red-chile-scallops

Red Chile Scallops with Cool Mango-Mint Salsa

Dave DeWitt Recipes Leave a Comment

First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy. When served, the scallops should look like they have been dusted with confetti, so when making the salsa, be sure to finely dice all of the vegetables.

Ingredients

Equipment: Cast Iron Grid
Set the EGG for direct cooking with the Cast Iron Grid.
Preheat the EGG to 500 degrees F.

Ingredients

Mango-Mint Salsa:
3/4 cup diced fresh mango
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup thinly sliced scallions
2 tablespoons finely chopped fresh mint
1 clove garlic, crushed
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1 pound large sea scallops (12)
2 tablespoons Red Chile Rub (see recipe)

Instructions

Using a wooden spoon, combine the mango, bell pepper, red onion, scallions, mint, garlic, lime juice, olive oil, honey, salt, and pepper in a small bowl and stir well. Set aside.

Season the scallops generously with the chile rub and place on the Grid. Close the lid of the EGG and grill the scallops for about 2 minutes on each side, or until golden and lightly cooked. Transfer the scallops to a platter.

To assemble the dish, place 3 scallops on each plate and top with 1/4 cup of the salsa. Serve immediately.

Seared Chipotle and Garlic Venison (600x450)

Seared Chipotle and Garlic Venison

Dave DeWitt Recipes Leave a Comment

Game is turning up more and more in many fancy restaurants because, like venison, most of it is low in fat and has about half the calories of most cuts of beef, pork and lamb. All game available from butchers is farm raised and is not as “gamey” as wild meat. Because venison is so low in fat, often the cook needs to add additional oil or fat during the cooking. It is best cooked rare or medium-rare. If you can find it, you can substitute elk for the venison.

Ingredients

Smoky Chile Marinade
4 dried chipotle chiles
1 cup hot water
8 cloves garlic
½ cup chopped onion
1⁄3 cup olive oil
½ cup dry red wine
2 tablespoons red wine vinegar
2 teaspoons Dijon-style mustard
2 teaspoons brown sugar
2 teaspoons ground chile de arbol or other ground hot chiles
1 teaspoon Worcestershire sauce

The Venison
4 venison steaks or substitute beef steaks, 1 inch thick

Instructions

Cover the chipotle chiles with hot water and soak for 30 minutes to soften. Drain and remove the stems and seeds from the chiles.

Sauté the garlic and onion in the oil until soften. Allow to cool. Place all the ingredients, except the venison, in a blender or food processor and puree until smooth.

Place the meat in a nonreactive pan, cover with the marinade and marinate, covered, for 2 hours in the refrigerator.

Grill over a medium fire, basting frequently with the marinade and turning often, for about 16 minutes, until rare or medium rare, internal temperature at 150 degrees F. Slice one of the steaks open to check for doneness, if you wish.

Steaks with Chipotle Potatoes

Chimayó Chile Steaks with Chipotle Potatoes

Dave DeWitt Recipes Leave a Comment

From the little village of Chimayó, New Mexico comes what many chileheads consider to be the finest tasting red chile. We use it in our enchilada sauces and for making rubs such as this one. The smoky taste of the chipotle potatoes is a nice complement to the grilled steak. Serve the steak and potatoes with mixed green and yellow snap beans and jalapeño cornbread.

Ingredients

Chimayó Rub
2 tablespoons New Mexico ground red chile,
Chimayó preferred
1 tablespoon sugar
1 tablespoon ground cinnamon
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon ground thyme

Chipotle Potatoes
2 large baking potatoes
2 to 3 tablespoons milk
1 tablespoon chipotles in adobo, chopped
¼ teaspoon garlic powder
Chopped chives for garnish
Salt and freshly ground black pepper to taste

The Steaks
Olive oil
4 New York Strip steaks

Instructions

Combine all the ingredients for the dry rub in a bowl.

Bake the potatoes until just done. Scoop out the potatoes and whip with the milk, chipotles, garlic, and just enough additional milk to hold them together. Place the potatoes back in the skins. Place the potatoes on the grill, away from the direct flame, and heat the grill.

When the grill is hot, brush the steaks with the olive oil and liberally coat with dry rub. Grill the steaks for about 12 to 16 minutes, turning often, for rare, 15 to 20 minutes for medium-rare (internal temperature 150 degrees F.). You can slice it open to check for doneness, too. Serve with the potatoes.

Chicken Paprika with Dumplings

Chicken Paprika with Dumplings

Dave DeWitt Recipes Leave a Comment

To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe. Dave may be the Pope of Peppers, but where cooking is concerned, Mary Jane rules the roost. Here’s her take on a classic recipe that features paprika, another much-loved kitchen staple in the U. S. You can read more about paprika on the Fiery Foods & BBQ SuperSite here.

Ingredients

3 Tablespoons (or more) vegetable oil
1 chicken, cut up
1 large onion, chopped
3 cloves of garlic, minced
1/2 cup to 1 cup chicken stock
2 Tablespoons tomato paste
1/2 cup dry white wine
2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne)
pinch of thyme
1/2 cup sour cream
Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

Dumplings:
1 egg
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 cup tepid water

Instructions

Heat the oil in a large sauté pan; add the chicken and sauté on each side about 2 minutes, lightly add salt and pepper.

Remove the chicken to a bowl.

Add the onions to the pan and and sauté about 1 minute; add the garlic and sauté for 30  seconds.

Add the chicken back to the pan and add chicken stock,  tomato paste, wine, paprika, and thyme. It should barely cover the chicken. If it doesn’t, add more wine or stock.

Cover and simmer 1/2 hour; turn chicken and simmer 1/2 hour more. Remove chicken to a warm platter.

Add the thickening to the pan slowly (you can even put it though a small strainer to avoid lumps) and stir constantly.

Turn down the heat to a low simmer and stir in the sour cream. Do not let it boil. If the mixture gets too thick, add more milk.

Return the chicken to the pan, cover and remove from the heat.
Put the cooked dumplings (recipe to follow) in the sauce to soak up the flavor.

To make the dumplings:

In a medium bowl, stir the egg until it breaks up. Add the next 3 ingredients and stir. Add the water to make a paste.

Drop by spoonfuls into salted, boiling water and cook until the dumplings rise to the top.
Drain in a colander and then add to the chicken and sauce.

James Beck’s Habanero and Bacon Mac ‘N Cheese

James Beck’s Habanero and Bacon Mac ‘N Cheese

Dave DeWitt Recipes Leave a Comment

James Beck of eatmoreheat.com concocted this seriously hot take on mac ‘n cheese. Of course, for you wimpy Denny’s-loving mama’s boys out there, you can reduce the amount of pepper-bearing cheese materiel and substitute plain old cheese.

Ingredients

6-10 Slices Cooked Bacon, Chopped
1 Tsp. Garlic
1/2 Cup Minced Onion
1 1/2 Sticks Butter
3 Cups Milk
1/2 Cup Flour
1 Tsp. Salt
2 Tsp. Black Pepper
2 Tsp. Green Chile Powder
3 Cups shredded Pepper Jack Cheese
3 Cups shredded Habanero Cheddar Cheese
3-6 New Mexican Chiles, Roasted, Chopped, Seeded and Rinsed
1 lb. Large Elbow Macaroni
1/2 Cup Bread Crumbs

Instructions

Cook the bacon, and set aside the bacon fat. Sauté the onion and garlic in that fat in a large skillet until the onion is tender. Heat the milk over medium heat in a sauce pan. While the milk is heating, add butter to the garlic and onion. When the butter is completely melted and begins to bubble, add the flour and whisk until well mixed. Pour the warm (not boiling) milk into the butter, whisk it until thick. Reduce this mixture to low heat and add the salt, black pepper, and green chile powder. Mix well and simmer for 5 minutes to marry the flavors.

Boil the macaroni until al dente. Preheat your oven to 375 F. Add 3 cups of habanero cheddar, 2 1/2 cups of pepper jack cheese, and the chopped New Mexico chiles to the sauce. Mix this well and remove it from the heat.

Spray a 9×13-inch casserole pan with cooking spray. Place the drained pasta in the pan, then pour the cheese sauce over the top. If the cheese sauce is too thick, mix it gently with a whisk. Sprinkle the pasta mix with the bread crumbs, bacon pieces, and remaining 1/2 cup of pepper jack cheese. Bake it until brown and bubbling (approximately 30 minutes).