Caramelized chile pears & pecans

Well it’s official. And we knew it was coming. It’s like your mother-in-law who comes around every Christmas whether you invite her or not. It’s Autumn. Or Fall. Call it what you will. It’s officially here and it’s not going anywhere for awhile.

Come to think of it, you ask, why do we call it Fall? Well our good friend, the world wide web has a thing or two to say about this. Apparently, Fall comes from the Old English feallan which means “to fall or to die”. Well isn’t that cheery? Eventually, some smart so-and-so shortened feallan to fall. The Brits stick with Autumn while we say Fall.

And there you have it. Death. Fall means death. Summer is done and dusted and Fall is here with lots of dead things. Like leaves that fall faster than you can shake a rake at. Or that tomato plant that’s on its last hurrah. It’s over folks. Hunker down like a hibernating bear because this is it until Spring.

But hold on. It’s not that depressing, is it? Fall is pumpkins. And fires in the fireplace. And that cold nip in the air that makes you breath in deeper. It’s Halloween and that obnoxious kid from down the street who always tries to grab all the candy but you get there first and yank the bowl away. C’mon, you love. You know you do.

And finally we can cover up the BBQ and quit pretending we like to blacken everything, including our eye brows. We can go inside and turn on the oven without passing out from the heat. We can eye the box of Christmas decorations and wonder if it’s really naughty if we put the Christmas tree up before Thanksgiving this year.

And there are pears and caramel and red chile. And heck, if that’s not enough to get you smiling, then I don’t know what is.

Carmelized chile pears & pecans

4 pears

¼ cup brown sugar

2 oz. unsalted butter

¼ cup pecans

½ tsp Chile Molido Powder Hot

Pinch of salt

squeeze of lemon

COYO Coconut Milk Yogurt

Place the butter and sugar in a frying pan over medium heat. Stir in the chile, salt and pecans.  Slice the pears in quarters or sixths (depending on the size) and add to the mixture. Stir gently to coat. Continue to cook until the pears are tender but still retain their shape. Add a generous squeeze of lemon, taste and add more chile if you so desire.

Place a healthy serving of COYO into four bowls and divide the pears equally (well not equally, give yourself more) along with the caramel sauce. Devour and go to bed, it’s Fall for heaven’s sake.

Christmas Chile—Red and/or Green?

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 LIGHTS
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.

CHRISTMAS LIGHTS