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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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Spicy Mint Pesto with Grilled Lamb Chops

Mint Pesto with Lime and Red Chile Flakes | mjskitchen.com

 

From the title of this post and the pictures, you’ve probably figured out that this post is more about the mint pesto than the lamb.  I could just sit and eat this Spicy Mint Pesto with a spoon.  To heck with the lamb chops. :) Not really, we do love lamb chops and get some great ones at Costco.  Bobby always grills them and then I make a simple little sauce to go with them.   During the summer when my spearmint goes bonkers, as mint always does, I love making this spicy mint pesto, which, as all lamb lovers know, mint is a great complement to lamb.

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Smothered In Red Chile Sauce

Smothered in Red - A collection of dishes smothered in New Mexico red chile sauce @MJsKitchen

Every fall we buy either a ristra or a sack of dried red chiles and then use them throughout the year for New Mexico red chile sauce, chile paste, chile infused oils, or to season soups or casseroles. In the early summer I try to use up any remaining pods by making a huge batch of red chile sauce. So with so much sauce now sitting in the freezer, I thought I would gather up a bunch of recipes that use red chile sauce and share them with you in one post.

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Red Chile Sauce from Powder

Red Chile Sauce made from chile powder mjskitchen.com @MJsKitchen

 

My usual red chile sauce is made from New Mexico dried red chiles pods, but every once in a while a reader asks about chile sauce made from red chile powder. So today I’m sharing a recipe for red chile sauce made from red chile powder.  The red chile powder I use is from New Mexico of course; however, this recipe can be used for just about any type of red chile powder. (See Kitchen Notes)  The three sauces you see in the picture below are from three different chile powders:

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Green Chile Salad Dressing with an Apple Salad

Apple, celery, and radish salad with a Green chile dressing. mjskitchen.com

 

Before we talk about this Green Chile Salad Dressing and the Apple Salad, let’s talk about homemade salad dressing.  Salad dressings are the easiest things to make from scratch and dressings made at home are so much better than what you pay $5 a bottle for at the grocer, plus you can control what goes in them.  All you need in your pantry are a few different types of vinegars, a couple of good oils, some herbs and spices.  Other possible ingredients include mustard, mayonnaise, horseradish, buttermilk, yogurt, and my favorites – lemon and lime juice.  In Kitchen Notes you’ll find the “rules” I follow for making salad dressings.

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Chicken and Vegetables Smothered in Chile de Arbol Pecan Sauce

Chicken and vegetables smothered in a chile de arbol pecan sauce and served over rice. mjskitchen.com @MJsKitchen

 

As promised in my last post, I’m sharing my recipe for Chicken and Vegetables smothered in Chile de Arbol Pecan Sauce.  This dish is a complete meal and, if you’ve already made the sauce, it is a relatively quick and easy meal to throw together.  Even through the sauce takes less than 30 minutes to make, I usually make it on the weekend,  then all I have to do when I’m ready to make this meal, is chop, sauté and heat through. When I feel like a meatless meal, I leave out the chicken and just add larger amounts of the vegetables.  It’s all good!

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Apple, Carrot, and Pecan Slaw with Curry Dressing

Slaw with apples, cabbage, carrots, toasted pecans seasoned with masala spice. mjskitchen.com

 

Whenever I buy a head a cabbage, I can usually get 2 to 3 meals from it, making a head of cabbage a very economical little vegetable.  Last week’s cabbage was used for my Sausage with Cabbage and Onion and two different side salads, one of the salads being this Apple, Carrot, and Pecan Slaw with a light dressing seasoned with a curry spice blend.  It’s a nice side for a pork or chicken entree or alone as a light lunch.  It has just a few ingredients and comes together in less than 20 minutes.

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Red Chile Pumpkin Sauce

Red Chile Pumpkin Sauce

This red chile pumpkin sauce can be used for enchiladas, tacos, burritos, or for whatever your heart desires.

 

This Red Chile Pumpkin Sauce sauce combines the spicy and unique flavor of dried New Mexico red chiles with the flavor and a little bit of the texture of pumpkin purée.  Not only is this sauce just downright delicious, but it is a great solution to toning down the heat in a red chile sauce.  You get all of the flavor of a traditional New Mexico red chile sauce, but not the mouth-burning heat that can come with it, especially if you are using HOT or Extra HOT chiles.

I’ve had several inquiries as to how to make a red chile sauce “less hot” and my typical answer is to add honey, 1 tsp. at a time.  But the problem with adding honey is, if you add too much, then you end up with a sweet sauce that can ruin a good batch of enchiladas.  This chile-pumpkin sauce is definitely the solution.

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Chile Pequin Pepper Sauce

A quick and easy pepper sauce made with chile pequin

 

It’s the first of October and it’s getting chilly here, so this year’s green chile crop is just about over. I roasted my last batch yesterday. :( Any chile peppers still on the plants are turning red and even they are almost gone.  However, the smaller chiles, like chile pequin (above), jalapeno, and chile de arbol, are still quite plentiful which is a good thing because I recently discovered that I’m totally out of pepper sauce.  Everybody’s gotta have a pepper sauce to finish off dishes like black-eyed peas, pinto beans, greens, stews, and succotash.  Just sprinkle a few or a lot of drops/dashes on top of each serving for some flavored spice, just like you would use Tabasco.

My mother taught me how to make pepper sauce when I was a kid and I’ve been using her method ever since.  It’s easy, it’s good, and you can use any type of hot, fresh pepper – chile pequin, chile de arbol, Thai chiles, jalapeno – any hot, small chile pepper.  When I went to the market to get some chiles, it had a bunch of chile pequin. So there you go – chile pequin pepper sauce it is.  To make this sauce all you need are peppers, vinegar, salt and a bottle.  Can’t get much easier than that.  Make it now and it will be ready in a couple of weeks to use on fall greens.  By the time you’re making those black-eyed peas on New Years Day, you’ll have a really nice, hot pepper sauce.  Put it in the refrigerator and it will keep indefinitely.

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