Tagged with chile

Fiery Cold Szechuan Noodles

Ingredients For the chili paste/oil: 2 tsp of red Szechuan peppercorn 1 tsp of green Szechuan peppercorn 3 + 2 tbsp of chili flakes (divided) 4 cloves of garlic, finely minced 1 small piece of scallion 2 star anise 1 dry bay leaf 1/2 tsp of ground cumin 1/2 tsp of ground coriander 1/8 tsp of curry powder … Continue reading

Mexican-Style Red Chili

Ingredients 3 medium ancho chiles, toasted and ground 3 tablespoons NM red chili (medium) 2 tablespoons cumin seeds, toasted and ground 2 teaspoons Mexican oregano 7 1/2 c. water 4 lb. beef chuck roast, cut into 1″ cubes 2 tsp. salt 1/2 lb. bacon, chopped 1 medium onion, chopped 5 cloves garlic, chopped 4 – 5 small jalapeños [CP: yes, that … Continue reading

Cincinnati Chili

Ingredients 2 lbs ground chuck 2 medium onions, finely chopped 1 quart water 2 (8 ounce) cans tomato sauce 1/2 teaspoon allspice 1 teaspoon garlic powder 4 tablespoons chili powder 2 teaspoons ground cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cloves 1/2 ounce unsweetened chocolate 2 tablespoons cider vinegar 1 bay leaf, crumbled 2 … Continue reading

Trout Schnitzel with Lemon-Chile Butter

Ingredients 6 tablespoons unsalted butter, softened 6 anchovy fillets, minced 1 fresh red chile, minced 1 medium shallot, minced 1 1/2 teaspoons finely grated lemon zest Salt and freshly ground pepper 2 large eggs 3 cups soft, fresh, coarsely ground brioche bread crumbs 4 large skinless trout fillets (8 ounces each) [CP: any thin/medium white … Continue reading

Thai Chile-Herb Dipping Sauce

Ingredients 1 tablespoon jasmine or other long-grain rice 6 to 8 dried whole Thai chiles (each about 2-inches long) 1 heaping tablespoon finely chopped scallion 2 tablespoons finely chopped fresh mint 2 tablespoons finely chopped fresh cilantro leaves 2 teaspoons sugar 3 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam) 1/3 cup … Continue reading

Mean Green Pig (Tomatillo Chili)

Ingredients 3 1/2 lb. tomatillos, husked, rinsed, and halved 1/4 c. olive oil 1/2 tsp. salt 2 1/2 lb. boneless pork shoulder, cut into 1″ pieces fresh black pepper 2 medium yellow onions, chopped 3 cloves garlic, minced 2 jalapeños, diced 2 poblanos, roasted and diced small [CP: sub. green chiles for these two chiles] … Continue reading

New Mexican Red Chile

Ingredients 1 medium-sized pork shoulder roast 2 tbsp. flour 4 c. (or more) chicken broth 1 lg. onion, chopped 3 cloves garlic, diced 1/4 c. (or more) chile powder (pref. New Mexico; see below for alternate with Bueno red chile) cumin (to taste) mexican oregano (to taste) salt (to taste) corn tortillas (for serving) fried … Continue reading

Pork Chops Scarpariello

Ingredients 2 red bell peppers 5 garlic cloves, finely chopped, divided 1 teaspoon finely chopped rosemary 3 tablespoons extra-virgin olive oil, divided 4 (1-inch-thick) bone-in pork chops (2 pounds total) 1 medium onion, chopped 4 fresh red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely chopped 1/2 cup dry white … Continue reading

Carnitas Tacos with Green Onion Rajas

Ingredients 1 4-pound boneless pork butt or shoulder, trimmed, cut into 2-inch pieces 2 14 1/2-ounce cans chicken broth 3 cups (about) water 4 tablespoons butter 2 teaspoons chopped garlic 4 red bell peppers, cut into1/4-inch-thick strips 4 poblano chilies, seeded, cut into 1/4-inch-thick strips 12 green onions, cut into matchstick-size strips 1 1/2 cups … Continue reading

Mexican White Rice

Ingredients 2 tbsp. vegetable oil 3 cloves garlic, halved 3/4 c chopped onion 1 1/2 c white rice 3 c water 2 sprigs parsley 2 whole serrano chilis 1 1/4 tsp salt Preparation Saute  the garlic until deep brown, then discard. Add the onion and saute until tender. Add rice and stir 5 min. Add … Continue reading