Sauces and Dressings | MJ's Kitchen

Sauces and Dressings RSS feed for this section

Triple Cranberry Sauce

by mj on December 16, 2011

If you read my previous post – Cranberry Bread – you know I love cranberries with orange. Therefore it shouldn’t be surprising to see that my cranberry sauce is a lot of cranberries with a touch of orange.

Several years ago I tried a Triple Cranberry Sauce that used orange marmalade, orange juice, and orange zest. It was good, but TOO much orange in the sense that it competed with the cranberries. So with that recipe as inspiration, I started experimenting to come up with the perfect cranberry sauce for my and Bobby’s palettes. Well, here it is.

Continue Reading →

Comments { 44 }

New Mexico Green Chile

by mj on September 20, 2011

In this post we’ll be making a traditional New Mexico green chile sauce and take a look at several recipes that use either use the sauce or that use chopped green chile peppers. New Mexico green chile are called by many names – New Mexico chile, Anaheim pepper, California chile, Hatch, Big Jim, Rio Grande and Sandia – to name a few. Unlike poblano and jalapeno pepper, this type of chile pepper has a tough skin; therefore, it is best when roasted and peeled. The resulting roasted chile is remarkable! If you missed Part I - Red or Green? of this series, check it out to see how chile is roasted.

The whole roasted chile can be stuffed with cheese, dipped in a batter and then fried for chile rellenos. Once fried, one could smother the rellenos with green chile sauce or red chile sauce if you prefer. The roasted chiles can also be chopped and used for green chile sauce, green chile stew, salsa, just a bowl of green chile, and many, many more dishes. Last week I shared with you my red chile sauce, so this week I’m sharing my recipe for New Mexico Green Chile Sauce.

Continue Reading →

Comments { 53 }

New Mexico Red Chile

by mj on September 14, 2011

Remember those fresh red chile ristras from Red or Green? It doesn’t take long under the New Mexico sun for them to become dried red chile. Once dry, they can be ground into red chile powder or turned into red chile sauce.

I always go for the red chile sauce. Every year we purchase a bag of dried red chiles or a fresh ristra. The ristra we hang it in the backyard to dry. Once dry, I break off the pods at the stems and make a couple of big batches of red chile sauce. I freeze most of it in small containers for future use, but always reserve about two cups for enchiladas. Below is my recipe for New Mexico Red Chile Sauce. For the heat level, I try to buy “medium” when I have a choice, but most of the time, the only choice is hot – but we like it hot.

Continue Reading →

Comments { 57 }