1st September 2011

    Tilapia with Fresh Corn and Hatch Chiles

    It’s that time of year that some wait on pins-and-needles for… hatch chile season! ┬áThe roasters are out in full force at several grocery stores in the area, and with a freezer full of chiles, I wanted to find a recipe off the beaten “green chile stew”/”green chile enchiladas” path. ┬áThis recipe is adapted from Real Women Eat Chiles and has quite the eye-appealing presentation. Tilapia, catfish, or any other firm-fleshed whitefish is baked in a corn husk with freshly-cut corn, hatch chiles, green onions, and lime. Simple and delicious.


    Chris says:

    I promise not to make any corny puns in this recipe review. 

    Lisa says:

    I’m pretty sure that counts as one, so too late. 

    Chris says:

    Ah, crap. Oh well — so I was describing this dish to someone and he said it almost “sounds like a tamale”, which is exactly what it’s called in the book. 

    Lisa says:

    “Sounds like a tamale” is a strange name for this recipe.. 

    Chris says:

    Okay, *now* who’s being silly? Yeah, you. No, it’s called “Tamale-style catfish”. 

    Lisa says:

    Ah, because of the wrapping with the husk and steaming and such. 

    Chris says:

    Yes! Anyway, I think the presentation of this dish is pretty cool. 

    Lisa says:

    Agreed — but don’t let that detract from the delicousness. I love the corn and hatch chile combo on top, and the fish is perfectly cooked. 

    Chris says:

    More than just a kernel of truth there — no dryness. That corn husk seemed to keep all the moisture in. 

    Lisa says:

    You were just waiting to make a corn pun, weren’t you? 

    Chris says:

    Or a corn pone — yum! 

    Tilapia with Fresh Corn and Hatch Chiles
    2 ears of fresh corn
    1/4 cup hatch chiles (more or less, depending on your desired heat level)
    1/4 cup green onions
    1/2 lime
    2 tilapia fillets
    ancho chile powder, to garnish

    Preheat the oven to 400 F.

    Carefully peel back the husk from each corn cob. You will use it for baking the fish.
    Cut the ear of corn off the stem just above the end of the cob, leaving the husk intact. Set the husk aside. Cut the corn off the cob and combine with green chiles, green onions and the juice of a quarter of a lime.

    Rinse the fish and pat dry. Place one fillet inside each of the corn husks. Top each with one-half of the corn mixture and close the husks over the fish, overlapping slightly.

    Bake for 15 minutes, or until the fish flakes easily. Cut the remaining lime lengthwise into 2 wedges. Serve the fish in the husk with a lime wedge on top.

    2 Servings

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    posted in Main Dishes | 3 Comments

    16th December 2007

    Chicken Enchiladas with Red Sauce


    These enchiladas come from favorite Healthy Latin Cooking — the filling is simple (chicken and onion) with a flavorful sauce made with New Mexico chile peppers.

    Chris says:

    These were a little time consuming, but worth it. The chicken is really juicy.

    Lisa says:

    They’re good! It’s a bit spicy…

    Chris says:

    Well, I used half hot and half mild New Mexico chile peppers. I still had to adjust the sauce a bit; I knew it would be too much heat for you.

    Lisa says:

    That’s okay, adding a little sour cream cools it just enough!

    Chicken Enchiladas with Red Sauce
    ———————————
    Chicken
    1 lb boneless, skinless chicken breast
    1/4 onion
    1/2 tomato
    2 sprigs cilantro
    4 cups chicken stock

    Sauce
    15 dried New Mexico Chile Peppers
    1/2 tomato, roughly chopped
    1/4 onion, roughly chopped
    2 cloves garlic
    1/2 tsp oregano
    salt and freshly ground pepper

    12 corn tortillas
    1/4 cup minced onion
    3 tbsp shredded cheese (monterey jack, cheddar)

    Chicken: In a large saucepan over medium heat, combine the chicken, chicken broth, onion, tomato, and cilantro. Bring to a simmer and cook for 10 minutes or until the chicken is no longer pink in the middle. Remove the chicken from the pan and let cool to room temperature, then shred using two forks. Strain the cooking liquid into a measuring cup and reserve for the sauce (you should have about 3.5 cups).

    Sauce: Coat a 13″x9″ baking dish with nonstick spray. Stem the chile peppers, tear open, and remove the seeds and ribs. Place the peppers in the saucepan you used earlier and add 3 cups of the reserved cooking liquid. Let sit for 5 minutes, then simmer over low heat for 10 minutes. Transfer the chile peppers and 2 3/4 cups of the liquid, along with the tomatoes, onions, cilantro, garlic, and oregano, into a blender. Puree until smooth — the sauce should be thick but pourable. Pour a third of the sauce into the baking dish.

    Preheat the oven to 400F.
    Bring the rest of the chicken cooking liquid to a boil in the same saucepan over high heat. Add the tortillas, one at a time, and cook for 10 seconds until soft and pliable. Move to a plate and keep warm.

    Assembly: Place 2/3 tbsp of the shredded chicken on each tortilla. Top with the minced onions, and roll each into a tube. Arrange the enchiladas, seam side down, into the baking dish. Spoon the remaining sauce on top. Sprinkle with cheese.
    Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling hot.

    4 Servings

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    posted in Healthy Latin Cooking, Main Dishes | 3 Comments

    10th December 2007

    Latin Tomato and Mushroom Soup


    Tonight I made a soup adapted from The Mushroom Lover’s Mushroom Cookbook: a chicken broth-based soup with plenty of veggies, chicken, and sauteed mushrooms. The original recipe suggests huitlacoche (also known as ‘corn smut’), but I couldn’t find any here in Seattle.

    Chris says:

    This is really good — and a nice change of pace from the Great Bowls of Fire soup/stews; most of those seem to have tomato bases.

    Lisa says:

    Yeah this one’s a bit thinner because of the broth — but really good. And not too spicy.

    Chris says:

    Yeah, not real hot peppers in here, but they do add flavor. I’m going to make this one again when I stumble across some of that corn smut!

    Latin Tomato and Mushroom Soup
    ——————————
    6 cups chicken broth
    1 14.5 oz can black beans, drained
    1 cup shredded chicken
    1 cup corn kernels
    1/2 cup tomato puree
    4 green onions, thinly sliced, white and green parts separated
    1 large anaheim pepper
    1 small poblano pepper
    2 large portobello caps
    1/4 cup chopped cremini mushrooms
    1 tbsp olive oil
    1/2 cup cilantro, chopped
    1 tbsp lime juice
    tortilla strips *

    Combine the stock, chicken, corn, tomato puree, whites of green onion, peppers, and black beans in a large pot over high heat and bring to a boil. Reduce the heat, cover, and simmer 15 minutes.
    Meanwhile, heat a skillet over medium heat and sautee the mushrooms in the olive oil until they give up their juices. Set aside.
    Stir in the mushrooms, cilantro, lime juice, and green onions, and simmer for 2 minutes. Season with salt and pepper.
    Serve hot, sprinkling each bowl with tortilla strips.

    * To make tortilla strips, cut 2-3 corn tortillas into thin strips, spray with cooking spray and bake in a 400F oven for 10 minutes or until crisp.

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    posted in Main Dishes, The Mushroom Lover's Cookbook | 5 Comments

    4th November 2007

    Shrimp Chiles Rellenos


    Tonight’s recipe comes from The Mushroom Lover’s Mushroom Cookbook. Roasted poblano peppers are stuffed with shrimp, portobello mushrooms, corn, onions, cheese, and cilantro. What to do for the guest who doesn’t enjoy mushrooms (or onions, or cilantro)? Just sub peas!

    Chris says:

    Wow, this is a really good recipe. I like that these aren’t the battered and fried variety. The filling is *really* good.

    Lisa says:

    I shouldn’t have eaten all those chips earlier. I was totally full after just one of these — but it’s so good I keep eating it!

    Abbie says:

    It’s the peas that really make this dish!

    Thad says:

    I’m digging through here and … hey, there’s some shrimp! Hey, there’s a little shroomy! It’s very good.

    Shrimp Chiles Rellenos
    ———————-
    8 oz medium shrimp, peeled and deveined
    1 tbsp vegetable oil
    1 tbsp unsalted butter
    1 medium onion, diced
    2 tsp minced garlic
    8 oz portobello mushrooms, cleaned and coarsley chopped
    1 cup fresh corn kernels
    8 oz queso fresco
    2 tbsp chopped cilantro
    2 tbsp lime juice
    8 large poblano peppers
    2 1/2 cups tomato sauce

    To Roast Peppers:
    Preheat the broiler, brush the peppers lightly with olive oil, and place them in a low-sided pan. Broil, turning the peppers as the skin blackens, for 12 minutes. Transfer the peppers to a bowl and cover with plastic wrap as they cool. When at room temperature, cut a slit lengthwise in each pepper, and scoop out the seeds and membranes. Turn the peppers over and remove the skin, which should scrape off easily.

    Cut the shrimp crosswise into thirds. Set aside.
    Heat the oil and the butter in a large skillet over medium heat. Add the onion and garlic and cook for about 4 minutes, or until the onion is softened. Stir in the mushrooms. Cover the skillet and cook until the mushrooms begin to give off liquid, about 2 minutes. Uncover the skillet, increase the heat to high, and cook, stirring, until the liquid is evaporated and the mushrooms are slightly browned, about 3 minutes. Add the shrimp and toss until they turn bright pink and firm, about 3 minutes. Transfer to a bowl and set aside.
    Stir the corn, half the queso fresco, the cilantro, and lime juice into the mushroom mixture. Divide the filling among the chilies, filling them completely. Close the chilies so the slits are barely visible. Pour half the tomato sauce over the bottom of an 8 inch square baking dish in which the chilies fit snugly. Pour the remaining sauce over.
    Sprinkle the remaining queso fresco over the chilies. Bake in a 350F oven until the sauce in the center of the dish is bubbling and the cheese is golden brown, about 45 minutes. Let stand 5 minutes before serving.

    4 Servings

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    posted in Main Dishes, The Mushroom Lover's Cookbook | 3 Comments

    11th October 2007

    Delicious Seared Tuna Salad with Chayote Slaw

    Tonight we tried out a main dish salad from Mexican Everyday by Rick Bayless. A bed of romaine is topped with a chayote slaw tossed in a guajillo chile dressing and seared tuna. A lot of different textures and flavors going on with this salad!

    Chris says:

    I really love this guajillo chile dressing — it’s the same one we used on the heirloom tomato salad, but I used champagne vinegar this time.

    Lisa says:

    It’s great, I love it. The flavors go really well together. Although when I first saw it I thought I’d be starving later.

    Chris says:

    Yeah, sorry, it doesn’t conform to our usual volume of food. So are you starving?

    Lisa says:

    Not STARVING… but I’m just a little hungry.

    Chris says:

    Dessert time!

    Seared Rare Tuna Salad with Chayote Slaw and Guajillo Chile Dressing
    ——————————————————————–
    3/4 cup olive oil, vegetable oil, or a mix
    2 medium dried guajillo or New Mexico chiles
    2 garlic cloves, peeled and quartered
    1/4 cup champagne vinegar
    salt
    4 tuna steaks, not less than 3/4 inch thick
    2 chayotes
    4 cups thickly sliced romaine
    chopped cilantro

    Pour the oil into a large skillet and set to medium heat. When the oil is warm, add the chiles and the garlic. Turn and stir continually until the insides of the chiles have lightened in color and they are toasty smelling — 30 seconds or so. Remove from the heat.
    Transfer the chiles to a blender (leave the oil and garlic in the pan), add the vinegar and a teaspoon of salt. Blend for 30 seconds. When the oil and garlic are cool, add to the blender (set the skillet aside without washing) and puree until smooth. Taste and season with more salt if desired. Pour into a jar and secure the lid.
    Return the skillet to medium-high to high heat. Sprinkle both sides of the fish with salt. When the oil-filmed skillet is really hot, lay the tuna in the pan. When brown, no more than 1 minute, flip and sear the other side. Remove the skillet from the heat. Thoroughly shake the dressing, then carefully drizzle on about 3 tablespoons dressing. Turn the tuna in the dressing from time to time as it cools.
    Cut the chayotes in half lengthwise and remove the pits. Shred the chayotes through the coarse side of a grater. Scoop into a bowl and toss with 3 tablespoons dressing. Taste and season with salt.
    Divide the greens among four plates, forming them into wide nests. Top each with a portion of the chayote slaw. Slice each piece of tuna in half crosswise on a bias and place in the center of the salad. Sprinkle with cilantro.

    Serves 4


    Considering this is the first time we’ve used chayote, and the recipe includes our favorite herb (cilantro), I’m going to submit this as our entry for the Weekend Herb Blogging Two Year Anniversary!

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    posted in Main Dishes, Mexican Everyday | 5 Comments


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