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Gochujang (Korean Chili Paste) Deviled Eggs

A spicy deviled egg seasoned with gochujang, Korean chili paste | mjskitchen.com

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These gochujang deviled eggs were greatly influenced by my European chile sister. Last year my chile sister – Sissi from With a Glass – introduced me to aji panca chile.  This year she has introduced me to gochujang, a Korean Chili Paste.  I’d heard of gochujang many times and have seen it used in several recipes, but never sought it out. Upon receiving a generous sized tub of gochujang along with some Korean chili powder, what choice did I have but to start using it.  It is chile afterall. 🙂

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Spicy Smashed Potato Salad

Smashed potato salad made with creamy mashed potatoes and smashed, along with a few savory, sweet and spicy ingredients. | mjskitchen.com

 

Whenever Bobby and I drive through Texas, our route usually takes us through Post, Texas, a one – stoplight town, about an hour south of Lubbock.  If we arrive around breakfast or lunch we usually eat at George’s Family Restaurant, a little cafe’ with good food, service, and prices.  The last time we stopped it was for a late lunch.  We each ordered barbecue which came with a side of potato salad, a creamy potato salad made with a combination of mashed and chunky potatoes, a minimal amount of mayonnaise and other ingredients, and lots and lots of flavor.  We both loved it so much, I just had to give it a go.  This Spicy Smashed Potato Salad isn’t exactly like George’s, but it sure is GOOOOOOOOD, and it’s got a bit of a kick to it, something not included in the original.

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How to Make Red Chile Corn Tortillas

How to make red chile corn tortillas #tortillas | mjskitchen.com

After years of frustration trying to find corn tortillas that don’t fall apart when steamed or dipped in sauce, I started making my own.  I tried several methods that worked o.k., but it wasn’t until I tried the method that I found in one of my favorite cookbooks Gran Cocina Latina, that I was able to consistently turn out great tortillas.  I usually make regular corn tortillas, but it’s fun changing them up a bit and making flavored tortillas like these red chile corn tortillas.  The method and the recipes are basically the same. The only difference is that you substitute some of the water with red chile sauce.  The outcome is a beautiful red tortilla with a red chile flavor and a little spiciness in every bite.

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Olive Brine Hot Pepper Sauce

Pepper sauce made with Pimenta Reaper Peppers and olive brine #hot #Sauce @mjskitchen

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Last fall my friends from Fords Fiery Foods and Plants sent me some antep aci dolma peppers and Pimenta Reaper Peppers.  If you remember, I made red chile cheese tamales with the antep aci dolmas, but kept you hanging on the reapers. The reapers were smokin’ HOT making them ideal for either a hot sauce or a pepper sauce.  I tried both.  With half of them, I attempted to make a fermented hot sauce like Tabasco.  Unfortunately, it didn’t work.  However, with the other half of the peppers, I made an olive brine hot pepper sauce which, was not only remarkably easy to make, but uniquely delicious! This hot pepper sauce has the heat and the flavor from the pimenta reapers complemented by the salty flavor of green olive brine.  However, as with most hot pepper sauces, any smokin’ hot chile pepper that you like would work.

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Savory Navy Beans with a Touch of Heat

Navy beans cooked with vegetables, herbs and a touch of spice. #beans #navy @mjskitchen

 

When it comes to white beans, navy beans are our favorite.  In comparison to the Great Northern and Cannellini, navy beans cook faster, have a creamier texture (IMO), and work with a lot of different flavors. Navy beans are normally used in baked beans, but for this recipe, I went for a more savory navy bean with hint of heat.

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Chicken Mole

Chicken Mole- Chicken smothered in New Mexico red mole sauce. #mole #chicken | mjskitchen.com

 

Back in June you were introduced to my New Mexico Red Mole, a spicy, rich sauce made with three types of chiles, pecans, pistachios, several different spices, chocolate, and a few other interesting ingredients.  The mole recipe makes over 12 cups; therefore, much of it can be frozen in 2-cup containers for future dishes like this succulent chicken mole – pieces of chicken smothered and simmered in mole sauce.

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Black Bean Chili over Sweet Potato

A vegetarian Black Bean Chili served over sweet potato #chili #vegetarian #blackbean @mjskitchen

 

This black bean chili recipe is one of my pre-computer recipes that I’ve been playing around with since the early 90’s.  It’s a vegan black bean chili, but if you don’t mind a little cheese, a topping of feta is a great finishing touch.  You can serve this chili over rice (brown rice is best) or polenta, or with buttermilk cornbread or tortillas.  But our favorite way is to serve it over sweet potato.  The sweetness of the sweet potato is the perfect complement for the richness and spiciness of the chili.

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Roasted Fennel Salad with Cranberry Balsamic

A delightful fennel salad of roasted fennel,feta, pomegranate seeds, sprouts, and a drizzle of cranberry balsamic #fennel #salad @mjskitchen mjskitchen.com

Inspiration for a new recipe can come in different forms and from different sources, which is the case with this fennel salad.  Back in August I saw Soni’s Food Indian Spice Roasted Fennel and pinned it as a reminder to make it one day.  Then a few weeks ago when I dropped into the Santa Fe Olive Oil & Balsamic Company for a purchase and a tasting, I was asked if I would create a recipe and write a post on one of its products – specifically its Cranberry Balsamic vinegar.  After tasting this awesome balsamic and going through several different ideas for a recipe, I lit upon the marriage of Soni’s roasted fennel with the cranberry balsamic and thus this Roasted Fennel Salad with Cranberry Balsamic was born.

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Red Chile Cheese Tamales

Red Chile Cheese Tamales #tamales mjskitchen.com

 

A mix of spicy red chiles, onion, garlic, and cheese give these vegetarian Red Chile Cheese Tamales a savory, chile sweet and spicy flavor that make truly killer tamales.  The flavor and texture of these tamales are so good that no sauce, salsa, or toppings are needed.

When I first started making these red chile cheese tamales, I used roasted fresh New Mexico red chile and Parrano cheese.  Recently I used Turkish antep aci dolma peppers (peppers in bowl) that I received from my friends at Fords Fiery Foods and Plants. These peppers paired with cheddar cheddar yield a more exotic tamale’, richer and a little sweeter than the New Mexico reds which have a fruity and more earthy flavor.

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