Hatch Valley Surprise

On September 7, 2014, in Recipes, by Chris Baccus
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While living in Texas, I came to know Hatch Chiles.  They are spicy New Mexico based chile that has a flavor very distinct from other better known chile peppers.  When the season for hatch chiles comes around in late summer, I always make sure to pick up some to use for cooking or in this case… drinking.

I was looking to experiment with the classic Bloody Mary.  Seeing how I love tomato juice but don’t care all that much for vodka, I came across a drink known as the Shanghai Surprise that combines Bloody Mary mix with beer. Now beer I love and well I feel so much better after a beer than some vodka.

bloodymarymeasure

The key ingredient is having fresh tomatoes and using a juicer or blender.  I currently don’t own a juicer, but there a lot of great options for electric juicers on the market today. I used my VitaMix to puree the tomatoes which works good too.

tomatoesblended

Sadly, I was all out of horseradish to make my homemade Bloody Mary mix so I decided to replace the horseradish with Hatch chiles.  The end result was a spicy and delicious recipe I’m sure I’ll make again the next time I get a craving for something more than just a beer.

You can learn more about juicing and other cocktails at Williams-Sonoma blog.

Hatch Valley Surprise
Serves 1

3 ounces Hatch Bloody Mary Mix
5 ounces pilsner or similar beer
1/2 ounce fresh squeezed lime juice
2 dashes red wine vinegar

Hatch Bloody Mary Mix

6 large tomatoes to make 16 ounces tomato juice
2 ounces lemon juice
1 tablespoon, diced Hatch chile (or 1 teaspoon dried Hatch chile powder)
2 teaspoons Tabasco sauce
2 teaspoons Worcestershire sauce
1 teaspoon celery salt
Salt and pepper to taste

Combine ingredients for Hatch Bloody Mary Mix into a blender and blend on high for 15 seconds. Should be smooth.

To prepare the drink, add the ingredients into a glass and serve after a quick stir.

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Cajun Turkey Pot Pie

On September 8, 2012, in Featured, Recipes, by Chris Baccus
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Pie + Meat = Winning.

Adding some Cajun spices to a turkey pot pie definitely caught my attention when searching for things to make this week.  This recipe is quite simple, so simple I finally overcame my fear of making homemade pie crust.

The filling requires cooked Turkey. I prepared the turkey using this recipe: Roast Turkey Breast. It takes about 45 minutes to cook.  It’s best to do this in the morning and then wrapping the cooked turkey breast and putting it in the refrigerator for when you need it later or if you want prepare the filling and refrigerate it that day to use when you get home in the evening.

Prepare your pie crust and then lay it out in the pie pan filling it with the turkey mixture. Add plenty of filling so you have a hearty amount of turkey and vegetables.

Vent the crust with a few slits and cook. Enjoy!

 

For the Recipe: Cajun Turkey Pot Pie

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Hatch Chile Bacon Wrapped Poppers

On September 2, 2012, in Featured, Recipes, by Chris Baccus
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I love Hatch Chiles.  Like many, I had no clue what a Hatch Chile was until I moved to Texas, but they are getting more familiar and Melissa’s Produce had a Hatch Chile roasting today at South Pasadena’s Bristol Farms.  Sadly, I missed this roast but did make it to the market and picked up some chiles and some hatch chile cream cheese the market sold too.

Tonight’s University of Michigan vs Alabama game was an appropriate setting for some stuffed poppers.  Sadly, the game was a bust but these chiles turned out fabulous.

Hatch Chile Bacon Wrapped Poppers
Serves 4

4 Large Hatch Chiles, cut in half and seeded
4 oz cream cheese
8 slices of bacon
toothpicks

Turn on the grill or broiler and start putting together the poppers. Fill each Hatch Chile with cream cheese then wrap a bacon slice around it and use a toothpick at each end to hold the bacon to the chile.

Grill for about 10-15 minutes turning every few minutes getting them charred, not burned.

Serve.

 

 

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