Earlier this year I entered a recipe contest sponsored by Biad Chili Products. I submitted this recipe from She Cooks He Cleans, which won 5 pounds of roasted Hatch green chiles and an entry in Biad’s 2nd Annual Tough Book of Green Chile Recipes. We have really been enjoying the chiles, which arrived frozen in… Continue reading Chicken and Roasted Green Chile Stew
Tag: lime
Lemon Bars (gluten and grain-free, dairy-free)
Lemon bars seem to be a nice, light dessert, with their innocent-looking sweet tartness and summery color. However if you spend anytime browsing recipes, you know that they are evil – usually full of sugar and flour (up to 3 cups of sugar in a small pan)! I had written them off, until I came… Continue reading Lemon Bars (gluten and grain-free, dairy-free)
Garlic Scape and Cilantro Pesto
This was a new one for me – garlic scapes. I imagine many people have pulled the tangle of whip-like green stalks from their CSA boxes and wondered ‘what the heck is this’? Turns out that garlic scapes are the green shoots/flower stems that grow out of the garlic bulbs in the spring or early… Continue reading Garlic Scape and Cilantro Pesto
Pan-Seared, Blackened Flounder
The secrets to a really tasty piece of blackened fish are 1) a really tasty Creole seasoning, and 2) not overcooking the fish. I use a slightly modified version of Emeril’s recipe for Creole Seasoning – because he should know, right? The seasoning is easy to make fresh with your own spices, and it’s really… Continue reading Pan-Seared, Blackened Flounder
Chicken Tamale Casserole (with Roasted Tomatillo, Cilantro and Green Chile Sauce)
When we are in Santa Fe, I like to attempt at least one Southwestern-inspired dish, and with that, hopefully add an ingredient that is new to me. This recipe for Chicken Tamales sounded interesting and included tomatillos – a tart little tomato-like fruit that I have not cooked with before. However, I didn’t want to… Continue reading Chicken Tamale Casserole (with Roasted Tomatillo, Cilantro and Green Chile Sauce)
Grilled Chicken Wings Mole
Always on the lookout for another way to serve chicken wings, I read quite a few recipes before the “big day”. I am of course referring to Superbowl Sunday, unquestionably the biggest day of the year for chicken wing consumption. According to the National Chicken Council‘s 2012 Wing Report (really, I am not making this… Continue reading Grilled Chicken Wings Mole
London Broil with Lime-Garlic-Ginger Marinade
Last year we bought a 1/4 grass-fed cattle share – most of which has been consumed. There were a few odd cuts of steak remaining, like this large package labeled “London Broil”. Now best I can tell, “London Broil” is not the name of a cut of meat, it is more of a preparation method. … Continue reading London Broil with Lime-Garlic-Ginger Marinade
Curried Sweet Potato Gratin
A gratin is a dish typically prepared using ingredients of thinly sliced and layered potatoes and cream cooked in a buttered dish. Well….yum! This preparation method originated in France (of course); the name gratin dauphinois refers to the Dauphiné region of France, where this method of preparing potatoes is a specialty (according to Wikipedia). Here’s… Continue reading Curried Sweet Potato Gratin
Red Curry Poached Cod
Sometimes dinner is born from what’s on special at the market – and often those dishes turn out to be the most interesting because they are unplanned and must be created from ingredients you have on hand. We try to have some type of seafood at least once a week, and this week Whole Foods… Continue reading Red Curry Poached Cod
Tri-Tip Roast with Tequila-Lime Marinade
Modified from Bon Appétit via Epicurious Here’s another cut of meat that I was unfamiliar with – the beef tri-tip roast. It’s a small triangular muscle cut from the bottom sirloin, hence its other name, the “triangle roast”. Although a very flavorful piece of meat, it is pretty lean and should be served cut into… Continue reading Tri-Tip Roast with Tequila-Lime Marinade
Churrasco Skirt Steak with Cilantro Pesto
Inspired by Three Guys from Miami: Churrasco Estilo Cubano Churrasco is a Portuguese/Spanish term referring generally to grilled beef, a popular ingredient in the cuisine of Argentina, Brazil, and other Latin American Countries (according to Wikipedia). If you have ever been to a Brazilian Steakhouse, you certainly are familiar with this concept. It is a… Continue reading Churrasco Skirt Steak with Cilantro Pesto
Lime in the Coconut Cheesecake
Gluten-free, baked cheesecake… Modified from A Meandering Mango’s Baked Citrus Cheesecake It’s been a while since we’ve indulged in a decadent dessert – we unanimously voted for cheesecake! It is rich and satisfying, and goes well with the fresh fruit that is available in abundance this time of year. However, we didn’t want to derail… Continue reading Lime in the Coconut Cheesecake
Lime-Curry Pork Skewers
We enjoyed the chicken satay so much last week, we decided to skewer some pork tenderloin! The Lime-Curry marinade was wonderful with the pork tenderloin, adding multiple layers of spicy flavors to what tends to be a relatively bland-tasting cut of meat. The recipe for this marinade was inspired by an Epicurious/Gourmet recipe, “Grilled Lime-Curry-Rubbed… Continue reading Lime-Curry Pork Skewers
Rockin’ Frog Margarita
Happy Cinco de Mayo! Necessity being the mother of invention and all that, and faced with a lack of enough limes to create our standard take on the excellent house margarita from Maria’s in Santa Fe, we decided to use a tangerine instead…and my, that’s a drink worthy of the name Rockin’ Frog! So here’s… Continue reading Rockin’ Frog Margarita
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