A love affair with Pimento Cheese begins, ends, and begins again at will in my house. Sometimes it’s months or a year or two in between dalliances. And then it’s over and over and over again plain old, plain old just like it always tastily was or sometimes it arrives in new captivating disguises like CHICKEN-PIMENTO CHEESE PATTY MELTS with Grilled Broccoli with Sriracha Sour Cream from the summer of 2017 here on More Time at the Table.Continue reading
Cinco de Mayo, which celebrates Mexico’s victory over France at the Battle of Puebla, might have gotten out of hand once in a while in U.S. celebrations. A margarita or two many (sic) along with endless bowls of tortilla chips and salsa sounds great in the short run, but not in the long. Why not skip the tequila hangover (it is, after all, a work night) and invite a few friends over for my chicken and green chili with cheese grits– a supper full of freshly layered happiness? Continue reading
While we were in Santa Fe for the opera a couple of weeks ago, we were kindly invited for dinner with nearby family of old friends. While we love eating anywhere in Santa Fe, it’s usually a restaurant. We not only saw Santa Fe in a whole new light by breaking bread in a home, but made new friends who then next day took us for a picnic and hiking in the Santa Fe National Forest (do it, do it, do it).
A gorgeous summer meal was prefaced with a slew of Dorothy and Tom’s grilled peppers, which have been part of their cooking repertoire for what sounded like a long time. We had to make them ours! Thanks, guys! Skip the relllenos; ditch the frying pan. Get out the grill while summer and the peppers are still available. You’ll fall in love with this.
Above: Mama deer and fawns strolled in front of our house as I cooked.
Dave and I tried them out earlier in the week for ourselves and then served them to our wine club as an appetizer last night. You can choose whatever kind of peppers you’d like; this will work. Unsure about the heat of those you’ve chosen? Cut off a tiny bit of one and put it on your tongue. You’ll know if you want to eat it or not. Chiles come in many variations and not all poblanos or Anaheims are really hot, but some are! If you’ve a group coming, some will love the heat and dig right in. I chose to also buy a number of regular Sweet, Tiny (bell) peppers that come in a bag at Costco and we grilled those, too, for folks who just can’t do heat. Yum. While it’s nearly a whole meal, I did flesh it out our trial run dinner with a luscious vegan avocado-brown rice salad and some end-of-summer olive oil-grilled Colorado corn.
DOROTHY AND TOM’S GRILLED CHEESE PEPPERS
aka Dorothy’s Chili Thingers
Count on at least 3 per person for appetizers as some are quite small. Leftovers are lovely chopped up and tossed into eggs or with rice or are good right out of the fridge.
- 24 assorted fresh chiles (poblanos, Anaheims, etc) and tiny bell peppers
- 2 1/2 – 3 cups grated Colby-Jack cheese (this mild, meltable cheese is a good foil for the heat or sweetness of the peppers, but use whatever you like)
- Salt and pepper
- Neutral oil
Wash and dry the peppers. Lay each pepper flat and cut out a canoe-shaped piece leaving enough room at the sides for the pepper to sit upright and also to hold the grated cheese. With a tiny spoon or your little finger, scrape out the membranes and seeds; turn over and tap the pepper to remove the last, stuck seeds. Gently fill about 1/2 – 2/3 full loosely with cheese. Push the cheese down lightly. Sprinkle evenly with a tiny bit of salt and pepper.
Brush indoor grill pan or gas grill grates lightly with oil. Heat to medium. Grill peppers with lid down (on outdoor grill) until the peppers are tender, charred to your liking at the bottom, and cheese is melted–perhaps 10 minutes? (Time is dependent on the size of the peppers and the heat of your grill!) Watch carefully to make sure cheese doesn’t overrun and drip down into the grill.
Serve hot, warm, at room temperature, or cold.
AVOCADO-BROWN RICE SALAD with tomatoes and lime
- 4 cups cooked brown rice, warm if possible
- Olive oil
- Kosher salt and fresh ground pepper
- 4 avocados, peeled, seeded, and chopped in large pieces
- 2 large tomatoes, chopped
- 1/4 cup thinly sliced and chopped red or sweet onion
- Juice of 2-3 limes or to taste
- Hot sauce to taste, optional
Toss rice with a couple tablespoons olive oil and 1/2 teaspoon each salt and pepper. Gently stir in avocados, tomatoes, and onions. Squeeze lime juice over all–try 2 limes first– and drizzle with a little olive oil if you’d like more. Stir carefully, taste, and adjust seasonings, adding more lime juice as needed. Add hot sauce if desired. Serve warm or at room temperature. Only make what you’ll eat in one meal; this doesn’t keep.
Cook a new pepper,
IN MEMORIAM Milton J. McClendon, Jr. (Pete)–a Great Cook and a Fine Baker!
In late summer in Colorado and New Mexico, there are chile roasters on busy street corners and if you haven’t the time or inclination to buy and roast your own chiles, this is the place you stop for our homegrown goodness. The aromas wafting around the intersections will call you even if you haven’t seen a roaster in years. Can’t eat them all right away–just warmed and layered with cheese, eaten with tortillas or tortilla chips? Then it’s time to gently tuck the chiles into small or large containers and freeze them for winter cooking.
Come cold weather, I like to pile up a big slow cooker full of sliced fresh salted and peppered pork loin, chopped onions and garlic, sliced or canned tomatoes, and the thawed or still frozen roasted chiles. At the end of a snowy day, we hit a fresh tortilla place on the way home and walk into the house full of blasting hot southwest aromas hitting us in the face. Tortillas go in the oven and a big bowl of pork and chiles is ladled out for each person. Time to sit down to summer complete with a cold beer. Meanwhile, we watch the wind whip down out of the mountains, screaming cold, cold, cold. Yes, it’s rather heavenly-sounding, isn’t it? Continue reading
|Vegan and Gluten-Free|
and after I eat a late lunch that I never cook, I typically read something a wee bit ephemeral like the current book club book, a Diana Gabaldan novel, a P.D. James or a Dorothy Sayers (I’m re-reading all of her mysteries this winter). Right now I’m stuck, really stuck on a book called, FROM HERE, YOU CAN’T SEE PARIS, by Michael S. Sanders (2002, Harper Collins) I’ve read a lot of books about living in France (Isn’t there a plethora?), and enjoy them all, but this guy describes things so vividly I feel not only like I’m right there, but perhaps I’m the one writing or maybe participating in some way. Quite touching, quite moving, quite arms-open-wide-here’s-how-it-feels.
There are times on Sunday that we go for a long walk with the doggies; we live near the Mississippi River and there’s a beautiful, miles’ long parkway with walking-bike trails. In the winter, it’s the only time we go to The Mall of America, despite the fact that it’s ten minutes away. Great place to walk in bad weather if it’s not too crowded; I seldom buy anything but lunch.
LUNCH FOR THE WEEK.
- 1/2 cup white wine or water
- 2-quarts vegetable stock, gluten-free
- 28-ounce can chopped tomatoes
- 1 tablespoon tomato paste
- 7-ounce can chopped chiles, undrained
- 3-4 drops hot sauce (I like Tabasco)
- 2 celery stalks, chopped
- 2 carrots, peeled and thinly sliced
- 1 sweet potato peeled, large dice
- 1 onion, chopped
- 1 each yellow squash and zucchini, chopped
- 2 garlic cloves, smashed and minced
- 1 parsnip, peeled, sliced thinly
- Handful of chopped fresh cilantro
- 1 cup corn, frozen or fresh
- 1 teaspoon each kosher salt and ground cumin
- 1/2 teaspoon each: fresh ground black pepper and chili powder (or to taste)
- 2 teaspoons dried oregano
- tortilla chips (gluten-free) or grated cheddar cheese, if desired for garnish
Wake up and smell the salsa.
This is not salsa made in New York City.
Nor in San Antonio.
This salsa is made in your house. On your cutting board.
And not in your Cuisinart.
|“I’m a very active person,” she said. “I want to spend the rest of my days doing what I know best and that’s identifying what people are using in the culture.” Read more|
- 1 poblano chile—stems, seeds, and veins removed and flesh finely chopped
- 1 red jalapeño chile—stems, seeds, and veins removed and flesh finely chopped
- 2 yellow chiles—stems, seeds and veins removed and flesh finely chopped *
- 2 serrano chiles, finely chopped
- 3 tablespoons finely chopped white onion
- 1 ripe medium tomato (about 4 ounces), finely chopped
- 1/2 cup water
- 3 tablespoons fresh lime juice
- 1/2 teaspoon crumbled dried oregano
Recipe courtesy FOOD & WINE.
I just loved the colors and intrinsic beauty of the ingredients and kept taking photographs of the greens and the reds….
|Eggs traded for cookies with a St. Paul pianist who has a backyard full of chickens.
Please take some time and visit more of our great food bloggers:
Val – More Than Burnt Toast, Taryn – Have Kitchen Will Feed, Susan – The Spice Garden
If you liked this, you might like Boiled Eggs on English Muffins with Asparagus and Cheese Sauce on my Dinner Place blog:
Cooking for One – It’s Fun!