From Tlaxcala comes a wonderful sauce that utilizes chipotles, or any type of smoked chile. Most commonly, chipotles are smoked red jalapeños. This is a table sauce served at room temperature to spice up any main dish, including meats and poultry.
Use either frozen or fresh blueberries for this compote. You also can adjust the heat by adding fewer chipotles to begin with and then adding more until you reach the desired heat. Chipotles in adobo sauce can be found in the Hispanic section of your supermarket. Serve over pork tenderloin or meat of your choice. This recipe was developed by SuperSite Food Editor Emily DeWitt-Cisneros.From the article Blazing Blueberries.
Game is turning up more and more in many fancy restaurants because, like venison, most of it is low in fat and has about half the calories of most cuts of beef, pork and lamb. All game available from butchers is farm raised and is not as “gamey” as wild meat. Because venison is so low in fat, often the cook needs to add additional oil or fat during the cooking. It is best cooked rare or medium-rare. If you can find it, you can substitute elk for the venison.
Bluefish, readily available along the East coast during the spring, summer and fall, lend themselves well to smoking, as larger bluefish have a strong, oily flavor. The Chipotle Aioli diminishes the strong taste.
The "colorado" here refers to the red color of the chile rather than the state of the same name. These potatoes are commonly served in place of hash browns at breakfast as well as at lunch and dinner. They are especially tasty when made with new potatoes because of their creamy texture and taste. Substitute chopped green New Mexico chile for Papas con Chile Verde. If using new potatoes, double the number of potatoes.