When chile growers Joe and Martha Lujan of Las Cruces, New Mexico were kind enough to show Harald and his wife Renate around their chile fields and roasting facility, Martha fixed them this tasty snack. Joe had just roasted a batch of green chiles, and Martha took some to the kitchen, stuffed them with Longhorn cheese, wrapped them in a tortilla and heated them in the microwave.
This homemade pasta is excellent--as it should be since it comes from Adelina Willem, who makes spicy pastas in Las Cruces, New Mexico. To make other chile pastas, simply change the size of the noodles. If you are making them a day ahead of time, store them in the refrigerator.
Here is one of our favorite ways to cook rice. The style is from the Middle East, but the chile transforms the dish into a favorite New Mexican accompaniment. Believe it or not, some people serve salsa over this rice!
This dressing is best when baked in the turkey. For safety sake, only stuff the bird right before putting it in the oven. Adjust the heat of the turkey by the amount of, and type of red chile you use to rub on the skin.. Serve with roasted garlic mashed potatoes, gravy, and habanero spiced acorn squash. When making the gravy, add some minced chipotle chiles and the adobo sauce they were canned in for a spiced version of turkey gravy.
Before smoking, some fish are treated with a liquid cure, a mixture of various ingredients that helps in the preservation process. This cure is both sweet and hot. For the chutney, Fresh Thai chiles are available in Asian markets. Serve on a bed of white rice with the chutney on the side, along with grilled pineapple and mango slices.
This sauce is thought to be of Tunisian origin, but is found throughout all of North Africa and the Middle East under various names and spellings. It is used to flavor couscous and grilled dishes such as brochettes, and also as a relish with salads. Cover this sauce with a thin film of olive oil and it will keep up to a couple of months in the refrigerator.
The most important thing to remember in preparing this classic Sichuanese recipe is that the beef should be stir-fried until it is dry and crispy, but not burned. Use the shredding blade of a food processor to cut the celery and carrot. Serve over steamed rice.
Gorgeous insists that his sauce is secret, but if he wanted to keep it that way, he should never have told me the ingredients. We experimented in Dave’s and Mary Jane’s kitchen until we got the sauce right. It can also be used on chicken. It is a grill sauce, designed to be brushed on during the grilling process, but it has a lot of sugar in it, so take care that it does not burn. The sauce yield is about 1 cup.