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Tag: Chili Peppers

Grilled Stew

3 Yukon Gold Potatoes [cut in half]
6 Tomatoes [cut in half at their core]
1 Hatch Chili
2 Ears of Corn
1 Onion [peel + sliced in half]
Olive Oil
Salt + Freshly Ground Black Pepper
1/2 – 1 cup Vegetable Broth
1/4 tsp Marjoram [dried]
1/2 tsp Chipotle Chili Powder

Toss potatoes, tomatoes, hatch chili + onion with a little olive oil. Place all veggies on the grill, over hot coals, cut side down. Place hatch chili along the edges so that its skins do not blacken. Grill, turning once. Remove each veggie as it is finished cooking, 7-15 minutes. Corn + onions should have grill marks, tomato + potato skins browning + blistering.

Roughly chop the grilled vegetables + add to a medium sauce pot. Add vegetable broth + spices. Bring to a simmer. You will need to adjust the vegetable broth depending on the moisture in your tomatoes. Simmer 5-10 minutes.

Serves 6.  Great with cornbread + a side of black eyed peas.

This recipe came from excellent collaboration with Jane Middleton.

Refried Beans

1 cup Pinto Beans [dried]
1 Tbs Olive Oil
1 Tbs Onion [minced]
1 Tbs Garic [minced]
1 tsp Red Chili [fresh, minced]
1 Tbs Extra Virgin Olive Oil
1/4 tsp Oregano [dried]
1/4 tsp Cumin
Salt
1 Tbs Basil [fresh, minced]

Soak beans over night. Drain + rinse. Place in a medium sauce pan, cover with water by 1 inch. Bring to a boil then simmer till tender, 15+ minutes. [The older the beans, the longer they will take to cook.]

Drain the beans, reserving the cooking liquid. Heat the oil over medium heat. Saute onions, garlic + chili for 1 minute. Add beans, oregano, cumin + salt to pan + turn the heat to low. Mash to desired consistency, adding a couple Tbs of the cooking liquid as needed. Stir in fresh basil + extra virgin olive oil + season with salt to taste.

Makes 4 side dish servings. Serve with brown rice. Top with sliced avocados, tomatoes, or sauteed vegetables.

Catfish Ceviche

2 Catfish Fillets [rinsed well + chopped into bite size pieces]
2 lemons [zest from 1, juice from both]
1 lime [zest + juice]
1 Red Chili Pepper[minced]
1 Avocado [chopped]
1 Tomato [seeded + chopped]
Sea Salt [smoked or otherwise]

Combine fish with lemon + lime juice and zest in a glass bowl. Cover + refrigerate over night, stirring occasionally.

After marinating, drain fish of excess juices. Stir in the chili pepper, avocado + tomato. Sprinkle with sea salt and serve.

Serves 4 as a light appetizer.

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