Sweet Potato Hash

Dave DeWitt Leave a Comment

The credit for this recipe goes to Big Daddy, whoever he is. Feel free to spice this up by adding a couple of teaspoons of minced serrano or jalapeño chiles.

Ingredients

  • 2 large sweet potatoes, peeled, diced, and steamed

  • Olive oil

  • 1/4 pound bacon, cut into ½-inch pieces and rendered until crisp

  • 1/4 red onion, diced

  • ½ red bell pepper, diced

  • ½ yellow bell pepper, diced

  • 2 ears steamed corn, kernels cut from cob

  • 2 tablespoons minced cilantro

  • Salt and pepper to taste

Instructions

In a skillet, fry the sweet potatoes in the olive oil until crisp. Remove and drain on paper towels. Combine all the ingredients in a bowl, mix well, and place in a warm oven until serving time.

Chimayo Chile Marinated Pork Loin

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Here, as best I could reconstruct it, is the chile encrusted pork loin as served at De La Tierra. It is served with a “Barbecue Demi Glace” but they forgot to give me the recipe. So just make a gravy with the pan drippings and add some sherry and a little of your favorite barbecue sauce. Note that this recipe requires advance preparation.

Ingredients

  • 2 tablespoons roasted garlic paste

  • ½ cup Chimayó red chile powder

  • 2 tablespoons cinnamon

  • Salt and pepper to taste

  • 1/4 cup vegetable oil

  • 1 pork roast, rib end of loin, 3 to 4 pounds

Instructions

In a bowl, combine the garlic paste, chile powder, cinnamon, salt and pepper and vegetable oil and combine to make a paste. Slather the past over the roast and marinate in the refrigerator for at least 5 hours. Roast the pork, uncovered, in a 350 degree F. oven for 30 minutes a pound or until the internal temperature reaches 185 degrees F. Slice the ribs apart and cut the meat away from the bones. Serve with the demi glace gravy and accompanied by the Sweet Potato Hash.

Grilled Chicken Wings

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These wings are a tasty alternative to deep-frying the chicken. They’re great as an appetizer for a summer barbecue. Put them on the grill before guests arrive so that their great aroma greet them as they walk through the door.

Ingredients

  • 4 pounds chicken wings

  • 3 teaspoons ground cayenne chile

  • 2 teaspoons freshly ground black pepper

  • 2 teaspoons onion powder

  • 1 teaspoon dried thyme

  • 1 teaspoon garlic powder

  • 1/4 teaspoon celery salt

  • Louisiana-type hot sauce

Instructions

Wash the chicken wings and pat dry with a paper towel. Cut the tips off each wing and discard. Using a sharp knife, separate the two remaining pieces at the joint.

Combine the cayenne, black pepper, onion, thyme, and celery salt in a large bowl. Add the wings to the bowl and turn them to evenly coat. Cover the bowl and refrigerate for 24 hours.

Oil the grill and preheat the grill on high. Turn off all but one burner and put the wings on the cooler part of the grill. Cover and cook until the chicken is done, about 45 minutes or until the chicken juices run clear.

To serve, eat them hot off the grill with the hot sauce served on the side.

Blue Cheese Dressing

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This is an easy to prepare, and very tasty, alternative to bottled dressings. Increase or decrease the amount of blue cheese to suit your taste.

Ingredients

  • 1 cup mayonnaise

  • ½ cup sour cream

  • 2 tablespoons minced onion

  • 2 tablespoons distilled white vinegar

  • 4 ounces crumbled blue chees

Instructions

 

Combine all the ingredients in a bowl and mix until well blended. Cover and refrigerate for a couple of hours. Use within 10 days.

 

Louisiana-Type Hot Sauce

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This recipe is from The Hot Sauce Bible, by Dave DeWitt and Chuck Evans. They say that the key to success with this sauce is to use fresh rather than dried chiles and that any small fresh hot chile can be used.

Ingredients

  • 15 to 20 large fresh Tabasco chiles, stems and seeds removed, cut in half lengthwise, or substitute fresh piquins or cayennes

  • 2 cloves garlic, cut in half

  • ½ cup distilled white vinegar

  • Salt to taste

Instructions

Place the chiles, cut side down, on a broiler rack. Broil for about 5 minutes or until the skin blisters and blackens. Transfer the peppers to a paper bag and let stand for about 10 minutes. Peel the chiles when cool.

 

Place the chiles and garlic in a blender or food processor. With the machine running, slowly add the vinegar until the mixture is well blended. Add salt to taste. Keep covered and refrigerated until you use it.

Yield: ½ cup

Heat Scale: Hot