Chiles Anchos Capones(Stuffed Seedless Ancho Chiles)

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The word capon translates as “castrated” but in this case merely means seedless. Yes, dried chiles such as anchos and pasillas can be stuffed, but they must be softened in hot water first. They have an entirely different flavor than their greener, more vegetable-like versions.

Ingredients

  • 10 ancho chiles
  • 1 quart hot water
  • 2 pounds queso añejo or romano cheese, grated
  • 8 cups chicken stock
  • 3 cups small green onions, without the green ends
  • 1 cup pork lard or substitute vegetable oil
  • ¼ cup flour
  • Salt to taste

Instructions

In a dry skillet, lightly toast the ancho chiles without burning them. Soak the chiles for 5 minutes in hot water to soften them, then drain and dry them. With a knife, make a slit in the side of each pod and deseed them. Stuff the chiles with the cheese and set aside. You can tie them to keep the stuffing from falling out if you wish.

Heat the chicken stock and boil the green onions for 3 minutes. Remove the onions from the stock and set both aside.

Heat the lard until lightly smoking. Fry the chiles on both sides, starting on the open side. Remove the chiles from the oil and drain on paper towels. Fry the green onions in the lard. Remove and set aside. Add the flour to the lard and stir until completely mixed without letting the mixture turn brown. Pour the chicken stock in the pan and stir until no more lumps are seen. Simmer the sauce to thicken for 5 minutes while stirring. Add the chiles and let simmer 2 more minutes. The sauce should be smooth, but not too thick. Add stock if necessary. Serve the chiles immediately with some green onions on the side.

Grilled Tuna Steaks with Salsa Pimenton

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In this seafood specialty, the pimentón is used in the marinade and in the sauce that seasons it at serving. Salmon steaks or the steaks of any large fish may be substituted. Serve with a Caesar salad and saffron rice.

Ingredients

  • 2 tablespoons olive oil

  • 3 tablespoons hot pimentón

  • Salt and pepper to taste

  • 2 tablespoons chopped fresh Italian parsley

  • 4 tuna steaks, 1-inch thick

  • 6 cloves garlic, minced

  • 1 medium purple onion, chopped

  • 2 medium tomatoes, chopped

  • 2 red bell peppers, roasted, peeled, seeded, and chopped

  • ½ cup minced green olives

  • Italian parsley leaves for garnish.

Instructions

In a small bowl, combine 1 tablespoon of the olive oil, 1 tablespoon of pimentón, salt and peppers, and the parsley and mix well. Rub this mixture over each side of the tuna steaks. Cover the steaks and marinate for 1 hour.

Heat the remaining olive oil in a saucepan and add the garlic, onion, another tablespoon of pimentón and saute for about 2 minutes. Add the tomatoes and bell peppers and cook until the mixture thickens, about 5 minutes. Remove from the heat and transfer to a blender or food processor. Add the remaining pimentón and the olives and puree. Transfer the sauce back to the pan and keep warm.

Grill or broil the tuna steaks to the desired doneness. Serve covered with the sauce and garnished with the parsley leaves.

Blackened Buffalo Ribeye w/ Corn and Black Bean Salsa

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When cooking the steaks you will have intense smoke, make sure you have proper ventilation.

Ingredients

For the Ribeye:

  • 8-10 Ounce farm raised buffalo ribeye steaks
  • ¼ pound unsalted butter (melted)
  • Galena’mite Blasting Powder

For the Salsa:

  • 4-5 ears fresh corn on the cob
  • 1 medium diced onion
  • 3 cloves diced garlic
  • Juice from 1 fresh lime
  • Juice from 1 fresh lemon
  • 2 – 3 cups cooked black beans
  • 2 fresh tomatoes, seeded and chopped
  • Fresh cilantro, chopped, to taste
  • Salt and pepper, to taste
  • Ground cumin, to taste
  • Chipotles in Adobo, to taste
  • 3-4 tablespoons apple cider vinegar
  • 1 – 2 tablespoons olive oil

 

Instructions

For the Ribeye:

Take ribeyes and brush with melted butter, then dust with Galena’mite Blasting Powder, place ribeyes into skillet pressing down (you will have intense smoke, make sure you have proper venting). Let ribeyes cook approximately 2-3 minutes, then turn over. Blacken this side until done approximately 2-3 minutes more. Should be medium rare to medium. Cook a little more if you desire medium to medium well.

 For the Salsa:

With a sharp knife remove corn kernels from cob, preheat saute’ pan over high heat, add fresh corn and drizzle olive oil. Tossing mixture continuously so not to burn. When corn is roasted (approximately 4-5 minutes) add in onion and garlic and tomatoes, continue to cook 2-3 minutes, then add in black beans, apple cider vinegar, lemon and lime juice, let mixture cook 2-3 minutes. Then add in 2 tablespoons chipotles in adobo, pinch of cumin, salt and pepper to taste and finish with fresh cilantro.

To Finish the Plate:

Take a large dinner plate, spoon salsa into center (approximately 1 cup). Then take blackened ribeye and place towards edge, or you may cut the ribeye into 1 inch strips and fan across salsa, garnish plate with fresh cilantro.

 

Dry-rubbed Chicken Breast with Sweet Red Chile Sauce

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Chef Jim Heywood teaches at the Culinary Institute of America, and is a Fiery Foods Show favorite. He always offers a lot of cooking tips and information, as well as incredible food!

Ingredients

For the Dry Rub:

  • 1/4 cup salt
  • 1 tablespoon green jalapeño powder
  • 1 tablespoon mild chili powder
  • 1 teaspoon ground Mexican oregano
  • 1/2 teaspoon Tellicherry pepper
  • 2 teaspoons granulated onion
  • 2 teaspoons granulated garlic
  • Combine all ingredients and mix well. Store in a tightly covered jar.
  • Chicken Breast Sauté
  • 4 chicken breasts, boneless and skinless
  • 8 teaspoons dry rub
  • 2 tablespoons unsalted butter
  • 2-3 ounces dry sherry wine
  • 1-2 jalapeño peppers, cut in julienne strips 1″ long
  • 1/4 cup chopped shallots
  • 3 cloves garlic, minced fine
  • 3/4 cup sweet red chili puree
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • Salt to taste
  • 1 pound cooked, drained penne pasta

Garnish: 1/2 cup aged Monterey jack cheese, fresh oregano sprigs

Instructions

Rub each chicken breast with 2 teaspoons dry rub. Refrigerate until needed. In a large sauté pan, melt the butter. When the butter is hot, sauté the chicken breast until golden brown and done through. Remove from the pan. Add the shallots, jalapeños and garlic to the pan and sauté briefly. Add the sherry wine and chicken broth. Bring to a boil, and then add the sweet red chili puree. Bring to a simmer, and stir well. Remove from the heat, and stir in the cream. Adjust seasoning with salt if needed.

To serve toss the sauce with the hot penne pasta, but save a little sauce for the chicken. Put the coated pasta on a dinner plate, place a coated chicken breast in the center. Garnish with grated aged Monterey jack cheese and some sprigs of fresh oregano.

Green Chile Pasta with Grilled Salmon Fillet

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Any pasta can be used with this recipe. We suggest Farfalle or Ziti.

Ingredients

  • 2 tablespoons butter (or margarine)
  • 2 tablespoons flour
  • ½ cup cream or milk
  • 1 ½ cups chicken broth
  • ½ cup Austin Spice Company Green Chile Salsa
  • ½ cup finely shredded Parmesan cheese
  • 6 cups cooked pasta of choice (we like farfalle or ziti)
  • 2 grilled salmon fillets

Instructions

Melt butter over medium heat. Sprinkle flour over butter and stir into a smooth paste. Add the milk and chicken broth. Heat until bubbly and thickened. Stir in Green Chile Salsa, then remove from heat. Stir in Parmesan cheese and pasta.. Serve with grilled salmon. (You can add the salmon to the pasta if you wish.)