Category: Food and Drink

Smoked Ancho Peppers

Come out, come out, whatever you are

I went scrounging in the cupboards for tasty treats to assemble, and this is what I’ve got (I tried to measure this time; my wife may complain that there are too many flavors, but anyway):

2 cans albacore tuna
1 c cubed sharp white cheddar
1 c rough grate parmesan
1/2 c cubed aged gouda
a couple of baby bries, cubed
1/4 c each EVOO and sesame oil
1/3 c sambal oelek
1/3 c chopped kalamata olives
3 T mini capers
1/4 c. dried onion flakes
10 or 12 dark cherries, pitted and chopped
1 T fish sauce
1 T lemon juice
1 T granulated garlic (calabacitas consumed the last fresh last night)
1 T dry parsley
1 T almost dry Greek oregano, rubbed
2 t dry basil
2 t roughly ground peppercorns
2 t. crushed red chiles
1 t thyme
1 t. smoked paprika
1 t marjoram

So… shall I add some cubed fresh mozzarella, or would that get over the top cheesy?

anything else that sounds like it belongs? (I might have it)

It does taste pretty good as is if I do say so, and likely better after it sits a bit… but I was sort of thinking of encasing it somehow.
tarts? empanaditas? crust, shell or yeasted? It is sort of based on a recipe from a tapas cookbook (rolled/yeasted dough) that I internalised years ago, but it has gone off the rails lol

Chimayo, NM
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My old standby beater MD Rokkor-X 50/1.4 lens has made itself comfortable on my a6000 of late.

Herbed hash brown crust; asparagus, mushroom and red onion quiche filling
Looks as if the autofocus on my Sigma 19 works 🙂

Anyway, here’s my “recipe” for Brian-style green chile stew. It starts out (and ends) the same way as the red chile…

Best results from roasting and peeling fresh chiles. For a standard crock pot size, I use a quart bag of roasted and frozen chiles, 4-5 if they are extra hot, more if they aren’t — 1 cup up to 3, chopped.
At any rate, roast fresh chiles on a grill if you have one, or broil in the oven until the skin blisters. Remove to a paper or plastic bag to steam, loosen the skins, and cool. Remove the skins and deseed. Chop and set aside. Gloves recommended for chile handling if they are picante.

The rest of the ingredients and recipe:

5-6 medium red potatoes, cleaned and chopped bite sized, salted and into the crock pot on high with enough stock to comfortably cover them. Use whatever stock you prefer. The chicken version is below, but you can go vegan or full throat carnivore. Toss a bay/laurel leaf or three in.

I use the palm, eyeball, shake and sniff method of measurement, so these quantities are approximate.

A heaping teaspoon of cumin seeds and one of coriander seeds
1/2 tsp peppercorns

Toast these until fragrant but not smoking, and grind. Return to pan and add
~1 tbsp red chile powder and/or paprika (if the latter, I use the smoked),
1 tbsp. of granulated garlic (if using, to taste, fresh better),
one of fresh oregano, and
one of fresh parsley (or 1/2 if dry)
Toast gently until fragrant and toss into the pot with the potatoes

1 large onion, I usually use yellow ones, or two medium, again bite-size chop.
3-4 cloves of garlic (or more, to taste, better than dry)

Sauté these in the spice roasting pan with your choice of fat — EVOO to bacon drippings (crumbled crispy bits optional) and an (optional) pound/500g of bite-sized chicken (beef/elk…) until chiken has golden, add ~tsp salt and toss. Sometimes I’ll throw a ~half cup of beer or wine in there to deglaze, and a few dashes of liquid mesquite smoke. Into the pot!

Chop up a pound/500g tomatoes. Romas work well, or two cans into the pot.
Stir, cover, and simmer for a few hours. It gets better after all of the flavors get together and party. 😉

I use the palm, eyeball, shake and sniff method of measurement, so these quantities are approximate.

A heaping teaspoon of cumin seeds and one of coriander seeds
1/2 tsp peppercorns

Toast these in a pan until fragrant but not smoking, and grind. Return to pan and add

~2-3 tbsp red chile powder (Traditionally, 5-6 ristra chiles, soaked until soft, and water reserved. If you do this, wait to add the chiles until the next step)
5-6 cloves garlic, minced, or 1 tbsp. of granulated garlic
2 tsp. of Mexican oregano (Greek is okay)
2 tsp. smoked paprika (optional)
1 tbsp. flour
1 tsp. salt (to taste)
Toast gently until fragrant and flour is slightly toasted

Add a couple of tbsp. of your choice of fat (vegetable, lard, bacon drippings, dependent on your diet/preferences) and whisk to near-roux

Sauteé 1 large onion, I usually use yellow ones, or two medium, chopped and add to the roux-ish mix.

Add a quart/liter of veg or chicken stock gradually while stirring until well incorporated. Add the ristra chiles if you’re doing that instead of the ground stuff.

I like to add a few dashes of liquid mesquite smoke.

Blend/pureé well, especially if you’re using soaked chiles and return to pot to simmer for a few hours, stirring occasionally. It gets better after all of the flavors get together and party. 😉

New Mexico chiles, the still life in colour at Stuart Vivian ‘s request

dratted transporter lights don’t do any favours.