Tomato Red Chile Jam

Tomato jam with 4 ingredients - tomato, red chile, sugar, lemon juice @mjskitchen #jam #tomato #red #chile

 

This Tomato Red Chile Jam has been my favorite sweet and savory jam for several years now.  I was tempted to keep it to myself but it’s just too good not to share.  It’s not a PB&J jam nor a jam for toast. It’s more of  a jam to eat with crackers, pour over baked brie or use as a marinade.  My favorite use is as a marinade for pork…more on that in a future post.

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Green Chile Recipes – MJ’s Favorites

A collection of New Mexico Green Chile Recipes @mjskitchen #green #chile #recipes

 

Just in case you haven’t already started thinking about getting your New Mexico green chile fix for the year, I thought I would get you started.  Here in New Mexico the roasters are fired up and turning out bags of roasted, succulent green chile.  Down in Hatch the roasters have been busy for weeks, but they just got started up here in Albuquerque.

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Cold Cantaloupe Cucumber Soup

A chilled summer soup with cantaloupe and cucumber, mint and white pepper. #cantaloupe #cold #soup | mjskitchen.com

 

I think everyone will agree that all melons  – watermelon, cantaloupe, honeydew – are best eaten in their prime, when they’re sweet and firm.  But sometimes, you’ll buy a melon that has gone past its prime or one that, you can tell, is just never going to get there. Either the melon is overripe and mushy or under ripe and not very sweet.  When this happen, a chilled soup is a great way to save the melon and actually enjoy it.  My favorite is this Cold Cantaloupe Cucumber Soup.  This soup makes a great starter, a palate cleanser, or a complement to a grilled cheese sandwich.  The sweetness of the cantaloupe is balanced with the spiciness of pickled pepper vinegar and the savory bite of ground white pepper.

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Watermelon Salad with Preserved Lemon

A cool and refreshing watermelon salad with preserved lemon, mint and olives @mjskitchen #watermelon #preserved #lemon

 

Several years ago when Bobby and I were spending a long weekend in Taos, New Mexico, we went to the El Meze Restaurant for dinner. We had a marvelous meal as we always do at the El Meze, but the shining star of the evening was a watermelon salad with preserved lemons.  It was SO good that we went back a couple days later, just so we could have it again.  This second time, I paid extra special attention to the ingredients and flavors because I knew I would want to be able to make this salad at home.

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Chicken Tacos with Green Chile Corn Relish

Tasty tacos with chicken, cheese and green chile corn relish | mjskitchen.com

 

With all of the grilled corn we’ve been eating lately, it’s not surprising to find an ear or two leftover in the refrigerator.  It was a couple of those ears and some of last year’s roasted chile that inspired this Green Chile Corn Relish. I was originally just going to use it as a side dish, but then I got a craving for tacos.  That craving resulted in these quick & easy Chicken Tacos.  Adding the relish to the chicken yielded a delightfully delicious taco with a smoky and spicy flavor.

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Grilled Corn with Red Chile Spice

A spicy and juicy grilled corn with a drizzle of olive oil and some red chile spice mix mjskitchen.com #corn #red #chile

The sweet corn of summer – YUM!  Sweet corn has hit the local markets early this year and it’s been exceptional.  It’s also been relatively cheap; therefore, we’ve been buying a lot of it. There are so many ways to cook corn, but our favorite is to grill it.  Sometimes we’ll leave it wrap in the corn husks and let it steam in the husks; however, we also like it shucked and cooked directly over the flame with a drizzle of olive oil and a generous dusting of a red chile spice blend.  The spices roast along with the corn yielding a spicy and smoky flavor.  This Grilled Corn with Red Chile Spice is about as easy a side as you can make, and, in my book, could be a meal by itself.  Hope you give it a try.

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Quick & Easy Cherry Jam

A quick & easy cherry jam, no pectin, just cherries, sugar and lemon juice | mjkitchen.com

 

Very seldom do I get a special request to make something, but last week Bobby came home with 2 pounds of fresh cherries and asked “Will you make me a cherry jam?”.  How could I refuse?  The 2 pounds gave us enough cherries for a pint of jam, plus a few to snack on.

The recipe below is one of my quick & easy jams.  It makes one jar of cherry jam that is intended to be refrigerated and eaten, not sealed and stored for the winter.  There are three ingredients – cherries, sugar and lemon juice.  The process requires no large pots of boiling jars and lids, and only about 20 minutes of stirring.  The most time consuming part is pitting the cherries.  The result of about 45 minutes of work? … a pint of cherry heaven!

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Bean and Red Mole’ Pizza

A simple pizza made on a flour tortilla and topped with beans and a spicy mole' sauce | mjskitchen.com

After making the New Mexico Red Chile Molé that I shared with you last week, I used it in a few new dishes before freezing the leftovers.  This Bean and Red Molé Pizza was one of those dishes.  It is a variation of a Mexican-style pizza that I usually make with red chile sauce.  The molé completely changed the flavor of the pizza making it a totally different experience and just as delicious.

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New Mexico Red Chile Mole’

A red mole' sauce made with New Mexico red chile, pecans, pistachios and an assortment of spices. | mjskitchen.com

 

A few weeks ago a friend and I took a cooking class at the Santa Fe Culinary Academy.  The class was on molé and was taught by Chef Fernando Olea, a well-known Santa Fe chef, originally from Mexico City.  The class was a demonstration of Chef Olea making his family recipe for Molé Poblano while engaging the class in a discussion on the different types of molés and the endless variety of ingredients.  Chef Olea encouraged us to create our own family recipe for molé, addressing our own tastes and using local ingredients.  Chef Olea was so inspiring, that when I got home, I did just that.  The main ingredients in the New Mexico Red Chile Molé recipe below are mostly local, New Mexico ingredients. The primary chile is dried New Mexico red which gives it more of a red color than the dark chocolate color that one might get from a combination of other dried chiles such as pasilla, mulato, and ancho.

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