Hatch Chiles are in!

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.
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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