Hatch Chile Time is Here!

8 / 9 / 19

Corn, Cherry Tomato Salad with Hatch Chili Vinaigrette

Serves 4-6

6 ears of corn, husk and silk removed
2 tablespoons melted butter
2 tablespoons freshly squeezed lime juice
½ teaspoon chili powder
1 tablespoon chopped cilantro
2 tablespoons Hatch Chile Vinegar
¼ cup olive oil
1 pint cherry tomatoes, sliced in half
½ cup crumbled queso fresco, (Mexican cheese) or you could use Monterey Jack
Sea salt, to taste

Microwave the corn with the husk on for 10 minutes;

Boil the corn for about 3 -4 minutes with a little salt added to the water or grill lightly for a roasted flavor.

Let the corn cool until you can handle them and cut the kernels off the cob into a large bowl.

In a small bowl make the vinaigrette by whisking together butter, lime juice, chili powder, and chopped cilantro. Add the vinegar and whisk in the olive oil until emulsified to taste.

Pour the vinaigrette over the corn and mix to coat.

Add the tomatoes and crumbled queso fresco or grated Jack cheese and stir. Season with salt to taste.

Serve at room temperature. Refrigerate leftovers.

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Hatch Chile Brownies

7 / 25 / 17

Fudgy, chewy, mild or hot…..a delicious treat!

Hatch Chile Brownies

1 cup flour
¾ cup Dutch cocoa powder
2 cups sugar
¼ teaspoon salt, use ½ teaspoon if using unsalted butter
2 teaspoons Hatch chile powder
¼ teaspoon baking powder
3 lg. eggs
½ cup butter, melted (8 Tb)
¼ cup olive oil
2 teaspoons vanilla

Preheat the oven to 375° and lightly grease a 9x13 pan.

Add all the ingredients to a large bowl in the order they are listed. Stir together and beat until the mixture is smooth.

Spoon into the prepared pan and bake 25-30 minutes, or until just barely beginning to pull away from the sides of the pan, remove from oven and let cool.

Santa Maria Style BBQ

9 / 2 / 16

Santa Maria style bbq tri tip is traditionally made with a simple rub and grilled over hard wood, sliced thin and served with salsa, pinquinto beans and tortillas. You can find bbq’s on most street corners in Santa Maria but if you can’t get there, grill up your own. I prefer a wet marinade for a little extra flavor and sometimes I’d rather cook it in the oven so I’ve offered a recipe for both. Be sure to let it rest after grilling and slice it thin against the grain. Make extra for sandwiches or tacos or heating leftovers up to serve with some nice fried eggs. You’ll want to make sure you have enough so plan on 1/2 # per person.

Santa Maria Style Tri Tip

1/2 cup red wine
1/2 cup olive oil
2 tablespoons Worcestershire
1 tablespoon soy sauce
1 lemon, juiced
3 cloves garlic, minced
1/4 teaspoon dry mustard
1 tri tip, about 2 1/2 – 3 pounds

Combine red wine, oil, Worcestershire, soy, lemon juice, garlic and mustard.

Marinate meat in sauce in refrigerator for up to 2 hours, turning several times.

Grilling Method

Remove from refrigerator 2 hours before grilling. Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade. For a more accurate temperature use a probe style thermometer that has been designed to be used with a grill. Use the temperature guides below for cooking.

Oven Method

Preheat the oven to 450°. Remove the meat from the marinade and pat it dry. Discard the marinade.

Place the tri-tip, fat side up, on a rack in a shallow roasting pan. Use a probe style thermometer inserted into the center of the meat. Set temperature for 115° - 120° for rare, 120° - 125° for medium-rare or 130° for medium, it is not recommended to cook tri tip higher than 130°, the meat will be tough and dry.

Transfer the meat to a carving board or platter, cover loosely with foil, and let it rest for 10 to 15 minutes before carving to allow the residual heat to complete the cooking and the juices to stabilize.

Slice the meat into thin slices across the grain.

Santa Maria Pinquinto Beans

1 pound Rancho Gordo dried heirloom Santa Maria pinquito beans
10 cups water, divided
3 tablespoons olive oil, divided
1 carrot, peeled
½ onion, chopped
1 celery stalk
3 teaspoons kosher salt, divided
2 slices bacon, diced
1 large red onion, chopped
3 cloves garlic, minced
6 ounces tomato purée
2 tablespoons brown sugar
2 teaspoons ground dry mustard
1 teaspoon Tabasco sauce, optional

Pick through the beans and remove any foreign matter. Rinse with cold water. Place the beans in a large bowl, cover with 6 cups of water and refrigerate overnight.

Drain the beans and rinse. Place the beans in a pot with 4 cups of water, 1 tablespoon olive oil, carrot, onion and celery. Bring to a boil and then reduce to a simmer. Cover and cook for 1 hour or until the beans are tender.

Season with 1 teaspoon kosher salt, then allow the beans to cool in the liquid. Once cool, remove and discard the carrot, onion and celery.

In a large pot set over medium heat, add bacon and remaining olive oil. Cook until bacon is golden brown. Add the red onion and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 2 minutes more. Add the tomato purée, brown sugar, dry mustard and Tabasco sauce. Next, add the reserved beans, 2 cups of the bean-cooking liquid, 2 teaspoons kosher salt and cook for 30 minutes at a low simmer. The beans can be refrigerated for up to one week, or freeze for up to 3 months.

Courtesy of Cambria Winery

Rancho Gordo Beans can be purchased from www.ranchogordo.com

Santa Maria Style Salsa

3 medium fresh tomatoes, chopped
½ cup finely chopped celery
½ cup chopped green onions
½ cup finely chopped California green chiles
2 tablespoons snipped cilantro
1 teaspoon vinegar
Dash of Worcestershire sauce
Pinch of garlic salt
Pinch of dried oregano, crushed
Few drops of hot pepper sauce

Combine all ingredients in a bowl, cover and let stand for one hour to blend flavors.

It’s Hatch Chile Time!

8 / 15 / 16

Get out your BBQ’s or roasters, it’s time for Hatch Chile’s! You’ll want to stock up on these fabulous, versatile chiles while they are in season. Melissa’s Produce brings these chiles from Hatch, New Mexico to Southern California and hosts roastings all over the southland (actually all over the US). You could order raw ones from Melissa’s website, melissas.com , or you could pop into a roasting (check out roasting dates, times & stores here) and they will roast them up for you on-site. Inside the store you’ll find all kinds of Hatch chile treats as well as things to cook up like Hatch Salmon Burgers or Hatch Chile Crab Cakes and Hatch chile sausage. Baked goods, cheese with Hatch chile’s, salsa and sauces. The list is endless!

Here is a perfect chicken wing recipe for football season, we grilled it up for the LA Rams first pre-season football game last weekend.

Tangerine Hatch Chile Chicken Wings and Cucumber-Yogurt Sauce

Serve the wings with the Cucumber-Yogurt Sauce and sliced veggies and LOTS of napkins.

3 small Persian cucumbers or large English cucumber, diced
1 tablespoon salt
2 cups Greek yogurt*
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon fresh dill
1 tablespoon olive oil
Salt & freshly ground black pepper, to taste
1 package chicken wings
1 bottle of Not Ketchup Sugar Free Tangerine Hatch Chile Sauce*

Toss a bunch of chicken wings with Tangerine Hatch Chile Sauce and grill over hot coals until the chicken wings are blackened and tender.

Cucumber Yogurt Sauce

Peel cucumbers and dice, if using English cucumber you can remove the seeds. Put them in a colander and sprinkle with the tablespoon of salt to draw out some of the water, let drain for about 30 min. Place the cucumbers into a piece of cheesecloth or kitchen towel and twist the towel to get out any remaining liquid.

Add everything to the food processor and blend until you get the consistency you want (chunky or creamy). Season with salt and pepper and refrigerate before serving, best if made a few hours before you’re going to serve it.

*If the yogurt is a little runny you can drain it through cheesecloth for several hours or overnight.

*You can find the Sugar-Free Tangerine Hatch Chile ‘Not Ketchup’ here