What in the world should I cook tonight?

August 30th, 2009
by: Blue

I picked up my annual 40 lbs. of Hatch Green Chiles yesterday.  Hot, not mild,  por supuesto.  THANK GOD!  I ran out about a month ago, it was a very sad day.  Took them home and froze them with loving care, we’ll be enjoying these all year.  Por supresto I had to make something with Hatch Green Chiles last night (and today).  Last night I made Green Chile Cheeseburgers.  Today I decided to redefine the leftover burgers I had, and made Green Chile Chili (no, it’s not redundant). 

These recipes are also pantry recipes – where I go shopping in my own pantry, figure out what I have and how I can creatively use the stuff I’ve already paid for or cooked.   I am great at this, but it’s only because I’ve learned from the master, Sue.  Sue can redefine rice, or anthing else, at least 50 different ways in the flash of an eye!  In these times it’s a great skill to have.   

There are those that shun canned ingredients, but I think having them on hand is not only smart but economical.  One of my favorite ham salad recipes from Sue uses Spam!  Damn!  Really – I made  it for my boys one night.  Por supuesto I did not tell them what it was – and they loved it.  It just goes to show that deception, when it comes to cooking and children, es algo muy bueno.

Produce is OUTRAGEOUSLY expensive and sometimes you just don’t feel like grocery shopping, yo.  Do yourself a favor and keep  your essential items in the pantry or the freezer.  Blue and Sue are known for browsing the grocery aisles at Big Lots for the latest marked down gourmet items (they are there, people, get in the car and GO!!).  Now, on to the recipes.

Green Chile Burgers

Green Chile Chili

Green Chile Burgers

August 30th, 2009
by: Blue

2 lbs of lean ground beef (preferably raised by my Daddy)
1 package onion soup mix
1 cup Hatch Green Chiles (or less, or more, whatever)
2 tablespoons worchester sauce
1-2 tablespoons water
Fresh ground pepper

Crumble the beef into a bowl. Add soup mix and green chiles and mix lightly. Add 1 tablespoon water and mix lightly. If the water is absorbed almost immediately add another tablespoon. This might sound bizarre but this adds a lot of moisture to the burger, which is critical for lean ground beef. Heck, add three tablespoons if you need too, along with fresh ground pepper to taste. When mixed the beef should not feel compact, it should almost like it’s going to fall apart when you form the patties and you’ll feel scared that it’ll survive grilling. This is your goal. After you form the patties (I made 6), you can chill them in the fridge to firm them up a bit. When you are ready to grill, lightly oil the grate and cook the burgers over medium high heat about 4-5 minutes each side. Grab a beer while you enjoy the amazing aroma of roasted green chiles and grilled beef.

Green Chile Chili

August 30th, 2009
by: Blue

WARNING: This recipe is named for the massive amount of green chiles in the leftover green chile burgers, and not for being traditional New Mexico Green Chili.  Proceed if you still desire deliciousness in your mouth.

Chopped onions, 1-2 cups
Leftover green chile burgers, crumbled (I had approximately 1 1/3 lbs leftover, weight prior to cooking. Precision not guaranteed)
1 can pinto beans, or substitute your bean of choice
2 cans Rotel tomatoes
2 teaspoons cumin
2 bay leaves
¼ cup chili powder, or to taste
3 tablespoons tomato paste
2 tablespoons sugar
4 cups (1 quart) chicken broth
½ cup sofrito (optional, but add some garlic if you leave this out)

Saute onions in a bit of oil until softened. Add remaining ingredients and simmer over low heat until you can no longer resist the delicious aroma wafting through your house (at least two hours).

Sugar might seem unnecessary or weird, and I swear that Paula Deen did not tell me to do it!! The acidity of the tomatoes needed to be tamed during my taste tests and the tiny bit of sugar did the trick. This trick is something that is worthy of remembering, I pull it out of my sleeve frequently.