Chile Chorizo Bean Stew

Posted on January 17, 2013 by loschileros

Snow… Children, skiers and cute arctic animals love it. Me? Well after about the first foot or two I lose interest. It’s not that I don’t think it looks nice; it just makes getting from point A to point B a hassle.

But every cloud has a silver lining, saith the Pollyanna of Santa Fe, and so it is with snow. I was thrilled to find a website that calculates how many calories you burn per hour shoveling snow. I promptly filled in the requested fields. Weight? 160 lbs. Height? 72” Age? 40. Before you get excited, these aren’t my stats – I’m far taller, slimmer and younger than that, but I’d thought they’d do.

Anyway, it turns out you can burn 363 calories an hour shoveling snow. They didn’t mention if this includes the hot chocolate, bathroom, and check the e-mail breaks, but I’m sure it must.

So after all that shoveling, you deserve a hearty meal…something substantial to ward off the winter chill. And I have just the thing. It’s my Chile Chorizo Bean Stew. It was inspired by one of my favorite food writers of all time, Claudia Roden. Not only are her recipes magnificent but her writing is also sublime. This one comes from her book Arabesque, A Taste of Morocco, Turkey & Lebanon. I’ve added chorizo and tomatoes and of course, chile.

A note on chorizo: it’s a term that’s used for both a fresh and a cured pork product. For this recipe, you want fresh or cooking chorizo. I’ve used a Spanish chorizo that is made with pimenton paprika. But if you can’t find fresh chorizo, don’t sweat it – you can use any great quality sausage or kielbasa for this recipe.

Chile Chorizo Bean Stew

The real star here (besides the chile!) is the onion. You need to cook them nice and slowly so they caramelize. They give a hint of sweetness to the dish that is fantastic.

2-3 Servings

1 large onion, thinly sliced
2-3 Tbsp olive oil
½ tsp Chile Molido Powder or more to taste
12 oz. fresh or cooking chorizo (about 5-6 links) or regular sausage
½ tsp Chipotle Chile Powder or more to taste
1-14.5 oz. can peeled plum tomatoes
1-14.5 oz. can butter beans or other beans such as garbanzo beans
2 large handfuls of baby spinach (about 5 oz), washed and drained

Fry the onions slowly in the olive oil in a pan with the lid on. Stir the onions frequently until they are nice browned and caramelized. Add the Chile Molido powder and stir to coat.

While the onions are cooking, slice the chorizo into bite-sized chunks – about 3 slices per link. Cook the slices in a frying pan until they are nicely browned on both sides. Drain off the fat then add the Chipotle Chile Powder and stir to coat. Add the sausages to the onion mixture. Add the plum tomatoes (breaking the tomatoes up with your fingers) and the juice. Drain the beans and add to the stew. Stir in the spinach and cook until just wilted. Season with salt and pepper and serve.

Chile Portrait: Ancho Chile

Posted on January 10, 2013 by loschileros

If a Chipotle chile is a can-can dancer—all showy, high kicks, look at me pleeeeze – then Ancho is the quiet man sitting in the corner, nursing a glass of absinthe and smoking a gauloise. You may not notice him at first but trust me, he’s worth a second look. While Chipotle has in-your-face smokiness and Habanero has enough heat to knock your socks off, Ancho has something altogether more subtle but equally appealing.

Let’s start with the basics. Ancho means ‘wide’ and the Ancho starts broad at the top then gently tapers to the bottom—kind of a heart shape. Fresh it’s called Poblano (it’s the chile used in dishes such as chile rellenos). Once a Poblano is dried, it gets the name change and has a deeper dark red – almost black – color and a mild, fruity flavor.

How mild? Okay, let’s talk Scoville. Scoville is a method of measuring chile heat. Developed by a man named Wilbur Scoville back in 1912, it originally used human tasters to measure the heat in a chile (imagine that job). Now we have a high-tech method called High Performance Liquid Chromatography that precisely measures the amount of capsaicin in chile.

Capsaicin is what gives chile heat. Ancho measures about 1,000-1,500 on the Scoville scale. To give you an idea of what that means, a Jalapeno is around 2,500-5,000 and a Scotch bonnet or Habanero is 100,000–350,000+.

But enough science. Just because an Ancho is milder, doesn’t mean it’s a culinary wimp. Far from it. Ancho offers a depth of flavor that is quite amazing. And Ancho is a great team player – pair it with other chiles and it truly shines. That’s why it’s one of the stars of mole – a sauce that comes from Mexico originally. (Actually, there are lots of different moles but many feature Ancho as a key ingredient. The Santa Fe School of Cooking has a great recipe for Roast Pork Loin with Red Chile Peanut Mole and even runs a mole class – one is scheduled in April.)

What else to do with Ancho? The dried pods can be toasted on a dry frying pan, rehydrated with hot water and made into an awesome chile paste that gives a bit of heat—but not too much—and a lovely, warm reddish hue to a dish. Or if you’re feeling a bit Martha, make a jar of our (soon to be) famous Ancho Chile Goat’s Cheese.

And as ever, if you’ve got a recipe with Ancho—or any other chile—send it our way. We’d love to give it pride of place on The Chile Trail.

Ancho Chile Goat’s Cheese

Goat’s cheese + olive oil + ancho chile. It’s quick, it’s simple and boy does it taste good. The key is to let the goat’s cheese marinade in the oil for a day or two so the flavors really develop. But let’s face it – life is short so please feel free to eat immediately. Slather it on a crusty baguette, crumble it onto roasted veg or place a disc on a grilled chicken breast.

6-8 discs of soft goat’s cheese, cut from a log or buy pre-sliced
1 ½ – 1 ¾ cups Olive oil
2-3 Tbsp Ancho chile powder
1 Ancho chile pod, washed and patted dry
1 Chipotle chile pod, washed and patted dry
1 Bay leaf

Take a small, scrupulously clean jar (a 1 pint capacity Kilner or Le Parfait jar is a great choice and looks nice too). Fill it ¾ of the way with olive oil. Place the ancho chile powder on a small plate. Place a disc of goat’s cheese in the ancho chile so it’s lightly coated with chile powder. Flip and repeat on the other side. Gently, place the disc into the jar filled with olive oil. Repeat with the remaining discs. Place the two chile pods and the bay leaf in the jar and top up with olive oil, if needed, so all the ingredients are covered in oil. Close and place in the refrigerator until ready to use.

Travel Notes: New York City Top 6

Posted on January 3, 2013 by loschileros

How cruel to ask Tracey Ceurvels to pick six foodie favorites for New York City. Only six??? Tracey loves sniffing out the best places to eat in NYC as well as cooking and creating her own recipes with the incredible ingredients she finds in local specialty shops. In fact, she created an App: NYC iFoodShop—A food lover’s guide to shopping in NYC, which helps food lovers find markets and ingredients. You can find Tracey’s food recommendations and recipes on her blog, The Busy Hedonist.

INTRO PIC

Tracey Ceurvels worked at several top Boston and NYC restaurants before she hung up her apron over 10 years ago to devote herself to her twin loves of food and travel. Her articles have appeared in many publications, including The Boston Globe, The New York Times City Section, The New York Daily News, Dean & Deluca’s Gourmet Food Blog, Hauteliving.com, The New York Sun, Relish, Time Out, Citysearch.com, Papermag.com, among other publications.

My 6 favorite food destinations in New York City
by Tracey Ceurvels

What I love about New York City is that I can find nearly any ingredient I desire, whether I want a rare Indian spice or a unique cheese made locally at a nearby farm. I also love the dining scene here, from casual Asian bistros to high-end temples of seafood and everything in between. Whatever you like, I’m certain you’ll find it here, which makes New York City my favorite food destination in the world.

The Meadow (also pictured above), http://www.atthemeadow.com/shop/. I enjoy using different types of salt and discovering how they can enhance a dish. The Meadow’s owner wrote an award-winning book, Salted, and his passion for the subject shines through at his gorgeous store that sells hundreds of salts (and chocolate, too).
MEADOW 1
Salt-wall-New-York-043

Murray’s Cheese, http://www.murrayscheese.com/. Blue or goat, stinky or smoked…cheese, in all its glory, is the specialty here. Stop by the store and the knowledgeable cheesemongers will help you decide on which cheese to take home.
Murray's+Cheese+Shop

Kalustyans, http://www.kalustyans.com/. This gem of a store is the go-to specialty ingredient and spice shop for many local NYC chefs and home cooks. And no wonder: they sell nearly every spice under the sun, from Peruvian hot peppers to sour pomegranate seeds—and everything in between.

The Roasting Plant, http://roastingplant.com/. My coffee addiction began at The Roasting Plant, where beans are roasted on site, shot through a pipe overhead and brewed to order. I stock up on their Block Party Blend, a mix of nutty Brazilian and fruity African beans, which is great hot or over ice.

Talde, http://taldebrooklyn.com/. My latest favorite neighborhood restaurant is Talde, where Top Chef alum Dale Talde, has created a menu to swoon over, that is if you like creative Asian dishes like Pad Thai with oysters and bacon or Wok charred ribeye with black pepper caramel and holy basil.
TaldeWindow

Le Bernardin, http://www.le-bernardin.com/. When I’m celebrating, I head to Le Bernardin, Chef Eric Ripert’s midtown masterpiece. From the service to the food, this is a stellar experience worthy of a celebration or a special lunch with a loved one.
Eric-Ripert

Foodie Friends: Laurie Nielsen Neumayer, “The Sauce Queen”

Posted on December 27, 2012 by loschileros

They call her “The Sauce Queen.” We call her Our Hero. Laurie Nielsen Neumayer, certified chile fan and Omaha, Nebraska resident, got in touch with The Chile Trail to share her recipe for Green Chile Sloppy Joes.

LAURIE

Okay, let’s pause for a moment. Sloppy Joe + Green Chile + Velveeta = happiness. That’s why we’re pleased as punch to award Laurie the Golden Chile Award this week. Laurie’s been kind enough to share her recipe with us, her humble subjects. So get cookin’!

Here’s what The Sauce Queen has to say about her killer Green Chile Sloppy Joe recipe:

“One time I had some left over roasted green hatch chiles to add to my usual sloppy joe toppings of mayo and Velveeta and voila, a new family classic was born. By the way, on the sloppy joe meat, it’s really good to double or triple the recipe and then use the leftovers for tacos, burritos, etc.”

Green Chile Sloppy Joes

1 lb. lean hamburger
1 medium yellow onion, chopped
1/2 cup Heinz ketchup
1 can tomato sauce plus water to rinse out the can (about 1/2 a can)
1 Tbsp. Worcestershire Sauce
1 tsp. sugar
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
2 tsp. ground mustard
1 Tbsp. ground cumin
1 Tbsp. New Mexico Red Chile Powder

To top:

Sliced onions
Slices of Velveeta cheese
Chopped Green Chile

Brown the hamburger and onion together, until both are well cooked, at least 15-20 minutes. I don’t drain the hamburger/onion mixture, but this depends upon the cook. Add the remaining ingredients and simmer together for 30–60 minutes. It will look very wet at first, but the liquid cooks off. The more this cooks, the better it is. Leftovers are really good in a burrito or taco.

Place sloppy joe mixture on buns, top with sliced onions, Velveeta cheese and chopped green chile.

Christmas Chile—Red and/or Green?

Posted on December 20, 2012 by loschileros

In New Mexico we’re not that interested in what you do for work. Or if you’re married, single, all-of-the-above, none-of-the-above, or other. The question we’re burning to ask is: Red? Green? Or Christmas? It’s a question that makes for some fiery – excuse the phrase – debates around the dinner table.

Some peacemakers will say there’s no right or wrong answer. There are folks who like red chile, folks who like green and heck, some people like Christmas – a bit of both.

But not everyone is so kumbaya calm. You hear grumblings. They’ll say that people who like Christmas can’t make up their minds. They dither. Vacillate. They’re fence sitters. Others think that Christmas lovers are just gluttons. They want it all and now. They can’t imagine making it through one meal without red and green – so they get ‘em both.

But in this Christmas season is there perhaps a kinder, gentler way to look at the great chile question? I turned to all-knowing, all-consuming Chef Johnny Vee to get his take. “I love that we associate red and green with Christmas so it’s a perfect fit for our state question…Red or Green?”

But surely there’s a right answer and a wrong answer, isn’t there? “I’m like Santa,” said Chef Johnny, who come to think of it does bear an incredible likeness to St. Nick. “I love both especially at this time a year…not on everything but snuck in here and there…warms us up in winter!”

Have you got a favorite? Let us know. In the meantime, remember that blessed are the peacemakers, so here’s a handy recipe for Christmas Chile Corn Bread.

Christmas Chile Cornbread

This is good – very good. Great with a bowl of soup or hearty stew. Yummy alongside a plate of scrambled eggs and it makes a mean stuffing. This is pretty mild but with a bit of a kick. Just ramp up the salsa mix if you want something spicier.

CORNBREAD

Makes about 10-12 servings

½ cup unsalted butter, softened
¼ cup sugar
2 eggs
½ cup sour cream or crème fraiche
1 ¾ cup whole milk
½ Tbsp Los Chileros Christmas Salsa Mix (or more to taste)
1 cup plus 2 Tbsp cornmeal
1 cup all-purpose flour
1 ½ tsp salt
1 tsp baking soda
1 Tbsp baking powder
¼ cup corn, canned or frozen
¼ pine nuts (optional but very tasty)
1 cup shredded Cheddar or Monterey Jack cheese

Preheat the oven to 400˚ F and grease an 8×12” baking dish.

Pour the milk into a measuring cup and add the Christmas salsa mix, giving it a good stir. In a large bowl, beat the softened butter and sugar together then add the eggs and sour cream or crème fraiche and mix until well blended. In a separate bowl, sift the flour, salt, baking soda and baking powder together then stir in the corn meal. Add the milk and dry ingredients to the butter/sugar/egg/sour cream mix, alternating between dry and milk. Mix in the corn, nuts and cheese.

Pour the mixture into the prepared baking dish. Bake for 35-40 minutes until the top is brown and a skewer inserted into the middle comes out clean. Allow to cool before serving if you can bear to wait.

Foodie Friends: Zia Diner

Posted on December 13, 2012 by loschileros

Any idea how many restaurants close each year? No? That’s okay, neither did we. It’s a lot. Trust us, we googled it. Stats from the National Restaurant Association say 60% of restaurants close within the first three years of business.

We have one word to say: depressing.

So Beth Koch has a reason to smile. Heck, she’s got almost 26 reasons to smile because that’s how many years Zia Diner in Santa Fe, New Mexico has been going strong. Beth, a California native, moved to Santa Fe back in 1978. In ’89 she started working as manager of Zia Diner (“I was totally under-qualified for the job”), She’s been there ever since and now owns it. If she looks familiar you may have caught her on a segment of Diners, Drive-ins and Dives when Guy Fieri drove into town (Ian was one of the customers in that segment!).

What’s the secret to Zia Diner’s success? “We’ve always considered ourselves a very local restaurant. From the start we wanted to re-create the feel of a ‘50’s diner, somewhere you could hang out and get great food.”

The menu is classic diner in the best sense of the word – comfort food like Burgers made from New Mexico grass-fed all natural chuck, Hot roast turkey plate with all the trimmings and a dessert menu with waist-expanding treats like Black midnight cake, Brownie sundaes and homemade pies that will knock your socks off. “I love all kinds of cooking by my first love is baking,” Beth says.

You’ll also find some dishes definitely not found on most diner menus like Pecan baked Idaho ruby trout with citrus parsley butter and Organic curried coconut mussels.

So what’s changed in the past 25+ years? “People want to know a lot more about where their food comes from. So we’re very particular about where we source our ingredients.” She’s proud that Zia serves grass-fed, additive-free beef, free-range and additive-free chicken and eggs, and local, organic, fair-trade Agapao Coffee. “People want to know. If I say a dessert is gluten-free, they want to know what kind of flour I’m using. They’re very aware.”

Another thing that’s changed is that Zia uses a lot more chile. “When I started we had about three dishes on the menu with chile, including our Meatloaf with green chile and pine nuts which is still on the menu. Now we use chile in a lot more dishes like their super popular Corn, green chile and asiago pie.” Their red and green chile is so popular that they make it in 4 and 5-gallon batches. ‘I think our chile is as good or better than any other place in town.”

What’s next for Zia Diner? They’ve now running a successful catering business and added on a pastry shop as well. So stay tuned for the next 25 years!

Beth shared a favorite bar-food treat at Zia Diner, their Zia Chipotle Popcorn. Kinda sweet, kinda spicy, kinda addictive.

YUMMY SPECIAL OFFER

And kinda tastes even better when you get 25% off on Los Chileros popcorn, Cayenne, and Chipotle chile to make whipping up a batch even easier. But don’t hang around – we’re only being generous until Thursday, December 20th at midnight MST.

Zia Chipotle Popcorn

3.5 oz. Popcorn kernels
1 cup Roasted peanuts

Pop corn kernels in batches on stove or in microwave. Remove any burned or unpopped kernels. Place in large bowl with peanuts and mix.

1 ½ sticks Butter (12 Tbsp)
¼ cup plus 2 Tbsp. Corn syrup
¼ cup plus 2 Tbsp. Brown sugar
½ tsp. Kosher salt
¼ tsp. Cayenne (or Red chile powder)
½ tsp. Chipotle powder
¼ tsp. Baking soda

Mix all ingredients, except baking soda, together in a pan over low heat until melted. Bring to a boil and after 30 seconds remove from heat. Stir in the baking soda. Mixture will bubble. Stir into popcorn and nut mixture thoroughly. Divide mixture onto 2 large sheet pans lined with parchment.

Bake in low 250 degree oven for 1 hour, stirring occasionally. Remove from oven and allow to cool, then break into pieces.

Store in airtight container.

Travel Notes: Santa Fe Top Picks

Posted on December 6, 2012 by loschileros

The Chile Trail is back home in Santa Fe this week. And what better guide to all things foodie than C. Whitney-Ward. She moved to Santa Fe eight years ago (she already had the cowboy boots and the pawn jewelry) and with the addition of a few vintage fringed jackets she settled right in. Originally from Boston, she worked back east as a journalist, food editor/stylist and PR Director of the Four Seasons Hotel, Boston. She created Chasing Santa Fe two years ago and has been photographing and celebrating Santa Fe ever since. She now gets more than 9,000 hits a month and will be opening a Chasing e-store in January showcasing Santa Fe artists’ work. Check her out at www.chasingsantafe.blogspot.com.

“Chasing Santa Fe” Restaurant Picks

Whenever I meet someone new in Santa Fe the first thing they ask me is “What’s your favorite restaurant.” The answer can be daunting because I have my favorites for atmosphere, desserts, breakfast, afternoon tea/coffee, lunch and dinner; and I keep adding new favorites. But, here goes…

CHEZ MAMOU, a French bakery and cafe, opened a month ago and what a delight! It’s quite charming and when you step inside, you feel as if you’ve been transported to a cafe on the Left Bank. Sun pours through the large front window and delightful seating vignettes beg you to sit and enjoy breakfast, lunch or a late afternoon coffee and pastry. I loved the Eggs Benedict, Butterfly Palmiers and the amazing Meringue with Ganache. (CHEZ MAMOU, 317 E. Palace, next to Noëlla Jewelry, Santa Fe, 505-216-1845)

THE BEESTRO is a nifty and delicious curbside take-out eatery on Marcy Street—next to the Design Warehouse. Owner/Chef Greg Menke opened The Beestro in October and whips up dazzling entrée salads, cold and hot sandwiches, hearty soups that you can order and drive by to pick up. The menu changes daily and everything is fresh, locally sourced and delicious. I love the Ruben Panini and the Lamb Salad. (THE BEESTRO, 101 W. Marcy Street, Santa Fe, 505.629.8786, or check the daily menu at www.thebeestro.com)

RESTAURANT MARTIN: I had lunch the other day at this lovely restaurant. It was delicious, but dessert was even more wonderful. Owner/Chef Martin Rios does all his own pasty and what was presented at table—a Hazlenut/Chocolate Pot de Crème—was pure theatre for the taste buds. There were bit-sized pistachio daquoise; caramel bananas, milk chocolate and Earl Grey tea ice cream; paper thin chocolate meringue wafers; and lovely fruit and herb purees. (RESTAURANT MARTIN, 526 Galisteo St., Santa Fe, 505-820-0919, www.restaurantmartinsantafe.com)

JINJA BAR AND BISTRO: a chick Pan Asian restaurant is a favorite both for the food and crisp and friendly service. I’m a creature of habit and seem to order the same thing for lunch every time I visit—Lettuce Wraps, Tempura Shrimp and Vietnamese Spring Rolls—but they’re wonderful as is everything else on the menu. Their warm Chocolate Silk Cake with Caramel Sauce is amazing… (JINJA BAR & BISTRO, 510 N. Guadalupe, Santa Fe, 505.982.4321, www.jinjabistro.com)

And, if you have a hankering for wonderful Brioche French Toast, LA PLAZUELA at La Fonda Hotel serves up the best! Santa Fe’s legendary CAFE PASQUAL’S has fifty million wonderful things on their menu, but their Mexican Hot Chocolate is the perfect way to begin the day.

One of my favorite hangouts is CLAFOUTIS. I love their pastries, especially their Lemon Cake and Sugar Brioche, and every Saturday morning they have divine Beignets.

And my latest favorite—PICCOLINO—an off-the-beaten-path Italian dine-in and take-out restaurant on Agua Fria St. The menu is huge—wonderful veal, seafood, chicken, and pasta dishes. But if you have a hankering for Italian with a New Mexico twist, I suggest the “Pasta Polloco”—sautéed chicken, red crushed pepper, garlic, butter parmesan cheese, cream, and green chile. Sensational!

Chile Portrait: Chipotle

Posted on November 29, 2012 by loschileros

EVER WONDER WHO ATE THE FIRST LOBSTER?

Or who figured out how to make flour? Or – hats off – the person who decided that pressing olives might be a good idea? Well, add to that list of unsung culinary heroes whoever decided to smoke and dry a jalapeño chile pepper.

Because the result is the chipotle chile. The word chipotle comes from the Nahuatl word chilpoctli and translates into chile + smoke. It’s been the method for preserving thick-skinned jalapeños in Mexico for who knows how long. Sure, it’s a practical way of preserving them but it’s a lot more than that – it’s a way to transform the flavor that is nothing short of magical.

To get a better idea of what makes a chipotle so special we spoke to Edward Ogaz of Seco Spices. Edward’s family has been farming in Hatch, New Mexico for three generations and he and his wife have owned Seco since the late ‘90’s.

Edward is incredibly passionate about all things chile but he really lights up when he talks about chipotle. “We let the jalapeños ripen on the vine until they’re red. Then we pick them, clean them and lay them out on large mesh racks. Then we smoke them with wood smoke – we like mesquite or sometimes oak.”

We asked if he smokes the jalapeño first or dries it. The answer? Both. The jalapeño is smoked and dried at the same time. In all it takes between 12 to 18 hours of slow delicate smoking and drying. During that time, the chile loses moisture and the color depends to a deep burgundy almost black color. The flavor intensifies too, as it takes on a distinctive smokiness. You’ll read comparisons to dried fruit, chocolate with hints of sweetness. We just think it tastes awesome.

“If you’ve got, say, 6 or 7 pounds of jalapeño to start off with, you’ll end up with only about 1 pound of chipotle at the end,” says Edward. It’s a seriously labor intensive process but Edward won’t cut corners. “You’ll find chipotle out there now where they’ve injected it with smoke flavoring but it’s nothing like the real thing.”

So what do you do with this wrinkly guy? You’ll find chipotle available in powder, whole chiles, or canned in adobo sauce (a piquant sauce made with tomatoes and vinegar). Chipotle is great in salsas, stews, and soups. You can also make a mean barbeque sauce with chipotle. It’s lovely made into a glaze with butter and sugar for toasted nuts.

Chipotle’s got some heat but it’s not OTT and the complexity of the chile flavor married with the smokiness is out of this world. Who knew that something so wrinkled could be so lip-your-lips gorgeous?

CHIPOTLE CHILE MAC ‘N’ CHEESE

Let’s face it, the world would be a kinder, gentler place if everyone ate more Mac ‘n Cheese. It’s a happy food that just makes you feel so gosh darn good. Now the good is great thanks to a dash (or two) of chipotle chile powder. The chipotle gives it a smoky lusciousness that is sublime. Do not blame us if you eat it all yourself.

Serves 3-4

½ pound penne pasta
2 cups milk
3 tbsp unsalted butter
3 tbsp unbleached, all-purpose flour
½ tsp Chipotle Chile Powder, or more to taste
Salt to taste
2 cups shredded cheddar cheese

Breadcrumbs:
1 tbsp unsalted butter
1 tbsp olive oil
1 small clove garlic finely chopped
¼ tsp Chipotle Chile Powder, or more to taste
1 cup coarse bread crumbs

Preheat the oven to 350° F.

To make the breadcrumbs, heat the butter and olive oil in a skillet over moderate heat. Add the garlic, chipotle chile powder and breadcrumbs, stirring until the crumbs are golden brown. Season lightly with salt and set aside.

For the pasta, add the penne to a pot of salted, boiling water. While the pasta is cooking make your cheese sauce. Heat the milk in a pan on the stove or in the microwave until it is hot but not boiling. Melt the butter in a heavy saucepan. Add the flour and whisk over low heat for 2 minutes. Do not brown or burn the flour. Add the milk slowly to the flour and butter mixture, stirring with a whisk and ensuring no lumps form. Add the chipotle chile powder, season with salt, and continue to cook, stirring constantly until the mixture thickens, about 4-5 minutes. Add the grated cheese and stir to melt. Drain the penne – do not overcook, it should be al dente. Combine the penne with the cheese sauce and ensure the pasta is well coated.

Butter a flameproof baking dish and fill it with the penne and sauce. Top with the breadcrumbs and bake in the oven until hot, about 20-25 minutes.

The Chile Trail Thanksgiving Survival Guide: 6 Tips for a Less-Stress Thanksgiving

Posted on November 15, 2012 by loschileros

You’ve tried everything.

1. You’ve brined it. You’ve deep-fried it. You’ve even tried (and failed) the infamous turkducken. So this year I want you to repeat after me, “It’s just a super-sized chicken. It’s just a super-sized chicken…”. Give it a chile spice rub, slather it in butter and wack it in the oven. Set the timer, watch the parade, and chill. Okay?

If you’re still not satisfied, try Turkey Mole on for size. We’ve adapted a recipe from Chef Douglas Rodriguez and our own John Vollerston from Las Cosas Cooking School here in Santa Fe. They have reduced the time and preparation by creating a mole-inspired dry rub you can massage into ole Tom before he hits the oven. Hint: Make a double batch of the rub-it’s addictive-then use it to season Chicken and Pork.

Mole Rub
(Makes about 11/3 cups)

¼ cup cocoa powder
¼ cup light brown sugar
¼ cup salt
2 tbsp sesame seeds toasted
2 tbsp corn Masa (available in the flour section of most grocery stores)
1 tbsp ground black pepper
1 tbsp ground mild New Mexican red chile powder
1 tbsp Ancho chile powder
1 tbsp Chipotle chile powder
1 tsp ground Ginger
1 tsp ground star anise
1 tsp toasted and ground cumin seeds
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground allspice
1½ tsp toasted and ground coriander seeds
½ tsp Mexican Oregano

Mix together all the ingredients. Use at once or store in an airtight jar at room temperature for up to 3 months. For the Turkey1 (18-20-pound) turkey; neck, heart, and gizzard removed 5 ½ cups chicken stock 2 tbsp vegetable oil. Place thawed turkey on rack set in large roasting pan; tuck wings under. Sprinkle 1 tablespoon mole rub in main cavity of turkey and ½ cup spice mixture all over and under turkey skin; tie legs together to hold shape. Refrigerate uncovered overnight. Let turkey stand 1 hour at room temperature. Set rack at lowest position in oven and preheat to 450º. Brush turkey with vegetable oil and sprinkle with an additional ¼ cup of the mole rub. Pour 1½ cups chicken stock into pan with turkey. Reduce heat to 350º; place pan in oven and roast turkey 2 hours. Add 2 cups broth to pan; roast 1 hour. Pour 2 cups broth over turkey; cover turkey loosely with foil. Continue roasting until thermometer inserted into thickest part of thigh registers 175º, about 1 hour longer. Transfer turkey to platter, tent loosely with foil and kitchen towel, and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees). Skim fat from the pan reserving juices. Carve and serve with mole broth that is left in the pan after skimming. Enjoy!

2. While you’re giving that bad-boy-bird a spice rub with one hand, make a bloody mary with the other. Make it easy with Los C’s mix (hide the packet and say you made it yourself. We won’t tell). If you want to get all Martha Stewart, then wet the rim of your glass and dip it in a mixture of kosher salt and chile powder. Won’t you be popular!

3. Everything at Thanksgiving tastes better with chile. That includes mashed potatoes, Brussels sprouts, and candied yams. We’ve even tossed a pinch in the ‘ole pumpkin pie when grandma wasn’t watching. Cranberry sauce? Maybe not. But come to think of it…

Red Chile Scalloped Potatoes
Serves 6-8

3 medium potatoes, washed, peeled and sliced very thin
4 egg yolks, lightly beaten
1 cup heavy cream
2 cups milk
1 cup sour cream
1 cup shredded sharp Cheddar cheese
1 teaspoon hot New Mexico red chile powder
1/4 cup mild New Mexico red chile powder
1 teaspoon toasted and ground cumin
1 ½ teaspoon salt, freshly ground pepper

Spread potatoes on paper towels and dry well. In a medium bowl, whisk together yolks, cream, milk, sour cream, cheese, red chiles, cumin, and salt. Butter a 4 qt. casserole dish. Place potatoes in a large bowl and pour milk/cream mixture over them. Stir to completely coat potatoes. Place potatoes in casserole dish and crack fresh ground pepper over potatoes. Cover and bake at 400º for 30 minutes, uncover and continue baking until potatoes are tender and casserole is bubbling and nicely browned, about 20 minutes.

4. You made it through the Thanksgiving meal. You’ve ingested 3,500 calories. Now you’re hanging out watching a bowl game and you realize – OH NO! – I haven’t eaten in at least 20 minutes. Don’t panic! Have a batch (or 2) of these on hand when you get those post-turkey munchies.

Sweet & Spicy Pecans
Makes 2 cups

2 cups pecan halves
2 tbsp unsalted butter
¼ cup brown sugar
½ tsp chipotle powder
½ tsp salt
½ tsp rosemary, finely chopped

Toast the pecans in a dry skillet over medium heat. Toss them gently so they’re lightly browned but make sure they don’t burn. Remove the pecans from the pan. Add the butter and melt, then stir in the remaining ingredients. When the sugar has dissolved, add the pecans back to the pan. Stir for a few minutes until the pecans are well-coated. Remove from the pan and place them on a sheet of parchment paper. Separate the nuts with a fork (no fingers – they’re very hot!) and allow to cool until the sugar mixture has hardened onto the pecans.

5. Leftovers. You knew it was going to happen. Whip up some Turkey Enchiladas and feel the turkey glow.

6. If all else fails, forget the turkey. Order a pizza and top it with some green chile. Go on. You know you want to.

Travel Notes: Oklahoma City top 6

Posted on November 9, 2012 by loschileros

This week, the Chile Trail is leading us straight to Oklahoma City to visit all the hotspots recommended by fabulous food blogger, Kathryne (are last names really necessary? We thought not) of vegetarian food blog, “Cookie + Kate.” We noticed Kathryne was handy with the spicy stuff, so we knew we’d love her picks.

Kathryne is a 20-something photographer and vegetarian cook who spent twenty-plus years in the Oklahoma City area, but recently moved to Kansas City with her quirky black and white mutt, Cookie.

Her blog is all about celebrating good food—real, sustainable food that delights the senses and nourishes the body. We thank her for her contribution.

Oklahoma City is experiencing a food renaissance of sorts. Over the past few years, I’ve watched the locals become more health conscious eaters, and going to farmers’ markets on the weekend has become more mainstream. Fantastic local restaurants are popping up as well. For a state that admittedly doesn’t have the most exciting culinary history, I’m so happy to see greater demand for good food and support of local restaurants.

1. Ludivine: Exceptional farm-to-table meals in a hip environment. Great cocktails, too. (Thanks to Sarah Warmker for the beautiful photographs. You can see more of her work here and here.)

2. Big Truck Tacos: A taco truck-turned restaurant that offers super fresh, inventive tacos. We recently took a Californian visitor there and he admitted that their tacos were better than anything he’s tasted at home. My favorite thing to get is actually the wojo burrito—garlicky black beans with tons of sautéed vegetables, spinach and feta. Amazing.

3. The Mule: My friend just opened up this gourmet grilled cheese restaurant. Grilled cheese makes everything better.

4. Oklahoma City Museum of Art: The permanent Chihuly exhibit always feels like a trip inside Willy Wonka’s candy factory.

5. Oklahoma City Farmers Public Market: A beautiful, unique old two-story building built in the 1920s that hosts specialty vendors, grocers and special events.

6. Super Cao Nguyen Market: You might not expect to find an impressively large grocery store that offers a wide variety of Asian ingredients and exotic produce in OKC, but Super Cao Ngyen is just that. It’s hard to miss, thanks to the giant artificial palm trees out front.

AND WITHOUT FURTHER ADO,THE WINNER IS…

Last week, we featured a contest to win Cooking with Johnny Vee, and the lucky winner is Bonnie Brauner from West Orange, NJ! (Hope you got through the storm okay, Bonnie.) But we can’t stand to stop there, so we’re giving three runner-up gifts (a packet of our Christmas Salsa Mix) to Debbye Doorey of Dallas TX, Mike Stolz of Casper WY, and Ginger Johnson of Hayward CA. Thanks for playing!