This simple but tasty dish evolved from the need to preserve meat without refrigeration since chile acts as an antioxidant and prevents the meat from spoiling.
Ingredients
garlic, mexican oregano, water, pork, red chile
Pizza Salzi
From J.P. Hayes of Sgt. Peppers Hot Sauce Micro Brewery located in Austin, Texas.
Ingredients
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3 cups diced Roma tomatoes
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1 cup diced red onion
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3 whole poblano chiles, roasted with seeds removed, and chopped (green chiles may be substituted)
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½ cup sliced black olives
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6 cloves garlic, minced
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10 large basil leaves, minced
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4 teaspoons balsamic vinegar
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1 tablespoon ancho chile powder
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½ teaspoon cumin
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1 teaspoon crushed Mexican oregano
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Red hot chile powder, to taste
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Salt and pepper to taste
Instructions
Mix all of the ingredients in a non-reactive bowl and refrigerate until ready to use.
Chicken Peanut Satay
Pronounced “saa-tay”, these very popular Southeast Asian snack foods make delicious appetizers or a great barbecue dish, and are made with a variety of meats and seafood. For this recipe I have used chicken, cut in traditional strips and threaded on wooden skewers. Substitute pork, or even chicken wings.
Ingredients
- Wooden or metal skewers
- 2 tablespoons crushed dried red chiles
- 1/4 cup rice wine vinegar
- 3 tablespoons soy sauce
- 2 tablespoons Asian-style chile oil
- 1 tablespoon lime juice, fresh preferred
- 1 tablespoon grated ginger
- 1 pound boneless chicken breasts, cut into strips
- ½ cup chunky peanut butter
- ½ cup coconut milk
- 1/4 teaspoon ground cumin
Instructions
Mix the chiles, vinegar, soy sauce, oil, lime juice, and ginger together in a nonreactive dish or plastic bag. Place the chicken in the marinade and marinate for 2 to 3 hours in the refrigerator, turning frequently. Remove the chicken and save the marinade.
If using wooden or bamboo skewers, soak them in water for ½ hour to prevent them from burning on the grill. Thread the chicken strips on the skewers. Grill the chicken over charcoal, basting frequently with some of the marinade, until done.
Combine the reserved marinade, peanut butter, coconut milk, and cumin in a saucepan. Simmer the sauce for 15 to 20 minutes, stirring frequently, to thicken.
Arrange the satays on a platter and serve with the peanut sauce on the side for dipping.
Habanero Mustard Marinated Mushrooms
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.
Southwestern Green Chile Cheese Log
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
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½ cup chopped green New Mexico chile, which has been roasted and peeled
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1 8-ounce package cream cheese, softened
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1/4 cup crumbled blue cheese
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2 tablespoons ground red New Mexico chile
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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.