Hatch Green Chile Grits

Over the course of the summer, my little family of four took a road trip through the south. Needless to say, I enjoyed eating a lot of grits.

They were the most basic of grits– served as sides or a main meal. There wasn’t much to them and they were delicious.

Once home from our 14 day excursion, what was on my mind? Grits…. and more grits. This grits craving just so happened to be close to one of my favorite seasons of the year, Hatch green chile season (to read one of my favorite Hatch memories, click here) and the two seemed to be a match made in heaven.

Market Street rolled out Hatch season like a pro this year, and where was I on opening day? You guessed it, getting my annual case of Hatch chiles! I had visions of Hatch Green Chile Grits for about 2 weeks at this point and the time had come to make all my dreams come true.I wanted to stay true to the style of grits I ate over the summer, full of corn flavor. Any ingredients that would accompany it would be fresh and seasonal. Market Street had exactly what I needed: New Mexico chiles and fresh Texas summer corn.

The method of grit preparation and cooking comes from Lowcountry chef, Sean Brock. His approach is to soak the grits over night in water to not only infuse the cooking liquid with corn flavor but to also minimize cook time. Genius.A bit of butter, salt and lemon juice are the only other items needed for his grits.

However, the Hatch chile grits include a few more things: roasted hatch chiles, a bit of bacon and a sprinkling of corn and cilantro on top.

Grits and Hatch Green Chile fans rejoice– this meal is for you!

Hatch Green Chile Grits

Author note: The method of preparation of grits comes from Sean Brock’s cookbook Heritage The measurements of salt, lemon juice and butter have been adjusted to my own preference. There is no cheese in these grits, however, white cheddar or gruyere would be an excellent addition.

2 cups grits

8 cups water

2 teaspoon kosher salt

2 teaspoon fresh lemon juice

2 tablespoons unsalted butter

2 1/2 cups roasted Hatch green chiles (peeled, seeded and chopped)

crisp bacon, chopped, for topping

fresh corn, for topping

fresh cilantro, chopped, for topping

  1. Place the grits and water in a large pan. Cover and let sit overnight, or at least up to 6 hours.
  2. Skim the surface and remove the hulls and chaff that have floated to the top. Be sure to not disturb the water too much.
  3. Pour the grits and its water into a large pan, enough to allow the grits to double in size. Place the pan on the stovetop. Bring to a rapid boil, and stir constantly. Once it boils and water has turned opaque. Cover and remove from the heat. Let rest for 10 minutes.
  4. Place the grits back on the stovetop and cook over low heat, stirring frequently. Cook for about an hour, or until the grits are tender.
  5. Add salt, lemon juice, butter and Hatch chiles. Stir well.
  6. Top with bacon, corn and cilantro. Serve warm.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Bacon Wrapped Stuffed Hatch Chiles

Bacon Wrapped Stuffed Hatch Chiles

  • Servings: servings vary
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8 ounce cream cheese, room temperature

1/4 teaspoon cumin

1/2 teaspoon kosher salt

1 tablespoon mayonnaise

5 cloves garlic, chopped

1/2 cup onions, finely diced

1/2 cup roasted Hatch chiles, chopped

3/4 cup cheddar cheese

7 slices bacon

7-8 Hatch peppers

fresh cilantro, for topping

  1. Heat the oven to 425 degrees.
  2. Combine the cream cheese, cumin, salt, mayonnaise, garlic, onions, chopped Hatch chiles and cheddar cheese into a bowl. Stir well to combine.
  3. Half the chiles by slicing the Hatch chiles vertically from stem to the end of the pepper. Remove the seeds. Set the chiles onto a rimmed baking sheet.
  4. Add a few spoonfuls of cheese mixture into the chiles. Spread evenly. Set onto the baking sheet. Continue this process until all the mixture is used and all the chiles are stuffed.
  5. Take a slice of bacon and wrap it around the stuffed chiles and place back onto the baking sheet.
  6. Place into the oven and cook for 25-30 minutes, or until the bacon is cooked and the cheese is browned.
  7. Remove from the oven and top with chopped fresh cilantro. Serve warm.

Coconut-Lime Margarita

Coconut-Lime Margarita

  • Servings: servings vary
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Author note: There are two approaches to this recipe: frozen or on the rocks. The recipe for each version is below.

frozen

serves 2-3

3 1/2 ounces fresh lime juice

4 1/2 ounces coconut cream

1 1/2 ounce agave

1 1/2 ounce Grand Marnier

4 ounces tequila

3 cups ice

fresh mint to garnish

lime wedges to garnish

  1. Place the ingredients into a heavy duty blender (I use a Vitamix) and blend until smooth. Pour into glasses, top with fresh mint and lime wedge. Serve immediately.

on the rocks

serves 2

1 1/2 cups ice

1 1/2 ounces fresh lime juice

3 ounces coconut cream

1 ounce agave

1 ounce Grand Marnier

3 ounces tequila

fresh mint to garnish

lime wedges to garnish

  1. Place the ice into a cocktail shaker. Pour the remaining ingredients over the ice. Secure the lid onto the shaker and shake until well combined.
  2. Fill two glasses with ice. Strain the margarita into the serving glasses. Top with fresh mint leaves and lime wedge. Serve immediately.

Instant Pot Green Chile Sliders with Sriracha Coleslaw

Instant Pot Green Chile Sliders with Sriracha Coleslaw

  • Servings: makes 18 sliders
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Author note: This recipe can easily be converted to an oven meatball method. You can find these instructions below the Instant Pot instructions. Keep in mind that the Instant Pot is an electric pressure cooker and this recipe works with all electric pressure cooker brands. If you would like to make a smaller batch of meatballs (9 instead of 18) simply half the recipe. These meatballs are also freezer friendly.

Instant Pot Method

2 tablespoons extra-virgin olive oil

1 cup diced onion

2 carrots, finely diced

3 garlic cloves, chopped

3 teaspoons kosher salt

1 cup Hatch green chiles (peeled and seeded)

1/2 cup lager beer

2 pounds ground pork

2 teaspoons cumin

1/4 cup panko bread crumbs

2 eggs

2 teaspoons mayonnaise

2 tablespoons crème fraîche

1/4 cup freshly grated parmesan

2 cups water

chopped fresh cilantro, for topping

slider buns, for topping

mayonnaise, for topping

  1. Place the oil, onion, carrots and garlic in a medium sized skillet and cook until softened, about 6-8 minutes.
  2. Add the green chiles and continue to cook for an additional 4-5 minutes.
  3. Pour the beer in the skillet and deglaze the pan. Cook until the beer has been completely absorbed and the vegetables are slightly sticking to the pan.
  4. Remove the vegetables from the stove top and let cool for about 15 minutes.
  5. In a large bowl, combine the pork, cumin, bread crumbs, eggs, mayonnaise, crème fraîche, parmesan and cooled vegetable mixture. Stir well to combine.
  6. Line a rimmed baking sheet with parchment paper. Form 18 large meatballs and place into the fridge.
  7. Pour the water into the Instant Pot. Place a silcone into the Instant Pot. Place 4 to 5 meatballs into the steamer. Cook on high pressure for 9 minutes. After 9 minutes, release the pressure. Remove the meatballs and place on a baking sheet. Repeat these steps until all of the meatballs have been cooked. Be sure to empty the cooking liquid and refill the insert with fresh water with each batch.
  8. Toast the slider buns. Spread mayonnaise on each side of the buns. Lay a generous amount of coleslaw on the bottom layer of the bun. Top with a meatball, a sprinkling of cilantro and the top bun.

Oven Method

2 tablespoons extra-virgin olive oil

1 cup diced onion

2 carrots, finely diced

3 garlic cloves, chopped

2 1/2 teaspoons kosher salt

1 cup Hatch green chiles (peeled and seeded)

1/2 cup lager beer

2 pounds ground pork

2 teaspoons cumin

1/4 cup panko bread crumbs

2 eggs

2 teaspoons mayonnaise

2 tablespoons crème fraîche

1/4 cup freshly grated parmesan

chopped fresh cilantro, for topping

slider buns, for topping

mayonnaise, for topping

  1. Heat the oven to 400 degrees.
  2. Place the oil, onion, carrots and garlic in a medium sized skillet and cook until softened, about 6-8 minutes.
  3. Add the green chiles and continue to cook for an additional 4-5 minutes.
  4. Pour the beer in the skillet and deglaze the pan. Cook until the beer has been completely absorbed and the vegetables are slightly sticking to the pan.
  5. Remove the vegetables from the stove top and let cool for about 15 minutes.
  6. In a large bowl, combine the pork, cumin, bread crumbs, eggs, mayonnaise, crème fraîche, parmesan and cooled vegetable mixture. Stir well to combine.
  7. Line a rimmed baking sheet with parchment paper. Form 18 large meatballs.
  8. Place in the oven and bake for 20-25 minutes, or until the meatballs are cooked thru (temperature reaches 160 degrees).
  9. Toast the slider buns. Spread mayonnaise on each side of the buns. Lay a generous amount of coleslaw on the bottom layer of the bun. Top with a meatball, a sprinkling of cilantro and the top bun.

For the Sriracha Coleslaw:

4 cups shredded cabbage

4 cups shredded broccoli stems and carrot mix

1 cup radishes, thinly sliced and slivered

1/2 cup cilantro, roughly chopped

2 teaspoons Dijon mustard

2 teaspoons red wine vinegar

4 tablespoons sriracha

juice of 1 lime

3/4 teaspoon kosher salt

1/4 teaspoon granulated garlic

3 tablespoons extra-virgin olive oil

  1. Combine the cabbage, broccoli, carrots, radishes and cilantro in a large bowl and mix well.
  2. In a medium-sized bowl, add the mustard, red wine vinegar, sriracha, lime juice, salt and garlic. Whisk well until combined.
  3. Slowly whisk the olive oil into the sriracha dressing (a few drops 1 drip at a time and then a steady stream). Whisk until well combined.
  4. Pour the dressing on top of the coleslaw and mix well. Serve chilled or at room temperature.

Lemon Ice Cream

Lemon Ice Cream

  • Servings: servings vary
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1 1/2 cup heavy cream

1 1/2 cup whole milk

1/2 teaspoon lemon extract

1 teaspoons vanilla extract

zest of 2 lemons

6 egg yolks

3/4 cup sugar

7-8 tablespoons freshly squeezed lemon juice

  1. 24 hours before making ice cream with an electric ice-cream maker, place the freezer bowl in the freezer. Check your ice cream maker manual for specific instructions.
  2. In a small sauce pan, heat the cream, milk, lemon extract, vanilla extract and lemon zest on medium-low for 15 minutes. Be sure to stir occasionally and not to let it boil.
  3. Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar.
  4. Remove the liquid from the stovetop and quickly strain the liquid into a large measuring cup. Working quickly, temper the yolk mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined.
  5. Once the yolks have been tempered, add the freshly squeezed lemon juice and stir well to combine.
  6. Cover the bowl and place in the fridge. Let it chill for at least 2 hours, up to 24 hours.
  7. Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency.
  8. Serve immediately for soft serve, or place in a freezer safe container and freeze for a firmer texture.

Rose Old Fashioned

Rose Old Fashioned

  • Servings: Makes 1 drink
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Author note: This recipe was featured in The Dallas Morning News. Click here to read the story and find more floral cocktails. To make a more sweet and floral tasting old fashioned, add an extra teaspoon of rose simple syrup.

5 dashes of angostura bitters

2 teaspoons rose simple syrup, chilled, recipe below

ice

2 ounces bourbon

orange slice

  1. Add the bitters and simple syrup into a serving glass. Stir. Place the ice into the glass and pour the whiskey over the ice. Stir, add the orange slice and serve chilled.
  2. for the rose simple syrup: Place 1 cup sugar, 1 cup water and 1/2 teaspoon rose water into a small saucepan. Heat over low heat until the sugar is dissolved, about 10 minutes. Remove from the heat and let cool. Pour the syrup into an airtight container and store in the fridge. Use as directed.

Coconut-Lime Chicken Kebabs

Coconut-Lime Chicken Kebabs

Author note: I prefer to mix both white and dark meat on these kebabs. I use 1 1/2 pounds of boneless skinless chicken breasts and 1 1/2 pounds of boneless skinless chicken thighs.

1 13.5 ounce can coconut milk

1/4 cup fresh lime juice

1/4 teaspoon red pepper flakes

1 teaspoon ground ginger

1 teaspoon kosher salt, plus more for seasoning

1/2 bunch of cilantro, rough chopped, plus more for topping

5 garlic cloves, crushed

3 pounds chicken, cut into bite-sized cubes

2 yellow bell peppers, seeded and cut into bite-sized pieces

1 large onion (or two small onions), cut into bite-sized pieces

4 large jalapenos, seeded and cut into bite-sized pieces

canola oil

wooden skewers, soaked in water for at least 30 minutes before grilling

  1. In a large bowl mix the coconut milk, lime juice, red pepper flakes, ginger, salt, cilantro and garlic cloves. Mix well to combine.
  2. Add the chicken to the bowl, and stir to coat and mix well. Cover and place in the fridge for at least 6 hours, up to 12 hours.
  3. 30 minutes before assembling the kebabs, soak the wooden skewers in water.
  4. Heat the grill to 375-425 degrees or medium-high heat.
  5. Assemble the kebabs using the bell pepper, onion, jalapeno and chicken pieces. I prefer 4 pieces of meat to each kebab with an assortment of vegetables. Place the assembled kebabs on a rimmed baking sheet. Drizzle canola oil and a bit of salt over each kebab.
  6. Grill the kebabs between 10-14 minutes, turning the skewers every few minutes to ensure even cooking.
  7. Remove from the grill and let rest for 10 minutes. Top with fresh lime juice and cilantro.

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