We have been getting a lot of green chilies from the CSA recently. The first time I made some super delicious Green Chile Cheeseburgers (I've included the recipe at the end of this post). These were so moist with the flavor of roasted green chiles both in the patty and as a relish on top. So so so so so good. We grilled over at a friend's house and she made a great warm kale salad with golden raisins (I don't have the recipe for that, you'll have to get it from A). Kale is like a super veggie. It is incredibly high in vitamins and it tastes delicious. To top the dinner off, A and I made a pistachio bark--basically melted dark chocolate chips mixed with pistachio pieces and then chilled in the freezer. Great night with some great friends.
As for dinner from last night. I had more green chilies so I thought I would try a recipe for Green Chile Mac n' Cheese. The recipe is actually based off of a dish from Roaring Fork in Scottsdale. I have never been to the restaurant, but it's definitely on my list of places to go now. Like I said, the recipe called for way too much breadcrumbs, so I cut back a lot. Other than that, I stuck pretty close to the recipe. I added extra garlic (obviously) and altered the cheese a bit, but even with the minor changes, it turned out creamy and delicious. I roasted the chiles under the broilers, but it could easily be done over a gas stove or on the grill. This was a great dish, but I would recommend making it for a large group of people. We have leftovers to last us a lifetime!
Green Chile Mac n' Cheese
adapted from Luna Cafe
Pasta
1 pound, short, dried, tubular pasta, such as mini penne, garganelli, maccheroni, mostaccioli, tortiglione, or ziti (about 2¼ pounds cooked)
2 teaspoons sea salt
Breadcrumb Topping
3 tablespoons unsalted butter, melted
1 cup dried white bread crumbs, coarsely crumbled
2 clove garlic, pressed or minced
sea salt, to taste
Cheeses
9 ounces Sharp cheddar, grated
9 ounces Monterrey Jack, grated
1½ ounces (about 3/4 cup) finely grated Parmesan
Cream Sauce
2 tablespoons unsalted butter
1 cup minced yellow onion (4 ounces or about ½ large onion)
¼ cup all-purpose flour
3 cups Green Chile Crema (see recipe below)
1/2 cup sweet corn kernels
sea salt, to taste
- Coat an 8- to 10-cup capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 1½-cup capacity stoneware ramekins or iron skillets. Reserve.
- To prepare the pasta, bring a large pot of water to a rapid boil, add 2 teaspoons of salt, return to a boil, and add the pasta. Cook until still VERY al dente. Do not cook until fully tender.
- Remove the pasta pot from the stove and carefully pour the water and pasta into a large colander to drain. Run cold water over the pasta to cool it to room temperature. Add pasta to a large mixing bowl.
- Toss the pasta in the bowl with all of the cheeses and reserve.
- To make the breadcrumb topping, in a small mixing bowl, combine the melted butter, bread crumbs, and garlic. Season to taste with sea salt. Reserve.
- To make the cream sauce, in a medium saucepan, melt the butter, add the onions, and slowly cook until onions are just beginning to soften.
- Add the peppers and corn, and stir to coat with butter.
- Stir in the flour and cook without browning for two minutes.
- Slowly pour in the Green Chile Crema and whisk constantly while bring the sauce to a simmer. Simmer, whisking continuously, for 2 minutes.
- Season to taste with sea salt.
- To finish the dish, pour the sauce over the pasta and cheeses in the bowl. With a large spatula, fold to combine.
- Spoon into the prepared casserole, mounding slightly at the center.
- Sprinkle on the breadcrumb topping.
- Bake at 350ยบ for 30-40 minutes for the single casserole or 10-15 minutes for individual ramekins, until heated through and just bubbling. (High heat or excessively long cooking time may curdle the cheeses.)
- Broil for a minute or two to finish browning the top
Makes about 3 cups.
- 2 cups heavy cream
- 6 green chiles or 2 cups canned green chiles
- 1 tomatillo, papery skin removed, sticky coating rinsed off, stemmed, chopped
- 2 tablespoons minced garlic
- 3 green onions, green parts only, chopped
- sea salt, to taste
- To roast the green chiles, set the broiler to high. Brush chiles with vegetable oil and place on a baking sheet. Place in oven for about 5 minutes per side or until the skin is blackened. Place hot chiles in a ziplock bag and sweat for about 5 minutes. Remove from bag and peel away skin. Remove stems and seeds.
- In a medium saucepan, heat the cream and add the chiles, tomatillo, and garlic. Simmer gently for 2-4 minutes and then remove from the heat. Let cool.
- Using a blender, pour the cream and chile mixture into the container and liquefy.
- Add the green onion and liquefy.
- Season with salt to taste.
Green Chile Cheeseburgers
adapted from Perrys' Plate
- 3 green chiles, stemmed, seeded, and halved lengthwise
- 3 jalapeno chiles, stemmed, seeded, and halved lengthwise
- 1 medium onion, sliced into 1/2-inch thick rounds
- 1 garlic clove, minced
- salt and pepper
- 1 1/2 lbs lean ground beef
- 4-6 slices of cheese (Monterey jack, pepper jack, or cheddar recommended)
Transfer the chiles, onions, garlic, to a food processor and pulse until coarsely chopped, about 10 pulses. Remove all but 1/4 c. of chile mixture to a bowl and set aside. Season with salt and pepper to taste. Process remaining mixture until smooth.
In a large bowl combine the beef, pureed chile mixture, 1/2 tsp salt, and 1/4 tsp pepper. Knead gently until well incorporated. Shape into patties. (Either 4 big and thick or 6 small patties.) Press your thumb gently into the middle of each patty to create a shallow divot. (This keeps the burgers from getting rounded tops while grilling.)
Grill the burgers, covered, until well-browned on the first side, 3-5 minutes. Flip the burgers, top each with a spoonful of the chopped chile mixture and a slice of cheese. Continue to grill, covered, until the cheese is melted and the burgers are cooked through, about 4-5 more minutes.
Serve on toasted buns with desired garnishes.
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