For those who haven't tried Hatch chiles from Hatch, New Mexico, well they are darn tasty! While I was processing the loss of my friend yesterday I dove deep into culinary distractions. From my friends garden to local produce, made a couple of rocking meals.
First dish: roasted Hatch chiles. Fresh corn on the cob. Rice cooked in roasted tomato juices and onions. Sautéed rice in olive oil before adding other ingredients. Included a little saffron in rice water. Diced cooked chicken. Jack cheese.
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Simply mix it together. Add some grated jack cheese and heat in oven when ready for dinner. The Hatch chiles have more flavor than Anaheim peppers. Sometimes I mix half and half I'd folks are not too spicy. Serve with sour cream, cilantro, etc. I served it with the eggplant tomato dish below. All was well received!
The second dish was a take on eggplant Parmesan. Started with roasted heirloom tomatoes, roasted Garlic and herbs. Then layered some roasted yellow squash from garden. Mixed some grated cheddar with ricotta and made a layer of that. Another layer included breaded and baked eggplant slices.
It was a crazy day of playing with food. Topped off with a great friend and family over for dinner and extra meals to share with loved ones. This is one way I say #TakeThatMS!
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