Salsa Spiced Squash

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This basic recipe can be used for a variety of vegetables, including corn, green beans, carrots, or eggplant. You can even try a different salsa for a new taste.

Ingredients

•    2 teaspoons olive oil
•    1 large onion, cut in slivers
•    2 garlic cloves, minced
•    1 green bell pepper, seeded and sliced
•    2 small zucchini squash, julienned
•    2 small yellow squash, julienned
•    1 cup tomato-based salsa
•    1 teaspoon dried oregano
•    Freshly ground black pepper

Instructions

Heat the oil in a large skillet and sauté the onion, garlic, and bell pepper for 2 minutes to soften. Add the squashes and continue to cook over a medium-high heat until the squash is tender.
Add the remaining ingredients and simmer for 5 minutes or until heated through.

Roasted Garlic and Chipotle Mashed Potatoes

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These potatoes are very high in flavor and lower in fat than the traditional ones. I sometimes leave the skins on the potatoes for extra taste.

Ingredients

  • 4 to 6 garlic cloves, unpeeled
  • 1 teaspoon olive oil
  • 2 chipotles en adobo
  • 2 large Idaho potatoes, peeled and cubed
  • 2 tablespoons butter
  • ½ cup low-fat milk
  • 1/4 cup plain yogurt
  • Salt and freshly ground black pepper to taste
  • Garnish: Freshly ground Parmesan cheese

Instructions

Preheat the oven to 350°F.

Rub the garlic with the oil and wrap in a piece of aluminum foil. Roast in the oven for 30 minutes or until soft. Cool and squeeze the cloves out of the skins, then mince.

Place the chiles with a little of the adobo sauce in a blender or food processor and puree until they are smooth.

In a saucepan, cover the potatoes with cold water and bring to a boil. Reduce the heat slightly and cook for 30 minutes until they are tender. Drain the potatoes well.

Place the potatoes in a large mixing bowl along with garlic, butter, milk, and yogurt. Beat until smooth and creamy, adding more yogurt or milk if necessary. Gently stir in the chile and season with the salt and pepper.

Garnish with the cheese and serve.

Chiles Chipotles Stuffed with Plantain

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The final result of this stuffed chile salad is the pleasantly contrasting flavors of the sweet stuffing, the smoky chiles, and the tangy vinaigrette. Piloncillo is unrefined, dark brown sugar that is sold in Mexico in cone shapes, and you can purchase it in Latin American markets.

 

Ingredients

 

  • 1 quart water
  • ¼ cup piloncillo or brown sugar
  • 30 large dried chiles chipotles
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ¼ cup cider vinegar
  • ¾ cup olive oil
  • ½ teaspoon freshly ground black pepper
  • ¼ cup corn oil
  • 1 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 1 cup tomato, peeled, seeded, and chopped
  • 2 cups cubed plantain (1/4 inch cubes)
  • ¼ cup of grated piloncillo or brown sugar
  • 5 ounces fresh goat cheese
  • 2 cups of flour
  • ½ teaspoon salt
  • 7 eggs, whites and yolks separated
  • 2 cups corn oil
  • Mixed lettuce

 

Instructions

In a pot, combine the water with the piloncillo or brown sugar and bring to a boil until the sugar is completely dissolved. Turn off the flame, add the chiles and soak for 20 minutes until soft. Make a small slit in the chiles, remove the seeds and veins carefully and let the chiles drain. Set them aside.

To make the vinaigrette, combine the sugar, salt, vinegar, olive oil, and pepper in a jar and shake well. Set aside.

Heat the corn oil in a skillet and sauté the onion and garlic. Add the tomatoes and simmer for 15 minutes. Stir in the plantains and the piloncillo or brown sugar and simmer until the plantains are completely cooked. Simmer, stirring well, until a soft paste of all the ingredients has been obtained. Remove from the stove, mix with the cheese and stuff the chiles chipotles.

Roll the stuffed chiles in the flour and salt, then shake off the excess flour. Beat the egg whites until stiff, add yolks, and beat until a batter forms. Heat the 2 cups corn oil in a heavy pot, dip the chiles in the batter, then fry them quickly until they are a light golden brown.

Serve one or two chiles on a bed of mixed lettuce with the vinaigrette over the top.

Enchiladas Verdes con Chile Pasado

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Here’s the recipe we served to our friends in Italy. In parentheses are the Italian ingredients we used as substitutes. I have adjusted the recipe to serve four to six. Serve with refried beans and guacamole.

Ingredients

  • 2 large chicken breasts

  • 1 cup chicken stock

  • 2 cups cream

  • 6 ounces cream cheese (mascarpone)

  • 3/4 cup finely chopped onions

  • 1 ½ ounces chile pasado, reconstituted to make about 1 ½ cups, chopped

  • 5 teaspoons minced cilantro (Italian parsley)

  • 1 egg

  • 1 ½ teaspoons salt

  • 1/4 teaspoon freshly ground black pepper

  • 3 tablespoons vegetable oil

  • 12 corn tortillas

  • 1/3 cup freshly grated Parmesan cheese

Instructions

Place the chicken breasts and the stock in a pot and bring to a boil. Reduce the heat, cover the pot, and simmer for 20 minutes. Remove the breasts and reserve the stock. Remove the skin from the breasts and shred the meat into small pieces. In a bowl combine ½ cup of cream, the cream cheese, shredded chicken, and the onions and mix well with a wooden spoon.

Place the chile pasado in a blender and add the cilantro and 1/4 cup of the reserved chicken stock. Blend at high speed to form a smooth paste. Add the remaining 1 ½ cups of cream, the egg, and the salt and pepper and blend briefly. Remove the puree to a bowl.

Preheat the oven to 350 degrees F. In a skillet, heat the oil until hot. Using tongs, fry each tortilla in the oil for about 5 seconds a side so they are soft. If you overcook them, they will be tough. Drain each tortilla on paper towels. Place each tortilla on a plate and put about 1/4 cup of the chicken mixture in the middle. Smooth it out and roll up each tortilla into a thick cylinder. Place in a 8 by 12 inch glass baking dish, seam side down. When all of the tortillas are placed in a single layer, cover them with blended chile pasado puree and top with the Parmesan cheese.

Bake for about 15 minutes or until the cheese has melted and the enchiladas are slightly browned on top. Serve immediately.

Spicy Pasta Cambozola

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This is a fun dish to prepare and to watch. This dish is good to make when you have your friends over for dinner.

Ingredients

  • 1 cup mushrooms, sliced
  • 1 bunch asparagus tips
  • 1 tablespoon chipotle in adobo sauce
  • 1 tablespoon fresh minced garlic
  • 2 ounces brandy
  • ½ cup heavy cream
  • ½ cup Cnampignon Cambozola cheese, diced (remove rind)
  • 2 cups cooked pasta

Instructions

In a pan, saute together the mushrooms, asparagus, chipotle, and garlic until a garlic aroma is noticeable. Add brandy and flame for about 15 seconds. Add heavy cream to extinguish and cheese and bring to a boil. Add the pasta, stir well and remove from heat. Allow 5 minutes for the dish to cool and thicken.