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Pumpkin Beer Cheese Soup

Pumpkin Beer Cheese soup with Zamorano and Parrano cheese | mjskitchen.com

 

This Pumpkin Beer Cheese Soup was inspired by my Conversation with a Cheesemonger (Derrick Sanders).  During this conversation I asked Derrick for a cheese that could be used as a topping on my Roasted Pumpkin and Red Chile Soup, a sweet and savory, spicy soup.  After looking at the recipe, he recommended a “hard, salty grating cheese: Piave, Parrano, Podda, Capra sarda, and Zamorano.”  All of these cheeses sounded so good, and gave me the inspiration to start from scratch and come up with another pumpkin soup that was still sweet, savory and spicy, but also, deliciously cheesy.

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Roasted Red Chile Spread

Roasted red chile spread - use as a sandwich spread, for pasta, seasoning for soups and other dishes | mjskitchen.com #redchile

 

It’s October which brings about the last of the green chile season but the beginning of the short, and oh so sweet, fresh red chile season.  Toward the end of chile season, farmers let some of the green chile stay on the bushes allowing them to turn red.  When the red chile is picked, it is either strung into ristras or sold just like green chile. Here in my area of New Mexico, the amount of fresh red chile sold at the market is limited, so one needs to keep a careful eye out for its arrival and buy it quickly. It will be gone within a couple of weeks.  Normally, mild, medium, and hot chile are all available, but this year I could only find hot and mild. The mild was quite mild, but was still meaty with that amazing roasted red chile flavor; and the hot…same sweet flavor, but HOT.  If you haven’t tried roasted red chile, then it’s something you need to try.  There’s really nothing like it.

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Pico de Gallo with Pickled Peppers and Chipotle

 with pickled peppers and chipotle flakes | mjskitchen.com #salsa

 

Last week I showed you how to make Quick and Easy Pickled Peppers.  This week a few of those pickled peppers came together with some fresh garden tomatoes and chipotle flakes to make a delightfully tasty pico de gallo.  Bobby and I have eaten three batches of this in the past few days because it’s so addicting and we wanted to get the seasoning just right.  Lucky us. :)

Pico de Gallo with Pickled Peppers can be used as a dip or a topping for tacos, tostadas, burritos or a nice bowl of pinto beans.

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Quick and Easy Pickled Peppers

Guero and red cherry chile peppers | mjskitchen.com

 

After the pesky racoons ravaged my chile plants back in June, I did manage to find a few lonely plants tucked away in the sale section of the nursery.  Even though it was late in the season, I still planted them and now, in September, I’m getting some peppers.  YAY!  My first picking yielded a few guero chiles (yellow hot or caribe) and three red cherry chiles. It wasn’t much, but it’s something.  So what did I do with these beauties?  I made some pickled peppers!

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Green Chile Crab Cakes with Horseradish Sauce

Easy crab cakes with roasted green chile and horseradish sauce | mjskitchen.com

 

Crab cakes are one of those foods that can range in texture from a dry, crumbly cake of mostly bread crumbs to a very soft mass of mayonnaise and crab meat – and I think I’ve had them all. Even though I make crab cakes at home, I still order them if they are on the menu because I love crab cakes! I was so disappointed with some cakes that I ordered the other night (they were the soft mass I referred to) that I had to come home and make mine just as a reminder of how good crab cakes could be.

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Hash Brown Cakes with Andouille Sausage

Hash Brown Cakes with Andouille sausage and red chile pepper flakes. mjskitchen.com

 

There are potato cakes and then there are hash brown cakes.  Hash brown cakes are made with grated, uncooked potatoes, where as potato cakes are made with mashed potatoes.  My preference – hash brown cakes – any day of the week.  The Hash Brown Cakes that I’m dishing up today have it all.  They have andouille sausage, some diced vegetables, Pecorino Romano, and last, but not least, a very special red chile flake all the way from Turkey.  Serve these cakes with a vegetable side, some pinto beans or top with a fried egg for a complete meal.  See the Kitchen Notes for more side suggestions.

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Lemon Garlic Asparagus

Asparagus Salad with a Preserved lemon Garlic Salad dressing mjskitchen.com @MJsKitchen

 

Asparagus – what a glorious vegetable!!  Of all the spring vegetables, I have to say it’s my favorite.  Last year, I shared Simply Asparagus,  which is just that – steamed asparagus tossed with a touch of fat and seasoned with salt, pepper and an herb.  This year, I’m sharing my Lemon Garlic Asparagus which makes a delicious cold salad, hot side, or party platter.  As with many asparagus recipes, you can whip this one up in less than 20 minutes.

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Aloo Paratha/Aloo ka Paratha: Potato stuffed flat bread

Indian flatbread stuffed with a spicy potato mixture by Zesty South Indian Kitchen mjskitchen.com

 

Bet some of you are probably thinking – Is MJ taking on Indian Cuisine?.  NO!  I’m going to leave that to the experts, and the expert that made these beautiful parathas (Indian flatbreads) is the lovely Swathi of the Zesty South Indian Kitchen.  I first introduced Swathi to you about a year ago when she asked me to share my Southwestern Pileup on her site.  Now she is doing me the great favor of sharing one of her authentic Indian recipes on my site.  Swathi is from Trivandrum Kerala, India, and currently living in Texas. Her Ph.D. studies in Microbiology allowed her to work in Japan, Sweden and the United States.  As a result of this worldwide exposure, she has a love of ALL foods and her site is full of delicious recipes from all around the world.  For this post I asked her to share a traditional Indian recipe and I was so thrilled when I saw these gorgeous pictures of paratha!!!  I love paratha and am thrilled that she is sharing this recipe you.  I hope you enjoy.

It’s all yours Swathi!
 
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30+ Recipes Using Preserved Lemons

A host of recipes that used preserved lemons mjskitchen.com

 

Do you have a jar of preserved lemons sitting in the refrigerator feeling ignored?  Well, it’s time to quit ignoring it and put those lemons to use.  If you don’t have any preserved lemons, do not fret – one of the following recipes tells you how to make a small batch in just 24 hours.  Following are at least 30 luscious recipes that take advantage of the unique and absolutely divine flavor of preserved lemons.

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