Showing posts with label chiles. Show all posts
Showing posts with label chiles. Show all posts
Monday, September 15, 2014
In Praise Of Efrain's Chile Verde
If you are under the weather like I continue to be, I swear there isn't a better restorative meal in the county than the chile verde to be had at Efrain's on 63rd Street (probably at the Lafayette and Longmont locations as well). Chile peppers are naturally high in vitamin C, and I swear that dish should come with a fire extinguisher. Efrain's has a zero to ten heat rating for all its menu items, with most rated between zero and three or four, but they rate their chile verde at the full ten and they aren't kidding!!! If you are trying to get past a cold or the like, try ladeling some of that chile verde past your lips and see if you don't catch fire right down to your toes. Bring Kleenex and ask for extra water, although the wait staff already knows you're going to need that water.
Friday, September 30, 2011
Weekend Dinner Ideas
Happy Friday and happy last day of September (sigh), so it's time to get planning some dinner ideas for the weekend.
Tonight's a no-brainer, since I picked up some of the beautiful Columbia River salmon during Whole Food's one-day sale Wednesday, when my dinners were already planned and stocked through yesterday. With a lovely evening for grilling tonight, a great option for this time of year is grilled salmon with roasted corn relish from Cooking Light. The relish capitalizes on the remaining days of our fresh, local corn season while also incorporating roasted green chiles, while we are at the height of that season (roast them yourself as directed in the recipe, or simplify your life and buy them pre-roasted at Sunflower, Whole Foods, or the Farmers' Market). If you aren't lucky enough to have that Whole Foods salmon in your fridge, Sprouts has fresh farmed salmon on sale for $7.99 a pound.
Thinking about those roasted chiles, we've been dabbling with recipes that incorporate them as a flavoring since their first appearance a few weeks ago, but this weekend it's time to go all out by making a big pot of chili itself. (Or is it a big pot of chile? See this post for illumination re the spelling issues.) My recipe comes from a favorite old chile-centered cookbook and therefore doesn't have a link, but this Denver site gives you a selection of "award winning green chili recipes." (Since they're in Denver, rather than New Mexico, it's chili instead of chile.)
We'll want something a little different by Sunday, and with haddock just $3.99 a pound during Sprouts' 72 hour sale through then, I'm thinking about adapting it into a recipe from the current issue of Bon Appetit, baked flounder with tomatoes and basil. Haddock is a versatile fish that I think could easily substitute for the flounder. It's a beautiful time of year for tomatoes, whether from the Farmers' Market or a store (I'd consider the 20 ounce containers of EuroFresh super cherry tomatoes that are just $2.50 each at Sunflower, since EuroFresh promises to be pesticide-free), and the basil will come from my own herb plants, which continue to need a whacking, despite my best efforts.
And that will get us through to the weekday planning, our first for October.
Tonight's a no-brainer, since I picked up some of the beautiful Columbia River salmon during Whole Food's one-day sale Wednesday, when my dinners were already planned and stocked through yesterday. With a lovely evening for grilling tonight, a great option for this time of year is grilled salmon with roasted corn relish from Cooking Light. The relish capitalizes on the remaining days of our fresh, local corn season while also incorporating roasted green chiles, while we are at the height of that season (roast them yourself as directed in the recipe, or simplify your life and buy them pre-roasted at Sunflower, Whole Foods, or the Farmers' Market). If you aren't lucky enough to have that Whole Foods salmon in your fridge, Sprouts has fresh farmed salmon on sale for $7.99 a pound.
Thinking about those roasted chiles, we've been dabbling with recipes that incorporate them as a flavoring since their first appearance a few weeks ago, but this weekend it's time to go all out by making a big pot of chili itself. (Or is it a big pot of chile? See this post for illumination re the spelling issues.) My recipe comes from a favorite old chile-centered cookbook and therefore doesn't have a link, but this Denver site gives you a selection of "award winning green chili recipes." (Since they're in Denver, rather than New Mexico, it's chili instead of chile.)
We'll want something a little different by Sunday, and with haddock just $3.99 a pound during Sprouts' 72 hour sale through then, I'm thinking about adapting it into a recipe from the current issue of Bon Appetit, baked flounder with tomatoes and basil. Haddock is a versatile fish that I think could easily substitute for the flounder. It's a beautiful time of year for tomatoes, whether from the Farmers' Market or a store (I'd consider the 20 ounce containers of EuroFresh super cherry tomatoes that are just $2.50 each at Sunflower, since EuroFresh promises to be pesticide-free), and the basil will come from my own herb plants, which continue to need a whacking, despite my best efforts.
And that will get us through to the weekday planning, our first for October.
Monday, August 29, 2011
Doing The Chile/Chili Spelling Dance
As we move into the height of chile roasting and chili-making season, the various spellings of chili and chile can drive a body nuts. This New York Times article from a few months ago sheds some light on the issue. It looks like the pepper itself is a chile and the soup is usually chili, except when the soup is made from genuine New Mexico chiles, when at least in New Mexico, the soup is also called chile. Got that?
Saturday, March 19, 2011
Getting My Chiles Right
Longtime readers know I am fanatical about green chiles that are available in the fall, either from Hatch, New Mexico, or from our own wonderful local organic farmers. But the various spellings of chile, chili, and their plurals have been driving me crazy. The New York Times has shed some light on this in their recent article, New Mexico Takes Its Chile Very Seriously. Even The Spelling. I'm glad to have some guidance on the spelling, but the subject of the article, chilies masquerading as chiles, is really disturbing.
Subscribe to:
Posts (Atom)
