Smoky Flavor, Please

Jackson Ortega-Scheiner Misc. Leave a Comment

Q: Hi Dr. BBQ, My name is Todd Kellam. I”m the guy who was cooking on the pit at the Blue Mist BBQ Restaurant in Asheboro N.C. in April when you were touring the BBQ restaurants of N.C. Anyway, my question is how do I get a good smoky flavor in my bbq? I”ve just bought a large cooker and …

Huevos Rancheros New Mexico Version

Dave DeWitt Leave a Comment


Although the recipes may vary from place to place, the bottom line with ranch-style eggs is that they are delicious for a hearty breakfast or a brunch served with refried beans and hash browned potatoes.


Ingredients


2 cups Classic Green or Red Chile Sauce

8 eggs

4 corn tortillas

Vegetable oil for frying

1 medium tomato, chopped, for garnish

1/2 cup grated cheddar cheese


Instructions


Heat the chile sauce in a frying pan.

Crack the eggs in the sauce, cover with a lid and poach the eggs to desired consistency.

Heat a couple of inches of oil in a pan. Fry each tortilla in the oil only for a few seconds a side until soft, remove and drain on paper towels.

To serve, slip the eggs with the sauce onto the tortillas, add the grated cheddar cheese, garnish with the tomatoes, and serve.

Crispy Coleslaw w/ Cucumber Chile Dressing

Dave DeWitt Leave a Comment

This dressing also goes well with a simple tossed green salad. If you are looking to cut some calories, plain yogurt can be substituted for some of the sour cream. For a crispy salad, prepare the dressing and the cabbage a day in advance. Pack in separate containers, and just before serving, combine the two.

Ingredients

Dressing:

  • 4 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped

  • 1 medium cucumber, peeled, seeds removed, chopped

  • ½ cup sour cream

  • 2 tablespoons mayonnaise

  • 1 tablespoon fresh lime juice

  • 2 teaspoons sugar

  • Ground white pepper

Salad:

  • ½ head green cabbage, shredded

  • 1/4 head red cabbage, shredded

  • 1 red onion, cut into thin rings

Instructions

Put the chiles and cucumber in a blender or food processor and puree until smooth. Pour the mixture into a bowl, add the remaining dressing ingredients and mix to combine. Allow the dressing to sit for an hour at room temperature or overnight in the refrigerator to blend the flavors.

Combine all the ingredients for the salad in a separate bowl and chill.

To serve, pour only enough of the dressing over the salad to coat the cabbage. Toss the salad with the dressing and serve.

 

gammon

Glazed Gammon (South African Glazed Ham)

Mark Masker Cooking with Chiles at the Holidays Leave a Comment

Christmas is celebrated in South Africa much the same way as in other countries except that for them it occurs in summer instead of winter. Families gather for a large Christmas feast with ham, in a variety of forms, as a very popular entree. The most popular is gammon, which is a Chinese type of cured ham that is uncooked and very salty. Since it is not readily available, probably Smithfield and Virginia hams are the closest we can come to a true gammon. If an uncooked ham is unavailable, you can alter the cooking time in this recipe and still have an elegant entree to grace any holiday table. After lunch, families then visit the homes of friends to exchange a “Christmas box” of food.

Marinated Jalapeno Mushrooms

Dave DeWitt Recipes Leave a Comment

This marinated appetizer will keep for a long time and is better if made up a day in advance to allow the flavors to be absorbed by the mushrooms. It should be transported in a cooler but is best served at room temperature.

Ingredients

  • 4 canned jalapeños, drained and chopped, liquid reserved

  • ½ lemon

  • 1 ½ pounds button mushrooms, sliced

  • 1 tablespoon Dijon mustard

  • 1 tablespoon reserved jalapeño liquid

  • 1 tablespoon distilled vinegar

  • 1/3 cup vegetable oil

  • 1/4 teaspoon ground cayenne chile

  • Salt and freshly ground black pepper

  • 2 ounces Roquefort or Bleu cheese, crumbled

  • 2 green onions, sliced including some of the green

  • Garnish: Chopped parsley

Instructions

Place the mushrooms in a bowl and squeeze the lemon over them to keep them from turning brown.

In another bowl, whisk the mustard, jalapeno liquid, vinegar, and 1 tablespoon water together until well mixed. Whisk in the oil in a thin stream to form an emulsion. Season the dressing with the cayenne, salt, and pepper. Stir in the jalapeños, cheese, and onions.

Pour the dressing over the mushrooms and toss well to coat. Allow the mushrooms to sit at room temperature for an hour to blend the flavors.