CHA'S ROCK N' ROLL KITCHEN
Cha's Green Chile Stew
Tis the season for that yummy spicy Hatch chili!
This is a great recipe for those cold winter days that will be upon us sooner than later. Not to mention that you can not drive up and down Federal without seeing the signs for Hatch chile. So, here is the cha recipe for a stew that will warm your heart and tummy.
• 1 lb cubed pork or beef, your choice.
• 2 tablespoons EVO (olive oil)
• 3 large cloves garlic, chopped
• 1 small onion, chopped
• 2 tablespoon flour
• About 6 roasted hatch chile, seeded and chopped.
• 1 can stew tomaters!
• 2 potatoes, peeled and cubed
Heat oil in deep pot. Add garlic, onion and chopped chile and sauté for a few minutes or until onion is almost soft. Remove and set aside. Brown meat. When meat is nice and brown add water. The thicker you want it the less water, the soupier you want it then add more water. Add onion, chile, garlic, and cubed potatoes and tomatoes. Stir well, simmer on low heat for a couple of hours or until meat and potatoes are tender. Bake some cornbread and enjoy. cha
Savory Southwest Bread Pudding
• 2 cups corn
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 3/4 cups onions, chopped
• 2 teaspoons garlic, minced
• 2 1/2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 2 cups cream
• 5 large eggs
• 2 teaspoons Tabasco sauce
• 2 tablespoons lime juice
• 1 (4 ounce) can diced green chilies
• 8 cups day-old French bread, cubed
• 1 cup monterey jack pepper cheese, shredded
• 1 cup cheddar cheese, shredded
Directions
Preheat oven to 400°. Butter 10 6-ounce ramekins.
Place corn on baking sheet and coat with olive oil and ½ teaspoon salt.
Roast in oven for 15 minutes until kernels begin to brown. Remove from oven and set aside to cool.
Melt butter in skillet over medium heat. Add onion and cook until soft. Stir in garlic and cook an additional three minutes. Stir in cumin, ½ teaspoon salt and ½ teaspoon pepper. Set aside to cool.
Preheat oven to 375°. In large bowl whisk together cream and eggs. Add Tabasco, lime juice, green chiles and ¼ teaspoon salt. Stir in bread cubes, corn and onion, mixing until ingredients are evenly distributed. Mix in cheese.
Divide mixture evenly between prepared ramekins, place on baking sheet and bake for 25-30 minutes until golden brown. Unmold and serve.
Corn Cakes with Ancho Sour Cream
Prep Time: 20 mins
Total Time: 65 mins
Makes: 8 servings
Ancho Sour Cream Ingredients
1 cup sour cream, reduced-fat or nonfat
1 1/2 teaspoons ancho chili powder
1 tablespoon finely chopped fresh cilantro
Corn Cakes Ingredients
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 1/4 cups reduced-fat buttermilk
2 tablespoons canola oil
1 large egg
1 cup corn kernels, either frozen and thawed or fresh cut off the cob
2 scallions, white and light green parts, chopped
Nonstick cooking spray
DIRECTIONS: To prepare the ancho sour cream, combine the sour cream and ancho powder in a small bowl. Stir in the cilantro and mix well to combine. Cover and refrigerate until serving.
To prepare the corn cakes, mix the flour, cornmeal, baking powder, salt and sugar in a bowl. In another bowl, mix together the buttermilk, oil and egg. Gradually add the wet ingredients into the dry ingredients and mix until blended. Add the corn and scallions to the mixture, stirring to distribute evenly. If the mixture is too thick, thin out with a little buttermilk.
Place a large nonstick skillet over medium heat and coat with nonstick cooking spray. Using a ladle, pour about 1/4 cup of the corn batter into the hot pan for each 3-inch cake. Cook until golden brown, about 2 to 3 minutes on each side. Serve immediately with dollops of ancho sour cream on top.
Calabasitas (Mexican squash dish)
A good mixture of summer squash….
About six pieces washed and chopped
½ red onion chopped
2 cloves garlic chopped
Corn kernels from two corn on cobs
½ cup chopped green chiles
½ cup montery jack cheese
2 tablespoons olive oil
In skillet sauté onion, and garlic still soft. Add squash and corn. Cook for about 7 minutes. Add green chiles and cheese. Put in baking dish and continue baking for about 20 minutes….
Cha's Coke Ham
10 lb Ham; *
2 cans, room temp Coca-cola
1 c Brown Sugar; Dark, Packed
Fresh cloves About 10 or 15
2 T Mustard; Prepared, Sharp
1 can Pineapple rings
Instructions
* Ham should be one of the precooked hams. Not one of the specialty cured or canned hams. Just the standard bone in ham in the meat counter.
Preheat oven to 325 degrees F.
Place ham, fat side down, in a shallow baking pan.
Pour coke into pan until it is 1/2-inch deep. Bake 2 to 3 hours, or until ham can be easily pierced with a fork, basting with the Coca-Cola every 15 to 20 minutes. (Center of ham will read 140 degrees F on a meat thermometer when properly cooked.) Remove ham from the pan Combine sugar, mustard, and enough Coke to form a thick paste. Place ham on roasting rack in pan and pat all over with the paste. Arrange cloves and pineapple rings on top and return to over.
Add remaining coke to the bottom of the pan.
Increase the temperature to 375 degrees F. and bake the ham 45 minutes longer, basting every 20 to 15 minutes until sugar-mustard paste has melted to a dark glaze. Let stand at room temperature 30 minutes before slicing.
Cha’s yummy breakfast pie
6 large eggs
½ cup heavy cream
1/4 cup milk, 1 percent skim which ever you prefer.
2 cups frozen hash browns
lots of butter
½ cup sliced onions
a good handful of fresh spinach
1 sliced ripe tomato
½ cups sliced artichokes
Whip eggs and cream and milk together. Send aside.
In large skillet melt about 2 tablespoons of butter and add hash browns. Stir fry until soft but not browned. Set aside. Add more butter to skillet and sauté onions until soft. Set aside. Add more butter and sauté spinach. Ok, now all the ingredients are prepared this is what we do next.
Spray nice big pie plate with cooking spray. Take your hash browns and line the pie plate like a crust, making sure you get the bottom even and the side almost to the top. When your done doing this spread the spinach onions and tomatoes and artichokes evenly on the bottom, the add the egg mixture. Bake at 375 for about 45 minutes or until toothpick come out clean. You can also add cheese of your choice, I have used seasoned feta before and it is tasty. Serve with some muffins or fresh fruit and you have an easy breakfast dish that is also awesome cold for lunch! Enjoy, cha
Cha’s baked French toast.
6 large eggs
1cup heavy cream
¼ cup Baileys Irish cream
¼ cup kahluah
Panettone or Stollen bread., a good raisin bread will work.
Whip eggs and cream and the sprits! Slice bread into slices about ½ inch thick or you can also cut into large cubes. Spray a deep baking dish with non stick spray, then dip slices of bread into egg mixture and lay in baking dish. Continue to do this with all your bread and then pour the remaining egg mixture on top. Cover and put in fridge for at least an hour or overnight if you have the time. Bake at 375 until top is brown and toothpick comes out clean. Serve with yummy fruit, or maple syrup. Enjoy cha
Pollo Borracho! (drunk chicken)
I good size baking chicken, the bigger and fatter the better.
1 can beer.
Onion, celery, orange, apple…whatever you have in the fridge that we can put in his cavity for additional flavors.
Olive oil
Cha drunk chicken rub below.
1 potato
ok, get your bird and give him a bath. Wash him up like your sending him to the prom! Inside and out. Pat him dry and let him chill a second or two.
In the meantime put together your cha drunk chicken rub.
When your done with that, take the oilive oil and rub that bird down with it. I don’t like to use butter cuz butter burns too fast, so I like olive oil. After you have lathered him down get the rub and rub it on ever part of his little body. When that is done stick him on the beer can that has half of a beer left in it cuz you drank the other half! Make sure he is stable and then add the onion, celery, orange, in his cavity. Then stick a potato in his neck so the steam and flavors don’t escape. Place him on baking pan and either bbq him or bake him in the oven. Either way about 225 degrees for a few hours should do it. Enjoy cha
Cha drunk chicken rub.
½ teaspoon cumin
3 teaspoon garlic salt
3 teaspoon onion powder
3 teaspoon red chile powder
1 teaspoon dried cilantro
½ teaspoon salt
mix all together. You can store in a jar or zip lock for your next drunk chicken!
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