Ethiopian Green Chile Paste (T iqur Qarya Awaze)

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This is the green chile counterpart to Ethiopian Berbere, but there are some differences.  It’s green, it’s much milder, and instead of placing it in stews, it’s a condiment or dip for breads and meats.

Ingredients

  • 2 bell peppers, seeds and stems removed, chopped
  • 3 jalepeno chiles, seeds and stems removed, chopped
  • 1/2 tablespoon garlic
  • 1 tablespoon minced ginger
  • 1/4 cup vegtable oil
  • 1/4 cup cilantro or Italian parsely
  • 1/2 teaspoon Holy Basil
  • Water as needed

 

Instructions

In a skillet, combine the bell peppers, jalapenos, garlic ginger and oil, and saute until the bell peppers are tentder, about 15 minutes.  Drain the oil off and place the peppers in a blender.  Add the cardamon, cilantro, holy basil and puree.  Add enough water to make a thin paste.

White Cheese and Tomato Salad

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Egyptians call any dish of raw vegetables a “salad”even though we would call this a dip or spread.

Ingredients

  • 8 ounces feta cheese
  • 2 teaspoons olive oil
  • 2 teaspoons lemon juice
  • 2 teaspoons minced serrano chile
  • 2 tablespoons minced parsley
  • 1 large tomato, finely diced

Instructions

Mash the cheese, oil, lemon, chile, and parsley together with a fork.  Fold in the tomato.  Spread the mixture out on a serving plate and serve with pita toast points, crackers or other crisp bread.

West African Banana and Chile Fritters (Kaklo)

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This is one of the more unusual vegetarian African appetizers.  Note the combination of bananas, chiles, and ginger which make for a sweet and spicy taste.

Ingredients

  • 2 bananas
  • 1 small onion, chopped
  • 1 tomato, chopped
  • 1/2 green chile pepper, such as jalapeno, stem and seeds removed, minced
  • 1/2 teaspoon salt
  • 1 teaspoon grated ginger
  • 1 cup flour
  • 1/8 cup water
  • Peanut oil for frying

Instructions

Peel the bananas and mash.  Add chopped onion, tomato and chile pepper and mash again.  Add the salt and ginger.  Mix flour and water, then add mash and stir well.  Heat the oil until hot enough for deep-frying.  Drop mixture half-teaspoonful at a time into oil and fry until golden grown.  Ball shoul be crisp on the outside, but soft on the inside.  Served as hot or cold snack, or hot with a main dish.

Colleen’s Supreme Sauce

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This is a basic barbecue sauce for pork or beef or to use as a base for your own creations! It could be either served warmed as a table sauce or brushed on the meat during the last 30 minutes or so of smoking.

Ingredients

  • 8 tablespoons (1 stick) unsalted butter
  • 1 yellow onion, chopped (about 2 cups)
  • 4 cloves garlic, chopped (about 1 tablespoon)
  • 1/4 cup Worcestershire sauce
  • 1/3 cup fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon coarse kosher salt
  • 2 tablespoons hot Hungarian paprika
  • 2 cups ketchup
  • 1 (8-ounce) can tomato sauce
  • 1 1/2 tablespoons Old Bay seasoning
  • 1/4 cup cane syrup
  • 1 whole tomato, seeded and finely chopped
  • 1 (12-ounce) can beer
  • 1/2 cup dark brown sugar, firmly packed

Instructions

Melt the butter in large heavy pot over medium heat. Add the onion, garlic, Worcestershire sauce, lemon juice, pepper, salt and paprika. Cook, stirring, until the onion is softened, about 5 minutes. Whisk in the remaining ingredients. Simmer at low heat, uncovered and stirring occasionally, for an hour.

The Ultimate Green Chile Cheeseburger

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By Gwyneth Doland

 

In New Mexico, a hamburger isn’t worth eating until it’s crowned with strips of freshly roasted green chile and gooey melted cheese. In late summer and early fall, when the chiles harvest comes in and vendors set up gas-fired roasters in dirt lots and grocery store parking lots, the sweet, pungent aroma of green chile fills the air and tells us: It’s time to make green chile cheeseburgers!

The ultimate green chile cheeseburger is cooked over a hot charcoal fire. I like to add a couple of small chunks of pecan or mesquite wood to the lump charcoal in my grill. The wood infuses the meat with a slightly smoky flavor that’s a perfect match for the roasted green chile.

This is a simple recipe, so the ingredients really matter; Using freshly ground beef makes a difference you can taste. Ground chuck that’s 85 percent lean delivers excellent flavor and the coarse grind helps keep the patty from becoming too dense. Ask your butcher to coarsely grind some chuck for you, or do it yourself at home with a meat grinder.

To get the most out of the experience you can roast your own fresh green chiles on the grill before cooking the burgers. Pick a handful of long, tapered green chiles (called New Mexico or Anaheim peppers at the market), put them on the grill grate over a hot fire and turn them with tongs until they’re lightly charred all over. Put the chiles in a stainless steel bowl, cover it with plastic wrap and let the chiles steam for a few minutes. When they’re cool enough to handle, simply wipe the charred skins off.

The flavor of freshly roasted green chiles mingling with a charcoal grilled burger is what we love about New Mexico, and it’s what keeps visitors coming back again and again.

Ingredients

  • 1 1/2 pounds fresh, coarsely ground chuck (85 percent lean)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 soft buns
  • 4 roasted and peeled green chiles, stemmed, seeded and cut into strips
  • 4 slices American cheese
  • Iceberg lettuce leaves
  • Tomato slices
  • Optional: ketchup, mustard and/or mayonnaise

Instructions

Preheat a charcoal or gas grill to medium hot.

 

In a large bowl, combine the ground beef with salt and pepper and gently form the mixture into 4 wide, flat patties. Do not squash the patties!

 

Grill the burgers until they reach the desired level of doneness. On a cooler part of the grill, brown the buns slightly.

 

When the burgers are almost ready, top them with the green chile strips and American cheese slices, allowing the cheese to melt. Arrange the diced tomato and shredded lettuce on the bottom buns, then top with the burgers.

 

Serve with homemade french fries.