cornbread muffins with roasted poblano chiles

makes 11
use cast iron muffin pan treated with Pam or olive oil spray
preheat oven to 400

ingredients:
3 roasted + peeled poblano (or other) chiles (7 oz total), chopped
1 bunch scallions, cleaned, chopped

1 c cornmeal
1 c flour
2 tsp baking powder
1 tsp baking soda

2 tb butter, melted
1/4 c honey
1/4 c sour cream (or crema mexicana)
1/2 c milk
2 eggs

method:
1) prepare chiles + scallions

2) mix dry ingredients in large bowl

3) briskly whisk eggs into wet ingredients

4) add wet mixture + chiles + scallions to dry ingredients, mix

5) spoon batter into muffin pan

6) bake approx 30 minutes -- until inserted toothpick comes out clean

7) enjoy!

notes:
adding corn (fresh or canned) a good idea too
this is a combination of 2 recipes: one from epicurious
and one from Fannie Farmer (1941 edition)

 

migas!

We had a "perfect storm" of leftover chips from el Tarasco, an abundance of roasted chiles, and huge appetites. Not having been to Austin in a while, I Googled the recipe.
Found something close to what I wanted at Homesick Texan


here is my version:

Migas De Walgrove Manor por Dos

Ingredients:

4 stale corn tortillas (or roasted on burner) (or already deepfried) OR tortilla chips, crushed
dollop of bacon grease (or canola oil)

1/2 md onion, chopped
2-4 garlic cloves, minced or mashed
3 roasted + peeled poblano (or hatch) chiles OR 2 raw serranos, minced
salt to taste

4 eggs
1/4c milk

1c grated cheese (I use NY extra sharp cheddar)

garnish:
salsa
fresh cilantro, chopped

Method:

1. In a medium iron skillet, heat up grease on medium-high, and place tortillas into pan one by one, cooking for a bit, turning once. Remove from pan, set aside. (If using already fried tortills, skip this step)

2. Add onions, garlic + peppers to the pan, and cook for a couple of minutes.

3. Add eggs + milk to pan and mix with fork immediately. Add salt, if desired.

4. Crumble tortillas into pan, stir.

5. Sprinkle cheese on top of eggs and continue to cook until melted.

6. Serve, add garnishes.

chile feast

we've been eating chiles again
they were on sale at Top Valu Market for $0.79/lb (now they're $0.69!)
Severo brought a bag home, it quickly got devoured --

roasting on the grill

chile sandwich!

chile egg scramble!

we bought another bag
and another
and...

pepper jam -- XXXtra hot

The Hatch Chile Jam was not hot enough...

I took that recipe, and for the 1-1/2 cups of chopped pepper,
I used a mixture of serranos, jalapenos, yellow peppers and one habanero

it turned out so pretty:
It's super hot!

Chile Jam

here are the ingredients
recipe:
Pepper Jam

set jars in 350 oven to sterlize, 10min
boil lids in small saucepan

16 uncooked peppers*, 8" long
1/2 cup lemon juice (2-3 lemons)
1 cup cider vinegar
6 cup sugar (use cane sugar)
6 oz (2 packets) liquid pectin

stem, seed + grind peppers (I use food processer)
mix with lemon, vinegar + sugar in LARGE stock pot
(needs room when it boils)

bring to rolling boil
boil 3-5 min
remove from heat, stir in pectin
cool slightly, put in jars
seal + invert

"makes 6 pints"
(I usually get 4)
may take 2 weeks to set

*peppers – can also use jalapenos – use 14 md jalapenos + 4 lg bell peppers

jars are inverted to create vacuum seal:
my friend Flora has a great post on myths of canning (boiling water baths, etc)

yum

chiles

It's chile season and Severo obtained some Hatch, NM chiles @ work. Here is my technique for grilling and preserving them, learned from a neighbor in Pasadena (who had family in Hatch).

I use the gas grill (no chile roaster available). Grill until nicely charred - but not burnt:


then place serving size (I do 4) in a plastic bag (I use folding sandwich bags)
you don't need to peel off skin until ready to use!

then put bags into a gallon sized zip lock and store in the freezer...
YUM!