Grilled Artichoke, Hatch Chile Garlic Mayonnaise

Grilled Artichoke, Hatch Chile Garlic Mayonnaise

Grilled Artichoke, Hatch Chile Garlic Mayonnaise

The year was 1978 at The Chart House in Aspen, Colorado. My date, Jeff, was instructing me on how to eat the curious appetizer that he had ordered. It was something I had never encountered before. It was an artichoke.

He happily showed me how to pull the outermost petals from the globe and dip each one in the ramekin of melted butter, how to scrape the meat from each petal with my bottom teeth. The nutty-earthy flavors, the divine melted butter, the fascinating method for consuming this unique vegetable…I was hooked.

Fast forward to today and it is hard to believe that I’ve been living in Las Vegas for two years now. In addition to the swimming pool, one of my favorite outdoor amenities of the new home is a built-in Blaze Grill.

After having a propane BBQ at my home in LA for all those years, it is such a pleasure to know I will never run out of fuel! And the fabulous Blaze is so much more powerful, the total grill BTUs equal 66,000! It’s hot. And awesome.

So we grill, and eat in the pool ALL THE TIME…today an amazingly good and very popular appetizer of grilled artichokes with our favorite Hatch Chile garlic mayonnaise.

Grilled Artichoke Recipe

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Tartine de Thon

Tartine de Thon

Tartine de Thon

Bistro Style Open-Faced Tuna Sandwich
WITH Fire Roasted Hatch Chiles

The second post in my “Bistro Collection” inspired by Bouchon and Chef Thomas Keller is a Tartine de Thon. This is simply a French bistro style open-faced tuna sandwich with a side of pommes frites… But it is très magnifique and muy magnífico with a French-New Mexico fusion twist!

My tuna salad recipe includes Roasted Hatch Chiles from New Mexico, plus lime juice & cilantro to complement the smoky green chiles. Served on a toasted thick slice of artisan seeded boule, it is un déjeuner parfait.

Bouchon Bistro

Tartine de Thon Recipe

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“Margarita” Salmon Burger with Tequila, Lime, and Hatch Chiles

"Margarita" Salmon Burger with Tequila, Lime, and Hatch Chiles

“Margarita” Salmon Burger with Tequila, Lime, and Hatch Chiles

This unconventional salmon burger – spiked with flavors of a refreshing Margarita and studded with spicy-hot fire-roasted chiles – captures the essence of summer’s last days and our beloved Hatch chile season. Where the tequila and fresh lime add zing, and the Hatch chiles add heat – these fresh ground salmon burgers are lively, sure to perk up the last long hot days of summer. Relax on Labor Day, enjoy a Margarita or sip some tequila, and savor a spicy “Margarita” salmon burger!

How to Make “Margarita” Salmon Burgers

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Smoky Pork Chops with Fresh Corn and Fire-Roasted Hatch Chile, Pickled Okra

Smoky Pork Chops with Fresh Corn and Roasted Chiles, Pickled Okra

Pork Chops Rubbed with Smoked Paprika, Cumin, Dry Mustard
Over Fresh Corn & Fire-Roasted Hatch Chile
Pickled Okra Garnish

Growers say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile. They have been roasting up a storm in Hatch, New Mexico. Unlike other chiles, those grown in Hatch are only available for about 6 weeks each year during the months of August and September, and only as long as the fresh chile supply holds out. Hatch chiles range in spiciness from mild to very hot, choose the type that suits your palate!

Since we are sadly at the tail end of the Hatch season this year you’ve got to hurry to make smoky pork chops with fresh Hatch chiles. Luckily Anaheim, New Mexico, poblano chiles or even frozen Hatch chiles can be substituted in this recipe. But try remember to look for Hatch chiles next growing season, their flavor is really extraordinary…

Smoky Pork Chops Recipe

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Calabacitas with Hatch Chiles

Calabacitas with Hatch Chiles

Calabacitas with Hatch Chiles

Grilled Yellow Squash, Roasted Hatch New Mexico Chiles
White Corn, Onion, Oregano, Cumin

Growers say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile. They have been roasting up a storm in Hatch, New Mexico. And we are fortunate that our local Bristol Farms carries this fresh crop of Hatch chiles. Unlike other chiles, those grown in Hatch, New Mexico are only available for about 6 weeks each year during the months of August and September, and only as long as the fresh chile supply holds out.

My adaptation of the traditional New Mexico side dish calabacitas comes from my favorite New Mexico blogger, MJ of MJ’s Kitchen. Her Southern and Southwestern dishes are second to none and she is an expert on chiles!

Since we are sadly at the tail end of the Hatch season this year you’ve got to hurry to make calabacitas with fresh Hatch chiles. Luckily Anaheim, New Mexico, poblano chiles or even frozen Hatch chiles can be substituted in this recipe. But try remember to look for Hatch chiles next growing season, their flavor is really extraordinary…

Calabacitas with Hatch Chiles

Calabacitas with Hatch Chiles Recipe

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