Chef in the House

Mexican Fiesta
PURE & SIMPLE SHAKEN MARGARITA
Makes 4 generous drinks
1 cup Tequila (100% agave tequila)
1/2 cup Cointreau or other orange flavored liquor
1/3 cup fresh limejuice, plus a little extra for moistening glass rims
Sugar as desired
1/3 cup kosher salt
About 3 cups ice cubes

  1. In small pitcher combine tequila, Cointreau and lime juice. Taste and add more lime or a touch of sugar.

  2. Spread salt on small plate. Grate a little lime peel into the salt. Moisten rims of 4 6-oz martini glasses with a cut lime. Dip rim of each glass in salt creating a thin, even crust.

  3. Pour half of margarita mixture into shaker; add half of ice cubes and shake vigorously for about 15 seconds. Strain into 2 of the glasses and then repeat with remaining mixture. Relax and enjoy!

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CLASSIC GUACAMOLE
Fresh hot green chiles (2 Serrano's or 1 jalapeno)
1 garlic clove
1/2 medium white onion, finely chopped (about 1/3 cup) plus a little extra for garnish
1/4 cup coarsely chopped fresh cilantro, plus a little extra for garnish
3 medium, ripe avocados
Salt
1 to 2 tablespoons fresh lime juice
Radish for garnish

  1. Lay chiles in small ungreased skillet over medium heat. Turn every minute or so until they gave softened-5-10 minutes. With the edge of a chef’s knife, mash the chiles and the raw garlic clove into a paste with the help of a little salt.

  2. Place paste and onion into large bowl; scoop out the avocado flesh and add to bowl and mash all together with potato masher or back of large spoon.

  3. Add cilantro and big pinch of salt. Taste and adjust salt. Then add lime juice and taste again. Continue seasoning with lime and salt until it has enough zing for you.

  4. Garnish with a little onion, sliced radish and cilantro. Best when flavors have a chance to mingle first for about a half an hour. Keep chilled.

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SOUTHWESTERN CORN BREAD
1 Cup blue or yellow cornmeal
1 Tablespoon baking powder
1/2 tsp. salt
2 eggs
2/3 cup melted butter or bacon drippings
1 cup sour cream’
2 cups cooked corn
1/4 pound Monterey Jack cheese, grated
4 ounces canned green chiles, chopped
1/2 cup bacon bits (optional)

  1. Preheat oven to 375. Grease a 9-inch pan or cast iron skillet.

  2. Mix ingredients together and make a well in the center. Add eggs, butter and sour cream and blend thoroughly, Fold in corn.

  3. Pour half of batter into pan. Cover with grated cheese and chiles.

  4. Pour remaining batter over top. Add bacon bits if desired. Bake in the preheated oven for 30 to 40 minutes. Cut into wedges and serve with honey or whipped honey butter.

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GREEN CHILE PORK STEW
24 fresh or 3 cans of chopped green chiles
2 pounds roast pork shoulder or pork butt, cubed
1/4 cup flour
2 tablespoons bacon fat
2 large onions, chopped
6 large tomatoes, peeled, seeded or chopped or 3 cups of stewed tomatoes
6 ounces canned tomato paste
2 cups water
2 garlic cloves, crushed
2 teaspoons salt

  1. If chiles are fresh, parch and peel them, removing tops, skin and seeds.

  2. Flour the pork and brown it in the drippings in a skillet. Remove pork to a large stewing pot (3-5 quart size).

  3. Add onions to the fat remaining in the skillet and cook until onion is translucent.

  4. Add onions to the pork.

  5. Cut the chiles into 1-inch slices and add to the meat and onions in the pot.

  6. Add remaining ingredients and cook over medium heat for about 1 hour until the stew is slightly thickened.

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FLOURLESS CHOCOLATE CHILE CAKE
4 ounces fine-quality bittersweet chocolate
1 stick unsalted (preferred) butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa plus additional for garnish
1 tsp red chile powder (preferably New Mexico Hatch)
Caramel Sauce (Store bought)
Toasted coconut

Nice accompaniment: Coconut Lime Sorbet

  1. Preheat oven to 375 and butter an 8-inch baking pan. Line bottom with parchment and grease paper.

  2. Chop chocolate and place with butter in large microwaveable bowl. Melt gently on low power.

  3. Whisk in sugar.

  4. Add eggs and whisk well.

  5. Sift 1/2 cup of cocoa and red chile powder over mixture and whisk until just combined.

  6. Pour batter into pan and bake in middle of oven for 25 minutes, or until top has formed a thin crust. (Don’t overcook!)

  7. Cool and invert onto a serving platter. Drizzle caramel sauce over top and garnish with toasted coconut. (To toast coconut, place about 2 cups of sweetened coconut on baking sheet and toast at 350 for about 10 minutes - watch closely.)

  8. Drizzle caramel designs on serving plate and place thin cake wedges on plate. Serve with a sprig of cilantro and ice cream or sorbet.