiles of all kinds can vary greatly in heat and skin texture. Wash wash wash your hands when you handle them. Colorful anecdote to illustrate my point: In college, Justin had cut up six or seven jalapeños, rinsed his hands, and rushed to the gents.’ He came out with a pitiful look on his face. He had not used enough soap or done a thorough enough job washing his hands. Don’t be sad like he was. 🙂 Get under your nails and between your fingers. Do not, under any circumstances, rub your eyes. Capsaicin, the compound that makes peppers hot, is the active ingredient in pepper spray (go figure), and can cause PERMANENT damage to your eyes, skin, and mucosal membranes. There is no way to know how hot a chile is. So. Be careful.

As far as skin texture goes, green chiles are often more flavorful and easier to eat when roasted. Cookbooks will tell you to use the burner of your stove to char the skin and slip it off. Do not do that. It will take forever, you will waste gas, and end up frustrated. Put them on a pan and leave them under the broiler for about 5 minutes per side, then dump them in a bowl and cover them with plastic wrap. Use the faucet to help you strip off the skin. Don’t worry if they shred a little. You can’t make rellenos with them, and in any worthwhile recipes you are just going to chop or shred them anyways.

One last note: try not to forget the caramelized onions. They are the academy-award winning supporting actress in the enchiladas. They add more than I thought they would, and would be nicely complemented by (frozen cut) corn or (left over) roasted carrots if one wished to add more nutritious vegetables to the mix.

I hope you guys enjoy. 🙂

Welcome / Green Chile Week+ / Etc.

I’m very glad this blog is finally up and running. Welcome, readers! In other words: Welcome, Mom and Rod and Zsazsa!

About two weeks ago I stopped at Whole Foods to pick up dinner. Upon entering I found a 1.9 bushel box of HOT green chiles. In other words, it was a ten pound box of heat, spice, and wonder for less than a Hamilton. So I purchased it and brought it home. Then the chiles sat there while I went out of town for a week. Then I came home and started playing with them. I had to throw some away as they had gotten mushy, but it was ok. I had roughly 8 lbs. left. In about ten days, green chiles were a major ingredient in six dinners. List as follows.

1. The first night, Justin and I had green chile and shrimp enchiladas. They were quite tasty.

2. Two nights later, Nikki came over and we had green chile and chicken enchiladas. She wasn’t a huge fan of the roasted chile I made her try. Apparently she got a “hot” one, and had to down a glass of milk to keep from spontaneously combusting. Thank heaven she remembered her Lactaid or the night would have been a disaster.

3. On Monday, with our new friend Rochel over, we were supposed to have chiles rellenos. Instead, we had shrimp wrapped in green chiles, battered, fried, and smothered in cheese, green salsa, and yummy sauce. In other words, we had “WhyDidn’tYouTellMeYourFriendWasComingAt7-BecauseNowIts6-AndYouKnewAt3!-IAmBeyondFrazzled-TheChilesHaveShreddedUnderTheBroiler-NoChilesRellenosTonightSeñor-IWillHaveToCallForPIzzaIfICan’tThinkOfSomethingElseSoon-IHopeThisPoorGuyIsAGoodEater-Whatever-WhenInDoubtDeepFryItAndWalkAway.” It was good fun. Rochel was a good sport about everything, and despite my initial misgivings, the little shrimp and chile poppers turned out well. I ate several. The evening itself was a great success. I liked Rochel a lot. We all had a frank discussion about spirituality, which is interesting with a first-time dinner guest. We watched professional wrestling, and then Rochel went home with the advice to check out either Second Baptist or First UU on Sunday morning. We went to UU and listened to a hilarious sermon that included a hot pink cast, QT gas stations, and Precious Moments figurines. Rochel’s GPS failed him on his way to Second. I am going to volunteer to go with him next weekend so he won’t have to go alone.

4. Steak Smothered in green chiles with rice and salad.

5. Jambalaya and green chile vegetable medley.

6. Green Chile Meatloaf.

7.  Coming Soon: Green Chile Macaroni and Cheese, Chicken Stuffed with Green Chiles, Some Tasty Main Dish and Green Chile Cornbread

For your viewing pleasure, I thought I would post a picture from my recent trip to the northern states.

Nebraska Pic

Welcome to Nebraska, My Texan Friend!

I had a marvelous time up there. Really I did. Everyone was really nice, and the weather was perfect. High eighties, sunny, slight breeze… I had a great time. 🙂

Recipes are going to go up somewhere else. I don’t know where yet. I also have not figured out how exactly to write them down. I am not a measure-er, and I don’t want anyone to come down on me for posting useless recipes that say things like, “Add some cumin.” The last thing I want in my email are hostile notes asking, “Just how much is ‘some’ cumin? That’s not an accepted measurement.” I think some is roughly a teaspoon. A bunch, for spices anyways, is usually around a tablespoon, and a little bit is usually less than a half teaspoon. I think. My family doesn’t really measure, either. I mean, we do if it needs to be measured, or if trying something new and we are having guests that night. Well, unless you’re me. The hostess-with-the-mostess gene seems to have died out with me. See above story about our poor guinea pig guest for proof.

I shall sign off now. It is getting very close to day time. The only reason I was up at all was because I woke up for no reason, and when I stepped across the hall to the ladies’ room SoCo came flying by out of nowhere and scared me into a state of wired frustration. Quite the productive vanishing hour.