Tag Archives: chile peppers

Marinades

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Marinades are a wonderful way to flavor meat. They can be simple or involved, depending on your desires, but they’re also a great way to use up ingredients. Have some leftover parsley? Make a marinade. Tomatoes? Make a marinade. An orange? You get the idea.

Generally, a marinade is composed of three parts: the oil, the acid, and the flavoring. The oil is simply the carrier. It can be a neutral oil like grape seed, an extra-virgin olive oil, or an infused oil.

The acidic option depends on what food you’re preparing. If I’m marinating beef for fajitas, I’d choose lime juice as my acid. If I’m marinating chicken for a stir fry, I’d choose sake or mirin. But there are other options as well. Orange juice? Pineapple juice? A ripe tomato? Sure! They all work.

The third part of creating a marinade is the most fun, because you can get really creative. Garlic is always important to me. There’s not one cuisine I can think of that doesn’t utilize this wonderfully pungent allium, be it Indian, Asian, Mexican, and so forth. Ginger is also perfect in Asian- and Indian -inspired marinades.

The next option for me would be fresh herbs, like cilantro, basil, or parsley. They provide beautiful color and freshness to a marinade.

Chile peppers puréed in a marinade provide wonderful heat as well as flavor. Just remove the stem of fresh jalapeños, for example, and pop them into the blender with the other ingredients. Alternatively, use roasted peppers or chile pepper purée, of which there are many varieties.

Here are some spice options for marinades: Cumin, chili powder, smoky or sweet paprika, coriander, Chinese 5-spice powder, curry powder, cayenne, chipotle, ancho chile pepper.

Other ingredients to flavor marinades include pesto, miso, ketchup, soy sauce, fish sauce, hoisin sauce, berbere, harissa, romesco, mustard, honey, maple syrup, roasted red bell peppers, sun-dried tomatoes, chipotle peppers in adobo sauce… the list is literally endless.

The following marinade is basically a red wine-based vinaigrette, seasoned with garlic, dried herbs, and cayenne pepper flakes.

Here is a marinade made with olive oil, lime juice, garlic and parsley puréed together for chicken breasts. The combination makes a wonderful green marinade, which colors the chicken beautifully after grilling.

For a beef tri-tip, I created an Asian-inspired marinade. I used soy sauce, sake, sesame seed oil, chile paste (Sambal oelek), ginger and garlic. After 24 hours I seared the thin slices of beef in peanut oil for a quick dinner. It’s that simple.

Yogurt can also be used as the “carrier oil,” which you learn about quickly when you indulge yourself in Indian cuisines. So for my final example of a marinated meat, I’m using a mixture of yogurt and harissa.

For a more involved Indian-inspired marinade, I would include garlic, ginger, and curry powder, but I wanted to show how easy it is to create a flavorful and unique marinade. It took10 seconds to prepare and you don’t even need to use a blender.

I’m simply smothering a pork tenderloin with the marinade, waiting a few hours, and then roasting it in the oven.

Marinating requires very little work. It’s just about planning. Try different variations and see what magic you can come up with!

Pipián Rojo

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The story behind my discovery of Pipián Rojo is an interesting one, because my husband told me about it. His massage therapist is of Mexican descent, and obviously they were discussing food during his massage. That in itself is interesting. I mean, I’d do that, but I didn’t think my husband would! In any case, she told him about this sauce, Pipián Rojo, and he asked me to find a recipe for it.

Before going to my Mexican cookbooks, I looked online and found a recipe by Mely Martinez, whose blog, Mexico in My Kitchen, I already follow. It sounded exactly how my husband described it, with peanuts, pepitas, sesame seeds, chile peppers, all combined in a red sauce.

Here’s a photo from Mely’s blog post on Pipián Rojo, and one that shows her lovely face!


Turns out this sauce belongs to the family of sauces called mole, (pronounced mo-lay), which means sauce. Here’s an explanation from Wikipedia: Mole (/ˈmoʊleɪ/, /ˈmoʊli/ Spanish pronunciation: [ˈmole]; from Nahuatl mōlli, “sauce”) is a traditional sauce originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including black, red/colorado, yellow, green, almendrado, de olla, huaxmole, guacamole and pipián. Generally, a mole sauce contains a fruit, chili pepper, nut and such spices as black pepper, cinnamon, cumin, and chocolate.

Mely writes that this classic sauce originates from her home town of Tampico, Tamaulipas, and although she’s been blogging for years, she only posted on Pipián Rojo in 2016. It just didn’t seem so “fancy” to her I’m guessing!

Well I’m glad she did, because it was fantastic. The first time I made it I cooked chicken in the sauce. Next time it might be beef, or pork, or shrimp…

Pipián Rojo Sauce
by Mely Martinez
printable recipe below

2 Ancho peppers
2 guajillo peppers
1 chipotle pepper
1/4 cup peanuts
1/3 cup pumpkin seeds
1/4 cup sesame seeds
1″ stick cinnamon
2 cloves
2 allspice berries
1 teaspoon cumin seeds
1 small tomato
1/3 medium white onion
2 garlic cloves
Salt and pepper

Have a pot with 2 cups of water standing by the stove.

Begin by toasting the peppers in a skillet over medium-high heat for about 30 seconds per side. Notice I was so excited to start making this that I forgot to de-stem the peppers! So I did it after they cooled down. Then place in the water.


Then toast the nuts and seeds. The peanuts will take about 90 seconds, the pumpkin seeds toast fairly quickly; get them out as soon as they brown and start wanting to jump.


The sesame seeds take a few seconds. I actually used my seed toaster for them because I’ve experienced them popping out of a hot skillet all over the kitchen!


Place all of the toasted nuts and seeds in the water.
Next, slightly toast the cinnamon, cumin seeds, cloves, and allspice berries. Also place them in the water.

Finally, roast the tomatoes, onion and garlic, turning occasionally to obtain even roasting. Place these in the water as well.


Place the pot on the stove and cook over a medium-high heat. Simmer for about 8 minutes, then set aside to let the ingredients soften.


Place the sauce ingredients in a blender and process just enough to blend the ingredients. Then pour into a skillet.


When the sauce is hot, add pieces of meat, pork or chicken, and cook for about 10 minutes, stirring occasionally.


If the sauce seems to thick, thin with water or broth. Season with salt and pepper.

Serve the meat with the sauce with rice and warm corn tortillas.

The only mistake I made with this recipe was not to make a quadruple recipe. This sauce is so good I could drink it.

 

Pipián Rojo Sauce

2 Ancho peppers
2 guajillo peppers
1 chipotle pepper
1/4 cup peanuts
1/3 cup pumpkin seeds
1/4 cup sesame seeds
1″ stick cinnamon
2 cloves
2 allspice berries
1 teaspoon cumin seeds
1 small tomato
1/3 medium white onion
2 garlic cloves
Salt and pepper

Have a bowl with 2 cups of water standing by the stove.

Begin by toasting the peppers in a skillet over medium-high heat for about 30 seconds per side. Then place in the water.
Lightly toast the seeds in the same skillet. The peanuts will take about 90 seconds, the pumpkin seeds toast fairly quickly; get them out as soon as they brown and start wanting to jump. The sesame seeds take a few seconds. I actually used my seed toaster for them because I’ve experienced them popping out of a hot skillet all over the kitchen!
Place all of the toasted nuts and seeds in the bowl with the water.
Next, slightly toast the cinnamon, cumin seeds, cloves, and allspice berries. Also place them in the water.
Finally, roast the tomatoes, onion and garlic, turning occasionally to obtain even roasting. Place these in the water as well.
Pour the contents of the bowl into a saucepan and cook over a medium-high heat. Simmer for about 8 minutes, then set aside to let the ingredients soften.
Place the sauce ingredients in a blender and process just enough to blend the ingredients.
To serve with meat, pour the sauce into a large skillet over medium-high heat. When the sauce is hot, add pieces of meat, pork or chicken, and cook for about 10 minutes, stirring occasionally.
If the sauce seems to thick, thin with water or broth.
Season with salt and pepper.
Serve the meat with the sauce with rice and warm corn tortillas.

 

My Other Red Sauce

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We’ve all made a red sauce or marinara, sometimes even referred to as spaghetti sauce. But to me there is another, equally important red sauce in my life, and today I’m sharing it with you.

It’s not for pasta, but instead, it is a sauce for meats – grilled meat, barbecued meat, smoked meat, and so forth.

It’s tomato based, but it’s spiced up with mustard powder and dried chile peppers. Intrigued? You should be. But be aware, it’s not for the faint of heart, or tastebuds.

This recipe is based on the one I originally followed in the Foods of the World Series, more specifically, American Cooking: The Great West.

I originally made a major change by omitting sugar. This sauce has no business being sweet! Hope you like it as much as we do!

Red Sauce
Adapted from The Great West

3 tablespoons olive oil
2 large onions, chopped
6 cloves of garlic, minced
1 – 28 ounce cans high quality diced tomatoes
1 – 10 ounce can tomato purée
2 tablespoons ground yellow mustard seeds
Handful of dried red chile peppers, slightly crushed –
Chile de Arbol, Cayenne, or Chinese chile peppers

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Heat the oil in a medium-sized pot over medium-high heat. Add the onions and sauté them for about 5 minutes. Then add the garlic, and stir them around until you smell garlic oil; you don’t want to burn the garlic.

Pour in the diced tomatoes and purée, then add the ground mustard and crushed chile peppers.

If you want, start with just a few whole peppers, perhaps, and cook the sauce until no liquid remains; it should be nice and thick.

It will only take about 30 minutes for the sauce to finish.

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Remove as many of the pods as you can.

Taste it for seasoning; I added 1/2 teaspoon of salt.

If you prefer heat, let the sauce sit overnight with the chile pods; remove them before heating and serving.

The sauce is spectacular with smoked turkey, pork ribs, grilled flank steak, even shrimp.

You’re welcome!

Too Many Jalapeños?

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If you like to cook and garden like I do, then you probably grow a variety of chile peppers. It doesn’t take but a couple of pepper plants to keep a family stocked with fresh chiles, but I always plant too many. This is especially true with jalapeños, cause we like them.

So here’s an idea that might come in handy when you have jalapeños coming out your ears like I do. Dehydrate them!

I hold the peppers, stem-end, in my left gloved hand (disposable latex gloves are handy for this), and then cut uniform slices with a knife in my right hand. (I’m right handed.)

Place the slices on dehydrator trays, making sure they’re not overlapping.

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I place the heat setting on 118 degrees Farenheit. It typically takes about 24-36 hours, depending on the fleshiness of the chile peppers and the thickness of the slices.

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And take note – even though the jalapeños are dehydrated, they’re still very strong! And during the dehydration process, the air in your house will be chile pepper-potent.

After they’re completely dehydrated, let them cool completely, and store in sealable bags in the refrigerator.

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You can tell that I used green and red jalapeños in the batch I just dehydrated.

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Alternatively, if you don’t own a dehydrator, place the slices on a jelly-roll pan, without overcrowding, and put the pan in the oven at about 200 degrees. It should only take about 8 hours. Lower the heat towards the end – you don’t want any browning, just dehydration.

Either way you dehydrate them, they’re handy for soups and stews, chilis, beans, stuffed bell peppers, omelets, or this stir fry.

Here they are topping a summer zucchini and corn soup.

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Here they are on a chicken curry.

I hope you find dehydrated chile peppers as handy and versatile as I do! Having a dehydrator is also helpful if you have an abundance of cherry tomatoes!

Now, if you have a lot of jalapeños you can do what Debbie and David do from The Mountain Kitchen, which is to make their own chipotle peppers! If you weren’t aware, chipotles are smoked and dried jalapeños. Enjoy their beautiful photo!

A Sunday Supper

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Sunday Suppers at Lucques is a James Beard Foundation award-winning cookbook by Suzanne Goin, published in 2005. The actual name is, Sunday Suppers at Lucques – Seasonal Recipes from Market to Table.

I wanted to purchase one of her cookbooks just because she’s so highly revered as a chef, and all of her culinary endeavors have been highly acclaimed and successful.

Her first restaurant, Lucques, was opened in 1998. I’m a little behind getting to “know” this talented chef, but I don’t visit Los Angeles, so have missed out experiencing its famous dining spots. After all these years, Lucques is still a quintessential West Hollywood dining spot.

The cookbook is really fun. Although I pride myself on menu planning, Ms. Goin puts meals together for the reader. And they’re fun meals.

So the one I’m making for this post is Bistecca California with Peperonata, Baked Ricotta, and Lemon.

Doesn’t that sound incredible?

Here are the recipes for the elements of this fantastic Sunday supper!

Steak

3 pounds prime beef or steak of your choice
1 tablespoon chopped rosemary
1 teaspoon thinly sliced chiles de arbol
2 lemons, zested, then juiced
2 scant tablespoons salt
2 tablespoons extra-virgin oil
1 bunch arugula
2-3 tablespoons extra-virgin olive oil

Trim the beef, if necessary. Season with the rosemary, sliced chile, lemon zest, and cracked black pepper. Refrigerate for at least 4 hours, preferably overnight.

An outside charcoal grill can be used to cook the steak(s). I opted for cooking my filet mignons in a skillet on the stove. They were cooked medium-rare.

Rest the steak(s) for 8 to 10 minutes. Spoon the hot Peperonata (recipe below) onto a large warm platter and scatter the arugula over the top.

Slice the steak against the grain and arrange it over the peppers.

Squeeze a generous amount of lemon juice over the meat, and drizzle it with a few tablespoons of oil. Serve the gratin dish of baked ricotta (recipe below) on the side.


Baked Ricotta

3 cups fresh whole milk ricotta cheese (1 1/3 lbs.)
6 tablespoons extra-virgin olive oil
1 1/2 teaspoons thyme leaves
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon diagonally sliced chile de arbol
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Place the ricotta in a large bowl, and stir in 5 tablespoons olive oil, 1 teaspoon thyme, the chopped parsley, 1//2 teaspoon salt, and 1/4 teaspoon pepper.

Transfer the ricotta to an 8-inch gratin dish. Gently press the top of the cheese with your fingers to make slight indentations, and decorate the ricotta with the remaining thyme and the sliced chile.

Drizzle the remaining tablespoon olive oil over the top. Bake 30-40 minutes, until golden brown on top.

Peperonata

4 large sweet peppers (1 3/4 lbs.)
5 tablespoons extra-virgin olive oil
3 cups sliced red onion
1 tablespoon thyme leaves
2 tablespoons capers, drained
3 tablespoons red wine vinegar
2 tablespoons oregano leaves
Kosher salt and freshly ground black pepper.

Cut the peppers in half lengthwise and remove the stems, seeds, and membranes. Thinly slice the peppers lengthwise. Heat a very large sauté pan over high heat for 2 minutes. Swirl in 3 tablespoons olive oil and wait 1 minute. Add the onion, peppers, thyme, 1 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Sauté over high heat 5 to 6 minutes, tossing often, until the peppers soften. They should still have a little crunch to them but be tender.

Add the capers and remaining 2 tablespoons olive oil to the pan, cook another minute, and transfer the peppers to a shallow nonreactive dish.

Turn the heat off, add the vinegar, and reduce by half. Use a rubber spatula to scrape all the vinegar over the peppers. Add the oregano, and toss well to combine.

This was a really nice meal. I loved all of the aspects of it, but the lemon zest and rosemary on the steaks was a superb combination. I also added cayenne pepper flakes. And I will definitely make the baked ricotta again, even for an hors d’oeuvres platter.

Ancho Chile Paste

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Having ancho chile pepper paste is a staple in my house, with as much Mexican and Southwestern cooking that I do. I might just need a couple of teaspoons, say, to season some sour cream or mayo, or about 1/2 cup of it to add to a soup, chili, meat loaf, or enchilada sauce. I always keep jars of it frozen, to use when needed. It also keeps refrigerated for about six months.

The name of this dark red stuff comes from the fact that ancho chile peppers are used to make the ancho chile paste, which makes sense. Ancho chile peppers are actually dried poblanos. I don’t know why they can’t just call them dried poblanos, but that’s just not how it works in the chile pepper world.

The flavor of ancho chile paste, made only with ancho chiles, is dense and intense. It’s essentially reconstituted chile peppers.

But you can use other dried chile peppers, and even include hot varieties for a little zing. I personally like to use a mixture of chile peppers. Today, I’m using anchos, plus guajillos and chipotles. I’m running low on my precious chile pepper paste, so it’s time to make more. Here’s what I did:

Ancho, Guajillo, and Chipotle Chile Paste

10 ancho chile peppers (large, stubby, dark and wrinkly in the photo)
8 guajillo chile peppers (long, narrow, red and smooth)
Handful of chipotle peppers, depending on your taste (short, dark wrinkly)

Shown below, from left, ancho chile peppers, chipotle chile peppers, and guajillo chile peppers.
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First you must remove the stems from all of the large dried peppers with a sharp knife, and discard. Then slice open the pepper bodies and remove the seeds.


Please be aware that even though these are not fresh chile peppers, they can still burn your skin and eyes.

Place the pepper body parts in the bottom of a large bowl.

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Add boiling water to cover the peppers. Place a smaller, weighted bowl on top to keep the peppers submerged for at least one hour so they can hydrate.

Set up your blender, and have a measuring cup and a rubber spatula on hand. Using tongs, grab all the peppers you can and place them in the jar of the blender. Save the water in the bowl.


Using the measuring cup, remove some of the beautiful pepper-tinged water from the top. Seeds and any kind of debris will be at the bottom of the bowl. Add about 1/3 cup of the liquid to the blender.

Purée the peppers, adding a little more of the pepper water if necessary. The mixture should be smooth, but not too liquid.

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If you have any pepper water leftover, use it in other dishes, like in a soup.

Place a sieve over a bowl. Scrape all of the ancho chile paste into the colander.

Using a spoon’s bottom, force the paste through the sieve. This process removes the chile pepper peels.
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Scrape the paste from the bottom of the sieve as well, and voila! Chile pepper paste.
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Place the paste in clean jars. Freeze, and thaw as needed.
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Note that this recipe can be doubled or tripled, depending on much ancho chile paste you want! It’s the same amount of work!

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Also note that the chile paste will stain everything – your spatula, your sink, your countertop your clothes… You will have many orange spots if you don’t catch the spills immediately!

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Sriracha Gazpacho

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During the years my younger daughter lived in London, I “smuggled” Sriracha sauce in my suitcase for her at every visit. It just wasn’t a product she could find in London. I always double-bagged the 28-ounce plastic bottle with sealable bags. Can you imagine if 28 ounces of hot sauce exploded in your suitcase?!!


On Amazon.com, the 28-ounce bottle of Sriracha can be purchased for $3.74. And imagine how long that bottle will last? Well, everyone except for my daughter who puts it on everything, any time of day. It’s an inexpensive addiction, at least.

My mother recently sent me The Sriracha Cookbook just for fun! The author is Chef Randy Clemens, and his book was published in 2011.

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In the introduction, Chef Clemens tells the lengthy story of the over 30-year history of this now ubiquitous “rooster” sauce. It was originally a Thai product. David Tran, born in Vietnam of Chinese decent, brought it to American after being forcibly moved for political reasons. Once settled in Chinatown in Los Angeles, he started Huy Fong Foods, and in 1983 created Tu’o’ng Ó’t Sriracha. The familiar rooster on the squeeze bottle represents the year of Tran’s birth on the Chinese zodiac.

Being that Sriracha is more of a seasoning than an ingredient, I was a little skeptical about the originality of the cookbook’s recipes. I mean, I think we’ve all squirted some Sriracha into mayo or pho for some zing. But the recipes are overall unique, and definitely embrace spicy foods, which my whole family enjoys – especially my Sriracha addict!

I chose to make a spicy Sriracha Gazpacho from the cookbook.

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Sriracha Gazpacho
from The Sriracha Cookbook

6 large beefsteak tomatoes, peeled and seeded
1/2 red onion, diced
1 yellow bell pepper, seeded and diced
1 green bell pepper, seeded and diced
4 stalks celery, diced
3 Persian cucumbers, diced
2 small jalapeños, seeded and minced
5 cloves garlic, minced
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh cilantro
1/2 cup Sriracha, plus more for garnish
Juice of 1/2 lemon
1/4 cup extra virgin olive oil, plus more for garnish
Salt and freshly ground black pepper
1 avocado, thinly sliced, for garnish
2 green onions, white and green parts, sliced diagonally, for garnish.

Puree the tomatoes in a food mill, blender, or food processor. (I used a food mill and didn’t peel and seed the tomatoes first.)

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In a large nonreactive mixing bowl, combine the puree with the onion, yellow and green bell peppers, celery, cucumbers, jalapeños, garlic, parsley, cilantro, Sriracha, lemon juice, and oil. Season with salt and pepper to taste.

Refrigerate for at least 2 hours or until ready to use, to allow the flavors to marry.

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Ladle into soup bowls and garnish with the avocado slices and a squiggle of Sriracha.

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Top with the green onions, and finish it off with a friendly drizzle of olive oil.

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note 1: I made a smaller batch, but I respected the ratio of ingredients.

note 2: I used a regular cucumber, de-seeded.
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note 3: I used lime juice instead of lemon juice.

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note 4: I didn’t use a green bell pepper because I am not fond of them.

verdict: I absolutely loved this gazpacho! Even the next day it was delicious. The whole soup could easily be made in a food processor, but I decided I liked the texture of the bits of vegetables. Next time I wouldn’t change a thing!

A Summer Salad with Grilled Halloumi

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Halloumi is an interesting cheese that hails from Greece, or Cypress, more specifically. It has a unique, almost rubbery-dense texture, and a salty flavor. I sometimes wonder why I enjoy it!

My favorite cheeses are by far softer cheeses, especially Époisses, Reblochon, Raclette, Saint Felicien, and Brie, which all are French and cow’s milk-based.

But being an equal opportunity cheese lover, I embrace all cheeses, no matter the hardness and the milk source. My only exception is Casu Marzu, a cheese I refused to eat when in Corsica. Funny story if you’re not squeamish.

Haloumi was originally made from goat and sheep milk, but the only one I can find locally is made with cows’ milk. The cheese is unique in that it has a high melting point, so it can be grilled or even fried, without the cheese melting.

Halloumi has many different names, including grilling cheese, bread cheese, Leipäjuusto, and Finish Squeaky cheese. No matter the name, they are all a semi-hard, unripened brined cheeses.

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When making salads during the summer months, my go-to cheese is feta. It’s flavorful and goes so well with vegetables and vinaigrettes.

But adding Halloumi to a salad goes beyond crumbling some cheese on top of a salad. It’s so meaty in texture that it’s almost like a meat substitute.

For today’s salad, I used simple salad ingredients, grilled Halloumi, and a parsley vinaigrette.

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I began by adding some mixed greens, grated carrots, quartered tomatoes and toasted pine nuts to two plates. There were some sliced sweet chile peppers saved for serving time.

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The parsley vinaigrette was made with olive oil, apple cider vinegar, garlic, salt, and as much flat-leafed parsley that I could shove into the little blender!

To prepare the cheese, I heated a grill over high heat, brushed with a small amount of olive oil. I sliced the 10 ounce slab of cheese horizontally, then in to 12 pieces. I placed the slices of cheese in the hot grill, and as soon as they warmed and had grill stripes, I placed the slices on the salads.

I topped the salads with the chile pepper slices and served the salads while the cheese was still warm.

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The parsley vinaigrette added freshness to the salad, without overpowering the mild-flavored cheese.

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It’s interesting how firm the cheese remains, even when warm. You definitely need a knife if you serve the Halloumi cheese in strips or slices.

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If you’ve never experienced Halloumi, or bread cheese, I highly suggest giving it a try. It will never replace a good Brie, but it’s not supposed to!

Chipotle Shrimp with Crema Verde

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The flavor of chipotle chile peppers is one of my favorite flavors – up there with garlic, cilantro, curry, pesto, and fish sauce.

Chipotle chile peppers are jalapeños which are dried and smoked. I don’t understand why they can’t be called smoked jalapeños, but no one asked my opinion. So chipotles they are.

You can purchase them whole and already ground. They also come in a can all plumped up in adobo sauce.


However you use chipotles, they add a unique, spicy smokiness to whatever food you’re preparing, whether you’re adding them to an enchilada sauce, seasoning flank steak, or spicing up a mayo.

Today I needed to make an appetizer with shrimp. I immediately thought of chipotle for seasoning – a fairly strong flavor that works with shrimp. Just for fun I also made a crema verde for a cool balance to the spicy shrimp.

Here’s what I did.
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Chipotle Shrimp with Crema Verde

Crema Verde
12 ounces crema or sour cream
2 ounces chopped green chiles
1 bunch cilantro, rinsed and dried
Salt, optional

To make the crema verde, place the Crema and green chiles in a small food processor or blender. Blend until smooth.


Gradually add cilantro leaves, processing as you add them, until the whole bunch of cilantro has been incorporated into the Crema.

Cover and refrigerate overnight if you’re not going to use right away. However, serve at room temperature.
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Chipotle Shrimp
3/4 pound medium-size shrimp, cleaned
1-2 tablespoons olive oil
1-2 teaspoons ground chipotle chile pepper
Salt
Pepper
Olive oil, as necessary

Make sure the cleaned shrimp are dry using paper towels. Place them in a large bowl and toss them gently in oil.


Add the chipotle, salt, and pepper. You can always season more after the shrimp are cooked.

Heat a little oil in a large, flat skillet over medium-high heat. Cook the shrimp in one layer, turning them over with tongs after only 1-2 minutes. The time will depend on the size of the shrimp. Typically they are done as soon as they turn from translucent to opaque and pink.

Cook the remaining batches and place the warm shrimp on a platter.
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Sprinkle more chipotle powder, or even ground sweet paprika if desired and serve with the crema verde.
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Besides being a fabulous and easy appetizer, the shrimp served over a layer of the crema verde, topped with a sprig of cilantro, would also be a wonderful first course to a southwestern-inspired meal.

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Black Bean Salad

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Last week on the blog I cooked a pound of dried beans to show how easy and inexpensive it is to prepare beans. But I also wanted to show what you can do with a pot of beans, such as use the beans in other dishes.

It’s easy to use the beans in soups and stews and even pastas. I love the idea of stretching dishes, especially those heavy with protein, in order to make them healthier. But there are also so many other ways to use cooked beans.

Today I’m going to make a bean salad. This is not an exceptional or “gourmet” recipe; in fact, you can really change it up to make it your own. But it’s a hearty, healthy, satisfying salad. I must say that whenever I’ve taken a bean salad to parties, people go nuts over them. And they’re so simple!

So hopefully this is a dish that you’ve never thought of making before, and are willing to try it out! It’s definitely wonderful to take to a pot luck, and it can be made ahead of time.
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Plus, you can use many different kinds of vinaigrettes or citrus-based dressing with bean salads. I even posted a bean salad on the blog a while back using a home-made green goddess dressing. So the options are endless!

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Black Bean Salad

Black beans, no liquid included
Raw zucchini, chopped
Fresh cherry tomatoes, halved
Onion, finely chopped
Chile peppers, finely chopped
Fresh cilantro leaves
Dressing (see below)

Begin by placing cooked beans in a medium-sized bowl. Then begin adding what you want to the beans. I’ve listed what I used, but the fun thing about these bean salads, is that you can use what you like.
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Continue to add the ingredients, then pour in the dressing and give everything a toss.


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I served my salad with some pickled jalapenos on the side, but you can offer anything you’d like.
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And that’s it! Think about how you can make this salad your own with your favorite ingredients, like including avocado, corn, and bell peppers, for example. It all works, and it’s all wonderful!

Lemon Garlic Dressing

Juice of 1 lemon
Olive oil, about 1/3 cup
1 clove fresh garlic
1/2 teaspoon ground cumin
1/4 teaspoon oregano
Salt, to taste

Place everything in a blender jar and puree until smooth. If you don’t want a Southwestern-flavored dressing, omit the cumin and oregano.