Hatch Chiles -- Roasted And Here

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Michael Hoffman
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2013/08/17 18:30:58 (permalink)

Hatch Chiles -- Roasted And Here

lleechef and I just got back from the Giant Eagle Market District store in Upper Arlington (Ohio) with two pounds of freshly-roasted (while we were there) Hatch chiles. I just finished peeling them and lleechef is cutting the stems off preparatory to freezing one pound and getting the other pound ready for, you guessed it -- Green Chile Cheeseburgers. Eat your hearts out, green chile cheeseburger aficionados everywhere outside of New Mexico.
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    Sundancer7
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    Re:Hatch Chiles -- Roasted And Here 2013/08/17 19:04:56 (permalink)
    I am anxious to hear how your food adventure turns out.  Roz and I will stop in New Mexico on our round the USA (western) for her graduation in Arizona.  I have read about those green chile burgers for several years and we both are anxious to try them. 
    Since you got Lisa in the house, I have no doubt that they will turn out double outstanding.
     
    Paul E. Smith
    Knoxville, TN
    #2
    pnwchef
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    Re:Hatch Chiles -- Roasted And Here 2013/08/17 19:16:41 (permalink)
    that sounds like a winner, let us know how it all turns out........Bill
    #3
    lleechef
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    Re:Hatch Chiles -- Roasted And Here 2013/08/17 23:35:28 (permalink)
    Michael peeled ( black charred skins) the chiles.  I cleaned them a little bit more......taking off the stems....then we left them on a plate to cool before portioning them and freezing........the whole place smelled of smoked roasted chiles!  Divine!  We will have GCCBs tomorrow night for dinner.
    #4
    agnesrob
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    Re:Hatch Chiles -- Roasted And Here 2013/08/18 07:31:57 (permalink)
    I got these last year at my local Fresh Market. I'll have to make a run up there and see if they have them now. They are great to have on hand in the freezer.
    #5
    ChiTownDiner
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    Re:Hatch Chiles -- Roasted And Here 2013/08/18 10:09:22 (permalink)
    This sounds so good!  What will be your cheese of choice? 
    #6
    Michael Hoffman
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    Re:Hatch Chiles -- Roasted And Here 2013/08/18 11:47:30 (permalink)
    The cheese of choice is white cheddar.
    #7
    ChiTownDiner
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    Re:Hatch Chiles -- Roasted And Here 2013/08/18 13:11:09 (permalink)
    Wishing I was closer...I love those GCC's!  Enjoy!
    #8
    Michael Hoffman
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    Re:Hatch Chiles -- Roasted And Here 2013/08/18 13:22:03 (permalink)
    It's just a short drive of 373.6 miles. It shouldn't take you more than five hours and 41 minutes. Plenty of time to get here for dinner. Oh, Lisa makes ten ounce burgers -- the same size as at Bobcat Bite.
    #9
    ChiTownDiner
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    Re:Hatch Chiles -- Roasted And Here 2013/08/18 14:00:06 (permalink)
    Now you're rubbing it in!    While I've never really met a GCC I didn't like, the home-made variety usually trump the restaurant variety! 
    #10
    Michael Hoffman
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    Re:Hatch Chiles -- Roasted And Here 2013/08/18 14:11:50 (permalink)
    Lisa's will be stupendous.
    #11
    FriedTater
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    Re:Hatch Chiles -- Roasted And Here 2013/08/18 15:36:45 (permalink)
    Eat your heart out guys. I live almost in the middle of green chili acres. Around here, $20 gets you a big, burlap bag of roasted hatch chili`s. Roast them while you wait. Smells good.
    www.hatchchilefest.com
     
    post edited by FriedTater - 2013/08/18 15:41:12
    #12
    Foodbme
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    Re:Hatch Chiles -- Roasted And Here 2013/08/18 17:20:58 (permalink)
    Michael,
    You said you were freezing some of the Chiles. Here's some recipes for the rest of them.
    Award Winning Recipes from the Annual Hatch Chile Festival Cookbook.

    Red Chile Posole
    3 to 4 c. pork roast
    4c. red chile sauce
    1 large can hominy
    2 tsp. salt
    2 tsp. cumin
    2 tsp. garlic powder
    Cut fat from meat then cut into small pieces. Cook meat in small amount of water until done. Mix 1c. water and 2 tsp. flour together in small amount of water until done. Mix 1 c. water and 2 tsp. flour together. Add meat with chile sauce, cumin and garlic. Simmer for 1 hr. Add hominy. Simmer until meat is tender.

    Green Enchilada by Misty Weathers-2nd place (year is unknown, but I remember that Misty was just a teenager at the time)

    2 cans creamy chicken mushroom soup
    1 can water
    2 dozen corn tortillas
    1 lb. grated cheese
    chopped onion
    garlic powder to taste
    chopped Hatch Valley Green Chile
    Mix soup, water, garlic and chile. Cook soup for a few minutes. Heat tortillas. Roll small amounts of cheese and onions in tortillas and place in pan. Pour soup mixture over tortillas and bake for 30-40 minutes. Serve.

    Chile Cheese Ball
    8 oz. cream cheese
    1 med. can crushed pineapple with juice
    2 Tbsp. chopped green onions
    1 Tbsp. chopped green onions
    1 Tbsp. chopped bell pepper
    1/4 c. chopped green chile
    1 c. chopped pecans
    1 tsp. seasoned salt
    Place cream cheese in bowl, add remaining ingredients, use only 1/2 cup pecans, and mix well. Leave in refrigerator overnight. Before serving, form into ball and roll in leftover pecans. Serve with crackers.
    #13
    Sundancer7
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    Re:Hatch Chiles -- Roasted And Here 2013/08/18 18:35:52 (permalink)
    I know poblano's are not hatch but anyone know how they would roast?  I picked a bushel out of my garden today along with a bushel of bell and another bushel of jalapeno..
     
    Paul E. Smith
    Knoxville, TN
    #14
    lleechef
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    Re:Hatch Chiles -- Roasted And Here 2013/08/18 18:49:43 (permalink)
    Paul
    You certainly can roast poblanos and they are delicious!
    #15
    Sundancer7
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    Re:Hatch Chiles -- Roasted And Here 2013/08/18 19:30:37 (permalink)
    Leechef, how would you roast poblano's and how would your peel the roasted skin?
     
    Paul E. Smith
    Knoxville, TN
    #16
    pnwchef
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    Re:Hatch Chiles -- Roasted And Here 2013/08/18 19:34:45 (permalink)
    Michael Hoffman

    It's just a short drive of 373.6 miles. It shouldn't take you more than five hours and 41 minutes. Plenty of time to get here for dinner. Oh, Lisa makes ten ounce burgers -- the same size as at Bobcat Bite.

    I'm only 2291 miles from you, thx for the invite.........I'll call Tom, He'll feed me..................
    #17
    Michael Hoffman
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    Re:Hatch Chiles -- Roasted And Here 2013/08/18 19:46:37 (permalink)
    You're always welcome here. As to Tom feeding you, it's too bad you didn't let him feed you back in June when we were there. He feeds good.
    #18
    Foodbme
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    Re:Hatch Chiles -- Roasted And Here 2013/08/19 02:22:34 (permalink)
    Sundancer7
    Leechef, how would you roast poblano's and how would your peel the roasted skin?
    Paul E. Smith
    Knoxville, TN

    Paul,
    Here's a tutorial. You'd do them the same way you would do Hatch Chiles.
    http://whatscookingamerica.net/KarenCalanchini/HatchChiles.htm
    AND Another method:
    INSTRUCTIONS
      Use rubber or protective gloves when handling chiles. Roast until the skin is black and blistered, but NOT charred. If roasted too long the whole chile can burn or get mushy Put hot roasted peppers in a plastic or paper bag and wait till they cool then skin and remove seeds The reason for putting them in bags after roasting is to let them steam and loosen the skins.. Covered plastic storage containers may also be used for the cooling/steaming step. Tip; Use bottle paper bags–the tall narrow ones that stores pre-wrap glass bottles in before putting on the larger bag. Their small size allows for good steam buildup To jump-start the peeling process is give the chile a rubdown with a sheet of newspaper/paper towel/dishcloth. This will remove the majority of the skin. To peel do NOT run under water to remove skin. you lose not only the smoky flavor but lots of the fragrant and tasty oils!. So for all your work, all you’ll end up with is a slightly soggy, peeled chile. Remove skins and seeds by hand. Your fingers will get messy. Run water over your HANDS not the peppers to clean as necessary. While freezing skin-on may make them last longer, peeled and seeded peppers last for quite a while in the freezer. They may be chopped and frozen in ice cube trays for ease of use in recipes.
      AND a 3rd one:
    Place chiles on a grill and roast about 3 minutes until the skin begins to blister. The key is blistering the skin without cooking the chile.
    When chiles are blistered on one side, use long tongs to turn them. Continue until the chiles are generously blistered on all sides. Place in a plastic bag, seal and allow to sweat for about 5 minutes. Sweating loosens the blistered skin.
    Place chiles under running water and gently "pop" or pull off the stem. Use your fingers to remove the skin.
    When done, the chiles will be ready to chop and use in your favorite dish. Or wrap well in freezer-proof bags, and the chiles will keep for up to a year, or until next year's fresh harvest.



    post edited by Foodbme - 2013/08/19 02:33:23
    #19
    buffetbuster
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    Re:Hatch Chiles -- Roasted And Here 2013/08/19 07:39:29 (permalink)
    Oh my goodness does that sound good.  Can't wait to find out how it turns out, though I have the utmost confidence is lleechef's ability to make a great GCC!
    #20
    billyboy
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    Re:Hatch Chiles -- Roasted And Here 2013/08/19 07:55:51 (permalink)
    I don't use a paper bag when I roast peppers (jalapenos, Italian long hots, serranos, etc) but I put them in a bowl and cover tightly with plastic wrap and allow them to sweat for 5-10 minutes.  Skin comes off, easy peasy and I definitely DO NOT rinse under water!  Why go through all that work just to lose most of the flavor down the drain?  Sometimes I'll make a salsa/relish to go on sandwiches, burgers, omelets, steaks, etc.  Tasty stuff.
    #21
    brisketboy
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    Re:Hatch Chiles -- Roasted And Here 2013/08/19 08:39:43 (permalink)
    Just came home with two pounds of roasted chilis from HEB and it's going to be green chili salsa in about twenty minutes.
    #22
    pnwchef
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    Re:Hatch Chiles -- Roasted And Here 2013/08/19 13:53:55 (permalink)
    When in Sam Hill are we going to cook the Dam things...........I'm happy you guys aren't EMT's, no one would live..............
    #23
    lleechef
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    Re:Hatch Chiles -- Roasted And Here 2013/08/19 13:58:40 (permalink)
    Our hatch chiles are already cooked, peeled and cleaned.  We were supposed to have the GCCBs tonight, but our plans for dinner last night got changed and I already have a flat iron steak marinating.  We'll have that tonight and the GCCBs tomorrow.  Can't wait.
    #24
    CajunKing
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    Re:Hatch Chiles -- Roasted And Here 2013/08/19 16:09:38 (permalink)
    lleechef

    Our hatch chiles are already cooked, peeled and cleaned.  We were supposed to have the GCCBs tonight, but our plans for dinner last night got changed and I already have a flat iron steak marinating.  We'll have that tonight and the GCCBs tomorrow.  Can't wait.

     
    Sounds like fajitas with Hatch peppers to me!!
    #25
    buffetbuster
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    Re:Hatch Chiles -- Roasted And Here 2013/08/20 14:53:40 (permalink)
    .....eagerly anticipating a full report!
    #26
    EdSails
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    Re:Hatch Chiles -- Roasted And Here 2013/08/20 15:32:16 (permalink)
    Sounds like you scored! There is just something about the flavor of hatch chiles. I even have a Hatch Chile Vinegar. Yum!
    On a side note, thank you Michael and Lisa for bringing back a wonderful memory. My daughter worked at Albertson's for a few years. As her fsther's daughter, so was the person who did their outside grills. More importantly, every year she was the one who stood in the parking lot, roasting the hatch chiles for the crowds who would show up that weekend, many buying 20+ pound bags of the freshly roasted Hatch chiles. It was fun to watch her turn the mesh barrel over the fire and watch the faces of the crowds that gathered. Thanks for reminding me of that wonderful memory.
    #27
    lleechef
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    Re:Hatch Chiles -- Roasted And Here 2013/08/20 16:05:22 (permalink)
    Ed
    Considering we are in Ohio, yes, we did score!!!!  They had the roaster set up outside.  There were not crowds........it's Ohio, they don't know too much about anything but corn and tomatoes in the summer, which was good for us!  They are going to have the Hatch chiles again this weekend, we're going to get another 3 pounds.  5 pounds should last us through the winter.  I will send a picture via cell phone to Al or bb and maybe they can post it for me.
    #28
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