Serve this dish as a side or an entree! It's Hatch chile season! From mid-August through late September, the New Mexico valley is busy ending their harvest of these unique pepper grown only in the land of Enchantment. I anxiously wait outside grocery stores to get my batch and have them prepared in giant cylindrical roasters that are turned by hand. The crackling and aroma of these is unique chile peppers only comes around once a year and is eagerly awaited by Hatch Chile fanatics like myself. The first dish I tend to prepare with Hatch chile is potatoes. Potatoes pair perfectly with Hatch because it tames down the pepper's heat and bring out the smokiness in the dish. If you love cheese, sprinkle some atop your Hatch potatoes to make extra yummy! Enjoy!
4 Hatch chiles
2 large Yukon potatoes, chopped in small cubes
1/2 onion, chopped
3 tablespoons canola oil
2 large Roma Tomatoes, chopped
salt to taste
pepper to taste
mozzarella cheese (optional)
Related: 21 zesty Mexican recipes that'll impress your
- Disney Spoonful | Shine Food – Wed, Aug 28, 2013 6:16 PM EDT
Serve this dish as a side or an entree! It's Hatch chile season! From mid-August through late September, the New Mexico valley is busy ending their harvest of these unique pepper grown only in the land of Enchantment. I anxiously wait outside grocery stores to get my batch and have them prepared in giant cylindrical roasters that are turned by hand. The crackling and aroma of these is unique chile peppers only comes around once a year and is eagerly awaited by Hatch Chile fanatics like myself. The first dish I tend to prepare with Hatch chile is potatoes. Potatoes pair perfectly with Hatch because it tames down the pepper's heat and bring out the smokiness in the dish. If you love cheese, sprinkle some atop your Hatch potatoes to make extra yummy! Enjoy!Read More »from That’s What I’m Talking A-Sprout! Whip Up Hatch Chile Potatoes
- Food52 | Shine Food – Wed, Aug 28, 2013 6:10 PM EDT
Surreal as it may seem, it's officially the final week of summer. The season has flown by and hopefully you were able to take advantage of all the lovely ingredients summer has to offer. And if not, you still have time. This week's Dinner Tonight takes summer's top offerings and turns them into an easy dinner that gives the season the delicious goodbye it deserves. A hearty seafood stew and some grilled corn with basil butter are two appropriate ways to send summer off with a last hurrah. But it's not really goodbye -- it's more of a see ya later. Thank goodness.
1/3 cup extra virgin olive oilRead More »from Dinner Tonight: Seafood Stew + Grilled Corn with Basil Butter
4 crushed garlic cloves
6 peeled and seeded roma tomatoes cut into thin strips
1 cup homemade fish stock, purchased seafood stock or clam juice
1/2 cup dry white wine
1 pound skinned saltwater fish filets (snapper, sole, halibut, cod) cut into 2 inch chunks
16 large peeled and deveined raw shrimp
16 sea scallops
Labor Day dinner with all the fixin's –– it's the last, delicious meal of summer and the stuff James and I dream of. Too bad we can't agree on what to cook and the dinnertime drama sticks us with boring grilled chicken every time. (Please tell me we're not the only ones this happens to…)Read More »from The Labor Day Meal that Will Leave Everyone Happy
When you stick a self-taught cookbook author and a classically-trained fancy chef in the same kitchen –– in the same marriage –– there's bound to be a supper stand-off or two. I want light proteins and bright flavors, James isn't happy without his pork or steak fix and, by now, our 4 year-old is begging us to make a kitchen compromise. Is there a meal to please both palates and restore marital harmony? Hell yes.
A late-summer Mexican feast with light, healthful, marinades, salsas, salads and salt rubs that lean heavily on spices and cilantro –– and go easy on saturated fats –– bridge the great dinnertime divide. Big, bold flavors equal big smiles. And the best part? You can cook nearly the entire meal
- Country Living | Shine Food – Wed, Aug 28, 2013 5:32 PM EDT
These Guilt-Free Margaritas skip sugary triple sec, instead gaining its flavor from fresh lime juice, agave syrup, orange zest, and mint-for a savings of 80 calories per cocktail.
IngredientsRead More »from Guilt-Free Margaritas with Way Less Sugar – and Only 80 Calories
• Juice of 15 limes (about 2 cups)
• 1 cup(s) anejo tequila
• 1/3 cup(s) dark agave syrup (see note)
• 1/4 teaspoon(s) dark agave syrup (see note), for glass rims
• 6 strip(s) orange zest
• 12 fresh mint leaves, finely chopped
• 1/2 teaspoon(s) sea salt
• 34 ice cubes
Plus: 17 Lightened-Up Versions of Your Favorite Recipes »
1. In a large pitcher, combine lime juice, tequila, and agave syrup. Rub each old-fashioned glass rim with 1 orange zest strip, then place zest in glass. Put 1/4 teaspoon agave in a small bowl, and combine mint and salt on a small plate. Dip your finger in syrup and rub along glass rims. Dip glasses in mint-salt mixture to coat rims. Put 4 ice cubes in each glass.
2. Place 5 ice cubes in a cocktail shaker. Pour half the lime-tequila
POPSUGAR FoodSource: 7 Quick Apple Snacks
If you crave crisp apples for an afternoon snack, why not kick it up a notch and nosh on these quick apple snacks, which take mere minutes to prepare? We've included classic pairings, like cheddar cheese, and some that are a bit more novel (Biscoff spread, anyone?). Take a look!
- Tahini and Honey: Buttery tahini complements both green and red apples. Depending on how sweet the apples are, try drizzling the combination with clover or honeysuckle honey.
- Soft Cheeses: Brie and triple cream cheeses spread like butter atop apple wedges.
- Biscoff Spread: Be forewarned: Biscoff is the new Nutella, and it's incredibly addictive. The spread, made from the famous cookies, tastes like creamy gingerbread. A jar of this stuff goes fast, particularly when paired with sweet, crunchy Jonagold apples.
- Turkey Slices: Turkey and Granny Smith apples are an intriguing sandwich pairing. Between meals, skip the bread and cut the apple in round slices for a solid,
- HowAboutWe | Shine Food – Wed, Aug 28, 2013 5:09 PM EDT
Alert: Starbucks Is Secretly Serving Pumpkin Spice Lattes Today (If You Know The Code)A lot of things are better in the Fall: Boyfriends. Girlfriends. Lattes.Read More »from Alert: Starbucks is Secretly Serving Pumpkin Spice Lattes Today (If You Know the Code)
We may still be on the wrong side of Labor Day, but if you really want to impress your date, you can surprise him or her with a Pumpkin Spice Latte this very afternoon.
According to various blog/Facebook statuses/GChat conversations, Starbucks baristas will serve you a pumpkin spice latte if you use the code "PSL 10," even though the drink isn't scheduled to be official for sale until September 3rd.
In other words, if you go to Starbucks and try to order a Pumpkin Spice Latte, you will get refused. But if you use the secret code, you get a PSL and your Fall-loving, caffeine starved date will be crazy impressed.
A move like this will be sure to make your summer fling last all Autumn long.
[via Carson Griffith]
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POPSUGAR FoodSource: 6 Books That Delve Deep Into What We Eat
Perhaps you already frequent your neighborhood farmers market for the freshest seasonal produce and humanely raised organic meat. But have you taken the time to assess the reasoning (aside from taste) behind these lifestyle choices? Keep reading for our favorite picks for educating oneself on the politics of the plate.
- Tomatoland: Ever wondered why modern supermarket tomatoes pale in comparison to their robustly flavored farmers market counterparts? In Tomatoland ($20), author Barry Estabrook examines that, as well as expands on his James Beard Award-winning article "The Price of Tomatoes," detailing the horrifying human and environmental cost of today's tomato farming industry. Spoiler alert: Estabrook reveals that some workers are literally enslaved by their employers.
- Farm City: Do you support the local sustainable food movement but find it at times a bit too precious and preachy? Dive in to Farm City ($17), Novella
- Disney Spoonful | Shine Food – Wed, Aug 28, 2013 4:14 PM EDT
Fresh and fantastic! I don't know about you, but by the end of summer, I'm always looking for creative ways to entice my children to eat the abundance of zucchini that is coming out of the garden. This rustic tart, with its rich and cheesy filling, might just be the solution. A crostata isn't meant to be perfect, so let the kids help make the filling and fold up the crust around the edges. It tastes wonderful fresh out of the oven, but it is also fantastic at room temperature. So you can take it along to a holiday party, pot-luck or picnic this weekend.Read More »from Work It! Serve This Zucchini Crostata at Your Labor Day Weekend Party
1 refrigerated (roll-out) pie crust
1 large zucchini, thinly sliced
1 teaspoon salt, divided
2 tablespoons olive oil
1 teaspoon bottled, minced garlic
1/2 cup ricotta cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 teaspoon pepper
1 teaspoon lemon zest
1 egg yolk mixed with 1 teaspoon of water
1 teaspoon fresh thyme leaves, optional
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Your corn is more than just the sum of its kernels.
All summer, you've likely been stripping your corn of its kernels, eating them typewriter-style or slicing them off, raw, to throw together a last-minute salad. Maybe you've grilled them or broiled them or doused them in butter.
But what have you been doing with the rest of your corn? Likely, throwing it away. Let's change that.
Your cobs, husks, and silks are still of value to you after they've kept your precious kernels safe on their journey from a field to your table. They can add flavor to your soups, wrap your tamales, cure what ails you, or make your garden's soil richer.
Your most obvious, hands-off option is the closest compost bin This year's husks will turn into next year's herb garden -- which you can then mix into butter and spread on your corn. It's theRead More »from How to Use a Whole Ear of Corn
Do I Really Have To Do That? questions in the comments and they shall be answered, saving us all a lot of needless trouble.There are certain labor-intensive recipe phrases that can make the most diligent cook roll her eyes. "Do I really have to do that?" we wonder. Leave your
A salt by any name is still nearly 100 percent NaCl sodium chloride, but picking which salt to sprinkle feels a little like being Goldilocks: this grain's too small, this one's too big. Pair a salt with its perfect match, though, and you'll find the one that's just right.Read More »from Using Kosher Salt: Do I Really Have to Do That?
The name's a little confusing. Kosher salt, really called koshering salt, is named such because it's used in the meat koshering process to remove surface blood, not because it's made according to the Torah's guidelines for kosher food (nearly all salt is kosher). Chefs love kosher salt because of it's pinchability (handling the salt directly gives you more control when seasoning a dish) and a clean, pure flavor. In a blind taste test
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