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Grilling: Green Chile Cheeseburger
We totally did this over Labor day weekend, husband's idea. Also roasted some hatch peppers with the poblanos. They were great!
Dinner Tonight: Soy-Marinated Grilled Pork Tenderloin
Sounds great, I have a similar marinade that includes a little orange juice.
Grilling: Mexican Roadside Chicken with Green Onions
I took a cookbook, in which the binding failed a month after purchase, to Kinko's. A few bucks later it has a new plastic binding and plastic cover. It was a paper back, i dont know if they would do a hard back.
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Serious Heat: 30 Things To Do With Leftover Salsa
Posted by Andrea Lynn, March 19, 2009 at 5:00 PM
Dinner Tonight: Skirt Steak with Red Wine Sauce
Posted by Nick Kindelsperger, January 19, 2009 at 4:30 PM
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Recent Comments | Response to Comments
Cook the Book: 'New Classic Family Dinners'
fajitas, hands down.
Grilling: Green Chile Cheeseburger
We totally did this over Labor day weekend, husband's idea. Also roasted some hatch peppers with the poblanos. They were great!
Dinner Tonight: Soy-Marinated Grilled Pork Tenderloin
Sounds great, I have a similar marinade that includes a little orange juice.
Grilling: Mexican Roadside Chicken with Green Onions
I took a cookbook, in which the binding failed a month after purchase, to Kinko's. A few bucks later it has a new plastic binding and plastic cover. It was a paper back, i dont know if they would do a hard back.
Compiling recipes for a family cookbook - advice?
Dont forget the strange stuff your family eats at holidays, given any, both sides of mine has a few :)
Popcorn: Do You Err on the Side of Unpopped or Burnt?
UNPOPPED! it takes way tooo long to get the smell of burnt popcorn out of my nose and the kitchen.
Serious Salsa: Chile Morita Salsa
I do not find it strange that you would bring salsa to a barbecue, I might find it strange that there wasn't a good salsa at a gathering, barbacoa or standard barbecue. We love tomatillo based salsas, I will have to look into making this one!
Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'
I made a gorgeous apple pie, the apples were even a nice texture, not too crisp not all mush, then someone said it looked like Martha Stewart made it... what a way to ruin a nice high. Recently made a Jelly cake with blackberries and black berry jam, looked lovely!
Mixed Review: No Pudge! Brownies
i have a box sitting in the pantry now. havent decided when it would be safe to make them... they may be lower fat etc....... but not if you consume the entire package...
Cook the Book: 'Bottega Favorita' by Frank Stitt
My dad's chicken spaghetti, I can't get it to come out the same
Serious Heat: 30 Things To Do With Leftover Salsa
"you mean you can have left over salsa?" --my husband. we go through lots of salsa... dip grilled cheese in it, mix with sour cream for a salad dressing, spoon it on to a sandwich, oh yes also with chips and rice and veggies... when there is time and the right mood we make our own too.. Tomatillo generally.
Le Creuset: Is it worth it?
I have 2 dutch ovens, a Lodge Enamel and a Calphalon enamel. No Le Creuset due to the price tag. I LOVE the Lodge, found it at Kroger of all places for ~$40, should have picked up one or two more. No exposed iron edges to rust. It is coated in black flat enamel with a white inside and a colored exterior. We use it almost as soon as we get it clean. The Calphalon is a huge 8qt. had to take the first one back as we got it home and the inside had cracks, so did the next three i opened up at the store. finally found one with no cracks. it doesnt get much use. unless something large is going in the oven
Seriously Delicious Holiday Giveaway: Two Peter Luger Steaks
simple sirloin medium if eating out, otherwise a ribeye
Cook the Book: Jamie at Home
venison roast with red wine sauce, potato gratin (both based on a Jamie Oliver recipe) and roasted veggies
Pecan tree question
The green husks will open up to reveal the pecan nut in a hard shell, the green part will dry out and turn brown and then generally. They will not continue to ripen off the tree. We pick up a few every time we wonder out into the front yard and crack them open to see what we can find. So far we've had a few good ones but most did not get enough water the end of this summer and are shriveled and not tasty. good luck on finding good ones. make sure you get all the shell picked out of the nut meat, its not good.
Cook the Book: 'Eat Me: The Food and Philosophy of Kenny Shopsin'
My Smashed potatoes, they have never come out like the first time around though. I'm pretty well known for opening the fridge and rummaging then opening the spice cabinet and making something quite tasty... there have been a few duds but what is one to expect!
Cook the Book: 'The Modern Baker'
The biggest disaster was bran muffins that came out salt muffins. I still don't know how or why aside from clearly there was more salt than needed. They were scrapped and I tried again with success.
Cook the Book: 'The Shun Lee Cookbook'
Steak and Scallops
In Videos: Chicken Fried Bacon
There is a place Brenham, Tx -- just down the road and around the corner from Snook, that also does chicken fried bacon. Haven't tired it yet, don't know if i can bring myself do it.
If you ever happen to be in Snook go a little farther West on 60 from Sodolak's and stop in ">http://www.slovacek.com/site/index.php> Slovacek's. They are fronted by a (really nice) gas station but have a full meat counter inside. Armadillo eggs are great, the fresh Westphalia sausage is like none other around.
Cook the Book: 'Screen Doors and Sweet Tea'
ice tea with lemon and enough sugar to be just barely sweet
Valentine's Day Chocolate Giveaway
ooo dark, dark, dark chocolate!
I need advice re: a cast iron enamel dutch oven...
Cook's Illustrated did a little review of inexpensive dutch ovens in the February Issue. They liked a Tramontina, 6.5 qt (~$40) and one from Lodge, 6qt (~$65). My husband got me a Calphalon 8qt, its a beast. He liked that its top handle was not plastic. The lid is self basting, has little spiky things the inside for liquid to drop off of. It was a little cheaper that Le Creuset too. Dillard's has them but make sure you look at the inside enamel before you purchase, otherwise you have to lug it back to exchange it.
Cooking Through the New Year
So happy to hear there are more of us out there... I once thought about tossing some of my Cooking Lights after getting an annual. Husband replied to my thoughts with: 'Well are all the pictures in there that are in the magazines?' he had good intentions.
Seriously Delicious Holiday Giveaway: Southside Market Sausage
My house! There is also this place in Huntsville, Tx that I went to many years ago that was very tasty.
Cook the Book: 'New Classic Family Dinners'
Kielke and farmer sausage with "gravy" (aka cream sauce with onions). Oh thank goodness for Mennonite roots. If only I worked like a farmer to work it off.
Cook the Book: 'New Classic Family Dinners'
I love Ziti and galic bread! Delicious!
Cook the Book: 'New Classic Family Dinners'
Mom's Thanksgiving feast!
Cook the Book: 'New Classic Family Dinners'
Roast chicken with mashed potatoes!
Cook the Book: 'New Classic Family Dinners'
I love pot roast with roasted potatoes, onions, and carrots. YUM!
Cook the Book: 'New Classic Family Dinners'
Spaghetti and meatballs always goes over well here.
Cook the Book: 'New Classic Family Dinners'
My family would be happy if I'd make them chicken and dumplings at least once a week. (And it's so easy!)
Cook the Book: 'New Classic Family Dinners'
My family did roast chicken dinners every Sunday when I was growing up. Can't beat grandma's cooking!
Cook the Book: 'New Classic Family Dinners'
Spaghetti with meatballs and chunks of Italian sausage in a smooth garlicky red sauce, caesar salad with homemade garlic croutons, warm crusty Italian bread with butter, a nice barolo, and lemon cheesecake for dessert.
Grilling: Mexican Roadside Chicken with Green Onions
I prefer an Achiote rub... looks similar, but better. Tastes better too.
Grilling: Green Chile Cheeseburger
I've never had an authentic Chile Cheese Burger but I have made versions of them and they were excellent. I could go for one right now. The last burger I made was a Pimento Cheese Burger, from Saveur Magazine, and it was outstanding. Thanks for your version of the GCC burger. I'll try it next time I make one.
I think the combination of green chile and cheese and beef is a great one. A classic. I hope to make it to New Mexico one day to try the real thing.
Grilling: Green Chile Cheeseburger
Some things to remember: poblano peppers are nothing like green chiles; New Mexico green chiles come in many varieties, from mild to XX hot, and they are grown up and down the Rio Grande valley from Chama to Las Cruces; Hatch chiles are widely known, but they are not always the best, since they are often grown to mass production standards; in-the-know locals buy their chiles in small batches directly from the growers at Farmer's Markets and roadside stands around the state; no matter where or what variety you buy, the roasting and steaming process can make a huge difference in how the chile tastes. For best results, chile should be blistered and charred at very hot temps for a few minutes, then cooked a little longer at low heat, then sealed in a plastic bag for at least an hour to steam. It's an art, and finding a competent roastmaster is as important as finding the right chile.
I've been enjoying NM chile for 28 years now, and cannot imagine living without it. In my freezer right now are medium, hot and extra hot varieties from four different growers in Chimayo, San Felipe Pueblo, Corrales and Lemitar. I even have a few bags of standout batches dating back to '07 that I'm hoarding for special occasions.
Grilling: Green Chile Cheeseburger
My Grandson just made these tonight...they were excellent! He followed the recipe exactly. Seriously the best gourmet-type burger I've had! The meat had a perfect amount of spice and with the peppers & onions on top it was so flavorful. It has a kick to it, but is definitely not extremely hot/spicy...I don't think it would bother most people. Also, the meat came out very juicy. This will for sure be something we make again...try it, you won't be disappointed!
Compiling recipes for a family cookbook - advice?
Go to www.tastebook.com - it is great!
Grilling: Mexican Roadside Chicken with Green Onions
I've got this on the grill right now for the second time. The first time I smoked it and it was very good, but I thought that the long smoking may have taken some of the flavor of the wet rub away. This time I'm doing it as per your recipe, and am having a hard time keeping my charcoal fire at 350-- it's staying more around 300. It is taking a LOT longer than 45 minutes. :^( Also, I see you recommend cooking to 165 degrees, but all my thermometers say 180 for poultry. What's up with that? Thanks for passing along the great recipe.
Grilling: Green Chile Cheeseburger
Seriously I am moving to rural New Mexico and get to have them with-in range and will eat a few at the various bloged standouts to start. Since I'm an avid hot pepper fan am looking foreward to it.
Grilling: Green Chile Cheeseburger
Hey, a couple more things about those great burgers. The New Mexico Tourism Dept. is putting together a Green Chile Cheeseburger Trail for visitors and has more than 150 restaurants nominated statewide for consideration See www.newmexico.org/greenchilecheeseburger. Also the NM State Fair is conducting the Governor's Green Chile Cheeseburger Challenge on Sept. 22 with 20 or so competing restaurants. And note that chile is spelled with an E on the end here, whether pod or dish. Chili is a Tex-Mex thing.
Grilling: Green Chile Cheeseburger
From the ingredients, it could be the beginning for some good chili. Add some garlic and tomato. Saute the onion, chilies and ground chuck til softened and brown, add the rest, simmer for a while, and WALLA, chili !
Grilling: Green Chile Cheeseburger
This isn't even a matter of opinion, anaheims and poblanos are fine for other things, but a cheese burger with them is not a green chile cheese burger.
I'm writing this message from the south side of Santa Fe, NM where I am visiting family for the weekend, in the past few days I've had three GCCs (one from Blake's Lotaburger, one from the Plaza Restaurant, and one from a food stall on the street during Fiestas). None of them were anything more than what the name implies, a cheese burger with green chile, and all of them were awesome.
The canned stuff is not that great, you can find it frozen at major chain grocery stores in LA some times, though. I think Albertson's in Culver City is where I found it last.
But here's the thing. A green chile cheese burger (or a smothered carne adovada burrito, or huevos racheros with green) will always taste better here, maybe because it's fresher and a better quality, but probably because it's a rare food that's inseparable from the food culture (and Culture) that surounds it, and the place from which it grows. There really aren't that many things like that anymore. I'm just babbling here, but maybe what i'm getting at is that while you've gotta do what you gotta do to while you're stuck in whatever city, it's eminently worth it go to the source and try the genuine article, for any food. I fly back to LA tomorrow, so that's where this is coming from.
The other notable burger in the area is Bobcat Bite, line out the door, hot chile, and I've heard that they actually raise their own cattle.
Grilling: Green Chile Cheeseburger
Trader Joes has canned Hatch green chile and so do some of the Pathmark stores (a div. of A&P)
Grilling: Green Chile Cheeseburger
Hi Joshua,
Check out the spice mixes. Would be perfect for this burger.
www.AlamoCityPepperProducts.com
Mark
Grilling: Green Chile Cheeseburger
Try this Hatch spice instead of the salt and pepper. Sold exclusively at Whole Foods in TX (only). You will definitely see a difference. Let me know what you think!
Grilling: Mexican Roadside Chicken with Green Onions
This was the best chicken. It's impressive and has a lot of flavor. Delicious.
Grilling: Green Chile Cheeseburger
I just got so very hungry for a burger!
Dinner Tonight: Soy-Marinated Grilled Pork Tenderloin
I made this last night. Got out the meat slicer today for the left overs and it makes a pretty killer sandwich.
Recent Posts
MadameD hasn't written a post yet.
Recent Favorites
Serious Heat: 30 Things To Do With Leftover Salsa
Posted by Andrea Lynn, March 19, 2009 at 5:00 PM
Dinner Tonight: Skirt Steak with Red Wine Sauce
Posted by Nick Kindelsperger, January 19, 2009 at 4:30 PM
Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce
Posted by Michele Humes, January 15, 2009 at 3:15 PM
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About MadameD
Website: http://cookinginspace.wordpress.com
Location: Brenham, Texas
About: Husband and I both love to cook all sorts of stuff.
Favorite foods: I tend to lean towards Mexican and Asian flavors. A good steak is always fabulous. Love wine. I can't drink reds, tannins or sulfides do evil things to my brain. We are working on finding out what it is through mild experimentation.
Last bite on earth: Chocolate chip mesquite cookies.....
fajitas, hands down.