Hot Habanero Mango Bulgue Salad

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Mango and habanero offer a tantalizing salad combination. As always, be judicious with your use of the world’s hottest chile — remember you can always add more, but it’s hard to take away the heat if you add too much.

Ingredients

  • 1 cup bulgur wheat

  • 1 3/4 cup boiling water

  • 2 mangoes, peeled, seeded and diced

  • 1/2 cup carrot shredded

  • 1/2 cup red bell pepper, cut into strips

  • 1/2 cup cucumber, peeled and sliced

  • 1/2 cup celery, thinly sliced

  • 1/4 cup green onion, thinly sliced

  • 3/4 cup diced papaya

  • 1 tablespoon fresh lime juice

  • 1/4 cup sweet rice vinegar

  • 2 tablespoons chile oil

  • 1/8 teaspoon fresh ginger, grated

  • 1/8 teaspoon pressed garlic

  • 1/4 habanero chile, seeds and stem removed, minced (or more to taste)

Instructions

Place the bulgur and boiling water in a microwave-safe casserole dish. Cover the dish and microwave on high for 5 minutes to hydrate. Remove the bulgur from the microwave and set aside to cool. In a large bowl, place the mangoes, carrot, red bell pepper, cucumber, celery, and onion.

Put all of the rest of the ingredients in a food processor and blend until smooth.

Add the cooled-down bulgur to the vegetable bowl, then pour the dressing over the entire mixture. Stir gently to coat and serve immediately.

Paprikash Potatoes

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The addition of sour cream to the sauce in this potato dish is typically Hungarian. It is a hearty side dish that goes well with roast pork and sauerkraut.

Ingredients

  • 1 large onion, sliced into rings

  • 3 cloves garlic, minced

  • 2 tablespoons bacon drippings or oil

  • 3 tablespoons hot Hungarian paprika

  • 2 teaspoons ground cayenne

  • 1 small bell pepper, stems and seeds removed, diced

  • 1/2 teaspoon caraway seeds

  • 2 large potatoes, peeled and sliced

  • 1 cup white wine

  • Freshly ground black pepper

  • 1 cup sour cream

Instructions

In a large, shallow pan, saute the onion and garlic in the bacon drippings until soft. Add the paprika, cayenne, bell pepper, and caraway seeds and saute for an additional 1 to 2 minutes.

Add the potatoes, wine, and black pepper. Simmer, covered, for 20 minutes or until the potatoes are done. Add water as necessary but maintain a thick consistency.

Stir in the sour cream and simmer until heated through.

Potatoes with Red Chile

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Although the word “colorado” here refers to the red color of the chile rather than the state of the same name, this dish is commonly prepared there–and all over the Southwest. Serve these red chile potatoes in place of hash browned potatoes for a terrific Southwestern breakfast.

Ingredients

  • 2 tablespoons butter or margarine

  • 1/2 cup chopped onions

  • 1 clove garlic minced

  • 2 tablespoons crushed red New Mexican chile, including the seeds

  • 2 large potatoes, peeled and diced

  • 1 tablespoon grated Parmesan cheese

Instructions

Saute the onions and garlic in the butter until soft, then add the chile. Toss the potatoes in the mixture.

Place the potatoes on a shallow baking pan with a little water and bake in a 350 degree F. oven until the potatoes are done, about 45 minutes.

Sprinkle the cheese over the top of the potatoes and serve.

Creamy Green Chile and Bay Shrimp Chowder

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This soup started as a seafood sauce for enchiladas, but the staff at the Mountain Road Cafe couldn’t keep their spoons out of it, so W.C. turned it into a soup. It’s very rich and hearty and can be garnished with fresh cilantro and a squeeze of lime.

Ingredients

  • 1 ½ cups W.C.’s Green Chile Sauce (see recipe)

  • 4 cups homemade chicken stock

  • 3 cups white sauce (see Joy of Cooking)

  • 1 cup peas, shelled or frozen

  • 2 cups potatoes, peeled and cut into ½ inch cubes

  • 1 medium onion, chopped

  • 2 tablespoons minced garlic

  • 1 teaspoon thyme leaf

  • 3/4 teaspoon basil leaf

  • 1 pound bay shrimp left whole

  • 1 cup milk

Instructions

In a pot, combine the Green Chile Sauce and chicken Stock and heat to a simmer. Blend in the white sauce by whipping vigorously. Add the remaining ingredients except the milk and simmer for 15 minutes. Then add the milk slowly, stirring constantly to avoid burning. Serve hot, garnished with croutons.

Homemade Tabasco Style Sauce

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Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabascos or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos.

Note: This recipe requires advanced preparation. 

Ingredients

  • 1 pound fresh red tabasco chiles, chopped

  • 2 cups distilled white vinegar

  • 2 teaspoons salt

Instructions

Combine the chiles and the vinegar in a saucepan and heat. Stir in the salt and simmer for 5 minutes. Remove from the heat, cool, and place in a blender. Puree until smooth and place in a glass jar. Allow to steep for 2 weeks in the refrigerator.

Remove, strain the sauce, and adjust the consistency by adding more vinegar if necessary.