Wednesday, August 21, 2013

Dallas Morning News Taste Section August 21, 2013

The cover page is titled Dog Daze of Summer:
A dozen dogs, dressed to thrill
with everything from grilled pineapple to kimchi.

It's all about the Hot Dog!
It may not appear to be vegetarian friendly, but there are great Veggie Dogs on the market and I happen to like them.
However, I chose not to post every way recommended to "dress up" a Hot Dog.

As I continued perusing the recipes, I chose to post this recipe for Righteous Rum Punch.

This was shared by Alicia Ross of the Kitchen Scoop section of the paper.
I thought it looked interesting.

She talks about the super sweet pink rum punch of the '70's and then continues to write about how she came up with a trendy new twist on her old favorite party punch.

Righteous Rum Punch:

1/2 C light rum
1/4 C dark rum
2 TBS coconut rum
1 1/4 C unsweetened pineapple juice
1 1/4 C orange juice
2 TBS key lime juice
Ice for serving
Fresh fruit garnish ( optional)

Mix all ingredients together in a small pitcher.
Serve over ice with fruit garnish, if desired.

Make 4 servings

Peace in the Kitchen!

Roasted Hatch Chile Apple Bars

This is another adaptation of a bar cookie recipe using Roasted Hatch Green Chiles.

Roasted Hatch Chile Apple Bars

1/2 C cold butter, cubed
1 pouch ( 1lb. 1.5 oz ) pouch of Betty Crocker Cookie Mix
1 egg
1 C packed brown sugar
1 C peeled and finely chopped apples ( I use Jonagold)
3 roasted and peeled Hatch Chiles, diced
3/4 C Caramel topping
1/4 C Flour

Spray a 9"x13" baking dish with a vegetable spray

In a large bowl, cut butter into cookie mix and blend with a pastry blender or 2 forks
Stir in the egg
Stir in Hatch Chiles
Reserve 1/2 C of this mixture

Press remaining mixture into the pan
Bake at 350 degrees for 15 minutes

Sprinkle apples over the crust

In a small bowl, mix caramel topping with flour
Drizzle over apples

Spread reserved crumbs over apples
Bake at 350 degrees for 20 - 25 minutes

Cool completely up to 2 hours
Cut into rows, 9"x4"

Peace in the Kitchen!

Crock Pot Hatch Chile Breakfast

This is an easy Texas Breakfast or Brunch dish.

I enter our local Central Market Hatch Chile Contest every year.
This will be my entry for 2013.

1 lb. Bulk Sausage  ( I use Gimme Lean Vegetarian)
2 TBS Vegetable Oil
7 Red Potatoes, un peeled and diced about an inch
1 large Red Onion, diced
1 large Hatch Chile ( your choice, either Medium or Hot) , cleaned and diced

10 Eggs
1/3 C Milk
1 tsp Salt
1 tsp Pepper

1 C Grated Hatch Jack Cheese
Vegetable Spray for the Slow Cooker

Brown the Sausage in Oil and set aside
Spray a Slow Cooker with Vegetable Spray

In a large bowl, mix together:
Hatch Chile
Pour this mixture into the Slow Cooker
Cover and cook on low for 6 hours.
For an early breakfast, prepare the first step and begin cooking at midnight.

At 6 am. :
Whisk together the Eggs and Milk.
Season with Salt and Pepper
Pour this mixture over the Sausage mixture.
Cover and cook an additional hour.
Breakfast will be ready at 7:00 am.

Serve with your favorite Salsa.

Peace in the Kitchen!

Hatch Chile Huevos Rancheros in a Muffin Tin

This is served with a Salsa. You can simply use your favorite one.
In Texas, we're passionate about our Salsa.
My original Salsa recipe is posted on the Blog.

This is another great Muffin Tin recipe to serve for Breakfast or Brunch.
It's made in a regular size 6 cup Muffin Tin Pan. I use a 6 cup Popover Pan or my Cast Iron Muffin Pan.

6 (  6") Corn Tortillas
Vegetable Oil
1 C Refried Beans
1/2 tsp Adobo Seasoning
1/4 tsp Cumin
2/3 C chopped fresh Cilantro
3 Roasted Hatch Chiles, diced
1/2 C shredded Hatch Jack Cheese
6 Eggs, beaten

Heat the Tortillas in a microwave to soften them, about 20 seconds.
They can also be heated in a dry skillet or on a dry cast iron griddle, 15 - 20 seconds per side until they're pliable.
Brush both side of the Tortillas with oil
Place 1 Tortilla in each cup and press down with the bottom of a glass the fits perfectly into the cup.

In a small bowl, mix together:
Refried Beans
Adobo Seasoning
1/3 C of the Cilantro
Divide this mixture evenly among the cups

Top each with an equal amount of Hatch Chiles
Top the Chiles with the Cheese
Press the mixture down into the cups to make room for the eggs
Crack an egg into each cup
Season with Salt and Pepper

Bake at 350 degrees about 20 minutes or until the eggs have set.

Serve garnished with your favorite Salsa and remaining Cilantro.

Peace in the Kitchen!

Hatch Chile Casserole

You really have to love green chiles to appreciate this one!
It's a great Texas Casserole!

  • 4 eggs, beaten
  • 4 14 1/2 oz cans creamed corn
  • 1 1/2 cups white corn meal
  • 1 1/2 tsp garlic salt
  • 1 tsp baking powder
  • 3/4 cup vegetable oil
  • 1 lb Hatch green chiles, roasted, seeded and  roughly diced 
  • 3/4 lb Monterey Jack or Colby Jack cheese, grated
Preheat oven to 350 degrees. Lightly grease a 9x13 casserole dish. In a large bowl, combine all ingredients, stirring well. Pour into casserole dish, top with half the cheese, and bake 45 minutes. Sprinkle the remaining cheese on top and continue baking for 15 minutes.

Hatch Chile Pineapple Bread Pudding

Another original recipe using Hatch Green Chiles!

Hatch Chile Pineapple Bread Pudding:

1 1/2 C drained pineapple chunks
1 C diced fresh hatch chiles
3/4 C brown sugar
1/2 C coconut rum
vegetable cooking spray
1 - 9"X13" baking pan

3 C milk
1/2 C brown sugar
1 TBS molasses
2 TBS minced candied ginger
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
5 egg whites
2 eggs
8 C 1/2" cubed baguette bread

In a bowl, combine:
3/4 C brown sugar
hatch chile
Toss to coat well
Pour into the baking pan sprayed with vegetable spray

Place bread in a single layer on a cookie sheet pan
bake at 325 degrees for 15 minutes, until toasted

In a large bowl, combine:
1/2 C brown sugar
all of the spices
egg whites
Whisk together well
Add bread and toss gently
Set aside for at least 15 minutes

Spoon over the pineapple
Bake at 325 degrees for 35 minutes or until set

Serve warm or at room temperature with the Hatch Chile Rum Sauce.

Rum Sauce:

1 C sugar
1/2 C butter, melted
2 TBS minced roasted hatch chiles
1 egg, beaten
1/4 C coconut rum
1 tsp vanilla

In a saucepan, heat:
hatch chile
whisk in the egg
continue whisking until sugar has melted
remove from heat and whisk in coconut rum
return to simmer until thick
whisk in vanilla

Pour sauce over bread pudding

Peace in the Kitchen!

Chocolate Hatch Chile Cake

An Original recipe using Hatch Green Chiles / 2013

1 1/4 C sugar
1/4 C cornstarch
1/2 tsp salt
2 C heavy cream
1 C milk
2 (2.7oz.) packages of Taza Coffee Flavored Chocolate Mexicano
2 tsp vanilla
1/2 C finely chopped roasted hatch chiles
1/8 tsp cayenne pepper
1 tsp cinnamon

Preheat oven to 325 degrees

1 1/2 C flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick of butter ( 8 TBS )
3/4 C Dutch Cocoa Powder
1 C water
1 C buttermilk
1 C brown sugar
1 C granulated sugar
2 large eggs
1 tsp vanilla

Frosting Preparation:

Whisk together, in a saucepan over medium heat:
heavy cream
Add chocolate , whisk until it melts and becomes smooth and creamy
Add vanilla , chiles, cayenne and cinnamon
Whisk until well combined

Transfer to a bowl and cover the surface with plastic wrap
Refrigerate 3 - 4 hours, up to a day

Cake Preparation:

Grease 2 - 8" cake pans with my Pan Release Mix ( recipe to follow)

In a medium bowl, whisk:
baking powder
baking soda
Melt butter in a large saucepan over medium heat
Whisk in cocoa powder for 1 minute

Remove from heat and whisk in:
brown sugar
granulated sugar
Continue whisking until sugars are dissolved

Whisk in eggs and vanilla
Gradually add flour mixture

Divide batter evenly between the pans
Bake  30 - 35 minutes or until a toothpick comes out clean

Cool in pans for 20 minutes
Invert onto wire cooling racks
Cool for 1 hour

Cut each cake in half horizontally
Roughly crumble one layer into a bowl and set aside

Place one layer on a serving platter and frost the top with 1 cup of frosting
Place another layer on top and repeat
Place the last layer on top and frost the top and sides of the entire cake with the remaining frosting

Sprinkle the top and sides of the cake with the cake crumbs, lightly pressing the crumbs into the frosting

Refrigerate before serving

Pan Release Mixture:
equal parts of Crisco, Vegetable Oil and Flour mixed well and stored in a jar.
I start with 1 Cup of each and keep the rest in the refrigerator until I need it for other baking needs.

Peace in the Kitchen!