Green Chili

Green Chili (serves 4)

Ingredients

2 lbs Anaheim chilies (wrapped in foil and roasted in the oven)
2 white onions
3 green bell peppers
1 bunch cilantro
5 cloves garlic
1 oz dry oregano
2 cans diced green chilies (2 small cans or 1 large)
3 cans chicken broth (8 ounces each can)
10 tomatillo (peeled) To peel easily, soak in cold water



Method:


Roast Anaheim peppers for about 20 minutes at 350 degrees. Remove peppers from oven and place in a covered bowl. Then roughly chop onion, bell peppers, garlic, tamtilloes and saute' in 4 quart pot for about 20 minutes. Then add canned chilies and broth. Cook until reaches a boil. Remove from heat and puree in a blender. Now you need to dice the roasted peppers. You can leave the seeds if you like spicy. After dicing the peppers add them to the blended mixture in a separate bowl. Now you add your chopped fresh herbs. This sauce can be used for a number of different things one of my favorites is chicken enchiladas.

Here is a hint for your corn enchiladas. In a hot pan heat some corn oil, using tongs, lightly fry the tortillas, then place them on a kitchen towel to absorb some of the oil. Then put your favorite filling (pulled chicken, pork or veggie). I would suggest that if you choose veggie that you cut them very small so it doesn't rip the tortilla.

To prepare the enchiladas, mix the filling (The meat or veggies with your selection of cheese: jack, mozzarella or goat cheese are good choices). Then roll your tortillas into enchiladas and place in a casserole dish and cover with sauce and bake for 15 minutes covered. Serve with black beans and rice.

There will be more recipes about how to cook different meats to put in your enchiladas or tacos and for that matter burritos.

Please post a comment with any questions.

Always cook with Love

Chef Sean

Fire Roasted Salsa

Fire Roasted Salsa (makes 1 pint)

10 Roma tomatoes
4 jalapenos
1 white onion
1bunch cilantro(copped)
1 light beer (12 ounces)
1 teaspoon oregano (dry)
3 limes
3 teaspoon tomato paste
1 teaspoon Cayenne pepper
1/4 cup canola oil

Method:


Halve the Roma tomatoes and jalapeno and place in a mixing bowl. Next peel the onion and cut into quarters. Add the juice of the limes and 1/2 of the oil. Now add the remaining ingredients except the beer and paste. You can cook this in your kitchen but if you have a grill I would suggest using a pan on an outside grill. Put all ingredients in a hot pan and cook until onions are soft (don't worry if some of the other stuff in the pan gets browned, that's what you want). This should take about 6 min. Now take half of a 12oz beer and pour it into the pan then drink the rest. (Now you are a chef)! Remove the pan from the heat. Next it's to the blender. Put the all the remaining ingredients into the blender and using the pulse mode, blend for about 30 seconds. The sauce will still be hot so you can use it for a hot dish or chill it for a dip or even use for taco's. Last but not least, my favorite is to make a burrito and put this sauce over the top and bake in oven and it doubles as an enchilada sauce.



Keep reading as there will be recipes to use all of these sauces with.



PS. Please tell me if you want to concentrate on one type of food!!!!

Always Cook With Love

Baja cuisine

Guacamole

Guacamole (serves 4)

4 Avocado (Haas is the best, slightly soft)
1/2 red onion diced
juice of two limes
5 dashes Tabasco
3 Tablespoons sour cream
1 jalapeno finely chopped
1/3 bunch chopped cilantro
4 Roma tomato chopped (optional, but suggested)

Method:

To begin, cut the avocado in half with a large knife (chef knife) and twist the avocado apart. Then set aside. Squeeze the juice of one lime over the avocados. If you want to make this quick, you can place the onion and the jalapeno in a mixer and pulse for about thirty seconds. The next step is to remove the pit from the avocado. Using your chef knife gently tap and turn the knife in the pit and it should come out . Then with spoon you can scoop out the flesh. Place all ingredients in mixing bowl and lightly mash with a whisk. Chill covered for one hour and serve with either chips or for a cool, low fat alternative serve with sliced cucumber. This version will keep well over night if covered but not much longer.

Myth:
Some people say to leave the pit in the guacamole to keep it fresh, but this does not work.

Always Cook with love
Chef Sean

Halibut Cakes Appetizer

Halibut cakes (serves 4)

2 7 oz frozen halibut steaks
4 oz roasted garlic (5 cloves) roast in olive oil on low heat until golden brown save oil to saute the cakes
2 Tablespoons ginger grated
1\2 cup chopped cilantro
1\2 chopped jalapeno, seeded
juice of one lime
1 4 oz pkg oriental black beans (be sure to rinse before use)
2 cups Panko Japanese bread crumbs
2 ripe oranges
2 oz orange juice concentrate
2 oz olive oil

Method

In a mixer place your frozen Halibut (by the way you can use any fish that you like as long as it is a semi firm fish) and pulse for a few seconds until the fish is in small pieces. Remove from mixer and place in a bowl. Add all of the above ingredients, excluding the last four ingredients, mix by hand for about five min.

Preparation

After you have mixed then you you need to get set up. You will need one medium saute pan, a dash of oil and a spatula.

Using a 2 ounce ice cream scooper, form the mix into small rounds and set aside. In a large bowl place your Panko bread crumbs and roll the rounds to coat them. Set aside.

Sauce

Quarter the oranges and remove any seeds. In a hot saute pan, use roasted garlic olive oil and saute oranges until soft. Add the orange juice concentrate and reduce on a medium heat for approximately 8 minutes. (uncovered). Remove fresh oranges and discard. Set aside the sauce.

Preparation of Cakes

Use remaining olive oil, on medium high heat in saute pan, place cakes in pan and using spatula, gently press down to make the cakes flatter, about 1/2 inch tall. Saute for 3 minutes each side, only turning once. These are to be served immediately.

Presentation

Place cakes in the center of a round plate (2 cakes per plate). Drizzle sauce around the cakes, not on them. (You want the cakes to remain crispy on the outside). Suggestion: Use an herb such as basil or parsley and sprinkle around the plate after the sauce is drizzled.

Wine Suggestion:

Chardonnay

Make an entree instead of appetizer:

To make this an entree, simply add herb roasted potatoes and sauteed spinach.