23 chile spoon Recipes

cornmeal, salt, baking soda, milk, vegetable oil, eggs, beaten, cream-style corn, chopped mild green chiles, drained, shredded monterey jack cheese

extra-virgin olive oil, red wine vinegar, garlic, minced, fresh jalapeno chile, stemmed, seeded, and minced, oregano leaves, chopped, flat-leaf parsley leaves, chopped, salt, queso fresco (fresh mexican cheese) or mild feta, crumbled, romaine lettuce hearts, separated into leaves

mexican cornbread mix, eggs, beaten, butter, melted, sharp cheddar cheese, shredded, chopped green chilies, undrained, chopped red bell pepper, chopped jalapenos, fresh, cayenne , to taste

coriander seeds, toasted and cooled, water, chopped shallots (3 large), garlic cloves, chopped, vegetable oil, cinnamon stick, yellow soybean sauce, mashed with back of a spoon to a coarse paste (can substitute hoisin sauce or sweet noodle sauce/sweet duck sauce easily), sugar, boneless pork shoulder (sometimes called pork butt; in 1 or 2 solid pieces), cut into 1 1/2-inch cubes, dark soy sauce, sliced bamboo shoots, drained and rinsed, garnish: 3 (5 1/2-inch) fresh red chiles , halved lengthwise, seeded, and thinly sliced; 1 cup fresh cilantro sprigs

refried beans (traditional variety), chopped green chiles, undrained, fresh lime juice , plus, fresh lime juice for avocado layer, chili powder, ground cumin, salt, avocados, halved, pitted , flesh spooned out, sour cream, mayonnaise, salsa (drain to equal 1 cup if salsa is especially runny), sliced canned black olives, drained, grated pepper jack cheese, sliced scallion greens, green part only

shrimp, oil , 1 cooking spoon, onions, finely chopped or 1/2 large onion, garlic cloves, finely chopped, tomato, finely chopped, bell pepper, sliced, coconut milk, salt, cumin, red chile, brown sugar

lemon wedges, celery stalks, cut in 1/2, ripe tomatoes, cored and cut into 3/4-inch pieces, chilled, jalapeno chiles , cut into 1/2-inch pieces, worcestershire sauce, hot sauce, celery , preferably inner stalks, diced small, fennel, diced small (can use cucumber instead), ripe tomato, diced small, salt, ground black pepper, vodka or gin, preferably kept in the freezer

green onions, celery, cilantro, tomato, green bell pepper, grated cheddar cheese, grated monterey jack cheese, green chiles, spoons of red salsa, green salsa

fat-free , less-sodium chicken broth, yellow cornmeal, whole-kernel corn, drained and divided, low-fat milk, light butter, melted, honey, canned chipotle chiles in adobo sauce, drained and chopped, ground cinnamon, salt, egg yolks, baking powder, chopped fresh cilantro, egg whites

eggs, cream-style corn, onion, finely chopped, sliced ripe olives, drained, vegetable oil, jalapeno chiles, stemmed, seeded, and finely chopped, garlic salt, baking powder, ground cumin, yellow cornmeal, shredded cheddar cheese or 2 cups monterey jack and cheddar cheese blend

cream-style corn, milk, melted butter, yellow cornmeal, eggs, lightly beaten, baking powder, salt, baking soda, grated cheddar cheese, chopped green chiles

unpeeled, medium-size raw shrimp (41/50 count ), butter, sweet onion, diced, chopped green chiles, undrained, frozen cream-style corn, thawed, sour cream, eggs, buttermilk cornbread mix, shredded cheddar-jack cheese with peppers

corn kernels, vegetarian broth , chicken flavored, skim milk, yellow cornmeal, onion, diced, red bell pepper, diced, green chili, diced, jalapeno chile, stemmed, seeded and diced, eggs, lightly beaten, salt and pepper, to taste, sugar, egg whites, parmesan cheese, grated

heavy cream, dark chocolate, chopped, fine sea salt, ground cinnamon, ground chipotle chile pepper, cinnamon stick, dark chocolate

boneless skinless chicken breasts (about 1 1/2 lb), onion, chopped, garlic clove, fresh coriander, salt, vegetable oil, diced onion, garlic clove, minced, tomatoes, chipotle chiles in adobo, tomato paste, dried oregano, salt, chopped fresh coriander, cornflour, baking powder, salt, egg, lightly beaten, sour cream, vegetable oil, creamed corn, aged cheddar cheese, shredded, avocado, pitted, peeled and thinly sliced, sour cream, coriander leaves

cream-style corn, milk, shortening, eggs, slightly beaten, cornmeal, baking soda, baking powder, salt, diced green chilies, drained, shredded cheddar cheese

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)