Red Chile Rub

Red Chile Rub

Dave DeWitt Recipes Leave a Comment

Ancho chiles are the dried version of the poblano pepper. They are also the sweetest of the dried chiles. Here ground ancho chile is mixed with toasted spices to produce a favorite rub. It has even found its way into Red Chile & Lime Shortbread Cookies (see recipe).

Ingredients

Ingredients
1 tablespoon cumin seed
1 tablespoon coriander seed
1 tablespoon red chile flakes
1 tablespoon ancho chile powder
1 tablespoon kosher salt
1 teaspoon sweet paprika
1 teaspoon garlic powder

Instructions

Toast the cumin seed, coriander seed, and chile flakes in a small skillet on the stovetop for about 5 minutes, or until fragrant. Remove from the heat and allow to cool.

Transfer the toasted spices to a spice grinder along with the chile powder, salt, paprika, and garlic powder. Grind for 15 to 20 seconds, until the spices are completely ground. Transfer to an airtight container until ready to use.

Mulberry Ice Cream

Dave DeWitt Leave a Comment

Thanks to Jeff Gerlach for this great basic ice cream recipe, to which we have added mulberries as the fruit of choice. You will need an ice cream maker for this one, but the result is worth it. Note that mulberries are naturally sweet, so you may want to taste them to determine how much sugar to add, if any. This is a very forgiving recipe, so feel free to improvise. Warning: All of the tongues of the diners will be stained purple.

Ingredients

  • 1 cup half and half

  • 1 cup whipping cream

  • 4 egg yolks

  • 3/4 cup sugar (optional or to taste)

  • 2 cups pureed mulberries (strained for a smoother ice cream, if desired)

Instructions

In a saucepan, heat the half and half, taking care not to boil. In a bowl, whisk together the whipping cream and the egg yolks. Slowly pour the heated half and half into the egg yolk mixture and whisk until smooth. Return this mixture to the saucepan, add the sugar, and cook over medium heat, stirring continuously until the mixture coats the back of a spoon, about 5 minutes. Remove from the heat and allow to cool for 30 minutes in the refrigerator.

Add the mulberry puree, mix well, and process in the ice cream maker according to the manufacturer’s instructions.

Blue Corn Fettucine with Chorizo and Smoked Chicken

Dave DeWitt Recipes Leave a Comment

This recipe was served at the Spoon River Charcuterie in Charlotte, North Carolina. At Spoon River, John Wysor, says, “We smoke our own bacon and chicken, and we make about five kinds of chorizo, including a chorizo borracho, made with Jose Cuervo Tequila, that we use in this dish. Any flavorful Mexican-style sausage will be wonderful, however, and smoked turkey can be used in place of the chicken.”

Ingredients

  • 10 ancho chiles, stems and seeds removed

  • 1/4 pound smoked slab bacon

  • 1 12-ounce package blue corn fettuccine

  • 1 1/2 cups chopped onions

  • 2 tablespoons chopped garlic

  • 1 teaspoon ground cumin seeds

  • 1 teaspoon dried oregano

  • 1/4 cup tequila

  • 3 cups chicken stock or water

  • 1 pound ripe tomatoes

  • 1/2 pound Mexican-style chorizo, in links

  • 1/2 pound smoked chicken meat, chopped or shredded

  • 1 or 2 cups grated queso blanco or Monterey Jack cheese

Instructions

Place the anchos on a baking sheet in a 200 degree oven for about five minutes until you can smell them roasting. Take care that they do not burn.

Saute the bacon in a saucepan over medium heat until it renders some of its fat. Add the onions and garlic and cook until the onions are soft. Add the cumin and oregano and cook for three minutes, stirring. Add the tequila and the stock or water and bring to a simmer. Add the roasted ancho chiles, remove from the heat, and steep for five or ten minutes. Cut the tomatoes in half and roast them in a heavy skillet, cut side down, over medium heat, until blackened.

Puree the ancho mixture with the tomatoes in a blender or food processor until quite smooth, stopping to scrape down the sides of the blender and adding more liquid as needed. Return to the sauce pan and simmer for about 1/2 hour. The sauce should be smooth but not too thick. Add more liquid as needed.

Add the chorizo, taking care not to boil the sauce at this point, lest the sausage burst. Simmer about twelve to fifteen minutes, remove the sausage, slice it, and return it to the sauce, along with the smoked chicken, and simmer 5 to 10 minutes more.

Cook the pasta according to the instructions, drain it, and divide it between four plates. Ladle the sauce on top and garnish with the grated cheese.

The Chili con Carne Project

The GREAT Chile Project, Part 11: The Hormel/Gallup Poll Chili Survey

Fiery Foods Manager Chili con Carne Leave a Comment

by Dave DeWitt Bonus Part 11:The Hormel®/Gallup Poll Chili Survey Results     Recipe Tangy Chicken Chili The Great Chili con Carne Project Index   In order to determine American preferences for chili, the Gallup Organization, sponsored by Hormel® Foods Corporation, conducted 1,003 telephone interviews with a national sample of adults age 18 and over during the period of May …

Getting firm Peppers with Pickling

system Cooking Leave a Comment

Dave:I am having trouble getting firm pickled peppers. I am following the recipes exactly but to no avail. Could you please give me some clues as to the possible problems. I have found references to causes for soft pickled cucumbers, but not peppers. Also, spoilage is not a reason. This is their state immediately following the processing.Thank you,Sandy A., Alberta, …