Habanero Lasagne

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This is not a lasagne to be taken lightly as it has with the robust flavor of habaneros and black olives–a real taste combination. As you bite into this luscious layered delight, you are temporarily lulled into the garlic-infused sauce when all of a sudden, the habanero layer hits your mouth and then it melds with the taste of the tomato and the vegetables. This recipe requires 3 days of prior preparation–marinating the olives and peppers, and then some steaming and shuffling on the day of preparation. But, making good lasagne has never been easy, or neat. Note: This recipe requires advanced preparation.

Ingredients

  • 1 16-ounce can of whole black olives, drained and rinsed, and thinly sliced

  • 3 habanero chiles, seeds and stem removed, minced

  • ½ cup white wine

  • 2 tablespoons olive oil

  • 1 cup chopped onion

  • 1/4 cup grated carrots

  • ½ cup finely diced celery

  • 3 cloves garlic, minced

  • 8 ripe tomatoes (2 pounds) peeled, seeded, and chopped; or substitute 1 28-ounce can of whole tomatoes, crushed.

  • 1/4 cup sundried tomatoes, rehydrated in white wine, then finely chopped

  • 1 8-ounce can of tomato paste

  • 2 tablespoons chopped dried basil or 4 tablespoons fresh

  • 2 teaspoons dried oregano or 4 tablespoons fresh, chopped

  • 1 bay leaf

  • 1/4 cup chopped parsley

  • ½ teaspoon crushed rosemary

  • 1 teaspoon sugar

  • 1 tablespoon balsamic vinegar

  • 2 cups vegetable stock

  • 1 or 2 frozen packages artichoke hearts, cooked
    or substitute 4 fresh zucchini, peeled, sliced horizontally, and steamed for 1 minute

  • 1 bunch fresh spinach, cleaned and steamed for 1 minute

  • 1 pound lowfat ricotta cheese

  • ½ cup grated parmesan cheese

  • 1 cup shredded low fat mozzarella cheese

  • 1 pound cooked lasagne noodles

Instructions

Combine the black olives and the habanero chiles in a glass jar with the white wine. Place the jar in the refrigerator for 3 days, and, once a day, turn the jar upside down and shake gently.

In a large, heavy Dutch oven-type casserole, heat the olive oil. Add the onions, carrots, celery, and garlic and saute for 2 minutes. Then add the tomatoes, the sun-dried rehydrated tomatoes, and the tomato paste and mix thoroughly.

Bring the tomato mixture to a low boil and add the basil, oregano, bay leaf, parsley, rosemary, sugar, balsamic vinegar, and 1 cup of the rich stock. (Reserve the second cup of stock to use for thinning, if needed, later on in the cooking.) Cover and simmer the mixture for at least one hour, stirring occasionally. If the mixture becomes too thick, thin with the reserved stock.

Remove the bay leaf from the tomato sauce and discard. Spread ½ cup of the tomato sauce in a 13 by 9 inch baking dish. Place some cooked lasagne noodles on top of the sauce. Thoroughly drain the olive-habanero mixture, and spread 1/3 of it over the noodles. Top the olive mixture with 1/3 of the sliced artichokes (or zucchinis), and 1/3 of the steamed spinach leaves. Mix the three cheeses together and spread 1/3 of this mixture over the spinach.

Pour 1 cup of the tomato sauce over this mixture, and then cover with more lasagne noodles. Repeat the whole process for two more layers, ending with the noodles and topping off with the tomato sauce.

Bake at 350°F for 45 minutes. (Or, cover and refrigerate and bake later; just allow the dish to reach room temperature before baking.)

 

Red Chile Noodles

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This homemade pasta is excellent–as it should be since it comes from Adelina Willem, who makes spicy pastas in Las Cruces, New Mexico. To make other chile pastas, simply change the size of the noodles. If you are making them a day ahead of time, store them in the refrigerator.

Ingredients

  • 3 tablespoons hot red New Mexican chile powder

  • 3 cups semolina flour (available in gourmet shops and health food stores)

  • 2 large eggs, beaten lightly

  • 1 tablespoon olive oil

Instructions

Mix the chile powder and semolina flour together. Make a well in the middle and place the eggs and olive oil in it.

Mix with your hands and then knead for 10 minutes. Cover the dough, and let it sit for ½ hour.

Using a rolling pin, roll the dough very thin (1/32 inch or less). Cut into 1/2 inch wide strips.

Cook the noodles in boiling salted water for 1 to 2 minutes–no more. Drain, place on a kitchen towel, and cover with plastic wrap until you are ready to use them in your recipe.

 

Green Chile Pasta

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Green chile pasta has been popular in the Southwest for many years. It is surprisingly easy to make, and even easier to eat. Just remember that if you are using fresh or canned green chiles, it is necessary to remove all of the liquid, or the excess liquid will interfere with the water measurement.

Ingredients

  • 1/4 cup drained green chile finely minced or processed in food processor to a paste consistency
    or
    3 tablespoons green chile powder

  • 2 cups flour

  • 1 teaspoon salt

  • 2 eggs, lightly beaten

  • 2 tablespoons vegetable oil

Instructions

Using a small, heavy skillet, dry saute the green chile over a low heat until the moisture has evaporated. Allow the chile to cool before it is added to the remaining ingredients.

Place all of the ingredients in the bowl of the food processor and process until the mixture begins to form a ball, adding more water drop by drop if the dough is too dry. The dough should be firm, but not sticky. Blend the dough for 15 seconds more to knead it.

Roll out the dough until it is very thin. Cut the dough into the desired shape. Separate the dough, allow it to dry, and cook it in boiling, salted water for 2 to 3 minutes. Drain the pasta and serve it with your favorite sauce.

 

Barbecue Bean Burritos with Chipotle Cream

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Grilled beans! What will they think of next? We’re not suggesting you grill them bean by bean, but rather these are little bean torpedos bound together by mushrooms and bread crumbs. And go ahead, use black beans, kidney beans, whatever. Shape them into patties and serve them on hamburger buns. The chipotles in the sour cream add just the smoky flavor needed to complete the grilled bean experience. Serve with a corn and poblano chile strips salad and Mexican rice.

Ingredients

For the Barbecued Beaners

  • 1 small red onion, finely chopped

  • 1 tablespoon vegetable oil

  • 1/4 cup minced bell pepper

  • 8 ounces mushrooms, finely chopped

  • 2 tablespoons ground red New Mexican chile

  • ½ teaspoon garlic powder

  • 2 teaspoons dried oregano, Mexican preferred

  • ½ teaspoon ground cumin

  • 1 15-ounce can cooked pinto beans, drained

  • ½ to 3/4 cup dry bread crumbs

  • Salt and freshly ground black pepper

Chipotle Cream

  • 1/4 cup sour cream

  • 3 tablespoons sour cream

  • 1 tablespoon chopped chipotle in adobo

  • 2 teaspoons chopped fresh cilantro

  • To complete the burrito.

  • 6 flour tortillas

  • Chopped lettuce

  • Chopped tomatoes

Instructions

Prepare the grill for a medium fire.Saute the onion in the oil until soft, add the bell pepper, and mushrooms along with the chile, garlic, oregano, and cumin. Cook for 5 minutes, stirring often.

Remove from the heat and transfer to a blender or food processor along with beans and process until combined but still chunky.

In a bowl, combine the bean mixture with enough bread crumbs to hold the mixture together and season with salt and pepper.

In a bowl, combine all the ingredients for the Chipotle Cream, mix well, cover, and refrigerate.

Form the bean mixture into 6 oval sausage shapes and mist with non-stick spray.

Brush the grill with oil, then grill the beaners until crisp, 5 minutes per side.

Serve wrapped in the tortilla, topped with the Chipotle Cream, and garnished with the lettuce and tomatoes.

Excerpt from Barbecue Inferno, published by Ten Speed Press 2001, and available from amazon.com

Ready for more hot & spicy Barbecue? See Outdoor Heat and Three Appetizer Recipes

 

Grilled Jalapeno Polenta with Roasted Salsa Verde

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We have written before about northern Mexican roasted salsas, and here’s a practical application of the concept. While we’re at it, we’ll add chiles to everything and even grill the polenta. Serve as an entree with a vegetable and a salad or as a side to grilled meat or chicken.

Ingredients

For the Grilled Jalapeño Polenta:

  • 3/4 cup coarse yellow cornmeal

  • 1 ½ cups milk

  • ½ cup grated cheddar or Asiago cheese

  • 2 jalapeno chiles, stems and seeds removed, chopped

  • 2 tablespoons grated onion

  • 1 clove garlic, minced

  • 3 tablespoons olive oil

  • Salt to taste

For the Roasted Salsa Verde:

  • 1 pound fresh tomatillos, husks left on

  • 1 small onion, quartered

  • 4 jalapeño chiles

  • 2 tablespoons lime juice, fresh preferred

  • 1 teaspoon sugar

  • 1/4 cup chopped fresh cilantro

  • Salt to taste

Instructions

For the Grilled Jalapeño Polenta:

Bring the milk and 1 ½ cups water to a boil in a large saucepan. Slowly sprinkle the cornmeal into the liquid, stirring constantly. Reduce the heat, and continue to stir until the mixture is thick and starts to pull away from the pan. Quickly add the cheese, chiles, onion, garlic, salt to taste, stir well, and remove from the heat.

Pour the polenta into a lightly oiled 10-inch cake or pie pan and cool. Place in refrigerator for 3 hours to firm.

For the Roasted Salsa Verde:

Place tomatillos, onion, and chiles in a basket on the grill and roast until the vegetables are slightly blackened, shaking the basket often. Remove from the basket and peel, but don’t worry about removing all the peels from the chiles. Do remove stems and seeds from the chiles. Place the vegetables, juice, and sugar into a blender or food processor and puree until smooth. Season with salt and stir in the cilantro.

Clean the grill and brush it with oil. Slice the polenta into wedges, brush with the oil and grill over a medium fire until they begin to brown, about 8 to 12 minutes.

Place the wedges on a serving platter, top with the salsa and serve.