Epimeles

the Pence family cookbook

Recipes Tagged with “chile”

Slow Roasted Lamb Shoulder with Homemade Harissa

main course chile french lamb mediterranean

Ingredients

  • 1/4 teaspoon caraway seeds
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 2 ounces ancho chiles (about 4) stemmed and seeded
  • 1 tablespoon smoked sweet paprika
  • 1 tablespoon lemon juice
  • 3 large garlic cloves, 1 clove mashed to a paste
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • One 3-pound lamb shoulder roast on the bone
  • 1 cup plain Greek yogurt
  • 2 tablespoons chopped cilantro
  • Freshly ground pepper
  • Lettuce leaves and warm naan, for serving

Preparation

In a spice grinder, finely grind the caraway, coriander and cumin seeds. In a microwave-safe bowl, cover the ancho chiles with water and microwave at high power for 2 minutes. Let cool slightly, then transfer the softened chiles and 2 tablespoons of the soaking liquid to a blender. Add the ground spices, paprika, lemon juice, the 2 whole garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the harissa until smooth.

Set the lamb in a medium roasting pan and rub 1/2 cup of the harissa all over the meat; let stand at room temperature for 2 hours or refrigerate overnight.

Preheat the oven to 325°. Add 1/2 cup of water to the roasting pan and cover the pan loosely with foil. Roast the lamb for 2 1/2 hours, adding water to the pan a few times to prevent scorching. Remove the foil and roast for about 2 1/2 hours longer, until the lamb is very brown and tender; occasionally spoon the pan juices on top. Let stand for 20 minutes.

Meanwhile, in a small bowl, combine the yogurt with the cilantro, mashed garlic clove and the remaining 2 tablespoons of olive oil. Season with salt and pepper.

Using forks or tongs, pull the lamb off the bone in large chunks. Using your fingers, pull the meat into smaller shreds and serve with the yogurt sauce, lettuce leaves, naan and the remaining harissa.

Food & Wine


Squash Gratin with Poblanos and Cream

main course side dish casserole chile squash vegetarian

[CP: This recipe is really flexible. I made it with zucchini and summer squash (sauteeing rather than baking), and substituting the farmer’s cheese for crumbled feta, and it came out great.]

Ingredients

  • 6 large poblanos (about 1 1/2 pounds)
  • 2 large butternut squash (4 pounds total)—peeled, halved, seeded and sliced 1/2 inch thick
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 1/2 teaspoons coarsely chopped thyme
  • Salt and freshly ground black pepper
  • 1 large white onion, thinly sliced
  • 3 large garlic cloves, thinly sliced
  • 1 teaspoon coarsely chopped oregano
  • 1/2 cup heavy cream
  • 3/4 cup crème fraîche or sour cream
  • 8 ounces Monterey Jack cheese, shredded
  • 8 ounces farmer cheese (crumbling, dry cottage cheese style cheese)
  • Toasted pumpkin seeds, for serving

Preparation

Preheat the oven to 400°. Roast the poblanos directly over a gas flame or under the broiler, turning, until they are charred all over. Transfer the chiles to a bowl, cover tightly with plastic wrap and let them cool. Peel, stem and seed the chiles, then cut them into thin strips.

Brush the butternut squash with 6 tablespoons of the olive oil and spread it on 2 large rimmed baking sheets. Sprinkle with 1 teaspoon of the thyme and season with salt and pepper. Roast for about 25 minutes, until the squash is tender, shifting the pans from top to bottom and front to back halfway through baking. Increase the oven temperature to 425°.

Meanwhile, in a large, deep skillet, heat the remaining 3 tablespoons of olive oil. Add the sliced onion, garlic, oregano and the remaining 1/2 teaspoon of thyme and cook over moderate heat, stirring occasionally, until the onion is softened and fragrant, about 8 minutes. Add the poblano strips and cook until they are very tender, about 5 minutes. Add the heavy cream and simmer until thickened, about 5 minutes. Remove from the heat. Stir in the crème fraîche and season the poblano mixture with salt and pepper.

Spoon half of the poblano mixture into a large baking dish and top with half of the butternut squash and half of the Monterey Jack and farmer cheeses. Repeat with the remaining poblano mixture, butternut squash and both cheeses. Bake in the center of the oven for about 30 minutes, until the gratin is golden and bubbling. Let the gratin rest for 10 minutes. Garnish with the pumpkin seeds and serve.

Food & Wine


Fiery Cold Szechuan Noodles

main course chile chinese pasta untested

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
  • 1 cup of vegetable oil
  • 1 grated garlic
  • 3 tsp of soy sauce

For the sesame sauce:

  • 90 grams (1/4 cup + 1/8 cup) of toasted sesame paste
  • 35 grams (1/8 cup) of creamy peanut butter
  • 20 grams (1/8 cup) of chili oil (without the “bits”)
  • 4-5 tbsp of soy sauce
  • 2 tsp of dark Asian vinegar
  • 2 tsp of sesame oil
  • 1 tsp of sugar
  • 1/2 cup of water (more or less depending on the thickness of sesame paste)

For serving:

  • 2 servings of ramen noodles, plus more
  • sesame oil for rubbing the noodles
  • cucumber, cut into thin strips
  • radish, cut into thin strips
  • 1 egg, beated with a tiny splash of milk
  • Crushed salted peanuts and toasted sesame to top

Preparation

To make the chili paste/oil: Finely grind the red/green Szechuan peppercorn in a spice-grinder or stone mortar (but you’ll need to work harder to break them down). Set aside. In a deep sauce pot, add 3 tbsp of chili flakes (reserve the other 2 tbsp), minced garlic, scallion, star anise, bay leaf, ground cumin, ground coriander, curry powder and vegetable oil. Set the pot over medium heat and bring to a sizzle. Stir constantly and let the mixture cook for 1 ~ 2 min until the minced garlic turn JUST LIGHTLY BROWNED. Turn off the heat completely, then add the ground sichuan peppercorns and 2 tbsp of chili flakes (ground sichuan peppercorns will turn bitter if overcooked which is why it’s added at the end). Keep stirring until the oil stops sizzling/bubbling. Then add the grated garlic and soy sauce, and stir to combine. Let the mixture sit at room temperature for AT LEAST 2 hours. After which you can remove the star anise, bay leaf and scallions, then keep the oil and paste in a jar. It will keep in the fridge for… a long long time.

To make the sesame sauce: Add the toasted sesame paste, peanut butter, chili oil from above, soy sauce, dark vinegar, sesame oil and sugar in a blender. Blend on high while slowly adding in 1/2 cup of water. Scrape the sides down a few times to ensure even blending. You can add more soy sauce or water to adjust seasoning and consistency if needed. The sauce should be the consistency of yogurt.

To make the noodle: Heat a flat and wide non-stick skillet over medium-high heat and brush the surface with oil. Pour in 1 beated egg and swirl the pan to evenly distribute it so the egg thinly coats the bottom of the skillet. Cook until both side of the egg-sheet is evenly browned, then thinly cut it into short strips. Set aside.

Cook the ramen noodle according to the package instructions. Once done (DON’T overcook it! It should be still slightly chewy), rinse under cold water until cools down completely. Toss with 2 tsp of sesame oil to prevent sticking, then you can keep it in the fridge until needed. Before serving, toss the ramen noodles, cucumber strips, radish strips, egg strips and enough sesame sauce to generously coat every strand of noodles. Evenly stir the chili paste/oil then add a couple tsp to the noodle (or more…), plus crushed salted peanuts and sesame on top.

Lady and Pups


Mexican-Style Red Chili

main course chile mexican newmexican stew

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 many], cored, seeded, and minced
  • 1 c. crushed tomatoes
  • 2 tbsp. lime juice
  • 5 tbsp. masa

Preparation

Mix chili powder, cumin, oregano, and 1/2 cup water to form paste. Toss beef cubes with salt.

Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon and drain. Pour all but 2 teaspoons grease into small bowl; set aside. Increase heat to medium-high; brown on all sides, about 5 minutes per batch, adding additional bacon fat as necessary. Reduce heat to medium, add 3 tbsp. bacon fat to empty pan. Add onion; sauté until softened, 5 to 6 minutes. Add garlic and jalapeños, sauté 1 minute. Add chili paste, sauté 2 to 3 minutes. Add bacon and beef, tomatoes, lime juice, and 7 c. water, bring to simmer. Cook at a steady simmer until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.

Mix masa with 2/3 cup water in a small bowl. Increase heat to medium; stir in paste and simmer until thickened, 5 to 10 minutes. Add salt and pepper to taste.


Cincinnati Chili

main course chile soup stew

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 teaspoons Worcestershire sauce
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 drops Tabasco sauce
  • 2 teaspoons paprika
  • 2 beef bouillon cubes

Preparation

Bring the water to the boil and add the ground beef. Stir until the beef is separated and add the rest of the ingredients.

Reduce heat and simmer, uncovered, for 2 to 3 hours, or until thickened. Cool, then refrigerate overnight. Skim off any accumulated fat and reheat the chili.

Serves with any or all of the following accompaniments:

  • 1 way: cooked spaghetti.
  • 2 way: finely grated cheddar cheese
  • 3 way: chopped raw onion
  • 4 way: cooked kidney beans
  • 5 way: oyster crackers

KelBel, Food.com


Trout Schnitzel with Lemon-Chile Butter

main course chile fish

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 fish fillet]
  • Vegetable oil, for frying
  • Lemon wedges, for serving

Preparation

Preheat the oven to 325°. In a bowl, blend the butter, anchovies, chile, shallot and lemon zest and season with salt and pepper.

In a large, shallow bowl, beat the eggs. Put the bread crumbs in another large shallow bowl. Season the trout with salt and pepper and dip each fillet in the egg, letting the excess drip off. Dredge the trout in the bread crumbs, pressing to help them adhere.

Set a plate lined with paper towels and a baking sheet with a rack near the stove. In a large nonstick skillet, heat 1/4 inch of oil until shimmering. Add 2 of the trout fillets and cook over moderately high heat, turning once, until browned and crisp, 1 1/2 to 2 minutes per side; reduce the heat to moderate if the fillets brown too quickly. Drain the trout on the paper towels, transfer the fillets to the rack and keep warm in the oven. Using a slotted spoon, discard any dark crumbs in the skillet and add more oil if needed to fry the remaining 2 trout fillets. Serve the trout with the lemon-chile butter and lemon wedges.

Food and Wine, January 2012


Thai Chile-Herb Dipping Sauce

miscellaneous chile sauce thai vietnamese

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 fresh lime juice

Preparation

1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.

2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).

3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.

Lobel’s Meat Bible, via Epicurious


Mean Green Pig (Tomatillo Chili)

main course chile greenchile mexican newmexican pork stew tomatillo

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]
  • 2 c. chicken stock
  • fresh cilantro
  • queso fresco

Preparation

Heat oven to 400. Toss half the tomatillos with 2 tbsp. olive oil and 1/4 tsp. salt, roast for 45 minutes. Meanwhile, puree the remaining tomatillos in a food processor. Reserve 1 1/2 c. in a bowl. Add the roasted tomatillos to the processor, pulse until slightly chunky. Season the pork with salt and pepper to taste. Heat the remaining 2 tbsp. olive oil in a large skillet. Brown the pork in batches, transfer to slow cooker. Add onions and jalapeños to skillet, cook until softened. Add garlic and cook 1 minute. Put everything except the reserved tomatillo into the slow cooker. Cook on low until the pork is falling apart tender, about 6 hours. Add reserved tomatillo puree to the pot, stir to incorporate. (Alternately, cook in a dutch oven on low heat until the meat is tender, about 2 hours.)

Garnish with cilantro and queso fresco.

Adapted from Everyday Food Magazine, via Austin-American Statesman


New Mexican Red Chile

main course chile newmexican pence pork stew

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 eggs (for serving) cheddar cheese (for serving)

Preparation

Brown the 2 tbsp. of flour in a large dutch oven. Add a bit of chicken broth to turn into a roux, making sure to avoid lumps. Cut the pork shoulder into small cubes, and add it to the pot. Add enough broth to cover. Add the onion and garlic. Cook for a few hours, until the meat is nearly tender.

Add a few tbsp. of the cooking stock to the chile powder in a small bowl, and stir to form a paste. Add the paste to the pot, along with the cumin, mexican oregano, and salt to taste. You may need to thicken by adding either more chile powder or a thickener like flour. Cook the meat with the chile a little longer, until it’s fork-tender.

Limp your corn tortillas in the stock, and serve flat-stack style with cheddar cheese and a fried egg on top.

Another Option: You can replace the 1/4 c. of red chile powder with quite a lot more (maybe as much as half of the standard container, 1-2 cups) liquid Bueno mild red chile. Add some mixture of masa and water (or just flour and water) to the chile at the end to thicken things back up since you’re missing the chile powder.


Carnitas Tacos with Green Onion Rajas

main course chile mexican pork

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 into 1/4-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 grated Monterey Jack cheese
  • 3/4 cup whipping cream
  • 1/4 cup coarsely chopped cilantro
  • 18 warm 6-inch flour or corn tortillas
  • Lime wedges

Preparation

Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat. Season with salt. Cover; keep warm.

Meanwhile, melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add bell peppers and poblanos; sauté until tender, about 12 minutes. Add green onions; sauté until tender, about 4 minutes. Add cheese and cream. Simmer until cheese melts and liquid thickens. Stir in cilantro. Season with salt and pepper.

Spoon some shredded meat onto half of each warm tortilla. Top with pepper mixture. Fold tortilla over filling. Serve with lime wedges to squeeze over.

Bon Appetit, June 1998