Tag Archives: Chiles

Shishito Dogs

Shishito Dogs

Shishito peppers are somewhat annoying – there I said it. Their growing season is quite short – I mean, not sour cherry short, but much shorter than I’d prefer seeing as I’ve completely fallen in love with them. Also, they can be hard to find. I have relatively easy access to about seven or eight grocery stores plus a few farmer’s markets, and I can never count on them being there, even during their height of seasonality. Like I said – annoying!

Shishito Dogs

But, their irritating qualities are quite forgivable for being so unique and delicious. The heat level can vary with these guys. Some batches I’ve made have barely registered on the spice scale where others have blown our heads off.

Shishito Dogs

If you can get your hands on a batch, you should totally put them on hot dogs. It’s probably my favorite shishito preparation yet, and I don’t anticipate being able to top it anytime soon.

Shishito Dogs

Everything about this hot dog is perfect. Highly recommend! Enjoy!

Shishito Dogs

Source: Bon Appetit Magazine, July 2016

Ingredients:

SPICY MAYO:
½ cup mayonnaise
3 tbs sambal oelek
1 tbs unseasoned rice vinegar
Salt to taste

BLISTERED SHISHITO PEPPERS:
6 oz. shishito peppers
2 tbs olive oil
Salt and pepper, to taste
2 tbs unseasoned rice vinegar

8 hot dogs, warmed/charred
8 hot dog buns, toasted if desired
Toasted nori sheets
Sesame seeds, for sprinkling

Directions:
To make the SPICY MAYO: Mix the mayo, sambal, rice vinegar and salt until smooth. Set aside.
To make the BLISTERED SHISHITO PEPPERS: preheat a grill or indoor grill pan over medium-high heat. Toss the peppers with the olive oil and season with salt and pepper. Grill, turning occasionally, until tender and blistered all over, about 3 minutes. Toss in a bowl with the rice vinegar. Let cool, then remove the stems.
You can use the grill to char/warm your hot dogs and toast the buns for convenience.
To assemble: spread one or both sides of the bun with spicy mayo – your preference there. Add a hot dog to each bun, then line one side of the bun with toasted nori sheets. Top the dog with the peppers, then sprinkle sesame seeds on top. Serve immediately.

Hottest Ever Chicken Chili #SundaySupper

Hottest Ever Chicken Chili

Welcome to Sunday Supper, where we might be featuring my favorite theme yet: Spice is Nice and Some Like it Hot!!! All my readers know I’m a huge spice fiend and chile-head, so this really couldn’t be more perfect for me.

Hottest Ever Chicken Chili

I had so much trouble deciding what to make – so many choices! – but seeing as our Northeast spring weather has been incredibly rainy, overcast, cold, and generally grouch-inducing, I figured this was a great opportunity to make one more pot of chili before the weather (eventually) warms up.

Hottest Ever Chicken Chili

I’d actually made this chili a couple years ago, but didn’t get pictures of it for the blog; I figured today’s theme was an ideal time to share it, seeing as it stands out as one of the hottest things I’ve ever eaten. You know how most chili recipes call for canned tomatoes or tomato sauce? Well, this chili doesn’t. No, you puree two cans of chipotle chiles in adobo, and use that instead of any tomatoes. Yeah. And we’re not stopping there, oh no. In addition to all that chipotle, there’s a quarter cup of cayenne, plus a habanero! As Matt says, “this chili doesn’t mess around.”

Hottest Ever Chicken Chili

He’s right. This is brow-sweating, eyes watering, nose running, fan your mouth and chug your beer chili that you actually can’t stop eating because it’s so delicious and tastes absolutely wonderful. If you like things hot and spicy, this is up your alley – be brave and try it!

Hottest Ever Chicken Chili

Source: ever so slightly adapted from Michael Symon’s Carnivore by Michael Symon

Ingredients:
2 tbs olive oil
3 lbs. ground chicken or turkey, make sure it’s NOT extra-lean
Kosher salt, to taste
1 large red onion, chopped
3-4 garlic cloves, sliced or coarsely chopped
2 red bell peppers, chopped
¼ cup cayenne pepper
¼ cup ground cumin
1 tbs ground coriander
1 tbs smoked paprika
1 tbs tomato paste
2 (12 oz.) bottles of beer, preferably IPA
2 (7 oz.) cans of chipotle in adobo, pureed with sauce
1 habanero chile, slit down the side
Garnishes of your choice: sour cream, shredded cheese, chopped cilantro or scallion, etc…

Directions:
Place a large Dutch oven over medium-high heat and add olive oil. When the oil is hot, add the ground chicken. Cook, breaking it up with a spoon or potato masher, until browned and no traces of pink remain. Season with a large pinch of salt. Now add the onion, garlic, bell peppers, and another pinch of salt. Cook until softened, about 3-5 minutes. Add the cayenne, cumin, coriander, and paprika and cook another 30 seconds or so, stirring to evenly coat the chicken and veggies. Add the tomato paste and stir to combine, cooking another 30 seconds.
Deglaze the pot with the beer, being sure to scrape up any browned bits on the bottom of the pot. Add the chipotle puree and habanero, stirring to incorporate. Simmer over low heat, stirring occasionally, for about 2 hours, or until it reaches a thick, hearty consistency.
Remove the habanero before serving with garnishes of your choice.

Make sure you check out the rest of my Sunday Supper crew!

Aromatic Appetizers

Distinctive Drinks

Daring Desserts

Masterful Mains

Seasoned Sides

Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Pretzel Bagels with Roasted Jalapeno Cream Cheese #BrunchWeek

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! Eight amazing sponsors are helping us host a GIVEAWAY of some incredible prizes for multiple winners. CLICK HERE to enter!

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One of our great sponsors for the week is Red Star Yeast – they generously sent us all a huge packet of their instant yeast for some baking experimentation. I made three recipes with it in the spirit of oh-I-have-to-test-a-bunch-of-yummy-yeasted-goods-nudge-nudge-wink-wink. I successfully made yeasted doughnuts, coffee flavored cinnamon rolls, and of course, these bagels that won out for a space at Brunch Week.

Pretzel Bagels with Roasted Jalapeno Cream Cheese

Pretzel Bagels with Roasted Jalapeno Cream Cheese

A couple months ago, I decided to be one of those nutso home cooks that uses real lye. In my defense, my husband is a professional scientist who has worked with tons of hazardous chemicals in his career, so I felt okay with him supervising. And I suppose it worked, as no one was harmed in the making of these bagels! They may look a bit rustic, but they are incredible and taste just as advertised – like the love-child of a bagel and a soft pretzel.

Pretzel Bagels with Roasted Jalapeno Cream Cheese

Now we all know that a good bagel needs a good cream cheese spread, and I wanted something savory, and unique. This is Brunch Week, after all. Roasted jalapenos and cilantro mixed with softened cream cheese did the trick beautifully! The spicy-creamy concoction meshed very well with the saltiness of the pretzel bagels – and yet the cream cheese spread is delicious in and of itself too; I think it would be wonderful with plain bagels.

Pretzel Bagels with Roasted Jalapeno Cream Cheese

Give these a try, and yes, you can use baking soda if you’d rather. 🙂 Enjoy!

Sources: Bagels adapted from The King Arthur Flour Baker’s Companion; Cream Cheese Spread from Brunch @ Bobby’s by Bobby Flay

Ingredients:

BAGELS:
1 tbs Red Star instant yeast
4 cups bread flour
2 tsp kosher salt
1 tbs granulated sugar
1 ½ cups lukewarm water
2 quarts water
2 tsp kitchen-grade lye or baking soda
Coarse pretzel salt
CREAM CHEESE:
8 oz. cream cheese, at room temperature
2 tbs milk
Kosher salt and black pepper, to taste
2 jalapeno chiles, roasted, peeled, seeded, and finely diced
¼ cup finely chopped fresh cilantro

Directions:
For the BAGELS: combine the yeast, bread flour, kosher salt, sugar, and 1 ½ cups lukewarm water in a large mixing bowl. Stir to combine, then knead by hand for 10-15 minutes. Place the bowl in a lightly greased bowl and set it aside to rise until noticeably puffy though not necessarily doubled in bulk, 1 to 1 ½ hours.
Transfer the dough to a work surface the divide into 8 pieces. Working with one piece at a time, roll it into a smooth, round ball. Cover the balls with plastic wrap and let them rest for 30 minutes. They’ll puff up some.
While the dough is resting, prepare the water bath. Pour 2 quarts water into a large stainless steel stockpot. Bring to a boil, THEN add the lye while wearing disposable latex gloves (if you’re using baking soda it doesn’t matter as much when you add it, nor is it important to use stainless steel. Or gloves). The lye will bubble up and look rather menacing for a minute, but it is okay.
Preheat your oven to 425 F. Line a baking sheet with a silpat or parchment paper.
Working one at a time, use your index finger to poke a nice hole through the center of each ball of dough, then twirl the dough on your finger to stretch the hole to about 2 inches in diameter. Transfer the bagels to the boiling water bath. You’ll likely have to do this in batches – I fit two at a time in there. Cook the bagels 2 minutes, flip, and cook 1 minute more. Using a stainless steel skimmer or strainer, carefully lift the bagels out and transfer to the prepared baking sheet. Repeat with the remaining bagels. Liberally sprinkle the tops of each bagel with the coarse salt.
Now bake the bagels in the oven 20 to 25 minutes. You can flip them after 15 minutes of baking to help keep their shape better, but since I used the lye, I was a little afraid to do so.
Remove the bagels from the oven and cool on a wire rack.
Meanwhile, make the CREAM CHEESE SPREAD: combine the cream cheese, milk, salt, and pepper in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the jalapenos and cilantro. Cover and refrigerate at least 1 hour for best results, then let sit at room temperature 30 minutes before serving (though I can attest that serving it right away still tastes awesome).
Split the bagels, toast if desired, then spread with the cream cheese and eat!

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BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Pigs in Jalapeno-Cheddar Blankets with Jalapeno Mustard Dipping Sauce

Pigs in Jalapeno Cheddar Blankets with Jalapeno Mustard Dipping Sauce

My obsession with pigs in a blanket, that ubiquitous, classic and a-little-bit-trashy party food, has quite the long history. I literally can’t remember ever not going gaga over these little treats. Fortunately for me, they showed up often enough: Super Bowl parties, sometimes at Family Christmas, birthday parties…

Pigs in Jalapeno Cheddar Blankets with Jalapeno Mustard Dipping Sauce

Since Matt and I cut out (most!) processed food from our diet, I’ve been missing my pigs for quite a long time. They are usually made with canned croissant dough, and since I switched to making all dough (except puff pastry) from scratch, they just haven’t made an appearance.

pigs in jalapeno cheddar blankets with jalapeno mustard dipping sauce

Thus, the reason why excited really doesn’t begin to describe my feelings upon finding a version of pigs in a blanket in Lisa Fain’s most recent book where the dough is made entirely from scratch!! Giddy though I was, I sort of made the knee-jerk assumption that the dough would be complicated. Turns out, nope! I was totally wrong on that one. This dough couldn’t be easier – a first-grader could probably do it – and it’s incredibly tasty.

Pigs in Jalapeno-Cheddar Blankets with Jalapeno Mustard Dipping Sauce

This recipe has a bit of a Tex-Mex spin what with the jalapenos and cheddar, but I’d encourage everyone to take this method and really adapt it to your own tastes. Since my taste buds love Tex-Mex, I left it as is, but my brain began spinning with all the different flavor profiles you could do here. I can’t tell you how thrilled I am to have this little trick up my sleeve now, and it should definitely be in your arsenal too! Enjoy!

Pigs in Jalapeno Cheddar Blankets with Jalapeno Mustard Dipping Sauce

Source: The Homesick Texan’s Family Table by Lisa Fain

Ingredients:

DOUGH:
8 oz. cream cheese, at room temperature
8 tbs (1 stick) unsalted butter, at room temperature
1 ½ cups all-purpose flour
½ tsp kosher salt
¼ tsp cayenne
½ cup (2 oz.) shredded sharp cheddar
1 jalapeno, stemmed, seeded, and minced

32 cocktail size hot dogs

DIPPING SAUCE:
½ cup mayonnaise
¼ cup prepared yellow mustard
1 jalapeno, stemmed, seeded and minced
1 clove garlic, minced
1 tsp chopped fresh cilantro
¼ tsp ground cumin
Kosher salt, to taste

Directions:
First make the DOUGH: using a wooden spoon or sturdy rubber spatula, mix together the cream cheese and butter in a large mixing bowl until smooth. Stir in the flour, salt, cayenne, cheddar, and jalapeno until a soft dough forms. Divide the dough in half, shape each piece into a ball, wrap in plastic wrap, and refrigerate at least 30 minutes.
Preheat your oven to 375 F. Either lightly grease or line two baking sheets with parchment paper or silpats. Set aside.
On a lightly floured work surface, with a floured rolling pin, roll one of the dough halves in an 11-inch circle. With a sharp knife or pizza cutter, cut the circle into 16 equal-sized wedges, like slicing a pie. It does not matter one bit if the edges of the circle are jagged, as long as each wedge is about the same size.
To assemble the pigs, gently lift one of the dough triangles, and starting at the wider end opposite the point, roll the dough around one of the cocktail hot dogs. Place the blanketed pig on the baking sheet and repeat with the remaining dough triangles. Now repeat this whole process with the second disc of dough.
Bake, uncovered, for 20 to 25 minutes, or until the crust is lightly browned.
While the pigs are baking, make the DIPPING SAUCE. In a medium bowl, stir together the mayonnaise, mustard, jalapeno, garlic, cilantro, and cumin. Add salt to taste and chill until serving.
Serve the pigs warm with the dipping sauce.

Adobo Rabbit Tacos

Adobo Rabbit Tacos

Well, we’ve been in our new neighborhood almost a month now, and we’re experiencing the typical trials and errors of learning a new area, including misadventures in new forms of public transportation, taking wrong turns, and just generally not yet knowing where everything is. One of the first undertakings was locating the grocery stores though.

They are very different from my old ones, and now every time we want/need to grocery shop, we face the decision of closer to home but less quality, or further from home and better quality. I hate to admit it, but closer to home often wins. This store isn’t terrible by any means, it’s just lower quality than the other one. Their produce section isn’t the worst I’ve ever seen, but it can leave things to be desired at times, and it seems like no one is ever working the seafood counter. They do have one glorious section in the butcher section though.

Adobo Rabbit Tacos

In between the prepared chopped veggies and the ethically challenged chickens, there are a few cases of high quality and off-the-beaten-path meats from companies I love and trust. You’ll find extremely good andouille sausage, duck – sometimes whole and sometimes in parts, rabbits, pork bellies, and lamb pieces. However, I have learned the hard way that this section changes almost daily, and is very unpredictable in what they’ll have stocked on any given day. So if you see something you want, you really can’t trust that it’ll be there the next week, or even the next day.

Adobo Rabbit Tacos

Which is what prompted me to grab a beautiful whole rabbit simply because they had it, and then figure out what to do with it when I got home. I decided: tacos. They sounded good and I had some corn tortillas about to expire. So why not?

I seasoned the whole rabbit simply with salt, black pepper, and paprika, then roasted it in the oven until cooked through and tender. Shred the meat off the bones (which is a bit more of a particular process than with chicken, but you get the hang of it) and toss in Mexican adobo. Messy and incredible. Enjoy!

Adobo Rabbit Tacos

Source: adapted from Dos Caminos Tacos by Ivy Stark

Ingredients:
1 whole rabbit, 2 ½ – 3 lbs, left whole, inside organs removed and any excess skin trimmed if necessary
Kosher salt
Black pepper
Sweet paprika
Olive oil
4 guajillo chiles, stem, seeds and membranes removed
2 ancho chiles, stem, seeds and membranes removed
3 black peppercorns
3 whole cloves
½ stick cinnamon, preferably Mexican canela
½ tsp cumin seeds
3 cloves garlic, smashed and peeled
3 sprigs of fresh thyme
3 sprigs fresh marjoram or oregano
1 tbs white wine vinegar
8 corn tortillas, warmed
Taco garnishes of your choice (I used guacamole, minced cilantro, and crumbled queso fresco)

Directions:
Preheat the oven to 325 F.
Sprinkle the rabbit with kosher salt, black pepper and sweet paprika all over. Brush with olive oil. Drizzle more olive oil all over a rimmed baking sheet. Place the rabbit on the baking sheet.
Roast the rabbit for a total cooking time of 1 hour 15 minutes to 1 hour 30 minutes – check with a meat thermometer, it should read 160-165 F when done. Baste with the oil every 20 minutes, and flip the rabbit halfway through.
Remove from the oven and let cool slightly, just until you can handle it. Remove the meat from the bones and tear it into large shreds. Set aside.
While the rabbit is roasting, make the adobo sauce. Place the dried chiles in a dry saucepan and toast over medium-high heat until fragrant, a few minutes. Pour in enough water to cover the chiles, then bring to a rolling boil. Once it is boiling, shut off the heat, cover the pan, and let steep for 20-30 minutes, until the chiles are softened.
Meanwhile, in a dry small skillet, add the peppercorns, cloves, cinnamon stick, and cumin. Toast over medium heat just until fragrant, shaking the pan several times. Place the spices in a spice grinder and grind to a fine powder.
Lift the softened chiles out of the pan and place them in the blender, along with the dried spices, the garlic cloves, and the leaves from the thyme and marjoram sprigs. Add the vinegar, plus salt to taste, and about 1 cup of the chile soaking liquid. Puree until smooth, adding more soaking liquid if it is too thick.
Place the shredded rabbit into a large bowl, then top with the adobo. Stir to combine thoroughly. If it has gotten cold, rewarm over the stove or in a microwave.
To assemble, spoon some adobo rabbit into a warmed tortilla, then garnish with whatever you choose – guacamole, salsa, cilantro, crumbled queso fresco, a squeeze of lime, pickled jalapenos, chopped raw onion…

Bahamian Grilled Chicken

Bahamian Grilled Chicken

Matt and I adore traveling, and do so every opportunity we can possibly get (which are far fewer than I’d like, but that’s life, right?). This past month marked our ten year wedding anniversary, which we found to be a perfect, ready-made excuse to go somewhere. Where to go became the question, and the answer was BEACH. But beyond that, the answer quickly became secluded beach where we could sit and pretty much do nothing for a week.

Bahamian Grilled Chicken

After two small trips to Nassau, Bahamas in the last nine or so years, I’d become very intrigued by the Out Islands of the Bahamas (Nassau is fine, but I’m honestly not its biggest fan). After a few hours of research, we picked the Exuma Cays. It was spectacular – everything we wanted for our anniversary escape. No crowds, authentic Bahamian culture, breathtakingly gorgeous secluded beaches, a pool, and an adorable boutique mom-and-pop resort. Coming back home was harsh.

Bahamian Grilled Chicken

The one aspect of the trip that wasn’t just so was the food, but I was definitely expecting that. The Bahamas, at least in my personal experience, is much better at beach than food. Hell, the last time we stayed on Nassau we ate most of our meals at an Italian restaurant, for crying out loud. Their food culture isn’t terribly strong or well-known beyond the islands, and overcooked fish seems to be the rule rather than the exception. But, they do love their habaneros, which suited me just fine!

Bahamian Grilled Chicken

This chicken is an excellent representation of the typical Bahamian flavor profile – lots of lime juice, onion, and much habanero chile. It’s simple, and the flavors don’t scream. But they do talk, and I very much appreciate their subtle tones and complements. On our last meal there, being very much unable to stomach any more fried conch – something Bahamians do quite well, but honestly, how much fried food can you eat in one week? – I was thrilled to have this flavor profile on a piece of simply grilled (and exceptionally not overcooked!) grouper. I love it on chicken as well. I hope you enjoy this one!

Bahamian Grilled Chicken

And here is a collage of pictures from our trip. I would return in a heartbeat!

Source: The Barbecue Bible by Steven Raichlen

Ingredients:
1 (3 ½ – 4 lb) whole chicken, quartered
1 cup fresh lime juice
1 small onion, thinly sliced
2 garlic cloves, minced
½ to 2 habanero chiles, thinly sliced
1 tsp dried thyme
2 tbs olive or canola oil
1 tbs sweet paprika
1 tsp kosher salt
½ tsp fresh cracked black or white pepper

Directions:
Blot the chicken pieces very dry with paper towels. Place the pieces in a nonreactive bowl or baking dish and pour the lime juice over the chicken; turn the pieces to coat. Let stand, at room temperature, for 15 minutes, turning the pieces once or twice.
Pour off and discard the lime juice, then add the onion, garlic, habanero, thyme, oil, paprika, salt, and pepper. Turn the chicken pieces to coat thoroughly. Let the chicken marinate in this mixture at least 15 minutes and up to 1 to 2 hours. Make sure you refrigerate the chicken if you’re going longer than about 15-20 minutes.
Preheat your grill, setting it up for two-tiered cooking (meaning one side is direct heat and the other is indirect heat). When ready to cook, oil the grill grate. Using a rubber spatula, scrape any bits of onion or garlic off the chicken.
Arrange the pieces, skin side down on the hotter section (direct heat) and cook 3-5 minutes. Move the pieces to the indirect heat section, still skin side down, and cook 5-7 minutes. Flip the chicken pieces and move to the hot (direct heat) section, and cook another 3-5 minutes. Then move them, still skin side up, to the indirect heat section and let them finish cooking through there. Use a meat thermometer to be sure. The whole thing will take anywhere from 16-24 minutes, possibly even longer if your charcoal grill loses heat quickly.
When just cooked through, remove the chicken pieces to a plate and let them rest for 5-10 minutes. Then serve!

Nacho Dogs

Nacho Dogs

Happy Tuesday. Moving sucks.

Enough about me – we should instead talk about combining two comfort/junk food classics into one incredibly tasty meal. This is for sure something to be saved for splurge day. Believe me, it’s worth it.

Which brings me to what I have discovered through my journey of shedding some pounds, and is actually a pretty important point. My new philosophy (one of them anyways) is to spend my calories the way I spend my money. No one would purposely go out and spend their hard-earned money on say, clothes that they found ugly, or that didn’t fit right; or a book you have no desire to read, or a genre of music you know you don’t enjoy. We spend money wisely, on things we know we’ll use and enjoy.

Nacho Dogs

It’s really the same with food. If I’m spending more calories than usual on a meal or snack because I’m allowing a small or occasionally a large splurge, then I’m going to do everything I can to make sure I’ll really enjoy it. Good ingredients, things I know I like, and savoring every bite.

Nacho Dogs

These nacho dogs were worth it. They’re kind of like the Kardashians – a bit over the top, and a bit trashy, but making no apologies. (Speaking of which, please, oh please watch this video if you haven’t seen it. My sides were hurting from the laughter). Unlike the Kardashian’s show though, these hot dogs were extremely enjoyable and good. Like I said, worth every extra calorie. Enjoy!

Nacho Dogs

Source: Bobby Flay’s Barbecue Addiction by Bobby Flay

Ingredients:
4 plum tomatoes
Olive oil
Kosher salt and black pepper, to taste
3 tbs red wine vinegar
1 large chipotle in adobo, minced
3 tbs finely diced red onion
Small handful of cilantro leaves, minced
8 good-quality beef or turkey hot dogs
8 good-quality hot dog buns, split (I used brioche – so delicious)
1 ½ cups grated Monterey Jack cheese
½ cup sliced pickled jalapenos
Guacamole (homemade or good quality store-bought)
Tortilla chips, coarsely crumbled

Directions:
First make the salsa: preheat your indoor or outdoor grill to high for direct grilling. Brush the tomatoes with olive oil and season to taste with salt and pepper. Grill until charred on all sides, about 6 minutes total. Remove the tomatoes from the grill, and let cool enough so you can handle them. Slice in half, scrape out the seeds, and coarsely chop.
In a small bowl, whisk together 2 tbs olive oil, red wine vinegar, minced chipotle, red onion and cilantro. Add the tomatoes and stir to combine. Season to taste with salt and pepper.
Now cook the hot dogs. Grill the hot dogs until golden brown and lightly charred (if you like) on all sides, about 7 minutes total. Remove to a plate, then grill the buns, cut side down, until lightly golden brown and toasted, about 20 seconds.
To assemble this wonderful hot mess: place a hot dog in the bun, then top with cheese, jalapenos, guacamole, salsa, and crumbled tortilla chips. Serve immediately.

Cilantro Jalapeno Limeade

Cilantro Jalapeno Limeade

Welcome to Secret Recipe Club reveal day!! This month I was assigned Steak ‘N Potatoes Kinda Gurl. I can certainly identify with steak and potatoes (who can’t, really?). This lovely food blog is written by Desiree, a grad student at Xavier from Cincinnati OH. She lives with her cute fiancé in a house they just bought, who happens to be her high school sweetheart!

Cilantro Jalapeno Limeade

I *really* enjoyed perusing through Desiree’s blog to try and find something to make for this month. So many wonderful sounding recipes to make here, but I ended up with this beverage because I’d literally never heard of such a limeade! I am incredibly glad I chose what I did – this is unique and completely delicious.

Cilantro Jalapeno Limeade

The flavors are very complex, the heat from the jalapenos builds as you sip, and may I let you in on a little secret? It’s also insanely good spiked with a little silver tequila. 🙂

cilantro jalapeno limeade

I highly recommend this drink. It’s most likely an adults-only (I can’t quite imagine kids flocking to this one, but hey, you never know!) non-alcoholic, non-mocktail (mocktails drive me nuts) party drink. Sometimes you really want a sophisticated beverage without alcohol (says the girl who spiked hers with tequila) and this one really fits the bill. I can’t wait to make a pitcher of this for a summer rooftop party or cook-out!

Cilantro Jalapeno Limeade

Definitely give this one a go and do yourself a favor and check out Steak ‘N Potatoes Kinda Gurl!

Source: Steak ‘N Potatoes Kinda Gurl

Ingredients:
2 and 1/4 cups water
3/8 cup sugar
1/4 cup agave nectar
1/2 cup coarsely chopped cilantro
1/4 cup jalapeno peppers, seeded and chopped (and 2 large jalapenos)
1 tsbp sugar
1/8 tsp salt
3 lime wedges, divided
3/4 cup fresh lime juice (about 3-4 limes)
ice

Directions:
Combine the first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil. Remove from heat; stir in cilantro and jalapeno. Let stand for 30 minutes. Pour jalapeno mixture into a large bowl or leave in pot, cover, and chill for at least 3 hours. I let mine sit overnight.

Combine 1 tbsp sugar and the salt in a shallow dish. Rub rims of 2 glasses with a lime wedge. Dip the rims of the glasses into the sugar/salt mixture.

Strain cilantro and jalapeno mixture through a fine sieve over a bowl, discarding solids. Stir in lime juice. Fill each prepared glass with ice. Add limeade to each glass. Garnish with 2 remaining lime wedges.


Middle Eastern Chicken with Green Harissa #SundaySupper

Middle Eastern Roast Chicken with Green Harissa

Welcome to a special April Fool’s Day edition of Sunday Supper! Seeing as my family or origin were definitely pranksters, April Fool’s Day was quite up our alley. I’ve detailed our shenanigans in this post. However, my childhood experiences didn’t really help me in coming up with a recipe to share today, because things like putting cat food under scrambled eggs, or possibly putting um, “dietary supplements” in brownies, were not what Sunday Supper had in mind.

making green harissa

My first idea was something I randomly pulled on Matt, my English-pea-hating husband, a few years ago. This one is kinda cool: you take thawed frozen, or fresh blanched peas and place them on a pizza dough round with some minced garlic and olive oil. Then cover it with shredded cheese and pepperoni slices. Bake it off, and when you take that bad boy out of the oven, no one sees the peas. It just looks like a pepperoni pizza, so it would be an awesome, perfectly edible recipe to share today! But Matt was somehow less than enthused about repeating that experience (no, I didn’t tell him the peas were there before he took his first bite), so I decided to spare him the misery and brainstorm further.

Middle Eastern Roast Chicken with Green Harissa

I came up with this gem of a recipe, and the April-Fool’s-appropriate part is the green harissa. It looks mostly like pesto, but doesn’t taste a thing like it. It really is harissa paste that happens to be green, so I thought that worked for April Fool’s Day.

And this chicken, plus that homemade harissa, is really outstanding, with those deep, sharp flavors from garlic and za’atar spice blend and the piquant spiciness of the harissa. Fairly easy to pull off, too. So I hope y’all will enjoy it, on April Fool’s or whenever the mood strikes you. And be sure you check out the April Fool’s-worthy dishes my Sunday Supper gang has brought to the table today!

Middle Eastern Roast Chicken with Green Harissa

{One Year Ago: Shaved Asparagus and Spinach Salad; Veal Oscar}
{Two Years Ago: Cajun Crab Cakes with Jalapeno Tartar Sauce; Slow Cooker Refried Beans}

Source: adapted from Week in a Day by Rachael Ray

Ingredients:

CHICKEN:
1 large clove garlic, minced
¼ cup unsalted butter, softened to room temperature
Zest of 1 lemon
Leaves from 1 large sprig of rosemary, minced
1 whole chicken (about 4 lbs.), spatchcocked (also called butterflied)
Kosher salt and black pepper, to taste
Za’atar spice blend
Olive oil, for drizzling

GREEN HARISSA:
1 cup fresh cilantro leaves
1 small bunch of spinach leaves
2 fresh serrano or jalapeno chiles, seeded and rough chopped
1 large garlic clove, peeled and smashed
Juice of ½ a lemon
1 tsp ground cumin
Kosher salt and black pepper
1/3 cup olive oil

Directions:
Preheat your oven to 425 F.
In a small bowl, thoroughly combine the minced garlic, softened butter, lemon zest, and rosemary. Carefully loosen the skin over the chicken breasts and insert the softened butter mixture in between the breast skin and flesh. Season the skin side of the bird generously with salt and pepper, then place the chicken in a baking dish or large cast-iron skillet. Sprinkle liberally with za’atar. Drizzle with olive oil and rub it in to coat the chicken evenly.
Roast the chicken at 425 F for 15 minutes, to crisp up the skin; then lower the oven heat to 350 F and continue roasting until a meat thermometer inserted into the center of a breast reads 165 F, about an hour longer.
Meanwhile, make the harissa. Add the cilantro, spinach, chiles, garlic, lemon juice, cumin, plus salt and pepper to taste to the bowl of your food processor. Process until everything is minced and mostly uniform. With the machine still running, remove the feed tube and stream in the olive oil. Taste for seasoning and adjust as needed. Set aside until time to serve.
Remove the chicken from the oven and sprinkle with a dash more za’atar, then transfer to a cutting board and let rest for a good 5-10 minutes.
Carve the chicken and serve with the harissa.

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Short-Cut Pasta with Broccoli Rabe and Harissa

Short-Cut Pasta with Broccoli Rabe and Harissa

Though in many ways we grew up in very different circumstances, we share one aspect of childhood very much in common: both my husband and I were raised in households with parents who insisted we eat healthfully and get our fair share of vegetables. Not only was there a side serving of veggies present at most dinners, we were both exposed to a nice variety of fruits and vegetables – it wasn’t the same few produce items at every meal. Now, not gonna lie here – both of us as children had a pretty decent laundry list of vegetables we didn’t *want* to eat, but both of our respective parents toed a fairly firm line of “eat it anyway, they’re good for you.”

roasted broccoli rabe

So, you’d think at least one of us would have entered adulthood knowing what broccoli rabe was. Nope. Didn’t happen. It’s only been in the last year or so that we’ve started eating it when its early spring season rolls around. This year we’ve been playing around with the more traditional method of cooking it – boiling it to reduce its inherent bitterness, then sautéing in a cast iron skillet and dousing it with a dressing or sauce. Quite tasty.

short cut pasta with broccoli rabe and harissa

And then I ran across a different method of preparing it in an older issue of Food & Wine – roasting it in the oven. I haven’t ever seen that method for broccoli rabe before (which isn’t to say it’s not out there – like I said above, I’m fairly new to the world of this veggie).

Short-Cut Pasta with Broccoli Rabe and Harissa

But, I was very intrigued to try it, so try it I did, and I found it quite lovely, so I had to share it with you. Broccoli rabe is quite tasty prepared this way, and here’s a plus if you have a smaller kitchen – roasting it in the oven dirties up fewer dishes overall than boiling-then-sautéing will. I will add that you lose less of the bitterness by roasting, but I found it a pleasant bitterness – not at all overpowering, and it played very well with the chewy, mild pasta and the spicy flavors going on in this recipe. Fantastic vegetarian dinner option. Enjoy!

Short-Cut Pasta with Broccoli Rabe and Harissa

{One Year Ago: Shaved Asparagus Pizza; Homemade Pizza Sauce}
{Two Years Ago: Penne alla Puttanesca}

Source: Food & Wine Magazine, August 2013

Ingredients:
1 large bunch of broccoli rabe, ends trimmed
¼ cup olive oil, divided
Kosher salt and black pepper
6 garlic cloves, thinly sliced
1 jalapeno or Fresno chile, stemmed, seeded and thinly sliced
2 tsp harissa
½ tsp smoked paprika
1 lb. short cut pasta, such as gemelli, penne, cavatappi, cavatelli, or whatever you prefer
Grated parmesan cheese, plus more for serving
1 large handful of fresh mint leaves, chopped
1 large handful of fresh flat-leaf parsley leaves, chopped

Directions:
Preheat your oven to 425 F. In a large bowl, toss the broccoli rabe with 2 tbs olive oil plus salt and pepper to taste. Line 2 baking sheets with parchment paper or silpats, then arrange the broccoli rabe on the 2 baking sheets in as even a layer as possible. Roast for 15 minutes, until crisp-tender. Remove to a cutting board and chop into bite-size pieces.
In a large (12-inch) deep skillet, heat the remaining 2 tbs oil over medium heat. Add the garlic, chile and harissa and cook, stirring, for about 2 minutes, until the garlic and chile are tender.
Meanwhile, bring a large pot of water to a boil. Salt it generously, then cook the pasta according to package directions, just to al dente. When done, drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta, cooking water, and about ¼ cup parmesan to the skillet. Cook, stirring, until the pasta is coated in a thick sauce, about 2 minutes. Stir in the mint and parsley, and more cheese if desired. Serve immediately with more cheese for garnish, if preferred.