Chiles Rellenos with Corn

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Chiles rellenos literally means “stuffed chiles,” and in Mexico many different chiles are used, including poblanos, jalapeños, rocotos, and even fresh pasillas. Here in the Southwest, we prefer New Mexican green chiles. Whatever type of chile you use, the preparation and fillings are the same.

Ingredients

For the Chile Rellenos:

  • 2 tablespoons butter

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 1/2 cups cooked whole kernel corn

  • 1 teaspoon dried oregano

  • 1/3 cup sour cream

  • 6 ounces cheddar cheese, cubed

  • 6 green New Mexican chiles, roasted and peeled, stems left on

  • Flour for dredging

  • 3 eggs, separated

  • 1 tablespoon water

  • 3 tablespoons flour

  • 1/4 teaspoon salt

  • Vegetable oil for frying

  • Green Chile Sauce (see recipe)

For the Green Chile Sauce:

  • 2 tablespoons vegetable oil

  • 1/2 cup finely chopped onions

  • 1 clove garlic, minced

  • 1 tablespoon all-purpose flour

  • 2 to 3 cups chicken broth

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

  • 1 small tomato, peeled and chopped

  • 1/4 teaspoon ground cumin

  • Salt and freshly ground black pepper to taste

 

Instructions

For the Rellenos:

In a skillet, heat the butter and saute the onion and garlic until soft. Add the corn and oregano and cook for an additional 5 minutes. Remove from the heat and stir in the sour cream and cheese.

Make a slit in the side of each chile and stuff with the corn mixture. Dredge the chiles in the flour and shake off any excess.

Beat the egg whites until they form stiff peaks. Beat the yolks with the water, the tablespoon of flour, and the salt. Fold the yolks into the whites and stir gently.

Dip the chiles in the egg batter and fry one at a time in 1 to 2 inches of oil until they are golden brown.

Serve covered with green chile sauce.

 

 

For the Sauce:

 Heat a heavy skillet over medium heat, add the oil and when hot, add the onion and garlic and saute until they are soft. Stir in the flour and blend well. Simmer for a couple of minutes to cook the flour, being careful it does not brown. Slowly add the broth and stir until smooth.

Add the remaining ingredients, bring to a boil, reduce the heat and simmer until the sauce has thickened, about 15 minutes. Taste and adjust the seasonings.

Planked Trout with Cayenne and Herbs

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This is a fun recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire. Just remember to remove the nails before serving.

Ingredients

  • 2 large trout fillets or half trouts with skin, boned

  • Olive oil

  • 1 teaspoon cracked black pepper

  • 1 teaspoon cayenne powder

  • 1/2 teaspoon salt

  • 1 teaspoon each fresh herbs such as rosemary, marjoram, and thyme)

Instructions

Choose two thick, non-resinous planks—no pine. Soak the planks in water for at least 1 hour.

Build fire of wood or charcoal in front of a rock or sand pile to reflect heat towards the fish. Let it burn down to hot coals. Pile the coals in front of the rock, or move them to one side of the kettle grill.

Mix together the pepper, cay-enne, salt, and herbs in a bowl. Center the fillets on the planks, skin side down. Drive a few nails part way into each fillet to hold it in place. Brush with oil and then sprinkle with the cayenne and herb mixture. Cover the ends of boards with foil to catch drippings and to keep boards clean. Stand the planked fish at an angle in front of fire, tail end down. Rotate the plank to provide even cooking. Cook until fish flakes in thickest part, about 20 minutes.

To serve, remove the nails.

Csírkepaprikás (Paprika Chicken)

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My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Chicken, a very refined version of this classic dish. Serve accompanied by egg noodles, plain rice, or boiled potatoes. In Hungary, this dish is traditionally served with small egg dumplings called galuska.

Ingredients

  • 3 tablespoons corn oil*

  • 2 tablespoons butter*

  • 2-1/2 to 3-pound chicken, cut into serving pieces

  • 2 medium onions, chopped

  • 3 large cloves garlic, minced

  • 1 rounded tablespoon medium-hot paprika

  • 2 tablespoons hot paprika

  • 2 rounded tablespoons mild paprika

  • 2 tablespoons brandy

  • 3/4 cup chicken stock

  • 1/3 to cup sour cream

  • Salt to taste

*(Or substitute a total of 5 tablespoons lard or rendered goose fat, for the entire recipe.)

Instructions

Heat the oil and butter (or lard/goose fat) in a large (4- to 6-quart) heavy stove-top casserole. Brown the chicken pieces over medium-high heat. Using a slotted spoon, remove the chicken and set aside. Add the chopped onions to the casserole and saute the onions until translucent. Add the garlic and cook for 1 to 2 minutes. Reduce heat to very low, stir in all the paprika, and cook for an additional minute, stirring constantly. Add brandy; stir to deglaze the pan. Add the browned chicken pieces and mix well. Add the chicken stock and stir.

Bring the mixture to a boil over high heat, reduce heat to low, cover and simmer for 45 to 60 minutes. Using a slotted spoon, remove the chicken to a serving platter and keep warm. Bring the liquid in the casserole to a boil over high heat, and reduce the liquid by about one-third. Turn the heat to low, and slowly stir in the sour cream, until the sauce is smooth. Add salt to taste. Pour the sauce over the chicken and serve immediately.

Grilled Green Chile-Stuffed Steaks Wrapped in Bacon

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This is one of our favorite ways of grilling steaks and we find ourselves using the basic recipe and altering it again and again. The combination of the different peppers and the chiles provide different spice and heat sensations in the mouth, and the green chile pulls all the tastes together. Serve this with roasted garlic mashed potatoes. Leftover steak can be turned into a fabulous Southwest Steak Sandwich by thinly slicing it and adding it to sourdough bread with Muenster cheese and more chile.

Ingredients

  • 4 boneless ribeye steaks, or substitute filet mignon or sirloin steaks, 1 to 2 inches thick

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

  • 4 strips raw bacon

  • 2 tablespoons each red, white, and black peppercorns

  • 2 tablespoons Caribbean habanero sauce

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons soy sauce

  • 2 tablespoons rice wine vinegar

  • 1/2 teaspoon garlic powder

Instructions

Slice the steaks horizontally to create a pocket. Do not cut all the way through the steak. Place a green chile in each of the pockets. Wrap a strip of bacon around each steak horizontally and secure with a toothpicks.

Place the peppercorns in a towel and pound with a hammer or mortar until roughly crushed. Press the pepper into each side of the steak.

Combine the habanero sauce, Worcestershire sauce, soy sauce, vinegar, and garlic. Place the steaks in a non-metallic pan, pour the marinade over the meat, and marinate in the refrigerator for a couple of hours. Bring the steaks to room temperature before grilling.

Grill the steaks over a medium-hot fire for about 12 to 16 minutes, turning often, for rare, and 8 to 10 minutes for medium rare. For medium-rare steaks, the internal temperature should be 150 degrees F. Feel free to slice it to check on doneness.

Variation: For those not enamored of peppercorns, omit and wrap the steaks in peppered bacon.

Tunisian Hot Vegetable Dip (Slata Mechouia)

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This recipe is based on the Tunisian grilled salads, as mechouia means roasted. This recipe is easily prepared on the grill and can be served as a relish, dip, or spread. As might be expected, it can also be served with a flat, unleavened bread such as pita. Use a mortar and pestle for a traditional method of grinding the grilled vegetables, or just mash and mix with a fork in a bowl. For a much hotter dip, substitute jalapeño chiles.

Ingredients

  • 1 red or yellow bell pepper, cut in half, seeds removed

  • 2 medium tomatoes

  • 1 small onion, cut in half

  • 4 green New Mexico or poblano chiles

  • 3 whole cloves garlic

  • 2 to 3 tablespoons olive oil

  • 2 teaspoons lemon juice, fresh preferred

  • 1 tablespoon caraway seeds or 1 tablespoon cumin seeds

  • 1 tablespoon chopped brine cured black olives

  • Chopped parsley for garnish

  • 1 small loaf French bread

Instructions

Place the bell pepper, tomatoes, onion, chiles, and garlic on medium-hot grill, and grill until the skins become charred and blistered. The onions will take longer to cook than the rest of the vegetables. Remove the vegetables from the grill, place in a bowl and cover with a damp cloth to loosen the skins. Remove the skins, but don’t worry–a few charred pieces will add an interesting flavor dimension. Mash the vegetables together and place the mixture in a bowl.

Mix the remaining ingredients, except for the bread, and pour over the vegetables and gently toss. Transfer to a serving bowl.

Serve the dip with the bread and encourage guests to tear the bread into chunks and dip in mixture.