Wednesday, August 26, 2020

Hatch, Hatch, Hooray!

Hatch chiles have just hit the market! Yippee! These amazing chiles are only available for a short period of time, so you better run out and get some! Every year I load up, roast and freeze them to hopefully last me all year. See Roasting and Freezing Hatch Chiles. I also make Green Chile Sauce, that I freeze in ice cube trays, which I adore with scrambled eggs. The first meal I make is always my amazing Green Chile Cheeseburgers! Delicious! In fact, I'm making them tonight! I can't wait! Other fabulous recipes from my site that make the most of these addictive chiles are Chiles RellenosGreen Chile Chicken Lasagna with Goat Cheese, and Hatch Chile Macque Choux. I highly recommend any of those!

However, I have a new recipe for you to try this year! How does "Hatch Chile and Cheddar Corn Pudding" sound? Chiles and cheese - my favorite! It's the perfect side dish with grilled or roasted meats. It would also make a fine meal on it's own with a nice green salad. If you like chiles, you'll love this recipe!

Hatch Chile and Cheddar Corn Pudding

Serves 6-8

2 large hatch chiles, roasted, peeled, and chopped (See Techniques for more information on how to roast a chile.) (Can subtitute 1, 4oz can of hatch chiles, if necessary.)
4 cups frozen corn kernels, thawed and drained
1 1/2 teaspoons Kosher salt
3 scallions, thinly sliced
3 tablespoons all-purpose flour
2 cups grated cheddar cheese, preferably freshly grated
5 large eggs, at room temperature
2/3 cup heavy cream
2 tablespoons unsalted butter

Preheat oven to 350 degrees. Puree 3 cups of the corn in a food processor or blender. Transfer to a large bowl, and stir in the remaining 1 cup corn, salt, scallions, chiles, flour, and 1 cup of the cheese. In a separate bowl, whisk together the eggs and cream until combined. Stir into the corn mixture.

Place butter in a 8" square baking dish (I used a 2 quart souffle dish), and place in oven until butter is melted, about 10 minutes. (Don't let the butter burn!) Pour batter into the hot baking dish and sprinkle the top with the remaining cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, 45-50 minutes. (I had no issues with any drips.) Let cool 30 minutes before serving.

Recipe adapted from Martha Stewart.

Wednesday, August 19, 2020

Who are you calling Shrimp?

People have been eating shrimp since prehistoric times. There are recipes from Apicius, an ancient Roman author, in his cookbook of the same name, compiled in the late 4th and early 5th century AD. Clay vessels with shrimp decorations have even been found in the ruins of Pompeii, from the 1st century AD. "Squilla" is the Latin word for shrimp, while the word "shrimp" is derived from Middle English "shrimpe," meaning "puny person." Don't let these little guys scare you! They may have high levels of cholesterol, but only 1/3 of that compared to an egg. In addition, they are an excellent source of low calorie protein, selenium, vitamin B12, and omega-3 fatty acids, which are all very good for you!

I love shrimp, especially grilled! This recipe for "Grilled Herb Shrimp," originates from the New York Times Cookbook. It is so easy and absolutely delicious! First you marinate the shrimp in an herby mustard marinade, then grill it up in a matter of minutes! In addition, any leftover shrimp are delicious cold as a snack,  perfect for jazzing up any salad, or for whatever use you may want! You can skewer the shrimp, as I did here, to make it easier to grill. If you don't have a grill, you can broil them, 3 inches from the flame about 2 minutes a side.

Grilled Herb Shrimp

Serves 6


3 garlic cloves, minced
1 medium yellow onion, finely chopped
1/4 cup fresh parsley, minced
1/4 cup fresh basil, minced
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons Kosher salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
Juice of 1 lemon
2 lbs shrimp, peeled (tails left on) and deveined (For information on peeling and deveining shrimp, click my Techniques tab for a very helpful video!)


Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice in a non-reactive (glass) dish. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days. (I marinate them overnight.)

Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Grill the shrimp for 1 1/2 minutes on each side, or until cooked.

Recipe adapted from Barefoot Contessa Parties!, by Ina Garten.