Hatch Chiles Are Bae

Ok so maybe I'm trying too hard to be cool and hip with that title, but it cannot be denied that the hatch chile is one versatile pepper. Sweet and heat come together in ways that are hard to describe. When I saw them recently at my local Central Market I couldn't resist finally getting around to cooking with them. What happened that night is a story of inspiration, and great satisfaction with the end result.

I started of course with roasting the chiles under the broiler for about 16 minutes total time, eight minutes per side. After pulling them out of the oven and letting the chiles steam in a ziploc bag for 20 minutes, peeling them was nooooo problem. From there it was about chopping them and preparing to use them in various ways.

I decided to begin with a hatch chile and lime compound butter. I softened one stick of butter (real butter, not margarine or any other substitute please), and then squeezed about a quarter of a lime into it, and adding chopped hatch chiles into it. Fold together and then form into a roll on wax paper, then allow to chill in the refrigerator. That compound butter ended up on the corn on the cob i oven roasted for that meal.

Next I topped a nicely grilled chicken breast, seasoned with only salt and pepper, with a hatch chile guacamole. Once again a very simple recipe. Take two nicely ripened avocados and mash them in a bowl. Add a 1/4 tsp of salt, 1/4 tsp of pepper, 1/4 tsp of garlic powder and the juice of half a lime. add in the chopped roasted hatch chiles and stir until smooth. Remember that all of this can be adjusted to your taste. After the chicken was grilled I topped it with a generous spoonful of the guacamole and a touch of parmesan cheese.

Finally, the piece de resistance, was a hatch chile mac and cheese. Two different cheeses went into making the cheese sauce (I normally use 5) and a lot of chopped roasted hatch chiles joined garlic powder and pepper in the final product. What's that? You want the recipe for the hatch chile mac and cheese? Well, in the future I will be doing a post on my thoughts and views on the beauty that is mac and cheese, so you'll have to wait til then! I promise though, the wait will be worth it!

As an ingredient, hatch chiles are seasonal (their season runs from early August to September), and as such you have plenty of time to plan and create ideas for how to use them next year! Get creative, come up with ideas and then get in the kitchen and try it out. There is much to be said for the value of a beautiful ingredient. You do not have to be a trained chef to be able to make great use of such a fantastic item. Just let yourself imagine, let your inner chef out and all will be well.

Until next time remember, eat with a passion, cook with your heart and remember,

Food Is Love.

Food Fanatic, Food Truck Fan

I'm someone who is often easily pleased when it comes to food. That's not to say I don't have standards and expectations. Thankfully I also have an adventurous spirit to go with it. I have found that one of the best places to explore culinary variety is food truck parks. In a week of fantastic meals and great dishes, an evening at Alamo Eat Street was a kaleidoscope of food related reactions. The presence of food trucks was light as there were really only three set up the night I went. The two that my fellow diners and I chose from were WhereYatSA, a Cajun food truck boasting New Orleans and Louisiana favorites, and Wheelie Gourmet, whose Moroccan dishes immediately caught our attention.

I do a lot of road trips throughout the year, and any trip that will take me through Louisiana will surely involve me stopping along the way and picking up cracklins, boudin or boudin balls. They never make it home. So, imagine my delight when I had the chance to order boudin balls AND red beans and rice with Andouille sausage. I was primed for an experience that would transport me to the roads of Louisiana, and so I was disappointed when the red beans and rice tasted well, like just regular beans and rice. There was virtually no authentic Cajun flavor to be found, If anything, the only element of it that lent any kind of flavor was the few shakes of Louisiana hot sauce I put in as an afterthought. Don't even get me started about the lack of Andouille sausage. Thankfully the tide turned when I tried the boudin ball, as it was well constructed, seasoned well, and fried perfectly. The generous serving of two allowed me to share and I enjoyed every bite. 

On the Moroccan side of things both the lamb and chicken flatbread sandwiches are delicious. Gyro in style, with cabbage and pickles, the meats flavored with Moroccan spices, all come together for a fantastic experience. The truck has been featured on the show Eat Street and I can see why. They also elevated fried pickles to a really unique thing. Well fried, tasty and a bunch in one order.

As someone who loves all levels of food, the thing that appeals to me about food trucks is not just the food, but the atmosphere. It is a relaxed environment where plastic forks, cardboard boats and industrial napkins are totally acceptable. While the food is a part of the overall experience, it is the camaraderie and fellowship that make the experience what it is intended to be. It's a place where the Food Is Love philosophy is alive and well. Food is as much a catalyst for conversation as it is a sustainer. Remember to enjoy it with friends and loved ones.

Until we meet again here, thanks for reading... Eat with a passion, cook with your heart and remember...

Food Is Love...

From Top left: WhereYatSA's Red beans and Rice and Boudin Balls
From Bottom Left: Lamd and Chicken Flatbread Sandwiches, Fried Pickles from Wheelie Gourmet

Reviving the Passion

So I could talk about how it's been more than three years since my last entry, but it doesn't matter. What matters is that the premise of this blog remains true. Food Is Love. In all of its forms and variations, food is the great level setter. It brings people together, allows conflicts to be set aside, stress to be forgotten and love to be realized. Of course it has to be cooked. Recently I took the time to get back into the kitchen and got myself elbow deep in preparing a meal.

Practice Thanksgiving is an opportunity to get turkey leftovers well ahead of schedule. Why wait until the last Thursday of November? This time around the bird was accompanied by smashed yukon gold potatoes, green beans with chili flake and almonds and a brussel sprout and quinoa salad that was garnished with almonds and dried cranberries (recipe below).

The key here was to spend an afternoon reacquainting myself with my kitchen, my knives and catching the fever again for getting creative with food. So the meal was quite traditional in its scope, but the timing and intent of it was what set it apart. This is the beginning of a larger plan. Get back to cooking, get back to writing and get back to believing that in food, there is peace. Oh, and to take pictures, another passion I have discovered recently. So let's see where this renewed journey takes us. Walk with me a while and lets remember that we should eat with a passion, cook with our hearts and remember...

Food Is Love...

 

Brussel Sprouts and Quinoa Salad

1 pound of brussel sprouts

8 ounces of quinoa

1/2 cup dried cranberries

1/2 cup slivered blanched almonds



Set oven to 400. Trim and slice brussel sprouts in half removing any unsightly outer leaves. Sprinkle with about a tablespoon of olive oil and lightly add salt and black pepper. Roast for 25 minutes turning them halfway through. They will char a bit but remember that is FLAVOR.

Prepare the quinoa. Place 1 cup of quinoa in 1 and 3/4 cups of water. Bring to a boil over medium heat then simmer for 12-14 minutes until the water is absorbed. Let stand for 5 minutes then fluff with a fork.

Prepare the vinaigrette:

1/4 cup balsamic vinegar

1 tablespoon finely minced garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 cup olive oil

Beat the vinegar in a bowl with garlic, salt and pepper until salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Combine the brussel sprouts, quinoa, almonds and dried cranberriesl in a bowl. Toss ingredients in 3 tablespoons of the dressing. It may not seem like enough but it will definitely flavor the salad properly and deliciously. Enjoy!

Noshing in the Northwest

When it comes to traveling I fancy myself a savvy traveler. I've been privileged to see many parts of our great nation throughout the last several years. Along the way I have been able to partake in the regional cuisine of the places I visit.

In Chicago, it was deep dish pizza, beignets in New Orleans at Cafe Du Monde, an In 'n Out burger in California, and fresh conch salad in Key West... All of these were phenomenal experiences, but the place I find myself drawn to over and over again, is the Pacific Northwest.

Over the last few years I have made several trips to Washington State, specifically Seattle, to not only visit my brother and his children, but to enjoy the sights, sounds and tastes of an area I have grown to love. In the last two years though I have come to love two other places, Olympia, Washington and Portland, Oregon and much of what entices me is the food.

In Olympia there's nothing like the corned beef found for breakfast at Darby's on 4th Avenue in downtown Olympia. Thai food like no other can be enjoyed at Lemon Grass, where their selection of curries rivals anything I've tasted. They even have an apple curry that has to be tasted to be understood. Closer to the state capital at Wagner's bakery you'll find a croissant sandwich with egg, smoky bacon and tomato. Paired with fresh fruit, it's a great start to your day, especially when you spend most of the day walking place to place. Places like Tugboat Annie's and Anthony's served some of the Northwest's freshest seafood and the clam chowder at Tugboat Annie's was something of an epiphany... It changed my view of the dish. I know I'll never find anything like it here in Texas. The latter half of the week was easily spent making several visits to the Olympia Farmer's Market. Fresh cherries, plums and apples, vendors selling everything from Indian, Japanese to German cuisine, as well as baked goods were the gems of this market. You have to make the trip!

Portland offers its own treasures. My excursion into Portland though had a singular purpose. I had to get to Voodoo Doughnut. No amount of explaining will do it justice, so allow me to let my hero Anthony Bourdain, give you the tour... (Oh and I had the maple bacon bar...)




This blog entry only begins to scratch the surface of the culinary experience I enjoyed while in Washington and Oregon. I pride myself on now having been to Seattle and Olympia enough times to not do the touristy things anymore. However, there are those institutions, like Top Pot Doughnuts and of course the Original Starbucks, nestled in Pike Place Market, that draw you back time and again. I hope someday you can make it this far north and when you do, keep me in mind and bring me back a maple bacon bar!

Until next time, eat with a passion, cook with your heart and remember...

Food is Love...

Food is Love 2.0

So it has been exactly one year to the day since my last posting. My world and life have changed dramatically in that time. Those of you who have read my articles in the past know of my love for food and for the belief that in all things culinary, there lies at the root of them things like tradition and family. In the year since I have written, many significant life events have occured to me, not the least of which was the passing of my dear mom. If you were to look and see what article was last posted on March 21, 2009 you will find that Mom featured significantly in that article.

Today, having taken the time to ponder over when I would return to writing, and what I would write about I came to the conclusion that I would first give a tribute to my mother, who not only inspired me in all things related to my love of food and cooking, but also inspired in me a love for God who created me and loved me as well. When I cook I think of her, and I like to think that the skills my hand possess are in large part due to what she taught me so long ago.

In future posts, you will read a lot about places I have eaten (wait til my next article when you will read about Pasha, Taste of Ethiopia and Smashburger), things I have cooked, (corned beef and cabbage anyone?) food items I have learned or read about (what exactly is a tagine?) or cookbooks I have acquired (Cookin with Coolio by Coolio and Live to Cook by my favorite chef in the world Michael Symon).

But for now, I share with you a video tribute I created shortly after Mom went home to be with the Lord. As you see it, remember that at the core of all food experiences there is love. I have always said that the closest thing to God's love here on earth is a mother's love. It was true with my mom, and as you will see I am the personal chef and foodie that I am very much so because of her...



As always, Eat with a passion, cook with your heart and remember...

Food is Love...

Mole with Mom

Tradition is one of the drivers of good food. It's in tradition that food takes its personality. Recipes enjoyed as a child are passed on from generation to generation, to preserve not only the dish itself, but more importantly to preserve the memories and traditions of those who shared it. When I first began writing this blog, I referenced such a dish, my mothers mole. (To see that article please go to http://chefserg.blogspot.com/2008_08_06_archive.html and go to the August 6th article entitled "La Comida Es Amor".)

To say that mole is one of those meals that I have deeply fond memories of is hardly enough to really do this meal justice. I cannot explain how excited I was then when my sister Rebeca organized a cooking class at her home and asked Mom to teach us how to prepare the recipe. This had long been one of my dreams: to learn this recipe! So, the necessary ingredients were gathered and the class began.

Now as much as you might want me to, I am not going to share this recipe in this article, it's a tradition in our family and one that has special meaning to all of us. What this article is about then is the experience itself. Between my sister Rebeca, her husband Daren, my mother and myself, we had a wonderful time learning this recipe. It brought back memories, and later when the rest of my siblings joined us, it brought us all together for an unforgettable meal.

What recipes are traditions in your family? Have you learned them? If not, now is the time to do so. Good food is worth handing down. We pass through this life only once, and traditional family recipes should be preserved and shared, so that future generations will always be able to enjoy.

Here are some pictures from the class:

(Left to right starting from the top: 1. My wonderful Mom 2. Slicing a guajillo 3. Mom and Daren, chile pepper specialist 4. Making the base for the mole sauce 5. Mom keeps an eye on me! 6. My sister Rebeca savors the flavor 7. The final product! All photos shot by Rebeca Chylinski)

Until next time, always eat with a passion, cook with your heart and remember...

Food is love...

A Must See...

It's been a long two months since my last post. The hiatus was in some ways self inflicted as my focus has been on other things. My weekly posting at my faith based blog "His Way, His Will, His Word" (http://waywillword.blogspot.com/) is where my writing focus has been. I have missed writing about food, and it took a moment of sheer reminiscence and emotion to drive me back to this place. I still believe that food is love and tonight I watched a program that drove that point back into my heart, and placed these words back onto this medium.



Many of you know that one of my culinary heroes is Anthony Bourdain. His show "No Reservations" on the Travel Channel has inspired my love of all things culinary. His willingness to try all types of food drove me to never say "I don't like it" until I have tried it. My adventuresome nature when it comes to food is due in large part to his books and shows.

Tonight was the season premiere of the latest season of "No Reservations". It drove me to tears of joy. Tony was in Mexico. Mexico City to be exact and Puebla. He journeys there with his head chef Carlos, who many years ago made the journey from Puebla resident to head chef of Les Halles in New York City and citizen of the United States of America.

Here is a preview:



I won't do justice to his journey, nor will I adequately describe what elements of this particular episode brought out such raw emotion in me. Perhaps its knowing that my father and my mother both have deep family roots in Mexico. It could be that much of what I saw shown in this episode is food and drink I have heard my father speak of. Perhaps it was the fact that at its core, this episode showed exactly why I believe food is love. It is family, it is heritage, it is pride in ones culture.

I implore you to see this episode. Friday, January 9th at 5 pm this particular episode will be broadcast again. You will not regret it. I appreciate your patience in my absence, let this culinary journey begin again...

As always, take care of one another, eat with a passion, cook with your heart and remember... Food Is Love...