While I was thinking about all those burgers for the Burger Bash a good casserole came to mind. My family always requests cheese grits when we get together for a special meal such as brisket or barbecue. When I get into a mode it seems to flow. Then I hit a dry spell and nothing good is developed for a while.
Hatch Green Chile
Where’s the beef? Remember that line from the old Wendy’s commercials on tv? Everybody was saying it. I’m not really sure what that was referring to. But I think it was the little lady who said it that caught our attention. Anyway – I liked beef then and I like it now. I just don’t eat it very often. Not nearly as often as chicken and certainly more than fish.
Savannah picked beef as our topic for Saturday Dishes this week, so I dutifully followed her suggestion and made a Grilled Cheese Green Chile Burger on Grilled Toast. If I’m gonna make it beef it might as well have every other flavor I enjoy too. Now this can be made with ground turkey or chicken and still have all the flavors. Not me, oh no! Beef it will be and it was good! Not the most original beef dish, but my favorite! What’s yours?
I got a new Le Creuset Red Skinny Grill for my birthday. I love this. It is just the right size for a small serving. The wind was blowing at 50+mph when I made these, so no way would I do them on the outside grill. It worked great.
Then add the toppings and you’re ready to eat. Steak fries would be good too.(In my dreams!) Ok, so you can’t see the beef too well because I like all the toppings just as well as the beef. Green chiles and avocado especially. I don’t care for too much lettuce on my burgers unless it is finely shredded and on top of a Whataburger.
Come on over to Saturday dishes and share your favorite beef dish.
All the way home from work I was thinking about Mexican food. I never got over in a lane where I could turn into any place to get it to take home. So I had to make my own.
For some reason I bought some flour tortillas the other day while I was shopping. I think I was intending on a chicken taco salad with the shell baked in some new tortilla bowl molds I bought. (Another day!) In the pantry I had all the fixings I needed to make my own Mexican flavored dinner.
When I get hungry for the taste of enchiladas nothing else will do. All I had were flour tortillas. I could make burritos or enchiladas; however I settled on this little casserole which now has provided plenty of leftovers. I don’t usually use refried beans, but these also have the flavor or nachos with the beans. So I have technically taken care of 2 hankerings I might have.
I used to make Nachos Grande on Sunday night. A little labor intensive, but so well worth the taste. Tostada chips spread with the beans (individually), topped with browned ground meat, green chiles, onions, tomatoes and cheese. Broil until the cheese bubbles and eat them fast while they are still warm. Andy would warm up the leftovers in the microwave. That didn’t appeal to me.
I like the taste of raw onions on my enchiladas. If you don’t, you can brown the onions with the ground meat.
The Terlingua chili Cookoff people say, “You don’t know beans about chili if you put beans in your chili.” – definitely not turkey. So, this is called Southwest Stew. The perfect thing for a rainy day with nothing to do. I love chiles in all their forms and flavors. This meal is a reflection of that. Also, I am forbidden to buy more spices until I use the ones I have. This will make a good dent in that. I miss my friends at Savory Spice Shop in the Arboretum.
For the stew:
- 2 tablespoons of olive oil
- 1 white onion
- 2 jalapenos
- 3 cloves of garlic
- 1.5 pounds of turkey
- 2 tablespoons of Organic Ground Cumin Seeds from Savory Spice
- 2 tablespoons of Black Canyon chili powder from Savory Spice
- 1 tablespoon of chipotle chili powder
- 2 tablespoons of Sweet and Spicy Hungarian Paprika from Savory Spice
- 1 tablespoon of Montreal steak seasoning
- 1 10 oz. can of diced tomatoes and jalapenos
- 2 4 oz. cans of diced Hatch green chiles (I used hot)
- 2 15 oz. cans of black beans rinsed and strained
- 64 oz. of low sodium tomato juice
For the cornbread:
- 1 cup buttermilk
- 1 cup stone ground cornmeal
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg
- 1 tablespoon melted butter
Peel the onions and chop into 8 chunks and place in the food processor. Chop the tops off of two fresh jalapenos. If you are afraid of heat….you probably shouldn’t make this, but you can remove the seeds and ribs of the jalapeños. Cut in half and place in food processor with the onion. Peel three cloves of garlic and give a light mince. Add to food processor. Pulse until finely chopped.
In a Dutch oven set over medium heat sautee onion, garlic and jalapeños in olive oil until softened. Add turkey and crumble. As the turkey browns add the spices one at a time and mix. Cook and stir until turkey is cooked through and spices are spread evenly. Add diced tomatoes and green chiles. Stir to combine. Add tomato juice and black beans. Reduce heat to low and get your tasting bowl ready.
Cook over low heat stirring frequently for at least 6 hours if not more. You could transfer to a crockpot at this point. After the first hour, taste for seasoning. If it is too hot add a little sugar or apple cider vinegar one teaspoon at a time up to four or add a square of bakers chocolate. Continue to taste as flavors will evolve during the cooking time.
Preheat oven to 450° .
In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg, melted butter and buttermilk.
Bake in a mini-loaf or muffin pan for 30 minutes. Remove from the oven when the top of cornbread is brown and it feels firm to the touch. Immediately turn out to keep from over-drying.
Cut out a large wedge or circle from individual muffins. Fill with stew and set in bowl with a thin layer of stew. Sprinkle with cheese. Add a small dollop of sour cream and top with cut out wedge.
I grew up in West Texas during the oil boom of the 50’s and 60’s. The oil flowed like water and everybody who wanted a job had one. In those days oil field workers worked 24-hours a day, 7-days a week, 365-days a year. Holidays were hard to squeeze in with family. We sometimes had Christmas on an alternate day if Daddy was not going to be home. Wink is 7 miles from Kermit (nothing to do with the frog). Wink is famous for the “Wink sink hole” and Roy Orbison (He sang Pretty Woman). We are talking big west Texas oil towns here. Some of the best tastin’ food I have ever eaten was right there. Hamburgers as big as a dinner plate at the diner after football games, Frito pies at the DQ at lunch, hot dogs and hamburgers at Cook’s store across the street from the elementary school, soup and a sandwich at the drug store counter at lunch in Jr. High. Good memories. I was sick and missed a class reunion. I guess that’s what got all this started.
Do you know what a Mexican hamburger is? I (living in El Paso) had never heard of that, but my mother introduced it to us and even took my family to Wink to eat one. You would have thought they had invented sliced bread. Those were the talk of the town at afternoon coffee. I made these more often than grilled burgers for a while. The little diner where we went to eat these was deserted. I wasn’t too sure about this, except my mom was a very picky eater and loved good Mexican food. The plates of food they produced were huge. Platter size white flour tortillas were spread with refried beans (pinto not black beans) and filled with fajita flavored burgers fried on the flattop griddle, shredded lettuce, tomatoes, grilled onions and green chilies or jalapeños, and cheese. These were served with sides of guacamole, cream cheese, and salsa. These are more or less a folded burrito. But “drippin’ down your elbows” good food!
I sort of “healthified” these, but you don’t have to if you don’t want to. If my son had been home they wouldn’t have been so healthy. I made my own refried beans from leftover beans I had cooked by reducing the liquid and mashing them. I used whole wheat tortillas. They actually tasted good toasted on the griddle.
- 1 pound ground meat
- Fajita seasoning blend
- 1 can refried beans (I made my own from pinto beans I cooked with not so much salt and no lard)
- grated Cheddar or Monterey Jack or Pepper Jack cheese
- lettuce shredded (like for tacos)
- diced tomatoes
- chopped Hatch green chiles (roasted, peeled and diced)
- grilled onions
- salsa (hot or not to your taste) (I used my home canned salsa)
- sour cream
- avocados sliced or guacamole
- sliced pickled jalapenos
- large flour tortillas (I had whole wheat)
Form the ground meat into patties about 5” long by 3” wide. Sprinkle with the dry fajita seasoning blend or seasoning of your choice. Set aside.
Grate the cheese, dice the tomatoes, prepare the avocados. Set up a serving station with all the burger toppings and sides in small dishes so everyone can make theirs according to their taste.
Fry the patties and allow to form a good caramelized crust on both sides. Meanwhile toast the tortillas in a non-stick skillet or on a round griddle. Toast just until slightly crisp and warmed.
- A layer of beans spread on the entire surface of the tortilla
- Grilled onions
- Green chiles
- Sour cream
- Fold over to make a very large taco
- Several napkins
This will make 4 very large Mexican hamburgers.
One last zucchini meal. I really do like the things I have come up with this year. This one is very tasty and it is an adaptation (very far removed).
- 2 Hatch green chiles, or 1 small can chopped green chiles
- 2 cups corn kernels
- 1 cup chopped red onion
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh oregano
- 1 tablespoon olive oil
- 1 lime, juiced
- 1/4 teaspoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 4 medium zucchini squash
- 1 cup cooked Israeli couscous
- 4 ounces Colby-Jack cheese, shredded (about 1 cup packed, plus a little extra for sprinkling on top of tomatoes)
Wash and dry the chiles and leave the stems on, use a knife and slit about a 1” verticle slit near the stem, and place them on a grill, the broiler or over the open flame on your gas stove. I prefer the gas grill outside when the weather permits. (In El Paso that is almost always!) Turn them until they are charred on all sides. Once they are blackened all over, put them in a bowl or pan and cover tightly with plastic wrap, a plastic bag or even foil. You want them to steam completely. They need to be cool enough to handle. With the back of a paring knife slip the charred skin away by sliding the knife down the chile. Remove as much of the blackened skin as possible. A little char adds to the smoky flavor of the chile. DO NOT RINSE THE CHILES when preparing them for sauces, enchiladas, pico de gallo or casseroles/stews, unless instructed in a recipe. Dice the chiles into ¼” dice.
Add corn and onion to a non-stick pan and cook for 10 minutes, half way through, stir mixture and then sprinkle with minced garlic. Add corn mixture to chopped chiles; stir in oregano, oil, lime juice, salt, cumin, and black pepper.
Cut the zucchini in half and scoop out the inside; set aside.
Cook the couscous according to the package instructions. Remove from heat; fluff with a fork. Add to corn mixture; toss well. Add the cheese to the mixture and carefully combine all ingredients.
Preheat oven to 350°.
Spoon corn mixture evenly among each zucchini boat. Place in a baking dish. Add about ¼ cup water to steam the squash. Bake at 350° for 30 minutes. Remove from oven. Preheat broiler and sprinkle a little cheese on each zucchini. Broil 1 1/2 minutes or until cheese melts/browns. Serve immediately.
Sharing this week with Jam Hands and:
The last weekend of summer is what Labor Day means to me. I hope the weather man knows that and begins to forecast cooler weather. I skipped watering the flowers for a couple of days and they were drooping and looking frail from the heat and lack of water.
I did think about a grilled meal for this long weekend and what would go with it. Green chile cheese grits, bar-b-que chicken and a decadent cake for dessert. So, I made the whole thing. Not good for the diet, but boy did it taste good! The Hatch green chiles were a great addition to the cheese grits. For the chicken, no low fat boneless skinless stuff. Legs and thighs with the skin on were on my menu. My son said he hadn’t had that much good food to eat in a long time. “Music to a mother’s ears!” Of course, the second helping of everything put him out for a nap.
I topped it off with a Pumpkin Pecan Streusel Cake. I’m taking that to a pot luck dinner, but I needed a taste tester. He volunteered. He said it was great, if all the sugar didn’t put him in a coma. I doubt it will do that. It was a huge cake slice though.
This does not mean I’m not cooking again anytime soon, but nothing so rich and decadent as all those in the same meal. It was fun. Yes, I thinking cooking is fun and very relaxing. Then I had to take pictures and write about it to share with you, my friend. Wish you were here in my kitchen to join me.
Hank usually order cheese grits or scalloped potatoes, salad and broccoli with the chicken. He cooked outside while I cooked inside and I cleaned up. He had menus that went together. I miss those menus, but not the cleaning up. I am celebrating his menu this weekend and adding a Pumpkin Streusel Spice Cake to top it all off.
Green Chile Cheese Grits
- 1 cup grits (quick cooking, not instant)
- 4 cups salted water (bring to a boil)
- 1 stick Parkay margarine
- 3 cups grated cheese, Cheddar is my favorite
- 2 eggs, well beaten
- 1 teaspoon Tabasco Sauce (or more)
- 4-5 Hatch green chiles , roasted, peeled, seeded and diced
Cook the grits according to package directions. (I don’t like the instant grits, but quick grits is all I can find any more.)
When the grits are done, add the eggs and beat in quickly. Add the remaining ingredients and mix well to melt the margarine and cheese.
Pour into a well-buttered casserole dish and bake uncovered for 45 minutes at 350°. The edges should begin to brown and crisp. Remove from the oven and allow to rest for at least 15 minutes to set before serving.
- 1 large chicken or 6 large chicken parts (We like legs and thighs)
- Salt and pepper
- 1 cup vinegar
- Hank’s bar-b-que sauce or your choice of bottled sauce (see below)
Put the chicken in a large bowl and add enough water to cover. Add 1 cup vinegar and salt and pepper. Let marinade in the refrigerator at least an hour or 4 is better. Drain well and pat dry. Season generously with salt and pepper.
Place 2 pieces of chicken in a foil square and I sometimes double wrap them if using skin-on chicken. Wrap tightly to allow to steam. I use a gas grill, but coals work too. Turn over 2 times (every 15 minutes). Then remove the chicken from the foil and allow to brown on the grill and baste with the bar-b-que sauce.
Hank’s bar-b-que sauce was unique. It involved a basic bottled Cattleman’s Bar-B-Que sauce, a couple of tablespoons of butter, lemon pepper dry marinade, catsup, mustard, Worcestershire sauce, soy sauce, salt and pepper and finally 2 tablespoons of brown sugar. What a concoction! I seldom do all that. Any bottled sauce works for me in a pinch.
Pumpkin Streusel Cake
- ½ cup butter, softened
- 1 ½ cups sugar
- 15 oz. can pumpkin
- 3 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 cup flour
- 1 cup sugar
- 1 cup light brown sugar, packed
- 2 teaspoons cinnamon
- 8 tablespoons butter, melted
- 1 ½ cup chopped pecans
Preheat oven to 350°. Grease a Bundt or tube pan well.
In a stand mixer, combine the butter and sugar and beat until fluffy on medium. Add the pumpkin and eggs and mix well. Combine the flour, baking powder, cinnamon and spices. Add the flour mixture to the pumpkin mixture and beat on low speed just to combine. Stir with a spatula to be sure all ingredients are well combined.
Combine the streusel ingredients in a bowl. Put about 2/3 of the batter in the Bundt pan and add ½ of the streusel mix evenly over the batter. Drop in the remaining batter and spread over the streusel. Add the remaining streusel on the cake top.
Bake the cake for 55-60 minutes or until a tester comes out clean. Cool 10 minutes on a baking rack. Invert on a plate. Using another plate turn the cake streusel side up for a pretty presentation.
Drizzle with a maple glaze(below)
- 2 tablespoons butter
- 1 ½ cups powdered sugar
- 1 teaspoon maple flavoring
Milk to thin to the consistency needed to drizzle on the cake.
Have a slice and enjoy!
Fusion Cooking -(East Coast Meets West Texas)
I like crab cakes and I love green chiles. Why not give them a try together? It turned out delicious. Just the right amount of smokey chile flavor. The only thing I would do next time is make a tomatillo sauce to serve with them. Other than that it was a great mix of two of great flavors. Thanks to Cook’s Illustrated for the no-mayo crab cake recipe. My oldest, Krista, doesn’t like mayo. How did that happen? She says this lets the taste of really good crab go un-marred. All I had to do was roast and peel the chiles and add them into the mix. Then I topped them with Big Sister’s Pineapple Salsa. As I said, I would make a tomatillo sauce next time.
Green Chile Crab Cakes
- 1 pound lump crab meat (Phillips Premium Crab Jumbo or Miller’s Select Lump Crab Meat)
- 1 cup milk
- 11/2 cups bread crumbs
- salt and pepper to taste
- 2 celery ribs, chopped or diced
- 1/2 cup chopped onion
- 1 garlic clove
- 4 roasted, peeled, seeded and diced Hatch green chiles (or 1 can chopped green chiles)
- 2 tablespoons unsalted butter
- 4 ounces shrimp (size does not matter…will chop and use for filling)
- 1/4 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay
- 4 tablespoons vegetable oil
Add crabmeat and milk to a bowl submerging all the crab meat. Cover and refrigerate for thirty minutes.
Pulse celery, onion and garlic in a food processor or finely chop. Melt 1 tablespoon of butter in a 10 inch non-stick skillet over medium heat. Add chopped vegetables, salt and pepper . Sautee 4-6 minutes or until soft and moisture is evaporated. Put cooked vegetables in a large bowl and allow to cool to room temperature while you prepare the rest of the ingredients. Add chopped green chiles to the cooling celery and onion.
Remove crabmeat and strain through a mesh strainer pressing to remove the milk but don’t break the crab meat. Set aside.
Add shrimp to the small bowl of the Kitchen Aid food processor and pulse about 12-15 times. Scraping sides if necessary. Once finely ground, add cream and pulse until combined about 4 times.
Add shrimp puree to room temperature vegetables and add mustard, hot sauce, lemon and Old Bay. Stir until combined. Fold crab meat in gently with a rubber spatula.
Divide into 16 balls. I used a tablespoon to measure. Roll into ball and flatten into patty about ½ inch thick. Make sure they are the same size. Put on baking sheet lined with parchment paper. Cover tightly with plastic wrap and chill in the refrigerator for at least 30 minutes.
Remove patties from refrigerator and coat with bread crumbs. Heat a 10 inch non-stick skillet to medium with one tablespoon of oil and one tablespoon butter until shimmering. Add patties and cook until browned about 4 minutes per side.
Be careful not to crowd the pan and add more oil and butter as necessary.
I will be entering these in the Vanilla Clouds and Lemon Dreams, Sweet Heat challenge.
I am sharing this week with Teach Me Tuesday’s,The King’s Court IV, Thursday’s Favorite Things and Homestead Simple. In September, I will be entering these in the Vanilla Clouds and Lemon Dreams, Sweet Heat challenge.
I love the smell of green chiles roasting over an open fire. The scent fills the air with a warm, spicy fragrance. It makes me feel like Fall is just around the corner. Being from the southwest we think everyone knows how to roast, steam and peel New Mexico long green chiles. (some places known as Anaheim chiles.) I had a good lesson in this exercise from Chef Johnny Vee of Las Cosas Cooking School in Santa Fe, NM. He has lots of experience in teaching, catering, and restaurant management.
If you have the chance to visit Santa Fe and take a class with Chef Johnny you should do it. I learned a few new tricks in his class and had a blast cooking with him and my friend Nelda. She and I have both raised families and cooked lots of meals. I thought I knew everything there was about chiles. Not so. Did you know, if your put a small slit near the stem of the raw chile before roasting it that it will prevent the chile from exploding while over the direct flame? Then you can use that same slit to fill the chile for chiles rellenos before you put it in the batter? I never thought of that. I always do things the hardest way first. This makes perfect sense. He introduced all types of recipes in which to use the chiles. I’ll be sharing those with you from time to time as chile season proceeds.
When picking out your chiles be sure they are as flat and heavy feeling as you can find. This will make it easier to char the skin more evenly. Heavy feeling chiles will be meatier or thicker for stuffing with your favorite cheese. I like Asadero or Mennonite cheese. Very good for melting in those chiles rellenos.
Wash and dry the chiles and leave the stems on, use a knife and slit about a 1” verticle slit near the stem, and place them on a grill or over the open flame on your gas stove. You can put them under the broiler too. I prefer the gas grill outside when the weather permits. (In El Paso that is almost always!) Turn them until they are charred on all sides. Once they are blackened all over, put them in a bowl or pan and cover tightly with plastic wrap, a plastic bag or even foil. You wantthem to steam completely. They need to be cool enough to handle. With the back of a paring knife slip the charred skin away by sliding the knife down the chile. Remove as much of the blackened skin as possible. A little char adds to the smoky flavor of the chile. DO NOT RINSE THE CHILES when preparing them for sauces, enchiladas, pico de gallo or casseroles/stews, unless instructed in a recipe.
You can slit them open and remove the stems and seeds if they are to be diced or sliced. The seeds are the hottest part. For chiles rellenos leave the seeds in and stems on.
After all of that instruction here is a nice sweet surprise that Chef Johnny shared with us. This is a very creamy and quick ice cream to make. The chiles add a new twist to ice cream I had never thought of. I took the liberty to adjust the chile prep a little. I really wanted the flavor throughout the ice cream. In the class we served the chiles in strips on top in case some didn’t want chile with their lime. I added the zest of ½ of an orange too. Thinking margaritas here! The Chef told us he used the chile syrup from caramelized chiles to make margaritas. Sounds like a good idea. It must be 5 o’clock somewhere!
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- Zest of 2 limes
- Zest of ½ orange
- ¼ cup freshly squeezed lime juice, about 2 limes
- ¼ cup key lime juice (bottled is fine or about 8 key limes)
Important note: Set up your ice cream maker before you add the lime juices.
Whisk together cream, milk, sugar and zest. Mix until sugar is completely dissolved.
Quickly stir in the lime juices (it gets very thick) and quickly pour into the ice cream maker. Freeze according to manufacturer’s instructions. I used my Cuisinart Ice Cream Maker. This is such a handy little machine. No fuss or bother with ice, salt, etc. And It makes a perfect quantity ice cream – perfect for this recipe.
When the ice cream is finished freezing, add the chiles through the top opening and mix in the chiles and allow to blend for a minute. Pack the ice cream in plastic containers and store in the freezer section of your refrigerator until ready to serve.
- 6 New Mexico green chiles, roasted, peeled, seeded and rinsed
- ½ cup sugar
- 2 tablespoons water
- ¼ teaspoon salt
Blot the chiles dry with paper towels and cut them in ¼” dice. Combine all ingredients in a heavy bottomed saucepan. Cook over medium heat, stirring occasionally until the mixture thickens and becomes syrupy. About 10-12 minutes.
Remove from the heat and strain the chiles through a sieve. Scatter the chiles on a lightly oiled plate and freeze. Add to the Lime Ice Cream before storing in the freezer.
–Chef Chat with Chef Johnny V “It sounds crazy but these candied chiles end up tasting like candied pineapple, but with a kick. If you are not sure you will love them, serve them as strips on top of the ice cream.”
–His cookbook Cooking with Johnny Vee has this recipe and lots more.
We must honor the Olympic Host this year. I loved the opening ceremonies and Mary Poppins was supercalifragilisticexpialidocious. Who couldn’t love that? I thought that afternoon tea would be appropriate. I am going to Texas-style it though. It is believed that credit for the custom of the Afternoon Tea goes to Anna, the 7th Duchess of Bedford in the early 19th century. Dinner was served as late as 9:00 pm which left the Duchess hungry. To stave off that hunger she would order tea, bread, and cakes in her room. There was once a British family that lived in El Paso for a while and was part of our Girl Scout troop. My daughters would go to play with their daughters and would have tea with them. They thought that was so cool. Girl Scouts was a great way to teach cultures and make friends.
A little bit about Great Britain’s Olympic History. Great Britain was one of 14 teams to compete in the first Games, the 1896 Summer Olympics, and has competed at every Games. Athletes representing Great Britain have won 715 medals at the Summer Olympic Games, and another 22 at the Winter Olympic Games. Great Britain is the only team to have won at least one gold medal at every Summer Games. The most successful British Olympian by gold medals won is Steve Redgrave, who won five consecutive gold medals; in the Coxed four in 1984 then Coxless pair 1988 to 1996 and finally Coxless four in 2000. Redgrave and cyclist Bradley Wiggins are the most bemedaled British Olympians with six medals each. They seem to excel at the sitting ones don’t they?
For tea today we will have to ice it. I can’t imagine 100 degrees and hot tea. We’ll have crumpets with Jalapeno Jelly and a green chile pimento cheese sandwich.
There are a lot of options for tea but my favorite is sun tea. Fill a gallon jar with water add 5 of your favorite tea bags put the lid on and place in the sun. I am adding a lemon rind and orange rind to mine today for some flavor. Mint is a good idea too. It will be ready just in time for tea. If your jar is glass, do not take inside and place directly in the refrigerator. Allow it to come to room temperature then put it in the refrigerator. Otherwise, the glass might break.
Green Chile Pimento Cheese Sandwich (serves 4)
- 3 ounces extra-sharp cheddar cheese, freshly grated (I used pepper cheddar today)
- 3 ounces cream cheese, softened well
- 1/3 ounce jar diced pimentos, with juice
- 1/3 small can of diced green chiles (drained)
- 1 garlic cloves, minced (approximate, adjust to your liking)
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon fresh ground pepper
- 1/8 teaspoon paprika
- drop hot sauce
- pinch sugar
- 8 slices of your favorite bread
Mix all ingredients very well. Note: For the best flavor, grate the cheddar just before you make the recipe. Store pimento cheese in an airtight container in the refrigerator. A little time to let the ingredients marry makes it taste better. Serve on bread or as a dip with crackers and vegetables.
I had to do some research on how to make a crumpet. This recipe was adapted from AllRecipes.
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (105 degrees to 115 degrees)
- 1 teaspoon sugar
- 1/3 cup warm milk (110 to 115 degrees F)
- 4 tablespoons butter or margarine, melted, divided
- 1 egg
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- ½ teaspoon ground nutmeg
In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour, nutmeg and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes.
Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. I recently purchased two silicone egg cookers that will work perfectly. I love these things! Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.
These can be made savory or sweet. Use your imagination. I am doing jalapeno and strawberry jelly today.
I am enjoying this Olympic Food Week and I am so excited for our final day which will feature a guest post by one of my FAVORITE foodies. Jen at Juanita’s Cocina. She should be one of yours too. She makes fabulous food. Be sure you check in with us on Thursday to see what great dish she has for our Closing of Olympic Food Week.