Blue Corn Chimayo Chile Bacon Muffins

Dave DeWitt Leave a Comment

Three distinctive flavors combine and complement one another in these muffins–the saltiness of the bacon, the nutty flavor of the blue corn, and a subtle chile heat that is not immediately discernable. These muffins need not be served at breakfast only. They compliment almost any chile dish, barbecue, or Southwest meal. You can substitute yellow corn meal for the blue if blue cornmeal is unavailable.

Ingredients

  • 4 strips bacon

  • 1/4 cup blue cornmeal

  • 1 cup all-purpose flour

  • 1/3 cup sugar

  • 3 teaspoons baking powder

  • 2 teaspoons ground red Chimayo chile, or substitute any ground red New Mexico chile

  • 3/4 teaspoon salt

  • 1 cup milk

  • 1 egg, beaten

  • 2 tablespoons melted butter or margarine, or bacon drippings

Instructions

Preheat the oven to 425°F. Lightly oil a muffin tin.

Fry the bacon in a skillet until it’s crisp. Remove the bacon, drain on a paper towel, and crumble it. Reserve the drippings for the muffin if desired.

In a large mixing bowl, sift all the dry ingredients together. Set the mixture aside.

In another bowl, combine the milk, egg, butter or bacon drippings, and crumbled bacon. Add the liquid mixture to the dry ingredients and stir to just mix them.

Divide the batter evenly among 12 to 15 muffin cups, filling up each one about halfway. Bake for 15 to 20 minutes.

Cool the muffins on a rack and serve them warm or at room temperature.

Sizzling Spinach Tortillas Roll-Ups

Dave DeWitt Leave a Comment

Spinach never tasted so good or so hot! This is a very versatile filling that can be used as a dip with chips or a sandwich spread on a hearty bread such as a dark rye. It’s important to tightly roll and refrigerate the rolls or they won’t stay rolled up after they are sliced.

Ingredients

  • 4 slices bacon

  • 1 8-ounce package cream cheese

  • 4 jalapeno chiles, stems and seeds removed, minced

  • 1 ½ cups cooked spinach, squeezed dry, finely chopped

  • 1 small onion, minced

  • 1 teaspoon garlic powder

  • 2 to 4 tablespoons milk or light cream

  • 3 to 4 flour tortillas

Instructions

Cook the bacon in a skillet until crisp. Remove, drain on paper towel and crumble.

Allow the cream cheese to sit at room temperature to soften.

Combine all the ingredients, except the cream and tortillas, and mix well. Thin with the milk or cream to a spreadable consistency.

Spread the spinach mixture on each of the tortillas. Roll the tortilla in a jelly-roll fashion and tightly wrap in plastic wrap.

Place the tortillas in the refrigerator for 2 to 3 hours or overnight. Just before serving, unwrap the tortilla rolls and slice into 6 to 8 pieces.

 

Caribbean Chicken Drumsticks

Dave DeWitt Recipes Leave a Comment

This recipe is the Caribbean answer to Buffalo wings. Although it calls for the chicken to be grilled, the drumsticks can also be broiled, baked, or even deep-fried before being dipped in the sauce.

Ingredients

Sauce:

  • ½ cup chopped onion

  • 2 tablespoons minced ginger

  • 1 tablespoon minced garlic

  • 1 tablespoon olive oil

  • 1 cup chicken broth

  • ½ cup catsup

  • 1 to 2 habanero chiles, stems and seeds removed, chopped

  • 2 bay leaves

  • 6 allspice berries

  • 5 juniper berries (optional)

  • 1/4 teaspoon ground white pepper

  • 2 pounds chicken wings

Instructions

In a saucepan, saute the onion, ginger, and garlic in the oil until soft. Add the remaining sauce ingredients, bring to a boil, lower the heat, and simmer until the sauce is reduced and thickened. Remove the bay leaves and place the sauce in a blender or food processor and puree until smooth.

 

To form the drumsticks, cut off the wing tips, remove the skin, and cut apart the two bones. Twist and remove the smaller bone. Cut the meat from one half the bone, keeping the meat in one piece. Turn the loosened meat over the attached meat for a mock drumstick.

Brush either the drumsticks or the grill lightly with vegetable oil to keep from sticking to the grill. Cook over a slow fire, turning frequently for 20 to 30 minutes.

To deep fry the drumsticks, heat the oil to 375°F and fry until golden, remove and drain. To bake, place some all-purpose flour in a paper bag, drop in the drumsticks and toss to coat. Shake off any excess flour, and place on a baking pan. Bake in a 350°F oven until done. If you don’’t want to mess with making the drumsticks, just use chicken wings.

 

Southwestern Green Chile Cheese Log

Dave DeWitt Recipes Leave a Comment

Although it’s easy to prepare and extremely tasty, believe me, this ain’t your grandmother’s cheese ball. Although this type of appetizer has graced party tables for years, this one will soon become a new favorite. I use pecans because they are so plentiful here, but substitute walnuts or almonds if you prefer.

Ingredients

  • ½ cup chopped green New Mexico chile, which has been roasted and peeled

  • 1  8-ounce package cream cheese, softened

  • 1/4 cup crumbled blue cheese

  • 2 tablespoons ground red New Mexico chile

  • 3/4 cup pecans, finely chopped

Instructions

Combine the chile and the cheeses in a bowl and mix well. Refrigerate until firm.

Toss the pecans in the ground chile until well coated.

Roll the cheese between 2 pieces of wax paper to form a log. Then roll the log in the crushed nuts and chill for 8 hours before serving.

To serve, place the cheese log on a platter and arrange crackers around the cheese and place a knife on the platter for spreading.

Habanero Mustard Marinated Mushrooms

Dave DeWitt Recipes Leave a Comment

This recipe has a double hit of habanero both in the oil and in the mustard. For a milder version, cut down the marinating time and/or use unflavored olive oil.

Ingredients

  • 1 pound Cremini or white button mushrooms
  • 1/3 cup lemon juice, fresh preferred
  • 1 cup habanero-infused oil
  • 3 tablespoons habanero mustard
  • 3 cloves garlic, crushed
  • 1 tablespoon chopped green onions
  • 1 tablespoon capers, drained
  • Salt to taste
  • Chopped fresh parsley

Instructions

Clean the mushrooms well using a soft brush. Trim the tough end, remove any dark spots, and leave the stems on the mushrooms. Place in nonreactive saucepan, sprinkle with a little of the lemon juice, and cover with water. Simmer until tender, about 10 to 15 minutes, drain and place in a nonreactive bowl.

Whisk together the lemon juice, oil, mustard, and garlic and pour over the mushrooms. Marinate at room temperature for 30 to 45 minutes.

Toss with the onions and capers and season with salt. Refrigerate for up to 1 week before serving.

Bring to room temperature, drain, and garnish with the parsley before serving.