Denver Green Chili Recipe of the Week - 11/18/07
Product alert:
On sale at King Soopers - Hatch Select
Diced Tomatoes & Green Chiles, 10 oz can.
These are just like Rotel Diced Tomatoes & Green Chiles.
Until 12/25, they are 3 cans for $1.00. I just bought a dozen.
Thanksgiving recipes!
Okay, I went nuts here and
wrote up 4 recipes.
After all, everything should include green chiles,
right?
Green Chile,
Cornbread, and Pine Nut Stuffing
This is the best stuffing I've ever had. I loved the pine nuts in
it and would not hesitate to add more. I made this with
half mild and half medium-hot green chiles (Big Jims) and
thought it was great. Even those who are not real chile fans
should like this if mild chiles are used.
INGREDIENTS:
1 8x8 pan of cornbread, baked and cooled (a Jiffy mix will do)
1 cup raisins
1/3 cup tequila
6 tablespoons (3/4 stick) butter
2 cups chopped onions
1/2 cup diced green chiles
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon dried marjoram, crumbled
3/4 teaspoon dried sage
1/2 of a 1 pound loaf of extra-sourdough bread,
crust trimmed, cut into 1/2-inch
cubes (about 4 cups)
3/4 cup pine nuts, lightly toasted
2 large eggs, beaten to blend
1 1/4 cups canned chicken broth
(if not using stuffing to stuff a turkey)
optional: 1 1/2 cups diced celery
PREPARATION:
Combine raisins and tequila in large saucepan. Simmer 5 minutes,
then cool
until most of tequila is absorbed, stirring occasionally,
about 2 hours.
Drain well.
Melt butter in large skillet over medium heat. Add chilies, onions,
thyme, marjoram and sage. Cook until onions just begin to color,
stirring occasionally,
about 10 minutes. (Bread, raisins and chili
mixture may be made the day before.
Cover separately. Store
bread and raisins at room temperature; chill chili
mixture.)
Crumble corn bread into large bowl. Add raisins, chili mixture,
sourdough
bread cubes and pine nuts. Toss to blend. Season
stuffing to taste with salt
and pepper. Mix eggs into stuffing.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Butter 8-inch square glass or ceramic
baking dish. Add enough broth to stuffing
to moisten
(about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish.
Cover with buttered foil, buttered side down; bake until heated
through, about
30 minutes. Uncover and bake until top is crisp
and golden, about 20 minutes
longer.
Preparation time: 30 minutes
Total time before stuffing turkey: about 2 hours
Makes: exact amount for a 15 lb turkey, stuffing main cavity and neck area
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Anita's
Green Chile Mushroom Saute
This is rather elegant and tasty. I was surprised to
find that the mushrooms overpower the mild green
chiles, so I added the 1/4 cup medium-hot green
chiles and thought it was just right. People who
don't think they like spicy food should like it made
with just mild chiles, and you can barely even see
them.
INGREDIENTS:
8 cups sliced fresh mushrooms
4 tablespoons butter
1/2 cup diced green chiles, mild
1/4 cup diced green chiles, medium-hot (optional)
2 tablespoons sherry
1/2 cup chopped parsley
Salt to taste
PREPARATION:
Saute the mushrooms in the butter over medium heat,
covered, until thoroughly cooked, about 15-20 minutes.
Add remaining ingredients and cook
another 2-3 minutes
to blend flavors.
Serve as a side dish or a topping for turkey, steak, burgers,
omelets, potatoes, or whatever.
Total Time: 30 minutes
Makes: 2 1/2 cups
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Green
Chile Turkey Gravy
I made this with medium-hot green chiles (Big Jims) and
thought it was great, but it could be too spicy for some
people. If you make it with mild chiles, people will probably
not even realize there are green chiles in it.
INGREDIENTS:
3 tablespoons turkey fat
4 tablespoons flour
2 cups turkey broth/drippings
1/2 cup diced green chiles
1/2 teaspoon Kitchen Bouquet
Salt to taste
PREPARATION:
Blend the turkey broth and green chiles in a blender..
Melt the turkey fat over medium heat and stir in
flour. Gradually stir in the broth/chile blend. Cook
and stir until gravy boils 1 minute. Add the Kitchen
Bouquet and salt to taste.
Total Time: 30 minutes
Makes: 2 1/2 cups
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Green
Chile Asparagus Casserole
This is a spin-off of the classic green bean casserole.
I tried it with medium-hot green chiles and they
overpowered the asparagus a bit. I do think it is
more interesting than green bean casserole,
though.
INGREDIENTS:
1 1/2 lbs. fresh asparagus
1 red bell pepper
1 10 3/4 oz can cream of asparagus soup
1/2 cup diced green chiles, mild
2 tablespoons sherry
1/4 cup milk
1 1/3 cups French's® French Fried Onions
1 cup shredded cheese (optional)
PREPARATION:
Wash the asparagus and cut off the woody
bottoms. Cut both the asparagus and the
bell pepper into 1-2 inches strips. Steam until
tender, about 10 minutes.
Mix the soup, milk, sherry, and
diced chiles
together, then mix with the asparagus, bell pepper,
and 2/3 cup French Onions in a 1 1/2 quart
oven-proof casserole. If desired,
stir in the
shredded cheese or sprinkle on top.
Bake at 350 degrees for 20-25 minutes or until
heated throughout. Add the remaining French
Onions on top and bake 5 more minutes.
Total Time: 45 minutes
Serves: 6
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Do you have requests or suggestions for more recipes?
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot week!
Anita
303-316-8002
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