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Grits with Red Chile and Cheese

Grits with red chile paste, roasted red chile and cheese | mjskitchen.com

 

As many of you already know, grits and chile is one of my all time favorite breakfasts.  At least once a week I’m cooking up a pot of grits and in the cooler months, we could be eating them 2 to 3 times a week.  With all of the great chiles out there it is pretty easy to keep our grits exciting by changing up the flavor with different chiles and cheese.  In previous years, I’ve shared my chipotle, feta and grits and my grits and green chile.  Now it’s time for Grits with Red Chile and Cheese.  These grits are just as easy to make as all of the others and can be made in less than 20 minutes; however, you do need some kind of red chile paste and either some roasted red chile or roasted red bell peppers.

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Thai Green Curry Shrimp

A quick and easy Thai Shrimp Curry with green curry paste | @MJsKitchen

Most of the time when we get a craving for Thai food we go out to eat.  However, this Thai Green Curry Shrimp dish is the exception.  I found a basic Thai Shrimp Curry recipe years ago in Bon Appetit (Feb 2008).  I loved the “base” of the dish (the coconut milk, broth, and Thai flavorings), but I wanted more vegetables. The Bon Appetit recipe only uses onion and tomato, and I’m not a fan of tomato in my curry dishes, especially green curries. So as you can see here, I’ve changed it up a bit.

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New Mexico Carne Adovada (Pork Marinated in Red Chile)

New Mexico carne adovada or pork marinated and slow-cooked in red chile | mjskitchen

I thought I would start the new year off with the most requested recipe of 2014 – Carne Adovada, pork marinated in New Mexico red chile – a relatively simple dish to make.  It takes about an hour’s worth of work on day 1, then a long braise on day 2.  Bobby and I made this for Christmas Day along with Green Chile, Corn, and Mushroom Tamales, roasted red chile tamales and a citrus salad. There was a lot of “Christmas” in this house with all of the red and green!

New Mexico carne adovada is a very meaty dish consisting of chunks of pork shoulder marinated for about 24 hours in a red chile sauce, then slow cooked in the oven for 2 to 4 hours depending on oven temperature and the amount of pork. This process yields tender pieces of pork that easily pull apart with a fork and that melt in your mouth, releasing the spicy, earthy goodness of New Mexico’s red chile.

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Stacked Crepes with Chicken and Red and Green Chile (Christmas)

Stacked Crepes with Christmas chile (red and green) | mjskitchen.com

 

If you’ve ever been to New Mexico or have been following my website for a couple of years, you are probably familiar with the question “Red or Green?”.  If not, then let me briefly explain. When you place an order in a New Mexican restaurant you will most likely be asked “Red or Green?”… red chile or green chile.  Of course your answer could be either one of these, but there is actually a third answer … “Christmas”. When you order Christmas you get both red and green chile.  Therefore, in the spirit of the holiday season, I thought I would make a Christmas Pathiri (stacked crepes with red and green chile).

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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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Black Bean Mole’

Black beans cooked with a deconstructed black mole | mjskitchen.com

 

The first time I tasted Oaxacan Black Molé (Molé Negro) was about 30 years ago when I had the privilege of eating Molé Negro Chicken made by a Oaxacan immigrant. Each bite produced a flavor sensation that I still relish to this day.  Years later I found a recipe for Oaxacan Black Molé in Diana Kennedy’s Book, The Art of Mexican Cooking and decided to give it a try. The result was heavenly but it took many hours of work and 2 days.  So when I decided that I wanted to make this Black Bean Molé dish I chose to make a deconstructed molé instead of making the sauce separately.  It saved quite a bit of time and simplified the process tremendously.

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Refrigerator Chicken and Vegetable Soup

How to make Chicken and Vegetable Soup from what you have in the refrigerator |mjskitchen.com

 

Do you ever find a refrigerator full of a little of this and a little of that?  Well, this happens to me 2 to 3 times a month.  Once the refrigerator gets to this point, it’s time to make a pasta or soup.  This week the ingredients screamed SOUP.  This Chicken and Vegetable Soup was made using the last of a roasted chicken from which we had already had two meals, some leftover green beans, and fingerling potatoes, and few other fresh vegetables I had in the fridge.

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A Collection of Kabocha Squash Recipes

A Collection of Kabocha Squash Recipes | mjskitchen.com

Kabocha Squash, also referred to as Japanese squash, is my favorite winter squash.  It is a touch sweeter than most winter squash, and to me, has a creamier texture, making it the perfect squash for a creamy winter soup.  It roasts beautifully, using the same method as you would a pumpkin or butternut squash, but it does have a couple of differences. First of all, it’s one hard squash to cut open.  You need a big knife and a strong arm.  Secondly, the peel is edible which, for some recipes, is a good thing since this a very difficult squash to peel.

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Posole’ with Italian Sausage and Kale

Posole' with an Italian twist - Fresh posole', Italian sausage, tomatoes, and Kale | mjskitchen.com #posole #kale #recipe

 

Accepting the end of summer is very hard for me, but last week when the night time temperatures dropped into the 40s, I had to relent. Visions of soup started popping into my head and pictures of posole’ started popping up on the internet.  With every picture my craving for posole’ increased and finally increased to the point where I succumbed to the craving.  I knew I had some posole’ in the freezer, so using other ingredients on hand, I threw together this soup which we’ll call a Mexican-Italian fusion of posole’, Italian sausage and kale.  I wasn’t quite sure if it was going to work, but it did.  Bobby, who is as picky about his posole’ as I am, loved it! The depth of flavor in this soup keeps going and going and going, and the richness of the soup stock … well, just look at it.  I could drink the stock and make a meal out it.

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