Suprise.

[OU812]

Got me a suprise box the other day.  ;D



It was wrapped in about a roll of tape and not knowing what was in it I opened very carefully.



Roasted Hatch Chilis!!

Thank you very much David.

This totally caught me by suprise.


Now what to cook with em? ;)

[TestRocket]

Nice snag!  ;D

[beefmann]

nice delivery

[DTAggie]

I chopped some up and did a chile rubbed brisket.  Was pretty dang good.  Would be good with pulled pork as well.  Enchiladas.  Heck just about anything!

[OU812]

I was thinkin of choppin some up and putting them in a big ole enchilada with my name all over it. ;D

[classicrockgriller]

Nice deed David.

OU knowing you .... you will find a place to use them.

[DTAggie]

Multiple places.  A little chile goes a long way.  Those bags hold quite a few of them. 

[OU812]

David

I havent opened the bag yet, just got done packagin pastrami.

Are they pickled or any thing?

Theres allot of fluid in the bag, just wondering if i could use the fluid.

Got lots of ideas for this weekend.  ;D

[DTAggie]

They are not pickled.  I just vac sealed and froze them after they cooled from roasting.  I have only opened one bag myself and they were good to use.  Hope yours are as well. 

[Drac]

I've used the hatch in brats, very nice.

Jim

[BuyLowSellHigh]

Way nice DTA!

Those things are SO GOOD!  They go with everything.  A few ideas for you OU ...

Green Chile and Pork Stew (can also do beef or turkey or chicken)
Green Chile Cornbread (also grits, polenta, etc.)
Green Chile con Queso (move over Rotel)
Grilled Chicken or Pulled Pork Tacos with Green Chiles (also enchiladas)
Green Chile omelet

It's an endless list.  Use your imagination!

I have a plan to make a green chile and turkey sausage and smoke it.

[DTAggie]

Below are two recipes Pachanga sent when I first posted about Chiles when they were roasted.

Pachanga's Green Chile Stew

4 lbs Boston Pork Butt with Bone
3 Tbsp Olive Oil
2 Large Onions Minced
2 Cloves Garlic Minced
2 Quarts Swanson Low Sodium Chicken Stock
18 Hatch Chiles, Roasted, Peeled, Seeded and Chopped (about 1 & ½ Cups) SEE NOTE
Jalapeño, Seeded, deviened and finely diced
6 Medium Red New Potatoes or Yukon Gold, Diced (optional if lowering carbs)
1 Teaspoon Mexican Oregano
1 Teaspoon Ground Cumin
1 Bunch Cilantro
½ Bunch Green Onions, sliced thin with tops
3 Dark Beers, more as required for the cook
2 Limes
3 Tbsp Tequila
6 Small Tomatoes, Peeled, Seeded, Diced, Divided (optional)
Sea Salt
Fresh Ground Pepper
1 Jar Crema Mexicana (a rich creamy sour cream)
Tortillas (flour or corn)
1 Medium Sized Dog (preferably a Brittany)

Trim and cube the pork in 1 inch pieces. 

Transfer remaining bone and trimmings to Large Stock Pot.  Add water and 1 can stock to half way up on Pork bone and trimmings.  Add 1 Tbsp of tequila, half bottle of beer and juice of 1 lime and throw in lime after squeezing.  Put on lid and boil until liquid is almost gone.  The meat should be tender and shred or flake off with a fork.  If not add more water and continue to boil and steam.   Remove all solids and let them cool. 

While boiling the above place trimmed pork 1 inch cubes in Heavy Skillet (cast iron is great), and brown on medium to high.  While browning, season with sea salt and fresh ground pepper.   When well browned, add 1 beer, 2 teaspoons tequila, and juice of one lime. Reduce until you have a demi-glaze (syrupy) and add 1 more beer.   Reduce again.  Remove cubes to Stock Pot, add all but 1can of Chicken stock and start to simmer.   Partially deglaze pan with some chicken stock (about half a can) and remove to Stock Pot. 

Add 2 Tbsp Olive oil to Skillet and when hot, add onions until softened.  Make a well in middle of onions; add 1 Tbsp Olive Oil, Oregano, Cumin, Garlic, and Jalapeño.  Let these toast lightly and then blend with onions.  Transfer to Stock Pot.  Deglaze with remainder of chicken stock and transfer to Stock Pot. 

While onions are cooking shred or chunk good meat off of the bone and place in Stock Pot.  Give the dog the bone and scraps. Add chilies and potatoes.  Simmer until potatoes are done and pork is very tender.  Add ½ of the tomatoes in the last ten minutes of cooking.  Salt and Pepper to taste.  Ladle into bowls.  Garnish with Cilanto, remaining Tomatoes,  Green Onions and a Dollop of Crema Mexicana.  Serve with Tortillas.  If the cook has required too many beers, do not confuse the dog with the other garnishes at this point.  It is my experience that they are tough and will bite back.  Enjoy.

Note:  Hatch Chiles come in mild to hot and everything in between.  I use ¾ mild and serve the other ¼ hot at the table as a garnish unless I know everyone at the table will be a pepper head.

Variations: Use Chicken or add Sausage cooked the same way or add all three.  Add frozen corn in the last ten minutes.  Thicken with corn starch, a roux or Tony's Instant Roux for a Gravy Style Stew.  Serve over green chile cheese grits that haven't been baked.

Pachanga's Geen Chile Cheese Grits

This recipe goes with many dishes.  Serve with eggs on top with chili or green chile stew or use as a side to many Mexican dishes.  This will replace rice or potatoes in any meal.  It is good for breakfast or dinner and will go with low brow food as well as high society.  I serve this dish in various stages; right out of the pan, baked or fried the next day.

4 Cups Chicken Stock (low salt)
3 Tbs Unsalted Butter
1 ½ cups regular polenta (Bob's Red Mill is Recommended) or quick grits (not instant)
4 Green Chiles (roasted peeled and diced, Hatch , New Mexico or Anaheim) canned OK
1 Pound Bacon (cooked, drained and crumbled)
1 3/4 cup shredded Monterey Jack or White Sharp Cheddar Cheese or use both
1 Tbs Tabasco Jalapeno Sauce
4 Green Onions or Scallions (sliced and including tops)
Sea Salt
Fresh Ground Black Pepper

Bring Chicken Stock to a boil in a sauce pan.  Add 1 Tbs butter.  Lower heat and slowly pour in grits while stirring constantly with a whisk.  Stir at a low simmer until grits thicken and absorb water (about 5 minutes).  Remove from heat and stir in remaining butter, bacon, chiles, cheese, Tabasco, and scallions.  Taste and season with salt (depending on chicken stock used, salt may not be required) and pepper.  At this point you can serve as they are or preheat oven to 350 degrees and place grits into an 8 inch buttered square pan, and spread evenly.  Bake for 30 minutes until grits start to brown.  Serve hot.

Variations: Add roasted red bell pepper or Jalapenos and ½ cup sour cream.  Replace some of the cheese with fresh parmesan.  Top with lightly sautéed onion, split cherry tomatoes and bell pepper and sprinkle with cheese before placing in oven.   Add a roasted and peeled and chopped Poblano.

Left over grits can be chilled and cut into 1 inch slices and fried in very hot oil in a heavy skillet. .   Make a 1 ½  to 2 inch log roll wrapped in wax paper and and freeze.  Slice as needed to fry.   Cook in bacon grease or other oil until browned.  Flip once and repeat.  Drain on a paper towel.

Enjoy.

Pachanga

[OU812]

Thanks David.

Those are some pretty complex recipes.  :o

[steve-o]

Wow, this forum should be sponsered by the US Post. Maybe there should be a thumbtacked post at the top of General Discussions for all to share their presents  ;D

[Tenpoint5]

Wow, this forum should be sponsered by the US Post. Maybe there should be a thumbtacked post at the top of General Discussions for all to share their presents  ;D

Steve-o you thin this is bad wait until they do the Christmas gift exchange. These guys are worse than 4 year olds on Christmas morning waiting for their box to come in the mail and for the box they sent to be delivered.