Weekend 6. Hatch peppers have made their way up

A

angak1

Well-known member
Successfully purchased 10 lbs of Hatch chilies and then packd them in a duffle bag for the short flight to Kenai for the weekend. We roasted them on the BBQ friday night and vacuum sealed them today. i had a case reserved, 25 lbs whoa, so I asked to just choose some and good thing because quite a few in the box were mushy.

Bought 5 more pounds today cuz DH had brilliant idea to make cowboy candy from them. Yeeha!

Baked Symphony brownies for a BBQ today. Huge hit. So simple.

Baked 36 brownie cups with mini Reeses too. Easy baking. Huge satisfaction

Discovered our big dog ate 2 cabbages that were not fenced in. The fence is for moose. Now for dog

Hottub aka money pit is repaired. Hopefully up to temp tonight. It was a hammock afternoon though.

Brownies on right were cut into 16 squares and powder sugared for serving

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=128714

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/AngAk/IMG_0177.jpg~original

 
So what are you making with all those Hatch chiles? I assume they didn't go in brownies smileys/smile.gif

 
Deja vu smileys/wink.gif

Thanks for the pix!

I was driving by the boys' high school this week (they graduated in '07) and stopped in to see everyone. When the principal saw me, she reminded me of all of the times I brought the brownies that she loves/d - Symphony. And here is my recipe - no search required!

And more - I put an order in for Hatch chiles at our specialty produce provider on Thursday. Not a clue on how and when, but they promised to check and hopefully I'll hear back soon. Seems logical that they can ship some to MI, too. Colleen

 
I was happy to see that I still had enough frozen peppers in my freezer that I did not have to buy

any this year. Love having them available, Last year they were so big, I had a hard time getting them into the quart freezer bags. I pack three into a bag and then put three bags into a gallon bag.

 
Rec: Hatch Green Chile Crab Cakes These were good. I used freshly peeled mild chiles and think

they might be better with a hot Hatch chile thrown into the mix. I didn't think they had a lot of chile flavor, but my husband really liked them. I used just 1 tsp of Old Bay Seasoning.
* Exported for MasterCook 4 by Living Cookbook *

Pan-Fried Hatch Chile Crab Cakes

Recipe By : Adapted from CentralMarket.com
Serving Size : 6

1 lb jumbo lump crab meat, picked over
-- to remove cartilage or shell
1 1/2 tsp Old Bay seasoning
4 green onions, green parts only, minced
1 Tbs chopped fresh cilantro
1 Tbs chopped fresh parsley
1/2 cup Hatch peppers, peeled, seeded and chopped
1/4 cup mayonnaise
1 large egg
4 Tbs plain dry breadcrumbs
salt, to taste
pepper, to taste
2 cups panko breadcrumbs
vegetable or peanut oil, for frying

1. Using a rubber spatula, gently mix crab meat, Old Bay, green onions,
cilantro, parsley, Hatch chiles and mayonnaise in medium bowl, being careful
not to break up lumps of crab. In a separate bowl, whisk egg and fold into
the crab mixture. Add breadcrumbs, salt and pepper, folding gently.

2. Make 6 balls (you may need more bread crumbs to hold wet mixture
together). Place balls in a shallow dish, cover with plastic wrap and
refrigerate for at least 30 minutes or up to 24 hours. Just before cooking,
remove cakes from refrigerator.

3. Place panko in a shallow dish and dredge each cake in the flaked crumbs,
pressing slightly on each ball to create a cake. You may need to pack the
panko on the cakes to adhere. Gently shake off excess.

4. Heat oil in a large skillet over medium-high heat. Gently place cakes in
skillet and pan-fry until outsides are crisped and brown, about 3 to 4
minutes per side. Drain cakes on a paper towel and serve immediately.

Comments:

Recipe Source: Adapted from CentralMarket.com


- - - - - - - - - - - - - - - - - -

http://www.centralmarket.com/recipe/main-courses/Pan-Fried-Hatch-Chile-Crab-Cakes

 
sounds great! will try this with salmon. my husband is now hooked on the Hatch chilies. He was

very reluctant to spend so much time with the roasting/peeling/packaging project, but when he tasted them he had me leave out several for him to eat this week. loved the end result. we use them in various dishes---just as an add-in and not for any particular recipe. we have just been doing this for the past few years, so kinda new with the hatch chile thing. It appears that the stores have ordered more than normal this year----they got cleaned out early last few years and last year I couldn't get any. this year I had my pick and actually took them out of the "Hatch" boxes. someone made poppers with the hatch peppers last weekend. quite good. just split and stuffed then broiled them.

 
people were rolling their eyes and moaning---they were that good. and it wasn't any culinary wonder

on my part---just a wonderful easy combination.

 
That looks pretty interesting and might make me vary from my very T&T crab cake

recipe in which I use red bell pepper.. I don't use that amount of crumbs (and I use Ritz crackers) and don't bread before sauteeing in butter--but the chiles just might be pretty interesting with the aioli as suggested. thanks.
In summer I serve on a fried green tomato--just a thought.

 
There is only 4 tablespoons of crumbs called for in the cakes. I had to add a little more because

the mixture was extremely wet. Without the panko breading, I don't think they would have held together.

 
You must log in or register to reply here.
Back
Top