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50 pounds of roasted Hatch chiles in the freezer and not a lot of local produce during this hot spell so I decided to showcase the chiles once again. This time I picked up some corn at Central Market, from Texas at least. I roasted the corn by keeping the outer husks intact and removing the silk and inner husks, then cooking them on my gas grill until some kernals were charred, a total of 10 minutes. I used this roasted corn in two dishes, one a corn and green chile salad and the other, a cornbread. I adapted the cornbread recipe from one I had seen on Food Network on Guy Fieri's show by the "outlaw chef", owner of Fred's Texas Cafe. I wasn't sure if it would be good but it fantastic even cold. I used Lamb's stone ground corn meal. Lamb's grist mill is in Converse, Texas, a small family business. I cut out the bacon fat from Fred's recipe and also cut down the amount of goat cheese. Goat cheese is not cheap, you know. You must make this cornbread!
Green Chile Cheese Cornbread
2 ears corn, grilled and kernel removed
1/4 cup vegetable oil
1 1/4 yellow cornmeal
3/4 tsp salt
1/2 tsp baking soda
2 eggs, beaten
1/2 cup sour cream
1 cup chopped roasted Hatch green chiles
1/8 cup whole milk
1/2 cup chopped onion
8 ounces goat cheese
Preheat oven to 350 degrees. Add 2 T oil to a 10 inch case iron skillet and put it in the oven to heat up. Mix the dry ingredients in a bowl. In another bowl add the eggs, sour cream, corn, chiles, milk, remaining oil and the onions. Mix dry ingredients and wet ingredients together. Remove the skillet from the oven and add half the batter to the skillet. Crumble goat cheese over the batter, then add the other half. Bake until golden brown, approximately 35-40 minutes.
The following dish has so many great flavors you will say, "wow" when you taste it.
Grilled Corn and Green Chile Salad
8 ears corn, roasted and kernels removed
1-2 T vegetable oil
salt & freshly ground black pepper
1/4 cup creme fraiche or sour cream
2 limes, juiced, 1 zested
1 clove garlic, minced
1 shallot, minced
1 T ancho chile powder
1/2 cup Hatch green chile, chopped
1/4 cup chopped cilantro leaves
1/4 cup grated Cotija cheese
Optional: add 1 cup black beans or pinto beans (rinsed and drained, if canned)
Garnish with chopped avocados
Heat some vegetable oil in a skillet and add corn and remaining ingredients. Cook until heated through. Garnish with avocado. Great either warm or cold.
The last dish is Green Chile Cheese Grits, like the ones you get at Reata. I've made this for dinner guests and they rave about it. It's full of fat so don't make it often and have a small portion!
Preheat oven to 350 degrees.
1 T butter
1/2 cup roasted Hatch green chiles, chopped
3-4 roasted garlic cloves
3/4 cup cilantro leaves
2 jalapeno peppers, minced
3 eggs beaten
1/2 cup butter
1 cup grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
Salt and freshly ground pepper to taste.
Make 1 1/2 cups stone ground grits according to package directions. Place chiles, garlic, cilantro and peppers in a food processor and combine until fairly smooth. Add all ingredients to the cooked grits and make in greased casserole dish (use the 1 T butter to grease the pan) for 45 minutes.
Green Chile Cheese Cornbread
2 ears corn, grilled and kernel removed
1/4 cup vegetable oil
1 1/4 yellow cornmeal
3/4 tsp salt
1/2 tsp baking soda
2 eggs, beaten
1/2 cup sour cream
1 cup chopped roasted Hatch green chiles
1/8 cup whole milk
1/2 cup chopped onion
8 ounces goat cheese
Preheat oven to 350 degrees. Add 2 T oil to a 10 inch case iron skillet and put it in the oven to heat up. Mix the dry ingredients in a bowl. In another bowl add the eggs, sour cream, corn, chiles, milk, remaining oil and the onions. Mix dry ingredients and wet ingredients together. Remove the skillet from the oven and add half the batter to the skillet. Crumble goat cheese over the batter, then add the other half. Bake until golden brown, approximately 35-40 minutes.
The following dish has so many great flavors you will say, "wow" when you taste it.
Grilled Corn and Green Chile Salad
8 ears corn, roasted and kernels removed
1-2 T vegetable oil
salt & freshly ground black pepper
1/4 cup creme fraiche or sour cream
2 limes, juiced, 1 zested
1 clove garlic, minced
1 shallot, minced
1 T ancho chile powder
1/2 cup Hatch green chile, chopped
1/4 cup chopped cilantro leaves
1/4 cup grated Cotija cheese
Optional: add 1 cup black beans or pinto beans (rinsed and drained, if canned)
Garnish with chopped avocados
Heat some vegetable oil in a skillet and add corn and remaining ingredients. Cook until heated through. Garnish with avocado. Great either warm or cold.
The last dish is Green Chile Cheese Grits, like the ones you get at Reata. I've made this for dinner guests and they rave about it. It's full of fat so don't make it often and have a small portion!
Preheat oven to 350 degrees.
1 T butter
1/2 cup roasted Hatch green chiles, chopped
3-4 roasted garlic cloves
3/4 cup cilantro leaves
2 jalapeno peppers, minced
3 eggs beaten
1/2 cup butter
1 cup grated sharp cheddar cheese
1 cup grated Monterey Jack cheese
Salt and freshly ground pepper to taste.
Make 1 1/2 cups stone ground grits according to package directions. Place chiles, garlic, cilantro and peppers in a food processor and combine until fairly smooth. Add all ingredients to the cooked grits and make in greased casserole dish (use the 1 T butter to grease the pan) for 45 minutes.
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