Chilly means chile

Green-chile stew, Sept. 29, 2012

A pot of leftovers simmers on the stove.

The first pot of green chile stew is in the books for fall 2012.

I bought four bags of the green goodness — two medium, two mild — and got busy in the kitchen last night. There were plenty of leftovers, so you can imagine what we had for lunch on this cool, breezy Sunday.

And it’s a good thing I went with mild at the top end. Hot summers mean hot chile, and these “medium” New Mexico chiles were plenty hot enough, even though I altered my normal recipe to use two cups of mild to one of medium instead of a 50-50 split.

Seriously, I could feel the medium green dissolving my flesh as I peeled and chopped it. A word to the wise.

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12 Responses to “Chilly means chile”

  1. Larry T. Says:

    One big plus for the cooler temps – standing over a hot stove cooking up some tasty stuff is enjoyable rather than a sweaty chore. The wife had a big pot of real Bolognese ragu cooking on Sunday…mmmmmmm! Big red wines taste better too when it’s cool outside, I pulled out a Pio Cesara Barbera d’Alba to go with the ragu. Meanwhile, how ’bout that Giro 2013 route? Looks pretty good to us!

    • Patrick O'Grady Says:

      Man, I love Barbera. One of the first red wines that really got my attention was a Louis Martini Barbera that was so red it was nearly black.

      I have trouble drinking red wine on hot days. I either go for local ale, Provençal rosé or Spanish whites. Now that it’s cooler I’m back into the reds — mostly Côtes du Rhônes. But I’ll have to look into your Pio Cesara.

      • Larry T. Says:

        Even Trader Joe’s has a decent Barbera d’Alba these days. Very versatile vino, goes well with garlicky stuff since the acid content is enough to cleanse the palate. One of my faves available in the USA pretty much everywhere is from Michele Chiarlo. We stay just down the road from his winery near Asti on our Vineyards to the Sea guided tour.

  2. timmymac Says:

    As a reader trapped in New England, I hope you understand how cruel it is for you to post pictures of green chile. Check your chile privilege!

    • Patrick O'Grady Says:

      It’s cruelinary and unusual punishment, to be sure, Tim. I fled Vermont like a rat out of an aqueduct once I experienced what passed for “Mexican” food there.

      Do you have a Whole Foods in your dietary wasteland? Maybe it’s a regional thing, but I’ve seen frozen Hatch green chile at the Bibleburg outlets. Perhaps you need not suffer so.

  3. bromasi Says:

    remind me to never draft you after you ate that.

  4. Andy Bohlmann Says:

    Green chile and beer means it’s cross season.

    You should do a Mad Dog Cook Book…with cartoons, too.

    • Patrick O'Grady Says:

      Andy, I’d get sued by all the real cooks whose recipes I reproduce so lamely. After a long day of making shit up for fun and profit I rarely have any creativity left for the kitchen, so I break out the cookbooks and follow their instructions.

  5. Dale Brigham Says:

    Patrick, I think a cookbook is a capital idea. If I am a guessin’ that you cook like I cook, you start with somebody’s recipe and then “improve” on it as you please. That in of itself is worth a cookbook.

    Do a cookbook, and I will be the first in line to buy one.

    Dale in Missouri

  6. Karen Says:

    YUM–making me hungry. I will try the recipe link–thanks!

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