Tag: hatch chile

Sockeye Salmon with Hatch Chile Corn

Sockeye Salmon with Hatch Chile Corn

Sockeye Salmon with Hatch Chile Corn
🌶️ 🐟 🌽

Fresh corn and Hatch chiles are two of the best flavors of late summer, and they pair beautifully with wild sockeye salmon. Here, the corn is sautéed in butter with roasted chiles, tomatoes, garlic, and lime, then served alongside pan-seared salmon with divinely crispy skin.

If you’re not familiar with Hatch chiles, they’re grown in New Mexico’s Hatch Valley and are prized for their earthy, slightly sweet flavor and wonderful smoky character when roasted. Depending on the variety, they can range from mild and mellow to quite hot. I roast mine over the flame on my backyard grill until the skins are blackened and blistered; see my Hatch Chile Tuna Melt for the roasting method.

Sockeye Salmon with Hatch Chile Corn Recipe

Continue reading “Sockeye Salmon with Hatch Chile Corn”

Hatch Chile Tuna Melt

Hatch Chile Tuna Melt

🌶️ Hatch Chile 🌶️
🐟 🥪 Tuna Melt 🐟 🥪

Every August, big displays of fresh Hatch chiles begin taking over the produce departments at my local Las Vegas supermarkets—a sure sign that Hatch chile season is in full swing. I bring mine home and roast them over the flame on my backyard grill until the skins are blistered and smoky, then peel and chop them for recipes throughout the season. One of my favorite ways to use them is in this Hatch Chile Tuna Melt.

Hatch New Mexico Green Chile

Instead of mixing the chopped Hatch chiles into the tuna salad, I layer them between the tuna and the cheese so their flavor stands on its own. As the American cheese melts, it envelops the roasted chiles, creating a creamy, smoky layer that transforms an everyday sandwich into something memorable. Crisp, buttery grilled sourdough provides the perfect contrast to the cool tuna salad, made simply with Duke’s mayonnaise, crunchy celery, diced red onion, salt, and freshly ground black pepper.

Served with a few tangy pepperoncini on the side, this sandwich captures the best flavors of late summer. The bright acidity of the peppers cuts through the richness of the tuna and melted cheese. If you’ve been waiting for the perfect way to celebrate Hatch chile season, this golden, crispy tuna melt is a delicious place to start.

Hatch Chile Tuna Melt Recipe

Continue reading “Hatch Chile Tuna Melt”

New Mexico Style Roast Duck with Salsa Verde

New Mexico Style Roast Duck with Salsa Verde

New Mexico Style Roast Duck
With Salsa Verde

“The goal of my so-called mission is to show people a way to create satisfying meals with a minimum of effort and time…I think there’s a level of satisfaction and pride that comes from preparing a meal for yourself and your family and friends – even if it is helped along by pre-made ingredients,” Chef Nancy Silverton.

I’ve been a fan of her book “A Twist of the Wrist – Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes” since it came out in 2007. Of course we enjoy and cherish all our recipes made from scratch, but sometimes a quick, easy, and flavorful meal is in order.

This New Mexico Style Roast Duck recipe is an example of the Chef’s philosophy: I roast a precooked half-duck to crispy skin perfection in 25 minutes, and pair it with a Hatch New Mexico Salsa Verde from a jar.

The richness of duck meat can stand up to bold flavors, and the contrast between the savory duck and the heat of a spicy sauce creates a delicious harmony. Salsa verde complements the natural flavors of the duck while adding an extra layer of complexity. It’s fast, and effortless, and fabulous… I’m confident Chef Nancy Silverton would agree.

New Mexico Style Roast Duck with Salsa Verde

Roast Duck with Salsa Verde Recipe

Continue reading “New Mexico Style Roast Duck with Salsa Verde”

Milanesa de Cerdo con Calabacitas

Milanesa de Cerdo con CalabacitasMilanesa de Cerdo con Calabacitas

Pork Chops Milanese-Style with Zucchini Corn Hatch Chile Medley
Salsa Roja, Mexican Crema, Cotija Cheese, Cilantro

Milanesa and Calabacitas are paired to create a flavorful, colorful and satisfying dish that brings together the vibrant tastes of Latin American cuisine. It’s served over Salsa Roja, a taqueria style creamy-spicy sauce made from red jalapeño peppers that is swirled with cooling Mexican crema. As a final touch, the tang of Cotija cheese imparts robust and salty notes, where herby cilantro and a squeeze of fresh lime make the dish sing.

Milanesa de Cerdo, also known simply as “Milanesa,” is an Argentine dish consisting of breaded and fried pork meat. Its crispy exterior and tender juicy interior make for a popular preparation that has been adopted in various Latin American countries.

Calabacitas is a traditional Mexican dish that highlights the natural goodness of zucchini and fresh corn. The name itself, “Calabacitas,” translates to “little squashes” in Spanish. The basic components include sliced zucchini, corn, and onions that are are sautéed together with garlic, chilies, cumin and oregano added to enhance the flavor profile.

Receta De
Milanesa de Cerdo con Calabacitas

Continue reading “Milanesa de Cerdo con Calabacitas”

Crispy Skin Salmon, Spicy Coconut Curry

Salmon, Salsa Roja Coconut Curry

Crispy Skin Sockeye Salmon
Spicy Coconut Curry
Brown Basmati, Roasted Peanuts, Scallion, Cilantro

This piquant SALMON FUSION dish really packs in the flavors! It is an amalgamation of exotic Indian/ Thai/ Mexican elements featuring wild-caught sockeye from the pristine waters of Alaska, and then served on English dinnerware to boot! It’s a very tasty, almost effortless Global-Style dinner with a complex flavor profile and easy prep…

Crispy Skin Salmon, Spicy Coconut Curry Recipe

Continue reading “Crispy Skin Salmon, Spicy Coconut Curry”